diff --git "a/askculinary/validation.json" "b/askculinary/validation.json" new file mode 100644--- /dev/null +++ "b/askculinary/validation.json" @@ -0,0 +1,2094 @@ +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtr8h8","c_root_id_B":"gdtp6c0","created_at_utc_A":1606529575,"created_at_utc_B":1606528279,"score_A":37,"score_B":23,"human_ref_A":"By the time I\u2019m done cooking I can hardly stand to eat anything. The next day though, I\u2019m appreciating everything! Actually defrosted my turkey early enough to have the time to brine it (I\u2019m hopeless about forgetting until the night before to take the turkey out to defrost) and it was amazing this year. Hardly ate yesterday but absolutely forced myself through two meals of leftovers. Going to boil the carcass for a stock and make turkey noodle soup tomorrow - that is my true favorite post-thanksgiving meal.","human_ref_B":"Tonight we made a leftovers pizza (just a pilsbury crust with butternut squash as the sauce and leftovers for topping) and as I was eating I was like \u201chot damn I\u2019m a good cook. All of this is so good!\u201d Like, yesterday I knew it was good but then it was all just kind of over and even though I knew everything was good, I seem to have just kinda forgotten once the meal ended. The pizza brought it all back.","labels":1,"seconds_difference":1296.0,"score_ratio":1.6086956522} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtr8h8","c_root_id_B":"gdtqi4n","created_at_utc_A":1606529575,"created_at_utc_B":1606529118,"score_A":37,"score_B":15,"human_ref_A":"By the time I\u2019m done cooking I can hardly stand to eat anything. The next day though, I\u2019m appreciating everything! Actually defrosted my turkey early enough to have the time to brine it (I\u2019m hopeless about forgetting until the night before to take the turkey out to defrost) and it was amazing this year. Hardly ate yesterday but absolutely forced myself through two meals of leftovers. Going to boil the carcass for a stock and make turkey noodle soup tomorrow - that is my true favorite post-thanksgiving meal.","human_ref_B":"Yeah palate fatigue is very real. After busting your butt in the kitchen smelling and tasting things for a few hours, it\u2019s hard to appreciate the results. It\u2019s left me wanting to sit down and have a cigarette (and I don\u2019t even smoke). My wife knows and appreciates this, so for bigger meals now we adjust the menu so that I\u2019m basically done an hour before mealtime and she takes over. She\u2019s too good for me :)","labels":1,"seconds_difference":457.0,"score_ratio":2.4666666667} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtr8h8","c_root_id_B":"gdtnsbf","created_at_utc_A":1606529575,"created_at_utc_B":1606527400,"score_A":37,"score_B":10,"human_ref_A":"By the time I\u2019m done cooking I can hardly stand to eat anything. The next day though, I\u2019m appreciating everything! Actually defrosted my turkey early enough to have the time to brine it (I\u2019m hopeless about forgetting until the night before to take the turkey out to defrost) and it was amazing this year. Hardly ate yesterday but absolutely forced myself through two meals of leftovers. Going to boil the carcass for a stock and make turkey noodle soup tomorrow - that is my true favorite post-thanksgiving meal.","human_ref_B":"Almost always. I've gotten in the habit of cooking in the evenings so I always have leftovers of some sort. Plus, with the routine of it, I tidy things away so the kitchen will be clean in the morning. Some things don't do well after sitting a while, and they always tend to migrate to the bottom of my recipe file.","labels":1,"seconds_difference":2175.0,"score_ratio":3.7} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtq3jn","c_root_id_B":"gdtr8h8","created_at_utc_A":1606528864,"created_at_utc_B":1606529575,"score_A":8,"score_B":37,"human_ref_A":"Also because I get to kill those leftovers in my own order! Cheesecake for breakfast!","human_ref_B":"By the time I\u2019m done cooking I can hardly stand to eat anything. The next day though, I\u2019m appreciating everything! Actually defrosted my turkey early enough to have the time to brine it (I\u2019m hopeless about forgetting until the night before to take the turkey out to defrost) and it was amazing this year. Hardly ate yesterday but absolutely forced myself through two meals of leftovers. Going to boil the carcass for a stock and make turkey noodle soup tomorrow - that is my true favorite post-thanksgiving meal.","labels":0,"seconds_difference":711.0,"score_ratio":4.625} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtggv8","c_root_id_B":"gdtr8h8","created_at_utc_A":1606522945,"created_at_utc_B":1606529575,"score_A":7,"score_B":37,"human_ref_A":"I love a Hot Turkey sandwich the next day. If there's spiral cut Ham, I like to use the bone to make Ham & Beans in the Crock-Pot.","human_ref_B":"By the time I\u2019m done cooking I can hardly stand to eat anything. The next day though, I\u2019m appreciating everything! Actually defrosted my turkey early enough to have the time to brine it (I\u2019m hopeless about forgetting until the night before to take the turkey out to defrost) and it was amazing this year. Hardly ate yesterday but absolutely forced myself through two meals of leftovers. Going to boil the carcass for a stock and make turkey noodle soup tomorrow - that is my true favorite post-thanksgiving meal.","labels":0,"seconds_difference":6630.0,"score_ratio":5.2857142857} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtnsbf","c_root_id_B":"gdtp6c0","created_at_utc_A":1606527400,"created_at_utc_B":1606528279,"score_A":10,"score_B":23,"human_ref_A":"Almost always. I've gotten in the habit of cooking in the evenings so I always have leftovers of some sort. Plus, with the routine of it, I tidy things away so the kitchen will be clean in the morning. Some things don't do well after sitting a while, and they always tend to migrate to the bottom of my recipe file.","human_ref_B":"Tonight we made a leftovers pizza (just a pilsbury crust with butternut squash as the sauce and leftovers for topping) and as I was eating I was like \u201chot damn I\u2019m a good cook. All of this is so good!\u201d Like, yesterday I knew it was good but then it was all just kind of over and even though I knew everything was good, I seem to have just kinda forgotten once the meal ended. The pizza brought it all back.","labels":0,"seconds_difference":879.0,"score_ratio":2.3} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtggv8","c_root_id_B":"gdtp6c0","created_at_utc_A":1606522945,"created_at_utc_B":1606528279,"score_A":7,"score_B":23,"human_ref_A":"I love a Hot Turkey sandwich the next day. If there's spiral cut Ham, I like to use the bone to make Ham & Beans in the Crock-Pot.","human_ref_B":"Tonight we made a leftovers pizza (just a pilsbury crust with butternut squash as the sauce and leftovers for topping) and as I was eating I was like \u201chot damn I\u2019m a good cook. All of this is so good!\u201d Like, yesterday I knew it was good but then it was all just kind of over and even though I knew everything was good, I seem to have just kinda forgotten once the meal ended. The pizza brought it all back.","labels":0,"seconds_difference":5334.0,"score_ratio":3.2857142857} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtqi4n","c_root_id_B":"gdtnsbf","created_at_utc_A":1606529118,"created_at_utc_B":1606527400,"score_A":15,"score_B":10,"human_ref_A":"Yeah palate fatigue is very real. After busting your butt in the kitchen smelling and tasting things for a few hours, it\u2019s hard to appreciate the results. It\u2019s left me wanting to sit down and have a cigarette (and I don\u2019t even smoke). My wife knows and appreciates this, so for bigger meals now we adjust the menu so that I\u2019m basically done an hour before mealtime and she takes over. She\u2019s too good for me :)","human_ref_B":"Almost always. I've gotten in the habit of cooking in the evenings so I always have leftovers of some sort. Plus, with the routine of it, I tidy things away so the kitchen will be clean in the morning. Some things don't do well after sitting a while, and they always tend to migrate to the bottom of my recipe file.","labels":1,"seconds_difference":1718.0,"score_ratio":1.5} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtqi4n","c_root_id_B":"gdtq3jn","created_at_utc_A":1606529118,"created_at_utc_B":1606528864,"score_A":15,"score_B":8,"human_ref_A":"Yeah palate fatigue is very real. After busting your butt in the kitchen smelling and tasting things for a few hours, it\u2019s hard to appreciate the results. It\u2019s left me wanting to sit down and have a cigarette (and I don\u2019t even smoke). My wife knows and appreciates this, so for bigger meals now we adjust the menu so that I\u2019m basically done an hour before mealtime and she takes over. She\u2019s too good for me :)","human_ref_B":"Also because I get to kill those leftovers in my own order! Cheesecake for breakfast!","labels":1,"seconds_difference":254.0,"score_ratio":1.875} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtqi4n","c_root_id_B":"gdtggv8","created_at_utc_A":1606529118,"created_at_utc_B":1606522945,"score_A":15,"score_B":7,"human_ref_A":"Yeah palate fatigue is very real. After busting your butt in the kitchen smelling and tasting things for a few hours, it\u2019s hard to appreciate the results. It\u2019s left me wanting to sit down and have a cigarette (and I don\u2019t even smoke). My wife knows and appreciates this, so for bigger meals now we adjust the menu so that I\u2019m basically done an hour before mealtime and she takes over. She\u2019s too good for me :)","human_ref_B":"I love a Hot Turkey sandwich the next day. If there's spiral cut Ham, I like to use the bone to make Ham & Beans in the Crock-Pot.","labels":1,"seconds_difference":6173.0,"score_ratio":2.1428571429} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtggv8","c_root_id_B":"gdtnsbf","created_at_utc_A":1606522945,"created_at_utc_B":1606527400,"score_A":7,"score_B":10,"human_ref_A":"I love a Hot Turkey sandwich the next day. If there's spiral cut Ham, I like to use the bone to make Ham & Beans in the Crock-Pot.","human_ref_B":"Almost always. I've gotten in the habit of cooking in the evenings so I always have leftovers of some sort. Plus, with the routine of it, I tidy things away so the kitchen will be clean in the morning. Some things don't do well after sitting a while, and they always tend to migrate to the bottom of my recipe file.","labels":0,"seconds_difference":4455.0,"score_ratio":1.4285714286} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtggv8","c_root_id_B":"gdtq3jn","created_at_utc_A":1606522945,"created_at_utc_B":1606528864,"score_A":7,"score_B":8,"human_ref_A":"I love a Hot Turkey sandwich the next day. If there's spiral cut Ham, I like to use the bone to make Ham & Beans in the Crock-Pot.","human_ref_B":"Also because I get to kill those leftovers in my own order! Cheesecake for breakfast!","labels":0,"seconds_difference":5919.0,"score_ratio":1.1428571429} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtggv8","c_root_id_B":"gdtwezr","created_at_utc_A":1606522945,"created_at_utc_B":1606532888,"score_A":7,"score_B":8,"human_ref_A":"I love a Hot Turkey sandwich the next day. If there's spiral cut Ham, I like to use the bone to make Ham & Beans in the Crock-Pot.","human_ref_B":"I don't do thanksgiving but on Xmas day I'm always too exhausted\/drunk\/anxious for others to enjoy the meal to enjoy it myself Although in general I much prefer cooking for others than eating my own food.","labels":0,"seconds_difference":9943.0,"score_ratio":1.1428571429} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtsh2k","c_root_id_B":"gdtwezr","created_at_utc_A":1606530355,"created_at_utc_B":1606532888,"score_A":4,"score_B":8,"human_ref_A":"Definitely! I've eaten turkey and dressing 2x today and it was fantastic both times, lol. I'll probably have it again tomorrow too. I love leftovers but we're a larger family so it's not often we have them, just holidays or special occasions. I make sure to cook plenty so I can enjoy them whenever I can!","human_ref_B":"I don't do thanksgiving but on Xmas day I'm always too exhausted\/drunk\/anxious for others to enjoy the meal to enjoy it myself Although in general I much prefer cooking for others than eating my own food.","labels":0,"seconds_difference":2533.0,"score_ratio":2.0} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtwezr","c_root_id_B":"gdtuxj6","created_at_utc_A":1606532888,"created_at_utc_B":1606531917,"score_A":8,"score_B":5,"human_ref_A":"I don't do thanksgiving but on Xmas day I'm always too exhausted\/drunk\/anxious for others to enjoy the meal to enjoy it myself Although in general I much prefer cooking for others than eating my own food.","human_ref_B":"There is the food burnout. Still, scientifically speaking, a lot of violent shit just happened to your ingredients you cooked. Boiling, bubbling, searing a roasting takes it all on rollercoaster ride of physics. There is a reason meat needs to rest after cooking. It allows the tissue to relax and the juices to redistribute. The juices get to settle and then the tissue softens even more. With things like stuffing, the rest provided allows the bread to absorb even more moisture from the stock and eggs, making it more pudding-like, and frankly more delicious to me. The phenomenon is even more important in high starchy dishes like bean soup. There is no better dish than day or two old beans.","labels":1,"seconds_difference":971.0,"score_ratio":1.6} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtsh2k","c_root_id_B":"gdtuxj6","created_at_utc_A":1606530355,"created_at_utc_B":1606531917,"score_A":4,"score_B":5,"human_ref_A":"Definitely! I've eaten turkey and dressing 2x today and it was fantastic both times, lol. I'll probably have it again tomorrow too. I love leftovers but we're a larger family so it's not often we have them, just holidays or special occasions. I make sure to cook plenty so I can enjoy them whenever I can!","human_ref_B":"There is the food burnout. Still, scientifically speaking, a lot of violent shit just happened to your ingredients you cooked. Boiling, bubbling, searing a roasting takes it all on rollercoaster ride of physics. There is a reason meat needs to rest after cooking. It allows the tissue to relax and the juices to redistribute. The juices get to settle and then the tissue softens even more. With things like stuffing, the rest provided allows the bread to absorb even more moisture from the stock and eggs, making it more pudding-like, and frankly more delicious to me. The phenomenon is even more important in high starchy dishes like bean soup. There is no better dish than day or two old beans.","labels":0,"seconds_difference":1562.0,"score_ratio":1.25} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdtsh2k","c_root_id_B":"gdu0h5k","created_at_utc_A":1606530355,"created_at_utc_B":1606535595,"score_A":4,"score_B":5,"human_ref_A":"Definitely! I've eaten turkey and dressing 2x today and it was fantastic both times, lol. I'll probably have it again tomorrow too. I love leftovers but we're a larger family so it's not often we have them, just holidays or special occasions. I make sure to cook plenty so I can enjoy them whenever I can!","human_ref_B":"Most Thanksgiving stuff is better the next day, Meatloaf is 1,000 percent better the next day and that's not from palate fatigue, because I'm not sitting there tasting the meatloaf potatoes and peas I've made the same way so many times. Depending on the pizza, second-day pizza can be great. Pasta and rice not so much, but leftover rice is perfect for stir-frying and rice cakes and things.","labels":0,"seconds_difference":5240.0,"score_ratio":1.25} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdu3740","c_root_id_B":"gdvha94","created_at_utc_A":1606537440,"created_at_utc_B":1606573566,"score_A":3,"score_B":4,"human_ref_A":"I love leftovers. They\u2019re always so much better. I made enchiladas tonight and they were divine and I can\u2019t wait until lunch tomorrow to eat what I saved! \ud83d\ude06going to be amazing","human_ref_B":"I think next year I'm going to cook everything on Wednesday and make a Leftovers Thanksgiving buffet.","labels":0,"seconds_difference":36126.0,"score_ratio":1.3333333333} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdu4gqr","c_root_id_B":"gdvha94","created_at_utc_A":1606538316,"created_at_utc_B":1606573566,"score_A":3,"score_B":4,"human_ref_A":"I love left over Japanese curry.","human_ref_B":"I think next year I'm going to cook everything on Wednesday and make a Leftovers Thanksgiving buffet.","labels":0,"seconds_difference":35250.0,"score_ratio":1.3333333333} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdu4y16","c_root_id_B":"gdvha94","created_at_utc_A":1606538654,"created_at_utc_B":1606573566,"score_A":3,"score_B":4,"human_ref_A":"For me since I'm usually the one doing all the cooking and work, the day of is just exhausting and I enjoy it after cause I get to relax.","human_ref_B":"I think next year I'm going to cook everything on Wednesday and make a Leftovers Thanksgiving buffet.","labels":0,"seconds_difference":34912.0,"score_ratio":1.3333333333} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdua5kq","c_root_id_B":"gdvha94","created_at_utc_A":1606542581,"created_at_utc_B":1606573566,"score_A":3,"score_B":4,"human_ref_A":"Yeah but if we're talking Thanksgiving leftovers, I like to repurpose them. We made stuffing waffles today, topped them with sweet potatoes, and since we're not a turkey family we made chicken, so we also had chicken salad on the leftover rolls.","human_ref_B":"I think next year I'm going to cook everything on Wednesday and make a Leftovers Thanksgiving buffet.","labels":0,"seconds_difference":30985.0,"score_ratio":1.3333333333} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdujsrk","c_root_id_B":"gdvha94","created_at_utc_A":1606551549,"created_at_utc_B":1606573566,"score_A":3,"score_B":4,"human_ref_A":"My sister and I made a pretty basic dinner last night but spent most of our cooking efforts making this five layer berry chocolate entreme. It was very beautiful but tasted okay. We had another slice today, and it blew my mind. I think coming upon it fresh without just having spent 5 hours cooking it actually made me appreciate it more and honestly, it was fucking delicious. Way better than it was yesterday","human_ref_B":"I think next year I'm going to cook everything on Wednesday and make a Leftovers Thanksgiving buffet.","labels":0,"seconds_difference":22017.0,"score_ratio":1.3333333333} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdvha94","c_root_id_B":"gdumnrr","created_at_utc_A":1606573566,"created_at_utc_B":1606554018,"score_A":4,"score_B":3,"human_ref_A":"I think next year I'm going to cook everything on Wednesday and make a Leftovers Thanksgiving buffet.","human_ref_B":"I deliberately cook more for Christmas Day, just so that I can fry it up on Boxing Day. Colcannon is great! A far better meal in my book.","labels":1,"seconds_difference":19548.0,"score_ratio":1.3333333333} +{"post_id":"k2ayrz","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Anyone else more appreciative of the dinner you cooked the day after? Just had a plate of thanksgiving leftovers and I realized I really appreciate the leftovers more then the meal when it happened. It just seems more flavorful, like my taste buds were diluted over the 3 hours I spent cooking and tasting, adjusting seasoning. Maybe it\u2019s the taste buds, maybe not having any stress with the day finally over, maybe it\u2019s just nice to enjoy a quiet meal alone, the day after the big meal.","c_root_id_A":"gdvfhq7","c_root_id_B":"gdvha94","created_at_utc_A":1606572740,"created_at_utc_B":1606573566,"score_A":3,"score_B":4,"human_ref_A":"Cooked for 2 days and was so tired. Friday\u2019s leftovers were way better.","human_ref_B":"I think next year I'm going to cook everything on Wednesday and make a Leftovers Thanksgiving buffet.","labels":0,"seconds_difference":826.0,"score_ratio":1.3333333333} +{"post_id":"ljszr2","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Lrrr from Omicron Persei 8 here: when baking, why does the batter simply not eat the oil sprayed into the pan? In non memetic terms, why does spraying a pan with oil make stuff not stick to it during baking? There\u2019s oil in the batter already, shouldn\u2019t the batter absorb the oil?","c_root_id_A":"gng1c3q","c_root_id_B":"gnggehs","created_at_utc_A":1613324419,"created_at_utc_B":1613330783,"score_A":52,"score_B":232,"human_ref_A":"What happens is the batter sits on top of the oil, which is the same temperature as the pan, so it immediately starts cooking the bottom of you batter, one-molecule-thickness at a time, before the batter has a chance to mix with the oil.","human_ref_B":"The oil \"wets\" the surface, so there's some adherence force. If the next steps in the recipe or the batter are likely to be aggressive in removing the oil they'll call for the oil to be lightly coated with flour, which allows the oil to maintain a thicker layer. In savory recipes (meatloaf, lasagna, imam bayildi casserole) I often sub finely ground pepper for the flour. It holds the oil equally well and adds an interesting flavor contrast in the crust.","labels":0,"seconds_difference":6364.0,"score_ratio":4.4615384615} +{"post_id":"ljszr2","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Lrrr from Omicron Persei 8 here: when baking, why does the batter simply not eat the oil sprayed into the pan? In non memetic terms, why does spraying a pan with oil make stuff not stick to it during baking? There\u2019s oil in the batter already, shouldn\u2019t the batter absorb the oil?","c_root_id_A":"gng8mz3","c_root_id_B":"gnggehs","created_at_utc_A":1613326892,"created_at_utc_B":1613330783,"score_A":13,"score_B":232,"human_ref_A":"Is there water\/moisture in the batter? Oil is hydrophobic (repels water).","human_ref_B":"The oil \"wets\" the surface, so there's some adherence force. If the next steps in the recipe or the batter are likely to be aggressive in removing the oil they'll call for the oil to be lightly coated with flour, which allows the oil to maintain a thicker layer. In savory recipes (meatloaf, lasagna, imam bayildi casserole) I often sub finely ground pepper for the flour. It holds the oil equally well and adds an interesting flavor contrast in the crust.","labels":0,"seconds_difference":3891.0,"score_ratio":17.8461538462} +{"post_id":"ljszr2","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Lrrr from Omicron Persei 8 here: when baking, why does the batter simply not eat the oil sprayed into the pan? In non memetic terms, why does spraying a pan with oil make stuff not stick to it during baking? There\u2019s oil in the batter already, shouldn\u2019t the batter absorb the oil?","c_root_id_A":"gngsu10","c_root_id_B":"gng8mz3","created_at_utc_A":1613337111,"created_at_utc_B":1613326892,"score_A":46,"score_B":13,"human_ref_A":"Oil in the food is mixed and bonded. It\u2019s like the difference between dumping a bucket of water on someone and dumping a bunch of damp sponges on someone.","human_ref_B":"Is there water\/moisture in the batter? Oil is hydrophobic (repels water).","labels":1,"seconds_difference":10219.0,"score_ratio":3.5384615385} +{"post_id":"ljszr2","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Lrrr from Omicron Persei 8 here: when baking, why does the batter simply not eat the oil sprayed into the pan? In non memetic terms, why does spraying a pan with oil make stuff not stick to it during baking? There\u2019s oil in the batter already, shouldn\u2019t the batter absorb the oil?","c_root_id_A":"gng8mz3","c_root_id_B":"gngwyc4","created_at_utc_A":1613326892,"created_at_utc_B":1613339254,"score_A":13,"score_B":19,"human_ref_A":"Is there water\/moisture in the batter? Oil is hydrophobic (repels water).","human_ref_B":"The batter is emulsified. The oil in the pan is not","labels":0,"seconds_difference":12362.0,"score_ratio":1.4615384615} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9d3eqs","c_root_id_B":"h9d4zp7","created_at_utc_A":1629252429,"created_at_utc_B":1629253256,"score_A":116,"score_B":134,"human_ref_A":"Yamibuy. I use it for snacks and not sure how much groceries they have","human_ref_B":"Weee! is my favorite.","labels":0,"seconds_difference":827.0,"score_ratio":1.1551724138} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dbh2h","c_root_id_B":"h9db91x","created_at_utc_A":1629256758,"created_at_utc_B":1629256635,"score_A":99,"score_B":25,"human_ref_A":"H-mart has a pretty good online store.","human_ref_B":"Mala Market has a very limited selection but what they do have is really high quality. (Also expensive, but for the dried spices & chiles it's worth it imo).","labels":1,"seconds_difference":123.0,"score_ratio":3.96} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dhtyw","c_root_id_B":"h9dcaos","created_at_utc_A":1629260574,"created_at_utc_B":1629257226,"score_A":37,"score_B":25,"human_ref_A":"As a side question, anyone know a good online retailer in Canada? There are lots of local stores in larger cities, but sometimes it's hard to find specific products like Marudaizu soy or regional pickles.","human_ref_B":"Mirchimarket.com for Indian groceries in NYC","labels":1,"seconds_difference":3348.0,"score_ratio":1.48} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9db91x","c_root_id_B":"h9dhtyw","created_at_utc_A":1629256635,"created_at_utc_B":1629260574,"score_A":25,"score_B":37,"human_ref_A":"Mala Market has a very limited selection but what they do have is really high quality. (Also expensive, but for the dried spices & chiles it's worth it imo).","human_ref_B":"As a side question, anyone know a good online retailer in Canada? There are lots of local stores in larger cities, but sometimes it's hard to find specific products like Marudaizu soy or regional pickles.","labels":0,"seconds_difference":3939.0,"score_ratio":1.48} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dc1dg","c_root_id_B":"h9dhtyw","created_at_utc_A":1629257078,"created_at_utc_B":1629260574,"score_A":9,"score_B":37,"human_ref_A":"I use asianfoodgrocer.com","human_ref_B":"As a side question, anyone know a good online retailer in Canada? There are lots of local stores in larger cities, but sometimes it's hard to find specific products like Marudaizu soy or regional pickles.","labels":0,"seconds_difference":3496.0,"score_ratio":4.1111111111} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dhtyw","c_root_id_B":"h9deq36","created_at_utc_A":1629260574,"created_at_utc_B":1629258641,"score_A":37,"score_B":5,"human_ref_A":"As a side question, anyone know a good online retailer in Canada? There are lots of local stores in larger cities, but sometimes it's hard to find specific products like Marudaizu soy or regional pickles.","human_ref_B":"The Japanese pantry and mala market are my faves. Highest quality by far but you get what you pay for","labels":1,"seconds_difference":1933.0,"score_ratio":7.4} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dcwfz","c_root_id_B":"h9dhtyw","created_at_utc_A":1629257576,"created_at_utc_B":1629260574,"score_A":5,"score_B":37,"human_ref_A":"Here is a link to my fav online asian retailers https:\/\/www.thespruceeats.com\/top-online-middle-eastern-food-stores-2355852. I am partial to Kalamala","human_ref_B":"As a side question, anyone know a good online retailer in Canada? There are lots of local stores in larger cities, but sometimes it's hard to find specific products like Marudaizu soy or regional pickles.","labels":0,"seconds_difference":2998.0,"score_ratio":7.4} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9e0yfa","c_root_id_B":"h9dcaos","created_at_utc_A":1629276565,"created_at_utc_B":1629257226,"score_A":31,"score_B":25,"human_ref_A":"99 Ranch if you're on the left coast. Loved them in Socal, love them in Seattle area. Great prices, free delivery over $75 if you've got a local store (within 20 miles, I believe).","human_ref_B":"Mirchimarket.com for Indian groceries in NYC","labels":1,"seconds_difference":19339.0,"score_ratio":1.24} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9db91x","c_root_id_B":"h9e0yfa","created_at_utc_A":1629256635,"created_at_utc_B":1629276565,"score_A":25,"score_B":31,"human_ref_A":"Mala Market has a very limited selection but what they do have is really high quality. (Also expensive, but for the dried spices & chiles it's worth it imo).","human_ref_B":"99 Ranch if you're on the left coast. Loved them in Socal, love them in Seattle area. Great prices, free delivery over $75 if you've got a local store (within 20 miles, I believe).","labels":0,"seconds_difference":19930.0,"score_ratio":1.24} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dkm9u","c_root_id_B":"h9e0yfa","created_at_utc_A":1629262488,"created_at_utc_B":1629276565,"score_A":14,"score_B":31,"human_ref_A":"If you are in the NYC metro area, this father and son duo started their delivery service during COVID. Huge selection of produce and pantry staples. Seems like they now have moon cakes and other treats too. https:\/\/asian-veggies.com\/","human_ref_B":"99 Ranch if you're on the left coast. Loved them in Socal, love them in Seattle area. Great prices, free delivery over $75 if you've got a local store (within 20 miles, I believe).","labels":0,"seconds_difference":14077.0,"score_ratio":2.2142857143} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9e0yfa","c_root_id_B":"h9dc1dg","created_at_utc_A":1629276565,"created_at_utc_B":1629257078,"score_A":31,"score_B":9,"human_ref_A":"99 Ranch if you're on the left coast. Loved them in Socal, love them in Seattle area. Great prices, free delivery over $75 if you've got a local store (within 20 miles, I believe).","human_ref_B":"I use asianfoodgrocer.com","labels":1,"seconds_difference":19487.0,"score_ratio":3.4444444444} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9deq36","c_root_id_B":"h9e0yfa","created_at_utc_A":1629258641,"created_at_utc_B":1629276565,"score_A":5,"score_B":31,"human_ref_A":"The Japanese pantry and mala market are my faves. Highest quality by far but you get what you pay for","human_ref_B":"99 Ranch if you're on the left coast. Loved them in Socal, love them in Seattle area. Great prices, free delivery over $75 if you've got a local store (within 20 miles, I believe).","labels":0,"seconds_difference":17924.0,"score_ratio":6.2} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dcwfz","c_root_id_B":"h9e0yfa","created_at_utc_A":1629257576,"created_at_utc_B":1629276565,"score_A":5,"score_B":31,"human_ref_A":"Here is a link to my fav online asian retailers https:\/\/www.thespruceeats.com\/top-online-middle-eastern-food-stores-2355852. I am partial to Kalamala","human_ref_B":"99 Ranch if you're on the left coast. Loved them in Socal, love them in Seattle area. Great prices, free delivery over $75 if you've got a local store (within 20 miles, I believe).","labels":0,"seconds_difference":18989.0,"score_ratio":6.2} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dcaos","c_root_id_B":"h9dc1dg","created_at_utc_A":1629257226,"created_at_utc_B":1629257078,"score_A":25,"score_B":9,"human_ref_A":"Mirchimarket.com for Indian groceries in NYC","human_ref_B":"I use asianfoodgrocer.com","labels":1,"seconds_difference":148.0,"score_ratio":2.7777777778} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9e6r0z","c_root_id_B":"h9dkm9u","created_at_utc_A":1629281950,"created_at_utc_B":1629262488,"score_A":22,"score_B":14,"human_ref_A":"The three NYC staples: * Kalustyans NYC's Mecca for spices. Focused mostly on South Asian but has a remarkably wide offering across all cuisines as well as small wares and tools. Best vanilla beans I have ever bought retail. * Korin not just for high end Japanese knives but a beautiful collection of table ware, accessories, gifts and cookbooks. Great customer service. Always has stuff on clearance. * Pearl River Mart legendary NYC lower B'Way fixture. Primarily Chinese but a vast array of food, gifts, home decor, clothing, paper goods, novelty items. Can be a bit pricey but not a lot of other places you get Singaporean Salted Egg Yolk potato chips and popcorn. and Thaigrocer is a good source for fresh ingredients and also has small wares.","human_ref_B":"If you are in the NYC metro area, this father and son duo started their delivery service during COVID. Huge selection of produce and pantry staples. Seems like they now have moon cakes and other treats too. https:\/\/asian-veggies.com\/","labels":1,"seconds_difference":19462.0,"score_ratio":1.5714285714} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9e6r0z","c_root_id_B":"h9dc1dg","created_at_utc_A":1629281950,"created_at_utc_B":1629257078,"score_A":22,"score_B":9,"human_ref_A":"The three NYC staples: * Kalustyans NYC's Mecca for spices. Focused mostly on South Asian but has a remarkably wide offering across all cuisines as well as small wares and tools. Best vanilla beans I have ever bought retail. * Korin not just for high end Japanese knives but a beautiful collection of table ware, accessories, gifts and cookbooks. Great customer service. Always has stuff on clearance. * Pearl River Mart legendary NYC lower B'Way fixture. Primarily Chinese but a vast array of food, gifts, home decor, clothing, paper goods, novelty items. Can be a bit pricey but not a lot of other places you get Singaporean Salted Egg Yolk potato chips and popcorn. and Thaigrocer is a good source for fresh ingredients and also has small wares.","human_ref_B":"I use asianfoodgrocer.com","labels":1,"seconds_difference":24872.0,"score_ratio":2.4444444444} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9deq36","c_root_id_B":"h9e6r0z","created_at_utc_A":1629258641,"created_at_utc_B":1629281950,"score_A":5,"score_B":22,"human_ref_A":"The Japanese pantry and mala market are my faves. Highest quality by far but you get what you pay for","human_ref_B":"The three NYC staples: * Kalustyans NYC's Mecca for spices. Focused mostly on South Asian but has a remarkably wide offering across all cuisines as well as small wares and tools. Best vanilla beans I have ever bought retail. * Korin not just for high end Japanese knives but a beautiful collection of table ware, accessories, gifts and cookbooks. Great customer service. Always has stuff on clearance. * Pearl River Mart legendary NYC lower B'Way fixture. Primarily Chinese but a vast array of food, gifts, home decor, clothing, paper goods, novelty items. Can be a bit pricey but not a lot of other places you get Singaporean Salted Egg Yolk potato chips and popcorn. and Thaigrocer is a good source for fresh ingredients and also has small wares.","labels":0,"seconds_difference":23309.0,"score_ratio":4.4} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dcwfz","c_root_id_B":"h9e6r0z","created_at_utc_A":1629257576,"created_at_utc_B":1629281950,"score_A":5,"score_B":22,"human_ref_A":"Here is a link to my fav online asian retailers https:\/\/www.thespruceeats.com\/top-online-middle-eastern-food-stores-2355852. I am partial to Kalamala","human_ref_B":"The three NYC staples: * Kalustyans NYC's Mecca for spices. Focused mostly on South Asian but has a remarkably wide offering across all cuisines as well as small wares and tools. Best vanilla beans I have ever bought retail. * Korin not just for high end Japanese knives but a beautiful collection of table ware, accessories, gifts and cookbooks. Great customer service. Always has stuff on clearance. * Pearl River Mart legendary NYC lower B'Way fixture. Primarily Chinese but a vast array of food, gifts, home decor, clothing, paper goods, novelty items. Can be a bit pricey but not a lot of other places you get Singaporean Salted Egg Yolk potato chips and popcorn. and Thaigrocer is a good source for fresh ingredients and also has small wares.","labels":0,"seconds_difference":24374.0,"score_ratio":4.4} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dkm9u","c_root_id_B":"h9dc1dg","created_at_utc_A":1629262488,"created_at_utc_B":1629257078,"score_A":14,"score_B":9,"human_ref_A":"If you are in the NYC metro area, this father and son duo started their delivery service during COVID. Huge selection of produce and pantry staples. Seems like they now have moon cakes and other treats too. https:\/\/asian-veggies.com\/","human_ref_B":"I use asianfoodgrocer.com","labels":1,"seconds_difference":5410.0,"score_ratio":1.5555555556} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9deq36","c_root_id_B":"h9dkm9u","created_at_utc_A":1629258641,"created_at_utc_B":1629262488,"score_A":5,"score_B":14,"human_ref_A":"The Japanese pantry and mala market are my faves. Highest quality by far but you get what you pay for","human_ref_B":"If you are in the NYC metro area, this father and son duo started their delivery service during COVID. Huge selection of produce and pantry staples. Seems like they now have moon cakes and other treats too. https:\/\/asian-veggies.com\/","labels":0,"seconds_difference":3847.0,"score_ratio":2.8} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dcwfz","c_root_id_B":"h9dkm9u","created_at_utc_A":1629257576,"created_at_utc_B":1629262488,"score_A":5,"score_B":14,"human_ref_A":"Here is a link to my fav online asian retailers https:\/\/www.thespruceeats.com\/top-online-middle-eastern-food-stores-2355852. I am partial to Kalamala","human_ref_B":"If you are in the NYC metro area, this father and son duo started their delivery service during COVID. Huge selection of produce and pantry staples. Seems like they now have moon cakes and other treats too. https:\/\/asian-veggies.com\/","labels":0,"seconds_difference":4912.0,"score_ratio":2.8} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9easkr","c_root_id_B":"h9deq36","created_at_utc_A":1629285286,"created_at_utc_B":1629258641,"score_A":9,"score_B":5,"human_ref_A":"Importfood.com has some great cookware and ingredients. Sign up for their email newsletter for sales and recipes! It\u2019s a small family business and they\u2019re really nice. :)","human_ref_B":"The Japanese pantry and mala market are my faves. Highest quality by far but you get what you pay for","labels":1,"seconds_difference":26645.0,"score_ratio":1.8} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9easkr","c_root_id_B":"h9dcwfz","created_at_utc_A":1629285286,"created_at_utc_B":1629257576,"score_A":9,"score_B":5,"human_ref_A":"Importfood.com has some great cookware and ingredients. Sign up for their email newsletter for sales and recipes! It\u2019s a small family business and they\u2019re really nice. :)","human_ref_B":"Here is a link to my fav online asian retailers https:\/\/www.thespruceeats.com\/top-online-middle-eastern-food-stores-2355852. I am partial to Kalamala","labels":1,"seconds_difference":27710.0,"score_ratio":1.8} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9et9w9","c_root_id_B":"h9deq36","created_at_utc_A":1629296065,"created_at_utc_B":1629258641,"score_A":6,"score_B":5,"human_ref_A":"H-Mart, Zion Market, and 99 Ranch are the three pillar grocery stores in SoCal.","human_ref_B":"The Japanese pantry and mala market are my faves. Highest quality by far but you get what you pay for","labels":1,"seconds_difference":37424.0,"score_ratio":1.2} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9dcwfz","c_root_id_B":"h9et9w9","created_at_utc_A":1629257576,"created_at_utc_B":1629296065,"score_A":5,"score_B":6,"human_ref_A":"Here is a link to my fav online asian retailers https:\/\/www.thespruceeats.com\/top-online-middle-eastern-food-stores-2355852. I am partial to Kalamala","human_ref_B":"H-Mart, Zion Market, and 99 Ranch are the three pillar grocery stores in SoCal.","labels":0,"seconds_difference":38489.0,"score_ratio":1.2} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9ev3ir","c_root_id_B":"h9deq36","created_at_utc_A":1629296929,"created_at_utc_B":1629258641,"score_A":6,"score_B":5,"human_ref_A":"https:\/\/www.asianfoodgrocer.com\/ This was my go-to for Asian snacks and nonperishables before I moved to a city with an Asian market!","human_ref_B":"The Japanese pantry and mala market are my faves. Highest quality by far but you get what you pay for","labels":1,"seconds_difference":38288.0,"score_ratio":1.2} +{"post_id":"p6hmcj","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Asians and Asian Americans who live within the USA, what is the best online retailer to buy asian grocery as well as home products? In the title! I'd love to cook more food from asian recipes (I mean ALL parts of asia, not just Japan, Korea, etc...) as I'm getting kind of bored with my usual recipes. The only physical Asian market's are a little out of the way for me, so I was wondering if there's any reliable online retailers for ingredients, snacks, drinks, utensils, cookware, as well as things such as bath products. Thank you so much!","c_root_id_A":"h9ev3ir","c_root_id_B":"h9dcwfz","created_at_utc_A":1629296929,"created_at_utc_B":1629257576,"score_A":6,"score_B":5,"human_ref_A":"https:\/\/www.asianfoodgrocer.com\/ This was my go-to for Asian snacks and nonperishables before I moved to a city with an Asian market!","human_ref_B":"Here is a link to my fav online asian retailers https:\/\/www.thespruceeats.com\/top-online-middle-eastern-food-stores-2355852. I am partial to Kalamala","labels":1,"seconds_difference":39353.0,"score_ratio":1.2} +{"post_id":"mbdxn1","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why does yogurt look and taste different from sour cream when both are the product of the same process i.e acid acting on protien The process is a bit indirect for yogurt because bacteria has to eat lactose to give off lactic acid. But shouldnt the end product be the same","c_root_id_A":"grxehau","c_root_id_B":"grxbguy","created_at_utc_A":1616506884,"created_at_utc_B":1616505339,"score_A":675,"score_B":134,"human_ref_A":"The microbiology here is way more complicated than you are thinking. The many variables and subtle interactions can make a huge difference in what you get. They aren't the same because they start with different materials (milk vs cream), use different cultures (mostly lactobacillus spp vs mostly thermophilic spp), and are cultured under different conditions (warm vs hot). Every one of these variables has biological and chemical effects that can drastically change the end product. Compare that to cheesemakling; you can start with the same material, use nearly the exact same processes, but if you change one tiny thing (say, the temperature, or the size you cut curds) you get a totally different cheese.","human_ref_B":"Different strains of bacteria are used, so even though the process is similar, the end result will be different. Brewing beer is similar. You can start out with two identical batches, but adding different strains of yeast will give you vastly different tasting beers.","labels":1,"seconds_difference":1545.0,"score_ratio":5.0373134328} +{"post_id":"mbdxn1","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why does yogurt look and taste different from sour cream when both are the product of the same process i.e acid acting on protien The process is a bit indirect for yogurt because bacteria has to eat lactose to give off lactic acid. But shouldnt the end product be the same","c_root_id_A":"grxehau","c_root_id_B":"grx9e8m","created_at_utc_A":1616506884,"created_at_utc_B":1616504236,"score_A":675,"score_B":2,"human_ref_A":"The microbiology here is way more complicated than you are thinking. The many variables and subtle interactions can make a huge difference in what you get. They aren't the same because they start with different materials (milk vs cream), use different cultures (mostly lactobacillus spp vs mostly thermophilic spp), and are cultured under different conditions (warm vs hot). Every one of these variables has biological and chemical effects that can drastically change the end product. Compare that to cheesemakling; you can start with the same material, use nearly the exact same processes, but if you change one tiny thing (say, the temperature, or the size you cut curds) you get a totally different cheese.","human_ref_B":"Yogurt is made from milk and sour cream from cream. I\u2019d say the variance between both of those products carries through","labels":1,"seconds_difference":2648.0,"score_ratio":337.5} +{"post_id":"mbdxn1","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why does yogurt look and taste different from sour cream when both are the product of the same process i.e acid acting on protien The process is a bit indirect for yogurt because bacteria has to eat lactose to give off lactic acid. But shouldnt the end product be the same","c_root_id_A":"grxbguy","c_root_id_B":"grx9e8m","created_at_utc_A":1616505339,"created_at_utc_B":1616504236,"score_A":134,"score_B":2,"human_ref_A":"Different strains of bacteria are used, so even though the process is similar, the end result will be different. Brewing beer is similar. You can start out with two identical batches, but adding different strains of yeast will give you vastly different tasting beers.","human_ref_B":"Yogurt is made from milk and sour cream from cream. I\u2019d say the variance between both of those products carries through","labels":1,"seconds_difference":1103.0,"score_ratio":67.0} +{"post_id":"mbdxn1","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why does yogurt look and taste different from sour cream when both are the product of the same process i.e acid acting on protien The process is a bit indirect for yogurt because bacteria has to eat lactose to give off lactic acid. But shouldnt the end product be the same","c_root_id_A":"grxg4hw","c_root_id_B":"grx9e8m","created_at_utc_A":1616507694,"created_at_utc_B":1616504236,"score_A":32,"score_B":2,"human_ref_A":"It's the milk, the culture, and the temperature. Cheesemaking is pretty basic in that all of it starts similar, but the details of things like the temperature is how the same ingredients become really different products. Yogurt is whole or defatted milks, sour cream is either half and half or milk and cream in some proportion depending on how thick you want it. For yogurt you use a thermophilic culture plus L. Bulgaricus. You get the yogurt milk pretty hot and hold it at a higher temperature for longer. For sour cream you use a mesophilic culture of your choosing, you just warm the milks and hold at warm room temp. Sour cream and its relatives are about the easiest dairy product to make. You aren't even going to need a thermometer.","human_ref_B":"Yogurt is made from milk and sour cream from cream. I\u2019d say the variance between both of those products carries through","labels":1,"seconds_difference":3458.0,"score_ratio":16.0} +{"post_id":"mbdxn1","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why does yogurt look and taste different from sour cream when both are the product of the same process i.e acid acting on protien The process is a bit indirect for yogurt because bacteria has to eat lactose to give off lactic acid. But shouldnt the end product be the same","c_root_id_A":"grx9e8m","c_root_id_B":"gry3uk2","created_at_utc_A":1616504236,"created_at_utc_B":1616518186,"score_A":2,"score_B":10,"human_ref_A":"Yogurt is made from milk and sour cream from cream. I\u2019d say the variance between both of those products carries through","human_ref_B":"I use plain greek yogurt instead of sour cream because IMO they're basically the same. The container size is also more convenient for my purposes. This thread has been super informative. Great question OP.","labels":0,"seconds_difference":13950.0,"score_ratio":5.0} +{"post_id":"mbdxn1","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why does yogurt look and taste different from sour cream when both are the product of the same process i.e acid acting on protien The process is a bit indirect for yogurt because bacteria has to eat lactose to give off lactic acid. But shouldnt the end product be the same","c_root_id_A":"grydja4","c_root_id_B":"grx9e8m","created_at_utc_A":1616522309,"created_at_utc_B":1616504236,"score_A":4,"score_B":2,"human_ref_A":"Isn\u2019t sour cream made from cream and yogurt made from milk? That\u2019s going to change everything.","human_ref_B":"Yogurt is made from milk and sour cream from cream. I\u2019d say the variance between both of those products carries through","labels":1,"seconds_difference":18073.0,"score_ratio":2.0} +{"post_id":"mbdxn1","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why does yogurt look and taste different from sour cream when both are the product of the same process i.e acid acting on protien The process is a bit indirect for yogurt because bacteria has to eat lactose to give off lactic acid. But shouldnt the end product be the same","c_root_id_A":"grx9e8m","c_root_id_B":"gs032vb","created_at_utc_A":1616504236,"created_at_utc_B":1616550805,"score_A":2,"score_B":3,"human_ref_A":"Yogurt is made from milk and sour cream from cream. I\u2019d say the variance between both of those products carries through","human_ref_B":"I use whole fat plain Greek yogurt a lot as a substitute for sour cream. I can hardly tell a difference when it\u2019s on my tacos.","labels":0,"seconds_difference":46569.0,"score_ratio":1.5} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptha9","c_root_id_B":"i4pszi8","created_at_utc_A":1649952900,"created_at_utc_B":1649952709,"score_A":1088,"score_B":328,"human_ref_A":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","human_ref_B":"I\u2019ll pass on yet another vector for ingesting microplastics","labels":1,"seconds_difference":191.0,"score_ratio":3.3170731707} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pcc45","c_root_id_B":"i4ptha9","created_at_utc_A":1649946155,"created_at_utc_B":1649952900,"score_A":160,"score_B":1088,"human_ref_A":"The wooden ones are easier on your knives in the long run. When you invest in expensive knives the wooden ones absorb some of the motion when you cut, and plastic (or glass) ones do not.","human_ref_B":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","labels":0,"seconds_difference":6745.0,"score_ratio":6.8} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptha9","c_root_id_B":"i4pdsy2","created_at_utc_A":1649952900,"created_at_utc_B":1649946761,"score_A":1088,"score_B":67,"human_ref_A":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","human_ref_B":"The heavy wooden ones don't move around while you work.","labels":1,"seconds_difference":6139.0,"score_ratio":16.2388059701} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptha9","c_root_id_B":"i4ppxnf","created_at_utc_A":1649952900,"created_at_utc_B":1649951534,"score_A":1088,"score_B":69,"human_ref_A":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","human_ref_B":"Because my dad made them and they make me smile :)","labels":1,"seconds_difference":1366.0,"score_ratio":15.768115942} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptha9","c_root_id_B":"i4pe2zc","created_at_utc_A":1649952900,"created_at_utc_B":1649946872,"score_A":1088,"score_B":47,"human_ref_A":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","human_ref_B":"I go for *cheap* wooden cutting boards. If anything, they're easier to keep clean. Plastic ones end up scratched and grooved from the knife, which doesn't happen with wood. They stay put while I'm using them and wash easily in hot soapy water. And if I have to have a stack of chopping boards in my kitchen, wood is much nicer to look at than plastic!","labels":1,"seconds_difference":6028.0,"score_ratio":23.1489361702} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pftjc","c_root_id_B":"i4ptha9","created_at_utc_A":1649947571,"created_at_utc_B":1649952900,"score_A":42,"score_B":1088,"human_ref_A":"Different tools for different purposes. Wooden cutting boards are not just easier on your knives, they're safer (as long as you clean and oil them properly). Hard wood has less risk of holding bacteria versus plastic. Those knife grooves in your plastic cutting board? They hold a bunch of bacteria. I only use plastic for cutting vegetables, my wooden one is for meat.","human_ref_B":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","labels":0,"seconds_difference":5329.0,"score_ratio":25.9047619048} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pqudv","c_root_id_B":"i4ptha9","created_at_utc_A":1649951887,"created_at_utc_B":1649952900,"score_A":17,"score_B":1088,"human_ref_A":"I've never died from salmonella either way, so bacteria isn't a big concern. I just like wood. I do tend to cut meat on a plastic board, because it's easy to slip it right into the dishwasher, but wood is great because a lot of things I cut go right to the table, and I can serve it on the board without dirtying another dish","human_ref_B":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","labels":0,"seconds_difference":1013.0,"score_ratio":64.0} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptha9","c_root_id_B":"i4ptdcr","created_at_utc_A":1649952900,"created_at_utc_B":1649952858,"score_A":1088,"score_B":14,"human_ref_A":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","human_ref_B":"You could easily change the title of this thread to \"Why do people seem to prefer cheap plastic cutting boards over well made wooden ones?\" and keep every comment on this thread the same. It's a matter of personal choice. I have both kinds and use them both often. The wooden ones (I have two) stay on my counter and are my primary work surfaces. I pull out the plastic for raw red meat, poultry and seafood (different board for each) because I can pop them in the dishwasher. I have a large plastic one that has a groove around the edge to catch juice from meat that I use to cut\/carve meats that are still hot (think steak, turkey, etc). Everything else is cut on the wooden boards. Wood is more work as you have to clean and oil them often. I'm tall so I like that my wood boards bring the chopping surface two inches closer to me.","labels":1,"seconds_difference":42.0,"score_ratio":77.7142857143} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptha9","c_root_id_B":"i4pddvu","created_at_utc_A":1649952900,"created_at_utc_B":1649946590,"score_A":1088,"score_B":11,"human_ref_A":"I don't know why people are throwing out such binary answers. There are pros and cons to both. Plastic pros = cheap, easily replaceable, easy to sanitize with soap and water, can be bleached periodically, easy to colour code for different applications. - There is a reason commerical kitchens use almost exclusively plastic. Plastic Cons = hard on your knives, short lifespan, becomes more difficult to properly sanitize after heavy usage, can stain pretty easily. Terrible for the environment Wood pros = if treated properly with appropriate oils and waxes, creates a hydrophobic surface that liquids don't absorb into. Much better for your knives. Natural antimicrobial properties in many woods. Can last a lifetime. Something very satisfying about cutting on big heavy wooden board. Biodegradable. Wood cons = more expensive (though doesn't have to break the bank), requires far more upkeep in terms of treating the wood to maintain the hydrophobic nature, absorbs odors (think garlic). Big and heavy is not always ideal. Personally I think there is a place for both. Pay attention to your plastic boards, and when you start to notice significant surface damage replace them. Treat your wooden boards well, and they'll serve you well for a long long time. You can find fairly reputable sources online that will say the complete opposite of each other, so it's clearly not as cut and dry (pun intended) as some people in here will have you believe Edit: My first reddit gold! Thank you kind stranger","human_ref_B":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","labels":1,"seconds_difference":6310.0,"score_ratio":98.9090909091} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pu4ry","c_root_id_B":"i4pszi8","created_at_utc_A":1649953158,"created_at_utc_B":1649952709,"score_A":594,"score_B":328,"human_ref_A":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","human_ref_B":"I\u2019ll pass on yet another vector for ingesting microplastics","labels":1,"seconds_difference":449.0,"score_ratio":1.8109756098} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pu4ry","c_root_id_B":"i4pcc45","created_at_utc_A":1649953158,"created_at_utc_B":1649946155,"score_A":594,"score_B":160,"human_ref_A":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","human_ref_B":"The wooden ones are easier on your knives in the long run. When you invest in expensive knives the wooden ones absorb some of the motion when you cut, and plastic (or glass) ones do not.","labels":1,"seconds_difference":7003.0,"score_ratio":3.7125} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pdsy2","c_root_id_B":"i4pu4ry","created_at_utc_A":1649946761,"created_at_utc_B":1649953158,"score_A":67,"score_B":594,"human_ref_A":"The heavy wooden ones don't move around while you work.","human_ref_B":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","labels":0,"seconds_difference":6397.0,"score_ratio":8.8656716418} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ppxnf","c_root_id_B":"i4pu4ry","created_at_utc_A":1649951534,"created_at_utc_B":1649953158,"score_A":69,"score_B":594,"human_ref_A":"Because my dad made them and they make me smile :)","human_ref_B":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","labels":0,"seconds_difference":1624.0,"score_ratio":8.6086956522} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pu4ry","c_root_id_B":"i4pe2zc","created_at_utc_A":1649953158,"created_at_utc_B":1649946872,"score_A":594,"score_B":47,"human_ref_A":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","human_ref_B":"I go for *cheap* wooden cutting boards. If anything, they're easier to keep clean. Plastic ones end up scratched and grooved from the knife, which doesn't happen with wood. They stay put while I'm using them and wash easily in hot soapy water. And if I have to have a stack of chopping boards in my kitchen, wood is much nicer to look at than plastic!","labels":1,"seconds_difference":6286.0,"score_ratio":12.6382978723} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pftjc","c_root_id_B":"i4pu4ry","created_at_utc_A":1649947571,"created_at_utc_B":1649953158,"score_A":42,"score_B":594,"human_ref_A":"Different tools for different purposes. Wooden cutting boards are not just easier on your knives, they're safer (as long as you clean and oil them properly). Hard wood has less risk of holding bacteria versus plastic. Those knife grooves in your plastic cutting board? They hold a bunch of bacteria. I only use plastic for cutting vegetables, my wooden one is for meat.","human_ref_B":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","labels":0,"seconds_difference":5587.0,"score_ratio":14.1428571429} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pqudv","c_root_id_B":"i4pu4ry","created_at_utc_A":1649951887,"created_at_utc_B":1649953158,"score_A":17,"score_B":594,"human_ref_A":"I've never died from salmonella either way, so bacteria isn't a big concern. I just like wood. I do tend to cut meat on a plastic board, because it's easy to slip it right into the dishwasher, but wood is great because a lot of things I cut go right to the table, and I can serve it on the board without dirtying another dish","human_ref_B":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","labels":0,"seconds_difference":1271.0,"score_ratio":34.9411764706} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptdcr","c_root_id_B":"i4pu4ry","created_at_utc_A":1649952858,"created_at_utc_B":1649953158,"score_A":14,"score_B":594,"human_ref_A":"You could easily change the title of this thread to \"Why do people seem to prefer cheap plastic cutting boards over well made wooden ones?\" and keep every comment on this thread the same. It's a matter of personal choice. I have both kinds and use them both often. The wooden ones (I have two) stay on my counter and are my primary work surfaces. I pull out the plastic for raw red meat, poultry and seafood (different board for each) because I can pop them in the dishwasher. I have a large plastic one that has a groove around the edge to catch juice from meat that I use to cut\/carve meats that are still hot (think steak, turkey, etc). Everything else is cut on the wooden boards. Wood is more work as you have to clean and oil them often. I'm tall so I like that my wood boards bring the chopping surface two inches closer to me.","human_ref_B":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","labels":0,"seconds_difference":300.0,"score_ratio":42.4285714286} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pddvu","c_root_id_B":"i4pu4ry","created_at_utc_A":1649946590,"created_at_utc_B":1649953158,"score_A":11,"score_B":594,"human_ref_A":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","human_ref_B":"The knife cuts in plastic traps bacteria. Wood dries out and the bacteria doesn't form as easily. Plus wood is easier on my knife blades.","labels":0,"seconds_difference":6568.0,"score_ratio":54.0} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pszi8","c_root_id_B":"i4pcc45","created_at_utc_A":1649952709,"created_at_utc_B":1649946155,"score_A":328,"score_B":160,"human_ref_A":"I\u2019ll pass on yet another vector for ingesting microplastics","human_ref_B":"The wooden ones are easier on your knives in the long run. When you invest in expensive knives the wooden ones absorb some of the motion when you cut, and plastic (or glass) ones do not.","labels":1,"seconds_difference":6554.0,"score_ratio":2.05} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pdsy2","c_root_id_B":"i4pszi8","created_at_utc_A":1649946761,"created_at_utc_B":1649952709,"score_A":67,"score_B":328,"human_ref_A":"The heavy wooden ones don't move around while you work.","human_ref_B":"I\u2019ll pass on yet another vector for ingesting microplastics","labels":0,"seconds_difference":5948.0,"score_ratio":4.8955223881} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pszi8","c_root_id_B":"i4ppxnf","created_at_utc_A":1649952709,"created_at_utc_B":1649951534,"score_A":328,"score_B":69,"human_ref_A":"I\u2019ll pass on yet another vector for ingesting microplastics","human_ref_B":"Because my dad made them and they make me smile :)","labels":1,"seconds_difference":1175.0,"score_ratio":4.7536231884} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pe2zc","c_root_id_B":"i4pszi8","created_at_utc_A":1649946872,"created_at_utc_B":1649952709,"score_A":47,"score_B":328,"human_ref_A":"I go for *cheap* wooden cutting boards. If anything, they're easier to keep clean. Plastic ones end up scratched and grooved from the knife, which doesn't happen with wood. They stay put while I'm using them and wash easily in hot soapy water. And if I have to have a stack of chopping boards in my kitchen, wood is much nicer to look at than plastic!","human_ref_B":"I\u2019ll pass on yet another vector for ingesting microplastics","labels":0,"seconds_difference":5837.0,"score_ratio":6.9787234043} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pszi8","c_root_id_B":"i4pftjc","created_at_utc_A":1649952709,"created_at_utc_B":1649947571,"score_A":328,"score_B":42,"human_ref_A":"I\u2019ll pass on yet another vector for ingesting microplastics","human_ref_B":"Different tools for different purposes. Wooden cutting boards are not just easier on your knives, they're safer (as long as you clean and oil them properly). Hard wood has less risk of holding bacteria versus plastic. Those knife grooves in your plastic cutting board? They hold a bunch of bacteria. I only use plastic for cutting vegetables, my wooden one is for meat.","labels":1,"seconds_difference":5138.0,"score_ratio":7.8095238095} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pqudv","c_root_id_B":"i4pszi8","created_at_utc_A":1649951887,"created_at_utc_B":1649952709,"score_A":17,"score_B":328,"human_ref_A":"I've never died from salmonella either way, so bacteria isn't a big concern. I just like wood. I do tend to cut meat on a plastic board, because it's easy to slip it right into the dishwasher, but wood is great because a lot of things I cut go right to the table, and I can serve it on the board without dirtying another dish","human_ref_B":"I\u2019ll pass on yet another vector for ingesting microplastics","labels":0,"seconds_difference":822.0,"score_ratio":19.2941176471} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pszi8","c_root_id_B":"i4pddvu","created_at_utc_A":1649952709,"created_at_utc_B":1649946590,"score_A":328,"score_B":11,"human_ref_A":"I\u2019ll pass on yet another vector for ingesting microplastics","human_ref_B":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","labels":1,"seconds_difference":6119.0,"score_ratio":29.8181818182} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pdsy2","c_root_id_B":"i4ppxnf","created_at_utc_A":1649946761,"created_at_utc_B":1649951534,"score_A":67,"score_B":69,"human_ref_A":"The heavy wooden ones don't move around while you work.","human_ref_B":"Because my dad made them and they make me smile :)","labels":0,"seconds_difference":4773.0,"score_ratio":1.0298507463} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pdsy2","c_root_id_B":"i4pddvu","created_at_utc_A":1649946761,"created_at_utc_B":1649946590,"score_A":67,"score_B":11,"human_ref_A":"The heavy wooden ones don't move around while you work.","human_ref_B":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","labels":1,"seconds_difference":171.0,"score_ratio":6.0909090909} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ppxnf","c_root_id_B":"i4pe2zc","created_at_utc_A":1649951534,"created_at_utc_B":1649946872,"score_A":69,"score_B":47,"human_ref_A":"Because my dad made them and they make me smile :)","human_ref_B":"I go for *cheap* wooden cutting boards. If anything, they're easier to keep clean. Plastic ones end up scratched and grooved from the knife, which doesn't happen with wood. They stay put while I'm using them and wash easily in hot soapy water. And if I have to have a stack of chopping boards in my kitchen, wood is much nicer to look at than plastic!","labels":1,"seconds_difference":4662.0,"score_ratio":1.4680851064} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pftjc","c_root_id_B":"i4ppxnf","created_at_utc_A":1649947571,"created_at_utc_B":1649951534,"score_A":42,"score_B":69,"human_ref_A":"Different tools for different purposes. Wooden cutting boards are not just easier on your knives, they're safer (as long as you clean and oil them properly). Hard wood has less risk of holding bacteria versus plastic. Those knife grooves in your plastic cutting board? They hold a bunch of bacteria. I only use plastic for cutting vegetables, my wooden one is for meat.","human_ref_B":"Because my dad made them and they make me smile :)","labels":0,"seconds_difference":3963.0,"score_ratio":1.6428571429} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pddvu","c_root_id_B":"i4ppxnf","created_at_utc_A":1649946590,"created_at_utc_B":1649951534,"score_A":11,"score_B":69,"human_ref_A":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","human_ref_B":"Because my dad made them and they make me smile :)","labels":0,"seconds_difference":4944.0,"score_ratio":6.2727272727} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pe2zc","c_root_id_B":"i4pddvu","created_at_utc_A":1649946872,"created_at_utc_B":1649946590,"score_A":47,"score_B":11,"human_ref_A":"I go for *cheap* wooden cutting boards. If anything, they're easier to keep clean. Plastic ones end up scratched and grooved from the knife, which doesn't happen with wood. They stay put while I'm using them and wash easily in hot soapy water. And if I have to have a stack of chopping boards in my kitchen, wood is much nicer to look at than plastic!","human_ref_B":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","labels":1,"seconds_difference":282.0,"score_ratio":4.2727272727} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pftjc","c_root_id_B":"i4pddvu","created_at_utc_A":1649947571,"created_at_utc_B":1649946590,"score_A":42,"score_B":11,"human_ref_A":"Different tools for different purposes. Wooden cutting boards are not just easier on your knives, they're safer (as long as you clean and oil them properly). Hard wood has less risk of holding bacteria versus plastic. Those knife grooves in your plastic cutting board? They hold a bunch of bacteria. I only use plastic for cutting vegetables, my wooden one is for meat.","human_ref_B":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","labels":1,"seconds_difference":981.0,"score_ratio":3.8181818182} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pvl6r","c_root_id_B":"i4pqudv","created_at_utc_A":1649953712,"created_at_utc_B":1649951887,"score_A":36,"score_B":17,"human_ref_A":"1) It's prettier. 2) I'm tall enough that kitchen counters are a bit too short, so having a thick board raises my working height so I can work more comfortably at the counter. 3) I use a huge board, so it gives me a nice wide working area and I don't feel crowded when doing a lot of chopping. 4) Wood stays smooth, so all I have to do to clean it is wipe it off with a damp towel. 5) Petroleum and all of its downstream products suck for the environment, so I try to minimize use of plastics.","human_ref_B":"I've never died from salmonella either way, so bacteria isn't a big concern. I just like wood. I do tend to cut meat on a plastic board, because it's easy to slip it right into the dishwasher, but wood is great because a lot of things I cut go right to the table, and I can serve it on the board without dirtying another dish","labels":1,"seconds_difference":1825.0,"score_ratio":2.1176470588} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptdcr","c_root_id_B":"i4pvl6r","created_at_utc_A":1649952858,"created_at_utc_B":1649953712,"score_A":14,"score_B":36,"human_ref_A":"You could easily change the title of this thread to \"Why do people seem to prefer cheap plastic cutting boards over well made wooden ones?\" and keep every comment on this thread the same. It's a matter of personal choice. I have both kinds and use them both often. The wooden ones (I have two) stay on my counter and are my primary work surfaces. I pull out the plastic for raw red meat, poultry and seafood (different board for each) because I can pop them in the dishwasher. I have a large plastic one that has a groove around the edge to catch juice from meat that I use to cut\/carve meats that are still hot (think steak, turkey, etc). Everything else is cut on the wooden boards. Wood is more work as you have to clean and oil them often. I'm tall so I like that my wood boards bring the chopping surface two inches closer to me.","human_ref_B":"1) It's prettier. 2) I'm tall enough that kitchen counters are a bit too short, so having a thick board raises my working height so I can work more comfortably at the counter. 3) I use a huge board, so it gives me a nice wide working area and I don't feel crowded when doing a lot of chopping. 4) Wood stays smooth, so all I have to do to clean it is wipe it off with a damp towel. 5) Petroleum and all of its downstream products suck for the environment, so I try to minimize use of plastics.","labels":0,"seconds_difference":854.0,"score_ratio":2.5714285714} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pvl6r","c_root_id_B":"i4pddvu","created_at_utc_A":1649953712,"created_at_utc_B":1649946590,"score_A":36,"score_B":11,"human_ref_A":"1) It's prettier. 2) I'm tall enough that kitchen counters are a bit too short, so having a thick board raises my working height so I can work more comfortably at the counter. 3) I use a huge board, so it gives me a nice wide working area and I don't feel crowded when doing a lot of chopping. 4) Wood stays smooth, so all I have to do to clean it is wipe it off with a damp towel. 5) Petroleum and all of its downstream products suck for the environment, so I try to minimize use of plastics.","human_ref_B":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","labels":1,"seconds_difference":7122.0,"score_ratio":3.2727272727} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4pqudv","c_root_id_B":"i4pddvu","created_at_utc_A":1649951887,"created_at_utc_B":1649946590,"score_A":17,"score_B":11,"human_ref_A":"I've never died from salmonella either way, so bacteria isn't a big concern. I just like wood. I do tend to cut meat on a plastic board, because it's easy to slip it right into the dishwasher, but wood is great because a lot of things I cut go right to the table, and I can serve it on the board without dirtying another dish","human_ref_B":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","labels":1,"seconds_difference":5297.0,"score_ratio":1.5454545455} +{"post_id":"u3ignp","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do people seem to prefer expensive wooden cutting boards to the cheap plastic ones? The plastic ones are much easier to clean. What am I missing?","c_root_id_A":"i4ptdcr","c_root_id_B":"i4pddvu","created_at_utc_A":1649952858,"created_at_utc_B":1649946590,"score_A":14,"score_B":11,"human_ref_A":"You could easily change the title of this thread to \"Why do people seem to prefer cheap plastic cutting boards over well made wooden ones?\" and keep every comment on this thread the same. It's a matter of personal choice. I have both kinds and use them both often. The wooden ones (I have two) stay on my counter and are my primary work surfaces. I pull out the plastic for raw red meat, poultry and seafood (different board for each) because I can pop them in the dishwasher. I have a large plastic one that has a groove around the edge to catch juice from meat that I use to cut\/carve meats that are still hot (think steak, turkey, etc). Everything else is cut on the wooden boards. Wood is more work as you have to clean and oil them often. I'm tall so I like that my wood boards bring the chopping surface two inches closer to me.","human_ref_B":"Plastic cutting boards are horrible for your knives, so if you are someone who has invested in nice knives a wooden cutting board is essential. Plastic also isn\u2019t more sanitary as some people believe. Also because they are typically heavier they don\u2019t slide around while you are cutting. Personally I have a huge wooden cutting board that I use mostly just for veg. I then I have a smaller bendable rubber cutting board for meat (it\u2019s soft on your knives cause it\u2019s not as hard as plastic). Depending on what I cut on the big board, sometimes I just wipe clean.","labels":1,"seconds_difference":6268.0,"score_ratio":1.2727272727} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonecdz","c_root_id_B":"fonezm5","created_at_utc_A":1587917861,"created_at_utc_B":1587918216,"score_A":91,"score_B":390,"human_ref_A":"Please add other information, but this is what I have seen in professional kitchens to small restaurant settings: \\- Utensils are replaced with new ones as they are used. Because the used ones are getting put on a cart with a deep basket and they are taken to be cleaned and getting constantly replaced with new ones, they can do this during the operation. This is usually true of places that keep things really really clean or very high end kitchens because they can afford the staff and money and want to keep high rating for various things. \\- There are buckets with kitchen regulation sanitizing solutions. These sani buckets are used to dip the utensils to \"clean things off\". After dipping them, they should be rinsed with clean water, but I have been told that they usually skip this step. They also \"clean\" their hands that way. \\- Gloves are changed out from time to time. Hands are not always washed..... Kitchens are not the most sanitary working environments. Especially when they are busy. There are regulations and guides, but from what I hear from other culinary arts students that work in restaurants, nothing we learn in school is fully followed. I am the same way that I wash my hands whenever possible, but I have been through the rush hours where I found it difficult to pull myself from the line. I don't touch anything really dirty or my body, so I make sure not to cross-contaminate.....but this is just me as I am a bit of a germophobe....","human_ref_B":"There are a few techniques. First, they probably wash their hands more than they show on camera. Proper hand washing is a cornerstone of safe food preparation. Second, one of the best ways to minimize the need for handwashing is to work in order from your \"least dangerous\" foods to your \"most dangerous\" ones. That means you start by prepping all your produce that's fine to eat raw before you start prepping your meats. And if you have multiple meats that you need to touch, you go in order of ascending final temperature (e.g. handle a steak or a piece of fish before you handle a chicken breast). You can still wash your hands between ingredients, but it's more for comfort and convenience than safety if you can stick to this pattern (sometimes it's inconvenient to do this way though, depending on the recipe). NOTE: If everything is going to be cooked to a safe temperature, it's not all that important to avoid cross-contamination between different ingredients. But it's still a good habit to get into nonetheless. Third, specifically around salt, most chefs are using loose salt rather than salt in a grinder. It happens to usually be Diamond Crystal Kosher salt, but any salt will do once you learn how much to use. With loose salt, you can easily pour some into a container to use for your recipe, and then discard what's leftover (or add the salt back into your container, since nothing will really grow on the salt itself). There is no benefit to \"freshly ground\" salt, since it doen't lose flavor over time after grinding. Since pepper is best ground fresh (as are other spices), the most hygenic compromise between flavor and convenience is to grind a bunch of pepper (or the amount of a spice that you need) before you start cooking, and if you have any leftover after cooking discard what's left. That way you don't have to handle the grinder with dirty hands, but still have fresh pepper. And again, you want to try to season things in order from least to most dangerous. You don't want to touch chicken, then touch your pepper, then use that same pepper to season a salad.","labels":0,"seconds_difference":355.0,"score_ratio":4.2857142857} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fondxyy","c_root_id_B":"fonezm5","created_at_utc_A":1587917640,"created_at_utc_B":1587918216,"score_A":25,"score_B":390,"human_ref_A":"If you're asking compared to a professional kitchen, you're definitely over doing it. But you shouldn't compare yourself to a professional kitchen. ​ My mom still insists I undercook meat, and that I make a mess every time I cook. I'm the one that works on a kitchen and somehow I still lose that battle. Just cook how you feel comfortable. The only time you HAVE to wash your hands is when you're touching raw meat, after that, just do it when you're comfortable. ​ And most kitchens don't really use salt grinders.","human_ref_B":"There are a few techniques. First, they probably wash their hands more than they show on camera. Proper hand washing is a cornerstone of safe food preparation. Second, one of the best ways to minimize the need for handwashing is to work in order from your \"least dangerous\" foods to your \"most dangerous\" ones. That means you start by prepping all your produce that's fine to eat raw before you start prepping your meats. And if you have multiple meats that you need to touch, you go in order of ascending final temperature (e.g. handle a steak or a piece of fish before you handle a chicken breast). You can still wash your hands between ingredients, but it's more for comfort and convenience than safety if you can stick to this pattern (sometimes it's inconvenient to do this way though, depending on the recipe). NOTE: If everything is going to be cooked to a safe temperature, it's not all that important to avoid cross-contamination between different ingredients. But it's still a good habit to get into nonetheless. Third, specifically around salt, most chefs are using loose salt rather than salt in a grinder. It happens to usually be Diamond Crystal Kosher salt, but any salt will do once you learn how much to use. With loose salt, you can easily pour some into a container to use for your recipe, and then discard what's leftover (or add the salt back into your container, since nothing will really grow on the salt itself). There is no benefit to \"freshly ground\" salt, since it doen't lose flavor over time after grinding. Since pepper is best ground fresh (as are other spices), the most hygenic compromise between flavor and convenience is to grind a bunch of pepper (or the amount of a spice that you need) before you start cooking, and if you have any leftover after cooking discard what's left. That way you don't have to handle the grinder with dirty hands, but still have fresh pepper. And again, you want to try to season things in order from least to most dangerous. You don't want to touch chicken, then touch your pepper, then use that same pepper to season a salad.","labels":0,"seconds_difference":576.0,"score_ratio":15.6} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonecdz","c_root_id_B":"fondxyy","created_at_utc_A":1587917861,"created_at_utc_B":1587917640,"score_A":91,"score_B":25,"human_ref_A":"Please add other information, but this is what I have seen in professional kitchens to small restaurant settings: \\- Utensils are replaced with new ones as they are used. Because the used ones are getting put on a cart with a deep basket and they are taken to be cleaned and getting constantly replaced with new ones, they can do this during the operation. This is usually true of places that keep things really really clean or very high end kitchens because they can afford the staff and money and want to keep high rating for various things. \\- There are buckets with kitchen regulation sanitizing solutions. These sani buckets are used to dip the utensils to \"clean things off\". After dipping them, they should be rinsed with clean water, but I have been told that they usually skip this step. They also \"clean\" their hands that way. \\- Gloves are changed out from time to time. Hands are not always washed..... Kitchens are not the most sanitary working environments. Especially when they are busy. There are regulations and guides, but from what I hear from other culinary arts students that work in restaurants, nothing we learn in school is fully followed. I am the same way that I wash my hands whenever possible, but I have been through the rush hours where I found it difficult to pull myself from the line. I don't touch anything really dirty or my body, so I make sure not to cross-contaminate.....but this is just me as I am a bit of a germophobe....","human_ref_B":"If you're asking compared to a professional kitchen, you're definitely over doing it. But you shouldn't compare yourself to a professional kitchen. ​ My mom still insists I undercook meat, and that I make a mess every time I cook. I'm the one that works on a kitchen and somehow I still lose that battle. Just cook how you feel comfortable. The only time you HAVE to wash your hands is when you're touching raw meat, after that, just do it when you're comfortable. ​ And most kitchens don't really use salt grinders.","labels":1,"seconds_difference":221.0,"score_ratio":3.64} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonoq4y","c_root_id_B":"fondxyy","created_at_utc_A":1587923515,"created_at_utc_B":1587917640,"score_A":48,"score_B":25,"human_ref_A":"We wash our hands often, if you go into a professional kitchen you would notice hand wash station scattered around the kitchen, these are usually hands free(sensor on faucet etc) to keep it sanitary. Like another person said, we prep things in a certain order. If I'm gonna work on the meat, say to marinate, I will do that first and then clean my station and start with fresh tools. If I'm cooking at home, I usually prep all the veggies, spices etc and handle the meat last. After my prep is done,I start with clean hands again to start cooking. Also in professional kitchens its mandatory to have sanitation buckets (usually water and bleach), this bucket allows us to have a wet towel available to quickly wipe surfaces while working and keep things tidy. Mind you the liquid in the bucket has to be replaced regularly to maintain its potency. Cooking utensils usually I wash or replace utensils which I used on raw meat to prevent cross contamination. In professional kitchens this is all THOUGHT OUT for you, plenty of clean kitchen towels each shift, hopefully plenty of clean utensils. Best advice for any kitchen is CLEAN AS YOU GO. Also a good hand cream is important when you're constantly washing your hands. doctors and nurses can related to this.","human_ref_B":"If you're asking compared to a professional kitchen, you're definitely over doing it. But you shouldn't compare yourself to a professional kitchen. ​ My mom still insists I undercook meat, and that I make a mess every time I cook. I'm the one that works on a kitchen and somehow I still lose that battle. Just cook how you feel comfortable. The only time you HAVE to wash your hands is when you're touching raw meat, after that, just do it when you're comfortable. ​ And most kitchens don't really use salt grinders.","labels":1,"seconds_difference":5875.0,"score_ratio":1.92} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonoq4y","c_root_id_B":"fonf2ys","created_at_utc_A":1587923515,"created_at_utc_B":1587918266,"score_A":48,"score_B":14,"human_ref_A":"We wash our hands often, if you go into a professional kitchen you would notice hand wash station scattered around the kitchen, these are usually hands free(sensor on faucet etc) to keep it sanitary. Like another person said, we prep things in a certain order. If I'm gonna work on the meat, say to marinate, I will do that first and then clean my station and start with fresh tools. If I'm cooking at home, I usually prep all the veggies, spices etc and handle the meat last. After my prep is done,I start with clean hands again to start cooking. Also in professional kitchens its mandatory to have sanitation buckets (usually water and bleach), this bucket allows us to have a wet towel available to quickly wipe surfaces while working and keep things tidy. Mind you the liquid in the bucket has to be replaced regularly to maintain its potency. Cooking utensils usually I wash or replace utensils which I used on raw meat to prevent cross contamination. In professional kitchens this is all THOUGHT OUT for you, plenty of clean kitchen towels each shift, hopefully plenty of clean utensils. Best advice for any kitchen is CLEAN AS YOU GO. Also a good hand cream is important when you're constantly washing your hands. doctors and nurses can related to this.","human_ref_B":"This has bugged me for a while too. In cooking videos I often see chefs rubbing raw meat\/fish down with seasoning and then handling other items in the kitchen (e.g. flipping to season a steak on the other side and then grabbing the pepper grinder). Is the risk for any contamination just lower than I think it is, or are these items sanitized afterwards?","labels":1,"seconds_difference":5249.0,"score_ratio":3.4285714286} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonn6aa","c_root_id_B":"fonoq4y","created_at_utc_A":1587922693,"created_at_utc_B":1587923515,"score_A":11,"score_B":48,"human_ref_A":"You've received some excellent advice. To your specific question, mise en place should negate the need for handling multi-use containers with greasy or contaminated hands. And use multiple towels!","human_ref_B":"We wash our hands often, if you go into a professional kitchen you would notice hand wash station scattered around the kitchen, these are usually hands free(sensor on faucet etc) to keep it sanitary. Like another person said, we prep things in a certain order. If I'm gonna work on the meat, say to marinate, I will do that first and then clean my station and start with fresh tools. If I'm cooking at home, I usually prep all the veggies, spices etc and handle the meat last. After my prep is done,I start with clean hands again to start cooking. Also in professional kitchens its mandatory to have sanitation buckets (usually water and bleach), this bucket allows us to have a wet towel available to quickly wipe surfaces while working and keep things tidy. Mind you the liquid in the bucket has to be replaced regularly to maintain its potency. Cooking utensils usually I wash or replace utensils which I used on raw meat to prevent cross contamination. In professional kitchens this is all THOUGHT OUT for you, plenty of clean kitchen towels each shift, hopefully plenty of clean utensils. Best advice for any kitchen is CLEAN AS YOU GO. Also a good hand cream is important when you're constantly washing your hands. doctors and nurses can related to this.","labels":0,"seconds_difference":822.0,"score_ratio":4.3636363636} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonoq4y","c_root_id_B":"fonm2c9","created_at_utc_A":1587923515,"created_at_utc_B":1587922098,"score_A":48,"score_B":4,"human_ref_A":"We wash our hands often, if you go into a professional kitchen you would notice hand wash station scattered around the kitchen, these are usually hands free(sensor on faucet etc) to keep it sanitary. Like another person said, we prep things in a certain order. If I'm gonna work on the meat, say to marinate, I will do that first and then clean my station and start with fresh tools. If I'm cooking at home, I usually prep all the veggies, spices etc and handle the meat last. After my prep is done,I start with clean hands again to start cooking. Also in professional kitchens its mandatory to have sanitation buckets (usually water and bleach), this bucket allows us to have a wet towel available to quickly wipe surfaces while working and keep things tidy. Mind you the liquid in the bucket has to be replaced regularly to maintain its potency. Cooking utensils usually I wash or replace utensils which I used on raw meat to prevent cross contamination. In professional kitchens this is all THOUGHT OUT for you, plenty of clean kitchen towels each shift, hopefully plenty of clean utensils. Best advice for any kitchen is CLEAN AS YOU GO. Also a good hand cream is important when you're constantly washing your hands. doctors and nurses can related to this.","human_ref_B":"Tongs, apron, and a kitchen towel. Keep elbows and hands in and close to you body. Dirty apron, clean hands. Mark of a true chef... and yes, duh... wash your hands.","labels":1,"seconds_difference":1417.0,"score_ratio":12.0} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonn6aa","c_root_id_B":"fonp5nu","created_at_utc_A":1587922693,"created_at_utc_B":1587923754,"score_A":11,"score_B":13,"human_ref_A":"You've received some excellent advice. To your specific question, mise en place should negate the need for handling multi-use containers with greasy or contaminated hands. And use multiple towels!","human_ref_B":"Not a professional, but depending on what I'm doing sometimes I can keep a clean hand and a dirty hand. One hand touches the raw chicken, the other grabs the salt shaker. Also, when I can, I try to do all the \"dirty work\" in one swoop back to back so I can get it all done, wash the hands and utensils, and then proceed with the rest of the task. Also after a big, messy cook I wipe down and sanitize the outside of salt shakers and seasoning containers, stove knobs and faucet handles. Another thing I use is disposable chopsticks. Bamboo is a rapidly renewable resource and is biodegradable, so I don't feel bad using the disposable ones. They're great for precision work, like rolling small pieces of meat in flour, and you can keep your hands clean. When I'm done I just toss them. We already have them in the house for eating with, and a giant bag of them is like $2 at cash and carry. Also, once you have them around you find a million little uses for a blunt stabby stick.","labels":0,"seconds_difference":1061.0,"score_ratio":1.1818181818} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonp5nu","c_root_id_B":"fonm2c9","created_at_utc_A":1587923754,"created_at_utc_B":1587922098,"score_A":13,"score_B":4,"human_ref_A":"Not a professional, but depending on what I'm doing sometimes I can keep a clean hand and a dirty hand. One hand touches the raw chicken, the other grabs the salt shaker. Also, when I can, I try to do all the \"dirty work\" in one swoop back to back so I can get it all done, wash the hands and utensils, and then proceed with the rest of the task. Also after a big, messy cook I wipe down and sanitize the outside of salt shakers and seasoning containers, stove knobs and faucet handles. Another thing I use is disposable chopsticks. Bamboo is a rapidly renewable resource and is biodegradable, so I don't feel bad using the disposable ones. They're great for precision work, like rolling small pieces of meat in flour, and you can keep your hands clean. When I'm done I just toss them. We already have them in the house for eating with, and a giant bag of them is like $2 at cash and carry. Also, once you have them around you find a million little uses for a blunt stabby stick.","human_ref_B":"Tongs, apron, and a kitchen towel. Keep elbows and hands in and close to you body. Dirty apron, clean hands. Mark of a true chef... and yes, duh... wash your hands.","labels":1,"seconds_difference":1656.0,"score_ratio":3.25} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonm2c9","c_root_id_B":"fonn6aa","created_at_utc_A":1587922098,"created_at_utc_B":1587922693,"score_A":4,"score_B":11,"human_ref_A":"Tongs, apron, and a kitchen towel. Keep elbows and hands in and close to you body. Dirty apron, clean hands. Mark of a true chef... and yes, duh... wash your hands.","human_ref_B":"You've received some excellent advice. To your specific question, mise en place should negate the need for handling multi-use containers with greasy or contaminated hands. And use multiple towels!","labels":0,"seconds_difference":595.0,"score_ratio":2.75} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonm2c9","c_root_id_B":"fonq1j6","created_at_utc_A":1587922098,"created_at_utc_B":1587924235,"score_A":4,"score_B":10,"human_ref_A":"Tongs, apron, and a kitchen towel. Keep elbows and hands in and close to you body. Dirty apron, clean hands. Mark of a true chef... and yes, duh... wash your hands.","human_ref_B":"I work in a from scratch kitchen. We wash our hands all the time. We go through a ridiculous amount of gloves per week. Cases of gloves per week. Also, tongs are used a lot. At home I think like a chef just like at work. Prep your mise, arrange your ingredients for cooking. So all veg and herbs get prepped, clean up, move to proteins, season, bread what have you. Wet hand\/dry hand for breading, wet towel\/dry towel for grabbing or wiping. Wash as you go. Working clean in pro kitchens is really important. No one wants to be the messy cook.","labels":0,"seconds_difference":2137.0,"score_ratio":2.5} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonm2c9","c_root_id_B":"fop18bw","created_at_utc_A":1587922098,"created_at_utc_B":1587950845,"score_A":4,"score_B":7,"human_ref_A":"Tongs, apron, and a kitchen towel. Keep elbows and hands in and close to you body. Dirty apron, clean hands. Mark of a true chef... and yes, duh... wash your hands.","human_ref_B":"Cooking videos are heavily edited. One trick my mom taught me that I almost never see discussed is 'clean hand, dirty hand.' She would always use her right hand to open a package of meat, crack eggs, etc. and the left would do 'clean hand tasks' and wouldn't touch the right. She'd wash her hands often, sanitize as needed, but this was handy, for example, if she was tossing chicken into a pot and then putting a lid on the pot. Right hand tosses chicken, left hand touches the lid. It's an excellent and really easy way to prevent cross-contamination. I do it instinctively now.","labels":0,"seconds_difference":28747.0,"score_ratio":1.75} +{"post_id":"g8gvpb","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Keeping hands and cooking utensils clean while cooking I've been meaning to ask this question for awhile now, how do professional chefs keep their hands oil free, or just clean in general, or do they? For example, when seasoning fish, I'd have to take them out and give them a rinse, pad dry, and before reaching out for the salt grinder, my hands that have come in contact with the fish needs to be washed with soap first, and then dry them out. I then reach out for the salt grinder, rub them in, and then wash my hands again, with soap, before doing other things. I noticed in cooking videos, like the ones Masterclass, I hardly see them washing hands. Maybe, wiping on kitchen towels? I often see them reach out for the salt with hands too, without the grinder. How does that work, wouldn't oily or wet hands get in the way? I find myself washing hands (with soap) and drying it many times in between prep steps, I sometimes wonder if it is excessive. I'd hate to handle my pan handles with oily hands.","c_root_id_A":"fonr2dw","c_root_id_B":"fop18bw","created_at_utc_A":1587924801,"created_at_utc_B":1587950845,"score_A":4,"score_B":7,"human_ref_A":"Compulsively wash your hands. You should be hand washing pretty much after any time you touch anything. If your interested servsafe has the food handlers course for free till the end of the month. You just have to register by the end of the month and then you have access until like the end of June.","human_ref_B":"Cooking videos are heavily edited. One trick my mom taught me that I almost never see discussed is 'clean hand, dirty hand.' She would always use her right hand to open a package of meat, crack eggs, etc. and the left would do 'clean hand tasks' and wouldn't touch the right. She'd wash her hands often, sanitize as needed, but this was handy, for example, if she was tossing chicken into a pot and then putting a lid on the pot. Right hand tosses chicken, left hand touches the lid. It's an excellent and really easy way to prevent cross-contamination. I do it instinctively now.","labels":0,"seconds_difference":26044.0,"score_ratio":1.75} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"gghecmp","c_root_id_B":"gghe8qu","created_at_utc_A":1608476739,"created_at_utc_B":1608476695,"score_A":712,"score_B":128,"human_ref_A":"That\u2019s a \u201csell by\u201d date, not an expiration date. Big difference. If it\u2019s constantly kept below 41F, there\u2019s very little chance it would go bad before Christmas in its original packaging.","human_ref_B":"> While product dating is not generally required by federal regulations, many stores and processors may voluntarily date packages of fresh or uncooked meat and poultry products. Use or freeze beef, veal, pork, and lamb products with a \"Sell-By\" date within 3 to 5 days of purchase. So if it is sell by the 21st and the USDA says 3-5 days post sale the you are completely within guidelines 21 + 3 to 5 = 24th - 26th. https:\/\/ask.usda.gov\/s\/article\/How-long-is-meat-or-poultry-safe-to-use-after-the-sell-by-date#:~:text=Use%20or%20freeze%20beef%2C%20veal,to%202%20days%20of%20purchase.","labels":1,"seconds_difference":44.0,"score_ratio":5.5625} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"gghecmp","c_root_id_B":"gghc7l6","created_at_utc_A":1608476739,"created_at_utc_B":1608475839,"score_A":712,"score_B":72,"human_ref_A":"That\u2019s a \u201csell by\u201d date, not an expiration date. Big difference. If it\u2019s constantly kept below 41F, there\u2019s very little chance it would go bad before Christmas in its original packaging.","human_ref_B":"The key to dry aging is air flow. Usually I ask people if they have a backup fridge in the basement or garage. Unless you can dedicate like 6 inches on all sides of open space on the top shelf of your fridge it\u2019s not gonna do too much. Either way it won\u2019t do much to develop flavor but it will keep it from going bad. I think the first poster had it right with a rinse and a pat dry. Personally I wouldn\u2019t salt more than 24 hours out but I don\u2019t frequently pre season","labels":1,"seconds_difference":900.0,"score_ratio":9.8888888889} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"gghc7l6","c_root_id_B":"gghe8qu","created_at_utc_A":1608475839,"created_at_utc_B":1608476695,"score_A":72,"score_B":128,"human_ref_A":"The key to dry aging is air flow. Usually I ask people if they have a backup fridge in the basement or garage. Unless you can dedicate like 6 inches on all sides of open space on the top shelf of your fridge it\u2019s not gonna do too much. Either way it won\u2019t do much to develop flavor but it will keep it from going bad. I think the first poster had it right with a rinse and a pat dry. Personally I wouldn\u2019t salt more than 24 hours out but I don\u2019t frequently pre season","human_ref_B":"> While product dating is not generally required by federal regulations, many stores and processors may voluntarily date packages of fresh or uncooked meat and poultry products. Use or freeze beef, veal, pork, and lamb products with a \"Sell-By\" date within 3 to 5 days of purchase. So if it is sell by the 21st and the USDA says 3-5 days post sale the you are completely within guidelines 21 + 3 to 5 = 24th - 26th. https:\/\/ask.usda.gov\/s\/article\/How-long-is-meat-or-poultry-safe-to-use-after-the-sell-by-date#:~:text=Use%20or%20freeze%20beef%2C%20veal,to%202%20days%20of%20purchase.","labels":0,"seconds_difference":856.0,"score_ratio":1.7777777778} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi67as","c_root_id_B":"gghc7l6","created_at_utc_A":1608489880,"created_at_utc_B":1608475839,"score_A":128,"score_B":72,"human_ref_A":"No one has mentioned that this cut has been mechanically tenderized. I would not serve that rare. I specifically bought my standing rib roast from a butcher so I could serve it rare-medium rare. When it's been punctured like this, it's recommended to treat it like ground beef, which defeats the purpose of a tender roast.","human_ref_B":"The key to dry aging is air flow. Usually I ask people if they have a backup fridge in the basement or garage. Unless you can dedicate like 6 inches on all sides of open space on the top shelf of your fridge it\u2019s not gonna do too much. Either way it won\u2019t do much to develop flavor but it will keep it from going bad. I think the first poster had it right with a rinse and a pat dry. Personally I wouldn\u2019t salt more than 24 hours out but I don\u2019t frequently pre season","labels":1,"seconds_difference":14041.0,"score_ratio":1.7777777778} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi3nku","c_root_id_B":"ggi67as","created_at_utc_A":1608488656,"created_at_utc_B":1608489880,"score_A":37,"score_B":128,"human_ref_A":"This is a sell by, your meat will be perfectly fine on Christmas. Dry brining process: Remove meat from packaging 24-48 hours before you plan on cooking. Pat dry all over. Liberally salt all exterior surfaces of the meat with kosher salt. As kenji says it should look like a dusting of snow. Place on a wire rack (cookie cooling rack will do if you have that) on a half sheet pan or other roasting pan. Place in fridge UNCOVERED (any spot will do but many will say the bottom for food safety reasons in case of spillage). Remove from fridge and hourish before cooking.","human_ref_B":"No one has mentioned that this cut has been mechanically tenderized. I would not serve that rare. I specifically bought my standing rib roast from a butcher so I could serve it rare-medium rare. When it's been punctured like this, it's recommended to treat it like ground beef, which defeats the purpose of a tender roast.","labels":0,"seconds_difference":1224.0,"score_ratio":3.4594594595} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi67as","c_root_id_B":"gghnez6","created_at_utc_A":1608489880,"created_at_utc_B":1608480377,"score_A":128,"score_B":16,"human_ref_A":"No one has mentioned that this cut has been mechanically tenderized. I would not serve that rare. I specifically bought my standing rib roast from a butcher so I could serve it rare-medium rare. When it's been punctured like this, it's recommended to treat it like ground beef, which defeats the purpose of a tender roast.","human_ref_B":"It\u2019ll be fine. I would take it out of the package and dry brine though!","labels":1,"seconds_difference":9503.0,"score_ratio":8.0} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi67as","c_root_id_B":"ggi21sg","created_at_utc_A":1608489880,"created_at_utc_B":1608487881,"score_A":128,"score_B":7,"human_ref_A":"No one has mentioned that this cut has been mechanically tenderized. I would not serve that rare. I specifically bought my standing rib roast from a butcher so I could serve it rare-medium rare. When it's been punctured like this, it's recommended to treat it like ground beef, which defeats the purpose of a tender roast.","human_ref_B":"100% will be fine. Open it up, salt it, and put it on a rack over a tray in the fridge. Do this every time you get one! I do this for up to a week with commercial meats. You should see the varying stages of aging beef sold in all the markets in Europe. They keep them that way for weeks, and even months. It's not Costco meat, but still.","labels":1,"seconds_difference":1999.0,"score_ratio":18.2857142857} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi3mam","c_root_id_B":"ggi67as","created_at_utc_A":1608488639,"created_at_utc_B":1608489880,"score_A":9,"score_B":128,"human_ref_A":"Excuse me, am I the only one being driven mad by the sideways packaging? This should go directly to mildlyinfuriating","human_ref_B":"No one has mentioned that this cut has been mechanically tenderized. I would not serve that rare. I specifically bought my standing rib roast from a butcher so I could serve it rare-medium rare. When it's been punctured like this, it's recommended to treat it like ground beef, which defeats the purpose of a tender roast.","labels":0,"seconds_difference":1241.0,"score_ratio":14.2222222222} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi3nku","c_root_id_B":"gghnez6","created_at_utc_A":1608488656,"created_at_utc_B":1608480377,"score_A":37,"score_B":16,"human_ref_A":"This is a sell by, your meat will be perfectly fine on Christmas. Dry brining process: Remove meat from packaging 24-48 hours before you plan on cooking. Pat dry all over. Liberally salt all exterior surfaces of the meat with kosher salt. As kenji says it should look like a dusting of snow. Place on a wire rack (cookie cooling rack will do if you have that) on a half sheet pan or other roasting pan. Place in fridge UNCOVERED (any spot will do but many will say the bottom for food safety reasons in case of spillage). Remove from fridge and hourish before cooking.","human_ref_B":"It\u2019ll be fine. I would take it out of the package and dry brine though!","labels":1,"seconds_difference":8279.0,"score_ratio":2.3125} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi3nku","c_root_id_B":"ggi21sg","created_at_utc_A":1608488656,"created_at_utc_B":1608487881,"score_A":37,"score_B":7,"human_ref_A":"This is a sell by, your meat will be perfectly fine on Christmas. Dry brining process: Remove meat from packaging 24-48 hours before you plan on cooking. Pat dry all over. Liberally salt all exterior surfaces of the meat with kosher salt. As kenji says it should look like a dusting of snow. Place on a wire rack (cookie cooling rack will do if you have that) on a half sheet pan or other roasting pan. Place in fridge UNCOVERED (any spot will do but many will say the bottom for food safety reasons in case of spillage). Remove from fridge and hourish before cooking.","human_ref_B":"100% will be fine. Open it up, salt it, and put it on a rack over a tray in the fridge. Do this every time you get one! I do this for up to a week with commercial meats. You should see the varying stages of aging beef sold in all the markets in Europe. They keep them that way for weeks, and even months. It's not Costco meat, but still.","labels":1,"seconds_difference":775.0,"score_ratio":5.2857142857} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi3nku","c_root_id_B":"ggi3mam","created_at_utc_A":1608488656,"created_at_utc_B":1608488639,"score_A":37,"score_B":9,"human_ref_A":"This is a sell by, your meat will be perfectly fine on Christmas. Dry brining process: Remove meat from packaging 24-48 hours before you plan on cooking. Pat dry all over. Liberally salt all exterior surfaces of the meat with kosher salt. As kenji says it should look like a dusting of snow. Place on a wire rack (cookie cooling rack will do if you have that) on a half sheet pan or other roasting pan. Place in fridge UNCOVERED (any spot will do but many will say the bottom for food safety reasons in case of spillage). Remove from fridge and hourish before cooking.","human_ref_B":"Excuse me, am I the only one being driven mad by the sideways packaging? This should go directly to mildlyinfuriating","labels":1,"seconds_difference":17.0,"score_ratio":4.1111111111} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggi21sg","c_root_id_B":"ggi3mam","created_at_utc_A":1608487881,"created_at_utc_B":1608488639,"score_A":7,"score_B":9,"human_ref_A":"100% will be fine. Open it up, salt it, and put it on a rack over a tray in the fridge. Do this every time you get one! I do this for up to a week with commercial meats. You should see the varying stages of aging beef sold in all the markets in Europe. They keep them that way for weeks, and even months. It's not Costco meat, but still.","human_ref_B":"Excuse me, am I the only one being driven mad by the sideways packaging? This should go directly to mildlyinfuriating","labels":0,"seconds_difference":758.0,"score_ratio":1.2857142857} +{"post_id":"kgutb0","domain":"askculinary_validation","upvote_ratio":0.96,"history":"My prime rib \u201cexpires\u201d on December 21st. Will it still be ok on Christmas? Should I follow a dry aging or dry brine process? I bought this yesterday at Costco and I want to treat it as respectfully as possible. Based on this Kenji article, it seems like wrapping in cheese cloth and dry aging won\u2019t really do much in such a short period of time. I\u2019ve seen people discuss dry salt brining but I\u2019m not sure what process is best. Will it go bad if I leave it in this generic packaging? Any help would be appreciated.","c_root_id_A":"ggij6m6","c_root_id_B":"ggi21sg","created_at_utc_A":1608496248,"created_at_utc_B":1608487881,"score_A":8,"score_B":7,"human_ref_A":"Why couldnt this just be frozen immediately upon purchase then slowly defrosted and roasted?","human_ref_B":"100% will be fine. Open it up, salt it, and put it on a rack over a tray in the fridge. Do this every time you get one! I do this for up to a week with commercial meats. You should see the varying stages of aging beef sold in all the markets in Europe. They keep them that way for weeks, and even months. It's not Costco meat, but still.","labels":1,"seconds_difference":8367.0,"score_ratio":1.1428571429} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlyqkjn","c_root_id_B":"hlyw6c7","created_at_utc_A":1637795934,"created_at_utc_B":1637798455,"score_A":139,"score_B":647,"human_ref_A":"When you need to mix it into flour, finishing spice mixes, etc. For example you rather use powder for a dredging for fried chicken as if you used minced garlic instead, you'll end up with garlic bits which won't just not stick to the food but it also ends up burnt. Also the flavour is different as in the outcome is different if you add garlic powder to a dressing compared to mincing garlic into a dressing.","human_ref_B":"In my opinion it is a completely different ingredient. I use the powders mainly for dry rubs and dredging.","labels":0,"seconds_difference":2521.0,"score_ratio":4.654676259} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlyw6c7","c_root_id_B":"hlyqyxm","created_at_utc_A":1637798455,"created_at_utc_B":1637796112,"score_A":647,"score_B":107,"human_ref_A":"In my opinion it is a completely different ingredient. I use the powders mainly for dry rubs and dredging.","human_ref_B":"I don\u2019t think they\u2019re perfectly interchangeable, and in some cases they should never be interchangeable IMHO. Sometimes when I\u2019m making soup or beans that has raw onion and\/or garlic as part of the base, I\u2019ll also add some onion and\/or garlic powder too just because I think the powder brings a slightly different layer of flavor complexity. But I would not call powders superior, and in ideal scenarios I\u2019d rather use a lot of the raw ingredients instead of powder.","labels":1,"seconds_difference":2343.0,"score_ratio":6.046728972} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzem50","c_root_id_B":"hlyqkjn","created_at_utc_A":1637806710,"created_at_utc_B":1637795934,"score_A":222,"score_B":139,"human_ref_A":"I think onion powder has a special power for \u201cpulling a dish together\u201d that minced onion can\u2019t replicate. That isn\u2019t to say I don\u2019t want actual onion in my dish, but onion powder works a lot like salt for me. If the dish is missing something, try onion powder.","human_ref_B":"When you need to mix it into flour, finishing spice mixes, etc. For example you rather use powder for a dredging for fried chicken as if you used minced garlic instead, you'll end up with garlic bits which won't just not stick to the food but it also ends up burnt. Also the flavour is different as in the outcome is different if you add garlic powder to a dressing compared to mincing garlic into a dressing.","labels":1,"seconds_difference":10776.0,"score_ratio":1.5971223022} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzem50","c_root_id_B":"hlyqyxm","created_at_utc_A":1637806710,"created_at_utc_B":1637796112,"score_A":222,"score_B":107,"human_ref_A":"I think onion powder has a special power for \u201cpulling a dish together\u201d that minced onion can\u2019t replicate. That isn\u2019t to say I don\u2019t want actual onion in my dish, but onion powder works a lot like salt for me. If the dish is missing something, try onion powder.","human_ref_B":"I don\u2019t think they\u2019re perfectly interchangeable, and in some cases they should never be interchangeable IMHO. Sometimes when I\u2019m making soup or beans that has raw onion and\/or garlic as part of the base, I\u2019ll also add some onion and\/or garlic powder too just because I think the powder brings a slightly different layer of flavor complexity. But I would not call powders superior, and in ideal scenarios I\u2019d rather use a lot of the raw ingredients instead of powder.","labels":1,"seconds_difference":10598.0,"score_ratio":2.0747663551} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzem50","c_root_id_B":"hlywxn2","created_at_utc_A":1637806710,"created_at_utc_B":1637798791,"score_A":222,"score_B":73,"human_ref_A":"I think onion powder has a special power for \u201cpulling a dish together\u201d that minced onion can\u2019t replicate. That isn\u2019t to say I don\u2019t want actual onion in my dish, but onion powder works a lot like salt for me. If the dish is missing something, try onion powder.","human_ref_B":"They\u2019re totally different ingredients that behave differently. The powders tend to be much less sweet and deliver mostly pungency.","labels":1,"seconds_difference":7919.0,"score_ratio":3.0410958904} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzem50","c_root_id_B":"hlz40w6","created_at_utc_A":1637806710,"created_at_utc_B":1637801977,"score_A":222,"score_B":66,"human_ref_A":"I think onion powder has a special power for \u201cpulling a dish together\u201d that minced onion can\u2019t replicate. That isn\u2019t to say I don\u2019t want actual onion in my dish, but onion powder works a lot like salt for me. If the dish is missing something, try onion powder.","human_ref_B":"Just here to vent before the mods lock and remove this post because \"r\/askculinary is for specific recipe questions, not generalized questions... go to r\/cooking\" or what ever they say. I don't know when it happened, but the mods are ruining this sub in some pursuit of the ideal they want rather than what the community wants. I said it, do what you want.","labels":1,"seconds_difference":4733.0,"score_ratio":3.3636363636} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlz64ab","c_root_id_B":"hlzem50","created_at_utc_A":1637802915,"created_at_utc_B":1637806710,"score_A":28,"score_B":222,"human_ref_A":"Most of the time, you generally want to use actual garlic, but garlic powder is great for spice mixtures and rubs, or for quick fixes if your food isn\u2019t garlicky enough in the end stages of cooking.","human_ref_B":"I think onion powder has a special power for \u201cpulling a dish together\u201d that minced onion can\u2019t replicate. That isn\u2019t to say I don\u2019t want actual onion in my dish, but onion powder works a lot like salt for me. If the dish is missing something, try onion powder.","labels":0,"seconds_difference":3795.0,"score_ratio":7.9285714286} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze9qg","c_root_id_B":"hlzem50","created_at_utc_A":1637806555,"created_at_utc_B":1637806710,"score_A":11,"score_B":222,"human_ref_A":"A bit more of an edge case, but sous vide often uses garlic powder over fresh. Fresh garlic at typical sous vide temperatures never fully cooks and can turn the end product really bitter and pungent.","human_ref_B":"I think onion powder has a special power for \u201cpulling a dish together\u201d that minced onion can\u2019t replicate. That isn\u2019t to say I don\u2019t want actual onion in my dish, but onion powder works a lot like salt for me. If the dish is missing something, try onion powder.","labels":0,"seconds_difference":155.0,"score_ratio":20.1818181818} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze1mo","c_root_id_B":"hlzem50","created_at_utc_A":1637806452,"created_at_utc_B":1637806710,"score_A":5,"score_B":222,"human_ref_A":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","human_ref_B":"I think onion powder has a special power for \u201cpulling a dish together\u201d that minced onion can\u2019t replicate. That isn\u2019t to say I don\u2019t want actual onion in my dish, but onion powder works a lot like salt for me. If the dish is missing something, try onion powder.","labels":0,"seconds_difference":258.0,"score_ratio":44.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzga2w","c_root_id_B":"hlz40w6","created_at_utc_A":1637807461,"created_at_utc_B":1637801977,"score_A":67,"score_B":66,"human_ref_A":"America's test kitchen uses a combo of fresh garlic and garlic powder for garlic bread, and the video does a great job of talking about the difference between the two","human_ref_B":"Just here to vent before the mods lock and remove this post because \"r\/askculinary is for specific recipe questions, not generalized questions... go to r\/cooking\" or what ever they say. I don't know when it happened, but the mods are ruining this sub in some pursuit of the ideal they want rather than what the community wants. I said it, do what you want.","labels":1,"seconds_difference":5484.0,"score_ratio":1.0151515152} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzga2w","c_root_id_B":"hlz64ab","created_at_utc_A":1637807461,"created_at_utc_B":1637802915,"score_A":67,"score_B":28,"human_ref_A":"America's test kitchen uses a combo of fresh garlic and garlic powder for garlic bread, and the video does a great job of talking about the difference between the two","human_ref_B":"Most of the time, you generally want to use actual garlic, but garlic powder is great for spice mixtures and rubs, or for quick fixes if your food isn\u2019t garlicky enough in the end stages of cooking.","labels":1,"seconds_difference":4546.0,"score_ratio":2.3928571429} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzga2w","c_root_id_B":"hlzf9v8","created_at_utc_A":1637807461,"created_at_utc_B":1637807009,"score_A":67,"score_B":14,"human_ref_A":"America's test kitchen uses a combo of fresh garlic and garlic powder for garlic bread, and the video does a great job of talking about the difference between the two","human_ref_B":"I\u2019ve got a specific one. Make mashed potatoes and add roasted garlic but also garlic powder. The result is better than either alone.","labels":1,"seconds_difference":452.0,"score_ratio":4.7857142857} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze9qg","c_root_id_B":"hlzga2w","created_at_utc_A":1637806555,"created_at_utc_B":1637807461,"score_A":11,"score_B":67,"human_ref_A":"A bit more of an edge case, but sous vide often uses garlic powder over fresh. Fresh garlic at typical sous vide temperatures never fully cooks and can turn the end product really bitter and pungent.","human_ref_B":"America's test kitchen uses a combo of fresh garlic and garlic powder for garlic bread, and the video does a great job of talking about the difference between the two","labels":0,"seconds_difference":906.0,"score_ratio":6.0909090909} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzga2w","c_root_id_B":"hlzf9jv","created_at_utc_A":1637807461,"created_at_utc_B":1637807005,"score_A":67,"score_B":11,"human_ref_A":"America's test kitchen uses a combo of fresh garlic and garlic powder for garlic bread, and the video does a great job of talking about the difference between the two","human_ref_B":"So sometimes you want the onion or garlic flavor to be perfectly distributed and other times you want to get a bite of onion or a little chunk of garlic in your bite. So, if you want everything to be perfectly even you can use a powder. It's also just a good backup in case for whatever reason you run out of onion or garlic and you're already cooking. It's good for rubbing on meat or for sauces or soups. However, I do primarily prefer using real onion and garlic just because they caramelize and release delicious sugars that I enjoy. The powders won't caramelize so they're just kind of like a nice backup to have in the cabinet, but you don't really need to use them that often in my opinion.","labels":1,"seconds_difference":456.0,"score_ratio":6.0909090909} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzga2w","c_root_id_B":"hlze1mo","created_at_utc_A":1637807461,"created_at_utc_B":1637806452,"score_A":67,"score_B":5,"human_ref_A":"America's test kitchen uses a combo of fresh garlic and garlic powder for garlic bread, and the video does a great job of talking about the difference between the two","human_ref_B":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","labels":1,"seconds_difference":1009.0,"score_ratio":13.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzfsf5","c_root_id_B":"hlzga2w","created_at_utc_A":1637807242,"created_at_utc_B":1637807461,"score_A":5,"score_B":67,"human_ref_A":"Dry brine, sous vide cooking","human_ref_B":"America's test kitchen uses a combo of fresh garlic and garlic powder for garlic bread, and the video does a great job of talking about the difference between the two","labels":0,"seconds_difference":219.0,"score_ratio":13.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzopqz","c_root_id_B":"hlzf9v8","created_at_utc_A":1637811383,"created_at_utc_B":1637807009,"score_A":17,"score_B":14,"human_ref_A":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","human_ref_B":"I\u2019ve got a specific one. Make mashed potatoes and add roasted garlic but also garlic powder. The result is better than either alone.","labels":1,"seconds_difference":4374.0,"score_ratio":1.2142857143} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzopqz","c_root_id_B":"hlzm0bt","created_at_utc_A":1637811383,"created_at_utc_B":1637810091,"score_A":17,"score_B":13,"human_ref_A":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","human_ref_B":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","labels":1,"seconds_difference":1292.0,"score_ratio":1.3076923077} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze9qg","c_root_id_B":"hlzopqz","created_at_utc_A":1637806555,"created_at_utc_B":1637811383,"score_A":11,"score_B":17,"human_ref_A":"A bit more of an edge case, but sous vide often uses garlic powder over fresh. Fresh garlic at typical sous vide temperatures never fully cooks and can turn the end product really bitter and pungent.","human_ref_B":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","labels":0,"seconds_difference":4828.0,"score_ratio":1.5454545455} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzopqz","c_root_id_B":"hlzf9jv","created_at_utc_A":1637811383,"created_at_utc_B":1637807005,"score_A":17,"score_B":11,"human_ref_A":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","human_ref_B":"So sometimes you want the onion or garlic flavor to be perfectly distributed and other times you want to get a bite of onion or a little chunk of garlic in your bite. So, if you want everything to be perfectly even you can use a powder. It's also just a good backup in case for whatever reason you run out of onion or garlic and you're already cooking. It's good for rubbing on meat or for sauces or soups. However, I do primarily prefer using real onion and garlic just because they caramelize and release delicious sugars that I enjoy. The powders won't caramelize so they're just kind of like a nice backup to have in the cabinet, but you don't really need to use them that often in my opinion.","labels":1,"seconds_difference":4378.0,"score_ratio":1.5454545455} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzie6w","c_root_id_B":"hlzopqz","created_at_utc_A":1637808412,"created_at_utc_B":1637811383,"score_A":7,"score_B":17,"human_ref_A":"I use both all the time. Just different stages of cooking. I always sweat\/sautee my onions and garlic when my meat is mostly cooked through but will powder the meat with them when the meat is cooking for a stew or chili. It really depends on the recipe though if a recipe calls for fresh garlic and I don't have garlic (which would be a crisis) I will use powder in some cases though rare. Like you cannot make a pasta dish like Aglio e Olio... it's not going to work. If it's a throw-together casserole? I'm going to be very generous with the powders. So my short answer, in how I cook is no, not interchangeable but powders in some dishes can be used like in chili and soups when put into the right step and layering of flavors. Onion, shallots, celery, garlic, and carrots are actually some of my fresh produce staples since they are so often used in many dishes from many cuisines. I do freeze anything I don't use for stocks except garlic. Garlic cloves for me do not freeze well as it changes the flavor and texture too much.","human_ref_B":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","labels":0,"seconds_difference":2971.0,"score_ratio":2.4285714286} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzopqz","c_root_id_B":"hlze1mo","created_at_utc_A":1637811383,"created_at_utc_B":1637806452,"score_A":17,"score_B":5,"human_ref_A":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","human_ref_B":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","labels":1,"seconds_difference":4931.0,"score_ratio":3.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzopqz","c_root_id_B":"hlzfsf5","created_at_utc_A":1637811383,"created_at_utc_B":1637807242,"score_A":17,"score_B":5,"human_ref_A":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","human_ref_B":"Dry brine, sous vide cooking","labels":1,"seconds_difference":4141.0,"score_ratio":3.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzgj2b","c_root_id_B":"hlzopqz","created_at_utc_A":1637807575,"created_at_utc_B":1637811383,"score_A":5,"score_B":17,"human_ref_A":"Never. And when it says 1 clove of garlic, throw caution to the wind and use 5. You won't be disappointed","human_ref_B":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","labels":0,"seconds_difference":3808.0,"score_ratio":3.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzopqz","c_root_id_B":"hlzjkoj","created_at_utc_A":1637811383,"created_at_utc_B":1637808947,"score_A":17,"score_B":4,"human_ref_A":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","human_ref_B":"When baking or broiling (for example chicken), the real garlic bits will get charred and leave a bitter smell and an odd look. The powder will not do this and you\u2019re not skimping on flavour. Definitely use whole garlic inside the cavity and\/or under the skin though, cuz that flavour is to die for!","labels":1,"seconds_difference":2436.0,"score_ratio":4.25} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzopqz","c_root_id_B":"hlzjvhf","created_at_utc_A":1637811383,"created_at_utc_B":1637809085,"score_A":17,"score_B":3,"human_ref_A":"i use this shit all the time. throw that shit on some kale, or brussel sprouts in the pan with salt n pepper, drops of water and cover it. so good! ​ lazy vegetarian cookingggggggg","human_ref_B":"I don't seem them as equal or interchangeable ingredients at all. My specialty is Cajun\/Creole\/Southern cooking and almost all of my dishes use fresh Onion and Garlic. I also make my own spice blends and Onion powder and Garlic powder are a major ingredient in my spice blends. In my opinion, they add two completely different flavor profiles between raw and powdered.","labels":1,"seconds_difference":2298.0,"score_ratio":5.6666666667} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze9qg","c_root_id_B":"hlzf9v8","created_at_utc_A":1637806555,"created_at_utc_B":1637807009,"score_A":11,"score_B":14,"human_ref_A":"A bit more of an edge case, but sous vide often uses garlic powder over fresh. Fresh garlic at typical sous vide temperatures never fully cooks and can turn the end product really bitter and pungent.","human_ref_B":"I\u2019ve got a specific one. Make mashed potatoes and add roasted garlic but also garlic powder. The result is better than either alone.","labels":0,"seconds_difference":454.0,"score_ratio":1.2727272727} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzf9jv","c_root_id_B":"hlzf9v8","created_at_utc_A":1637807005,"created_at_utc_B":1637807009,"score_A":11,"score_B":14,"human_ref_A":"So sometimes you want the onion or garlic flavor to be perfectly distributed and other times you want to get a bite of onion or a little chunk of garlic in your bite. So, if you want everything to be perfectly even you can use a powder. It's also just a good backup in case for whatever reason you run out of onion or garlic and you're already cooking. It's good for rubbing on meat or for sauces or soups. However, I do primarily prefer using real onion and garlic just because they caramelize and release delicious sugars that I enjoy. The powders won't caramelize so they're just kind of like a nice backup to have in the cabinet, but you don't really need to use them that often in my opinion.","human_ref_B":"I\u2019ve got a specific one. Make mashed potatoes and add roasted garlic but also garlic powder. The result is better than either alone.","labels":0,"seconds_difference":4.0,"score_ratio":1.2727272727} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzf9v8","c_root_id_B":"hlze1mo","created_at_utc_A":1637807009,"created_at_utc_B":1637806452,"score_A":14,"score_B":5,"human_ref_A":"I\u2019ve got a specific one. Make mashed potatoes and add roasted garlic but also garlic powder. The result is better than either alone.","human_ref_B":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","labels":1,"seconds_difference":557.0,"score_ratio":2.8} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze9qg","c_root_id_B":"hlzm0bt","created_at_utc_A":1637806555,"created_at_utc_B":1637810091,"score_A":11,"score_B":13,"human_ref_A":"A bit more of an edge case, but sous vide often uses garlic powder over fresh. Fresh garlic at typical sous vide temperatures never fully cooks and can turn the end product really bitter and pungent.","human_ref_B":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","labels":0,"seconds_difference":3536.0,"score_ratio":1.1818181818} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzf9jv","c_root_id_B":"hlzm0bt","created_at_utc_A":1637807005,"created_at_utc_B":1637810091,"score_A":11,"score_B":13,"human_ref_A":"So sometimes you want the onion or garlic flavor to be perfectly distributed and other times you want to get a bite of onion or a little chunk of garlic in your bite. So, if you want everything to be perfectly even you can use a powder. It's also just a good backup in case for whatever reason you run out of onion or garlic and you're already cooking. It's good for rubbing on meat or for sauces or soups. However, I do primarily prefer using real onion and garlic just because they caramelize and release delicious sugars that I enjoy. The powders won't caramelize so they're just kind of like a nice backup to have in the cabinet, but you don't really need to use them that often in my opinion.","human_ref_B":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","labels":0,"seconds_difference":3086.0,"score_ratio":1.1818181818} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzm0bt","c_root_id_B":"hlzie6w","created_at_utc_A":1637810091,"created_at_utc_B":1637808412,"score_A":13,"score_B":7,"human_ref_A":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","human_ref_B":"I use both all the time. Just different stages of cooking. I always sweat\/sautee my onions and garlic when my meat is mostly cooked through but will powder the meat with them when the meat is cooking for a stew or chili. It really depends on the recipe though if a recipe calls for fresh garlic and I don't have garlic (which would be a crisis) I will use powder in some cases though rare. Like you cannot make a pasta dish like Aglio e Olio... it's not going to work. If it's a throw-together casserole? I'm going to be very generous with the powders. So my short answer, in how I cook is no, not interchangeable but powders in some dishes can be used like in chili and soups when put into the right step and layering of flavors. Onion, shallots, celery, garlic, and carrots are actually some of my fresh produce staples since they are so often used in many dishes from many cuisines. I do freeze anything I don't use for stocks except garlic. Garlic cloves for me do not freeze well as it changes the flavor and texture too much.","labels":1,"seconds_difference":1679.0,"score_ratio":1.8571428571} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze1mo","c_root_id_B":"hlzm0bt","created_at_utc_A":1637806452,"created_at_utc_B":1637810091,"score_A":5,"score_B":13,"human_ref_A":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","human_ref_B":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","labels":0,"seconds_difference":3639.0,"score_ratio":2.6} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzfsf5","c_root_id_B":"hlzm0bt","created_at_utc_A":1637807242,"created_at_utc_B":1637810091,"score_A":5,"score_B":13,"human_ref_A":"Dry brine, sous vide cooking","human_ref_B":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","labels":0,"seconds_difference":2849.0,"score_ratio":2.6} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzm0bt","c_root_id_B":"hlzgj2b","created_at_utc_A":1637810091,"created_at_utc_B":1637807575,"score_A":13,"score_B":5,"human_ref_A":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","human_ref_B":"Never. And when it says 1 clove of garlic, throw caution to the wind and use 5. You won't be disappointed","labels":1,"seconds_difference":2516.0,"score_ratio":2.6} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzjkoj","c_root_id_B":"hlzm0bt","created_at_utc_A":1637808947,"created_at_utc_B":1637810091,"score_A":4,"score_B":13,"human_ref_A":"When baking or broiling (for example chicken), the real garlic bits will get charred and leave a bitter smell and an odd look. The powder will not do this and you\u2019re not skimping on flavour. Definitely use whole garlic inside the cavity and\/or under the skin though, cuz that flavour is to die for!","human_ref_B":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","labels":0,"seconds_difference":1144.0,"score_ratio":3.25} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzjvhf","c_root_id_B":"hlzm0bt","created_at_utc_A":1637809085,"created_at_utc_B":1637810091,"score_A":3,"score_B":13,"human_ref_A":"I don't seem them as equal or interchangeable ingredients at all. My specialty is Cajun\/Creole\/Southern cooking and almost all of my dishes use fresh Onion and Garlic. I also make my own spice blends and Onion powder and Garlic powder are a major ingredient in my spice blends. In my opinion, they add two completely different flavor profiles between raw and powdered.","human_ref_B":"I use both onion powder and garlic powder in a veg dip I make frequently because I don't want chunks of raw onion and garlic in the dip.","labels":0,"seconds_difference":1006.0,"score_ratio":4.3333333333} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze9qg","c_root_id_B":"hlze1mo","created_at_utc_A":1637806555,"created_at_utc_B":1637806452,"score_A":11,"score_B":5,"human_ref_A":"A bit more of an edge case, but sous vide often uses garlic powder over fresh. Fresh garlic at typical sous vide temperatures never fully cooks and can turn the end product really bitter and pungent.","human_ref_B":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","labels":1,"seconds_difference":103.0,"score_ratio":2.2} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzf9jv","c_root_id_B":"hlze1mo","created_at_utc_A":1637807005,"created_at_utc_B":1637806452,"score_A":11,"score_B":5,"human_ref_A":"So sometimes you want the onion or garlic flavor to be perfectly distributed and other times you want to get a bite of onion or a little chunk of garlic in your bite. So, if you want everything to be perfectly even you can use a powder. It's also just a good backup in case for whatever reason you run out of onion or garlic and you're already cooking. It's good for rubbing on meat or for sauces or soups. However, I do primarily prefer using real onion and garlic just because they caramelize and release delicious sugars that I enjoy. The powders won't caramelize so they're just kind of like a nice backup to have in the cabinet, but you don't really need to use them that often in my opinion.","human_ref_B":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","labels":1,"seconds_difference":553.0,"score_ratio":2.2} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzie6w","c_root_id_B":"hlze1mo","created_at_utc_A":1637808412,"created_at_utc_B":1637806452,"score_A":7,"score_B":5,"human_ref_A":"I use both all the time. Just different stages of cooking. I always sweat\/sautee my onions and garlic when my meat is mostly cooked through but will powder the meat with them when the meat is cooking for a stew or chili. It really depends on the recipe though if a recipe calls for fresh garlic and I don't have garlic (which would be a crisis) I will use powder in some cases though rare. Like you cannot make a pasta dish like Aglio e Olio... it's not going to work. If it's a throw-together casserole? I'm going to be very generous with the powders. So my short answer, in how I cook is no, not interchangeable but powders in some dishes can be used like in chili and soups when put into the right step and layering of flavors. Onion, shallots, celery, garlic, and carrots are actually some of my fresh produce staples since they are so often used in many dishes from many cuisines. I do freeze anything I don't use for stocks except garlic. Garlic cloves for me do not freeze well as it changes the flavor and texture too much.","human_ref_B":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","labels":1,"seconds_difference":1960.0,"score_ratio":1.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzfsf5","c_root_id_B":"hlzie6w","created_at_utc_A":1637807242,"created_at_utc_B":1637808412,"score_A":5,"score_B":7,"human_ref_A":"Dry brine, sous vide cooking","human_ref_B":"I use both all the time. Just different stages of cooking. I always sweat\/sautee my onions and garlic when my meat is mostly cooked through but will powder the meat with them when the meat is cooking for a stew or chili. It really depends on the recipe though if a recipe calls for fresh garlic and I don't have garlic (which would be a crisis) I will use powder in some cases though rare. Like you cannot make a pasta dish like Aglio e Olio... it's not going to work. If it's a throw-together casserole? I'm going to be very generous with the powders. So my short answer, in how I cook is no, not interchangeable but powders in some dishes can be used like in chili and soups when put into the right step and layering of flavors. Onion, shallots, celery, garlic, and carrots are actually some of my fresh produce staples since they are so often used in many dishes from many cuisines. I do freeze anything I don't use for stocks except garlic. Garlic cloves for me do not freeze well as it changes the flavor and texture too much.","labels":0,"seconds_difference":1170.0,"score_ratio":1.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzgj2b","c_root_id_B":"hlzie6w","created_at_utc_A":1637807575,"created_at_utc_B":1637808412,"score_A":5,"score_B":7,"human_ref_A":"Never. And when it says 1 clove of garlic, throw caution to the wind and use 5. You won't be disappointed","human_ref_B":"I use both all the time. Just different stages of cooking. I always sweat\/sautee my onions and garlic when my meat is mostly cooked through but will powder the meat with them when the meat is cooking for a stew or chili. It really depends on the recipe though if a recipe calls for fresh garlic and I don't have garlic (which would be a crisis) I will use powder in some cases though rare. Like you cannot make a pasta dish like Aglio e Olio... it's not going to work. If it's a throw-together casserole? I'm going to be very generous with the powders. So my short answer, in how I cook is no, not interchangeable but powders in some dishes can be used like in chili and soups when put into the right step and layering of flavors. Onion, shallots, celery, garlic, and carrots are actually some of my fresh produce staples since they are so often used in many dishes from many cuisines. I do freeze anything I don't use for stocks except garlic. Garlic cloves for me do not freeze well as it changes the flavor and texture too much.","labels":0,"seconds_difference":837.0,"score_ratio":1.4} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlze1mo","c_root_id_B":"hlzvasp","created_at_utc_A":1637806452,"created_at_utc_B":1637814736,"score_A":5,"score_B":6,"human_ref_A":"I just want to add that I don\u2019t even really think they taste the same. Onion powder tastes recognizably like onions but not really like your average saut\u00e9ed yellow onion.","human_ref_B":"I use garlic and onion powder for rubs and when I want a sauce to be completely smooth. To me they taste pretty much the same, but yeah, the fresh stuff is always preferred.","labels":0,"seconds_difference":8284.0,"score_ratio":1.2} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzfsf5","c_root_id_B":"hlzvasp","created_at_utc_A":1637807242,"created_at_utc_B":1637814736,"score_A":5,"score_B":6,"human_ref_A":"Dry brine, sous vide cooking","human_ref_B":"I use garlic and onion powder for rubs and when I want a sauce to be completely smooth. To me they taste pretty much the same, but yeah, the fresh stuff is always preferred.","labels":0,"seconds_difference":7494.0,"score_ratio":1.2} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzvasp","c_root_id_B":"hlzgj2b","created_at_utc_A":1637814736,"created_at_utc_B":1637807575,"score_A":6,"score_B":5,"human_ref_A":"I use garlic and onion powder for rubs and when I want a sauce to be completely smooth. To me they taste pretty much the same, but yeah, the fresh stuff is always preferred.","human_ref_B":"Never. And when it says 1 clove of garlic, throw caution to the wind and use 5. You won't be disappointed","labels":1,"seconds_difference":7161.0,"score_ratio":1.2} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlztr26","c_root_id_B":"hlzvasp","created_at_utc_A":1637813924,"created_at_utc_B":1637814736,"score_A":5,"score_B":6,"human_ref_A":"Reactive sulfur compounds like allicin, which give garlic its primary flavor potency, the overwhelming spicy bite, decay quickly even just sitting in a fridge or jar, and in a powdered dehydrated ingredient form they're basically nonexistent. This gives an opportunity for other more subtle flavor compounds in garlic to come out. When using raw garlic, high heat cooking (and to a lesser extent simmering) also destroys most of the allicin. https:\/\/www.judiklee.com\/2019\/03\/27\/garlic-powder-vs-fresh-garlic\/ https:\/\/www.youtube.com\/watch?v=CIFXhnSXPYw So I'd say definitely use fresh garlic if you want the almost 'hot' spicy garlic flavor, and the less cooking & lower heat it goes through the better. Conversely, if you **don't** want to cook something and you want much milder, sweeter flavor notes, as in a garlic sour cream dip, use powdered, the raw stuff would ruin it by overpowering everything else.","human_ref_B":"I use garlic and onion powder for rubs and when I want a sauce to be completely smooth. To me they taste pretty much the same, but yeah, the fresh stuff is always preferred.","labels":0,"seconds_difference":812.0,"score_ratio":1.2} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlztr26","c_root_id_B":"hlzjkoj","created_at_utc_A":1637813924,"created_at_utc_B":1637808947,"score_A":5,"score_B":4,"human_ref_A":"Reactive sulfur compounds like allicin, which give garlic its primary flavor potency, the overwhelming spicy bite, decay quickly even just sitting in a fridge or jar, and in a powdered dehydrated ingredient form they're basically nonexistent. This gives an opportunity for other more subtle flavor compounds in garlic to come out. When using raw garlic, high heat cooking (and to a lesser extent simmering) also destroys most of the allicin. https:\/\/www.judiklee.com\/2019\/03\/27\/garlic-powder-vs-fresh-garlic\/ https:\/\/www.youtube.com\/watch?v=CIFXhnSXPYw So I'd say definitely use fresh garlic if you want the almost 'hot' spicy garlic flavor, and the less cooking & lower heat it goes through the better. Conversely, if you **don't** want to cook something and you want much milder, sweeter flavor notes, as in a garlic sour cream dip, use powdered, the raw stuff would ruin it by overpowering everything else.","human_ref_B":"When baking or broiling (for example chicken), the real garlic bits will get charred and leave a bitter smell and an odd look. The powder will not do this and you\u2019re not skimping on flavour. Definitely use whole garlic inside the cavity and\/or under the skin though, cuz that flavour is to die for!","labels":1,"seconds_difference":4977.0,"score_ratio":1.25} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzjvhf","c_root_id_B":"hlztr26","created_at_utc_A":1637809085,"created_at_utc_B":1637813924,"score_A":3,"score_B":5,"human_ref_A":"I don't seem them as equal or interchangeable ingredients at all. My specialty is Cajun\/Creole\/Southern cooking and almost all of my dishes use fresh Onion and Garlic. I also make my own spice blends and Onion powder and Garlic powder are a major ingredient in my spice blends. In my opinion, they add two completely different flavor profiles between raw and powdered.","human_ref_B":"Reactive sulfur compounds like allicin, which give garlic its primary flavor potency, the overwhelming spicy bite, decay quickly even just sitting in a fridge or jar, and in a powdered dehydrated ingredient form they're basically nonexistent. This gives an opportunity for other more subtle flavor compounds in garlic to come out. When using raw garlic, high heat cooking (and to a lesser extent simmering) also destroys most of the allicin. https:\/\/www.judiklee.com\/2019\/03\/27\/garlic-powder-vs-fresh-garlic\/ https:\/\/www.youtube.com\/watch?v=CIFXhnSXPYw So I'd say definitely use fresh garlic if you want the almost 'hot' spicy garlic flavor, and the less cooking & lower heat it goes through the better. Conversely, if you **don't** want to cook something and you want much milder, sweeter flavor notes, as in a garlic sour cream dip, use powdered, the raw stuff would ruin it by overpowering everything else.","labels":0,"seconds_difference":4839.0,"score_ratio":1.6666666667} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzjkoj","c_root_id_B":"hlzvasp","created_at_utc_A":1637808947,"created_at_utc_B":1637814736,"score_A":4,"score_B":6,"human_ref_A":"When baking or broiling (for example chicken), the real garlic bits will get charred and leave a bitter smell and an odd look. The powder will not do this and you\u2019re not skimping on flavour. Definitely use whole garlic inside the cavity and\/or under the skin though, cuz that flavour is to die for!","human_ref_B":"I use garlic and onion powder for rubs and when I want a sauce to be completely smooth. To me they taste pretty much the same, but yeah, the fresh stuff is always preferred.","labels":0,"seconds_difference":5789.0,"score_ratio":1.5} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzjvhf","c_root_id_B":"hlzvasp","created_at_utc_A":1637809085,"created_at_utc_B":1637814736,"score_A":3,"score_B":6,"human_ref_A":"I don't seem them as equal or interchangeable ingredients at all. My specialty is Cajun\/Creole\/Southern cooking and almost all of my dishes use fresh Onion and Garlic. I also make my own spice blends and Onion powder and Garlic powder are a major ingredient in my spice blends. In my opinion, they add two completely different flavor profiles between raw and powdered.","human_ref_B":"I use garlic and onion powder for rubs and when I want a sauce to be completely smooth. To me they taste pretty much the same, but yeah, the fresh stuff is always preferred.","labels":0,"seconds_difference":5651.0,"score_ratio":2.0} +{"post_id":"r1hp40","domain":"askculinary_validation","upvote_ratio":0.96,"history":"When would I use powders like onion and garlic instead of the real thing? Are they interchangeable or is powder superior to the real thing in specific cases?","c_root_id_A":"hlzjvhf","c_root_id_B":"hm0bst4","created_at_utc_A":1637809085,"created_at_utc_B":1637824424,"score_A":3,"score_B":4,"human_ref_A":"I don't seem them as equal or interchangeable ingredients at all. My specialty is Cajun\/Creole\/Southern cooking and almost all of my dishes use fresh Onion and Garlic. I also make my own spice blends and Onion powder and Garlic powder are a major ingredient in my spice blends. In my opinion, they add two completely different flavor profiles between raw and powdered.","human_ref_B":"So, for me, the powders are best for a handful of things. * Stuff that is not getting cooked. There is a huge difference between cooked and raw garlic flavor and I find garlic powder to be closer to the cooked flavor. I like it sour cream dips, pasta\/tuna\/potato salad. * In stuff that is supposed to be creamy. Namely creamy soups and mashed potatoes. * In rubs and marinades. These are situations where sitting next to the onion really isn't going impart much flavor. I like to think that as the meat absorbs salt, some of the onion and garlic flavors get carried along as well. Either way, it is important that the powder has time to hydrate and really awaken the flavors locked inside.","labels":0,"seconds_difference":15339.0,"score_ratio":1.3333333333} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2a4gaq","c_root_id_B":"h2abxl0","created_at_utc_A":1624068976,"created_at_utc_B":1624073068,"score_A":275,"score_B":310,"human_ref_A":"At work we use whole plum tomatoes from the can, 16 cases at a time. My best explanation for it is that we are better able to control the texture of the final marinara we're making. Once the kettle comes up to a simmer and we have it seasoned etc it only cooks for about 2 hours and the whole tomatoes break down to the consistency we like.","human_ref_B":"The whole tomatoes tend to be higher quality fruit, since they have to actually BE whole once they\u2019ve been canned. The crushed are more likely to contain the bottom of the barrel bits. Tomatoes that were crushed during the process, etc. you\u2019re really just guaranteeing yourself a slightly nicer produce when using the wholes.","labels":0,"seconds_difference":4092.0,"score_ratio":1.1272727273} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aaup4","c_root_id_B":"h2abxl0","created_at_utc_A":1624072492,"created_at_utc_B":1624073068,"score_A":56,"score_B":310,"human_ref_A":"Whole peeled tomatoes tend to have fewer preservatives, more flavor, and give you better control over what you're making. Cut into the tinny flavor by zesting some orange peel into your sauce. Crushed may be canned riper, but I doubt that means they are PICKED riper ... Just sit longer in a hopper or truck waiting to get processed","human_ref_B":"The whole tomatoes tend to be higher quality fruit, since they have to actually BE whole once they\u2019ve been canned. The crushed are more likely to contain the bottom of the barrel bits. Tomatoes that were crushed during the process, etc. you\u2019re really just guaranteeing yourself a slightly nicer produce when using the wholes.","labels":0,"seconds_difference":576.0,"score_ratio":5.5357142857} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2abxl0","c_root_id_B":"h2aaa0k","created_at_utc_A":1624073068,"created_at_utc_B":1624072167,"score_A":310,"score_B":54,"human_ref_A":"The whole tomatoes tend to be higher quality fruit, since they have to actually BE whole once they\u2019ve been canned. The crushed are more likely to contain the bottom of the barrel bits. Tomatoes that were crushed during the process, etc. you\u2019re really just guaranteeing yourself a slightly nicer produce when using the wholes.","human_ref_B":"Crushed tomatoes taste ketchupy or tinny. Diced have stuff added so they maintain their shape. Whole peeled is the way to go... Chop em up, drain em, do whatever you want to them","labels":1,"seconds_difference":901.0,"score_ratio":5.7407407407} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aaup4","c_root_id_B":"h2anpb2","created_at_utc_A":1624072492,"created_at_utc_B":1624080434,"score_A":56,"score_B":115,"human_ref_A":"Whole peeled tomatoes tend to have fewer preservatives, more flavor, and give you better control over what you're making. Cut into the tinny flavor by zesting some orange peel into your sauce. Crushed may be canned riper, but I doubt that means they are PICKED riper ... Just sit longer in a hopper or truck waiting to get processed","human_ref_B":"Just read Kenji. Or try both and make your own decision. There's a bunch of junk science in the comments https:\/\/www.seriouseats.com\/canned-tomato-types-and-use-what-kind-to-buy","labels":0,"seconds_difference":7942.0,"score_ratio":2.0535714286} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aaa0k","c_root_id_B":"h2anpb2","created_at_utc_A":1624072167,"created_at_utc_B":1624080434,"score_A":54,"score_B":115,"human_ref_A":"Crushed tomatoes taste ketchupy or tinny. Diced have stuff added so they maintain their shape. Whole peeled is the way to go... Chop em up, drain em, do whatever you want to them","human_ref_B":"Just read Kenji. Or try both and make your own decision. There's a bunch of junk science in the comments https:\/\/www.seriouseats.com\/canned-tomato-types-and-use-what-kind-to-buy","labels":0,"seconds_difference":8267.0,"score_ratio":2.1296296296} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aaup4","c_root_id_B":"h2aaa0k","created_at_utc_A":1624072492,"created_at_utc_B":1624072167,"score_A":56,"score_B":54,"human_ref_A":"Whole peeled tomatoes tend to have fewer preservatives, more flavor, and give you better control over what you're making. Cut into the tinny flavor by zesting some orange peel into your sauce. Crushed may be canned riper, but I doubt that means they are PICKED riper ... Just sit longer in a hopper or truck waiting to get processed","human_ref_B":"Crushed tomatoes taste ketchupy or tinny. Diced have stuff added so they maintain their shape. Whole peeled is the way to go... Chop em up, drain em, do whatever you want to them","labels":1,"seconds_difference":325.0,"score_ratio":1.037037037} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2asye6","c_root_id_B":"h2b65h1","created_at_utc_A":1624084663,"created_at_utc_B":1624097372,"score_A":10,"score_B":25,"human_ref_A":"Additionally, the seeds impart a slight bitterness when crushed on an industrial scale (as for pre crushed tomatoes) which is much less likely to happen if you are crushing yourself (unless you are whizzing them up!)","human_ref_B":"I have a slightly different but possibly related question: do you remove the stem ends from your whole tomatoes? I find it odd and kind of unsettling to see them and always cut them off. Great discussion. Making my own marinara with whole tomatoes changed my life. (Which says more about my life than it does about marinara.)","labels":0,"seconds_difference":12709.0,"score_ratio":2.5} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2b65h1","c_root_id_B":"h2atltt","created_at_utc_A":1624097372,"created_at_utc_B":1624085237,"score_A":25,"score_B":9,"human_ref_A":"I have a slightly different but possibly related question: do you remove the stem ends from your whole tomatoes? I find it odd and kind of unsettling to see them and always cut them off. Great discussion. Making my own marinara with whole tomatoes changed my life. (Which says more about my life than it does about marinara.)","human_ref_B":"Well, I for one have learned a lot in here.","labels":1,"seconds_difference":12135.0,"score_ratio":2.7777777778} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2apsm9","c_root_id_B":"h2b65h1","created_at_utc_A":1624082042,"created_at_utc_B":1624097372,"score_A":5,"score_B":25,"human_ref_A":"I hear you. I\u2019ve had some crushed tomatoes that were fantastic and some brands of whole peeled have had pretty tough (under ripe) stem ends. I wish I could remember which brands were better. It\u2019s freaking tomato roulette every time I open a can. I think I\u2019ve had good luck with Mutti.","human_ref_B":"I have a slightly different but possibly related question: do you remove the stem ends from your whole tomatoes? I find it odd and kind of unsettling to see them and always cut them off. Great discussion. Making my own marinara with whole tomatoes changed my life. (Which says more about my life than it does about marinara.)","labels":0,"seconds_difference":15330.0,"score_ratio":5.0} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aog7f","c_root_id_B":"h2b65h1","created_at_utc_A":1624080992,"created_at_utc_B":1624097372,"score_A":4,"score_B":25,"human_ref_A":"additionally, what level of crushed can vary by brand, like diced. can be bigger or smaller. if you do it yourself you get the level you need.","human_ref_B":"I have a slightly different but possibly related question: do you remove the stem ends from your whole tomatoes? I find it odd and kind of unsettling to see them and always cut them off. Great discussion. Making my own marinara with whole tomatoes changed my life. (Which says more about my life than it does about marinara.)","labels":0,"seconds_difference":16380.0,"score_ratio":6.25} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2ap0xr","c_root_id_B":"h2b65h1","created_at_utc_A":1624081440,"created_at_utc_B":1624097372,"score_A":3,"score_B":25,"human_ref_A":"I never put thought into canned tomatoes at all. I rarely use them still this is so interesting. It\u2019s like tuna! There is method to the madness. Thank you for asking that question!!","human_ref_B":"I have a slightly different but possibly related question: do you remove the stem ends from your whole tomatoes? I find it odd and kind of unsettling to see them and always cut them off. Great discussion. Making my own marinara with whole tomatoes changed my life. (Which says more about my life than it does about marinara.)","labels":0,"seconds_difference":15932.0,"score_ratio":8.3333333333} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2apsm9","c_root_id_B":"h2asye6","created_at_utc_A":1624082042,"created_at_utc_B":1624084663,"score_A":5,"score_B":10,"human_ref_A":"I hear you. I\u2019ve had some crushed tomatoes that were fantastic and some brands of whole peeled have had pretty tough (under ripe) stem ends. I wish I could remember which brands were better. It\u2019s freaking tomato roulette every time I open a can. I think I\u2019ve had good luck with Mutti.","human_ref_B":"Additionally, the seeds impart a slight bitterness when crushed on an industrial scale (as for pre crushed tomatoes) which is much less likely to happen if you are crushing yourself (unless you are whizzing them up!)","labels":0,"seconds_difference":2621.0,"score_ratio":2.0} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aog7f","c_root_id_B":"h2asye6","created_at_utc_A":1624080992,"created_at_utc_B":1624084663,"score_A":4,"score_B":10,"human_ref_A":"additionally, what level of crushed can vary by brand, like diced. can be bigger or smaller. if you do it yourself you get the level you need.","human_ref_B":"Additionally, the seeds impart a slight bitterness when crushed on an industrial scale (as for pre crushed tomatoes) which is much less likely to happen if you are crushing yourself (unless you are whizzing them up!)","labels":0,"seconds_difference":3671.0,"score_ratio":2.5} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2asye6","c_root_id_B":"h2ap0xr","created_at_utc_A":1624084663,"created_at_utc_B":1624081440,"score_A":10,"score_B":3,"human_ref_A":"Additionally, the seeds impart a slight bitterness when crushed on an industrial scale (as for pre crushed tomatoes) which is much less likely to happen if you are crushing yourself (unless you are whizzing them up!)","human_ref_B":"I never put thought into canned tomatoes at all. I rarely use them still this is so interesting. It\u2019s like tuna! There is method to the madness. Thank you for asking that question!!","labels":1,"seconds_difference":3223.0,"score_ratio":3.3333333333} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2apsm9","c_root_id_B":"h2atltt","created_at_utc_A":1624082042,"created_at_utc_B":1624085237,"score_A":5,"score_B":9,"human_ref_A":"I hear you. I\u2019ve had some crushed tomatoes that were fantastic and some brands of whole peeled have had pretty tough (under ripe) stem ends. I wish I could remember which brands were better. It\u2019s freaking tomato roulette every time I open a can. I think I\u2019ve had good luck with Mutti.","human_ref_B":"Well, I for one have learned a lot in here.","labels":0,"seconds_difference":3195.0,"score_ratio":1.8} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aog7f","c_root_id_B":"h2atltt","created_at_utc_A":1624080992,"created_at_utc_B":1624085237,"score_A":4,"score_B":9,"human_ref_A":"additionally, what level of crushed can vary by brand, like diced. can be bigger or smaller. if you do it yourself you get the level you need.","human_ref_B":"Well, I for one have learned a lot in here.","labels":0,"seconds_difference":4245.0,"score_ratio":2.25} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2ap0xr","c_root_id_B":"h2atltt","created_at_utc_A":1624081440,"created_at_utc_B":1624085237,"score_A":3,"score_B":9,"human_ref_A":"I never put thought into canned tomatoes at all. I rarely use them still this is so interesting. It\u2019s like tuna! There is method to the madness. Thank you for asking that question!!","human_ref_B":"Well, I for one have learned a lot in here.","labels":0,"seconds_difference":3797.0,"score_ratio":3.0} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2c8etl","c_root_id_B":"h2apsm9","created_at_utc_A":1624121659,"created_at_utc_B":1624082042,"score_A":8,"score_B":5,"human_ref_A":"Both are wrong. If you have any working taste buds, the only way to go is to plant your own tomatoes, pick them at midnight on a full moon, peel them and hand crush them by hand.","human_ref_B":"I hear you. I\u2019ve had some crushed tomatoes that were fantastic and some brands of whole peeled have had pretty tough (under ripe) stem ends. I wish I could remember which brands were better. It\u2019s freaking tomato roulette every time I open a can. I think I\u2019ve had good luck with Mutti.","labels":1,"seconds_difference":39617.0,"score_ratio":1.6} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aog7f","c_root_id_B":"h2c8etl","created_at_utc_A":1624080992,"created_at_utc_B":1624121659,"score_A":4,"score_B":8,"human_ref_A":"additionally, what level of crushed can vary by brand, like diced. can be bigger or smaller. if you do it yourself you get the level you need.","human_ref_B":"Both are wrong. If you have any working taste buds, the only way to go is to plant your own tomatoes, pick them at midnight on a full moon, peel them and hand crush them by hand.","labels":0,"seconds_difference":40667.0,"score_ratio":2.0} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2c8etl","c_root_id_B":"h2ap0xr","created_at_utc_A":1624121659,"created_at_utc_B":1624081440,"score_A":8,"score_B":3,"human_ref_A":"Both are wrong. If you have any working taste buds, the only way to go is to plant your own tomatoes, pick them at midnight on a full moon, peel them and hand crush them by hand.","human_ref_B":"I never put thought into canned tomatoes at all. I rarely use them still this is so interesting. It\u2019s like tuna! There is method to the madness. Thank you for asking that question!!","labels":1,"seconds_difference":40219.0,"score_ratio":2.6666666667} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2aog7f","c_root_id_B":"h2apsm9","created_at_utc_A":1624080992,"created_at_utc_B":1624082042,"score_A":4,"score_B":5,"human_ref_A":"additionally, what level of crushed can vary by brand, like diced. can be bigger or smaller. if you do it yourself you get the level you need.","human_ref_B":"I hear you. I\u2019ve had some crushed tomatoes that were fantastic and some brands of whole peeled have had pretty tough (under ripe) stem ends. I wish I could remember which brands were better. It\u2019s freaking tomato roulette every time I open a can. I think I\u2019ve had good luck with Mutti.","labels":0,"seconds_difference":1050.0,"score_ratio":1.25} +{"post_id":"o35kb3","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Many recipes recommend hand crushed canned tomatoes, but I've also heard that pre crushed canned tomatoes are actually picked riper because they don't need to maintain their shape at all. If this is true, why do most recipes avoid them? Is it a preference for the texture of hand crushed tomatoes?","c_root_id_A":"h2ap0xr","c_root_id_B":"h2apsm9","created_at_utc_A":1624081440,"created_at_utc_B":1624082042,"score_A":3,"score_B":5,"human_ref_A":"I never put thought into canned tomatoes at all. I rarely use them still this is so interesting. It\u2019s like tuna! There is method to the madness. Thank you for asking that question!!","human_ref_B":"I hear you. I\u2019ve had some crushed tomatoes that were fantastic and some brands of whole peeled have had pretty tough (under ripe) stem ends. I wish I could remember which brands were better. It\u2019s freaking tomato roulette every time I open a can. I think I\u2019ve had good luck with Mutti.","labels":0,"seconds_difference":602.0,"score_ratio":1.6666666667} +{"post_id":"rtqmkx","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why is butter deemed healthier than margarine even though it contains a lot of saturated fats? For some reason, I\u2019ve always thought that butter contained unsaturated fats and margarine contained saturated and trans fats, and I thought that\u2019s why people said butter was better. But when I search on google, most of the sources say that it\u2019s the other way around. So why is butter perceived to be better than margarine? Is it just because it tastes better or what?","c_root_id_A":"hquatwb","c_root_id_B":"hqudh6n","created_at_utc_A":1641066463,"created_at_utc_B":1641067545,"score_A":70,"score_B":700,"human_ref_A":"Margarines were re-engineered in the last few decades. Almost all now are made from vegetable oils with high levels of unsaturated (\u201cgood\u201d) fats, poly and mono. Prior to that they had a lot of trans fats which are now thought to be bad, and a lot of saturated fat. Butter is largely saturated fat. So the fat content of margarine is arguably healthier. People\u2019s perception of \u201cnatural\u201d versus \u201cman made\u201d products and perhaps a lack of understanding of the content of margarine now likely drive the difference in perception of health, not the reality of the products.","human_ref_B":"It's a rebound from the great lipid scare of the 70s and 80s. I can do pages on this. But in short cardiac problems use to be linked to dietary intake of saturated fats and cholesterol. People moved to margarine which for manufacturing reasons contained a lot of trans fats. And it was cheaper, and the government was pushing it. I will try to avoid discussing how much politics played in all of this. In short, turns out ratios of short chain, medium chain and long chain triglycerides is more important. Butter ain't bad in that category.","labels":0,"seconds_difference":1082.0,"score_ratio":10.0} +{"post_id":"rtqmkx","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why is butter deemed healthier than margarine even though it contains a lot of saturated fats? For some reason, I\u2019ve always thought that butter contained unsaturated fats and margarine contained saturated and trans fats, and I thought that\u2019s why people said butter was better. But when I search on google, most of the sources say that it\u2019s the other way around. So why is butter perceived to be better than margarine? Is it just because it tastes better or what?","c_root_id_A":"hqua0b3","c_root_id_B":"hqudh6n","created_at_utc_A":1641066129,"created_at_utc_B":1641067545,"score_A":60,"score_B":700,"human_ref_A":"In my understanding, Butter is saturated and is a natural fat, vs. margarine which is an engineered product that contains trans-fats.","human_ref_B":"It's a rebound from the great lipid scare of the 70s and 80s. I can do pages on this. But in short cardiac problems use to be linked to dietary intake of saturated fats and cholesterol. People moved to margarine which for manufacturing reasons contained a lot of trans fats. And it was cheaper, and the government was pushing it. I will try to avoid discussing how much politics played in all of this. In short, turns out ratios of short chain, medium chain and long chain triglycerides is more important. Butter ain't bad in that category.","labels":0,"seconds_difference":1416.0,"score_ratio":11.6666666667} +{"post_id":"rtqmkx","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why is butter deemed healthier than margarine even though it contains a lot of saturated fats? For some reason, I\u2019ve always thought that butter contained unsaturated fats and margarine contained saturated and trans fats, and I thought that\u2019s why people said butter was better. But when I search on google, most of the sources say that it\u2019s the other way around. So why is butter perceived to be better than margarine? Is it just because it tastes better or what?","c_root_id_A":"hquatwb","c_root_id_B":"hqua0b3","created_at_utc_A":1641066463,"created_at_utc_B":1641066129,"score_A":70,"score_B":60,"human_ref_A":"Margarines were re-engineered in the last few decades. Almost all now are made from vegetable oils with high levels of unsaturated (\u201cgood\u201d) fats, poly and mono. Prior to that they had a lot of trans fats which are now thought to be bad, and a lot of saturated fat. Butter is largely saturated fat. So the fat content of margarine is arguably healthier. People\u2019s perception of \u201cnatural\u201d versus \u201cman made\u201d products and perhaps a lack of understanding of the content of margarine now likely drive the difference in perception of health, not the reality of the products.","human_ref_B":"In my understanding, Butter is saturated and is a natural fat, vs. margarine which is an engineered product that contains trans-fats.","labels":1,"seconds_difference":334.0,"score_ratio":1.1666666667} +{"post_id":"rtqmkx","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why is butter deemed healthier than margarine even though it contains a lot of saturated fats? For some reason, I\u2019ve always thought that butter contained unsaturated fats and margarine contained saturated and trans fats, and I thought that\u2019s why people said butter was better. But when I search on google, most of the sources say that it\u2019s the other way around. So why is butter perceived to be better than margarine? Is it just because it tastes better or what?","c_root_id_A":"hquj14r","c_root_id_B":"hqukwu9","created_at_utc_A":1641069836,"created_at_utc_B":1641070610,"score_A":9,"score_B":21,"human_ref_A":"it tastes better","human_ref_B":"The real issue is overconsumption of fatty and caloric foods. Unless you\u2019re dairy free, you might as well just enjoy the flavor of real butter.","labels":0,"seconds_difference":774.0,"score_ratio":2.3333333333} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9di6j","c_root_id_B":"fp9cl6m","created_at_utc_A":1588423153,"created_at_utc_B":1588422343,"score_A":415,"score_B":271,"human_ref_A":"Any watery fruits and vegetables don\u2019t freeze well, like cucumber, watermelon etc. Because of their high water content, freezing them changes their structure significantly and affects the taste\/texture when thawed. You\u2019re basically breaking apart the structure when you freeze them and then expect them to go back to the original structure when you thaw them out again. If you\u2019re using some things like frozen strawberries frozen, like in a smoothie, it should be fine.","human_ref_B":"Bread is great to freeze, that was a surprise to me. Just slice it first and toast whatever you need when you're ready. It gets yucky if it thaws and refreezes a bunch of times, don't keep it in the door.","labels":1,"seconds_difference":810.0,"score_ratio":1.5313653137} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9ladg","c_root_id_B":"fp9fqyk","created_at_utc_A":1588429027,"created_at_utc_B":1588424971,"score_A":120,"score_B":42,"human_ref_A":"NOT cream cheese. I did it once on accident and it totally destroyed it","human_ref_B":"Potatoes with a higher water content get very grainy when defrosted but they're still edible.","labels":1,"seconds_difference":4056.0,"score_ratio":2.8571428571} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9h5do","c_root_id_B":"fp9ladg","created_at_utc_A":1588426062,"created_at_utc_B":1588429027,"score_A":40,"score_B":120,"human_ref_A":"I freeze fresh chillies, peeled garlic cloves and peeled sliced ginger so I always have them around.","human_ref_B":"NOT cream cheese. I did it once on accident and it totally destroyed it","labels":0,"seconds_difference":2965.0,"score_ratio":3.0} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9k0x4","c_root_id_B":"fp9ladg","created_at_utc_A":1588428150,"created_at_utc_B":1588429027,"score_A":32,"score_B":120,"human_ref_A":"Potatoes suck when frozen. Anything with a lot of water is going to turn into an ice slushie. As water turns into ice, the shards rip up cell walls. So anything with a lot of water doesn't really freeze all that well. But depends on use, really. Strawberries will totally lose their texture but they'll be fine in a smoothie.","human_ref_B":"NOT cream cheese. I did it once on accident and it totally destroyed it","labels":0,"seconds_difference":877.0,"score_ratio":3.75} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9ladg","c_root_id_B":"fp9l2tc","created_at_utc_A":1588429027,"created_at_utc_B":1588428885,"score_A":120,"score_B":26,"human_ref_A":"NOT cream cheese. I did it once on accident and it totally destroyed it","human_ref_B":"Mmmmmm, frozen mango.","labels":1,"seconds_difference":142.0,"score_ratio":4.6153846154} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9klqs","c_root_id_B":"fp9ladg","created_at_utc_A":1588428555,"created_at_utc_B":1588429027,"score_A":24,"score_B":120,"human_ref_A":"I recently messed up a block of tofu by tossing it in the freezer fully wrapped still in the liquid. I was mostly just curious about how it hold up. It was edible, but the texture was all crummy.","human_ref_B":"NOT cream cheese. I did it once on accident and it totally destroyed it","labels":0,"seconds_difference":472.0,"score_ratio":5.0} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9l8z0","c_root_id_B":"fp9ladg","created_at_utc_A":1588429001,"created_at_utc_B":1588429027,"score_A":16,"score_B":120,"human_ref_A":"I guess cheese doesn't freeze too well. My friend bought a bunch of cheddar cheese and froze some of it. After defrosting the cheese became super crumbly.","human_ref_B":"NOT cream cheese. I did it once on accident and it totally destroyed it","labels":0,"seconds_difference":26.0,"score_ratio":7.5} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9jozz","c_root_id_B":"fp9ladg","created_at_utc_A":1588427916,"created_at_utc_B":1588429027,"score_A":16,"score_B":120,"human_ref_A":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","human_ref_B":"NOT cream cheese. I did it once on accident and it totally destroyed it","labels":0,"seconds_difference":1111.0,"score_ratio":7.5} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9lat5","c_root_id_B":"fp9na5g","created_at_utc_A":1588429035,"created_at_utc_B":1588430365,"score_A":57,"score_B":62,"human_ref_A":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","human_ref_B":"Do NOT freeze: lettuce (any variety), cream cheese, sour cream The cream cheese and sour cream get all grainy and watery and gross. You CAN still cook with the sour cream, but it doesn't lose the grainy feel. Lettuce just turns into slime.","labels":0,"seconds_difference":1330.0,"score_ratio":1.0877192982} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9fqyk","c_root_id_B":"fp9na5g","created_at_utc_A":1588424971,"created_at_utc_B":1588430365,"score_A":42,"score_B":62,"human_ref_A":"Potatoes with a higher water content get very grainy when defrosted but they're still edible.","human_ref_B":"Do NOT freeze: lettuce (any variety), cream cheese, sour cream The cream cheese and sour cream get all grainy and watery and gross. You CAN still cook with the sour cream, but it doesn't lose the grainy feel. Lettuce just turns into slime.","labels":0,"seconds_difference":5394.0,"score_ratio":1.4761904762} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9h5do","c_root_id_B":"fp9na5g","created_at_utc_A":1588426062,"created_at_utc_B":1588430365,"score_A":40,"score_B":62,"human_ref_A":"I freeze fresh chillies, peeled garlic cloves and peeled sliced ginger so I always have them around.","human_ref_B":"Do NOT freeze: lettuce (any variety), cream cheese, sour cream The cream cheese and sour cream get all grainy and watery and gross. You CAN still cook with the sour cream, but it doesn't lose the grainy feel. Lettuce just turns into slime.","labels":0,"seconds_difference":4303.0,"score_ratio":1.55} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9na5g","c_root_id_B":"fp9k0x4","created_at_utc_A":1588430365,"created_at_utc_B":1588428150,"score_A":62,"score_B":32,"human_ref_A":"Do NOT freeze: lettuce (any variety), cream cheese, sour cream The cream cheese and sour cream get all grainy and watery and gross. You CAN still cook with the sour cream, but it doesn't lose the grainy feel. Lettuce just turns into slime.","human_ref_B":"Potatoes suck when frozen. Anything with a lot of water is going to turn into an ice slushie. As water turns into ice, the shards rip up cell walls. So anything with a lot of water doesn't really freeze all that well. But depends on use, really. Strawberries will totally lose their texture but they'll be fine in a smoothie.","labels":1,"seconds_difference":2215.0,"score_ratio":1.9375} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9na5g","c_root_id_B":"fp9l2tc","created_at_utc_A":1588430365,"created_at_utc_B":1588428885,"score_A":62,"score_B":26,"human_ref_A":"Do NOT freeze: lettuce (any variety), cream cheese, sour cream The cream cheese and sour cream get all grainy and watery and gross. You CAN still cook with the sour cream, but it doesn't lose the grainy feel. Lettuce just turns into slime.","human_ref_B":"Mmmmmm, frozen mango.","labels":1,"seconds_difference":1480.0,"score_ratio":2.3846153846} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9klqs","c_root_id_B":"fp9na5g","created_at_utc_A":1588428555,"created_at_utc_B":1588430365,"score_A":24,"score_B":62,"human_ref_A":"I recently messed up a block of tofu by tossing it in the freezer fully wrapped still in the liquid. I was mostly just curious about how it hold up. It was edible, but the texture was all crummy.","human_ref_B":"Do NOT freeze: lettuce (any variety), cream cheese, sour cream The cream cheese and sour cream get all grainy and watery and gross. You CAN still cook with the sour cream, but it doesn't lose the grainy feel. Lettuce just turns into slime.","labels":0,"seconds_difference":1810.0,"score_ratio":2.5833333333} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9na5g","c_root_id_B":"fp9l8z0","created_at_utc_A":1588430365,"created_at_utc_B":1588429001,"score_A":62,"score_B":16,"human_ref_A":"Do NOT freeze: lettuce (any variety), cream cheese, sour cream The cream cheese and sour cream get all grainy and watery and gross. You CAN still cook with the sour cream, but it doesn't lose the grainy feel. Lettuce just turns into slime.","human_ref_B":"I guess cheese doesn't freeze too well. My friend bought a bunch of cheddar cheese and froze some of it. After defrosting the cheese became super crumbly.","labels":1,"seconds_difference":1364.0,"score_ratio":3.875} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9jozz","c_root_id_B":"fp9na5g","created_at_utc_A":1588427916,"created_at_utc_B":1588430365,"score_A":16,"score_B":62,"human_ref_A":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","human_ref_B":"Do NOT freeze: lettuce (any variety), cream cheese, sour cream The cream cheese and sour cream get all grainy and watery and gross. You CAN still cook with the sour cream, but it doesn't lose the grainy feel. Lettuce just turns into slime.","labels":0,"seconds_difference":2449.0,"score_ratio":3.875} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9lat5","c_root_id_B":"fp9qn9b","created_at_utc_A":1588429035,"created_at_utc_B":1588432499,"score_A":57,"score_B":59,"human_ref_A":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","human_ref_B":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","labels":0,"seconds_difference":3464.0,"score_ratio":1.0350877193} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qn9b","c_root_id_B":"fp9fqyk","created_at_utc_A":1588432499,"created_at_utc_B":1588424971,"score_A":59,"score_B":42,"human_ref_A":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","human_ref_B":"Potatoes with a higher water content get very grainy when defrosted but they're still edible.","labels":1,"seconds_difference":7528.0,"score_ratio":1.4047619048} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qn9b","c_root_id_B":"fp9h5do","created_at_utc_A":1588432499,"created_at_utc_B":1588426062,"score_A":59,"score_B":40,"human_ref_A":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","human_ref_B":"I freeze fresh chillies, peeled garlic cloves and peeled sliced ginger so I always have them around.","labels":1,"seconds_difference":6437.0,"score_ratio":1.475} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qn9b","c_root_id_B":"fp9k0x4","created_at_utc_A":1588432499,"created_at_utc_B":1588428150,"score_A":59,"score_B":32,"human_ref_A":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","human_ref_B":"Potatoes suck when frozen. Anything with a lot of water is going to turn into an ice slushie. As water turns into ice, the shards rip up cell walls. So anything with a lot of water doesn't really freeze all that well. But depends on use, really. Strawberries will totally lose their texture but they'll be fine in a smoothie.","labels":1,"seconds_difference":4349.0,"score_ratio":1.84375} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qn9b","c_root_id_B":"fp9l2tc","created_at_utc_A":1588432499,"created_at_utc_B":1588428885,"score_A":59,"score_B":26,"human_ref_A":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","human_ref_B":"Mmmmmm, frozen mango.","labels":1,"seconds_difference":3614.0,"score_ratio":2.2692307692} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qn9b","c_root_id_B":"fp9klqs","created_at_utc_A":1588432499,"created_at_utc_B":1588428555,"score_A":59,"score_B":24,"human_ref_A":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","human_ref_B":"I recently messed up a block of tofu by tossing it in the freezer fully wrapped still in the liquid. I was mostly just curious about how it hold up. It was edible, but the texture was all crummy.","labels":1,"seconds_difference":3944.0,"score_ratio":2.4583333333} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qn9b","c_root_id_B":"fp9l8z0","created_at_utc_A":1588432499,"created_at_utc_B":1588429001,"score_A":59,"score_B":16,"human_ref_A":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","human_ref_B":"I guess cheese doesn't freeze too well. My friend bought a bunch of cheddar cheese and froze some of it. After defrosting the cheese became super crumbly.","labels":1,"seconds_difference":3498.0,"score_ratio":3.6875} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qn9b","c_root_id_B":"fp9jozz","created_at_utc_A":1588432499,"created_at_utc_B":1588427916,"score_A":59,"score_B":16,"human_ref_A":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","human_ref_B":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","labels":1,"seconds_difference":4583.0,"score_ratio":3.6875} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qi2f","c_root_id_B":"fp9qn9b","created_at_utc_A":1588432409,"created_at_utc_B":1588432499,"score_A":15,"score_B":59,"human_ref_A":"No: Macaroni cheese - sauce splits, cooked beansprouts - they fall apart.","human_ref_B":"Alton Brown has some great Good Eats explanations on freezing and why it doesn't work for everything. I would recommend looking up his videos, but I can try to relay the knowledge. Not only does water expand when it freezes, ice has a crystaline structure. As such, ice likes to tear things apart as it freezes. You can find videos of steel-hulled ships getting crushed as the water around them froze. For things with high water content, like vegetables and fruits, this wreaks havoc. Imagine your watermelon is made up of water balloons held together with tape and cardboard. Watermelon has a lot of, well, water in it, so there's a lot of balloon and not a lot of cardboard. Freezing watermelon is like taking a knife to those balloons. While it's frozen the ice crystals provide structure, but as soon as it thaws all you have is a mushy pile of wet cardboard. Some things you don't unfreeze, like strawberries intended for a milkshake\/smoothie. In that case, the structural integrity doesn't matter. Things with less water content and more structure freeze well. Meat for example. Meat has lots of protein structures that withstand freezing. But it still has pockets of moisture that can crystalize. Think of it like water balloons in a popsicle stick frame. Popping the balloons will still cause some damage, but the sticks will retain their form much better than the cardboard. But popsicle sticks are not invincible, things like freezer burn can still destroy the structure. So, as a general rule of thumb things with low moisture and lots of structure freeze and thaw well, while things with high moisture and low structure do not.","labels":0,"seconds_difference":90.0,"score_ratio":3.9333333333} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9lat5","c_root_id_B":"fp9pcsl","created_at_utc_A":1588429035,"created_at_utc_B":1588431695,"score_A":57,"score_B":60,"human_ref_A":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","human_ref_B":"Eggs. There are ways to do it but all of them are terrible.","labels":0,"seconds_difference":2660.0,"score_ratio":1.0526315789} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9fqyk","c_root_id_B":"fp9lat5","created_at_utc_A":1588424971,"created_at_utc_B":1588429035,"score_A":42,"score_B":57,"human_ref_A":"Potatoes with a higher water content get very grainy when defrosted but they're still edible.","human_ref_B":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","labels":0,"seconds_difference":4064.0,"score_ratio":1.3571428571} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9h5do","c_root_id_B":"fp9lat5","created_at_utc_A":1588426062,"created_at_utc_B":1588429035,"score_A":40,"score_B":57,"human_ref_A":"I freeze fresh chillies, peeled garlic cloves and peeled sliced ginger so I always have them around.","human_ref_B":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","labels":0,"seconds_difference":2973.0,"score_ratio":1.425} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9lat5","c_root_id_B":"fp9k0x4","created_at_utc_A":1588429035,"created_at_utc_B":1588428150,"score_A":57,"score_B":32,"human_ref_A":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","human_ref_B":"Potatoes suck when frozen. Anything with a lot of water is going to turn into an ice slushie. As water turns into ice, the shards rip up cell walls. So anything with a lot of water doesn't really freeze all that well. But depends on use, really. Strawberries will totally lose their texture but they'll be fine in a smoothie.","labels":1,"seconds_difference":885.0,"score_ratio":1.78125} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9lat5","c_root_id_B":"fp9l2tc","created_at_utc_A":1588429035,"created_at_utc_B":1588428885,"score_A":57,"score_B":26,"human_ref_A":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","human_ref_B":"Mmmmmm, frozen mango.","labels":1,"seconds_difference":150.0,"score_ratio":2.1923076923} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9klqs","c_root_id_B":"fp9lat5","created_at_utc_A":1588428555,"created_at_utc_B":1588429035,"score_A":24,"score_B":57,"human_ref_A":"I recently messed up a block of tofu by tossing it in the freezer fully wrapped still in the liquid. I was mostly just curious about how it hold up. It was edible, but the texture was all crummy.","human_ref_B":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","labels":0,"seconds_difference":480.0,"score_ratio":2.375} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9lat5","c_root_id_B":"fp9l8z0","created_at_utc_A":1588429035,"created_at_utc_B":1588429001,"score_A":57,"score_B":16,"human_ref_A":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","human_ref_B":"I guess cheese doesn't freeze too well. My friend bought a bunch of cheddar cheese and froze some of it. After defrosting the cheese became super crumbly.","labels":1,"seconds_difference":34.0,"score_ratio":3.5625} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9lat5","c_root_id_B":"fp9jozz","created_at_utc_A":1588429035,"created_at_utc_B":1588427916,"score_A":57,"score_B":16,"human_ref_A":"Apparently you can freeze roux in an ice cube tray and just pop a cube when you need it Edit: for clarification, don\u2019t keep them in the tray, they\u2019ll get soggy. After they\u2019re frozen solid, transfer them into a freezer bag.","human_ref_B":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","labels":1,"seconds_difference":1119.0,"score_ratio":3.5625} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9fqyk","c_root_id_B":"fp9pcsl","created_at_utc_A":1588424971,"created_at_utc_B":1588431695,"score_A":42,"score_B":60,"human_ref_A":"Potatoes with a higher water content get very grainy when defrosted but they're still edible.","human_ref_B":"Eggs. There are ways to do it but all of them are terrible.","labels":0,"seconds_difference":6724.0,"score_ratio":1.4285714286} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9h5do","c_root_id_B":"fp9pcsl","created_at_utc_A":1588426062,"created_at_utc_B":1588431695,"score_A":40,"score_B":60,"human_ref_A":"I freeze fresh chillies, peeled garlic cloves and peeled sliced ginger so I always have them around.","human_ref_B":"Eggs. There are ways to do it but all of them are terrible.","labels":0,"seconds_difference":5633.0,"score_ratio":1.5} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9pcsl","c_root_id_B":"fp9k0x4","created_at_utc_A":1588431695,"created_at_utc_B":1588428150,"score_A":60,"score_B":32,"human_ref_A":"Eggs. There are ways to do it but all of them are terrible.","human_ref_B":"Potatoes suck when frozen. Anything with a lot of water is going to turn into an ice slushie. As water turns into ice, the shards rip up cell walls. So anything with a lot of water doesn't really freeze all that well. But depends on use, really. Strawberries will totally lose their texture but they'll be fine in a smoothie.","labels":1,"seconds_difference":3545.0,"score_ratio":1.875} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9pcsl","c_root_id_B":"fp9l2tc","created_at_utc_A":1588431695,"created_at_utc_B":1588428885,"score_A":60,"score_B":26,"human_ref_A":"Eggs. There are ways to do it but all of them are terrible.","human_ref_B":"Mmmmmm, frozen mango.","labels":1,"seconds_difference":2810.0,"score_ratio":2.3076923077} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9pcsl","c_root_id_B":"fp9klqs","created_at_utc_A":1588431695,"created_at_utc_B":1588428555,"score_A":60,"score_B":24,"human_ref_A":"Eggs. There are ways to do it but all of them are terrible.","human_ref_B":"I recently messed up a block of tofu by tossing it in the freezer fully wrapped still in the liquid. I was mostly just curious about how it hold up. It was edible, but the texture was all crummy.","labels":1,"seconds_difference":3140.0,"score_ratio":2.5} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9l8z0","c_root_id_B":"fp9pcsl","created_at_utc_A":1588429001,"created_at_utc_B":1588431695,"score_A":16,"score_B":60,"human_ref_A":"I guess cheese doesn't freeze too well. My friend bought a bunch of cheddar cheese and froze some of it. After defrosting the cheese became super crumbly.","human_ref_B":"Eggs. There are ways to do it but all of them are terrible.","labels":0,"seconds_difference":2694.0,"score_ratio":3.75} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9pcsl","c_root_id_B":"fp9jozz","created_at_utc_A":1588431695,"created_at_utc_B":1588427916,"score_A":60,"score_B":16,"human_ref_A":"Eggs. There are ways to do it but all of them are terrible.","human_ref_B":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","labels":1,"seconds_difference":3779.0,"score_ratio":3.75} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9k0x4","c_root_id_B":"fp9y3xa","created_at_utc_A":1588428150,"created_at_utc_B":1588436956,"score_A":32,"score_B":40,"human_ref_A":"Potatoes suck when frozen. Anything with a lot of water is going to turn into an ice slushie. As water turns into ice, the shards rip up cell walls. So anything with a lot of water doesn't really freeze all that well. But depends on use, really. Strawberries will totally lose their texture but they'll be fine in a smoothie.","human_ref_B":"Bananas, cut in half lengthwise, with a peanut butter layer, half dipped in dark chocolate and sprinkled with sea salt and then put into the freezer... soooooo good. This is currently my favourite snack","labels":0,"seconds_difference":8806.0,"score_ratio":1.25} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9l2tc","c_root_id_B":"fp9y3xa","created_at_utc_A":1588428885,"created_at_utc_B":1588436956,"score_A":26,"score_B":40,"human_ref_A":"Mmmmmm, frozen mango.","human_ref_B":"Bananas, cut in half lengthwise, with a peanut butter layer, half dipped in dark chocolate and sprinkled with sea salt and then put into the freezer... soooooo good. This is currently my favourite snack","labels":0,"seconds_difference":8071.0,"score_ratio":1.5384615385} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9klqs","c_root_id_B":"fp9y3xa","created_at_utc_A":1588428555,"created_at_utc_B":1588436956,"score_A":24,"score_B":40,"human_ref_A":"I recently messed up a block of tofu by tossing it in the freezer fully wrapped still in the liquid. I was mostly just curious about how it hold up. It was edible, but the texture was all crummy.","human_ref_B":"Bananas, cut in half lengthwise, with a peanut butter layer, half dipped in dark chocolate and sprinkled with sea salt and then put into the freezer... soooooo good. This is currently my favourite snack","labels":0,"seconds_difference":8401.0,"score_ratio":1.6666666667} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9y3xa","c_root_id_B":"fp9l8z0","created_at_utc_A":1588436956,"created_at_utc_B":1588429001,"score_A":40,"score_B":16,"human_ref_A":"Bananas, cut in half lengthwise, with a peanut butter layer, half dipped in dark chocolate and sprinkled with sea salt and then put into the freezer... soooooo good. This is currently my favourite snack","human_ref_B":"I guess cheese doesn't freeze too well. My friend bought a bunch of cheddar cheese and froze some of it. After defrosting the cheese became super crumbly.","labels":1,"seconds_difference":7955.0,"score_ratio":2.5} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9y3xa","c_root_id_B":"fp9jozz","created_at_utc_A":1588436956,"created_at_utc_B":1588427916,"score_A":40,"score_B":16,"human_ref_A":"Bananas, cut in half lengthwise, with a peanut butter layer, half dipped in dark chocolate and sprinkled with sea salt and then put into the freezer... soooooo good. This is currently my favourite snack","human_ref_B":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","labels":1,"seconds_difference":9040.0,"score_ratio":2.5} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9qi2f","c_root_id_B":"fp9y3xa","created_at_utc_A":1588432409,"created_at_utc_B":1588436956,"score_A":15,"score_B":40,"human_ref_A":"No: Macaroni cheese - sauce splits, cooked beansprouts - they fall apart.","human_ref_B":"Bananas, cut in half lengthwise, with a peanut butter layer, half dipped in dark chocolate and sprinkled with sea salt and then put into the freezer... soooooo good. This is currently my favourite snack","labels":0,"seconds_difference":4547.0,"score_ratio":2.6666666667} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9jozz","c_root_id_B":"fp9k0x4","created_at_utc_A":1588427916,"created_at_utc_B":1588428150,"score_A":16,"score_B":32,"human_ref_A":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","human_ref_B":"Potatoes suck when frozen. Anything with a lot of water is going to turn into an ice slushie. As water turns into ice, the shards rip up cell walls. So anything with a lot of water doesn't really freeze all that well. But depends on use, really. Strawberries will totally lose their texture but they'll be fine in a smoothie.","labels":0,"seconds_difference":234.0,"score_ratio":2.0} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9l2tc","c_root_id_B":"fp9klqs","created_at_utc_A":1588428885,"created_at_utc_B":1588428555,"score_A":26,"score_B":24,"human_ref_A":"Mmmmmm, frozen mango.","human_ref_B":"I recently messed up a block of tofu by tossing it in the freezer fully wrapped still in the liquid. I was mostly just curious about how it hold up. It was edible, but the texture was all crummy.","labels":1,"seconds_difference":330.0,"score_ratio":1.0833333333} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9l2tc","c_root_id_B":"fp9jozz","created_at_utc_A":1588428885,"created_at_utc_B":1588427916,"score_A":26,"score_B":16,"human_ref_A":"Mmmmmm, frozen mango.","human_ref_B":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","labels":1,"seconds_difference":969.0,"score_ratio":1.625} +{"post_id":"gc5d9u","domain":"askculinary_validation","upvote_ratio":0.97,"history":"What foods should I not freeze? Which foods are an absolute no no for freezing? And what are some foods that are surprisingly good for freezing that you would not expect? I know that strawberries do not defrost well if i freeze them myself.","c_root_id_A":"fp9klqs","c_root_id_B":"fp9jozz","created_at_utc_A":1588428555,"created_at_utc_B":1588427916,"score_A":24,"score_B":16,"human_ref_A":"I recently messed up a block of tofu by tossing it in the freezer fully wrapped still in the liquid. I was mostly just curious about how it hold up. It was edible, but the texture was all crummy.","human_ref_B":"I tried blanching and freezing asparagus and hated the outcome of it recooked.","labels":1,"seconds_difference":639.0,"score_ratio":1.5} +{"post_id":"hri7jy","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Why does Greek yogurt start becoming watery only after you open it? Is there any way to prevent it? The containers of Greek yogurt I buy from the store are always pretty thick when I first open them, but by the next day it separates and gets watery. Does anyone know why this occurs specifically after opening the container? Something to do with air exposure, maybe? I'm also curious whether there's a way to prevent separation after opening, although I suspect there isn't. Thanks to anyone with more info.","c_root_id_A":"fy4pesw","c_root_id_B":"fy4h71d","created_at_utc_A":1594808008,"created_at_utc_B":1594799684,"score_A":220,"score_B":8,"human_ref_A":"Hey, I'm greek and eat a tub every day. I just make sure that the yogurt lays flat and has no craters and never get any water leaking. Everyone else has some scientific knowledge of it that seems to disagree with me but honestly I just take the spoon I used and flatten it out and that completely prevents the leakage. Edit: another thing I do that I just noticed when I was eating yogurt is after I flatten it I shake the tub lightly side to side without lifting it off the table and it flattens the spoon marks.","human_ref_B":"The best way to minimise this is 1 - buy smaller containers that you can finish quickly, and 2 - tip\/pour out the yogurt you want to consume, rather then spooning it out (yes, not easy).","labels":1,"seconds_difference":8324.0,"score_ratio":27.5} +{"post_id":"hri7jy","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Why does Greek yogurt start becoming watery only after you open it? Is there any way to prevent it? The containers of Greek yogurt I buy from the store are always pretty thick when I first open them, but by the next day it separates and gets watery. Does anyone know why this occurs specifically after opening the container? Something to do with air exposure, maybe? I'm also curious whether there's a way to prevent separation after opening, although I suspect there isn't. Thanks to anyone with more info.","c_root_id_A":"fy64qfd","c_root_id_B":"fy4h71d","created_at_utc_A":1594837695,"created_at_utc_B":1594799684,"score_A":12,"score_B":8,"human_ref_A":"Just the whey things go ...","human_ref_B":"The best way to minimise this is 1 - buy smaller containers that you can finish quickly, and 2 - tip\/pour out the yogurt you want to consume, rather then spooning it out (yes, not easy).","labels":1,"seconds_difference":38011.0,"score_ratio":1.5} +{"post_id":"hri7jy","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Why does Greek yogurt start becoming watery only after you open it? Is there any way to prevent it? The containers of Greek yogurt I buy from the store are always pretty thick when I first open them, but by the next day it separates and gets watery. Does anyone know why this occurs specifically after opening the container? Something to do with air exposure, maybe? I'm also curious whether there's a way to prevent separation after opening, although I suspect there isn't. Thanks to anyone with more info.","c_root_id_A":"fy64qfd","c_root_id_B":"fy53jmn","created_at_utc_A":1594837695,"created_at_utc_B":1594819208,"score_A":12,"score_B":3,"human_ref_A":"Just the whey things go ...","human_ref_B":"FYI, the technical term for this is syneresis).","labels":1,"seconds_difference":18487.0,"score_ratio":4.0} +{"post_id":"hri7jy","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Why does Greek yogurt start becoming watery only after you open it? Is there any way to prevent it? The containers of Greek yogurt I buy from the store are always pretty thick when I first open them, but by the next day it separates and gets watery. Does anyone know why this occurs specifically after opening the container? Something to do with air exposure, maybe? I'm also curious whether there's a way to prevent separation after opening, although I suspect there isn't. Thanks to anyone with more info.","c_root_id_A":"fy5bmn1","c_root_id_B":"fy64qfd","created_at_utc_A":1594823758,"created_at_utc_B":1594837695,"score_A":3,"score_B":12,"human_ref_A":"Wait, if I stir the water back-in, it almost has the same consistence as at first opening. But I must confess, I stir slowly and carefully so to re-stick the ingredients together. But I wouldn\u2019t put it in a mixer or else. Just my experience. Same works for me to fresh cream cheese or f.e. a typical Fondue (Swiss one writing here). Cheers","human_ref_B":"Just the whey things go ...","labels":0,"seconds_difference":13937.0,"score_ratio":4.0} +{"post_id":"hri7jy","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Why does Greek yogurt start becoming watery only after you open it? Is there any way to prevent it? The containers of Greek yogurt I buy from the store are always pretty thick when I first open them, but by the next day it separates and gets watery. Does anyone know why this occurs specifically after opening the container? Something to do with air exposure, maybe? I'm also curious whether there's a way to prevent separation after opening, although I suspect there isn't. Thanks to anyone with more info.","c_root_id_A":"fy64qfd","c_root_id_B":"fy50bsc","created_at_utc_A":1594837695,"created_at_utc_B":1594817156,"score_A":12,"score_B":2,"human_ref_A":"Just the whey things go ...","human_ref_B":"I have a cheap set of mason jar lids with a vacuum pump. Would be fun to see if that would reduce it. Maybe ask on the food science sub?","labels":1,"seconds_difference":20539.0,"score_ratio":6.0} +{"post_id":"hri7jy","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Why does Greek yogurt start becoming watery only after you open it? Is there any way to prevent it? The containers of Greek yogurt I buy from the store are always pretty thick when I first open them, but by the next day it separates and gets watery. Does anyone know why this occurs specifically after opening the container? Something to do with air exposure, maybe? I'm also curious whether there's a way to prevent separation after opening, although I suspect there isn't. Thanks to anyone with more info.","c_root_id_A":"fy50bsc","c_root_id_B":"fy53jmn","created_at_utc_A":1594817156,"created_at_utc_B":1594819208,"score_A":2,"score_B":3,"human_ref_A":"I have a cheap set of mason jar lids with a vacuum pump. Would be fun to see if that would reduce it. Maybe ask on the food science sub?","human_ref_B":"FYI, the technical term for this is syneresis).","labels":0,"seconds_difference":2052.0,"score_ratio":1.5} +{"post_id":"hri7jy","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Why does Greek yogurt start becoming watery only after you open it? Is there any way to prevent it? The containers of Greek yogurt I buy from the store are always pretty thick when I first open them, but by the next day it separates and gets watery. Does anyone know why this occurs specifically after opening the container? Something to do with air exposure, maybe? I'm also curious whether there's a way to prevent separation after opening, although I suspect there isn't. Thanks to anyone with more info.","c_root_id_A":"fy5bmn1","c_root_id_B":"fy50bsc","created_at_utc_A":1594823758,"created_at_utc_B":1594817156,"score_A":3,"score_B":2,"human_ref_A":"Wait, if I stir the water back-in, it almost has the same consistence as at first opening. But I must confess, I stir slowly and carefully so to re-stick the ingredients together. But I wouldn\u2019t put it in a mixer or else. Just my experience. Same works for me to fresh cream cheese or f.e. a typical Fondue (Swiss one writing here). Cheers","human_ref_B":"I have a cheap set of mason jar lids with a vacuum pump. Would be fun to see if that would reduce it. Maybe ask on the food science sub?","labels":1,"seconds_difference":6602.0,"score_ratio":1.5} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseu17m","c_root_id_B":"isf2jip","created_at_utc_A":1665839019,"created_at_utc_B":1665843350,"score_A":185,"score_B":668,"human_ref_A":"If you really want the beer flavour, do a beer brined chicken . Goes so well with chillies","human_ref_B":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","labels":0,"seconds_difference":4331.0,"score_ratio":3.6108108108} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseojvp","c_root_id_B":"isf2jip","created_at_utc_A":1665835768,"created_at_utc_B":1665843350,"score_A":172,"score_B":668,"human_ref_A":"Vertically roasting the chicken on a grill is actually good. The dark meat is closer to the heat source than the breasts. They make roasters for grills that do this. The beer itself in my experience doesn\u2019t really change in volume so there\u2019s no real flavor going on. Even if it did steam magical beer flavor it\u2019s not going to touch the parts of the meat you\u2019re eating. It\u2019s the same idea why stuffing the cavity of the chicken with aromatics won\u2019t change anything.","human_ref_B":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","labels":0,"seconds_difference":7582.0,"score_ratio":3.8837209302} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isf2jip","c_root_id_B":"iseybyf","created_at_utc_A":1665843350,"created_at_utc_B":1665841288,"score_A":668,"score_B":134,"human_ref_A":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","human_ref_B":"I just do what\u2019s called a spatchcock chicken instead. You cut the chicken down its backbone as a way to butterfly it and spread it out on the grill. It always turns out as good or better than beer can chicken, IMHO.","labels":1,"seconds_difference":2062.0,"score_ratio":4.9850746269} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseq6y1","c_root_id_B":"isf2jip","created_at_utc_A":1665836784,"created_at_utc_B":1665843350,"score_A":26,"score_B":668,"human_ref_A":"There\u2019s 1,000,001 upright chicken roasters - some metal, some porcelain, some pottery. What I love about them is that you can put little potatoes in the dish and all of the fat drizzle down on top of them","human_ref_B":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","labels":0,"seconds_difference":6566.0,"score_ratio":25.6923076923} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseek1w","c_root_id_B":"isf2jip","created_at_utc_A":1665828291,"created_at_utc_B":1665843350,"score_A":15,"score_B":668,"human_ref_A":"In my opinion, it's all for show. If the beer is in the can, it's not going to do any good to the chicken. And if it foams over, it still doesn't so anything for the chicken. It's a silly trick from some beer drinking back-yard grilling dudes that somehow went viral.","human_ref_B":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","labels":0,"seconds_difference":15059.0,"score_ratio":44.5333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseicpj","c_root_id_B":"isf2jip","created_at_utc_A":1665831424,"created_at_utc_B":1665843350,"score_A":6,"score_B":668,"human_ref_A":"From my experience it does nothing for flavor but add moisture! It steams the meat from the inside and keeps its juicy while de entire outer layer of the poultry is expose to heat equally thus being also convenient to have a crackling skin since it hold it on its butt. It's our preferred method for bbq style chicken, we never fail with this method on the grill and it doesn't need to be beer. Often I'll just put water and lemon juice in a heat resistant cup.","human_ref_B":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","labels":0,"seconds_difference":11926.0,"score_ratio":111.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isf2jip","c_root_id_B":"isemr47","created_at_utc_A":1665843350,"created_at_utc_B":1665834597,"score_A":668,"score_B":3,"human_ref_A":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","human_ref_B":"I think the use of a beer can comes as a change from previously using a bottle of water which is used in order to provide heat on the inside of the chicken so the meat is cooked on the inside as well.","labels":1,"seconds_difference":8753.0,"score_ratio":222.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"ises49a","c_root_id_B":"isf2jip","created_at_utc_A":1665837929,"created_at_utc_B":1665843350,"score_A":3,"score_B":668,"human_ref_A":"In addition to all of the other comments about why it doesn\u2019t add anything, look where you are putting the can. It\u2019s surrounded by cartilage, not meat. So even if the event that you somehow generated steam, it\u2019s not getting into the meat.","human_ref_B":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","labels":0,"seconds_difference":5421.0,"score_ratio":222.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseuid3","c_root_id_B":"isf2jip","created_at_utc_A":1665839274,"created_at_utc_B":1665843350,"score_A":3,"score_B":668,"human_ref_A":"Idk if its similar but whenever we would grill pork (shashlik style) we would put the fire under it under control with some beer. The taste when using beer instead of eg water is really noticeable!","human_ref_B":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","labels":0,"seconds_difference":4076.0,"score_ratio":222.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isf2jip","c_root_id_B":"isf1kka","created_at_utc_A":1665843350,"created_at_utc_B":1665842881,"score_A":668,"score_B":3,"human_ref_A":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","human_ref_B":"The beer can opens up the chicken and keeps upright. No different than a soda can or any other can. It does sound cool, when someone states that they are making \"beer can chicken\".","labels":1,"seconds_difference":469.0,"score_ratio":222.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isezl7l","c_root_id_B":"isf2jip","created_at_utc_A":1665841914,"created_at_utc_B":1665843350,"score_A":3,"score_B":668,"human_ref_A":"I\u2019ve done it a few times and the chicken turns out great. Better than if I tried a different technique? I dunno. Is it the best way to juicy grilled chicken? Probably not. But is it A way to juicy chicken? Yeah, I\u2019d say so. It\u2019s not my go to method, but it\u2019s fun to try different methods, as far fetched as some of them seem","human_ref_B":"Kenji: >Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea. > >\\[T\\]he three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post-cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can. > >Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal. > >So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin. This is from his Peking Duck recipe.","labels":0,"seconds_difference":1436.0,"score_ratio":222.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseojvp","c_root_id_B":"iseu17m","created_at_utc_A":1665835768,"created_at_utc_B":1665839019,"score_A":172,"score_B":185,"human_ref_A":"Vertically roasting the chicken on a grill is actually good. The dark meat is closer to the heat source than the breasts. They make roasters for grills that do this. The beer itself in my experience doesn\u2019t really change in volume so there\u2019s no real flavor going on. Even if it did steam magical beer flavor it\u2019s not going to touch the parts of the meat you\u2019re eating. It\u2019s the same idea why stuffing the cavity of the chicken with aromatics won\u2019t change anything.","human_ref_B":"If you really want the beer flavour, do a beer brined chicken . Goes so well with chillies","labels":0,"seconds_difference":3251.0,"score_ratio":1.0755813953} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseq6y1","c_root_id_B":"iseu17m","created_at_utc_A":1665836784,"created_at_utc_B":1665839019,"score_A":26,"score_B":185,"human_ref_A":"There\u2019s 1,000,001 upright chicken roasters - some metal, some porcelain, some pottery. What I love about them is that you can put little potatoes in the dish and all of the fat drizzle down on top of them","human_ref_B":"If you really want the beer flavour, do a beer brined chicken . Goes so well with chillies","labels":0,"seconds_difference":2235.0,"score_ratio":7.1153846154} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseu17m","c_root_id_B":"iseek1w","created_at_utc_A":1665839019,"created_at_utc_B":1665828291,"score_A":185,"score_B":15,"human_ref_A":"If you really want the beer flavour, do a beer brined chicken . Goes so well with chillies","human_ref_B":"In my opinion, it's all for show. If the beer is in the can, it's not going to do any good to the chicken. And if it foams over, it still doesn't so anything for the chicken. It's a silly trick from some beer drinking back-yard grilling dudes that somehow went viral.","labels":1,"seconds_difference":10728.0,"score_ratio":12.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseu17m","c_root_id_B":"iseicpj","created_at_utc_A":1665839019,"created_at_utc_B":1665831424,"score_A":185,"score_B":6,"human_ref_A":"If you really want the beer flavour, do a beer brined chicken . Goes so well with chillies","human_ref_B":"From my experience it does nothing for flavor but add moisture! It steams the meat from the inside and keeps its juicy while de entire outer layer of the poultry is expose to heat equally thus being also convenient to have a crackling skin since it hold it on its butt. It's our preferred method for bbq style chicken, we never fail with this method on the grill and it doesn't need to be beer. Often I'll just put water and lemon juice in a heat resistant cup.","labels":1,"seconds_difference":7595.0,"score_ratio":30.8333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isemr47","c_root_id_B":"iseu17m","created_at_utc_A":1665834597,"created_at_utc_B":1665839019,"score_A":3,"score_B":185,"human_ref_A":"I think the use of a beer can comes as a change from previously using a bottle of water which is used in order to provide heat on the inside of the chicken so the meat is cooked on the inside as well.","human_ref_B":"If you really want the beer flavour, do a beer brined chicken . Goes so well with chillies","labels":0,"seconds_difference":4422.0,"score_ratio":61.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"ises49a","c_root_id_B":"iseu17m","created_at_utc_A":1665837929,"created_at_utc_B":1665839019,"score_A":3,"score_B":185,"human_ref_A":"In addition to all of the other comments about why it doesn\u2019t add anything, look where you are putting the can. It\u2019s surrounded by cartilage, not meat. So even if the event that you somehow generated steam, it\u2019s not getting into the meat.","human_ref_B":"If you really want the beer flavour, do a beer brined chicken . Goes so well with chillies","labels":0,"seconds_difference":1090.0,"score_ratio":61.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseojvp","c_root_id_B":"iseek1w","created_at_utc_A":1665835768,"created_at_utc_B":1665828291,"score_A":172,"score_B":15,"human_ref_A":"Vertically roasting the chicken on a grill is actually good. The dark meat is closer to the heat source than the breasts. They make roasters for grills that do this. The beer itself in my experience doesn\u2019t really change in volume so there\u2019s no real flavor going on. Even if it did steam magical beer flavor it\u2019s not going to touch the parts of the meat you\u2019re eating. It\u2019s the same idea why stuffing the cavity of the chicken with aromatics won\u2019t change anything.","human_ref_B":"In my opinion, it's all for show. If the beer is in the can, it's not going to do any good to the chicken. And if it foams over, it still doesn't so anything for the chicken. It's a silly trick from some beer drinking back-yard grilling dudes that somehow went viral.","labels":1,"seconds_difference":7477.0,"score_ratio":11.4666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseicpj","c_root_id_B":"iseojvp","created_at_utc_A":1665831424,"created_at_utc_B":1665835768,"score_A":6,"score_B":172,"human_ref_A":"From my experience it does nothing for flavor but add moisture! It steams the meat from the inside and keeps its juicy while de entire outer layer of the poultry is expose to heat equally thus being also convenient to have a crackling skin since it hold it on its butt. It's our preferred method for bbq style chicken, we never fail with this method on the grill and it doesn't need to be beer. Often I'll just put water and lemon juice in a heat resistant cup.","human_ref_B":"Vertically roasting the chicken on a grill is actually good. The dark meat is closer to the heat source than the breasts. They make roasters for grills that do this. The beer itself in my experience doesn\u2019t really change in volume so there\u2019s no real flavor going on. Even if it did steam magical beer flavor it\u2019s not going to touch the parts of the meat you\u2019re eating. It\u2019s the same idea why stuffing the cavity of the chicken with aromatics won\u2019t change anything.","labels":0,"seconds_difference":4344.0,"score_ratio":28.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseojvp","c_root_id_B":"isemr47","created_at_utc_A":1665835768,"created_at_utc_B":1665834597,"score_A":172,"score_B":3,"human_ref_A":"Vertically roasting the chicken on a grill is actually good. The dark meat is closer to the heat source than the breasts. They make roasters for grills that do this. The beer itself in my experience doesn\u2019t really change in volume so there\u2019s no real flavor going on. Even if it did steam magical beer flavor it\u2019s not going to touch the parts of the meat you\u2019re eating. It\u2019s the same idea why stuffing the cavity of the chicken with aromatics won\u2019t change anything.","human_ref_B":"I think the use of a beer can comes as a change from previously using a bottle of water which is used in order to provide heat on the inside of the chicken so the meat is cooked on the inside as well.","labels":1,"seconds_difference":1171.0,"score_ratio":57.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseybyf","c_root_id_B":"iseq6y1","created_at_utc_A":1665841288,"created_at_utc_B":1665836784,"score_A":134,"score_B":26,"human_ref_A":"I just do what\u2019s called a spatchcock chicken instead. You cut the chicken down its backbone as a way to butterfly it and spread it out on the grill. It always turns out as good or better than beer can chicken, IMHO.","human_ref_B":"There\u2019s 1,000,001 upright chicken roasters - some metal, some porcelain, some pottery. What I love about them is that you can put little potatoes in the dish and all of the fat drizzle down on top of them","labels":1,"seconds_difference":4504.0,"score_ratio":5.1538461538} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseek1w","c_root_id_B":"iseybyf","created_at_utc_A":1665828291,"created_at_utc_B":1665841288,"score_A":15,"score_B":134,"human_ref_A":"In my opinion, it's all for show. If the beer is in the can, it's not going to do any good to the chicken. And if it foams over, it still doesn't so anything for the chicken. It's a silly trick from some beer drinking back-yard grilling dudes that somehow went viral.","human_ref_B":"I just do what\u2019s called a spatchcock chicken instead. You cut the chicken down its backbone as a way to butterfly it and spread it out on the grill. It always turns out as good or better than beer can chicken, IMHO.","labels":0,"seconds_difference":12997.0,"score_ratio":8.9333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseicpj","c_root_id_B":"iseybyf","created_at_utc_A":1665831424,"created_at_utc_B":1665841288,"score_A":6,"score_B":134,"human_ref_A":"From my experience it does nothing for flavor but add moisture! It steams the meat from the inside and keeps its juicy while de entire outer layer of the poultry is expose to heat equally thus being also convenient to have a crackling skin since it hold it on its butt. It's our preferred method for bbq style chicken, we never fail with this method on the grill and it doesn't need to be beer. Often I'll just put water and lemon juice in a heat resistant cup.","human_ref_B":"I just do what\u2019s called a spatchcock chicken instead. You cut the chicken down its backbone as a way to butterfly it and spread it out on the grill. It always turns out as good or better than beer can chicken, IMHO.","labels":0,"seconds_difference":9864.0,"score_ratio":22.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseybyf","c_root_id_B":"isemr47","created_at_utc_A":1665841288,"created_at_utc_B":1665834597,"score_A":134,"score_B":3,"human_ref_A":"I just do what\u2019s called a spatchcock chicken instead. You cut the chicken down its backbone as a way to butterfly it and spread it out on the grill. It always turns out as good or better than beer can chicken, IMHO.","human_ref_B":"I think the use of a beer can comes as a change from previously using a bottle of water which is used in order to provide heat on the inside of the chicken so the meat is cooked on the inside as well.","labels":1,"seconds_difference":6691.0,"score_ratio":44.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseybyf","c_root_id_B":"ises49a","created_at_utc_A":1665841288,"created_at_utc_B":1665837929,"score_A":134,"score_B":3,"human_ref_A":"I just do what\u2019s called a spatchcock chicken instead. You cut the chicken down its backbone as a way to butterfly it and spread it out on the grill. It always turns out as good or better than beer can chicken, IMHO.","human_ref_B":"In addition to all of the other comments about why it doesn\u2019t add anything, look where you are putting the can. It\u2019s surrounded by cartilage, not meat. So even if the event that you somehow generated steam, it\u2019s not getting into the meat.","labels":1,"seconds_difference":3359.0,"score_ratio":44.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseybyf","c_root_id_B":"iseuid3","created_at_utc_A":1665841288,"created_at_utc_B":1665839274,"score_A":134,"score_B":3,"human_ref_A":"I just do what\u2019s called a spatchcock chicken instead. You cut the chicken down its backbone as a way to butterfly it and spread it out on the grill. It always turns out as good or better than beer can chicken, IMHO.","human_ref_B":"Idk if its similar but whenever we would grill pork (shashlik style) we would put the fire under it under control with some beer. The taste when using beer instead of eg water is really noticeable!","labels":1,"seconds_difference":2014.0,"score_ratio":44.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseq6y1","c_root_id_B":"iseek1w","created_at_utc_A":1665836784,"created_at_utc_B":1665828291,"score_A":26,"score_B":15,"human_ref_A":"There\u2019s 1,000,001 upright chicken roasters - some metal, some porcelain, some pottery. What I love about them is that you can put little potatoes in the dish and all of the fat drizzle down on top of them","human_ref_B":"In my opinion, it's all for show. If the beer is in the can, it's not going to do any good to the chicken. And if it foams over, it still doesn't so anything for the chicken. It's a silly trick from some beer drinking back-yard grilling dudes that somehow went viral.","labels":1,"seconds_difference":8493.0,"score_ratio":1.7333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseq6y1","c_root_id_B":"iseicpj","created_at_utc_A":1665836784,"created_at_utc_B":1665831424,"score_A":26,"score_B":6,"human_ref_A":"There\u2019s 1,000,001 upright chicken roasters - some metal, some porcelain, some pottery. What I love about them is that you can put little potatoes in the dish and all of the fat drizzle down on top of them","human_ref_B":"From my experience it does nothing for flavor but add moisture! It steams the meat from the inside and keeps its juicy while de entire outer layer of the poultry is expose to heat equally thus being also convenient to have a crackling skin since it hold it on its butt. It's our preferred method for bbq style chicken, we never fail with this method on the grill and it doesn't need to be beer. Often I'll just put water and lemon juice in a heat resistant cup.","labels":1,"seconds_difference":5360.0,"score_ratio":4.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isemr47","c_root_id_B":"iseq6y1","created_at_utc_A":1665834597,"created_at_utc_B":1665836784,"score_A":3,"score_B":26,"human_ref_A":"I think the use of a beer can comes as a change from previously using a bottle of water which is used in order to provide heat on the inside of the chicken so the meat is cooked on the inside as well.","human_ref_B":"There\u2019s 1,000,001 upright chicken roasters - some metal, some porcelain, some pottery. What I love about them is that you can put little potatoes in the dish and all of the fat drizzle down on top of them","labels":0,"seconds_difference":2187.0,"score_ratio":8.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseicpj","c_root_id_B":"isfj3f6","created_at_utc_A":1665831424,"created_at_utc_B":1665850717,"score_A":6,"score_B":11,"human_ref_A":"From my experience it does nothing for flavor but add moisture! It steams the meat from the inside and keeps its juicy while de entire outer layer of the poultry is expose to heat equally thus being also convenient to have a crackling skin since it hold it on its butt. It's our preferred method for bbq style chicken, we never fail with this method on the grill and it doesn't need to be beer. Often I'll just put water and lemon juice in a heat resistant cup.","human_ref_B":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","labels":0,"seconds_difference":19293.0,"score_ratio":1.8333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfj3f6","c_root_id_B":"isfa2wo","created_at_utc_A":1665850717,"created_at_utc_B":1665846777,"score_A":11,"score_B":7,"human_ref_A":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","human_ref_B":"Buy a stainless steel holder made for doing this. DONT use a can. Inks on the can and there\u2019s a plastic lining in cans.","labels":1,"seconds_difference":3940.0,"score_ratio":1.5714285714} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isemr47","c_root_id_B":"isfj3f6","created_at_utc_A":1665834597,"created_at_utc_B":1665850717,"score_A":3,"score_B":11,"human_ref_A":"I think the use of a beer can comes as a change from previously using a bottle of water which is used in order to provide heat on the inside of the chicken so the meat is cooked on the inside as well.","human_ref_B":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","labels":0,"seconds_difference":16120.0,"score_ratio":3.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"ises49a","c_root_id_B":"isfj3f6","created_at_utc_A":1665837929,"created_at_utc_B":1665850717,"score_A":3,"score_B":11,"human_ref_A":"In addition to all of the other comments about why it doesn\u2019t add anything, look where you are putting the can. It\u2019s surrounded by cartilage, not meat. So even if the event that you somehow generated steam, it\u2019s not getting into the meat.","human_ref_B":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","labels":0,"seconds_difference":12788.0,"score_ratio":3.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseuid3","c_root_id_B":"isfj3f6","created_at_utc_A":1665839274,"created_at_utc_B":1665850717,"score_A":3,"score_B":11,"human_ref_A":"Idk if its similar but whenever we would grill pork (shashlik style) we would put the fire under it under control with some beer. The taste when using beer instead of eg water is really noticeable!","human_ref_B":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","labels":0,"seconds_difference":11443.0,"score_ratio":3.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isf1kka","c_root_id_B":"isfj3f6","created_at_utc_A":1665842881,"created_at_utc_B":1665850717,"score_A":3,"score_B":11,"human_ref_A":"The beer can opens up the chicken and keeps upright. No different than a soda can or any other can. It does sound cool, when someone states that they are making \"beer can chicken\".","human_ref_B":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","labels":0,"seconds_difference":7836.0,"score_ratio":3.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfj3f6","c_root_id_B":"isf62mi","created_at_utc_A":1665850717,"created_at_utc_B":1665844969,"score_A":11,"score_B":3,"human_ref_A":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","human_ref_B":"From experience, no it doesn't change the flavor at all. I think it just serves as a tool to keep it upright ans thr beer gives it thr weight to stay standing up. I did it with a nice beer packed wirh herbs once and it just tasted like chicken. It was very moist however","labels":1,"seconds_difference":5748.0,"score_ratio":3.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfj3f6","c_root_id_B":"isfayfu","created_at_utc_A":1665850717,"created_at_utc_B":1665847166,"score_A":11,"score_B":4,"human_ref_A":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","human_ref_B":"Proper Beer Can Chicken procedure Step 1: open beer can Step 2: drink beer Step 3: drink another beer..repeat as needed When you're out of beer it's time to make the chicken","labels":1,"seconds_difference":3551.0,"score_ratio":2.75} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfj3f6","c_root_id_B":"isezl7l","created_at_utc_A":1665850717,"created_at_utc_B":1665841914,"score_A":11,"score_B":3,"human_ref_A":"Debunked by Meathead: https:\/\/amazingribs.com\/bbq-techniques-and-science\/beer-can-chicken\/","human_ref_B":"I\u2019ve done it a few times and the chicken turns out great. Better than if I tried a different technique? I dunno. Is it the best way to juicy grilled chicken? Probably not. But is it A way to juicy chicken? Yeah, I\u2019d say so. It\u2019s not my go to method, but it\u2019s fun to try different methods, as far fetched as some of them seem","labels":1,"seconds_difference":8803.0,"score_ratio":3.6666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfa2wo","c_root_id_B":"iseicpj","created_at_utc_A":1665846777,"created_at_utc_B":1665831424,"score_A":7,"score_B":6,"human_ref_A":"Buy a stainless steel holder made for doing this. DONT use a can. Inks on the can and there\u2019s a plastic lining in cans.","human_ref_B":"From my experience it does nothing for flavor but add moisture! It steams the meat from the inside and keeps its juicy while de entire outer layer of the poultry is expose to heat equally thus being also convenient to have a crackling skin since it hold it on its butt. It's our preferred method for bbq style chicken, we never fail with this method on the grill and it doesn't need to be beer. Often I'll just put water and lemon juice in a heat resistant cup.","labels":1,"seconds_difference":15353.0,"score_ratio":1.1666666667} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isemr47","c_root_id_B":"isfa2wo","created_at_utc_A":1665834597,"created_at_utc_B":1665846777,"score_A":3,"score_B":7,"human_ref_A":"I think the use of a beer can comes as a change from previously using a bottle of water which is used in order to provide heat on the inside of the chicken so the meat is cooked on the inside as well.","human_ref_B":"Buy a stainless steel holder made for doing this. DONT use a can. Inks on the can and there\u2019s a plastic lining in cans.","labels":0,"seconds_difference":12180.0,"score_ratio":2.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfa2wo","c_root_id_B":"ises49a","created_at_utc_A":1665846777,"created_at_utc_B":1665837929,"score_A":7,"score_B":3,"human_ref_A":"Buy a stainless steel holder made for doing this. DONT use a can. Inks on the can and there\u2019s a plastic lining in cans.","human_ref_B":"In addition to all of the other comments about why it doesn\u2019t add anything, look where you are putting the can. It\u2019s surrounded by cartilage, not meat. So even if the event that you somehow generated steam, it\u2019s not getting into the meat.","labels":1,"seconds_difference":8848.0,"score_ratio":2.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseuid3","c_root_id_B":"isfa2wo","created_at_utc_A":1665839274,"created_at_utc_B":1665846777,"score_A":3,"score_B":7,"human_ref_A":"Idk if its similar but whenever we would grill pork (shashlik style) we would put the fire under it under control with some beer. The taste when using beer instead of eg water is really noticeable!","human_ref_B":"Buy a stainless steel holder made for doing this. DONT use a can. Inks on the can and there\u2019s a plastic lining in cans.","labels":0,"seconds_difference":7503.0,"score_ratio":2.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isf1kka","c_root_id_B":"isfa2wo","created_at_utc_A":1665842881,"created_at_utc_B":1665846777,"score_A":3,"score_B":7,"human_ref_A":"The beer can opens up the chicken and keeps upright. No different than a soda can or any other can. It does sound cool, when someone states that they are making \"beer can chicken\".","human_ref_B":"Buy a stainless steel holder made for doing this. DONT use a can. Inks on the can and there\u2019s a plastic lining in cans.","labels":0,"seconds_difference":3896.0,"score_ratio":2.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfa2wo","c_root_id_B":"isf62mi","created_at_utc_A":1665846777,"created_at_utc_B":1665844969,"score_A":7,"score_B":3,"human_ref_A":"Buy a stainless steel holder made for doing this. DONT use a can. Inks on the can and there\u2019s a plastic lining in cans.","human_ref_B":"From experience, no it doesn't change the flavor at all. I think it just serves as a tool to keep it upright ans thr beer gives it thr weight to stay standing up. I did it with a nice beer packed wirh herbs once and it just tasted like chicken. It was very moist however","labels":1,"seconds_difference":1808.0,"score_ratio":2.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfa2wo","c_root_id_B":"isezl7l","created_at_utc_A":1665846777,"created_at_utc_B":1665841914,"score_A":7,"score_B":3,"human_ref_A":"Buy a stainless steel holder made for doing this. DONT use a can. Inks on the can and there\u2019s a plastic lining in cans.","human_ref_B":"I\u2019ve done it a few times and the chicken turns out great. Better than if I tried a different technique? I dunno. Is it the best way to juicy grilled chicken? Probably not. But is it A way to juicy chicken? Yeah, I\u2019d say so. It\u2019s not my go to method, but it\u2019s fun to try different methods, as far fetched as some of them seem","labels":1,"seconds_difference":4863.0,"score_ratio":2.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isemr47","c_root_id_B":"isfayfu","created_at_utc_A":1665834597,"created_at_utc_B":1665847166,"score_A":3,"score_B":4,"human_ref_A":"I think the use of a beer can comes as a change from previously using a bottle of water which is used in order to provide heat on the inside of the chicken so the meat is cooked on the inside as well.","human_ref_B":"Proper Beer Can Chicken procedure Step 1: open beer can Step 2: drink beer Step 3: drink another beer..repeat as needed When you're out of beer it's time to make the chicken","labels":0,"seconds_difference":12569.0,"score_ratio":1.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isfayfu","c_root_id_B":"ises49a","created_at_utc_A":1665847166,"created_at_utc_B":1665837929,"score_A":4,"score_B":3,"human_ref_A":"Proper Beer Can Chicken procedure Step 1: open beer can Step 2: drink beer Step 3: drink another beer..repeat as needed When you're out of beer it's time to make the chicken","human_ref_B":"In addition to all of the other comments about why it doesn\u2019t add anything, look where you are putting the can. It\u2019s surrounded by cartilage, not meat. So even if the event that you somehow generated steam, it\u2019s not getting into the meat.","labels":1,"seconds_difference":9237.0,"score_ratio":1.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"iseuid3","c_root_id_B":"isfayfu","created_at_utc_A":1665839274,"created_at_utc_B":1665847166,"score_A":3,"score_B":4,"human_ref_A":"Idk if its similar but whenever we would grill pork (shashlik style) we would put the fire under it under control with some beer. The taste when using beer instead of eg water is really noticeable!","human_ref_B":"Proper Beer Can Chicken procedure Step 1: open beer can Step 2: drink beer Step 3: drink another beer..repeat as needed When you're out of beer it's time to make the chicken","labels":0,"seconds_difference":7892.0,"score_ratio":1.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isf1kka","c_root_id_B":"isfayfu","created_at_utc_A":1665842881,"created_at_utc_B":1665847166,"score_A":3,"score_B":4,"human_ref_A":"The beer can opens up the chicken and keeps upright. No different than a soda can or any other can. It does sound cool, when someone states that they are making \"beer can chicken\".","human_ref_B":"Proper Beer Can Chicken procedure Step 1: open beer can Step 2: drink beer Step 3: drink another beer..repeat as needed When you're out of beer it's time to make the chicken","labels":0,"seconds_difference":4285.0,"score_ratio":1.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isf62mi","c_root_id_B":"isfayfu","created_at_utc_A":1665844969,"created_at_utc_B":1665847166,"score_A":3,"score_B":4,"human_ref_A":"From experience, no it doesn't change the flavor at all. I think it just serves as a tool to keep it upright ans thr beer gives it thr weight to stay standing up. I did it with a nice beer packed wirh herbs once and it just tasted like chicken. It was very moist however","human_ref_B":"Proper Beer Can Chicken procedure Step 1: open beer can Step 2: drink beer Step 3: drink another beer..repeat as needed When you're out of beer it's time to make the chicken","labels":0,"seconds_difference":2197.0,"score_ratio":1.3333333333} +{"post_id":"y4jnxy","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Does beer can chicken actually enhance flavor or is it just a technique for show? Ive never had this but I fail to see how the beer would add any flavor to the chicken. I also dont see how cooking the chicken upright would make any difference unless it was in a smoker. The BCC technique is always on the grill though. Is there something Im missing?","c_root_id_A":"isezl7l","c_root_id_B":"isfayfu","created_at_utc_A":1665841914,"created_at_utc_B":1665847166,"score_A":3,"score_B":4,"human_ref_A":"I\u2019ve done it a few times and the chicken turns out great. Better than if I tried a different technique? I dunno. Is it the best way to juicy grilled chicken? Probably not. But is it A way to juicy chicken? Yeah, I\u2019d say so. It\u2019s not my go to method, but it\u2019s fun to try different methods, as far fetched as some of them seem","human_ref_B":"Proper Beer Can Chicken procedure Step 1: open beer can Step 2: drink beer Step 3: drink another beer..repeat as needed When you're out of beer it's time to make the chicken","labels":0,"seconds_difference":5252.0,"score_ratio":1.3333333333} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iy9r8z8","c_root_id_B":"iya3vrg","created_at_utc_A":1669753467,"created_at_utc_B":1669758261,"score_A":12,"score_B":36,"human_ref_A":"Baking soda only works as a leavener if you add an acid to activate it, usually buttermilk, lemon, juice or vinegar. It is usually added to recipes because it browns really nicely. This is why it\u2019s added to chocolate chip cookie recipes. Same reason why you add a pinch to flour or batter when deep frying","human_ref_B":"Alton Brown\u2019s explanation: https:\/\/youtu.be\/ZfABPIq8r_s","labels":0,"seconds_difference":4794.0,"score_ratio":3.0} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iya3vrg","c_root_id_B":"iy9fgg3","created_at_utc_A":1669758261,"created_at_utc_B":1669748953,"score_A":36,"score_B":7,"human_ref_A":"Alton Brown\u2019s explanation: https:\/\/youtu.be\/ZfABPIq8r_s","human_ref_B":"Sometimes you want the baking soda to help neutralize an acid. Example, baking soda in a recipe with buttermilk will neutralize the acid and give the final product a more balanced taste. In theory, the baking powder is already neutral with the acid it contains.","labels":1,"seconds_difference":9308.0,"score_ratio":5.1428571429} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iy9r8z8","c_root_id_B":"iyachp2","created_at_utc_A":1669753467,"created_at_utc_B":1669761781,"score_A":12,"score_B":18,"human_ref_A":"Baking soda only works as a leavener if you add an acid to activate it, usually buttermilk, lemon, juice or vinegar. It is usually added to recipes because it browns really nicely. This is why it\u2019s added to chocolate chip cookie recipes. Same reason why you add a pinch to flour or batter when deep frying","human_ref_B":"Idk what the difference is exactly, but I do know when I make peanut butter cookies. If I add baking soda there denser and the sugar caramelizes, if I add baking powder they get poofy like a cake. If I add bolth they come out amazing.","labels":0,"seconds_difference":8314.0,"score_ratio":1.5} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iyachp2","c_root_id_B":"iy9fgg3","created_at_utc_A":1669761781,"created_at_utc_B":1669748953,"score_A":18,"score_B":7,"human_ref_A":"Idk what the difference is exactly, but I do know when I make peanut butter cookies. If I add baking soda there denser and the sugar caramelizes, if I add baking powder they get poofy like a cake. If I add bolth they come out amazing.","human_ref_B":"Sometimes you want the baking soda to help neutralize an acid. Example, baking soda in a recipe with buttermilk will neutralize the acid and give the final product a more balanced taste. In theory, the baking powder is already neutral with the acid it contains.","labels":1,"seconds_difference":12828.0,"score_ratio":2.5714285714} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iyachp2","c_root_id_B":"iya5civ","created_at_utc_A":1669761781,"created_at_utc_B":1669758836,"score_A":18,"score_B":2,"human_ref_A":"Idk what the difference is exactly, but I do know when I make peanut butter cookies. If I add baking soda there denser and the sugar caramelizes, if I add baking powder they get poofy like a cake. If I add bolth they come out amazing.","human_ref_B":"From what I learned in school. The biggest reason you add baking soda to a recipe is to balance out the PH level. Otherwise you use baking powder","labels":1,"seconds_difference":2945.0,"score_ratio":9.0} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iyafizb","c_root_id_B":"iy9r8z8","created_at_utc_A":1669763064,"created_at_utc_B":1669753467,"score_A":15,"score_B":12,"human_ref_A":"The recipe may be more acidic than is desired, so instead of adding baking powder and winding up with an overly acidic result, you can add baking soda to both cut the acidity and to provide leavening. Additionally, baking soda is more than just a leavener. The maillard reaction happens more readily at higher PH, so having extra baking soda in a recipe increases browning. Gluten formation is also impacted by baking soda in complex ways.","human_ref_B":"Baking soda only works as a leavener if you add an acid to activate it, usually buttermilk, lemon, juice or vinegar. It is usually added to recipes because it browns really nicely. This is why it\u2019s added to chocolate chip cookie recipes. Same reason why you add a pinch to flour or batter when deep frying","labels":1,"seconds_difference":9597.0,"score_ratio":1.25} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iy9fgg3","c_root_id_B":"iyafizb","created_at_utc_A":1669748953,"created_at_utc_B":1669763064,"score_A":7,"score_B":15,"human_ref_A":"Sometimes you want the baking soda to help neutralize an acid. Example, baking soda in a recipe with buttermilk will neutralize the acid and give the final product a more balanced taste. In theory, the baking powder is already neutral with the acid it contains.","human_ref_B":"The recipe may be more acidic than is desired, so instead of adding baking powder and winding up with an overly acidic result, you can add baking soda to both cut the acidity and to provide leavening. Additionally, baking soda is more than just a leavener. The maillard reaction happens more readily at higher PH, so having extra baking soda in a recipe increases browning. Gluten formation is also impacted by baking soda in complex ways.","labels":0,"seconds_difference":14111.0,"score_ratio":2.1428571429} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iya5civ","c_root_id_B":"iyafizb","created_at_utc_A":1669758836,"created_at_utc_B":1669763064,"score_A":2,"score_B":15,"human_ref_A":"From what I learned in school. The biggest reason you add baking soda to a recipe is to balance out the PH level. Otherwise you use baking powder","human_ref_B":"The recipe may be more acidic than is desired, so instead of adding baking powder and winding up with an overly acidic result, you can add baking soda to both cut the acidity and to provide leavening. Additionally, baking soda is more than just a leavener. The maillard reaction happens more readily at higher PH, so having extra baking soda in a recipe increases browning. Gluten formation is also impacted by baking soda in complex ways.","labels":0,"seconds_difference":4228.0,"score_ratio":7.5} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iyapxgi","c_root_id_B":"iy9fgg3","created_at_utc_A":1669767582,"created_at_utc_B":1669748953,"score_A":12,"score_B":7,"human_ref_A":"What OP says: \u201c\u2026correct me if necessary.\u201d What OP means: \u201cJust tell me I\u2019m right.\u201d","human_ref_B":"Sometimes you want the baking soda to help neutralize an acid. Example, baking soda in a recipe with buttermilk will neutralize the acid and give the final product a more balanced taste. In theory, the baking powder is already neutral with the acid it contains.","labels":1,"seconds_difference":18629.0,"score_ratio":1.7142857143} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iyapxgi","c_root_id_B":"iya5civ","created_at_utc_A":1669767582,"created_at_utc_B":1669758836,"score_A":12,"score_B":2,"human_ref_A":"What OP says: \u201c\u2026correct me if necessary.\u201d What OP means: \u201cJust tell me I\u2019m right.\u201d","human_ref_B":"From what I learned in school. The biggest reason you add baking soda to a recipe is to balance out the PH level. Otherwise you use baking powder","labels":1,"seconds_difference":8746.0,"score_ratio":6.0} +{"post_id":"z821no","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What\u2019s the point of using baking powder and baking soda in the same recipe? To my knowledge, they\u2019re both leaveners. Soda is just the chemical compound sodium bicarbonate. Powder is the same chemical compound but with some acidic materials added to create a stronger reaction when activated by liquid and heat. So you\u2019d use **soda** in a recipe that already has acidic ingredients, and use **powder** in situations where your recipe doesn\u2019t have any acidic elements. So why would you ever had a need to use both? I\u2019m sure I don\u2019t have the science perfect so correct me if necessary.","c_root_id_A":"iy9r8z8","c_root_id_B":"iy9fgg3","created_at_utc_A":1669753467,"created_at_utc_B":1669748953,"score_A":12,"score_B":7,"human_ref_A":"Baking soda only works as a leavener if you add an acid to activate it, usually buttermilk, lemon, juice or vinegar. It is usually added to recipes because it browns really nicely. This is why it\u2019s added to chocolate chip cookie recipes. Same reason why you add a pinch to flour or batter when deep frying","human_ref_B":"Sometimes you want the baking soda to help neutralize an acid. Example, baking soda in a recipe with buttermilk will neutralize the acid and give the final product a more balanced taste. In theory, the baking powder is already neutral with the acid it contains.","labels":1,"seconds_difference":4514.0,"score_ratio":1.7142857143} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq6u26f","c_root_id_B":"fq6smng","created_at_utc_A":1589137854,"created_at_utc_B":1589137333,"score_A":356,"score_B":15,"human_ref_A":"Veals popularity in the US plummeted to practically zero arguably decades ago, I think right around the millenium and definitely post recession. Coincided a bit with the rise of vegetarian\/vegan diets popularity I think. Thats why Sohla in the video quips that she hasnt seen veal in years. Most in the US probably havent. I know I havent seen it. But nowadays with foodie culture having become and still becoming more robust, veal and other meats are starting to creep back I think. And as far as its use in gumbo goes, you arent going to see relatively expensive veal in it very often. Most gumbos are homemade gumbos and will just have what you can get. And besides that, that particular gumbo Chris recreated wasnt very traditional anyway, not to mention weirdly constructed. Not browning the meat? Mixing land and sea? Adding a roux to basically make the broth not garbage? Yeah. Funnily enough some of the stuff Chris got wrong in his recreation is actually closer to how a better gumbo would be made.","human_ref_B":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","labels":1,"seconds_difference":521.0,"score_ratio":23.7333333333} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq6u3kj","c_root_id_B":"fq6smng","created_at_utc_A":1589137868,"created_at_utc_B":1589137333,"score_A":184,"score_B":15,"human_ref_A":"Veal is more popular outside of the US, but it\u2019s still available and used. It\u2019s just an odd ingredient for gumbo.","human_ref_B":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","labels":1,"seconds_difference":535.0,"score_ratio":12.2666666667} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq7uuyu","c_root_id_B":"fq82i2p","created_at_utc_A":1589152682,"created_at_utc_B":1589157166,"score_A":24,"score_B":63,"human_ref_A":"Veal still has a lot of connection to animal cruelty for a lot of people here. I doubt it\u2019s done the same way but many still think that veal are kept in cages unable to move ripped away from the mom. The only common place you\u2019ll find it is in Italian American places. Osso bucco (braised veal shank) and veal Parmesan ( somewhat like schnitzel topped with tomato sauce and melted mozzarella).","human_ref_B":"I've never seen a Gumbo recipe that wasn't immediately met with backlash from a large crowd of Cajun people calling out how inauthentic it is. I pretty much have no idea what Gumbo actually is by now, rice is the only ingredient people seem to agree on.","labels":0,"seconds_difference":4484.0,"score_ratio":2.625} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq82i2p","c_root_id_B":"fq7yl3h","created_at_utc_A":1589157166,"created_at_utc_B":1589154864,"score_A":63,"score_B":22,"human_ref_A":"I've never seen a Gumbo recipe that wasn't immediately met with backlash from a large crowd of Cajun people calling out how inauthentic it is. I pretty much have no idea what Gumbo actually is by now, rice is the only ingredient people seem to agree on.","human_ref_B":"I have seen people say they do not see it in the super market. I see it all the time. Especially right next to all the grass fed beef - various cuts etc. Veal was the GO TO self righteous barometer from the 90s. \u201cBaby cows who\u2019s feet never touch the ground.\u201d I think the backlash against veal started the whole meat is murder campaign. People used to really judge you if you ordered veal or said you eat it. I mean legit get in you business about eating veal. Maybe with grass fed and more of free range movement that stigma is going away. Italian and speciality dishes really has been the main stay for veal. What\u2019s weird for me in the US. We are not big on veal, but people go for young lamb (without the stigma I mentioned), but then mutton is rare and usually only at a butcher.","labels":1,"seconds_difference":2302.0,"score_ratio":2.8636363636} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq82i2p","c_root_id_B":"fq7yvbf","created_at_utc_A":1589157166,"created_at_utc_B":1589155033,"score_A":63,"score_B":18,"human_ref_A":"I've never seen a Gumbo recipe that wasn't immediately met with backlash from a large crowd of Cajun people calling out how inauthentic it is. I pretty much have no idea what Gumbo actually is by now, rice is the only ingredient people seem to agree on.","human_ref_B":"Veal is regarded as especially cruel, it seems vegetarian notions in general are more and more pronounced over time. There was a South Park episode, PETA campaigns, celebrities speaking out. That was mostly in the 90s I think and the sentiment has settled. But you can still eat it, it is a staple of Italian cuisine.","labels":1,"seconds_difference":2133.0,"score_ratio":3.5} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq82i2p","c_root_id_B":"fq6smng","created_at_utc_A":1589157166,"created_at_utc_B":1589137333,"score_A":63,"score_B":15,"human_ref_A":"I've never seen a Gumbo recipe that wasn't immediately met with backlash from a large crowd of Cajun people calling out how inauthentic it is. I pretty much have no idea what Gumbo actually is by now, rice is the only ingredient people seem to agree on.","human_ref_B":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","labels":1,"seconds_difference":19833.0,"score_ratio":4.2} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq82i2p","c_root_id_B":"fq6ub4j","created_at_utc_A":1589157166,"created_at_utc_B":1589137944,"score_A":63,"score_B":12,"human_ref_A":"I've never seen a Gumbo recipe that wasn't immediately met with backlash from a large crowd of Cajun people calling out how inauthentic it is. I pretty much have no idea what Gumbo actually is by now, rice is the only ingredient people seem to agree on.","human_ref_B":"No, veal is quite rare in the US. I would guess most people have it like once every few years at most.","labels":1,"seconds_difference":19222.0,"score_ratio":5.25} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq6smng","c_root_id_B":"fq7uuyu","created_at_utc_A":1589137333,"created_at_utc_B":1589152682,"score_A":15,"score_B":24,"human_ref_A":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","human_ref_B":"Veal still has a lot of connection to animal cruelty for a lot of people here. I doubt it\u2019s done the same way but many still think that veal are kept in cages unable to move ripped away from the mom. The only common place you\u2019ll find it is in Italian American places. Osso bucco (braised veal shank) and veal Parmesan ( somewhat like schnitzel topped with tomato sauce and melted mozzarella).","labels":0,"seconds_difference":15349.0,"score_ratio":1.6} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq7uuyu","c_root_id_B":"fq6ub4j","created_at_utc_A":1589152682,"created_at_utc_B":1589137944,"score_A":24,"score_B":12,"human_ref_A":"Veal still has a lot of connection to animal cruelty for a lot of people here. I doubt it\u2019s done the same way but many still think that veal are kept in cages unable to move ripped away from the mom. The only common place you\u2019ll find it is in Italian American places. Osso bucco (braised veal shank) and veal Parmesan ( somewhat like schnitzel topped with tomato sauce and melted mozzarella).","human_ref_B":"No, veal is quite rare in the US. I would guess most people have it like once every few years at most.","labels":1,"seconds_difference":14738.0,"score_ratio":2.0} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq89iem","c_root_id_B":"fq7yvbf","created_at_utc_A":1589161247,"created_at_utc_B":1589155033,"score_A":22,"score_B":18,"human_ref_A":"Veal is never used in gumbo. End of story. I say this as someone from Louisiana with Italian roots, so we definitely grew up eating veal. Common gumbos are: - shrimp and okra - turkey\/chicken and andouille sausage - seafood gumbo (crab, shrimp, crawfish tails) - wild game gumbo (less common, usually includes duck) Beef does not go in gumbo. Cajuns didn't have a lot of beef. Cajuns were poor. They had seafood aplenty and wild game from bayous, chickens they raised, plus okra, green onions, celery, garlic, and bell peppers from their gardens. They had lard and flour. That was all you needed for gumbo. Nobody poor had veal because if you had a cow, that cow was so valuable that you would never slaughter it young. Creoles had more money, but gumbo has African roots, and likely came into Creole culture as an African stew of okra, a thickened roux, and available proteins; veal wouldn't have been available for those same reasons.","human_ref_B":"Veal is regarded as especially cruel, it seems vegetarian notions in general are more and more pronounced over time. There was a South Park episode, PETA campaigns, celebrities speaking out. That was mostly in the 90s I think and the sentiment has settled. But you can still eat it, it is a staple of Italian cuisine.","labels":1,"seconds_difference":6214.0,"score_ratio":1.2222222222} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq89iem","c_root_id_B":"fq88o21","created_at_utc_A":1589161247,"created_at_utc_B":1589160739,"score_A":22,"score_B":18,"human_ref_A":"Veal is never used in gumbo. End of story. I say this as someone from Louisiana with Italian roots, so we definitely grew up eating veal. Common gumbos are: - shrimp and okra - turkey\/chicken and andouille sausage - seafood gumbo (crab, shrimp, crawfish tails) - wild game gumbo (less common, usually includes duck) Beef does not go in gumbo. Cajuns didn't have a lot of beef. Cajuns were poor. They had seafood aplenty and wild game from bayous, chickens they raised, plus okra, green onions, celery, garlic, and bell peppers from their gardens. They had lard and flour. That was all you needed for gumbo. Nobody poor had veal because if you had a cow, that cow was so valuable that you would never slaughter it young. Creoles had more money, but gumbo has African roots, and likely came into Creole culture as an African stew of okra, a thickened roux, and available proteins; veal wouldn't have been available for those same reasons.","human_ref_B":"I remember eating veal as a child and it was delicious, then, once people heard how it was made, nobody ate it any more. My recollection is that baby cows are confined from moving so their meat stays extremely tender. Not a humane way to treat our animal friends, even the tasty ones.","labels":1,"seconds_difference":508.0,"score_ratio":1.2222222222} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq6smng","c_root_id_B":"fq89iem","created_at_utc_A":1589137333,"created_at_utc_B":1589161247,"score_A":15,"score_B":22,"human_ref_A":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","human_ref_B":"Veal is never used in gumbo. End of story. I say this as someone from Louisiana with Italian roots, so we definitely grew up eating veal. Common gumbos are: - shrimp and okra - turkey\/chicken and andouille sausage - seafood gumbo (crab, shrimp, crawfish tails) - wild game gumbo (less common, usually includes duck) Beef does not go in gumbo. Cajuns didn't have a lot of beef. Cajuns were poor. They had seafood aplenty and wild game from bayous, chickens they raised, plus okra, green onions, celery, garlic, and bell peppers from their gardens. They had lard and flour. That was all you needed for gumbo. Nobody poor had veal because if you had a cow, that cow was so valuable that you would never slaughter it young. Creoles had more money, but gumbo has African roots, and likely came into Creole culture as an African stew of okra, a thickened roux, and available proteins; veal wouldn't have been available for those same reasons.","labels":0,"seconds_difference":23914.0,"score_ratio":1.4666666667} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq6ub4j","c_root_id_B":"fq89iem","created_at_utc_A":1589137944,"created_at_utc_B":1589161247,"score_A":12,"score_B":22,"human_ref_A":"No, veal is quite rare in the US. I would guess most people have it like once every few years at most.","human_ref_B":"Veal is never used in gumbo. End of story. I say this as someone from Louisiana with Italian roots, so we definitely grew up eating veal. Common gumbos are: - shrimp and okra - turkey\/chicken and andouille sausage - seafood gumbo (crab, shrimp, crawfish tails) - wild game gumbo (less common, usually includes duck) Beef does not go in gumbo. Cajuns didn't have a lot of beef. Cajuns were poor. They had seafood aplenty and wild game from bayous, chickens they raised, plus okra, green onions, celery, garlic, and bell peppers from their gardens. They had lard and flour. That was all you needed for gumbo. Nobody poor had veal because if you had a cow, that cow was so valuable that you would never slaughter it young. Creoles had more money, but gumbo has African roots, and likely came into Creole culture as an African stew of okra, a thickened roux, and available proteins; veal wouldn't have been available for those same reasons.","labels":0,"seconds_difference":23303.0,"score_ratio":1.8333333333} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq6smng","c_root_id_B":"fq7yl3h","created_at_utc_A":1589137333,"created_at_utc_B":1589154864,"score_A":15,"score_B":22,"human_ref_A":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","human_ref_B":"I have seen people say they do not see it in the super market. I see it all the time. Especially right next to all the grass fed beef - various cuts etc. Veal was the GO TO self righteous barometer from the 90s. \u201cBaby cows who\u2019s feet never touch the ground.\u201d I think the backlash against veal started the whole meat is murder campaign. People used to really judge you if you ordered veal or said you eat it. I mean legit get in you business about eating veal. Maybe with grass fed and more of free range movement that stigma is going away. Italian and speciality dishes really has been the main stay for veal. What\u2019s weird for me in the US. We are not big on veal, but people go for young lamb (without the stigma I mentioned), but then mutton is rare and usually only at a butcher.","labels":0,"seconds_difference":17531.0,"score_ratio":1.4666666667} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq7yl3h","c_root_id_B":"fq6ub4j","created_at_utc_A":1589154864,"created_at_utc_B":1589137944,"score_A":22,"score_B":12,"human_ref_A":"I have seen people say they do not see it in the super market. I see it all the time. Especially right next to all the grass fed beef - various cuts etc. Veal was the GO TO self righteous barometer from the 90s. \u201cBaby cows who\u2019s feet never touch the ground.\u201d I think the backlash against veal started the whole meat is murder campaign. People used to really judge you if you ordered veal or said you eat it. I mean legit get in you business about eating veal. Maybe with grass fed and more of free range movement that stigma is going away. Italian and speciality dishes really has been the main stay for veal. What\u2019s weird for me in the US. We are not big on veal, but people go for young lamb (without the stigma I mentioned), but then mutton is rare and usually only at a butcher.","human_ref_B":"No, veal is quite rare in the US. I would guess most people have it like once every few years at most.","labels":1,"seconds_difference":16920.0,"score_ratio":1.8333333333} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq6smng","c_root_id_B":"fq7yvbf","created_at_utc_A":1589137333,"created_at_utc_B":1589155033,"score_A":15,"score_B":18,"human_ref_A":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","human_ref_B":"Veal is regarded as especially cruel, it seems vegetarian notions in general are more and more pronounced over time. There was a South Park episode, PETA campaigns, celebrities speaking out. That was mostly in the 90s I think and the sentiment has settled. But you can still eat it, it is a staple of Italian cuisine.","labels":0,"seconds_difference":17700.0,"score_ratio":1.2} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq7yvbf","c_root_id_B":"fq6ub4j","created_at_utc_A":1589155033,"created_at_utc_B":1589137944,"score_A":18,"score_B":12,"human_ref_A":"Veal is regarded as especially cruel, it seems vegetarian notions in general are more and more pronounced over time. There was a South Park episode, PETA campaigns, celebrities speaking out. That was mostly in the 90s I think and the sentiment has settled. But you can still eat it, it is a staple of Italian cuisine.","human_ref_B":"No, veal is quite rare in the US. I would guess most people have it like once every few years at most.","labels":1,"seconds_difference":17089.0,"score_ratio":1.5} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq88o21","c_root_id_B":"fq6smng","created_at_utc_A":1589160739,"created_at_utc_B":1589137333,"score_A":18,"score_B":15,"human_ref_A":"I remember eating veal as a child and it was delicious, then, once people heard how it was made, nobody ate it any more. My recollection is that baby cows are confined from moving so their meat stays extremely tender. Not a humane way to treat our animal friends, even the tasty ones.","human_ref_B":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","labels":1,"seconds_difference":23406.0,"score_ratio":1.2} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq88o21","c_root_id_B":"fq6ub4j","created_at_utc_A":1589160739,"created_at_utc_B":1589137944,"score_A":18,"score_B":12,"human_ref_A":"I remember eating veal as a child and it was delicious, then, once people heard how it was made, nobody ate it any more. My recollection is that baby cows are confined from moving so their meat stays extremely tender. Not a humane way to treat our animal friends, even the tasty ones.","human_ref_B":"No, veal is quite rare in the US. I would guess most people have it like once every few years at most.","labels":1,"seconds_difference":22795.0,"score_ratio":1.5} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq8gkvj","c_root_id_B":"fq6smng","created_at_utc_A":1589165717,"created_at_utc_B":1589137333,"score_A":16,"score_B":15,"human_ref_A":"Veal isn\u2019t uncommon in the US, but beef is almost never used in a gumbo. Source: grew up in south Louisiana, worked in restaurants that served gumbo throughout college, own a minority stake in a restaurant that serves gumbo.","human_ref_B":"Veal in gumbo? Huh... This would be new to me but I'm not a real gumbo aficionado.","labels":1,"seconds_difference":28384.0,"score_ratio":1.0666666667} +{"post_id":"gh7913","domain":"askculinary_validation","upvote_ratio":0.94,"history":"I just watched a Bon App\u00e9tit episode, in which Chris recreated a Gumbo. They were surprised that veal was in it. Is veal not commonly used in the US?","c_root_id_A":"fq6ub4j","c_root_id_B":"fq8gkvj","created_at_utc_A":1589137944,"created_at_utc_B":1589165717,"score_A":12,"score_B":16,"human_ref_A":"No, veal is quite rare in the US. I would guess most people have it like once every few years at most.","human_ref_B":"Veal isn\u2019t uncommon in the US, but beef is almost never used in a gumbo. Source: grew up in south Louisiana, worked in restaurants that served gumbo throughout college, own a minority stake in a restaurant that serves gumbo.","labels":0,"seconds_difference":27773.0,"score_ratio":1.3333333333} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fcu83bk","c_root_id_B":"fctyqyk","created_at_utc_A":1577974794,"created_at_utc_B":1577966167,"score_A":268,"score_B":157,"human_ref_A":"1) This seems like an old school french method for cooking potatoes. I've read a couple of articles that say various things - it keeps the flavor in, it keeps the nutrients in, it keeps the starches in, etc - but no actual science (from those sites). Interestingly enough, I looked up the nutritional data for potatoes cooked with the skin on and potatoes cooked with the skin off and (according to them) skin on potatoes had slightly more of everything - carbs, protein, vitamins, etc so there might be something to having more flavor. 2) The butter, as others have said, is done cold to help with the emulsion. The idea according to Cooks Illustrated, is that cold butter melts slower and it gives you more time to whisk the fat into smaller droplets that will create a better emulsion. Warm butter melts too fast for you to break the fat up into small droplets. 3) This one, while it sound silly and finicky (and it is). It does actually serve a bit of a purpose. Milk when poured into a pan and heated will create a thin film where ever the milk touches the pan. A little bit of water in the pan first stops this from happening. Will this have any effect at all on dish? No. Will it help you clean up some? Yup. Is this probably something he was told to do when he started cooking and just kept doing because that's the way he was taught? It's hard to say, but probably.","human_ref_B":"These are complete guesses on my part (incidentally I made these potatoes last week as well): 1. Boil potatoes skin on so they don\u2019t get waterlogged, diluting potato flavor in the final product. 2. Cold butter will remain emulsified better. This dish is less of a mashed potato and more a potato-butter sauce. 3. Leave water in pan, because otherwise this step lacks the degree of fussiness befitting a chef of Robuchon\u2019s stature.","labels":1,"seconds_difference":8627.0,"score_ratio":1.7070063694} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fcu83bk","c_root_id_B":"fctzplf","created_at_utc_A":1577974794,"created_at_utc_B":1577967358,"score_A":268,"score_B":29,"human_ref_A":"1) This seems like an old school french method for cooking potatoes. I've read a couple of articles that say various things - it keeps the flavor in, it keeps the nutrients in, it keeps the starches in, etc - but no actual science (from those sites). Interestingly enough, I looked up the nutritional data for potatoes cooked with the skin on and potatoes cooked with the skin off and (according to them) skin on potatoes had slightly more of everything - carbs, protein, vitamins, etc so there might be something to having more flavor. 2) The butter, as others have said, is done cold to help with the emulsion. The idea according to Cooks Illustrated, is that cold butter melts slower and it gives you more time to whisk the fat into smaller droplets that will create a better emulsion. Warm butter melts too fast for you to break the fat up into small droplets. 3) This one, while it sound silly and finicky (and it is). It does actually serve a bit of a purpose. Milk when poured into a pan and heated will create a thin film where ever the milk touches the pan. A little bit of water in the pan first stops this from happening. Will this have any effect at all on dish? No. Will it help you clean up some? Yup. Is this probably something he was told to do when he started cooking and just kept doing because that's the way he was taught? It's hard to say, but probably.","human_ref_B":"Potato skins have a lot of earthy flavor. Removing them before boiling removes the flavor. Alternatively you can skin the potatoes reserving the skins and put the skins in a mesh strainer on the top of the pot while the potatoes boil.","labels":1,"seconds_difference":7436.0,"score_ratio":9.2413793103} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fcu83bk","c_root_id_B":"fctz57e","created_at_utc_A":1577974794,"created_at_utc_B":1577966668,"score_A":268,"score_B":14,"human_ref_A":"1) This seems like an old school french method for cooking potatoes. I've read a couple of articles that say various things - it keeps the flavor in, it keeps the nutrients in, it keeps the starches in, etc - but no actual science (from those sites). Interestingly enough, I looked up the nutritional data for potatoes cooked with the skin on and potatoes cooked with the skin off and (according to them) skin on potatoes had slightly more of everything - carbs, protein, vitamins, etc so there might be something to having more flavor. 2) The butter, as others have said, is done cold to help with the emulsion. The idea according to Cooks Illustrated, is that cold butter melts slower and it gives you more time to whisk the fat into smaller droplets that will create a better emulsion. Warm butter melts too fast for you to break the fat up into small droplets. 3) This one, while it sound silly and finicky (and it is). It does actually serve a bit of a purpose. Milk when poured into a pan and heated will create a thin film where ever the milk touches the pan. A little bit of water in the pan first stops this from happening. Will this have any effect at all on dish? No. Will it help you clean up some? Yup. Is this probably something he was told to do when he started cooking and just kept doing because that's the way he was taught? It's hard to say, but probably.","human_ref_B":"A Parisian chef and youtuber did a pretty good breakdown on the recipe as well as his trying to understand it, with an interesting insight into the ingredients. Definitely check that out.","labels":1,"seconds_difference":8126.0,"score_ratio":19.1428571429} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fcu83bk","c_root_id_B":"fcu53up","created_at_utc_A":1577974794,"created_at_utc_B":1577972765,"score_A":268,"score_B":14,"human_ref_A":"1) This seems like an old school french method for cooking potatoes. I've read a couple of articles that say various things - it keeps the flavor in, it keeps the nutrients in, it keeps the starches in, etc - but no actual science (from those sites). Interestingly enough, I looked up the nutritional data for potatoes cooked with the skin on and potatoes cooked with the skin off and (according to them) skin on potatoes had slightly more of everything - carbs, protein, vitamins, etc so there might be something to having more flavor. 2) The butter, as others have said, is done cold to help with the emulsion. The idea according to Cooks Illustrated, is that cold butter melts slower and it gives you more time to whisk the fat into smaller droplets that will create a better emulsion. Warm butter melts too fast for you to break the fat up into small droplets. 3) This one, while it sound silly and finicky (and it is). It does actually serve a bit of a purpose. Milk when poured into a pan and heated will create a thin film where ever the milk touches the pan. A little bit of water in the pan first stops this from happening. Will this have any effect at all on dish? No. Will it help you clean up some? Yup. Is this probably something he was told to do when he started cooking and just kept doing because that's the way he was taught? It's hard to say, but probably.","human_ref_B":"For point 3 I am going to wager that a bit of water helps prevent the milk from burning, though with that amount I can't see how it would make a huge difference.","labels":1,"seconds_difference":2029.0,"score_ratio":19.1428571429} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fctzgvm","c_root_id_B":"fcu83bk","created_at_utc_A":1577967068,"created_at_utc_B":1577974794,"score_A":6,"score_B":268,"human_ref_A":"I went away to find the link, and I got lost on m way back! Je suis d\u00e9sol\u00e9!","human_ref_B":"1) This seems like an old school french method for cooking potatoes. I've read a couple of articles that say various things - it keeps the flavor in, it keeps the nutrients in, it keeps the starches in, etc - but no actual science (from those sites). Interestingly enough, I looked up the nutritional data for potatoes cooked with the skin on and potatoes cooked with the skin off and (according to them) skin on potatoes had slightly more of everything - carbs, protein, vitamins, etc so there might be something to having more flavor. 2) The butter, as others have said, is done cold to help with the emulsion. The idea according to Cooks Illustrated, is that cold butter melts slower and it gives you more time to whisk the fat into smaller droplets that will create a better emulsion. Warm butter melts too fast for you to break the fat up into small droplets. 3) This one, while it sound silly and finicky (and it is). It does actually serve a bit of a purpose. Milk when poured into a pan and heated will create a thin film where ever the milk touches the pan. A little bit of water in the pan first stops this from happening. Will this have any effect at all on dish? No. Will it help you clean up some? Yup. Is this probably something he was told to do when he started cooking and just kept doing because that's the way he was taught? It's hard to say, but probably.","labels":0,"seconds_difference":7726.0,"score_ratio":44.6666666667} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fctzplf","c_root_id_B":"fctz57e","created_at_utc_A":1577967358,"created_at_utc_B":1577966668,"score_A":29,"score_B":14,"human_ref_A":"Potato skins have a lot of earthy flavor. Removing them before boiling removes the flavor. Alternatively you can skin the potatoes reserving the skins and put the skins in a mesh strainer on the top of the pot while the potatoes boil.","human_ref_B":"A Parisian chef and youtuber did a pretty good breakdown on the recipe as well as his trying to understand it, with an interesting insight into the ingredients. Definitely check that out.","labels":1,"seconds_difference":690.0,"score_ratio":2.0714285714} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fctzplf","c_root_id_B":"fctzgvm","created_at_utc_A":1577967358,"created_at_utc_B":1577967068,"score_A":29,"score_B":6,"human_ref_A":"Potato skins have a lot of earthy flavor. Removing them before boiling removes the flavor. Alternatively you can skin the potatoes reserving the skins and put the skins in a mesh strainer on the top of the pot while the potatoes boil.","human_ref_B":"I went away to find the link, and I got lost on m way back! Je suis d\u00e9sol\u00e9!","labels":1,"seconds_difference":290.0,"score_ratio":4.8333333333} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fctzgvm","c_root_id_B":"fcu53up","created_at_utc_A":1577967068,"created_at_utc_B":1577972765,"score_A":6,"score_B":14,"human_ref_A":"I went away to find the link, and I got lost on m way back! Je suis d\u00e9sol\u00e9!","human_ref_B":"For point 3 I am going to wager that a bit of water helps prevent the milk from burning, though with that amount I can't see how it would make a huge difference.","labels":0,"seconds_difference":5697.0,"score_ratio":2.3333333333} +{"post_id":"eix83b","domain":"askculinary_validation","upvote_ratio":0.97,"history":"Robuchon's Mashed Potatoes: I understand the how, but i'm here for the why Hi All, as a NYE side dish I made Joel Robuchon's mashed potatoes. I had them a couple of times and thought they were *superb* and wanted to try to make them as an \"elevated\" side. I followed this recipe. Can anyone help me understand the \"why\" of some of the steps? For example, * why boil with skins on and then peel? * why should the butter be cold? * why should the milk heating pan have a little bit of water? I would love to expand my knowledge here. Thank you all.","c_root_id_A":"fctzgvm","c_root_id_B":"fcun70l","created_at_utc_A":1577967068,"created_at_utc_B":1577984588,"score_A":6,"score_B":11,"human_ref_A":"I went away to find the link, and I got lost on m way back! Je suis d\u00e9sol\u00e9!","human_ref_B":"Most people say No.1 is so the potatoes don't get waterlogged, but then it stands to reason you are better off roasting or even microwaving them. No.3 sounds like a measure to prevent the milk scorching so not really necessary. In my experience a lot of recipes of this ilk seem to include unnecessary or illogical steps, possibly to seem more fancy or convoluted, but because the end result works nobody questions them. Personally I find this style of mashed potatoes disgusting. It's basically a butter puree. But I grew up in Ireland where we have wonderful floury potatoes so the thought of losing all that flavour and texture would have you exiled.","labels":0,"seconds_difference":17520.0,"score_ratio":1.8333333333} +{"post_id":"d2bmp6","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Cheaper soda waters have larger harsher bubbles, more expensive ones have smaller softer bubbles. What accounts for the difference? I'm comparing a cheap soda water brand with San Benedetto water","c_root_id_A":"ezu0lg4","c_root_id_B":"ezu01h7","created_at_utc_A":1568142842,"created_at_utc_B":1568142483,"score_A":438,"score_B":19,"human_ref_A":"Contrary to a lot of the mythology surrounding Champagne and carbonated water, \"tiny bubbles\" has nothing to do with quality directly, only the amount of CO2. More CO2; bigger bubbles. (Temperature and nucleation sites being equal) People often associate small bubbles with quality because higher quality vintage Champagne is aged in its bottle where it loses some of its CO2 resulting in fine bubbles. Cheap sparkling wine is not usually aged, so it retains its CO2 and has bigger bubbles. Naturally carbonated spring water also usually has less CO2 than soda water that is carbonated during bottling, hence the association of quality and bubble size. Carbonation levels are definitely a matter of taste. I prefer high carbonation levels, but not everyone likes the tingly burn.","human_ref_B":"Something people aren't mentioning that it could also be the level of carbonation. More expensive \"mineral waters\" are typically lightly carbonated.","labels":1,"seconds_difference":359.0,"score_ratio":23.0526315789} +{"post_id":"d2bmp6","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Cheaper soda waters have larger harsher bubbles, more expensive ones have smaller softer bubbles. What accounts for the difference? I'm comparing a cheap soda water brand with San Benedetto water","c_root_id_A":"eztxfac","c_root_id_B":"ezu0lg4","created_at_utc_A":1568140807,"created_at_utc_B":1568142842,"score_A":3,"score_B":438,"human_ref_A":"Cheap soda water is tap water with carbonation. Good soda water is from a natural source and naturally mineralized. I believe the mineral content is what attributes to the softer feel and finer bubbles. Not sure of the science though.","human_ref_B":"Contrary to a lot of the mythology surrounding Champagne and carbonated water, \"tiny bubbles\" has nothing to do with quality directly, only the amount of CO2. More CO2; bigger bubbles. (Temperature and nucleation sites being equal) People often associate small bubbles with quality because higher quality vintage Champagne is aged in its bottle where it loses some of its CO2 resulting in fine bubbles. Cheap sparkling wine is not usually aged, so it retains its CO2 and has bigger bubbles. Naturally carbonated spring water also usually has less CO2 than soda water that is carbonated during bottling, hence the association of quality and bubble size. Carbonation levels are definitely a matter of taste. I prefer high carbonation levels, but not everyone likes the tingly burn.","labels":0,"seconds_difference":2035.0,"score_ratio":146.0} +{"post_id":"d2bmp6","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Cheaper soda waters have larger harsher bubbles, more expensive ones have smaller softer bubbles. What accounts for the difference? I'm comparing a cheap soda water brand with San Benedetto water","c_root_id_A":"eztxfac","c_root_id_B":"ezu01h7","created_at_utc_A":1568140807,"created_at_utc_B":1568142483,"score_A":3,"score_B":19,"human_ref_A":"Cheap soda water is tap water with carbonation. Good soda water is from a natural source and naturally mineralized. I believe the mineral content is what attributes to the softer feel and finer bubbles. Not sure of the science though.","human_ref_B":"Something people aren't mentioning that it could also be the level of carbonation. More expensive \"mineral waters\" are typically lightly carbonated.","labels":0,"seconds_difference":1676.0,"score_ratio":6.3333333333} +{"post_id":"d2bmp6","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Cheaper soda waters have larger harsher bubbles, more expensive ones have smaller softer bubbles. What accounts for the difference? I'm comparing a cheap soda water brand with San Benedetto water","c_root_id_A":"ezu5bo3","c_root_id_B":"eztxfac","created_at_utc_A":1568145658,"created_at_utc_B":1568140807,"score_A":13,"score_B":3,"human_ref_A":"*Is* there really a difference? I can't say I've ever noticed a correlation between bubble size and price in carbonated water.","human_ref_B":"Cheap soda water is tap water with carbonation. Good soda water is from a natural source and naturally mineralized. I believe the mineral content is what attributes to the softer feel and finer bubbles. Not sure of the science though.","labels":1,"seconds_difference":4851.0,"score_ratio":4.3333333333} +{"post_id":"d2bmp6","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Cheaper soda waters have larger harsher bubbles, more expensive ones have smaller softer bubbles. What accounts for the difference? I'm comparing a cheap soda water brand with San Benedetto water","c_root_id_A":"ezucve8","c_root_id_B":"eztxfac","created_at_utc_A":1568149706,"created_at_utc_B":1568140807,"score_A":6,"score_B":3,"human_ref_A":"It has nothing to do with cost. Bubble size is simply a factor of the temperature the liquid is carbonated at, the pressure of the CO2 as it\u2019s being injected and how often the tank is sparged (off gassed to allow the removal of dissolved oxygen) as the CO2 is being injected.","human_ref_B":"Cheap soda water is tap water with carbonation. Good soda water is from a natural source and naturally mineralized. I believe the mineral content is what attributes to the softer feel and finer bubbles. Not sure of the science though.","labels":1,"seconds_difference":8899.0,"score_ratio":2.0} +{"post_id":"d2bmp6","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Cheaper soda waters have larger harsher bubbles, more expensive ones have smaller softer bubbles. What accounts for the difference? I'm comparing a cheap soda water brand with San Benedetto water","c_root_id_A":"eztxfac","c_root_id_B":"ezuetum","created_at_utc_A":1568140807,"created_at_utc_B":1568150807,"score_A":3,"score_B":5,"human_ref_A":"Cheap soda water is tap water with carbonation. Good soda water is from a natural source and naturally mineralized. I believe the mineral content is what attributes to the softer feel and finer bubbles. Not sure of the science though.","human_ref_B":"spork full podcast This episode of the Sporkful includes an interview with a man who runs a soda shop that has hundreds of different sodas. In it, he talks about \u201ctraditional\u201d ways of carbonating drinks vs more modern methods, and they discuss how this impacts the bubbles and such. So, there may be more to it than simply how much CO2 is pumped into a drink, but also how it\u2019s done. If I remember correctly, the traditional method used dry ice.","labels":0,"seconds_difference":10000.0,"score_ratio":1.6666666667} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig446hk","c_root_id_B":"ig40gmb","created_at_utc_A":1657797895,"created_at_utc_B":1657795365,"score_A":719,"score_B":331,"human_ref_A":"Look... I just had a guest send back his well done salmon twice and when I go out there to find out wtf he is looking for he explains that it's still too pink in the middle like a steak.... I threw that shit in the pizza oven and let it die and got a 5 dollar tip for \"nailing it! Thanks for taking the time to get it right\" you can't control expectations and reality. Perfectly made productnis not the same as factory made and people have forgotten that to the point of ridiculousness","human_ref_B":"You can't cook the color away. All you can do is buy older chickens, if that's even something you have control over. Maybe put a small blurb on the menu like \"We cook all our chicken to an internal temp of 165 degrees. Sometimes properly cooked chicken can appear red or pink due to myoglobin proteins in the meat. If you have any concerns about the doneness blah blah talk to your server etc.\" If you can't eliminate the raw chicken conversations with customers at least you can preemptively frame them in your favor.","labels":1,"seconds_difference":2530.0,"score_ratio":2.1722054381} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig3z7x7","c_root_id_B":"ig446hk","created_at_utc_A":1657794452,"created_at_utc_B":1657797895,"score_A":162,"score_B":719,"human_ref_A":"Try brining the wings before. It helps with the colour. Edit: don\u2019t bribe your chicken","human_ref_B":"Look... I just had a guest send back his well done salmon twice and when I go out there to find out wtf he is looking for he explains that it's still too pink in the middle like a steak.... I threw that shit in the pizza oven and let it die and got a 5 dollar tip for \"nailing it! Thanks for taking the time to get it right\" you can't control expectations and reality. Perfectly made productnis not the same as factory made and people have forgotten that to the point of ridiculousness","labels":0,"seconds_difference":3443.0,"score_ratio":4.4382716049} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig3zj5x","c_root_id_B":"ig446hk","created_at_utc_A":1657794685,"created_at_utc_B":1657797895,"score_A":12,"score_B":719,"human_ref_A":"Depending how you plan to serve them you can French them, it leads to better all around cooking. It makes for a nice presentation and sometimes also involves cutting the cartilage off the end of bone allowing the marrow to escape while cooking.","human_ref_B":"Look... I just had a guest send back his well done salmon twice and when I go out there to find out wtf he is looking for he explains that it's still too pink in the middle like a steak.... I threw that shit in the pizza oven and let it die and got a 5 dollar tip for \"nailing it! Thanks for taking the time to get it right\" you can't control expectations and reality. Perfectly made productnis not the same as factory made and people have forgotten that to the point of ridiculousness","labels":0,"seconds_difference":3210.0,"score_ratio":59.9166666667} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig40gmb","c_root_id_B":"ig3z7x7","created_at_utc_A":1657795365,"created_at_utc_B":1657794452,"score_A":331,"score_B":162,"human_ref_A":"You can't cook the color away. All you can do is buy older chickens, if that's even something you have control over. Maybe put a small blurb on the menu like \"We cook all our chicken to an internal temp of 165 degrees. Sometimes properly cooked chicken can appear red or pink due to myoglobin proteins in the meat. If you have any concerns about the doneness blah blah talk to your server etc.\" If you can't eliminate the raw chicken conversations with customers at least you can preemptively frame them in your favor.","human_ref_B":"Try brining the wings before. It helps with the colour. Edit: don\u2019t bribe your chicken","labels":1,"seconds_difference":913.0,"score_ratio":2.0432098765} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig3zj5x","c_root_id_B":"ig40gmb","created_at_utc_A":1657794685,"created_at_utc_B":1657795365,"score_A":12,"score_B":331,"human_ref_A":"Depending how you plan to serve them you can French them, it leads to better all around cooking. It makes for a nice presentation and sometimes also involves cutting the cartilage off the end of bone allowing the marrow to escape while cooking.","human_ref_B":"You can't cook the color away. All you can do is buy older chickens, if that's even something you have control over. Maybe put a small blurb on the menu like \"We cook all our chicken to an internal temp of 165 degrees. Sometimes properly cooked chicken can appear red or pink due to myoglobin proteins in the meat. If you have any concerns about the doneness blah blah talk to your server etc.\" If you can't eliminate the raw chicken conversations with customers at least you can preemptively frame them in your favor.","labels":0,"seconds_difference":680.0,"score_ratio":27.5833333333} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig3z7x7","c_root_id_B":"ig4s1vp","created_at_utc_A":1657794452,"created_at_utc_B":1657809390,"score_A":162,"score_B":220,"human_ref_A":"Try brining the wings before. It helps with the colour. Edit: don\u2019t bribe your chicken","human_ref_B":"Meat pinking or reddening near the bones appears to be a persistent low-grade problem across the supply chain, with a multitude of influences. It has become more common in recent years, possibly because age at slaughter is one of the factors, and birds are being processed younger and younger. Of the factors you can control, choosing fresh over frozen is probably the easiest. https:\/\/pdfs.semanticscholar.org\/6914\/35422cd2b2d6c0cfbbd03195ebd6cc60d7eb.pdf","labels":0,"seconds_difference":14938.0,"score_ratio":1.3580246914} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4s1vp","c_root_id_B":"ig4frkx","created_at_utc_A":1657809390,"created_at_utc_B":1657804061,"score_A":220,"score_B":42,"human_ref_A":"Meat pinking or reddening near the bones appears to be a persistent low-grade problem across the supply chain, with a multitude of influences. It has become more common in recent years, possibly because age at slaughter is one of the factors, and birds are being processed younger and younger. Of the factors you can control, choosing fresh over frozen is probably the easiest. https:\/\/pdfs.semanticscholar.org\/6914\/35422cd2b2d6c0cfbbd03195ebd6cc60d7eb.pdf","human_ref_B":"They were likely frozen at some point. When frozen it makes the 'blood' cling to the bone, which is actually pigment from the bone marrow. You tend to get it a little anyways, but it is much stronger if the chicken was frozen.","labels":1,"seconds_difference":5329.0,"score_ratio":5.2380952381} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4h0op","c_root_id_B":"ig4s1vp","created_at_utc_A":1657804646,"created_at_utc_B":1657809390,"score_A":37,"score_B":220,"human_ref_A":"I worked at a place that was one of the first to serve seared tuna. That was a fight were were never going to win. No good suggestion except yeah, educating the guest isn't going to work. Brining in salt or buttermilk, kosher chickens, going with older stewing hens. Fryers are the youngest, and the internet says that younger chickens have more myoglobin.","human_ref_B":"Meat pinking or reddening near the bones appears to be a persistent low-grade problem across the supply chain, with a multitude of influences. It has become more common in recent years, possibly because age at slaughter is one of the factors, and birds are being processed younger and younger. Of the factors you can control, choosing fresh over frozen is probably the easiest. https:\/\/pdfs.semanticscholar.org\/6914\/35422cd2b2d6c0cfbbd03195ebd6cc60d7eb.pdf","labels":0,"seconds_difference":4744.0,"score_ratio":5.9459459459} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig3zj5x","c_root_id_B":"ig4s1vp","created_at_utc_A":1657794685,"created_at_utc_B":1657809390,"score_A":12,"score_B":220,"human_ref_A":"Depending how you plan to serve them you can French them, it leads to better all around cooking. It makes for a nice presentation and sometimes also involves cutting the cartilage off the end of bone allowing the marrow to escape while cooking.","human_ref_B":"Meat pinking or reddening near the bones appears to be a persistent low-grade problem across the supply chain, with a multitude of influences. It has become more common in recent years, possibly because age at slaughter is one of the factors, and birds are being processed younger and younger. Of the factors you can control, choosing fresh over frozen is probably the easiest. https:\/\/pdfs.semanticscholar.org\/6914\/35422cd2b2d6c0cfbbd03195ebd6cc60d7eb.pdf","labels":0,"seconds_difference":14705.0,"score_ratio":18.3333333333} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4fh1e","c_root_id_B":"ig4s1vp","created_at_utc_A":1657803925,"created_at_utc_B":1657809390,"score_A":12,"score_B":220,"human_ref_A":"Check out kosher chicken and the chicken koshering process. Judaism prohibits consuming animal blood, so the meat has to be much better drained. Some also do additional koshering\/draining steps at home like covering the carcass in kosher salt and letting it drain further.","human_ref_B":"Meat pinking or reddening near the bones appears to be a persistent low-grade problem across the supply chain, with a multitude of influences. It has become more common in recent years, possibly because age at slaughter is one of the factors, and birds are being processed younger and younger. Of the factors you can control, choosing fresh over frozen is probably the easiest. https:\/\/pdfs.semanticscholar.org\/6914\/35422cd2b2d6c0cfbbd03195ebd6cc60d7eb.pdf","labels":0,"seconds_difference":5465.0,"score_ratio":18.3333333333} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4s1vp","c_root_id_B":"ig4gys0","created_at_utc_A":1657809390,"created_at_utc_B":1657804621,"score_A":220,"score_B":10,"human_ref_A":"Meat pinking or reddening near the bones appears to be a persistent low-grade problem across the supply chain, with a multitude of influences. It has become more common in recent years, possibly because age at slaughter is one of the factors, and birds are being processed younger and younger. Of the factors you can control, choosing fresh over frozen is probably the easiest. https:\/\/pdfs.semanticscholar.org\/6914\/35422cd2b2d6c0cfbbd03195ebd6cc60d7eb.pdf","human_ref_B":"You might have better luck asking in \/r\/KitchenConfidential or \/r\/ChefIt","labels":1,"seconds_difference":4769.0,"score_ratio":22.0} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4frkx","c_root_id_B":"ig3zj5x","created_at_utc_A":1657804061,"created_at_utc_B":1657794685,"score_A":42,"score_B":12,"human_ref_A":"They were likely frozen at some point. When frozen it makes the 'blood' cling to the bone, which is actually pigment from the bone marrow. You tend to get it a little anyways, but it is much stronger if the chicken was frozen.","human_ref_B":"Depending how you plan to serve them you can French them, it leads to better all around cooking. It makes for a nice presentation and sometimes also involves cutting the cartilage off the end of bone allowing the marrow to escape while cooking.","labels":1,"seconds_difference":9376.0,"score_ratio":3.5} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4fh1e","c_root_id_B":"ig4frkx","created_at_utc_A":1657803925,"created_at_utc_B":1657804061,"score_A":12,"score_B":42,"human_ref_A":"Check out kosher chicken and the chicken koshering process. Judaism prohibits consuming animal blood, so the meat has to be much better drained. Some also do additional koshering\/draining steps at home like covering the carcass in kosher salt and letting it drain further.","human_ref_B":"They were likely frozen at some point. When frozen it makes the 'blood' cling to the bone, which is actually pigment from the bone marrow. You tend to get it a little anyways, but it is much stronger if the chicken was frozen.","labels":0,"seconds_difference":136.0,"score_ratio":3.5} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig3zj5x","c_root_id_B":"ig4h0op","created_at_utc_A":1657794685,"created_at_utc_B":1657804646,"score_A":12,"score_B":37,"human_ref_A":"Depending how you plan to serve them you can French them, it leads to better all around cooking. It makes for a nice presentation and sometimes also involves cutting the cartilage off the end of bone allowing the marrow to escape while cooking.","human_ref_B":"I worked at a place that was one of the first to serve seared tuna. That was a fight were were never going to win. No good suggestion except yeah, educating the guest isn't going to work. Brining in salt or buttermilk, kosher chickens, going with older stewing hens. Fryers are the youngest, and the internet says that younger chickens have more myoglobin.","labels":0,"seconds_difference":9961.0,"score_ratio":3.0833333333} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4h0op","c_root_id_B":"ig4fh1e","created_at_utc_A":1657804646,"created_at_utc_B":1657803925,"score_A":37,"score_B":12,"human_ref_A":"I worked at a place that was one of the first to serve seared tuna. That was a fight were were never going to win. No good suggestion except yeah, educating the guest isn't going to work. Brining in salt or buttermilk, kosher chickens, going with older stewing hens. Fryers are the youngest, and the internet says that younger chickens have more myoglobin.","human_ref_B":"Check out kosher chicken and the chicken koshering process. Judaism prohibits consuming animal blood, so the meat has to be much better drained. Some also do additional koshering\/draining steps at home like covering the carcass in kosher salt and letting it drain further.","labels":1,"seconds_difference":721.0,"score_ratio":3.0833333333} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4gys0","c_root_id_B":"ig4h0op","created_at_utc_A":1657804621,"created_at_utc_B":1657804646,"score_A":10,"score_B":37,"human_ref_A":"You might have better luck asking in \/r\/KitchenConfidential or \/r\/ChefIt","human_ref_B":"I worked at a place that was one of the first to serve seared tuna. That was a fight were were never going to win. No good suggestion except yeah, educating the guest isn't going to work. Brining in salt or buttermilk, kosher chickens, going with older stewing hens. Fryers are the youngest, and the internet says that younger chickens have more myoglobin.","labels":0,"seconds_difference":25.0,"score_ratio":3.7} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig3zj5x","c_root_id_B":"ig4w8kw","created_at_utc_A":1657794685,"created_at_utc_B":1657811033,"score_A":12,"score_B":26,"human_ref_A":"Depending how you plan to serve them you can French them, it leads to better all around cooking. It makes for a nice presentation and sometimes also involves cutting the cartilage off the end of bone allowing the marrow to escape while cooking.","human_ref_B":"I've found that doing a soak for an hour or two in ice water with a tablespoon or two of salt added makes it look a lot more appetizing. Somehow gets rid of the bloody looking stuff.","labels":0,"seconds_difference":16348.0,"score_ratio":2.1666666667} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4w8kw","c_root_id_B":"ig4fh1e","created_at_utc_A":1657811033,"created_at_utc_B":1657803925,"score_A":26,"score_B":12,"human_ref_A":"I've found that doing a soak for an hour or two in ice water with a tablespoon or two of salt added makes it look a lot more appetizing. Somehow gets rid of the bloody looking stuff.","human_ref_B":"Check out kosher chicken and the chicken koshering process. Judaism prohibits consuming animal blood, so the meat has to be much better drained. Some also do additional koshering\/draining steps at home like covering the carcass in kosher salt and letting it drain further.","labels":1,"seconds_difference":7108.0,"score_ratio":2.1666666667} +{"post_id":"vys6mg","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Drumsticks despite being well cooked through come out this red\/pink blood looking thing around the bones\/meat around the bones... I know it's not blood and it's safe to eat and something about the bones leaking their marrow color? It's a big problem in terms of serving food to customers. Are there any ways of avoiding that?","c_root_id_A":"ig4gys0","c_root_id_B":"ig4w8kw","created_at_utc_A":1657804621,"created_at_utc_B":1657811033,"score_A":10,"score_B":26,"human_ref_A":"You might have better luck asking in \/r\/KitchenConfidential or \/r\/ChefIt","human_ref_B":"I've found that doing a soak for an hour or two in ice water with a tablespoon or two of salt added makes it look a lot more appetizing. Somehow gets rid of the bloody looking stuff.","labels":0,"seconds_difference":6412.0,"score_ratio":2.6} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id652kw","c_root_id_B":"id66wn5","created_at_utc_A":1655811065,"created_at_utc_B":1655812291,"score_A":19,"score_B":107,"human_ref_A":"There are multiple options... Company restaurants, school restaurants,... (where volume and easy are the most important factors as opposed to consistency and esthetics) might go for something like a food processor. Others might opt for regular knife work. Remember that most (prep) cooks invest a lot of time in the prep work before the restaurant even opens. Finally, there is the mandolin which makes cutting things to exact sizes easy, especially in large batches. Just make sure that the things that your cutting don't turn out to be your fingers\/hands. These things are insanely dangerous if you don't use them properly. Always use the hand guard!","human_ref_B":"Everything everyone is saying is correct. One thing that would make your life a lot easier is to get a sharp knife. Those Victorinox chef\u2019s knives are pretty easy to come by and they show up sharp as hell. Sharp knives are safer for a number of reasons: *They cut easier, so you don\u2019t need to use as much force, which gives you better control. *If you do cut yourself, a sharp knife slices your flesh. A dull knife tears at it. Slices heal more easily and cleanly, tears do not. *Easier cutting also means less fatigue, so you\u2019re less likely to make a mistake because your hands are tired.","labels":0,"seconds_difference":1226.0,"score_ratio":5.6315789474} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id66wn5","c_root_id_B":"id64r5h","created_at_utc_A":1655812291,"created_at_utc_B":1655810844,"score_A":107,"score_B":9,"human_ref_A":"Everything everyone is saying is correct. One thing that would make your life a lot easier is to get a sharp knife. Those Victorinox chef\u2019s knives are pretty easy to come by and they show up sharp as hell. Sharp knives are safer for a number of reasons: *They cut easier, so you don\u2019t need to use as much force, which gives you better control. *If you do cut yourself, a sharp knife slices your flesh. A dull knife tears at it. Slices heal more easily and cleanly, tears do not. *Easier cutting also means less fatigue, so you\u2019re less likely to make a mistake because your hands are tired.","human_ref_B":">\tHow do restaurants cut all the different vegetables for let\u2019s say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Pretty much. They\u2019ll have prep cooks in earlier in the day, and just start chopping. With practice and good knife skills, you can get through a lot of veggies quickly. For home cooking, I wouldn\u2019t worry about chopping some things - eg. root vegetables, bell peppers, dried things - a day in advance, maybe even two.","labels":1,"seconds_difference":1447.0,"score_ratio":11.8888888889} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id652kw","c_root_id_B":"id6gojp","created_at_utc_A":1655811065,"created_at_utc_B":1655817856,"score_A":19,"score_B":84,"human_ref_A":"There are multiple options... Company restaurants, school restaurants,... (where volume and easy are the most important factors as opposed to consistency and esthetics) might go for something like a food processor. Others might opt for regular knife work. Remember that most (prep) cooks invest a lot of time in the prep work before the restaurant even opens. Finally, there is the mandolin which makes cutting things to exact sizes easy, especially in large batches. Just make sure that the things that your cutting don't turn out to be your fingers\/hands. These things are insanely dangerous if you don't use them properly. Always use the hand guard!","human_ref_B":"Its called food prep. The doors may not open until 5pm but by noon, there is staff inside cutting everything needed, making stocks and sauces, parboiling and blanching vegetables to speed their cooking later. I used to do food prep back in the late 90s. I'd handle easily 160 lbs of potatoes, 10 gallons of stock, 20-30 chickens, buckets of pasta. I'd be roasting, deboning, peeling and cutting for hours and I would leave before the first customer walked in the door. All those stations that the cooks use, we would be chopping up all their garlic, onions, green onion, making the garnishes and so on. Chefs during dinner never really needed to lift a knife unless they ran out of something. That's was the purposes of all this morning prep to make the kitchen run fast and smooth for the rush.","labels":0,"seconds_difference":6791.0,"score_ratio":4.4210526316} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id6cur6","c_root_id_B":"id6gojp","created_at_utc_A":1655815827,"created_at_utc_B":1655817856,"score_A":14,"score_B":84,"human_ref_A":"Mis-En-Place is a French term that effectively means 'Prepare everything ahead of time'. Corporate dining places often buy all their veggies precut by machine. Smaller restaurants have prep cooks. Culinary schools teach about a dozen different cuts that are often used in professional kitchens: 1\/4 inch dice, 1\/8 inch dice, batonette, chiffonade, etc. Many restaurants though really aren't that precise, although if you have been prepping for long, most of your cuts are the same size.","human_ref_B":"Its called food prep. The doors may not open until 5pm but by noon, there is staff inside cutting everything needed, making stocks and sauces, parboiling and blanching vegetables to speed their cooking later. I used to do food prep back in the late 90s. I'd handle easily 160 lbs of potatoes, 10 gallons of stock, 20-30 chickens, buckets of pasta. I'd be roasting, deboning, peeling and cutting for hours and I would leave before the first customer walked in the door. All those stations that the cooks use, we would be chopping up all their garlic, onions, green onion, making the garnishes and so on. Chefs during dinner never really needed to lift a knife unless they ran out of something. That's was the purposes of all this morning prep to make the kitchen run fast and smooth for the rush.","labels":0,"seconds_difference":2029.0,"score_ratio":6.0} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id6gojp","c_root_id_B":"id64r5h","created_at_utc_A":1655817856,"created_at_utc_B":1655810844,"score_A":84,"score_B":9,"human_ref_A":"Its called food prep. The doors may not open until 5pm but by noon, there is staff inside cutting everything needed, making stocks and sauces, parboiling and blanching vegetables to speed their cooking later. I used to do food prep back in the late 90s. I'd handle easily 160 lbs of potatoes, 10 gallons of stock, 20-30 chickens, buckets of pasta. I'd be roasting, deboning, peeling and cutting for hours and I would leave before the first customer walked in the door. All those stations that the cooks use, we would be chopping up all their garlic, onions, green onion, making the garnishes and so on. Chefs during dinner never really needed to lift a knife unless they ran out of something. That's was the purposes of all this morning prep to make the kitchen run fast and smooth for the rush.","human_ref_B":">\tHow do restaurants cut all the different vegetables for let\u2019s say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Pretty much. They\u2019ll have prep cooks in earlier in the day, and just start chopping. With practice and good knife skills, you can get through a lot of veggies quickly. For home cooking, I wouldn\u2019t worry about chopping some things - eg. root vegetables, bell peppers, dried things - a day in advance, maybe even two.","labels":1,"seconds_difference":7012.0,"score_ratio":9.3333333333} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id6af7i","c_root_id_B":"id6gojp","created_at_utc_A":1655814453,"created_at_utc_B":1655817856,"score_A":6,"score_B":84,"human_ref_A":"Prep cook is one of many jobs I've had in a restaurant. Cutting veggies was one of those tasks. We were usually one of the first groups in to get everything ready for the lunch or dinner shift. Some things like onions we'd do on a slicer, but anything like a carrot or celery was cut by hand.","human_ref_B":"Its called food prep. The doors may not open until 5pm but by noon, there is staff inside cutting everything needed, making stocks and sauces, parboiling and blanching vegetables to speed their cooking later. I used to do food prep back in the late 90s. I'd handle easily 160 lbs of potatoes, 10 gallons of stock, 20-30 chickens, buckets of pasta. I'd be roasting, deboning, peeling and cutting for hours and I would leave before the first customer walked in the door. All those stations that the cooks use, we would be chopping up all their garlic, onions, green onion, making the garnishes and so on. Chefs during dinner never really needed to lift a knife unless they ran out of something. That's was the purposes of all this morning prep to make the kitchen run fast and smooth for the rush.","labels":0,"seconds_difference":3403.0,"score_ratio":14.0} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id6a1ui","c_root_id_B":"id6gojp","created_at_utc_A":1655814233,"created_at_utc_B":1655817856,"score_A":6,"score_B":84,"human_ref_A":"They either use a food processor with appropriate blades, or one of the comis chefs will be tasked with veg prep and they'll spend a few hours chopping, slicing and dicing according to what's required.","human_ref_B":"Its called food prep. The doors may not open until 5pm but by noon, there is staff inside cutting everything needed, making stocks and sauces, parboiling and blanching vegetables to speed their cooking later. I used to do food prep back in the late 90s. I'd handle easily 160 lbs of potatoes, 10 gallons of stock, 20-30 chickens, buckets of pasta. I'd be roasting, deboning, peeling and cutting for hours and I would leave before the first customer walked in the door. All those stations that the cooks use, we would be chopping up all their garlic, onions, green onion, making the garnishes and so on. Chefs during dinner never really needed to lift a knife unless they ran out of something. That's was the purposes of all this morning prep to make the kitchen run fast and smooth for the rush.","labels":0,"seconds_difference":3623.0,"score_ratio":14.0} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id652kw","c_root_id_B":"id64r5h","created_at_utc_A":1655811065,"created_at_utc_B":1655810844,"score_A":19,"score_B":9,"human_ref_A":"There are multiple options... Company restaurants, school restaurants,... (where volume and easy are the most important factors as opposed to consistency and esthetics) might go for something like a food processor. Others might opt for regular knife work. Remember that most (prep) cooks invest a lot of time in the prep work before the restaurant even opens. Finally, there is the mandolin which makes cutting things to exact sizes easy, especially in large batches. Just make sure that the things that your cutting don't turn out to be your fingers\/hands. These things are insanely dangerous if you don't use them properly. Always use the hand guard!","human_ref_B":">\tHow do restaurants cut all the different vegetables for let\u2019s say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Pretty much. They\u2019ll have prep cooks in earlier in the day, and just start chopping. With practice and good knife skills, you can get through a lot of veggies quickly. For home cooking, I wouldn\u2019t worry about chopping some things - eg. root vegetables, bell peppers, dried things - a day in advance, maybe even two.","labels":1,"seconds_difference":221.0,"score_ratio":2.1111111111} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id64r5h","c_root_id_B":"id6cur6","created_at_utc_A":1655810844,"created_at_utc_B":1655815827,"score_A":9,"score_B":14,"human_ref_A":">\tHow do restaurants cut all the different vegetables for let\u2019s say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Pretty much. They\u2019ll have prep cooks in earlier in the day, and just start chopping. With practice and good knife skills, you can get through a lot of veggies quickly. For home cooking, I wouldn\u2019t worry about chopping some things - eg. root vegetables, bell peppers, dried things - a day in advance, maybe even two.","human_ref_B":"Mis-En-Place is a French term that effectively means 'Prepare everything ahead of time'. Corporate dining places often buy all their veggies precut by machine. Smaller restaurants have prep cooks. Culinary schools teach about a dozen different cuts that are often used in professional kitchens: 1\/4 inch dice, 1\/8 inch dice, batonette, chiffonade, etc. Many restaurants though really aren't that precise, although if you have been prepping for long, most of your cuts are the same size.","labels":0,"seconds_difference":4983.0,"score_ratio":1.5555555556} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id6af7i","c_root_id_B":"id6cur6","created_at_utc_A":1655814453,"created_at_utc_B":1655815827,"score_A":6,"score_B":14,"human_ref_A":"Prep cook is one of many jobs I've had in a restaurant. Cutting veggies was one of those tasks. We were usually one of the first groups in to get everything ready for the lunch or dinner shift. Some things like onions we'd do on a slicer, but anything like a carrot or celery was cut by hand.","human_ref_B":"Mis-En-Place is a French term that effectively means 'Prepare everything ahead of time'. Corporate dining places often buy all their veggies precut by machine. Smaller restaurants have prep cooks. Culinary schools teach about a dozen different cuts that are often used in professional kitchens: 1\/4 inch dice, 1\/8 inch dice, batonette, chiffonade, etc. Many restaurants though really aren't that precise, although if you have been prepping for long, most of your cuts are the same size.","labels":0,"seconds_difference":1374.0,"score_ratio":2.3333333333} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id6a1ui","c_root_id_B":"id6cur6","created_at_utc_A":1655814233,"created_at_utc_B":1655815827,"score_A":6,"score_B":14,"human_ref_A":"They either use a food processor with appropriate blades, or one of the comis chefs will be tasked with veg prep and they'll spend a few hours chopping, slicing and dicing according to what's required.","human_ref_B":"Mis-En-Place is a French term that effectively means 'Prepare everything ahead of time'. Corporate dining places often buy all their veggies precut by machine. Smaller restaurants have prep cooks. Culinary schools teach about a dozen different cuts that are often used in professional kitchens: 1\/4 inch dice, 1\/8 inch dice, batonette, chiffonade, etc. Many restaurants though really aren't that precise, although if you have been prepping for long, most of your cuts are the same size.","labels":0,"seconds_difference":1594.0,"score_ratio":2.3333333333} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id72vkp","c_root_id_B":"id8y7o7","created_at_utc_A":1655827736,"created_at_utc_B":1655858831,"score_A":4,"score_B":5,"human_ref_A":"Edit: if you decide to do it by hand, buy a big cutting board (unless this is a one off thing for you). Having a cutting board that's a couple feet big rather than the 1 1\/2 feet by whatever gives you so much more room to move. Resturaunts have tables where the whole top is a cutting board alot of the time. If the resturaunt is cutting all the viggies by hand, they usually have a prep cook who comes in to do this. It wouldnt be the people acctually cooking the food. If you need large batches cut you could use a food processor depending on what it is, or you could pre cut everything the day before and store it in air tight containers or water depending on what it is so being exposed to air doesnt damage the color.","human_ref_B":"Prep cooks can do amazing amounts of cutting\/chopping in a short amount of time. How? I remember a Thanksgiving about 25 years ago, it was my first time home for a family holiday in about 11 years since becoming a professional cook. I went into the kitchen and asked my mom what I could do to help. She told me to relax and watch the parade but I insisted on helping. \"you can go chop the carrots and onions,\" she said, like a mom giving a 5 yr old some old pots to bang around 'til he gets bored. So, I go to work on the prep and after a minute or two, I look up and see my mom, sister, and a couple of aunts staring at me. \"What?\", I say. \"How do you do that?\", my sister says. \"Well, you make a little triangle with your left middle fingers and use the knuckle to guide the knife blade\"... \"No, how do you go so fast? I've never seen anything like that.\" Gather around and listen, I'll tell you the secret. They all come close and lean in. \"First, get 100,000 carrots. Peel and slice them. When you're done, you'll be able to go fast.\"","labels":0,"seconds_difference":31095.0,"score_ratio":1.25} +{"post_id":"vhavqa","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do restaurants cut vegetables? Hi all, Have the task to cook for a lot of people this weekend. I love that challenge because I absolutely love to cook, but this makes me wonder. How do restaurants go by cutting large batches of vegetables? I'd think they use something like a food processor, but I can imagine this doesn't yield perfect result (in terms of size and everything being equal in size) that higher end restaurants strive for. How do restaurants cut all the different vegetables for let's say a huge batch of ragu sauce? Do they do all this work by hand, every single day? Do they use specialized tools? Are they buying vegetables pre-chopped?","c_root_id_A":"id72vkp","c_root_id_B":"id8z3ea","created_at_utc_A":1655827736,"created_at_utc_B":1655859266,"score_A":4,"score_B":5,"human_ref_A":"Edit: if you decide to do it by hand, buy a big cutting board (unless this is a one off thing for you). Having a cutting board that's a couple feet big rather than the 1 1\/2 feet by whatever gives you so much more room to move. Resturaunts have tables where the whole top is a cutting board alot of the time. If the resturaunt is cutting all the viggies by hand, they usually have a prep cook who comes in to do this. It wouldnt be the people acctually cooking the food. If you need large batches cut you could use a food processor depending on what it is, or you could pre cut everything the day before and store it in air tight containers or water depending on what it is so being exposed to air doesnt damage the color.","human_ref_B":"I used to work at PF changs as veg prep. It\u2019s all done by hand. Every square piece of onion, every piece of bell pepper, all those green onions, chopped by hand. It took about 4 hours to do them all. I did onions, red and green bell, mushrooms, ginger, green onions 3 different ways, carrots, bok choy, cabbage, and there was more but I can\u2019t remember now. McDonald\u2019s on the other hand, everything comes in bags. Subway cuts half and more comes in bags, sonic cuts almost everything (dated info, been 14 years) most Mexican restaurants cut every vegetable and meat in shop. Tough jobs restaurants.","labels":0,"seconds_difference":31530.0,"score_ratio":1.25} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5mesf","c_root_id_B":"hq5dxfw","created_at_utc_A":1640619375,"created_at_utc_B":1640615349,"score_A":240,"score_B":52,"human_ref_A":"This is gonna sound nuts but it works. Grate a potato or two and spread it over the board in a thick layer. Let it sit for half an hour or so, until the potatoes turn very brown. Then rinse it off, wash with soap and water, and dry. Why in the hell does this work, you ask? The enzyme in potatoes and apples that makes them turn brown when they oxidize is also a natural de-odorizer.","human_ref_B":"Lemon juice and salt has always worked for me","labels":1,"seconds_difference":4026.0,"score_ratio":4.6153846154} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5bqu1","c_root_id_B":"hq5mesf","created_at_utc_A":1640614193,"created_at_utc_B":1640619375,"score_A":41,"score_B":240,"human_ref_A":"I use soap and water on my boards and also keep them oiled up so flavors can't absorb into the wood.","human_ref_B":"This is gonna sound nuts but it works. Grate a potato or two and spread it over the board in a thick layer. Let it sit for half an hour or so, until the potatoes turn very brown. Then rinse it off, wash with soap and water, and dry. Why in the hell does this work, you ask? The enzyme in potatoes and apples that makes them turn brown when they oxidize is also a natural de-odorizer.","labels":0,"seconds_difference":5182.0,"score_ratio":5.8536585366} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5mesf","c_root_id_B":"hq5ariz","created_at_utc_A":1640619375,"created_at_utc_B":1640613666,"score_A":240,"score_B":33,"human_ref_A":"This is gonna sound nuts but it works. Grate a potato or two and spread it over the board in a thick layer. Let it sit for half an hour or so, until the potatoes turn very brown. Then rinse it off, wash with soap and water, and dry. Why in the hell does this work, you ask? The enzyme in potatoes and apples that makes them turn brown when they oxidize is also a natural de-odorizer.","human_ref_B":"Whatever you do, for the sake of everything holy. Dont bleach it.","labels":1,"seconds_difference":5709.0,"score_ratio":7.2727272727} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5mesf","c_root_id_B":"hq5ayag","created_at_utc_A":1640619375,"created_at_utc_B":1640613769,"score_A":240,"score_B":16,"human_ref_A":"This is gonna sound nuts but it works. Grate a potato or two and spread it over the board in a thick layer. Let it sit for half an hour or so, until the potatoes turn very brown. Then rinse it off, wash with soap and water, and dry. Why in the hell does this work, you ask? The enzyme in potatoes and apples that makes them turn brown when they oxidize is also a natural de-odorizer.","human_ref_B":"I always have one just for onions and peppers and other strong veggies... not a bad practice to have two....","labels":1,"seconds_difference":5606.0,"score_ratio":15.0} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5mesf","c_root_id_B":"hq5khl4","created_at_utc_A":1640619375,"created_at_utc_B":1640618512,"score_A":240,"score_B":12,"human_ref_A":"This is gonna sound nuts but it works. Grate a potato or two and spread it over the board in a thick layer. Let it sit for half an hour or so, until the potatoes turn very brown. Then rinse it off, wash with soap and water, and dry. Why in the hell does this work, you ask? The enzyme in potatoes and apples that makes them turn brown when they oxidize is also a natural de-odorizer.","human_ref_B":"I\u2019ve never worried about it. Never seemed to effect the other foods in a meaningful way, at all. Did you treat your board with mineral oil first?","labels":1,"seconds_difference":863.0,"score_ratio":20.0} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5dxfw","c_root_id_B":"hq5bqu1","created_at_utc_A":1640615349,"created_at_utc_B":1640614193,"score_A":52,"score_B":41,"human_ref_A":"Lemon juice and salt has always worked for me","human_ref_B":"I use soap and water on my boards and also keep them oiled up so flavors can't absorb into the wood.","labels":1,"seconds_difference":1156.0,"score_ratio":1.2682926829} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5ariz","c_root_id_B":"hq5dxfw","created_at_utc_A":1640613666,"created_at_utc_B":1640615349,"score_A":33,"score_B":52,"human_ref_A":"Whatever you do, for the sake of everything holy. Dont bleach it.","human_ref_B":"Lemon juice and salt has always worked for me","labels":0,"seconds_difference":1683.0,"score_ratio":1.5757575758} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5ayag","c_root_id_B":"hq5dxfw","created_at_utc_A":1640613769,"created_at_utc_B":1640615349,"score_A":16,"score_B":52,"human_ref_A":"I always have one just for onions and peppers and other strong veggies... not a bad practice to have two....","human_ref_B":"Lemon juice and salt has always worked for me","labels":0,"seconds_difference":1580.0,"score_ratio":3.25} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5bqu1","c_root_id_B":"hq5n7yq","created_at_utc_A":1640614193,"created_at_utc_B":1640619730,"score_A":41,"score_B":47,"human_ref_A":"I use soap and water on my boards and also keep them oiled up so flavors can't absorb into the wood.","human_ref_B":"I have had success \"sanding\" the board with kosher salt and half a lemon and leaving it sit for a few hours. In the future make sure you oil and wax your wood boards to help avoid absorbing liquids and smells.","labels":0,"seconds_difference":5537.0,"score_ratio":1.1463414634} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5ariz","c_root_id_B":"hq5n7yq","created_at_utc_A":1640613666,"created_at_utc_B":1640619730,"score_A":33,"score_B":47,"human_ref_A":"Whatever you do, for the sake of everything holy. Dont bleach it.","human_ref_B":"I have had success \"sanding\" the board with kosher salt and half a lemon and leaving it sit for a few hours. In the future make sure you oil and wax your wood boards to help avoid absorbing liquids and smells.","labels":0,"seconds_difference":6064.0,"score_ratio":1.4242424242} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5ayag","c_root_id_B":"hq5n7yq","created_at_utc_A":1640613769,"created_at_utc_B":1640619730,"score_A":16,"score_B":47,"human_ref_A":"I always have one just for onions and peppers and other strong veggies... not a bad practice to have two....","human_ref_B":"I have had success \"sanding\" the board with kosher salt and half a lemon and leaving it sit for a few hours. In the future make sure you oil and wax your wood boards to help avoid absorbing liquids and smells.","labels":0,"seconds_difference":5961.0,"score_ratio":2.9375} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5khl4","c_root_id_B":"hq5n7yq","created_at_utc_A":1640618512,"created_at_utc_B":1640619730,"score_A":12,"score_B":47,"human_ref_A":"I\u2019ve never worried about it. Never seemed to effect the other foods in a meaningful way, at all. Did you treat your board with mineral oil first?","human_ref_B":"I have had success \"sanding\" the board with kosher salt and half a lemon and leaving it sit for a few hours. In the future make sure you oil and wax your wood boards to help avoid absorbing liquids and smells.","labels":0,"seconds_difference":1218.0,"score_ratio":3.9166666667} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5bqu1","c_root_id_B":"hq5ariz","created_at_utc_A":1640614193,"created_at_utc_B":1640613666,"score_A":41,"score_B":33,"human_ref_A":"I use soap and water on my boards and also keep them oiled up so flavors can't absorb into the wood.","human_ref_B":"Whatever you do, for the sake of everything holy. Dont bleach it.","labels":1,"seconds_difference":527.0,"score_ratio":1.2424242424} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5ayag","c_root_id_B":"hq5bqu1","created_at_utc_A":1640613769,"created_at_utc_B":1640614193,"score_A":16,"score_B":41,"human_ref_A":"I always have one just for onions and peppers and other strong veggies... not a bad practice to have two....","human_ref_B":"I use soap and water on my boards and also keep them oiled up so flavors can't absorb into the wood.","labels":0,"seconds_difference":424.0,"score_ratio":2.5625} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5nx8y","c_root_id_B":"hq5qy71","created_at_utc_A":1640620039,"created_at_utc_B":1640621352,"score_A":2,"score_B":5,"human_ref_A":"Cold water, then soap, then cold water","human_ref_B":"I never did this but consider polishing up. The smell is probably only in the top layer of wood. Make sure to oil wooden boards. I use mineral oil instead of vegetable one. It doesn't spoil inside the wood.","labels":0,"seconds_difference":1313.0,"score_ratio":2.5} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5nx8y","c_root_id_B":"hq5tc8f","created_at_utc_A":1640620039,"created_at_utc_B":1640622373,"score_A":2,"score_B":3,"human_ref_A":"Cold water, then soap, then cold water","human_ref_B":"Rub half a lemon on it...","labels":0,"seconds_difference":2334.0,"score_ratio":1.5} +{"post_id":"rpnjeq","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How do you get the smell of onion off a wooden cutting board? I\u2019ve tried everything. Never goes away. I don\u2019t want to use it have everything taste like onions. Lol.","c_root_id_A":"hq5nx8y","c_root_id_B":"hq5r1ef","created_at_utc_A":1640620039,"created_at_utc_B":1640621391,"score_A":2,"score_B":3,"human_ref_A":"Cold water, then soap, then cold water","human_ref_B":"I use steel wool and soap and rub the hell out of it. Works for my bamboo board at least","labels":0,"seconds_difference":1352.0,"score_ratio":1.5} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. I was wondering if I want more should I start over or reuse the brine?","c_root_id_A":"fyvz89k","c_root_id_B":"fyvufnq","created_at_utc_A":1595436507,"created_at_utc_B":1595434176,"score_A":377,"score_B":134,"human_ref_A":"Reuse it to marinate chicken!","human_ref_B":"Yes, but the pickle brine will be diluted a bit by the water in the cucumbers.","labels":1,"seconds_difference":2331.0,"score_ratio":2.8134328358} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. I was wondering if I want more should I start over or reuse the brine?","c_root_id_A":"fyvufnq","c_root_id_B":"fyw16fy","created_at_utc_A":1595434176,"created_at_utc_B":1595437446,"score_A":134,"score_B":150,"human_ref_A":"Yes, but the pickle brine will be diluted a bit by the water in the cucumbers.","human_ref_B":"101 uses! Or... at least four or five I can think of :) 1. Quick pickle other stuff in it 2. Add to simmering greens 3. Splash into salad dressings 4. Splash on a pile of cooked beans 5. Drink a shot when dehydrated along with a bunch of water...","labels":0,"seconds_difference":3270.0,"score_ratio":1.1194029851} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. I was wondering if I want more should I start over or reuse the brine?","c_root_id_A":"fyw06gl","c_root_id_B":"fyw16fy","created_at_utc_A":1595436965,"created_at_utc_B":1595437446,"score_A":39,"score_B":150,"human_ref_A":"I reuse the brine for pickled Onions. I filter it and use a new jar and top with more vinegar if necessary. I've never noticed anything off, but I only reuse the brine once or twice before I start over.","human_ref_B":"101 uses! Or... at least four or five I can think of :) 1. Quick pickle other stuff in it 2. Add to simmering greens 3. Splash into salad dressings 4. Splash on a pile of cooked beans 5. Drink a shot when dehydrated along with a bunch of water...","labels":0,"seconds_difference":481.0,"score_ratio":3.8461538462} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. I was wondering if I want more should I start over or reuse the brine?","c_root_id_A":"fyw06gl","c_root_id_B":"fywcupq","created_at_utc_A":1595436965,"created_at_utc_B":1595442891,"score_A":39,"score_B":51,"human_ref_A":"I reuse the brine for pickled Onions. I filter it and use a new jar and top with more vinegar if necessary. I've never noticed anything off, but I only reuse the brine once or twice before I start over.","human_ref_B":"I was today years old when I saw that I shouldn't be throwing the pickle juice down the drain. Thank you Reddit for the aura of enlightenment that now surrounds my head!","labels":0,"seconds_difference":5926.0,"score_ratio":1.3076923077} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. 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Also an essential component to a marinade for southern or Nashville style fried chicken.","human_ref_B":"I make dill pickles constantly! I like the brine to season my pinto beans and to make gazpacho... But most of it, I just drink. :-0","labels":0,"seconds_difference":4788.0,"score_ratio":1.5833333333} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. I was wondering if I want more should I start over or reuse the brine?","c_root_id_A":"fyw2uzo","c_root_id_B":"fywii3n","created_at_utc_A":1595438254,"created_at_utc_B":1595445539,"score_A":13,"score_B":19,"human_ref_A":"Brine meat.","human_ref_B":"I make dill pickles constantly! I like the brine to season my pinto beans and to make gazpacho... But most of it, I just drink. :-0","labels":0,"seconds_difference":7285.0,"score_ratio":1.4615384615} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. I was wondering if I want more should I start over or reuse the brine?","c_root_id_A":"fywii3n","c_root_id_B":"fywf6x1","created_at_utc_A":1595445539,"created_at_utc_B":1595443995,"score_A":19,"score_B":7,"human_ref_A":"I make dill pickles constantly! I like the brine to season my pinto beans and to make gazpacho... But most of it, I just drink. :-0","human_ref_B":"I know this is ask culinary, but pickle juice is an all natural weed killer","labels":1,"seconds_difference":1544.0,"score_ratio":2.7142857143} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. I was wondering if I want more should I start over or reuse the brine?","c_root_id_A":"fywf6x1","c_root_id_B":"fywjr6l","created_at_utc_A":1595443995,"created_at_utc_B":1595446119,"score_A":7,"score_B":8,"human_ref_A":"I know this is ask culinary, but pickle juice is an all natural weed killer","human_ref_B":"On a similar note, I reuse jalape\u00f1o juice to soak sliced carrots in. Really good with chips.","labels":0,"seconds_difference":2124.0,"score_ratio":1.1428571429} +{"post_id":"hvwbcc","domain":"askculinary_validation","upvote_ratio":0.98,"history":"Can you reuse pickle brine? I made refrigerator dill pickles and they were so good, they went fast. I was wondering if I want more should I start over or reuse the brine?","c_root_id_A":"fyxh499","c_root_id_B":"fywf6x1","created_at_utc_A":1595463174,"created_at_utc_B":1595443995,"score_A":8,"score_B":7,"human_ref_A":"Only if you haven't been dipping your fingers into it. If you use a clean tool to retrieve your pickles, you're golden. But if your fingers have been in & out of the brine, they leave behind bacteria. Yes, I know folks will say it's a high-acid & high-salt environment. But, as a line cook, I've witnessed cold pickles on the line go funky in just one or two shifts, from cooks dipping their ungloved fingers into the brine. I never would have believed it, but, I couldn't refute what I witnessed a dozen times or more.","human_ref_B":"I know this is ask culinary, but pickle juice is an all natural weed killer","labels":1,"seconds_difference":19179.0,"score_ratio":1.1428571429} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbljqf","c_root_id_B":"fxbittt","created_at_utc_A":1594222540,"created_at_utc_B":1594221206,"score_A":284,"score_B":6,"human_ref_A":"I'm sure Kenji did this in the food lab and the answer is yes... But it can lead to a grittier \/murky stock as all the marrow and bone particles end up in the stock. It improves the timing for making the stock (takes less time) but needs properly strained, which can be a pain if you don't have a dishwasher to clean the stuff afterwards! (me!)","human_ref_B":"That\u2019s a good question, and I\u2019m curious about the answer too. I certainly can\u2019t see it hurting anything, as long as you strain it well for bone bits.","labels":1,"seconds_difference":1334.0,"score_ratio":47.3333333333} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbmlzm","c_root_id_B":"fxbmiik","created_at_utc_A":1594223055,"created_at_utc_B":1594223009,"score_A":63,"score_B":15,"human_ref_A":"There's benefits, but it'll affect the clarity of your broth. It's because you're releasing the marrow, some gelatin, and other minerals into the liquid. It is a common Asian technique. I will also add that pressure cookers are superior for making broth, too, and also cut down time a lot. SeriousEats actually combines both blending the bones and a pressure cooker to use leftover carcass. They don't discuss why this works, but, rest assured, it's just marrow, minerals, and gelatin. Article here","human_ref_B":"I cut or break my bones in half. It makes a muddier stock so a China Cap would be the way to go with a little cheesecloth to line it with for straining. If you aren't making a clear soup it is the way to go for a richer more flavorful stock.","labels":1,"seconds_difference":46.0,"score_ratio":4.2} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbmlzm","c_root_id_B":"fxbittt","created_at_utc_A":1594223055,"created_at_utc_B":1594221206,"score_A":63,"score_B":6,"human_ref_A":"There's benefits, but it'll affect the clarity of your broth. It's because you're releasing the marrow, some gelatin, and other minerals into the liquid. It is a common Asian technique. I will also add that pressure cookers are superior for making broth, too, and also cut down time a lot. SeriousEats actually combines both blending the bones and a pressure cooker to use leftover carcass. They don't discuss why this works, but, rest assured, it's just marrow, minerals, and gelatin. Article here","human_ref_B":"That\u2019s a good question, and I\u2019m curious about the answer too. I certainly can\u2019t see it hurting anything, as long as you strain it well for bone bits.","labels":1,"seconds_difference":1849.0,"score_ratio":10.5} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbmlzm","c_root_id_B":"fxbmgka","created_at_utc_A":1594223055,"created_at_utc_B":1594222983,"score_A":63,"score_B":7,"human_ref_A":"There's benefits, but it'll affect the clarity of your broth. It's because you're releasing the marrow, some gelatin, and other minerals into the liquid. It is a common Asian technique. I will also add that pressure cookers are superior for making broth, too, and also cut down time a lot. SeriousEats actually combines both blending the bones and a pressure cooker to use leftover carcass. They don't discuss why this works, but, rest assured, it's just marrow, minerals, and gelatin. Article here","human_ref_B":"Smashing the bones also increases the surface area to extract more flavour","labels":1,"seconds_difference":72.0,"score_ratio":9.0} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbmiik","c_root_id_B":"fxbo0fm","created_at_utc_A":1594223009,"created_at_utc_B":1594223719,"score_A":15,"score_B":19,"human_ref_A":"I cut or break my bones in half. It makes a muddier stock so a China Cap would be the way to go with a little cheesecloth to line it with for straining. If you aren't making a clear soup it is the way to go for a richer more flavorful stock.","human_ref_B":"It depends what you want to use the stock for. There are times when you want a clear, refined stock. If that\u2019s the case, don\u2019t break them. If I\u2019m using the stock for beans or some like pork chile verde, breaking then bones makes a much heartier stock. I found that I don\u2019t need to grind them up. You\u2019re simply giving the marrow a chance to leave the bone. I take a cleaver or a heavy chef knife and break each bone in half","labels":0,"seconds_difference":710.0,"score_ratio":1.2666666667} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbo0fm","c_root_id_B":"fxbittt","created_at_utc_A":1594223719,"created_at_utc_B":1594221206,"score_A":19,"score_B":6,"human_ref_A":"It depends what you want to use the stock for. There are times when you want a clear, refined stock. If that\u2019s the case, don\u2019t break them. If I\u2019m using the stock for beans or some like pork chile verde, breaking then bones makes a much heartier stock. I found that I don\u2019t need to grind them up. You\u2019re simply giving the marrow a chance to leave the bone. I take a cleaver or a heavy chef knife and break each bone in half","human_ref_B":"That\u2019s a good question, and I\u2019m curious about the answer too. I certainly can\u2019t see it hurting anything, as long as you strain it well for bone bits.","labels":1,"seconds_difference":2513.0,"score_ratio":3.1666666667} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbmgka","c_root_id_B":"fxbo0fm","created_at_utc_A":1594222983,"created_at_utc_B":1594223719,"score_A":7,"score_B":19,"human_ref_A":"Smashing the bones also increases the surface area to extract more flavour","human_ref_B":"It depends what you want to use the stock for. There are times when you want a clear, refined stock. If that\u2019s the case, don\u2019t break them. If I\u2019m using the stock for beans or some like pork chile verde, breaking then bones makes a much heartier stock. I found that I don\u2019t need to grind them up. You\u2019re simply giving the marrow a chance to leave the bone. I take a cleaver or a heavy chef knife and break each bone in half","labels":0,"seconds_difference":736.0,"score_ratio":2.7142857143} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbittt","c_root_id_B":"fxbmiik","created_at_utc_A":1594221206,"created_at_utc_B":1594223009,"score_A":6,"score_B":15,"human_ref_A":"That\u2019s a good question, and I\u2019m curious about the answer too. I certainly can\u2019t see it hurting anything, as long as you strain it well for bone bits.","human_ref_B":"I cut or break my bones in half. It makes a muddier stock so a China Cap would be the way to go with a little cheesecloth to line it with for straining. If you aren't making a clear soup it is the way to go for a richer more flavorful stock.","labels":0,"seconds_difference":1803.0,"score_ratio":2.5} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbmgka","c_root_id_B":"fxbmiik","created_at_utc_A":1594222983,"created_at_utc_B":1594223009,"score_A":7,"score_B":15,"human_ref_A":"Smashing the bones also increases the surface area to extract more flavour","human_ref_B":"I cut or break my bones in half. It makes a muddier stock so a China Cap would be the way to go with a little cheesecloth to line it with for straining. If you aren't making a clear soup it is the way to go for a richer more flavorful stock.","labels":0,"seconds_difference":26.0,"score_ratio":2.1428571429} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxc4g84","c_root_id_B":"fxbittt","created_at_utc_A":1594231386,"created_at_utc_B":1594221206,"score_A":11,"score_B":6,"human_ref_A":"As a student trying to do everything on the cheap, I save and re-roast the bones from any chicken thighs I use, and make stock with them! A little ways into the boil, I fish the thigh bones out of the stock and half them longways. I can confirm it helps to make the stock yummier.","human_ref_B":"That\u2019s a good question, and I\u2019m curious about the answer too. I certainly can\u2019t see it hurting anything, as long as you strain it well for bone bits.","labels":1,"seconds_difference":10180.0,"score_ratio":1.8333333333} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbqxfp","c_root_id_B":"fxc4g84","created_at_utc_A":1594225104,"created_at_utc_B":1594231386,"score_A":6,"score_B":11,"human_ref_A":"Most likely but you would need to strain your stock really well (using something like a chinoise) since all the gunk from the bones will also come out when making the stock. Depending on what you are using it for, it\u2019s not necessarily a bad thing but it would darken the stock and may affect the taste. Plus, if you don\u2019t cut through the bones neatly, be careful of tiny bone fragments because they are really, really sharp (I almost cut my mouth drinking soup when I didn\u2019t strain it properly).","human_ref_B":"As a student trying to do everything on the cheap, I save and re-roast the bones from any chicken thighs I use, and make stock with them! A little ways into the boil, I fish the thigh bones out of the stock and half them longways. I can confirm it helps to make the stock yummier.","labels":0,"seconds_difference":6282.0,"score_ratio":1.8333333333} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxc4g84","c_root_id_B":"fxbmgka","created_at_utc_A":1594231386,"created_at_utc_B":1594222983,"score_A":11,"score_B":7,"human_ref_A":"As a student trying to do everything on the cheap, I save and re-roast the bones from any chicken thighs I use, and make stock with them! A little ways into the boil, I fish the thigh bones out of the stock and half them longways. I can confirm it helps to make the stock yummier.","human_ref_B":"Smashing the bones also increases the surface area to extract more flavour","labels":1,"seconds_difference":8403.0,"score_ratio":1.5714285714} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbv17g","c_root_id_B":"fxc4g84","created_at_utc_A":1594227020,"created_at_utc_B":1594231386,"score_A":6,"score_B":11,"human_ref_A":"Im not sure about that, im sure it couldn't hurt. I know many people who use chicken feet in their stock. There is a lot of collagen in them and makes for a great bone stock!","human_ref_B":"As a student trying to do everything on the cheap, I save and re-roast the bones from any chicken thighs I use, and make stock with them! A little ways into the boil, I fish the thigh bones out of the stock and half them longways. I can confirm it helps to make the stock yummier.","labels":0,"seconds_difference":4366.0,"score_ratio":1.8333333333} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxbmgka","c_root_id_B":"fxbittt","created_at_utc_A":1594222983,"created_at_utc_B":1594221206,"score_A":7,"score_B":6,"human_ref_A":"Smashing the bones also increases the surface area to extract more flavour","human_ref_B":"That\u2019s a good question, and I\u2019m curious about the answer too. I certainly can\u2019t see it hurting anything, as long as you strain it well for bone bits.","labels":1,"seconds_difference":1777.0,"score_ratio":1.1666666667} +{"post_id":"hniims","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is chicken stock improved by smashing the bones first? Forgive the newbie question. I've only just experienced the revelation of roasting the bones first. I had no idea what I was missing. A few asian soup sources suggests smashing the chicken bones first in a mortar and pestle first. Is there any value-add to this?","c_root_id_A":"fxc9q2g","c_root_id_B":"fxcbozh","created_at_utc_A":1594233824,"created_at_utc_B":1594234729,"score_A":4,"score_B":5,"human_ref_A":"Secondary question can I use cooked bones to make stock or just uncooked ones?","human_ref_B":"I used to smash the bones and eat the marrow. What I've found is that the marrow tastes better if it is filtered through the *bones.* The bones themselves have a flavor, and that's most of what you're tasting, not the marrow. I would say, try smashing, but pure marrow tastes a little weird. It's more palatable when filtered through the whole bone.","labels":0,"seconds_difference":905.0,"score_ratio":1.25} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk85s5b","c_root_id_B":"hk8nm70","created_at_utc_A":1636652282,"created_at_utc_B":1636659397,"score_A":89,"score_B":340,"human_ref_A":"The surface needs to be dry dry dry... So i use ziplock bags to shake; rice flour... Than wet... Than coating...etc I use rice because it's no taste..gluten free..works great..super thin..cheap.. I also find that if i allow it to sit on a rack and dry off for 10 min. After coating it creates a film that allows it to cook crisp and stick on nicely.","human_ref_B":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","labels":0,"seconds_difference":7115.0,"score_ratio":3.8202247191} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8nm70","c_root_id_B":"hk8bx4a","created_at_utc_A":1636659397,"created_at_utc_B":1636654676,"score_A":340,"score_B":65,"human_ref_A":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","human_ref_B":"Always let the chicken rest with the coating on. At least 20 minutes. My husband teases me because my chicken is a multi-day process. I marinate it in buttermilk and seasonings overnight. On the 2nd day, I use a large bag to shake the chicken in the coating, then put it on racks and back into the fridge overnight. Then fry on the late morning of day 3. Chicken comes out juicy and flavorful, coating always comes out crispy and doesn't fall off. Long story short: coat the chicken well, and let it sit as long as you can before frying. Good luck! Someone asked a question and for details, and I can't reply to them, for some reason. I don't have a recipe, sorry. Learned from Grandma, and she didn't do measurements. So here's details: Chicken into a bowl or large container. Mix buttermilk, cayenne, salt, garlic powder and thyme and pour that over the chicken, making sure the chicken is covered. Into the fridge, and let it set. Mix up flour with the same seasonings as the marinade and put into a disposable zip top bag, a large plastic container with a lid or (if you're my grandmother), a paper shopping bag from the market. The amounts of both the buttermilk and flour will depend on how much chicken you're making. Cooking for 2? Pint of buttermilk and cup of flour should be fine. Increase as needed. You need enough to fully cover and fully coat each piece of chicken. But do NOT skimp on the seasonings. Determine what you think is a reasonable amount, and then double that. Seriously. Lay out a sheet pan with a cooking rack in it. The sheet pan to catch anything that drips. The rack to let air move around the chicken, so the entire piece is crispy. One at a time, take a piece directly from the marinade, into the flour and shake hard for about 10 seconds. Take the chicken from the flour onto the rack. When all the chicken is done, put it in the fridge. Don't cover it, it'll be fine. When you're going to cook, take the chicken out of the fridge while you're prepping your oil and . Set up another sheet pan and rack. When the oil hits 375, start frying. Don't crowd the oil. Do a couple of pieces at a time, putting them into the rack when they're golden brown. Two ways to do it: carefully fry the chicken until its fully cooked by frying. Or, set your oven to 275, and put the finished fried chicken into the oven to finish cooking there. I generally do only the oil. Grandma did both. Mix hot sauce, honey, and a bit of melted butter, and serve with the chicken. Along with sides of potato salad, greens, and biscuits. Then invite me over, thanks!! Hope that helps. Edit: words and details","labels":1,"seconds_difference":4721.0,"score_ratio":5.2307692308} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8nm70","c_root_id_B":"hk8g63a","created_at_utc_A":1636659397,"created_at_utc_B":1636656373,"score_A":340,"score_B":14,"human_ref_A":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","human_ref_B":"Letting it sit helps a lot, yes - you're giving the coating a chance to adhere.","labels":1,"seconds_difference":3024.0,"score_ratio":24.2857142857} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8nm70","c_root_id_B":"hk8ayxj","created_at_utc_A":1636659397,"created_at_utc_B":1636654297,"score_A":340,"score_B":8,"human_ref_A":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","human_ref_B":"I make fried chicken skewers a lot at work. I coat them in seasoned flour first, then seasoned egg, then panko. After the egg, I first roll the chicken around in the panko then bury it in a pile and squeeze the panko onto the chicken in my fist. You could also freeze the chicken at this point and the breading will stay on even better (if they're not huge you can drop it straight in the frier frozen, no need to thaw).","labels":1,"seconds_difference":5100.0,"score_ratio":42.5} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8da64","c_root_id_B":"hk8nm70","created_at_utc_A":1636655219,"created_at_utc_B":1636659397,"score_A":6,"score_B":340,"human_ref_A":"My chef friend just gave me an idea I haven't tried. Use potato flour. Apparently it's super sticky.","human_ref_B":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","labels":0,"seconds_difference":4178.0,"score_ratio":56.6666666667} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk87247","c_root_id_B":"hk8nm70","created_at_utc_A":1636652771,"created_at_utc_B":1636659397,"score_A":4,"score_B":340,"human_ref_A":"https:\/\/www.webstaurantstore.com\/blog\/624\/how-to-bread-meat.html","human_ref_B":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","labels":0,"seconds_difference":6626.0,"score_ratio":85.0} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8kr4t","c_root_id_B":"hk8nm70","created_at_utc_A":1636658220,"created_at_utc_B":1636659397,"score_A":3,"score_B":340,"human_ref_A":"I just made fried chicken for the first time this week. I unintentionally dredged it and had a change of dinner plans so it sad in it\u2019s coating on a wire rack on the fridge for a few hours until i came home and fried it and it came out perfect","human_ref_B":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","labels":0,"seconds_difference":1177.0,"score_ratio":113.3333333333} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8nm70","c_root_id_B":"hk8kh32","created_at_utc_A":1636659397,"created_at_utc_B":1636658106,"score_A":340,"score_B":3,"human_ref_A":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","human_ref_B":"A comment on another post earlier https:\/\/reddit.com\/r\/AskCulinary\/comments\/qrbhqq\/_\/hk6k3db\/?context=1 mentioned in the food industry they use modified starch for better adhesion. Dunno if that will help","labels":1,"seconds_difference":1291.0,"score_ratio":113.3333333333} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8nm70","c_root_id_B":"hk8nm2p","created_at_utc_A":1636659397,"created_at_utc_B":1636659396,"score_A":340,"score_B":2,"human_ref_A":"I'm shocked nobody has said this....because this is 100% the issue: you're going straight into your wet dip. You need go flour ----> wet mix ----> dry","human_ref_B":"What kind of flour are you using? I bought self-rising for a cake recipe and then had no use for it. Tried it with frying and it came off in the oil. Was a mistake.","labels":1,"seconds_difference":1.0,"score_ratio":170.0} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8bx4a","c_root_id_B":"hk8ayxj","created_at_utc_A":1636654676,"created_at_utc_B":1636654297,"score_A":65,"score_B":8,"human_ref_A":"Always let the chicken rest with the coating on. At least 20 minutes. My husband teases me because my chicken is a multi-day process. I marinate it in buttermilk and seasonings overnight. On the 2nd day, I use a large bag to shake the chicken in the coating, then put it on racks and back into the fridge overnight. Then fry on the late morning of day 3. Chicken comes out juicy and flavorful, coating always comes out crispy and doesn't fall off. Long story short: coat the chicken well, and let it sit as long as you can before frying. Good luck! Someone asked a question and for details, and I can't reply to them, for some reason. I don't have a recipe, sorry. Learned from Grandma, and she didn't do measurements. So here's details: Chicken into a bowl or large container. Mix buttermilk, cayenne, salt, garlic powder and thyme and pour that over the chicken, making sure the chicken is covered. Into the fridge, and let it set. Mix up flour with the same seasonings as the marinade and put into a disposable zip top bag, a large plastic container with a lid or (if you're my grandmother), a paper shopping bag from the market. The amounts of both the buttermilk and flour will depend on how much chicken you're making. Cooking for 2? Pint of buttermilk and cup of flour should be fine. Increase as needed. You need enough to fully cover and fully coat each piece of chicken. But do NOT skimp on the seasonings. Determine what you think is a reasonable amount, and then double that. Seriously. Lay out a sheet pan with a cooking rack in it. The sheet pan to catch anything that drips. The rack to let air move around the chicken, so the entire piece is crispy. One at a time, take a piece directly from the marinade, into the flour and shake hard for about 10 seconds. Take the chicken from the flour onto the rack. When all the chicken is done, put it in the fridge. Don't cover it, it'll be fine. When you're going to cook, take the chicken out of the fridge while you're prepping your oil and . Set up another sheet pan and rack. When the oil hits 375, start frying. Don't crowd the oil. Do a couple of pieces at a time, putting them into the rack when they're golden brown. Two ways to do it: carefully fry the chicken until its fully cooked by frying. Or, set your oven to 275, and put the finished fried chicken into the oven to finish cooking there. I generally do only the oil. Grandma did both. Mix hot sauce, honey, and a bit of melted butter, and serve with the chicken. Along with sides of potato salad, greens, and biscuits. Then invite me over, thanks!! Hope that helps. Edit: words and details","human_ref_B":"I make fried chicken skewers a lot at work. I coat them in seasoned flour first, then seasoned egg, then panko. After the egg, I first roll the chicken around in the panko then bury it in a pile and squeeze the panko onto the chicken in my fist. You could also freeze the chicken at this point and the breading will stay on even better (if they're not huge you can drop it straight in the frier frozen, no need to thaw).","labels":1,"seconds_difference":379.0,"score_ratio":8.125} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8bx4a","c_root_id_B":"hk87247","created_at_utc_A":1636654676,"created_at_utc_B":1636652771,"score_A":65,"score_B":4,"human_ref_A":"Always let the chicken rest with the coating on. At least 20 minutes. My husband teases me because my chicken is a multi-day process. I marinate it in buttermilk and seasonings overnight. On the 2nd day, I use a large bag to shake the chicken in the coating, then put it on racks and back into the fridge overnight. Then fry on the late morning of day 3. Chicken comes out juicy and flavorful, coating always comes out crispy and doesn't fall off. Long story short: coat the chicken well, and let it sit as long as you can before frying. Good luck! Someone asked a question and for details, and I can't reply to them, for some reason. I don't have a recipe, sorry. Learned from Grandma, and she didn't do measurements. So here's details: Chicken into a bowl or large container. Mix buttermilk, cayenne, salt, garlic powder and thyme and pour that over the chicken, making sure the chicken is covered. Into the fridge, and let it set. Mix up flour with the same seasonings as the marinade and put into a disposable zip top bag, a large plastic container with a lid or (if you're my grandmother), a paper shopping bag from the market. The amounts of both the buttermilk and flour will depend on how much chicken you're making. Cooking for 2? Pint of buttermilk and cup of flour should be fine. Increase as needed. You need enough to fully cover and fully coat each piece of chicken. But do NOT skimp on the seasonings. Determine what you think is a reasonable amount, and then double that. Seriously. Lay out a sheet pan with a cooking rack in it. The sheet pan to catch anything that drips. The rack to let air move around the chicken, so the entire piece is crispy. One at a time, take a piece directly from the marinade, into the flour and shake hard for about 10 seconds. Take the chicken from the flour onto the rack. When all the chicken is done, put it in the fridge. Don't cover it, it'll be fine. When you're going to cook, take the chicken out of the fridge while you're prepping your oil and . Set up another sheet pan and rack. When the oil hits 375, start frying. Don't crowd the oil. Do a couple of pieces at a time, putting them into the rack when they're golden brown. Two ways to do it: carefully fry the chicken until its fully cooked by frying. Or, set your oven to 275, and put the finished fried chicken into the oven to finish cooking there. I generally do only the oil. Grandma did both. Mix hot sauce, honey, and a bit of melted butter, and serve with the chicken. Along with sides of potato salad, greens, and biscuits. Then invite me over, thanks!! Hope that helps. Edit: words and details","human_ref_B":"https:\/\/www.webstaurantstore.com\/blog\/624\/how-to-bread-meat.html","labels":1,"seconds_difference":1905.0,"score_ratio":16.25} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8g63a","c_root_id_B":"hk8ayxj","created_at_utc_A":1636656373,"created_at_utc_B":1636654297,"score_A":14,"score_B":8,"human_ref_A":"Letting it sit helps a lot, yes - you're giving the coating a chance to adhere.","human_ref_B":"I make fried chicken skewers a lot at work. I coat them in seasoned flour first, then seasoned egg, then panko. After the egg, I first roll the chicken around in the panko then bury it in a pile and squeeze the panko onto the chicken in my fist. You could also freeze the chicken at this point and the breading will stay on even better (if they're not huge you can drop it straight in the frier frozen, no need to thaw).","labels":1,"seconds_difference":2076.0,"score_ratio":1.75} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8g63a","c_root_id_B":"hk8da64","created_at_utc_A":1636656373,"created_at_utc_B":1636655219,"score_A":14,"score_B":6,"human_ref_A":"Letting it sit helps a lot, yes - you're giving the coating a chance to adhere.","human_ref_B":"My chef friend just gave me an idea I haven't tried. Use potato flour. Apparently it's super sticky.","labels":1,"seconds_difference":1154.0,"score_ratio":2.3333333333} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk87247","c_root_id_B":"hk8g63a","created_at_utc_A":1636652771,"created_at_utc_B":1636656373,"score_A":4,"score_B":14,"human_ref_A":"https:\/\/www.webstaurantstore.com\/blog\/624\/how-to-bread-meat.html","human_ref_B":"Letting it sit helps a lot, yes - you're giving the coating a chance to adhere.","labels":0,"seconds_difference":3602.0,"score_ratio":3.5} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8ayxj","c_root_id_B":"hk87247","created_at_utc_A":1636654297,"created_at_utc_B":1636652771,"score_A":8,"score_B":4,"human_ref_A":"I make fried chicken skewers a lot at work. I coat them in seasoned flour first, then seasoned egg, then panko. After the egg, I first roll the chicken around in the panko then bury it in a pile and squeeze the panko onto the chicken in my fist. You could also freeze the chicken at this point and the breading will stay on even better (if they're not huge you can drop it straight in the frier frozen, no need to thaw).","human_ref_B":"https:\/\/www.webstaurantstore.com\/blog\/624\/how-to-bread-meat.html","labels":1,"seconds_difference":1526.0,"score_ratio":2.0} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8da64","c_root_id_B":"hk8qs7x","created_at_utc_A":1636655219,"created_at_utc_B":1636660700,"score_A":6,"score_B":8,"human_ref_A":"My chef friend just gave me an idea I haven't tried. Use potato flour. Apparently it's super sticky.","human_ref_B":"Looks like the first thing you need to change is starting with the wet dredge. You gotta coat the raw chicken in the flour first.","labels":0,"seconds_difference":5481.0,"score_ratio":1.3333333333} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8qs7x","c_root_id_B":"hk8okbk","created_at_utc_A":1636660700,"created_at_utc_B":1636659787,"score_A":8,"score_B":6,"human_ref_A":"Looks like the first thing you need to change is starting with the wet dredge. You gotta coat the raw chicken in the flour first.","human_ref_B":"One thing I've read Kenji mention is that if you properly brine\/salt the chicken, the muscle proteins contract less during cooking, so the meat expels less water and makes the coating less likely to flake off.","labels":1,"seconds_difference":913.0,"score_ratio":1.3333333333} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8qs7x","c_root_id_B":"hk87247","created_at_utc_A":1636660700,"created_at_utc_B":1636652771,"score_A":8,"score_B":4,"human_ref_A":"Looks like the first thing you need to change is starting with the wet dredge. You gotta coat the raw chicken in the flour first.","human_ref_B":"https:\/\/www.webstaurantstore.com\/blog\/624\/how-to-bread-meat.html","labels":1,"seconds_difference":7929.0,"score_ratio":2.0} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8kr4t","c_root_id_B":"hk8qs7x","created_at_utc_A":1636658220,"created_at_utc_B":1636660700,"score_A":3,"score_B":8,"human_ref_A":"I just made fried chicken for the first time this week. I unintentionally dredged it and had a change of dinner plans so it sad in it\u2019s coating on a wire rack on the fridge for a few hours until i came home and fried it and it came out perfect","human_ref_B":"Looks like the first thing you need to change is starting with the wet dredge. You gotta coat the raw chicken in the flour first.","labels":0,"seconds_difference":2480.0,"score_ratio":2.6666666667} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8qs7x","c_root_id_B":"hk8kh32","created_at_utc_A":1636660700,"created_at_utc_B":1636658106,"score_A":8,"score_B":3,"human_ref_A":"Looks like the first thing you need to change is starting with the wet dredge. You gotta coat the raw chicken in the flour first.","human_ref_B":"A comment on another post earlier https:\/\/reddit.com\/r\/AskCulinary\/comments\/qrbhqq\/_\/hk6k3db\/?context=1 mentioned in the food industry they use modified starch for better adhesion. Dunno if that will help","labels":1,"seconds_difference":2594.0,"score_ratio":2.6666666667} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8nm2p","c_root_id_B":"hk8qs7x","created_at_utc_A":1636659396,"created_at_utc_B":1636660700,"score_A":2,"score_B":8,"human_ref_A":"What kind of flour are you using? I bought self-rising for a cake recipe and then had no use for it. Tried it with frying and it came off in the oil. Was a mistake.","human_ref_B":"Looks like the first thing you need to change is starting with the wet dredge. You gotta coat the raw chicken in the flour first.","labels":0,"seconds_difference":1304.0,"score_ratio":4.0} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk87247","c_root_id_B":"hk8da64","created_at_utc_A":1636652771,"created_at_utc_B":1636655219,"score_A":4,"score_B":6,"human_ref_A":"https:\/\/www.webstaurantstore.com\/blog\/624\/how-to-bread-meat.html","human_ref_B":"My chef friend just gave me an idea I haven't tried. Use potato flour. Apparently it's super sticky.","labels":0,"seconds_difference":2448.0,"score_ratio":1.5} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk87247","c_root_id_B":"hk8okbk","created_at_utc_A":1636652771,"created_at_utc_B":1636659787,"score_A":4,"score_B":6,"human_ref_A":"https:\/\/www.webstaurantstore.com\/blog\/624\/how-to-bread-meat.html","human_ref_B":"One thing I've read Kenji mention is that if you properly brine\/salt the chicken, the muscle proteins contract less during cooking, so the meat expels less water and makes the coating less likely to flake off.","labels":0,"seconds_difference":7016.0,"score_ratio":1.5} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8kr4t","c_root_id_B":"hk8okbk","created_at_utc_A":1636658220,"created_at_utc_B":1636659787,"score_A":3,"score_B":6,"human_ref_A":"I just made fried chicken for the first time this week. I unintentionally dredged it and had a change of dinner plans so it sad in it\u2019s coating on a wire rack on the fridge for a few hours until i came home and fried it and it came out perfect","human_ref_B":"One thing I've read Kenji mention is that if you properly brine\/salt the chicken, the muscle proteins contract less during cooking, so the meat expels less water and makes the coating less likely to flake off.","labels":0,"seconds_difference":1567.0,"score_ratio":2.0} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8okbk","c_root_id_B":"hk8kh32","created_at_utc_A":1636659787,"created_at_utc_B":1636658106,"score_A":6,"score_B":3,"human_ref_A":"One thing I've read Kenji mention is that if you properly brine\/salt the chicken, the muscle proteins contract less during cooking, so the meat expels less water and makes the coating less likely to flake off.","human_ref_B":"A comment on another post earlier https:\/\/reddit.com\/r\/AskCulinary\/comments\/qrbhqq\/_\/hk6k3db\/?context=1 mentioned in the food industry they use modified starch for better adhesion. Dunno if that will help","labels":1,"seconds_difference":1681.0,"score_ratio":2.0} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8nm2p","c_root_id_B":"hk8okbk","created_at_utc_A":1636659396,"created_at_utc_B":1636659787,"score_A":2,"score_B":6,"human_ref_A":"What kind of flour are you using? I bought self-rising for a cake recipe and then had no use for it. Tried it with frying and it came off in the oil. Was a mistake.","human_ref_B":"One thing I've read Kenji mention is that if you properly brine\/salt the chicken, the muscle proteins contract less during cooking, so the meat expels less water and makes the coating less likely to flake off.","labels":0,"seconds_difference":391.0,"score_ratio":3.0} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8r226","c_root_id_B":"hk8nm2p","created_at_utc_A":1636660811,"created_at_utc_B":1636659396,"score_A":3,"score_B":2,"human_ref_A":"Dry your protein. Dredge in flour, shake off excess. Coat in egg, shake off excess. Toss in final breadcrumb coating. Fry. Easy as that.","human_ref_B":"What kind of flour are you using? I bought self-rising for a cake recipe and then had no use for it. Tried it with frying and it came off in the oil. Was a mistake.","labels":1,"seconds_difference":1415.0,"score_ratio":1.5} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8tk2a","c_root_id_B":"hk8nm2p","created_at_utc_A":1636661838,"created_at_utc_B":1636659396,"score_A":3,"score_B":2,"human_ref_A":"You can go straight from the wet into dry - I don\u2019t know why other ppl are saying that\u2019s the problem. That is how the fast food place I worked at did it every time. Maybe it\u2019s different because they used pressure fryers. But it was always raw chicken \u2014> milk wash \u2014> drain \u2014> then put in flour mix and PRESS DOWN HARD on both sides of the chicken to get the flour to stick. No extra coating or letting it sit. That\u2019s how I\u2019ve done it home too- just a buttermilk marinade for a bit, let it drip dry off slightly and then straight into flour mix","human_ref_B":"What kind of flour are you using? I bought self-rising for a cake recipe and then had no use for it. Tried it with frying and it came off in the oil. Was a mistake.","labels":1,"seconds_difference":2442.0,"score_ratio":1.5} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk8rjly","c_root_id_B":"hk8tk2a","created_at_utc_A":1636661009,"created_at_utc_B":1636661838,"score_A":2,"score_B":3,"human_ref_A":"Make sure to knock the excess flour off from the first dredge. If the egg sticks to flour that's not stuck to the meat then the egg won't be stuck either.","human_ref_B":"You can go straight from the wet into dry - I don\u2019t know why other ppl are saying that\u2019s the problem. That is how the fast food place I worked at did it every time. Maybe it\u2019s different because they used pressure fryers. But it was always raw chicken \u2014> milk wash \u2014> drain \u2014> then put in flour mix and PRESS DOWN HARD on both sides of the chicken to get the flour to stick. No extra coating or letting it sit. That\u2019s how I\u2019ve done it home too- just a buttermilk marinade for a bit, let it drip dry off slightly and then straight into flour mix","labels":0,"seconds_difference":829.0,"score_ratio":1.5} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk9dghg","c_root_id_B":"hk8nm2p","created_at_utc_A":1636670137,"created_at_utc_B":1636659396,"score_A":3,"score_B":2,"human_ref_A":"I've worked in a dozen restaurants, and personally used more recipes and pieces of recipes for fried chicken, wings, and tenders than I can count. This has never failed me. Marinate chicken if you want. Pickle juice is my favorite. No more than 24 hours imo. Dry mix of flour, corn starch, baking powder, seasoning. Do not dry the chicken. Just go directly into your dry. This will stick to the chicken well and deposit liquid into the dry that will allow the dry mix to get you a craggly crust. Ideally you batter enough chicken that each piece spends a minute coated in dry mix before going into the wet. Wet time. I like a few options. My best is egg and a little vodka, but only make this option if you're going to use it immediately. Does not last. You can also do egg with some milk, cream, or buttermilk or just Buttermilk. Add some or all of the wet to the dry mix and make the flour have tons of craggly bits. Dry again. If you're using a rigid piece of meat (wings, bone in meat), this is easy. If you're battering tenders or something floppy, manipulate it. Bend it. Get it fully coated. Make sure your patting, packing. Let sit for five minutes. Toss back through the dry to ensure a good coating. Give it another minute. Make sure your oil is 350. Make sure it can hold that temp. Don't over crowd. Ideally, I fry a ton of wings or tenders. But I par fry it all. Usually aiming for 130 ish. I'll finish the first batch after frying it all, leaving the rest out to cool. Freeze it until rock hard. Pull it out the day before and put into the fridge to thaw. Fry until cooked 165. This fry, freeze, refry is something I pulled from kenji during his French fry escapades. It works with battered chicken\/meat as well, making the crust even cragglier. However, it also has the benefit of having a freezer of fried chicken that just has to be dropped into hot oil. Don't have to batter every time you want some.","human_ref_B":"What kind of flour are you using? I bought self-rising for a cake recipe and then had no use for it. Tried it with frying and it came off in the oil. Was a mistake.","labels":1,"seconds_difference":10741.0,"score_ratio":1.5} +{"post_id":"qrq9h9","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How can I keep fried chicken breading from falling off or becoming separated from the skin? I\u2019ve tried making fried chicken a few times, and I\u2019ve tried a few different methods, but each time is the same: breading falls apart because it\u2019s so thin or it becomes loose from the skin even if I do get it to become thicker. Id like to try again, but I\u2019ve been discouraged from the failures so I just want to be sure for next time! A few things I\u2019ve tried are: 1. Patting dry the chicken before dipping in wet and dry mixture (also for this I\u2019ve dipped once and fried, also dipped twice and fried) 2. First time I wasn\u2019t checking oil temp, but after that I bought a thermometer to be sure and while it definitely helped, I wonder if the varying oil temperate was the culprit? For instance I would have the oil be at 350 degrees, but after placing 1-2 pieces of chicken the temp would drop a bit and I would try and rectify it quickly by increasing heat. Should I have the oil be at 375 from the start so it could fix itself when the chicken goes in? One question I do have is, should I be dipping the chicken in the wet\/dry mixture and letting it sit for awhile? This is one thing I have yet to try, but I\u2019ve heard this helps. I\u2019ve also heard putting in the fridge helps, but not sure about that one...","c_root_id_A":"hk9dghg","c_root_id_B":"hk8rjly","created_at_utc_A":1636670137,"created_at_utc_B":1636661009,"score_A":3,"score_B":2,"human_ref_A":"I've worked in a dozen restaurants, and personally used more recipes and pieces of recipes for fried chicken, wings, and tenders than I can count. This has never failed me. Marinate chicken if you want. Pickle juice is my favorite. No more than 24 hours imo. Dry mix of flour, corn starch, baking powder, seasoning. Do not dry the chicken. Just go directly into your dry. This will stick to the chicken well and deposit liquid into the dry that will allow the dry mix to get you a craggly crust. Ideally you batter enough chicken that each piece spends a minute coated in dry mix before going into the wet. Wet time. I like a few options. My best is egg and a little vodka, but only make this option if you're going to use it immediately. Does not last. You can also do egg with some milk, cream, or buttermilk or just Buttermilk. Add some or all of the wet to the dry mix and make the flour have tons of craggly bits. Dry again. If you're using a rigid piece of meat (wings, bone in meat), this is easy. If you're battering tenders or something floppy, manipulate it. Bend it. Get it fully coated. Make sure your patting, packing. Let sit for five minutes. Toss back through the dry to ensure a good coating. Give it another minute. Make sure your oil is 350. Make sure it can hold that temp. Don't over crowd. Ideally, I fry a ton of wings or tenders. But I par fry it all. Usually aiming for 130 ish. I'll finish the first batch after frying it all, leaving the rest out to cool. Freeze it until rock hard. Pull it out the day before and put into the fridge to thaw. Fry until cooked 165. This fry, freeze, refry is something I pulled from kenji during his French fry escapades. It works with battered chicken\/meat as well, making the crust even cragglier. However, it also has the benefit of having a freezer of fried chicken that just has to be dropped into hot oil. Don't have to batter every time you want some.","human_ref_B":"Make sure to knock the excess flour off from the first dredge. If the egg sticks to flour that's not stuck to the meat then the egg won't be stuck either.","labels":1,"seconds_difference":9128.0,"score_ratio":1.5} +{"post_id":"u6mmos","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What is the \"korean spicy sauce\" that my local sushi place puts on their tuna sashimi? I can't get enough of it. It's spicy, tangy and a little bit sweet. It's a deep red colour and pretty smooth. Here's the order I get with it: https:\/\/imgur.com\/hH0cqKo https:\/\/imgur.com\/Dv0QMop","c_root_id_A":"i59i9us","c_root_id_B":"i59hncg","created_at_utc_A":1650319454,"created_at_utc_B":1650319174,"score_A":119,"score_B":8,"human_ref_A":"Cho gochujang: 4 tbl spoons of gochujang paste, 2 tbl spoons of rice vinegar, 1 tbs sugar, 1 tea spoon grilled sesame oil","human_ref_B":"Honest question, why not ask them? Just trying to be helpful. It's the only way you can be certain.","labels":1,"seconds_difference":280.0,"score_ratio":14.875} +{"post_id":"u6mmos","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What is the \"korean spicy sauce\" that my local sushi place puts on their tuna sashimi? I can't get enough of it. It's spicy, tangy and a little bit sweet. It's a deep red colour and pretty smooth. Here's the order I get with it: https:\/\/imgur.com\/hH0cqKo https:\/\/imgur.com\/Dv0QMop","c_root_id_A":"i59h1ox","c_root_id_B":"i59i9us","created_at_utc_A":1650318906,"created_at_utc_B":1650319454,"score_A":3,"score_B":119,"human_ref_A":"Here's an example of a recipe I follow with Gochujang paste to make that sauce: https:\/\/www.allrecipes.com\/recipe\/242123\/gochujang-sauce\/ You can adjust the sweetness\/heat to your preference.","human_ref_B":"Cho gochujang: 4 tbl spoons of gochujang paste, 2 tbl spoons of rice vinegar, 1 tbs sugar, 1 tea spoon grilled sesame oil","labels":0,"seconds_difference":548.0,"score_ratio":39.6666666667} +{"post_id":"u6mmos","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What is the \"korean spicy sauce\" that my local sushi place puts on their tuna sashimi? I can't get enough of it. It's spicy, tangy and a little bit sweet. It's a deep red colour and pretty smooth. Here's the order I get with it: https:\/\/imgur.com\/hH0cqKo https:\/\/imgur.com\/Dv0QMop","c_root_id_A":"i59hncg","c_root_id_B":"i59lmmx","created_at_utc_A":1650319174,"created_at_utc_B":1650320978,"score_A":8,"score_B":41,"human_ref_A":"Honest question, why not ask them? Just trying to be helpful. It's the only way you can be certain.","human_ref_B":"Chojang is what they use for Korean Sashimi and hoedeopbap (\ud68c\ub36e\ubc25).You can either make it at home mixing with Gochujang, vineger, sugar, and sesame oil, or you can buy ones that that are sold in plastic bottles in any Korean markets or Amazon. The popular brands are by CJ, Ottogi, or Chung Jung Won. Don't confuse yourself with Gochujang. Gochujang is the main red chili paste in Korean cuisine. Chojang uses gochujang as the main base. Amazon prices are a bit high but if you have no access to a Korean market like HMart, it's pretty hard to find one. Chojang in Amazon","labels":0,"seconds_difference":1804.0,"score_ratio":5.125} +{"post_id":"u6mmos","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What is the \"korean spicy sauce\" that my local sushi place puts on their tuna sashimi? I can't get enough of it. It's spicy, tangy and a little bit sweet. It's a deep red colour and pretty smooth. Here's the order I get with it: https:\/\/imgur.com\/hH0cqKo https:\/\/imgur.com\/Dv0QMop","c_root_id_A":"i59lmmx","c_root_id_B":"i59h1ox","created_at_utc_A":1650320978,"created_at_utc_B":1650318906,"score_A":41,"score_B":3,"human_ref_A":"Chojang is what they use for Korean Sashimi and hoedeopbap (\ud68c\ub36e\ubc25).You can either make it at home mixing with Gochujang, vineger, sugar, and sesame oil, or you can buy ones that that are sold in plastic bottles in any Korean markets or Amazon. The popular brands are by CJ, Ottogi, or Chung Jung Won. Don't confuse yourself with Gochujang. Gochujang is the main red chili paste in Korean cuisine. Chojang uses gochujang as the main base. Amazon prices are a bit high but if you have no access to a Korean market like HMart, it's pretty hard to find one. Chojang in Amazon","human_ref_B":"Here's an example of a recipe I follow with Gochujang paste to make that sauce: https:\/\/www.allrecipes.com\/recipe\/242123\/gochujang-sauce\/ You can adjust the sweetness\/heat to your preference.","labels":1,"seconds_difference":2072.0,"score_ratio":13.6666666667} +{"post_id":"u6mmos","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What is the \"korean spicy sauce\" that my local sushi place puts on their tuna sashimi? I can't get enough of it. It's spicy, tangy and a little bit sweet. It's a deep red colour and pretty smooth. Here's the order I get with it: https:\/\/imgur.com\/hH0cqKo https:\/\/imgur.com\/Dv0QMop","c_root_id_A":"i59hncg","c_root_id_B":"i59h1ox","created_at_utc_A":1650319174,"created_at_utc_B":1650318906,"score_A":8,"score_B":3,"human_ref_A":"Honest question, why not ask them? Just trying to be helpful. It's the only way you can be certain.","human_ref_B":"Here's an example of a recipe I follow with Gochujang paste to make that sauce: https:\/\/www.allrecipes.com\/recipe\/242123\/gochujang-sauce\/ You can adjust the sweetness\/heat to your preference.","labels":1,"seconds_difference":268.0,"score_ratio":2.6666666667} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv8f20","c_root_id_B":"ggv9mnj","created_at_utc_A":1608781975,"created_at_utc_B":1608782722,"score_A":17,"score_B":141,"human_ref_A":"I had blanched broccoli from a veggie platter once. It really was a game changer! Sorry I don't have other suggestions.","human_ref_B":"Fruit and cheese. No one wants no part of your tight ass celery and carrots, ya freak bitch. (This is an Arrested Development reference for anyone who mistakes this as hostile)","labels":0,"seconds_difference":747.0,"score_ratio":8.2941176471} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv9mnj","c_root_id_B":"ggv8twm","created_at_utc_A":1608782722,"created_at_utc_B":1608782223,"score_A":141,"score_B":13,"human_ref_A":"Fruit and cheese. No one wants no part of your tight ass celery and carrots, ya freak bitch. (This is an Arrested Development reference for anyone who mistakes this as hostile)","human_ref_B":"A fruit platter is sometimes a better alternative. Some apples, grapes, melon and other fruits. Have a chocolate or marshmallow cream for dipping.","labels":1,"seconds_difference":499.0,"score_ratio":10.8461538462} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggveadb","c_root_id_B":"ggv9msv","created_at_utc_A":1608785756,"created_at_utc_B":1608782725,"score_A":118,"score_B":67,"human_ref_A":"You could take potatoes, ferment them, then distill in to vodka, everyone likes that","human_ref_B":"\"But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life.\" \\shhhh, you can just do ice baths and it elevates the hell out of your veg\\] Real carrots, not the baby kind. Slice on the bias, not into sticks--think more 'vegetable chips' worthwhile for dipping. Ice bath will make them extra sexy, get big carrots with a sweet taproot if you can find them. Carrots also don't just come in orange, I highly recommend finding purple, white, yellow, red...Blame the Dutch for the prominence of orange carrots, they used to be so many more colors! Fennel. I know not everyone can find it, and it's technically not in season now, but there's nothing like some crisp fennel as opposed to the usual crudit\u00e9s suspects. Think like the Italians: make a vegetable antipasti plate. Artichoke hearts, olives, whatever you can find, and give it some lemon, olive oil, and garlic treatment. As it's currently winter, you can actually get away with doing something nice with marinated veg, peppers especially. [This! Basically a salad that acts like a canape. Vietnamese salad rolls.","labels":1,"seconds_difference":3031.0,"score_ratio":1.7611940299} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggveadb","c_root_id_B":"ggvagia","created_at_utc_A":1608785756,"created_at_utc_B":1608783250,"score_A":118,"score_B":37,"human_ref_A":"You could take potatoes, ferment them, then distill in to vodka, everyone likes that","human_ref_B":"I\u2019ve done the blanching and ice baths, it was the bomb. Worth the effort I think.","labels":1,"seconds_difference":2506.0,"score_ratio":3.1891891892} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggveadb","c_root_id_B":"ggve7c7","created_at_utc_A":1608785756,"created_at_utc_B":1608785699,"score_A":118,"score_B":28,"human_ref_A":"You could take potatoes, ferment them, then distill in to vodka, everyone likes that","human_ref_B":"> But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. I feel attacked! But seriously, blanching and ice baths is not hard or time consuming. There are tons of ways to dress it up, the traditional name is \"crudite platter\" (crew-dih-tay) and there's a ton of variations other than some shitty grocery store baby-cut veggies with a tub of ranch. If you want to get fancy with it, look up a crudite dish called bagna cauda.","labels":1,"seconds_difference":57.0,"score_ratio":4.2142857143} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggveadb","c_root_id_B":"ggvdjxg","created_at_utc_A":1608785756,"created_at_utc_B":1608785269,"score_A":118,"score_B":29,"human_ref_A":"You could take potatoes, ferment them, then distill in to vodka, everyone likes that","human_ref_B":"Get better veggies and make your own dip! This year we\u2019ve got snap peas, red peppers, multi color baby carrots, broccoli and cauliflower on deck. Blue cheese scallion dip with walnuts and black pepper and a red pepper ranch. Skip the prebagged veggies unless they look amazing in the store, and ignore the premade trays.","labels":1,"seconds_difference":487.0,"score_ratio":4.0689655172} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv8f20","c_root_id_B":"ggveadb","created_at_utc_A":1608781975,"created_at_utc_B":1608785756,"score_A":17,"score_B":118,"human_ref_A":"I had blanched broccoli from a veggie platter once. It really was a game changer! Sorry I don't have other suggestions.","human_ref_B":"You could take potatoes, ferment them, then distill in to vodka, everyone likes that","labels":0,"seconds_difference":3781.0,"score_ratio":6.9411764706} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggveadb","c_root_id_B":"ggv8twm","created_at_utc_A":1608785756,"created_at_utc_B":1608782223,"score_A":118,"score_B":13,"human_ref_A":"You could take potatoes, ferment them, then distill in to vodka, everyone likes that","human_ref_B":"A fruit platter is sometimes a better alternative. Some apples, grapes, melon and other fruits. Have a chocolate or marshmallow cream for dipping.","labels":1,"seconds_difference":3533.0,"score_ratio":9.0769230769} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv8f20","c_root_id_B":"ggv9msv","created_at_utc_A":1608781975,"created_at_utc_B":1608782725,"score_A":17,"score_B":67,"human_ref_A":"I had blanched broccoli from a veggie platter once. It really was a game changer! Sorry I don't have other suggestions.","human_ref_B":"\"But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life.\" \\shhhh, you can just do ice baths and it elevates the hell out of your veg\\] Real carrots, not the baby kind. Slice on the bias, not into sticks--think more 'vegetable chips' worthwhile for dipping. Ice bath will make them extra sexy, get big carrots with a sweet taproot if you can find them. Carrots also don't just come in orange, I highly recommend finding purple, white, yellow, red...Blame the Dutch for the prominence of orange carrots, they used to be so many more colors! Fennel. I know not everyone can find it, and it's technically not in season now, but there's nothing like some crisp fennel as opposed to the usual crudit\u00e9s suspects. Think like the Italians: make a vegetable antipasti plate. Artichoke hearts, olives, whatever you can find, and give it some lemon, olive oil, and garlic treatment. As it's currently winter, you can actually get away with doing something nice with marinated veg, peppers especially. [This! Basically a salad that acts like a canape. Vietnamese salad rolls.","labels":0,"seconds_difference":750.0,"score_ratio":3.9411764706} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv9msv","c_root_id_B":"ggv8twm","created_at_utc_A":1608782725,"created_at_utc_B":1608782223,"score_A":67,"score_B":13,"human_ref_A":"\"But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life.\" \\shhhh, you can just do ice baths and it elevates the hell out of your veg\\] Real carrots, not the baby kind. Slice on the bias, not into sticks--think more 'vegetable chips' worthwhile for dipping. Ice bath will make them extra sexy, get big carrots with a sweet taproot if you can find them. Carrots also don't just come in orange, I highly recommend finding purple, white, yellow, red...Blame the Dutch for the prominence of orange carrots, they used to be so many more colors! Fennel. I know not everyone can find it, and it's technically not in season now, but there's nothing like some crisp fennel as opposed to the usual crudit\u00e9s suspects. Think like the Italians: make a vegetable antipasti plate. Artichoke hearts, olives, whatever you can find, and give it some lemon, olive oil, and garlic treatment. As it's currently winter, you can actually get away with doing something nice with marinated veg, peppers especially. [This! Basically a salad that acts like a canape. Vietnamese salad rolls.","human_ref_B":"A fruit platter is sometimes a better alternative. Some apples, grapes, melon and other fruits. Have a chocolate or marshmallow cream for dipping.","labels":1,"seconds_difference":502.0,"score_ratio":5.1538461538} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvagia","c_root_id_B":"ggv8f20","created_at_utc_A":1608783250,"created_at_utc_B":1608781975,"score_A":37,"score_B":17,"human_ref_A":"I\u2019ve done the blanching and ice baths, it was the bomb. Worth the effort I think.","human_ref_B":"I had blanched broccoli from a veggie platter once. It really was a game changer! Sorry I don't have other suggestions.","labels":1,"seconds_difference":1275.0,"score_ratio":2.1764705882} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvagia","c_root_id_B":"ggv8twm","created_at_utc_A":1608783250,"created_at_utc_B":1608782223,"score_A":37,"score_B":13,"human_ref_A":"I\u2019ve done the blanching and ice baths, it was the bomb. Worth the effort I think.","human_ref_B":"A fruit platter is sometimes a better alternative. Some apples, grapes, melon and other fruits. Have a chocolate or marshmallow cream for dipping.","labels":1,"seconds_difference":1027.0,"score_ratio":2.8461538462} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvenvt","c_root_id_B":"ggve7c7","created_at_utc_A":1608786008,"created_at_utc_B":1608785699,"score_A":36,"score_B":28,"human_ref_A":"Also vary the dip! I love ranch, but you could go with a French onion dip, homemade aioli, a vinaigrette, hummus, tzatziki, or bagna cauda if you're really feeling extra.","human_ref_B":"> But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. I feel attacked! But seriously, blanching and ice baths is not hard or time consuming. There are tons of ways to dress it up, the traditional name is \"crudite platter\" (crew-dih-tay) and there's a ton of variations other than some shitty grocery store baby-cut veggies with a tub of ranch. If you want to get fancy with it, look up a crudite dish called bagna cauda.","labels":1,"seconds_difference":309.0,"score_ratio":1.2857142857} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvdjxg","c_root_id_B":"ggvenvt","created_at_utc_A":1608785269,"created_at_utc_B":1608786008,"score_A":29,"score_B":36,"human_ref_A":"Get better veggies and make your own dip! This year we\u2019ve got snap peas, red peppers, multi color baby carrots, broccoli and cauliflower on deck. Blue cheese scallion dip with walnuts and black pepper and a red pepper ranch. Skip the prebagged veggies unless they look amazing in the store, and ignore the premade trays.","human_ref_B":"Also vary the dip! I love ranch, but you could go with a French onion dip, homemade aioli, a vinaigrette, hummus, tzatziki, or bagna cauda if you're really feeling extra.","labels":0,"seconds_difference":739.0,"score_ratio":1.2413793103} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv8f20","c_root_id_B":"ggvenvt","created_at_utc_A":1608781975,"created_at_utc_B":1608786008,"score_A":17,"score_B":36,"human_ref_A":"I had blanched broccoli from a veggie platter once. It really was a game changer! Sorry I don't have other suggestions.","human_ref_B":"Also vary the dip! I love ranch, but you could go with a French onion dip, homemade aioli, a vinaigrette, hummus, tzatziki, or bagna cauda if you're really feeling extra.","labels":0,"seconds_difference":4033.0,"score_ratio":2.1176470588} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvenvt","c_root_id_B":"ggv8twm","created_at_utc_A":1608786008,"created_at_utc_B":1608782223,"score_A":36,"score_B":13,"human_ref_A":"Also vary the dip! I love ranch, but you could go with a French onion dip, homemade aioli, a vinaigrette, hummus, tzatziki, or bagna cauda if you're really feeling extra.","human_ref_B":"A fruit platter is sometimes a better alternative. Some apples, grapes, melon and other fruits. Have a chocolate or marshmallow cream for dipping.","labels":1,"seconds_difference":3785.0,"score_ratio":2.7692307692} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggve7c7","c_root_id_B":"ggw7u8d","created_at_utc_A":1608785699,"created_at_utc_B":1608814337,"score_A":28,"score_B":34,"human_ref_A":"> But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. I feel attacked! But seriously, blanching and ice baths is not hard or time consuming. There are tons of ways to dress it up, the traditional name is \"crudite platter\" (crew-dih-tay) and there's a ton of variations other than some shitty grocery store baby-cut veggies with a tub of ranch. If you want to get fancy with it, look up a crudite dish called bagna cauda.","human_ref_B":"Former caterer chiming in to tell you that the beautiful and tasty crudit\u00e9 platter does exist! My tips below. * blanching is a whole layer of work, yes, but it really improves certain vegetables like broccoli. Skip it if you like. * a little knife work can make the ordinary veg more appealing. Notch the stem end of snow peas (makes them look like little fish), slice cucumbers and carrots on the diagonal, create long spikes of bell pepper. * use something other than a platter for serving; try a big shallow basket, a deeper basket, a wooden box, whatever. If the chosen vessel is very deep, create fill with loosely wadded foil and cover that with a pretty cloth napkin. * line your vessel with leaves of cabbage, kale, nasturtium or other sturdy (edible, washed) leaves. * try arranging your vegetables upright in groups rather than laying down. Creates kind of a fun vegetable forest. * arrange by color, create a rainbow or pattern. * do an entire crudit\u00e9 spread using only two colors. I did a gorgeous one years ago using only white and green vegetables - fennel, white button mushrooms, daikon, jicama, sugar snap peas, green beans, cucumber slices etc. with a green goddess dip. * accompany those typically boring vegetables with a really stellar dip, not just the usual ranch or whatever. NY Times cooking, Epicurious and FoodGawker provide inspiration.","labels":0,"seconds_difference":28638.0,"score_ratio":1.2142857143} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvdjxg","c_root_id_B":"ggw7u8d","created_at_utc_A":1608785269,"created_at_utc_B":1608814337,"score_A":29,"score_B":34,"human_ref_A":"Get better veggies and make your own dip! This year we\u2019ve got snap peas, red peppers, multi color baby carrots, broccoli and cauliflower on deck. Blue cheese scallion dip with walnuts and black pepper and a red pepper ranch. Skip the prebagged veggies unless they look amazing in the store, and ignore the premade trays.","human_ref_B":"Former caterer chiming in to tell you that the beautiful and tasty crudit\u00e9 platter does exist! My tips below. * blanching is a whole layer of work, yes, but it really improves certain vegetables like broccoli. Skip it if you like. * a little knife work can make the ordinary veg more appealing. Notch the stem end of snow peas (makes them look like little fish), slice cucumbers and carrots on the diagonal, create long spikes of bell pepper. * use something other than a platter for serving; try a big shallow basket, a deeper basket, a wooden box, whatever. If the chosen vessel is very deep, create fill with loosely wadded foil and cover that with a pretty cloth napkin. * line your vessel with leaves of cabbage, kale, nasturtium or other sturdy (edible, washed) leaves. * try arranging your vegetables upright in groups rather than laying down. Creates kind of a fun vegetable forest. * arrange by color, create a rainbow or pattern. * do an entire crudit\u00e9 spread using only two colors. I did a gorgeous one years ago using only white and green vegetables - fennel, white button mushrooms, daikon, jicama, sugar snap peas, green beans, cucumber slices etc. with a green goddess dip. * accompany those typically boring vegetables with a really stellar dip, not just the usual ranch or whatever. NY Times cooking, Epicurious and FoodGawker provide inspiration.","labels":0,"seconds_difference":29068.0,"score_ratio":1.1724137931} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggw7u8d","c_root_id_B":"ggv8f20","created_at_utc_A":1608814337,"created_at_utc_B":1608781975,"score_A":34,"score_B":17,"human_ref_A":"Former caterer chiming in to tell you that the beautiful and tasty crudit\u00e9 platter does exist! My tips below. * blanching is a whole layer of work, yes, but it really improves certain vegetables like broccoli. Skip it if you like. * a little knife work can make the ordinary veg more appealing. Notch the stem end of snow peas (makes them look like little fish), slice cucumbers and carrots on the diagonal, create long spikes of bell pepper. * use something other than a platter for serving; try a big shallow basket, a deeper basket, a wooden box, whatever. If the chosen vessel is very deep, create fill with loosely wadded foil and cover that with a pretty cloth napkin. * line your vessel with leaves of cabbage, kale, nasturtium or other sturdy (edible, washed) leaves. * try arranging your vegetables upright in groups rather than laying down. Creates kind of a fun vegetable forest. * arrange by color, create a rainbow or pattern. * do an entire crudit\u00e9 spread using only two colors. I did a gorgeous one years ago using only white and green vegetables - fennel, white button mushrooms, daikon, jicama, sugar snap peas, green beans, cucumber slices etc. with a green goddess dip. * accompany those typically boring vegetables with a really stellar dip, not just the usual ranch or whatever. NY Times cooking, Epicurious and FoodGawker provide inspiration.","human_ref_B":"I had blanched broccoli from a veggie platter once. It really was a game changer! Sorry I don't have other suggestions.","labels":1,"seconds_difference":32362.0,"score_ratio":2.0} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv8twm","c_root_id_B":"ggw7u8d","created_at_utc_A":1608782223,"created_at_utc_B":1608814337,"score_A":13,"score_B":34,"human_ref_A":"A fruit platter is sometimes a better alternative. Some apples, grapes, melon and other fruits. Have a chocolate or marshmallow cream for dipping.","human_ref_B":"Former caterer chiming in to tell you that the beautiful and tasty crudit\u00e9 platter does exist! My tips below. * blanching is a whole layer of work, yes, but it really improves certain vegetables like broccoli. Skip it if you like. * a little knife work can make the ordinary veg more appealing. Notch the stem end of snow peas (makes them look like little fish), slice cucumbers and carrots on the diagonal, create long spikes of bell pepper. * use something other than a platter for serving; try a big shallow basket, a deeper basket, a wooden box, whatever. If the chosen vessel is very deep, create fill with loosely wadded foil and cover that with a pretty cloth napkin. * line your vessel with leaves of cabbage, kale, nasturtium or other sturdy (edible, washed) leaves. * try arranging your vegetables upright in groups rather than laying down. Creates kind of a fun vegetable forest. * arrange by color, create a rainbow or pattern. * do an entire crudit\u00e9 spread using only two colors. I did a gorgeous one years ago using only white and green vegetables - fennel, white button mushrooms, daikon, jicama, sugar snap peas, green beans, cucumber slices etc. with a green goddess dip. * accompany those typically boring vegetables with a really stellar dip, not just the usual ranch or whatever. NY Times cooking, Epicurious and FoodGawker provide inspiration.","labels":0,"seconds_difference":32114.0,"score_ratio":2.6153846154} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvnbqu","c_root_id_B":"ggw7u8d","created_at_utc_A":1608792704,"created_at_utc_B":1608814337,"score_A":12,"score_B":34,"human_ref_A":"We always mow through those raw veg \u2013 carrots, cucumbers, broccoli, cauliflower, bell peppers, garden onions, grape tomatoes, and 2 delicious dips. However, it\u2019s usually accompanied by a a plate of olives, salami and cheeses.","human_ref_B":"Former caterer chiming in to tell you that the beautiful and tasty crudit\u00e9 platter does exist! My tips below. * blanching is a whole layer of work, yes, but it really improves certain vegetables like broccoli. Skip it if you like. * a little knife work can make the ordinary veg more appealing. Notch the stem end of snow peas (makes them look like little fish), slice cucumbers and carrots on the diagonal, create long spikes of bell pepper. * use something other than a platter for serving; try a big shallow basket, a deeper basket, a wooden box, whatever. If the chosen vessel is very deep, create fill with loosely wadded foil and cover that with a pretty cloth napkin. * line your vessel with leaves of cabbage, kale, nasturtium or other sturdy (edible, washed) leaves. * try arranging your vegetables upright in groups rather than laying down. Creates kind of a fun vegetable forest. * arrange by color, create a rainbow or pattern. * do an entire crudit\u00e9 spread using only two colors. I did a gorgeous one years ago using only white and green vegetables - fennel, white button mushrooms, daikon, jicama, sugar snap peas, green beans, cucumber slices etc. with a green goddess dip. * accompany those typically boring vegetables with a really stellar dip, not just the usual ranch or whatever. NY Times cooking, Epicurious and FoodGawker provide inspiration.","labels":0,"seconds_difference":21633.0,"score_ratio":2.8333333333} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvmre7","c_root_id_B":"ggw7u8d","created_at_utc_A":1608792204,"created_at_utc_B":1608814337,"score_A":12,"score_B":34,"human_ref_A":"Everyone seems to like it when I serve the standard veggies with thick diagonal slices of Persian cucumbers, snap peas and thin slices of watermelon radishes. Jicama is good, and some multi-colored grape tomatoes add nice color to the platter.","human_ref_B":"Former caterer chiming in to tell you that the beautiful and tasty crudit\u00e9 platter does exist! My tips below. * blanching is a whole layer of work, yes, but it really improves certain vegetables like broccoli. Skip it if you like. * a little knife work can make the ordinary veg more appealing. Notch the stem end of snow peas (makes them look like little fish), slice cucumbers and carrots on the diagonal, create long spikes of bell pepper. * use something other than a platter for serving; try a big shallow basket, a deeper basket, a wooden box, whatever. If the chosen vessel is very deep, create fill with loosely wadded foil and cover that with a pretty cloth napkin. * line your vessel with leaves of cabbage, kale, nasturtium or other sturdy (edible, washed) leaves. * try arranging your vegetables upright in groups rather than laying down. Creates kind of a fun vegetable forest. * arrange by color, create a rainbow or pattern. * do an entire crudit\u00e9 spread using only two colors. I did a gorgeous one years ago using only white and green vegetables - fennel, white button mushrooms, daikon, jicama, sugar snap peas, green beans, cucumber slices etc. with a green goddess dip. * accompany those typically boring vegetables with a really stellar dip, not just the usual ranch or whatever. NY Times cooking, Epicurious and FoodGawker provide inspiration.","labels":0,"seconds_difference":22133.0,"score_ratio":2.8333333333} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvhx42","c_root_id_B":"ggw7u8d","created_at_utc_A":1608788314,"created_at_utc_B":1608814337,"score_A":10,"score_B":34,"human_ref_A":"What about a bagna cauda? It\u2019s kind of like Italian fondue with olive oil, garlic, and anchovies. Dip veggies in that!","human_ref_B":"Former caterer chiming in to tell you that the beautiful and tasty crudit\u00e9 platter does exist! My tips below. * blanching is a whole layer of work, yes, but it really improves certain vegetables like broccoli. Skip it if you like. * a little knife work can make the ordinary veg more appealing. Notch the stem end of snow peas (makes them look like little fish), slice cucumbers and carrots on the diagonal, create long spikes of bell pepper. * use something other than a platter for serving; try a big shallow basket, a deeper basket, a wooden box, whatever. If the chosen vessel is very deep, create fill with loosely wadded foil and cover that with a pretty cloth napkin. * line your vessel with leaves of cabbage, kale, nasturtium or other sturdy (edible, washed) leaves. * try arranging your vegetables upright in groups rather than laying down. Creates kind of a fun vegetable forest. * arrange by color, create a rainbow or pattern. * do an entire crudit\u00e9 spread using only two colors. I did a gorgeous one years ago using only white and green vegetables - fennel, white button mushrooms, daikon, jicama, sugar snap peas, green beans, cucumber slices etc. with a green goddess dip. * accompany those typically boring vegetables with a really stellar dip, not just the usual ranch or whatever. NY Times cooking, Epicurious and FoodGawker provide inspiration.","labels":0,"seconds_difference":26023.0,"score_ratio":3.4} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvn1pr","c_root_id_B":"ggw7u8d","created_at_utc_A":1608792460,"created_at_utc_B":1608814337,"score_A":9,"score_B":34,"human_ref_A":"I totally blanch my broccoli because nothing else will result in such a vivid colour. However, as I don't have ice, I just use cold water.","human_ref_B":"Former caterer chiming in to tell you that the beautiful and tasty crudit\u00e9 platter does exist! My tips below. * blanching is a whole layer of work, yes, but it really improves certain vegetables like broccoli. Skip it if you like. * a little knife work can make the ordinary veg more appealing. Notch the stem end of snow peas (makes them look like little fish), slice cucumbers and carrots on the diagonal, create long spikes of bell pepper. * use something other than a platter for serving; try a big shallow basket, a deeper basket, a wooden box, whatever. If the chosen vessel is very deep, create fill with loosely wadded foil and cover that with a pretty cloth napkin. * line your vessel with leaves of cabbage, kale, nasturtium or other sturdy (edible, washed) leaves. * try arranging your vegetables upright in groups rather than laying down. Creates kind of a fun vegetable forest. * arrange by color, create a rainbow or pattern. * do an entire crudit\u00e9 spread using only two colors. I did a gorgeous one years ago using only white and green vegetables - fennel, white button mushrooms, daikon, jicama, sugar snap peas, green beans, cucumber slices etc. with a green goddess dip. * accompany those typically boring vegetables with a really stellar dip, not just the usual ranch or whatever. NY Times cooking, Epicurious and FoodGawker provide inspiration.","labels":0,"seconds_difference":21877.0,"score_ratio":3.7777777778} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggve7c7","c_root_id_B":"ggv8f20","created_at_utc_A":1608785699,"created_at_utc_B":1608781975,"score_A":28,"score_B":17,"human_ref_A":"> But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. I feel attacked! But seriously, blanching and ice baths is not hard or time consuming. There are tons of ways to dress it up, the traditional name is \"crudite platter\" (crew-dih-tay) and there's a ton of variations other than some shitty grocery store baby-cut veggies with a tub of ranch. If you want to get fancy with it, look up a crudite dish called bagna cauda.","human_ref_B":"I had blanched broccoli from a veggie platter once. It really was a game changer! Sorry I don't have other suggestions.","labels":1,"seconds_difference":3724.0,"score_ratio":1.6470588235} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv8twm","c_root_id_B":"ggve7c7","created_at_utc_A":1608782223,"created_at_utc_B":1608785699,"score_A":13,"score_B":28,"human_ref_A":"A fruit platter is sometimes a better alternative. Some apples, grapes, melon and other fruits. Have a chocolate or marshmallow cream for dipping.","human_ref_B":"> But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. I feel attacked! But seriously, blanching and ice baths is not hard or time consuming. There are tons of ways to dress it up, the traditional name is \"crudite platter\" (crew-dih-tay) and there's a ton of variations other than some shitty grocery store baby-cut veggies with a tub of ranch. If you want to get fancy with it, look up a crudite dish called bagna cauda.","labels":0,"seconds_difference":3476.0,"score_ratio":2.1538461538} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvdjxg","c_root_id_B":"ggv8f20","created_at_utc_A":1608785269,"created_at_utc_B":1608781975,"score_A":29,"score_B":17,"human_ref_A":"Get better veggies and make your own dip! This year we\u2019ve got snap peas, red peppers, multi color baby carrots, broccoli and cauliflower on deck. Blue cheese scallion dip with walnuts and black pepper and a red pepper ranch. Skip the prebagged veggies unless they look amazing in the store, and ignore the premade trays.","human_ref_B":"I had blanched broccoli from a veggie platter once. It really was a game changer! Sorry I don't have other suggestions.","labels":1,"seconds_difference":3294.0,"score_ratio":1.7058823529} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggv8twm","c_root_id_B":"ggvdjxg","created_at_utc_A":1608782223,"created_at_utc_B":1608785269,"score_A":13,"score_B":29,"human_ref_A":"A fruit platter is sometimes a better alternative. Some apples, grapes, melon and other fruits. Have a chocolate or marshmallow cream for dipping.","human_ref_B":"Get better veggies and make your own dip! This year we\u2019ve got snap peas, red peppers, multi color baby carrots, broccoli and cauliflower on deck. Blue cheese scallion dip with walnuts and black pepper and a red pepper ranch. Skip the prebagged veggies unless they look amazing in the store, and ignore the premade trays.","labels":0,"seconds_difference":3046.0,"score_ratio":2.2307692308} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvnbqu","c_root_id_B":"ggvhx42","created_at_utc_A":1608792704,"created_at_utc_B":1608788314,"score_A":12,"score_B":10,"human_ref_A":"We always mow through those raw veg \u2013 carrots, cucumbers, broccoli, cauliflower, bell peppers, garden onions, grape tomatoes, and 2 delicious dips. However, it\u2019s usually accompanied by a a plate of olives, salami and cheeses.","human_ref_B":"What about a bagna cauda? It\u2019s kind of like Italian fondue with olive oil, garlic, and anchovies. Dip veggies in that!","labels":1,"seconds_difference":4390.0,"score_ratio":1.2} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvnbqu","c_root_id_B":"ggvn1pr","created_at_utc_A":1608792704,"created_at_utc_B":1608792460,"score_A":12,"score_B":9,"human_ref_A":"We always mow through those raw veg \u2013 carrots, cucumbers, broccoli, cauliflower, bell peppers, garden onions, grape tomatoes, and 2 delicious dips. However, it\u2019s usually accompanied by a a plate of olives, salami and cheeses.","human_ref_B":"I totally blanch my broccoli because nothing else will result in such a vivid colour. However, as I don't have ice, I just use cold water.","labels":1,"seconds_difference":244.0,"score_ratio":1.3333333333} +{"post_id":"kj7s2a","domain":"askculinary_validation","upvote_ratio":0.93,"history":"The Lame Veggie Platter You know. The one nobody eats? Nasty dried out faux.baby carrots, equally nasty celery. Discolored broccoli etc. Is there a way to make a decent veggie platter people will actually want to eat? Cook's Illustrated had a good article on this years ago. But it involved s lot of blanching and ice baths. Let's face it. No one does that in real life. Any ideas?","c_root_id_A":"ggvhx42","c_root_id_B":"ggvmre7","created_at_utc_A":1608788314,"created_at_utc_B":1608792204,"score_A":10,"score_B":12,"human_ref_A":"What about a bagna cauda? It\u2019s kind of like Italian fondue with olive oil, garlic, and anchovies. Dip veggies in that!","human_ref_B":"Everyone seems to like it when I serve the standard veggies with thick diagonal slices of Persian cucumbers, snap peas and thin slices of watermelon radishes. Jicama is good, and some multi-colored grape tomatoes add nice color to the platter.","labels":0,"seconds_difference":3890.0,"score_ratio":1.2} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13h6x7","c_root_id_B":"g13h6yf","created_at_utc_A":1597149729,"created_at_utc_B":1597149729,"score_A":64,"score_B":300,"human_ref_A":"usually fresh herbs like cilantro, culantro, parsely, basil, I always say the wet ones are put at the end. while rosemary a dry herb can be added while cooking. it also depends on what you're cooking sometimes you can put the herbs and tie them and add them while you cook.","human_ref_B":"It depends on what you want from your herbs. If you add them at the end you get that bright fresh herb flavor. If you add them during the cooking process you'll destroy a lot of the volatile compounds, but you'll get a nice lingering savory herb flavor. It won't be as bright and sharp, but it will linger longer and be deeper.","labels":0,"seconds_difference":0.0,"score_ratio":4.6875} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13p7lp","c_root_id_B":"g13h6x7","created_at_utc_A":1597154630,"created_at_utc_B":1597149729,"score_A":76,"score_B":64,"human_ref_A":"Good rule of thumb, if it has a woody steme you can use it before, if not use it toward the end. So like thyme, oregano, rosemary, marjoram, you can use at the beginning. If it's pleasent enough to bite into you (like thyme) you can also use it at the end. Things like basil, parsley, cilantro use at the end, they basically turn to flavorless mush in cooking. Mint is kind of in between, it can stand up to cooking but it loses the mintiness but retains the other flavors of mint, like making mint chutney you usually do cook the mint a bit to take the toothpaste edge off. Basically the hardier the herbs the better they stand up to cooking, more volatile herbs use at the end and if you aren't sure the volatile ones tend to be annuals so you can look them up. I think dill is really the only exception because it's so strong it works with anything. The same goes for drying. Dried parsley has significant less flavor than dried rosemary, I tend to avoid buying dried herbs like that and stick to dried hardy herbs, especially ones I grow and know are very fresh when drying.","human_ref_B":"usually fresh herbs like cilantro, culantro, parsely, basil, I always say the wet ones are put at the end. while rosemary a dry herb can be added while cooking. it also depends on what you're cooking sometimes you can put the herbs and tie them and add them while you cook.","labels":1,"seconds_difference":4901.0,"score_ratio":1.1875} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13h79i","c_root_id_B":"g13p7lp","created_at_utc_A":1597149735,"created_at_utc_B":1597154630,"score_A":5,"score_B":76,"human_ref_A":"It just depends on what you like! Many herbs are great cooked- the ones you mentioned are for sure. They really infuse all of their flavors into the dishes. A good way to test out what you like is to switch from cooking the herbs to doing fresh at the end, and see what you like better.","human_ref_B":"Good rule of thumb, if it has a woody steme you can use it before, if not use it toward the end. So like thyme, oregano, rosemary, marjoram, you can use at the beginning. If it's pleasent enough to bite into you (like thyme) you can also use it at the end. Things like basil, parsley, cilantro use at the end, they basically turn to flavorless mush in cooking. Mint is kind of in between, it can stand up to cooking but it loses the mintiness but retains the other flavors of mint, like making mint chutney you usually do cook the mint a bit to take the toothpaste edge off. Basically the hardier the herbs the better they stand up to cooking, more volatile herbs use at the end and if you aren't sure the volatile ones tend to be annuals so you can look them up. I think dill is really the only exception because it's so strong it works with anything. The same goes for drying. Dried parsley has significant less flavor than dried rosemary, I tend to avoid buying dried herbs like that and stick to dried hardy herbs, especially ones I grow and know are very fresh when drying.","labels":0,"seconds_difference":4895.0,"score_ratio":15.2} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13p7lp","c_root_id_B":"g13iti6","created_at_utc_A":1597154630,"created_at_utc_B":1597150806,"score_A":76,"score_B":6,"human_ref_A":"Good rule of thumb, if it has a woody steme you can use it before, if not use it toward the end. So like thyme, oregano, rosemary, marjoram, you can use at the beginning. If it's pleasent enough to bite into you (like thyme) you can also use it at the end. Things like basil, parsley, cilantro use at the end, they basically turn to flavorless mush in cooking. Mint is kind of in between, it can stand up to cooking but it loses the mintiness but retains the other flavors of mint, like making mint chutney you usually do cook the mint a bit to take the toothpaste edge off. Basically the hardier the herbs the better they stand up to cooking, more volatile herbs use at the end and if you aren't sure the volatile ones tend to be annuals so you can look them up. I think dill is really the only exception because it's so strong it works with anything. The same goes for drying. Dried parsley has significant less flavor than dried rosemary, I tend to avoid buying dried herbs like that and stick to dried hardy herbs, especially ones I grow and know are very fresh when drying.","human_ref_B":"More delicate and leafy ones add toward the end, the more woody ones like thyme and rosemary can be added early. Parsley will stay green whenever you add it.","labels":1,"seconds_difference":3824.0,"score_ratio":12.6666666667} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13r8h8","c_root_id_B":"g13h79i","created_at_utc_A":1597155744,"created_at_utc_B":1597149735,"score_A":26,"score_B":5,"human_ref_A":"One tip by Lidia Bastianich. Fresh soft herbs like Basil are usually added at the end. But what she does is add sprigs of Basil during the cooking process. Once the dish is nearly cooked the sprigs are taken out and discarded and finally fresh basil leaves can be added to top off the dish. This way you get a nice infused flavour of the basil in the dish AND you also get the nice punch of fresh basil. Cons: Takes more basil. Basil MUST be in a sprig otherwise it cannot be taken out at the end.","human_ref_B":"It just depends on what you like! Many herbs are great cooked- the ones you mentioned are for sure. They really infuse all of their flavors into the dishes. A good way to test out what you like is to switch from cooking the herbs to doing fresh at the end, and see what you like better.","labels":1,"seconds_difference":6009.0,"score_ratio":5.2} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13r8h8","c_root_id_B":"g13iti6","created_at_utc_A":1597155744,"created_at_utc_B":1597150806,"score_A":26,"score_B":6,"human_ref_A":"One tip by Lidia Bastianich. Fresh soft herbs like Basil are usually added at the end. But what she does is add sprigs of Basil during the cooking process. Once the dish is nearly cooked the sprigs are taken out and discarded and finally fresh basil leaves can be added to top off the dish. This way you get a nice infused flavour of the basil in the dish AND you also get the nice punch of fresh basil. Cons: Takes more basil. Basil MUST be in a sprig otherwise it cannot be taken out at the end.","human_ref_B":"More delicate and leafy ones add toward the end, the more woody ones like thyme and rosemary can be added early. Parsley will stay green whenever you add it.","labels":1,"seconds_difference":4938.0,"score_ratio":4.3333333333} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13h79i","c_root_id_B":"g13rgik","created_at_utc_A":1597149735,"created_at_utc_B":1597155862,"score_A":5,"score_B":9,"human_ref_A":"It just depends on what you like! Many herbs are great cooked- the ones you mentioned are for sure. They really infuse all of their flavors into the dishes. A good way to test out what you like is to switch from cooking the herbs to doing fresh at the end, and see what you like better.","human_ref_B":"I may be weird but often I do both. With more delicate stuff like basil - I'll sometimes add just a whole \"branch\" while cooking to infuse flavour. Then just yank it out as the texture and appearance is often a little.... off. From there I'll also finish with some fresh basil in a nice chiffonade. Similarly with cilantro. I find (as others have mentioned) it deepens the flavours and makes it more complex. Cheers.","labels":0,"seconds_difference":6127.0,"score_ratio":1.8} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13iti6","c_root_id_B":"g13rgik","created_at_utc_A":1597150806,"created_at_utc_B":1597155862,"score_A":6,"score_B":9,"human_ref_A":"More delicate and leafy ones add toward the end, the more woody ones like thyme and rosemary can be added early. Parsley will stay green whenever you add it.","human_ref_B":"I may be weird but often I do both. With more delicate stuff like basil - I'll sometimes add just a whole \"branch\" while cooking to infuse flavour. Then just yank it out as the texture and appearance is often a little.... off. From there I'll also finish with some fresh basil in a nice chiffonade. Similarly with cilantro. I find (as others have mentioned) it deepens the flavours and makes it more complex. Cheers.","labels":0,"seconds_difference":5056.0,"score_ratio":1.5} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13s6fz","c_root_id_B":"g13h79i","created_at_utc_A":1597156242,"created_at_utc_B":1597149735,"score_A":7,"score_B":5,"human_ref_A":"Both. Layered flavors are always better","human_ref_B":"It just depends on what you like! Many herbs are great cooked- the ones you mentioned are for sure. They really infuse all of their flavors into the dishes. A good way to test out what you like is to switch from cooking the herbs to doing fresh at the end, and see what you like better.","labels":1,"seconds_difference":6507.0,"score_ratio":1.4} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13s6fz","c_root_id_B":"g13iti6","created_at_utc_A":1597156242,"created_at_utc_B":1597150806,"score_A":7,"score_B":6,"human_ref_A":"Both. Layered flavors are always better","human_ref_B":"More delicate and leafy ones add toward the end, the more woody ones like thyme and rosemary can be added early. Parsley will stay green whenever you add it.","labels":1,"seconds_difference":5436.0,"score_ratio":1.1666666667} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g13iti6","c_root_id_B":"g13h79i","created_at_utc_A":1597150806,"created_at_utc_B":1597149735,"score_A":6,"score_B":5,"human_ref_A":"More delicate and leafy ones add toward the end, the more woody ones like thyme and rosemary can be added early. Parsley will stay green whenever you add it.","human_ref_B":"It just depends on what you like! Many herbs are great cooked- the ones you mentioned are for sure. They really infuse all of their flavors into the dishes. A good way to test out what you like is to switch from cooking the herbs to doing fresh at the end, and see what you like better.","labels":1,"seconds_difference":1071.0,"score_ratio":1.2} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g14p2yv","c_root_id_B":"g13y628","created_at_utc_A":1597172358,"created_at_utc_B":1597159727,"score_A":4,"score_B":3,"human_ref_A":"I think the idea that you shouldn\u2019t cook herbs for a long time is very western focused. For a different perspective in Persian cooking you often use several cups of herbs and cook them down for hours into a sauce: http:\/\/www.mypersiankitchen.com\/ghormeh-sabzi-persian-herb-stew\/ To me there\u2019s really no right or wrong way to add herbs it comes down to what you like the most!","human_ref_B":"I'd also add that some herbs aren't really meant to be eaten raw. Fresh sage, for example, should be cooked out. I would encourage you to try the fresh herbs before using them and going off your taste. Basil's flavor is highly variable. There's also a difference between water soluble and fat soluble herbs. In general, water soluble herbs are more often added at the end of cooking.","labels":1,"seconds_difference":12631.0,"score_ratio":1.3333333333} +{"post_id":"i7qz7q","domain":"askculinary_validation","upvote_ratio":0.97,"history":"When do I add fresh herbs? So I know that basil is usually best to add right at the end of cooking, but what about other herbs. When should I add thyme, rosemary, or oregano? Is it always at the end for fresh herbs or are some herbs best after being cooked for a bit? Thank you!","c_root_id_A":"g14ugxf","c_root_id_B":"g15mwa0","created_at_utc_A":1597174838,"created_at_utc_B":1597187897,"score_A":2,"score_B":3,"human_ref_A":"It really really does depend on the herb and what you want from it. Lots of Italian cooking you add garlic first for your sautee. But it can be added in the middle for a marinera to slow cook. Or it can be microplaned on a finish for a little kick. That\u2019s the cool thing about cooking is that everything is versatile","human_ref_B":"A general rule of thumb is that if the leave is tough and when you dry them the flavour is still there, add early (Oregano, Rosemary, Thyme, bay leaves, kaffir lime leaves, etc.). If they are soft herbs with a taste of \"freshness\" add at the end (Basil, Thai Basil, Mint, Vietnamese Mint, etc.). ​ Parsley is the weird one, it can be added at both stages. If you want a mild flavour add early, like in stocks. If you want the bright strong flavour add at the end.","labels":0,"seconds_difference":13059.0,"score_ratio":1.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl2r2p","c_root_id_B":"ijl37cf","created_at_utc_A":1660056009,"created_at_utc_B":1660056187,"score_A":59,"score_B":107,"human_ref_A":"Brine it the night before","human_ref_B":"> and I know the minimum temperature you want is 165\u02daF to be safe This is where you are being lead astray. Killing bacteria is a factor of both temperature AND time. You can safely cook chicken to less than 165F as long as its held at that temp for long enough to kill bacteria. 165F is simply where bacteria is killed *instantly*, and the USDA's priority is to make safe cooking as fool-proof as possible, not making sure your chicken breast stays edible. Thermoworks and Serious Eats have both done nice writeups that include tables of exactly how long you need at each temperature to make the chicken safe. Personally I always pull breasts at about 155, which is safe after maintaining that temp for 47 seconds. Unless you dump it straight into the freezer, your chicken will not only maintain that temp for 47 seconds but will keep rising.","labels":0,"seconds_difference":178.0,"score_ratio":1.813559322} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl37cf","c_root_id_B":"ijkz5a0","created_at_utc_A":1660056187,"created_at_utc_B":1660054554,"score_A":107,"score_B":57,"human_ref_A":"> and I know the minimum temperature you want is 165\u02daF to be safe This is where you are being lead astray. Killing bacteria is a factor of both temperature AND time. You can safely cook chicken to less than 165F as long as its held at that temp for long enough to kill bacteria. 165F is simply where bacteria is killed *instantly*, and the USDA's priority is to make safe cooking as fool-proof as possible, not making sure your chicken breast stays edible. Thermoworks and Serious Eats have both done nice writeups that include tables of exactly how long you need at each temperature to make the chicken safe. Personally I always pull breasts at about 155, which is safe after maintaining that temp for 47 seconds. Unless you dump it straight into the freezer, your chicken will not only maintain that temp for 47 seconds but will keep rising.","human_ref_B":"On dark meat, you can cook up to 175+ and you\u2019ll be ok but breast meat is not forgiving at all. There\u2019s also going to be carry over cooking when you pull it off the grill so you want to pull it around 155ish and let it rest, it\u2019ll come up to 165 done temp and still be juicy. Lastly, try a wet brine for an hour or two before your cook, this will also help with retaining moisture. As long as you\u2019re cooking to temp, not time, you should be good to get it where you want it. I think you\u2019re leaving it on till 165 and that\u2019s the main issue.","labels":1,"seconds_difference":1633.0,"score_ratio":1.8771929825} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl2r4i","c_root_id_B":"ijl37cf","created_at_utc_A":1660056009,"created_at_utc_B":1660056187,"score_A":2,"score_B":107,"human_ref_A":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","human_ref_B":"> and I know the minimum temperature you want is 165\u02daF to be safe This is where you are being lead astray. Killing bacteria is a factor of both temperature AND time. You can safely cook chicken to less than 165F as long as its held at that temp for long enough to kill bacteria. 165F is simply where bacteria is killed *instantly*, and the USDA's priority is to make safe cooking as fool-proof as possible, not making sure your chicken breast stays edible. Thermoworks and Serious Eats have both done nice writeups that include tables of exactly how long you need at each temperature to make the chicken safe. Personally I always pull breasts at about 155, which is safe after maintaining that temp for 47 seconds. Unless you dump it straight into the freezer, your chicken will not only maintain that temp for 47 seconds but will keep rising.","labels":0,"seconds_difference":178.0,"score_ratio":53.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijkz5a0","c_root_id_B":"ijl2r2p","created_at_utc_A":1660054554,"created_at_utc_B":1660056009,"score_A":57,"score_B":59,"human_ref_A":"On dark meat, you can cook up to 175+ and you\u2019ll be ok but breast meat is not forgiving at all. There\u2019s also going to be carry over cooking when you pull it off the grill so you want to pull it around 155ish and let it rest, it\u2019ll come up to 165 done temp and still be juicy. Lastly, try a wet brine for an hour or two before your cook, this will also help with retaining moisture. As long as you\u2019re cooking to temp, not time, you should be good to get it where you want it. I think you\u2019re leaving it on till 165 and that\u2019s the main issue.","human_ref_B":"Brine it the night before","labels":0,"seconds_difference":1455.0,"score_ratio":1.0350877193} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl2r4i","c_root_id_B":"ijl2r2p","created_at_utc_A":1660056009,"created_at_utc_B":1660056009,"score_A":2,"score_B":59,"human_ref_A":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","human_ref_B":"Brine it the night before","labels":0,"seconds_difference":0.0,"score_ratio":29.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl3bf2","c_root_id_B":"ijl9o1y","created_at_utc_A":1660056231,"created_at_utc_B":1660058691,"score_A":10,"score_B":19,"human_ref_A":"Growing up my dad always did leg quarters, we\u2019d par cook them in a seasoned broth on the stove and finish them up on the grill. Less time on the grill but enough time to get some Smokey flavor and crisp it up the skin and set the sauce.","human_ref_B":"I always brine my chicken! Even if it's just for 30min.","labels":0,"seconds_difference":2460.0,"score_ratio":1.9} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl9o1y","c_root_id_B":"ijl42kb","created_at_utc_A":1660058691,"created_at_utc_B":1660056522,"score_A":19,"score_B":9,"human_ref_A":"I always brine my chicken! Even if it's just for 30min.","human_ref_B":"Cook to a lower temp, as the others said, and I also recommend dry-brining ahead of time. Essentially just salting the meat well before you apply heat to it. It will help retain moisture during the cook.","labels":1,"seconds_difference":2169.0,"score_ratio":2.1111111111} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl9o1y","c_root_id_B":"ijl59y4","created_at_utc_A":1660058691,"created_at_utc_B":1660056985,"score_A":19,"score_B":8,"human_ref_A":"I always brine my chicken! Even if it's just for 30min.","human_ref_B":"You're overcooking the breast meat. Your temps are fine for the wings, thighs and legs but for breast meat you need to take it off lower. I take mine off at 150 but 155 is fine too. If you cook breast meat to 175, it will be dry as the sahara. It will be quite dry at 165 as well, since carry over cooking will get you to 170 at least.","labels":1,"seconds_difference":1706.0,"score_ratio":2.375} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl9o1y","c_root_id_B":"ijl5kre","created_at_utc_A":1660058691,"created_at_utc_B":1660057101,"score_A":19,"score_B":6,"human_ref_A":"I always brine my chicken! Even if it's just for 30min.","human_ref_B":"Brine will help, but it really is technique","labels":1,"seconds_difference":1590.0,"score_ratio":3.1666666667} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl5k5j","c_root_id_B":"ijl9o1y","created_at_utc_A":1660057095,"created_at_utc_B":1660058691,"score_A":3,"score_B":19,"human_ref_A":"I don't know if you're much of a reader but I would definitely recommend you look at How to Grill: The Complete Illustrated Book of Barbecue Technique! It has everything you could possibly need to know. It's a pretty old book but everything still works!","human_ref_B":"I always brine my chicken! Even if it's just for 30min.","labels":0,"seconds_difference":1596.0,"score_ratio":6.3333333333} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl2r4i","c_root_id_B":"ijl9o1y","created_at_utc_A":1660056009,"created_at_utc_B":1660058691,"score_A":2,"score_B":19,"human_ref_A":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","human_ref_B":"I always brine my chicken! Even if it's just for 30min.","labels":0,"seconds_difference":2682.0,"score_ratio":9.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl9o1y","c_root_id_B":"ijl85jb","created_at_utc_A":1660058691,"created_at_utc_B":1660058105,"score_A":19,"score_B":2,"human_ref_A":"I always brine my chicken! Even if it's just for 30min.","human_ref_B":"All I can say is to Check out Sam the Cooking guy on youtube. He has taught me so much about grilling everything.","labels":1,"seconds_difference":586.0,"score_ratio":9.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijla86t","c_root_id_B":"ijl3bf2","created_at_utc_A":1660058907,"created_at_utc_B":1660056231,"score_A":19,"score_B":10,"human_ref_A":"I pull chicken breast off the grill at 155\u00b0F. It usually carries over to about 160\u00b0F, and with more than adequate time to kill all bacteria, according to the USDA food safety charts that account for time and temperature. Letting salt penetrate into the meat with an overnight brine or dry brine also leads to much better texture, because the muscle fibers in the meat don't tighten up as much during cooking when there's salt in the meat. Those two tricks (don't overcook, salt so that it's forgiving if you overcook) go a long way for white meat (either chicken or turkey breast).","human_ref_B":"Growing up my dad always did leg quarters, we\u2019d par cook them in a seasoned broth on the stove and finish them up on the grill. Less time on the grill but enough time to get some Smokey flavor and crisp it up the skin and set the sauce.","labels":1,"seconds_difference":2676.0,"score_ratio":1.9} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijla86t","c_root_id_B":"ijl42kb","created_at_utc_A":1660058907,"created_at_utc_B":1660056522,"score_A":19,"score_B":9,"human_ref_A":"I pull chicken breast off the grill at 155\u00b0F. It usually carries over to about 160\u00b0F, and with more than adequate time to kill all bacteria, according to the USDA food safety charts that account for time and temperature. Letting salt penetrate into the meat with an overnight brine or dry brine also leads to much better texture, because the muscle fibers in the meat don't tighten up as much during cooking when there's salt in the meat. Those two tricks (don't overcook, salt so that it's forgiving if you overcook) go a long way for white meat (either chicken or turkey breast).","human_ref_B":"Cook to a lower temp, as the others said, and I also recommend dry-brining ahead of time. Essentially just salting the meat well before you apply heat to it. It will help retain moisture during the cook.","labels":1,"seconds_difference":2385.0,"score_ratio":2.1111111111} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijla86t","c_root_id_B":"ijla48c","created_at_utc_A":1660058907,"created_at_utc_B":1660058865,"score_A":19,"score_B":9,"human_ref_A":"I pull chicken breast off the grill at 155\u00b0F. It usually carries over to about 160\u00b0F, and with more than adequate time to kill all bacteria, according to the USDA food safety charts that account for time and temperature. Letting salt penetrate into the meat with an overnight brine or dry brine also leads to much better texture, because the muscle fibers in the meat don't tighten up as much during cooking when there's salt in the meat. Those two tricks (don't overcook, salt so that it's forgiving if you overcook) go a long way for white meat (either chicken or turkey breast).","human_ref_B":"What type of chicken are you cooking? Chicken breasts are very sensitive to being overcooked. They also carry on cooking after you take them off so you need to stop a bit early. I usually cook them to 70\u00b0C which is 158F and they'll go up a few degrees. You can also brine them which helps keep them juicy and also seasons them throughout. I like a dry brine which is just about 1% of the chicken's weight in salt sprinkled over at least a few hours before, ideally overnight. Then keep them uncovered in the fridge to dry out the skin if you have it. If you're cooking thighs or drumsticks they actually need to be cooked past 165F to be really good. I find that dark meat is good cooked as high as 185F. If you're doing a whole chicken it might bet best to split it into sections first.","labels":1,"seconds_difference":42.0,"score_ratio":2.1111111111} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl59y4","c_root_id_B":"ijla86t","created_at_utc_A":1660056985,"created_at_utc_B":1660058907,"score_A":8,"score_B":19,"human_ref_A":"You're overcooking the breast meat. Your temps are fine for the wings, thighs and legs but for breast meat you need to take it off lower. I take mine off at 150 but 155 is fine too. If you cook breast meat to 175, it will be dry as the sahara. It will be quite dry at 165 as well, since carry over cooking will get you to 170 at least.","human_ref_B":"I pull chicken breast off the grill at 155\u00b0F. It usually carries over to about 160\u00b0F, and with more than adequate time to kill all bacteria, according to the USDA food safety charts that account for time and temperature. Letting salt penetrate into the meat with an overnight brine or dry brine also leads to much better texture, because the muscle fibers in the meat don't tighten up as much during cooking when there's salt in the meat. Those two tricks (don't overcook, salt so that it's forgiving if you overcook) go a long way for white meat (either chicken or turkey breast).","labels":0,"seconds_difference":1922.0,"score_ratio":2.375} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl5kre","c_root_id_B":"ijla86t","created_at_utc_A":1660057101,"created_at_utc_B":1660058907,"score_A":6,"score_B":19,"human_ref_A":"Brine will help, but it really is technique","human_ref_B":"I pull chicken breast off the grill at 155\u00b0F. It usually carries over to about 160\u00b0F, and with more than adequate time to kill all bacteria, according to the USDA food safety charts that account for time and temperature. Letting salt penetrate into the meat with an overnight brine or dry brine also leads to much better texture, because the muscle fibers in the meat don't tighten up as much during cooking when there's salt in the meat. Those two tricks (don't overcook, salt so that it's forgiving if you overcook) go a long way for white meat (either chicken or turkey breast).","labels":0,"seconds_difference":1806.0,"score_ratio":3.1666666667} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl5k5j","c_root_id_B":"ijla86t","created_at_utc_A":1660057095,"created_at_utc_B":1660058907,"score_A":3,"score_B":19,"human_ref_A":"I don't know if you're much of a reader but I would definitely recommend you look at How to Grill: The Complete Illustrated Book of Barbecue Technique! It has everything you could possibly need to know. It's a pretty old book but everything still works!","human_ref_B":"I pull chicken breast off the grill at 155\u00b0F. It usually carries over to about 160\u00b0F, and with more than adequate time to kill all bacteria, according to the USDA food safety charts that account for time and temperature. Letting salt penetrate into the meat with an overnight brine or dry brine also leads to much better texture, because the muscle fibers in the meat don't tighten up as much during cooking when there's salt in the meat. Those two tricks (don't overcook, salt so that it's forgiving if you overcook) go a long way for white meat (either chicken or turkey breast).","labels":0,"seconds_difference":1812.0,"score_ratio":6.3333333333} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijla86t","c_root_id_B":"ijl2r4i","created_at_utc_A":1660058907,"created_at_utc_B":1660056009,"score_A":19,"score_B":2,"human_ref_A":"I pull chicken breast off the grill at 155\u00b0F. It usually carries over to about 160\u00b0F, and with more than adequate time to kill all bacteria, according to the USDA food safety charts that account for time and temperature. Letting salt penetrate into the meat with an overnight brine or dry brine also leads to much better texture, because the muscle fibers in the meat don't tighten up as much during cooking when there's salt in the meat. Those two tricks (don't overcook, salt so that it's forgiving if you overcook) go a long way for white meat (either chicken or turkey breast).","human_ref_B":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","labels":1,"seconds_difference":2898.0,"score_ratio":9.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijla86t","c_root_id_B":"ijl85jb","created_at_utc_A":1660058907,"created_at_utc_B":1660058105,"score_A":19,"score_B":2,"human_ref_A":"I pull chicken breast off the grill at 155\u00b0F. It usually carries over to about 160\u00b0F, and with more than adequate time to kill all bacteria, according to the USDA food safety charts that account for time and temperature. Letting salt penetrate into the meat with an overnight brine or dry brine also leads to much better texture, because the muscle fibers in the meat don't tighten up as much during cooking when there's salt in the meat. Those two tricks (don't overcook, salt so that it's forgiving if you overcook) go a long way for white meat (either chicken or turkey breast).","human_ref_B":"All I can say is to Check out Sam the Cooking guy on youtube. He has taught me so much about grilling everything.","labels":1,"seconds_difference":802.0,"score_ratio":9.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl3bf2","c_root_id_B":"ijl2r4i","created_at_utc_A":1660056231,"created_at_utc_B":1660056009,"score_A":10,"score_B":2,"human_ref_A":"Growing up my dad always did leg quarters, we\u2019d par cook them in a seasoned broth on the stove and finish them up on the grill. Less time on the grill but enough time to get some Smokey flavor and crisp it up the skin and set the sauce.","human_ref_B":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","labels":1,"seconds_difference":222.0,"score_ratio":5.0} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl2r4i","c_root_id_B":"ijl42kb","created_at_utc_A":1660056009,"created_at_utc_B":1660056522,"score_A":2,"score_B":9,"human_ref_A":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","human_ref_B":"Cook to a lower temp, as the others said, and I also recommend dry-brining ahead of time. Essentially just salting the meat well before you apply heat to it. It will help retain moisture during the cook.","labels":0,"seconds_difference":513.0,"score_ratio":4.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl59y4","c_root_id_B":"ijla48c","created_at_utc_A":1660056985,"created_at_utc_B":1660058865,"score_A":8,"score_B":9,"human_ref_A":"You're overcooking the breast meat. Your temps are fine for the wings, thighs and legs but for breast meat you need to take it off lower. I take mine off at 150 but 155 is fine too. If you cook breast meat to 175, it will be dry as the sahara. It will be quite dry at 165 as well, since carry over cooking will get you to 170 at least.","human_ref_B":"What type of chicken are you cooking? Chicken breasts are very sensitive to being overcooked. They also carry on cooking after you take them off so you need to stop a bit early. I usually cook them to 70\u00b0C which is 158F and they'll go up a few degrees. You can also brine them which helps keep them juicy and also seasons them throughout. I like a dry brine which is just about 1% of the chicken's weight in salt sprinkled over at least a few hours before, ideally overnight. Then keep them uncovered in the fridge to dry out the skin if you have it. If you're cooking thighs or drumsticks they actually need to be cooked past 165F to be really good. I find that dark meat is good cooked as high as 185F. If you're doing a whole chicken it might bet best to split it into sections first.","labels":0,"seconds_difference":1880.0,"score_ratio":1.125} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijla48c","c_root_id_B":"ijl5kre","created_at_utc_A":1660058865,"created_at_utc_B":1660057101,"score_A":9,"score_B":6,"human_ref_A":"What type of chicken are you cooking? Chicken breasts are very sensitive to being overcooked. They also carry on cooking after you take them off so you need to stop a bit early. I usually cook them to 70\u00b0C which is 158F and they'll go up a few degrees. You can also brine them which helps keep them juicy and also seasons them throughout. I like a dry brine which is just about 1% of the chicken's weight in salt sprinkled over at least a few hours before, ideally overnight. Then keep them uncovered in the fridge to dry out the skin if you have it. If you're cooking thighs or drumsticks they actually need to be cooked past 165F to be really good. I find that dark meat is good cooked as high as 185F. If you're doing a whole chicken it might bet best to split it into sections first.","human_ref_B":"Brine will help, but it really is technique","labels":1,"seconds_difference":1764.0,"score_ratio":1.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl5k5j","c_root_id_B":"ijla48c","created_at_utc_A":1660057095,"created_at_utc_B":1660058865,"score_A":3,"score_B":9,"human_ref_A":"I don't know if you're much of a reader but I would definitely recommend you look at How to Grill: The Complete Illustrated Book of Barbecue Technique! It has everything you could possibly need to know. It's a pretty old book but everything still works!","human_ref_B":"What type of chicken are you cooking? Chicken breasts are very sensitive to being overcooked. They also carry on cooking after you take them off so you need to stop a bit early. I usually cook them to 70\u00b0C which is 158F and they'll go up a few degrees. You can also brine them which helps keep them juicy and also seasons them throughout. I like a dry brine which is just about 1% of the chicken's weight in salt sprinkled over at least a few hours before, ideally overnight. Then keep them uncovered in the fridge to dry out the skin if you have it. If you're cooking thighs or drumsticks they actually need to be cooked past 165F to be really good. I find that dark meat is good cooked as high as 185F. If you're doing a whole chicken it might bet best to split it into sections first.","labels":0,"seconds_difference":1770.0,"score_ratio":3.0} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijla48c","c_root_id_B":"ijl2r4i","created_at_utc_A":1660058865,"created_at_utc_B":1660056009,"score_A":9,"score_B":2,"human_ref_A":"What type of chicken are you cooking? Chicken breasts are very sensitive to being overcooked. They also carry on cooking after you take them off so you need to stop a bit early. I usually cook them to 70\u00b0C which is 158F and they'll go up a few degrees. You can also brine them which helps keep them juicy and also seasons them throughout. I like a dry brine which is just about 1% of the chicken's weight in salt sprinkled over at least a few hours before, ideally overnight. Then keep them uncovered in the fridge to dry out the skin if you have it. If you're cooking thighs or drumsticks they actually need to be cooked past 165F to be really good. I find that dark meat is good cooked as high as 185F. If you're doing a whole chicken it might bet best to split it into sections first.","human_ref_B":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","labels":1,"seconds_difference":2856.0,"score_ratio":4.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijla48c","c_root_id_B":"ijl85jb","created_at_utc_A":1660058865,"created_at_utc_B":1660058105,"score_A":9,"score_B":2,"human_ref_A":"What type of chicken are you cooking? Chicken breasts are very sensitive to being overcooked. They also carry on cooking after you take them off so you need to stop a bit early. I usually cook them to 70\u00b0C which is 158F and they'll go up a few degrees. You can also brine them which helps keep them juicy and also seasons them throughout. I like a dry brine which is just about 1% of the chicken's weight in salt sprinkled over at least a few hours before, ideally overnight. Then keep them uncovered in the fridge to dry out the skin if you have it. If you're cooking thighs or drumsticks they actually need to be cooked past 165F to be really good. I find that dark meat is good cooked as high as 185F. If you're doing a whole chicken it might bet best to split it into sections first.","human_ref_B":"All I can say is to Check out Sam the Cooking guy on youtube. He has taught me so much about grilling everything.","labels":1,"seconds_difference":760.0,"score_ratio":4.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl59y4","c_root_id_B":"ijl2r4i","created_at_utc_A":1660056985,"created_at_utc_B":1660056009,"score_A":8,"score_B":2,"human_ref_A":"You're overcooking the breast meat. Your temps are fine for the wings, thighs and legs but for breast meat you need to take it off lower. I take mine off at 150 but 155 is fine too. If you cook breast meat to 175, it will be dry as the sahara. It will be quite dry at 165 as well, since carry over cooking will get you to 170 at least.","human_ref_B":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","labels":1,"seconds_difference":976.0,"score_ratio":4.0} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl5k5j","c_root_id_B":"ijl5kre","created_at_utc_A":1660057095,"created_at_utc_B":1660057101,"score_A":3,"score_B":6,"human_ref_A":"I don't know if you're much of a reader but I would definitely recommend you look at How to Grill: The Complete Illustrated Book of Barbecue Technique! It has everything you could possibly need to know. It's a pretty old book but everything still works!","human_ref_B":"Brine will help, but it really is technique","labels":0,"seconds_difference":6.0,"score_ratio":2.0} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl5kre","c_root_id_B":"ijl2r4i","created_at_utc_A":1660057101,"created_at_utc_B":1660056009,"score_A":6,"score_B":2,"human_ref_A":"Brine will help, but it really is technique","human_ref_B":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","labels":1,"seconds_difference":1092.0,"score_ratio":3.0} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijlany3","c_root_id_B":"ijl5k5j","created_at_utc_A":1660059075,"created_at_utc_B":1660057095,"score_A":4,"score_B":3,"human_ref_A":"Use a meat thermometer and PULL THE CHICKEN OFF THE GRILL the moment it hits 145F degrees in the center. It will finish cooking and top out about 152 internal temp, which is more than enough to make it safe.","human_ref_B":"I don't know if you're much of a reader but I would definitely recommend you look at How to Grill: The Complete Illustrated Book of Barbecue Technique! It has everything you could possibly need to know. It's a pretty old book but everything still works!","labels":1,"seconds_difference":1980.0,"score_ratio":1.3333333333} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl2r4i","c_root_id_B":"ijl5k5j","created_at_utc_A":1660056009,"created_at_utc_B":1660057095,"score_A":2,"score_B":3,"human_ref_A":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","human_ref_B":"I don't know if you're much of a reader but I would definitely recommend you look at How to Grill: The Complete Illustrated Book of Barbecue Technique! It has everything you could possibly need to know. It's a pretty old book but everything still works!","labels":0,"seconds_difference":1086.0,"score_ratio":1.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijlany3","c_root_id_B":"ijl2r4i","created_at_utc_A":1660059075,"created_at_utc_B":1660056009,"score_A":4,"score_B":2,"human_ref_A":"Use a meat thermometer and PULL THE CHICKEN OFF THE GRILL the moment it hits 145F degrees in the center. It will finish cooking and top out about 152 internal temp, which is more than enough to make it safe.","human_ref_B":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","labels":1,"seconds_difference":3066.0,"score_ratio":2.0} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijl85jb","c_root_id_B":"ijlany3","created_at_utc_A":1660058105,"created_at_utc_B":1660059075,"score_A":2,"score_B":4,"human_ref_A":"All I can say is to Check out Sam the Cooking guy on youtube. He has taught me so much about grilling everything.","human_ref_B":"Use a meat thermometer and PULL THE CHICKEN OFF THE GRILL the moment it hits 145F degrees in the center. It will finish cooking and top out about 152 internal temp, which is more than enough to make it safe.","labels":0,"seconds_difference":970.0,"score_ratio":2.0} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijlb5j5","c_root_id_B":"ijl2r4i","created_at_utc_A":1660059261,"created_at_utc_B":1660056009,"score_A":3,"score_B":2,"human_ref_A":"Carryover. The inside of the meat will continue to cook from the heat of the outside of the meat. You only need to get to 160ish to be safe. So you need to pull the chicken when the temp hits 155 so that the carryover will coast up to 160-165. IF you pull your chicken at 165 then it will continue to 170.","human_ref_B":"Make sure your grill is really cleaned! Stay away from high heat. Since chicken needs to be cooked thoroughly but you don\u2019t want the skin to burn, it\u2019s wise to cook it over medium, indirect heat for most of the cooking time. Sauce or baste often and at the end. And then finally Use a thermometer. That's the way I do it and it works fine for me!","labels":1,"seconds_difference":3252.0,"score_ratio":1.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijlb5j5","c_root_id_B":"ijl85jb","created_at_utc_A":1660059261,"created_at_utc_B":1660058105,"score_A":3,"score_B":2,"human_ref_A":"Carryover. The inside of the meat will continue to cook from the heat of the outside of the meat. You only need to get to 160ish to be safe. So you need to pull the chicken when the temp hits 155 so that the carryover will coast up to 160-165. IF you pull your chicken at 165 then it will continue to 170.","human_ref_B":"All I can say is to Check out Sam the Cooking guy on youtube. He has taught me so much about grilling everything.","labels":1,"seconds_difference":1156.0,"score_ratio":1.5} +{"post_id":"wk45e5","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to avoid dry chicken on the grill? So I love grilling. I try to grill most of the things I know will or can turn out good, like Fish, Veggies, and even strawberries. I never thought about that, but it's actually good haha. But one thing I have a tough time grilling is chicken. Like getting that nice crispy chicken on the grill that I'm starving for, but mine just gets dry and not crispy at all, which I don't understand since I check everything. I have this Finaltouch X10 from Chefstemp. Which basically is a digital thermometer. I use it to check the chicken, and I know the minimum temperature you want is 165\u02daF to be safe, but I don't know why I usually go up to 170-175 when I'm done with the chicken, but it still gets dry for me. Do you guys have any ideas of what I'm doing wrong? Or maybe some suggestion to help me get it perfectly?","c_root_id_A":"ijlar8l","c_root_id_B":"ijlb5j5","created_at_utc_A":1660059110,"created_at_utc_B":1660059261,"score_A":2,"score_B":3,"human_ref_A":"Honestly, chefstemp has a lot of lovely things when it comes to grilling. I got their Meat Temperature Chart. Which has a magnet. I just stick it on the grill and let it be there haha. It actually helps me get my temperatures down instead of just looking at the internet all the time before using a thermometer lol.","human_ref_B":"Carryover. The inside of the meat will continue to cook from the heat of the outside of the meat. You only need to get to 160ish to be safe. So you need to pull the chicken when the temp hits 155 so that the carryover will coast up to 160-165. IF you pull your chicken at 165 then it will continue to 170.","labels":0,"seconds_difference":151.0,"score_ratio":1.5} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a33eq","c_root_id_B":"f1a8gv1","created_at_utc_A":1569284141,"created_at_utc_B":1569287643,"score_A":108,"score_B":173,"human_ref_A":"Former machinist here - I've used this kind of diatomaceous earth to clean up large oil and coolant spills in the shop. Works much better than straight up kitty litter.","human_ref_B":"Salt, sweep, swamp the floor with a heavy bleach water mix, mop. You do none of this, get that crew in and get them to do it.","labels":0,"seconds_difference":3502.0,"score_ratio":1.6018518519} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a8gv1","c_root_id_B":"f1a84tc","created_at_utc_A":1569287643,"created_at_utc_B":1569287407,"score_A":173,"score_B":60,"human_ref_A":"Salt, sweep, swamp the floor with a heavy bleach water mix, mop. You do none of this, get that crew in and get them to do it.","human_ref_B":"Spill Magic powder. It's worth buying a tub. Hopefully you'll never have to use it, but if you do, you'll be glad you have it.","labels":1,"seconds_difference":236.0,"score_ratio":2.8833333333} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a7ne6","c_root_id_B":"f1a8gv1","created_at_utc_A":1569287062,"created_at_utc_B":1569287643,"score_A":41,"score_B":173,"human_ref_A":"We've had students spill oil twice. Once inside in my storeroom and once outside in the parking lot on the way to the oil dump. Inside we used salt and the student that was stupid got to scrub that floor daily till it no longer showed. We used floor dry from Home Depot for the outside spill. A lot of it. Bags and bags. Our students come to visit after they graduate because its like family to them. So when they do we MUST tease the ones that screwed up the most and worst. Anyone want to talk about the really smart ones that throw a 5 gallon bucket of soapy water in the freezer to clean the floor?","human_ref_B":"Salt, sweep, swamp the floor with a heavy bleach water mix, mop. You do none of this, get that crew in and get them to do it.","labels":0,"seconds_difference":581.0,"score_ratio":4.2195121951} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a8gv1","c_root_id_B":"f1a0thx","created_at_utc_A":1569287643,"created_at_utc_B":1569282685,"score_A":173,"score_B":21,"human_ref_A":"Salt, sweep, swamp the floor with a heavy bleach water mix, mop. You do none of this, get that crew in and get them to do it.","human_ref_B":"Salt all day. The big bags. Then twice over with soap water after its shoveled up. It'll be fine.","labels":1,"seconds_difference":4958.0,"score_ratio":8.2380952381} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a6ufv","c_root_id_B":"f1a8gv1","created_at_utc_A":1569286489,"created_at_utc_B":1569287643,"score_A":23,"score_B":173,"human_ref_A":"Kitty litter or salt","human_ref_B":"Salt, sweep, swamp the floor with a heavy bleach water mix, mop. You do none of this, get that crew in and get them to do it.","labels":0,"seconds_difference":1154.0,"score_ratio":7.5217391304} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a8gv1","c_root_id_B":"f1a0j3a","created_at_utc_A":1569287643,"created_at_utc_B":1569282505,"score_A":173,"score_B":7,"human_ref_A":"Salt, sweep, swamp the floor with a heavy bleach water mix, mop. You do none of this, get that crew in and get them to do it.","human_ref_B":"Salt","labels":1,"seconds_difference":5138.0,"score_ratio":24.7142857143} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a8gv1","c_root_id_B":"f1a4o2b","created_at_utc_A":1569287643,"created_at_utc_B":1569285117,"score_A":173,"score_B":4,"human_ref_A":"Salt, sweep, swamp the floor with a heavy bleach water mix, mop. You do none of this, get that crew in and get them to do it.","human_ref_B":"Squeegee followed by a Navy mop (or two) with the degreasing agent you should have ample supply of.","labels":1,"seconds_difference":2526.0,"score_ratio":43.25} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a33eq","c_root_id_B":"f1a0thx","created_at_utc_A":1569284141,"created_at_utc_B":1569282685,"score_A":108,"score_B":21,"human_ref_A":"Former machinist here - I've used this kind of diatomaceous earth to clean up large oil and coolant spills in the shop. Works much better than straight up kitty litter.","human_ref_B":"Salt all day. The big bags. Then twice over with soap water after its shoveled up. It'll be fine.","labels":1,"seconds_difference":1456.0,"score_ratio":5.1428571429} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a33eq","c_root_id_B":"f1a0j3a","created_at_utc_A":1569284141,"created_at_utc_B":1569282505,"score_A":108,"score_B":7,"human_ref_A":"Former machinist here - I've used this kind of diatomaceous earth to clean up large oil and coolant spills in the shop. Works much better than straight up kitty litter.","human_ref_B":"Salt","labels":1,"seconds_difference":1636.0,"score_ratio":15.4285714286} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a84tc","c_root_id_B":"f1a7ne6","created_at_utc_A":1569287407,"created_at_utc_B":1569287062,"score_A":60,"score_B":41,"human_ref_A":"Spill Magic powder. It's worth buying a tub. Hopefully you'll never have to use it, but if you do, you'll be glad you have it.","human_ref_B":"We've had students spill oil twice. Once inside in my storeroom and once outside in the parking lot on the way to the oil dump. Inside we used salt and the student that was stupid got to scrub that floor daily till it no longer showed. We used floor dry from Home Depot for the outside spill. A lot of it. Bags and bags. Our students come to visit after they graduate because its like family to them. So when they do we MUST tease the ones that screwed up the most and worst. Anyone want to talk about the really smart ones that throw a 5 gallon bucket of soapy water in the freezer to clean the floor?","labels":1,"seconds_difference":345.0,"score_ratio":1.4634146341} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a0thx","c_root_id_B":"f1a84tc","created_at_utc_A":1569282685,"created_at_utc_B":1569287407,"score_A":21,"score_B":60,"human_ref_A":"Salt all day. The big bags. Then twice over with soap water after its shoveled up. It'll be fine.","human_ref_B":"Spill Magic powder. It's worth buying a tub. Hopefully you'll never have to use it, but if you do, you'll be glad you have it.","labels":0,"seconds_difference":4722.0,"score_ratio":2.8571428571} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a84tc","c_root_id_B":"f1a6ufv","created_at_utc_A":1569287407,"created_at_utc_B":1569286489,"score_A":60,"score_B":23,"human_ref_A":"Spill Magic powder. It's worth buying a tub. Hopefully you'll never have to use it, but if you do, you'll be glad you have it.","human_ref_B":"Kitty litter or salt","labels":1,"seconds_difference":918.0,"score_ratio":2.6086956522} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a0j3a","c_root_id_B":"f1a84tc","created_at_utc_A":1569282505,"created_at_utc_B":1569287407,"score_A":7,"score_B":60,"human_ref_A":"Salt","human_ref_B":"Spill Magic powder. It's worth buying a tub. Hopefully you'll never have to use it, but if you do, you'll be glad you have it.","labels":0,"seconds_difference":4902.0,"score_ratio":8.5714285714} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a84tc","c_root_id_B":"f1a4o2b","created_at_utc_A":1569287407,"created_at_utc_B":1569285117,"score_A":60,"score_B":4,"human_ref_A":"Spill Magic powder. It's worth buying a tub. Hopefully you'll never have to use it, but if you do, you'll be glad you have it.","human_ref_B":"Squeegee followed by a Navy mop (or two) with the degreasing agent you should have ample supply of.","labels":1,"seconds_difference":2290.0,"score_ratio":15.0} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a0thx","c_root_id_B":"f1a7ne6","created_at_utc_A":1569282685,"created_at_utc_B":1569287062,"score_A":21,"score_B":41,"human_ref_A":"Salt all day. The big bags. Then twice over with soap water after its shoveled up. It'll be fine.","human_ref_B":"We've had students spill oil twice. Once inside in my storeroom and once outside in the parking lot on the way to the oil dump. Inside we used salt and the student that was stupid got to scrub that floor daily till it no longer showed. We used floor dry from Home Depot for the outside spill. A lot of it. Bags and bags. Our students come to visit after they graduate because its like family to them. So when they do we MUST tease the ones that screwed up the most and worst. Anyone want to talk about the really smart ones that throw a 5 gallon bucket of soapy water in the freezer to clean the floor?","labels":0,"seconds_difference":4377.0,"score_ratio":1.9523809524} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a6ufv","c_root_id_B":"f1a7ne6","created_at_utc_A":1569286489,"created_at_utc_B":1569287062,"score_A":23,"score_B":41,"human_ref_A":"Kitty litter or salt","human_ref_B":"We've had students spill oil twice. Once inside in my storeroom and once outside in the parking lot on the way to the oil dump. Inside we used salt and the student that was stupid got to scrub that floor daily till it no longer showed. We used floor dry from Home Depot for the outside spill. A lot of it. Bags and bags. Our students come to visit after they graduate because its like family to them. So when they do we MUST tease the ones that screwed up the most and worst. Anyone want to talk about the really smart ones that throw a 5 gallon bucket of soapy water in the freezer to clean the floor?","labels":0,"seconds_difference":573.0,"score_ratio":1.7826086957} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a7ne6","c_root_id_B":"f1a0j3a","created_at_utc_A":1569287062,"created_at_utc_B":1569282505,"score_A":41,"score_B":7,"human_ref_A":"We've had students spill oil twice. Once inside in my storeroom and once outside in the parking lot on the way to the oil dump. Inside we used salt and the student that was stupid got to scrub that floor daily till it no longer showed. We used floor dry from Home Depot for the outside spill. A lot of it. Bags and bags. Our students come to visit after they graduate because its like family to them. So when they do we MUST tease the ones that screwed up the most and worst. Anyone want to talk about the really smart ones that throw a 5 gallon bucket of soapy water in the freezer to clean the floor?","human_ref_B":"Salt","labels":1,"seconds_difference":4557.0,"score_ratio":5.8571428571} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a4o2b","c_root_id_B":"f1a7ne6","created_at_utc_A":1569285117,"created_at_utc_B":1569287062,"score_A":4,"score_B":41,"human_ref_A":"Squeegee followed by a Navy mop (or two) with the degreasing agent you should have ample supply of.","human_ref_B":"We've had students spill oil twice. Once inside in my storeroom and once outside in the parking lot on the way to the oil dump. Inside we used salt and the student that was stupid got to scrub that floor daily till it no longer showed. We used floor dry from Home Depot for the outside spill. A lot of it. Bags and bags. Our students come to visit after they graduate because its like family to them. So when they do we MUST tease the ones that screwed up the most and worst. Anyone want to talk about the really smart ones that throw a 5 gallon bucket of soapy water in the freezer to clean the floor?","labels":0,"seconds_difference":1945.0,"score_ratio":10.25} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a6ufv","c_root_id_B":"f1a0thx","created_at_utc_A":1569286489,"created_at_utc_B":1569282685,"score_A":23,"score_B":21,"human_ref_A":"Kitty litter or salt","human_ref_B":"Salt all day. The big bags. Then twice over with soap water after its shoveled up. It'll be fine.","labels":1,"seconds_difference":3804.0,"score_ratio":1.0952380952} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a0j3a","c_root_id_B":"f1a0thx","created_at_utc_A":1569282505,"created_at_utc_B":1569282685,"score_A":7,"score_B":21,"human_ref_A":"Salt","human_ref_B":"Salt all day. The big bags. Then twice over with soap water after its shoveled up. It'll be fine.","labels":0,"seconds_difference":180.0,"score_ratio":3.0} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a0j3a","c_root_id_B":"f1a6ufv","created_at_utc_A":1569282505,"created_at_utc_B":1569286489,"score_A":7,"score_B":23,"human_ref_A":"Salt","human_ref_B":"Kitty litter or salt","labels":0,"seconds_difference":3984.0,"score_ratio":3.2857142857} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a4o2b","c_root_id_B":"f1a6ufv","created_at_utc_A":1569285117,"created_at_utc_B":1569286489,"score_A":4,"score_B":23,"human_ref_A":"Squeegee followed by a Navy mop (or two) with the degreasing agent you should have ample supply of.","human_ref_B":"Kitty litter or salt","labels":0,"seconds_difference":1372.0,"score_ratio":5.75} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a0j3a","c_root_id_B":"f1ac3hx","created_at_utc_A":1569282505,"created_at_utc_B":1569290141,"score_A":7,"score_B":10,"human_ref_A":"Salt","human_ref_B":"Squeegy as much access oil as you can and dumb it somewhere safe. Salt, sweep it, salt sweep it. Degreeser and a deck brush, then a final mop. Had a valve break when I was filtering the fryers once and the entire thing emptied onto the floor. It took hours :(","labels":0,"seconds_difference":7636.0,"score_ratio":1.4285714286} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a4o2b","c_root_id_B":"f1ac3hx","created_at_utc_A":1569285117,"created_at_utc_B":1569290141,"score_A":4,"score_B":10,"human_ref_A":"Squeegee followed by a Navy mop (or two) with the degreasing agent you should have ample supply of.","human_ref_B":"Squeegy as much access oil as you can and dumb it somewhere safe. Salt, sweep it, salt sweep it. Degreeser and a deck brush, then a final mop. Had a valve break when I was filtering the fryers once and the entire thing emptied onto the floor. It took hours :(","labels":0,"seconds_difference":5024.0,"score_ratio":2.5} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1ac3hx","c_root_id_B":"f1a8um3","created_at_utc_A":1569290141,"created_at_utc_B":1569287909,"score_A":10,"score_B":4,"human_ref_A":"Squeegy as much access oil as you can and dumb it somewhere safe. Salt, sweep it, salt sweep it. Degreeser and a deck brush, then a final mop. Had a valve break when I was filtering the fryers once and the entire thing emptied onto the floor. It took hours :(","human_ref_B":"Baking soda works well and is cheap.","labels":1,"seconds_difference":2232.0,"score_ratio":2.5} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1agnfi","c_root_id_B":"f1afada","created_at_utc_A":1569293485,"created_at_utc_B":1569292451,"score_A":7,"score_B":5,"human_ref_A":"Not a chef or a line cook, but I'm a baker so close enough. What I use and have learnt to use for oil spills is wheat germs (I believe is its name in English). Throw it on the oil and it'll absorb the oil like a sponge does to water so you can get it up with a broom. Have used this on fryer oil spills as well before, works great and is fairly cheap","human_ref_B":"Cat litter. Throw it on the spill, let it soak, sweep up. Why not cat litter?","labels":1,"seconds_difference":1034.0,"score_ratio":1.4} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a4o2b","c_root_id_B":"f1agnfi","created_at_utc_A":1569285117,"created_at_utc_B":1569293485,"score_A":4,"score_B":7,"human_ref_A":"Squeegee followed by a Navy mop (or two) with the degreasing agent you should have ample supply of.","human_ref_B":"Not a chef or a line cook, but I'm a baker so close enough. What I use and have learnt to use for oil spills is wheat germs (I believe is its name in English). Throw it on the oil and it'll absorb the oil like a sponge does to water so you can get it up with a broom. Have used this on fryer oil spills as well before, works great and is fairly cheap","labels":0,"seconds_difference":8368.0,"score_ratio":1.75} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1agnfi","c_root_id_B":"f1a8um3","created_at_utc_A":1569293485,"created_at_utc_B":1569287909,"score_A":7,"score_B":4,"human_ref_A":"Not a chef or a line cook, but I'm a baker so close enough. What I use and have learnt to use for oil spills is wheat germs (I believe is its name in English). Throw it on the oil and it'll absorb the oil like a sponge does to water so you can get it up with a broom. Have used this on fryer oil spills as well before, works great and is fairly cheap","human_ref_B":"Baking soda works well and is cheap.","labels":1,"seconds_difference":5576.0,"score_ratio":1.75} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1afada","c_root_id_B":"f1agz2i","created_at_utc_A":1569292451,"created_at_utc_B":1569293738,"score_A":5,"score_B":6,"human_ref_A":"Cat litter. Throw it on the spill, let it soak, sweep up. Why not cat litter?","human_ref_B":"Zep makes a spill absorber that works well for the liquid, and is available at Home Depot and Lowes (or any hardware or auto parts store really). That will get the bulk up. You drop it on the oil, wait 5-10 minutes, and sweep it up. It is fine enough for the large surface area, but it does not clump. After that, Dawn is no joke. We use both in the Fire Department for response purposes as well as for use around the stations.","labels":0,"seconds_difference":1287.0,"score_ratio":1.2} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a4o2b","c_root_id_B":"f1afada","created_at_utc_A":1569285117,"created_at_utc_B":1569292451,"score_A":4,"score_B":5,"human_ref_A":"Squeegee followed by a Navy mop (or two) with the degreasing agent you should have ample supply of.","human_ref_B":"Cat litter. Throw it on the spill, let it soak, sweep up. Why not cat litter?","labels":0,"seconds_difference":7334.0,"score_ratio":1.25} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1afada","c_root_id_B":"f1a8um3","created_at_utc_A":1569292451,"created_at_utc_B":1569287909,"score_A":5,"score_B":4,"human_ref_A":"Cat litter. Throw it on the spill, let it soak, sweep up. Why not cat litter?","human_ref_B":"Baking soda works well and is cheap.","labels":1,"seconds_difference":4542.0,"score_ratio":1.25} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1a4o2b","c_root_id_B":"f1agz2i","created_at_utc_A":1569285117,"created_at_utc_B":1569293738,"score_A":4,"score_B":6,"human_ref_A":"Squeegee followed by a Navy mop (or two) with the degreasing agent you should have ample supply of.","human_ref_B":"Zep makes a spill absorber that works well for the liquid, and is available at Home Depot and Lowes (or any hardware or auto parts store really). That will get the bulk up. You drop it on the oil, wait 5-10 minutes, and sweep it up. It is fine enough for the large surface area, but it does not clump. After that, Dawn is no joke. We use both in the Fire Department for response purposes as well as for use around the stations.","labels":0,"seconds_difference":8621.0,"score_ratio":1.5} +{"post_id":"d8ezsq","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Alright chefs and line cooks, what's the best way to clean up a massive spill of fryer oil. It gets worse. The nightshift left the drainage spigot on the deep fryer open with no pot to catch the oil (?), then tried to clean it up with water(???) After it spread across the entire kitchen and into the walk-in, they used kitty litter to soak it up, which worked for the most part, I guess, but now there is kitty litter everywhere, and the floors are still pretty oily. (I wasn't there, I'm on day shift. I just came in to see the aftermath at open.) This isn't the first time I've witnessed this, I once saw a manager try to clean a big oil spill with flour, which also seemed to make things a lot worse before they got better. So for future reference, aside from kitty litter and\/or flour, how have you handled this one? Would salt work better? It works well to make an oily floor less slippery, so would it soak up a big spill if I used enough?","c_root_id_A":"f1agz2i","c_root_id_B":"f1a8um3","created_at_utc_A":1569293738,"created_at_utc_B":1569287909,"score_A":6,"score_B":4,"human_ref_A":"Zep makes a spill absorber that works well for the liquid, and is available at Home Depot and Lowes (or any hardware or auto parts store really). That will get the bulk up. You drop it on the oil, wait 5-10 minutes, and sweep it up. It is fine enough for the large surface area, but it does not clump. After that, Dawn is no joke. We use both in the Fire Department for response purposes as well as for use around the stations.","human_ref_B":"Baking soda works well and is cheap.","labels":1,"seconds_difference":5829.0,"score_ratio":1.5} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4nobr","c_root_id_B":"iv4h5pj","created_at_utc_A":1667633035,"created_at_utc_B":1667627434,"score_A":154,"score_B":126,"human_ref_A":"The main case I can think of where the small percent you may leave behind really matters is if you\u2019re serving it to someone taking medicine for alcoholism that cause violent withdrawal symptoms at the slightest hint of alcohol. In some cases, these medications can be prescribed for completely different purposes \u2014 my SO was prescribed one for something or other and ate corn bread that had been cooked with bourbon or rum. She was terribly ill for about half a day afterwards. Even the amount present in yeast-carbonated soda-like drinks (root beer, kvass, kombucha, etc.) is enough to affect some people on these. I can\u2019t imagine children, non-medicating recovering alcoholics, or even a good percentage of people allergic to alcohol would be measurably affected at all by the amount remaining in cooked food though","human_ref_B":"The point of adding vodka to a tomato sauce is to bring a different flavor out of the tomato. Tomatoes have alcohol soluble flavor compounds that aren\u2019t released any other way. The alcohol might evaporate, it might not, but it\u2019s so small an amount, it doesn\u2019t really matter.","labels":1,"seconds_difference":5601.0,"score_ratio":1.2222222222} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv44ath","c_root_id_B":"iv4nobr","created_at_utc_A":1667618979,"created_at_utc_B":1667633035,"score_A":44,"score_B":154,"human_ref_A":"It takes a loooong time to cook it *all* off. Double digit hours potentially","human_ref_B":"The main case I can think of where the small percent you may leave behind really matters is if you\u2019re serving it to someone taking medicine for alcoholism that cause violent withdrawal symptoms at the slightest hint of alcohol. In some cases, these medications can be prescribed for completely different purposes \u2014 my SO was prescribed one for something or other and ate corn bread that had been cooked with bourbon or rum. She was terribly ill for about half a day afterwards. Even the amount present in yeast-carbonated soda-like drinks (root beer, kvass, kombucha, etc.) is enough to affect some people on these. I can\u2019t imagine children, non-medicating recovering alcoholics, or even a good percentage of people allergic to alcohol would be measurably affected at all by the amount remaining in cooked food though","labels":0,"seconds_difference":14056.0,"score_ratio":3.5} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv485rj","c_root_id_B":"iv4nobr","created_at_utc_A":1667621241,"created_at_utc_B":1667633035,"score_A":35,"score_B":154,"human_ref_A":"Alcohol is more volatile than water and boils at a lower temp. If the liquid is boiling, the alcohol will be burning off quickly, but you can\u2019t cook 100% of the alcohol out. I can\u2019t recall an instance where it took more than 5-10 min. If you\u2019re adding a few tablespoons of vodka to a liter or more of tomato sauce, it shouldn\u2019t take long.","human_ref_B":"The main case I can think of where the small percent you may leave behind really matters is if you\u2019re serving it to someone taking medicine for alcoholism that cause violent withdrawal symptoms at the slightest hint of alcohol. In some cases, these medications can be prescribed for completely different purposes \u2014 my SO was prescribed one for something or other and ate corn bread that had been cooked with bourbon or rum. She was terribly ill for about half a day afterwards. Even the amount present in yeast-carbonated soda-like drinks (root beer, kvass, kombucha, etc.) is enough to affect some people on these. I can\u2019t imagine children, non-medicating recovering alcoholics, or even a good percentage of people allergic to alcohol would be measurably affected at all by the amount remaining in cooked food though","labels":0,"seconds_difference":11794.0,"score_ratio":4.4} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4nobr","c_root_id_B":"iv4mnbk","created_at_utc_A":1667633035,"created_at_utc_B":1667632099,"score_A":154,"score_B":33,"human_ref_A":"The main case I can think of where the small percent you may leave behind really matters is if you\u2019re serving it to someone taking medicine for alcoholism that cause violent withdrawal symptoms at the slightest hint of alcohol. In some cases, these medications can be prescribed for completely different purposes \u2014 my SO was prescribed one for something or other and ate corn bread that had been cooked with bourbon or rum. She was terribly ill for about half a day afterwards. Even the amount present in yeast-carbonated soda-like drinks (root beer, kvass, kombucha, etc.) is enough to affect some people on these. I can\u2019t imagine children, non-medicating recovering alcoholics, or even a good percentage of people allergic to alcohol would be measurably affected at all by the amount remaining in cooked food though","human_ref_B":"It doesn't, really. Not entirely. Real life experience has taught me this, since my SO has a topical allergy to alcohol that results in boils and blisters, and we've learned the hard way that any amount of alcohol included in cooking has residual alcohol left behind.","labels":1,"seconds_difference":936.0,"score_ratio":4.6666666667} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4nobr","c_root_id_B":"iv4glhi","created_at_utc_A":1667633035,"created_at_utc_B":1667626984,"score_A":154,"score_B":7,"human_ref_A":"The main case I can think of where the small percent you may leave behind really matters is if you\u2019re serving it to someone taking medicine for alcoholism that cause violent withdrawal symptoms at the slightest hint of alcohol. In some cases, these medications can be prescribed for completely different purposes \u2014 my SO was prescribed one for something or other and ate corn bread that had been cooked with bourbon or rum. She was terribly ill for about half a day afterwards. Even the amount present in yeast-carbonated soda-like drinks (root beer, kvass, kombucha, etc.) is enough to affect some people on these. I can\u2019t imagine children, non-medicating recovering alcoholics, or even a good percentage of people allergic to alcohol would be measurably affected at all by the amount remaining in cooked food though","human_ref_B":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","labels":1,"seconds_difference":6051.0,"score_ratio":22.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4nobr","c_root_id_B":"iv4lrxg","created_at_utc_A":1667633035,"created_at_utc_B":1667631322,"score_A":154,"score_B":8,"human_ref_A":"The main case I can think of where the small percent you may leave behind really matters is if you\u2019re serving it to someone taking medicine for alcoholism that cause violent withdrawal symptoms at the slightest hint of alcohol. In some cases, these medications can be prescribed for completely different purposes \u2014 my SO was prescribed one for something or other and ate corn bread that had been cooked with bourbon or rum. She was terribly ill for about half a day afterwards. Even the amount present in yeast-carbonated soda-like drinks (root beer, kvass, kombucha, etc.) is enough to affect some people on these. I can\u2019t imagine children, non-medicating recovering alcoholics, or even a good percentage of people allergic to alcohol would be measurably affected at all by the amount remaining in cooked food though","human_ref_B":"It does not.","labels":1,"seconds_difference":1713.0,"score_ratio":19.25} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4cfgu","c_root_id_B":"iv4nobr","created_at_utc_A":1667623954,"created_at_utc_B":1667633035,"score_A":3,"score_B":154,"human_ref_A":"It will change flavor. Otherwise sustained heat to bubble for a few minutes is fine too","human_ref_B":"The main case I can think of where the small percent you may leave behind really matters is if you\u2019re serving it to someone taking medicine for alcoholism that cause violent withdrawal symptoms at the slightest hint of alcohol. In some cases, these medications can be prescribed for completely different purposes \u2014 my SO was prescribed one for something or other and ate corn bread that had been cooked with bourbon or rum. She was terribly ill for about half a day afterwards. Even the amount present in yeast-carbonated soda-like drinks (root beer, kvass, kombucha, etc.) is enough to affect some people on these. I can\u2019t imagine children, non-medicating recovering alcoholics, or even a good percentage of people allergic to alcohol would be measurably affected at all by the amount remaining in cooked food though","labels":0,"seconds_difference":9081.0,"score_ratio":51.3333333333} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4dxec","c_root_id_B":"iv4nobr","created_at_utc_A":1667624996,"created_at_utc_B":1667633035,"score_A":3,"score_B":154,"human_ref_A":"Typically I taste it and if there isn't the telltale burn of alcohol then I consider it cooked off","human_ref_B":"The main case I can think of where the small percent you may leave behind really matters is if you\u2019re serving it to someone taking medicine for alcoholism that cause violent withdrawal symptoms at the slightest hint of alcohol. In some cases, these medications can be prescribed for completely different purposes \u2014 my SO was prescribed one for something or other and ate corn bread that had been cooked with bourbon or rum. She was terribly ill for about half a day afterwards. Even the amount present in yeast-carbonated soda-like drinks (root beer, kvass, kombucha, etc.) is enough to affect some people on these. I can\u2019t imagine children, non-medicating recovering alcoholics, or even a good percentage of people allergic to alcohol would be measurably affected at all by the amount remaining in cooked food though","labels":0,"seconds_difference":8039.0,"score_ratio":51.3333333333} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4h5pj","c_root_id_B":"iv44ath","created_at_utc_A":1667627434,"created_at_utc_B":1667618979,"score_A":126,"score_B":44,"human_ref_A":"The point of adding vodka to a tomato sauce is to bring a different flavor out of the tomato. Tomatoes have alcohol soluble flavor compounds that aren\u2019t released any other way. The alcohol might evaporate, it might not, but it\u2019s so small an amount, it doesn\u2019t really matter.","human_ref_B":"It takes a loooong time to cook it *all* off. Double digit hours potentially","labels":1,"seconds_difference":8455.0,"score_ratio":2.8636363636} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv485rj","c_root_id_B":"iv4h5pj","created_at_utc_A":1667621241,"created_at_utc_B":1667627434,"score_A":35,"score_B":126,"human_ref_A":"Alcohol is more volatile than water and boils at a lower temp. If the liquid is boiling, the alcohol will be burning off quickly, but you can\u2019t cook 100% of the alcohol out. I can\u2019t recall an instance where it took more than 5-10 min. If you\u2019re adding a few tablespoons of vodka to a liter or more of tomato sauce, it shouldn\u2019t take long.","human_ref_B":"The point of adding vodka to a tomato sauce is to bring a different flavor out of the tomato. Tomatoes have alcohol soluble flavor compounds that aren\u2019t released any other way. The alcohol might evaporate, it might not, but it\u2019s so small an amount, it doesn\u2019t really matter.","labels":0,"seconds_difference":6193.0,"score_ratio":3.6} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4glhi","c_root_id_B":"iv4h5pj","created_at_utc_A":1667626984,"created_at_utc_B":1667627434,"score_A":7,"score_B":126,"human_ref_A":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","human_ref_B":"The point of adding vodka to a tomato sauce is to bring a different flavor out of the tomato. Tomatoes have alcohol soluble flavor compounds that aren\u2019t released any other way. The alcohol might evaporate, it might not, but it\u2019s so small an amount, it doesn\u2019t really matter.","labels":0,"seconds_difference":450.0,"score_ratio":18.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4cfgu","c_root_id_B":"iv4h5pj","created_at_utc_A":1667623954,"created_at_utc_B":1667627434,"score_A":3,"score_B":126,"human_ref_A":"It will change flavor. Otherwise sustained heat to bubble for a few minutes is fine too","human_ref_B":"The point of adding vodka to a tomato sauce is to bring a different flavor out of the tomato. Tomatoes have alcohol soluble flavor compounds that aren\u2019t released any other way. The alcohol might evaporate, it might not, but it\u2019s so small an amount, it doesn\u2019t really matter.","labels":0,"seconds_difference":3480.0,"score_ratio":42.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4dxec","c_root_id_B":"iv4h5pj","created_at_utc_A":1667624996,"created_at_utc_B":1667627434,"score_A":3,"score_B":126,"human_ref_A":"Typically I taste it and if there isn't the telltale burn of alcohol then I consider it cooked off","human_ref_B":"The point of adding vodka to a tomato sauce is to bring a different flavor out of the tomato. Tomatoes have alcohol soluble flavor compounds that aren\u2019t released any other way. The alcohol might evaporate, it might not, but it\u2019s so small an amount, it doesn\u2019t really matter.","labels":0,"seconds_difference":2438.0,"score_ratio":42.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv44ath","c_root_id_B":"iv4pb62","created_at_utc_A":1667618979,"created_at_utc_B":1667634523,"score_A":44,"score_B":106,"human_ref_A":"It takes a loooong time to cook it *all* off. Double digit hours potentially","human_ref_B":"Adam Ragusea made a video on this. The alcohol will never cook off completely, but especially with long cooked sauces, the alcohol content is pretty negligible.","labels":0,"seconds_difference":15544.0,"score_ratio":2.4090909091} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv485rj","c_root_id_B":"iv4pb62","created_at_utc_A":1667621241,"created_at_utc_B":1667634523,"score_A":35,"score_B":106,"human_ref_A":"Alcohol is more volatile than water and boils at a lower temp. If the liquid is boiling, the alcohol will be burning off quickly, but you can\u2019t cook 100% of the alcohol out. I can\u2019t recall an instance where it took more than 5-10 min. If you\u2019re adding a few tablespoons of vodka to a liter or more of tomato sauce, it shouldn\u2019t take long.","human_ref_B":"Adam Ragusea made a video on this. The alcohol will never cook off completely, but especially with long cooked sauces, the alcohol content is pretty negligible.","labels":0,"seconds_difference":13282.0,"score_ratio":3.0285714286} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4mnbk","c_root_id_B":"iv4pb62","created_at_utc_A":1667632099,"created_at_utc_B":1667634523,"score_A":33,"score_B":106,"human_ref_A":"It doesn't, really. Not entirely. Real life experience has taught me this, since my SO has a topical allergy to alcohol that results in boils and blisters, and we've learned the hard way that any amount of alcohol included in cooking has residual alcohol left behind.","human_ref_B":"Adam Ragusea made a video on this. The alcohol will never cook off completely, but especially with long cooked sauces, the alcohol content is pretty negligible.","labels":0,"seconds_difference":2424.0,"score_ratio":3.2121212121} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4glhi","c_root_id_B":"iv4pb62","created_at_utc_A":1667626984,"created_at_utc_B":1667634523,"score_A":7,"score_B":106,"human_ref_A":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","human_ref_B":"Adam Ragusea made a video on this. The alcohol will never cook off completely, but especially with long cooked sauces, the alcohol content is pretty negligible.","labels":0,"seconds_difference":7539.0,"score_ratio":15.1428571429} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4lrxg","c_root_id_B":"iv4pb62","created_at_utc_A":1667631322,"created_at_utc_B":1667634523,"score_A":8,"score_B":106,"human_ref_A":"It does not.","human_ref_B":"Adam Ragusea made a video on this. The alcohol will never cook off completely, but especially with long cooked sauces, the alcohol content is pretty negligible.","labels":0,"seconds_difference":3201.0,"score_ratio":13.25} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4pb62","c_root_id_B":"iv4cfgu","created_at_utc_A":1667634523,"created_at_utc_B":1667623954,"score_A":106,"score_B":3,"human_ref_A":"Adam Ragusea made a video on this. The alcohol will never cook off completely, but especially with long cooked sauces, the alcohol content is pretty negligible.","human_ref_B":"It will change flavor. Otherwise sustained heat to bubble for a few minutes is fine too","labels":1,"seconds_difference":10569.0,"score_ratio":35.3333333333} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4dxec","c_root_id_B":"iv4pb62","created_at_utc_A":1667624996,"created_at_utc_B":1667634523,"score_A":3,"score_B":106,"human_ref_A":"Typically I taste it and if there isn't the telltale burn of alcohol then I consider it cooked off","human_ref_B":"Adam Ragusea made a video on this. The alcohol will never cook off completely, but especially with long cooked sauces, the alcohol content is pretty negligible.","labels":0,"seconds_difference":9527.0,"score_ratio":35.3333333333} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4mnbk","c_root_id_B":"iv4glhi","created_at_utc_A":1667632099,"created_at_utc_B":1667626984,"score_A":33,"score_B":7,"human_ref_A":"It doesn't, really. Not entirely. Real life experience has taught me this, since my SO has a topical allergy to alcohol that results in boils and blisters, and we've learned the hard way that any amount of alcohol included in cooking has residual alcohol left behind.","human_ref_B":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","labels":1,"seconds_difference":5115.0,"score_ratio":4.7142857143} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4mnbk","c_root_id_B":"iv4lrxg","created_at_utc_A":1667632099,"created_at_utc_B":1667631322,"score_A":33,"score_B":8,"human_ref_A":"It doesn't, really. Not entirely. Real life experience has taught me this, since my SO has a topical allergy to alcohol that results in boils and blisters, and we've learned the hard way that any amount of alcohol included in cooking has residual alcohol left behind.","human_ref_B":"It does not.","labels":1,"seconds_difference":777.0,"score_ratio":4.125} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4cfgu","c_root_id_B":"iv4mnbk","created_at_utc_A":1667623954,"created_at_utc_B":1667632099,"score_A":3,"score_B":33,"human_ref_A":"It will change flavor. Otherwise sustained heat to bubble for a few minutes is fine too","human_ref_B":"It doesn't, really. Not entirely. Real life experience has taught me this, since my SO has a topical allergy to alcohol that results in boils and blisters, and we've learned the hard way that any amount of alcohol included in cooking has residual alcohol left behind.","labels":0,"seconds_difference":8145.0,"score_ratio":11.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4mnbk","c_root_id_B":"iv4dxec","created_at_utc_A":1667632099,"created_at_utc_B":1667624996,"score_A":33,"score_B":3,"human_ref_A":"It doesn't, really. Not entirely. Real life experience has taught me this, since my SO has a topical allergy to alcohol that results in boils and blisters, and we've learned the hard way that any amount of alcohol included in cooking has residual alcohol left behind.","human_ref_B":"Typically I taste it and if there isn't the telltale burn of alcohol then I consider it cooked off","labels":1,"seconds_difference":7103.0,"score_ratio":11.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv55gcm","c_root_id_B":"iv4glhi","created_at_utc_A":1667648505,"created_at_utc_B":1667626984,"score_A":12,"score_B":7,"human_ref_A":"The alcohol never burns off completely: Does alcohol cook off? but in the case of penne alla Vodka, I\u00b4d say cook it for 3-5 minutes. If you don\u00b4t drink or can\u00b4t drink alcohol, then unfortunately this recipe is not for you.","human_ref_B":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","labels":1,"seconds_difference":21521.0,"score_ratio":1.7142857143} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4lrxg","c_root_id_B":"iv55gcm","created_at_utc_A":1667631322,"created_at_utc_B":1667648505,"score_A":8,"score_B":12,"human_ref_A":"It does not.","human_ref_B":"The alcohol never burns off completely: Does alcohol cook off? but in the case of penne alla Vodka, I\u00b4d say cook it for 3-5 minutes. If you don\u00b4t drink or can\u00b4t drink alcohol, then unfortunately this recipe is not for you.","labels":0,"seconds_difference":17183.0,"score_ratio":1.5} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv55gcm","c_root_id_B":"iv53qyr","created_at_utc_A":1667648505,"created_at_utc_B":1667647254,"score_A":12,"score_B":9,"human_ref_A":"The alcohol never burns off completely: Does alcohol cook off? but in the case of penne alla Vodka, I\u00b4d say cook it for 3-5 minutes. If you don\u00b4t drink or can\u00b4t drink alcohol, then unfortunately this recipe is not for you.","human_ref_B":"It doesn\u2019t all cook off","labels":1,"seconds_difference":1251.0,"score_ratio":1.3333333333} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv55gcm","c_root_id_B":"iv4cfgu","created_at_utc_A":1667648505,"created_at_utc_B":1667623954,"score_A":12,"score_B":3,"human_ref_A":"The alcohol never burns off completely: Does alcohol cook off? but in the case of penne alla Vodka, I\u00b4d say cook it for 3-5 minutes. If you don\u00b4t drink or can\u00b4t drink alcohol, then unfortunately this recipe is not for you.","human_ref_B":"It will change flavor. Otherwise sustained heat to bubble for a few minutes is fine too","labels":1,"seconds_difference":24551.0,"score_ratio":4.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv55gcm","c_root_id_B":"iv4dxec","created_at_utc_A":1667648505,"created_at_utc_B":1667624996,"score_A":12,"score_B":3,"human_ref_A":"The alcohol never burns off completely: Does alcohol cook off? but in the case of penne alla Vodka, I\u00b4d say cook it for 3-5 minutes. If you don\u00b4t drink or can\u00b4t drink alcohol, then unfortunately this recipe is not for you.","human_ref_B":"Typically I taste it and if there isn't the telltale burn of alcohol then I consider it cooked off","labels":1,"seconds_difference":23509.0,"score_ratio":4.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv55gcm","c_root_id_B":"iv4qoqx","created_at_utc_A":1667648505,"created_at_utc_B":1667635771,"score_A":12,"score_B":3,"human_ref_A":"The alcohol never burns off completely: Does alcohol cook off? but in the case of penne alla Vodka, I\u00b4d say cook it for 3-5 minutes. If you don\u00b4t drink or can\u00b4t drink alcohol, then unfortunately this recipe is not for you.","human_ref_B":"It would take a long time to get most of it out, but lighting the alcohol on fire speeds up the process. Usually I'll go by scent, the nose is good at detecting when your food still smells like raw liquor.","labels":1,"seconds_difference":12734.0,"score_ratio":4.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv55gcm","c_root_id_B":"iv54ssi","created_at_utc_A":1667648505,"created_at_utc_B":1667648035,"score_A":12,"score_B":3,"human_ref_A":"The alcohol never burns off completely: Does alcohol cook off? but in the case of penne alla Vodka, I\u00b4d say cook it for 3-5 minutes. If you don\u00b4t drink or can\u00b4t drink alcohol, then unfortunately this recipe is not for you.","human_ref_B":"Smell it or taste it. The alcohol flavor will be strong and unmistakable","labels":1,"seconds_difference":470.0,"score_ratio":4.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4lrxg","c_root_id_B":"iv4glhi","created_at_utc_A":1667631322,"created_at_utc_B":1667626984,"score_A":8,"score_B":7,"human_ref_A":"It does not.","human_ref_B":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","labels":1,"seconds_difference":4338.0,"score_ratio":1.1428571429} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4glhi","c_root_id_B":"iv53qyr","created_at_utc_A":1667626984,"created_at_utc_B":1667647254,"score_A":7,"score_B":9,"human_ref_A":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","human_ref_B":"It doesn\u2019t all cook off","labels":0,"seconds_difference":20270.0,"score_ratio":1.2857142857} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4cfgu","c_root_id_B":"iv4glhi","created_at_utc_A":1667623954,"created_at_utc_B":1667626984,"score_A":3,"score_B":7,"human_ref_A":"It will change flavor. Otherwise sustained heat to bubble for a few minutes is fine too","human_ref_B":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","labels":0,"seconds_difference":3030.0,"score_ratio":2.3333333333} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4dxec","c_root_id_B":"iv4glhi","created_at_utc_A":1667624996,"created_at_utc_B":1667626984,"score_A":3,"score_B":7,"human_ref_A":"Typically I taste it and if there isn't the telltale burn of alcohol then I consider it cooked off","human_ref_B":"I mean, for penne alla vodka, you\u2019re not meant to taste the alcohol\u2014-it\u2019s only for bringing out flavors. So you cook it until you can\u2019t taste the liquor.","labels":0,"seconds_difference":1988.0,"score_ratio":2.3333333333} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4lrxg","c_root_id_B":"iv53qyr","created_at_utc_A":1667631322,"created_at_utc_B":1667647254,"score_A":8,"score_B":9,"human_ref_A":"It does not.","human_ref_B":"It doesn\u2019t all cook off","labels":0,"seconds_difference":15932.0,"score_ratio":1.125} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4lrxg","c_root_id_B":"iv4cfgu","created_at_utc_A":1667631322,"created_at_utc_B":1667623954,"score_A":8,"score_B":3,"human_ref_A":"It does not.","human_ref_B":"It will change flavor. Otherwise sustained heat to bubble for a few minutes is fine too","labels":1,"seconds_difference":7368.0,"score_ratio":2.6666666667} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4lrxg","c_root_id_B":"iv4dxec","created_at_utc_A":1667631322,"created_at_utc_B":1667624996,"score_A":8,"score_B":3,"human_ref_A":"It does not.","human_ref_B":"Typically I taste it and if there isn't the telltale burn of alcohol then I consider it cooked off","labels":1,"seconds_difference":6326.0,"score_ratio":2.6666666667} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4cfgu","c_root_id_B":"iv53qyr","created_at_utc_A":1667623954,"created_at_utc_B":1667647254,"score_A":3,"score_B":9,"human_ref_A":"It will change flavor. Otherwise sustained heat to bubble for a few minutes is fine too","human_ref_B":"It doesn\u2019t all cook off","labels":0,"seconds_difference":23300.0,"score_ratio":3.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv4dxec","c_root_id_B":"iv53qyr","created_at_utc_A":1667624996,"created_at_utc_B":1667647254,"score_A":3,"score_B":9,"human_ref_A":"Typically I taste it and if there isn't the telltale burn of alcohol then I consider it cooked off","human_ref_B":"It doesn\u2019t all cook off","labels":0,"seconds_difference":22258.0,"score_ratio":3.0} +{"post_id":"ymigdy","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When an a recipe calls for an alcoholic ingredient for its flavor (i.e. vodka or wine), how do you know when the alcohol has been cooked off? For example, when making Penne alla vodka, the recipe says to add the vodka to the sauce and simmer until the alcohol has been cooked off.","c_root_id_A":"iv53qyr","c_root_id_B":"iv4qoqx","created_at_utc_A":1667647254,"created_at_utc_B":1667635771,"score_A":9,"score_B":3,"human_ref_A":"It doesn\u2019t all cook off","human_ref_B":"It would take a long time to get most of it out, but lighting the alcohol on fire speeds up the process. Usually I'll go by scent, the nose is good at detecting when your food still smells like raw liquor.","labels":1,"seconds_difference":11483.0,"score_ratio":3.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb4rr7","c_root_id_B":"hdbaxt9","created_at_utc_A":1631952627,"created_at_utc_B":1631957972,"score_A":106,"score_B":424,"human_ref_A":"Butter chicken should be mild in terms of chilli and rich\/creamy. If you're familiar with a Korma it shouldn't be much fiercer than that.","human_ref_B":"Big note, I\u2019m fairly certain butter chicken in Europe is a classic example of BIR or British Indian Restaurant cuisine, and not tailored for the native Indian kitchens. It\u2019s a Punjabi dish, and is native to the subcontinent. Punjabi food is what most of us know outside of India as \u201cIndian food\u201d and was a way of using leftover tandoori chicken until it took off on its own. Punjabi food is typically spicy, and relies on thick well seasoned curries, and has some amazing mutton dishes. That said, it\u2019s not all spicy. Indian cooking is several dozen unique and regional kitchens, not one overarching idea, and it\u2019s rather reductionist to say 1.8B people all eat the same (much in the same way Americans think 1.8B Chinese people all eat \u201cChinese food\u201d which is Americanized Cantonese cuisine). So in short, tell your danish friends to remember that all cuisines are modified as they migrate globally. Any diaspora has always modified their food to take advantage of the local agriculture and palette.","labels":0,"seconds_difference":5345.0,"score_ratio":4.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb9nds","c_root_id_B":"hdbaxt9","created_at_utc_A":1631956832,"created_at_utc_B":1631957972,"score_A":75,"score_B":424,"human_ref_A":"Here's the recipe according to the inventor's grandson: https:\/\/monishgujral.com\/butter-chicken-for-the-strong-hearted\/","human_ref_B":"Big note, I\u2019m fairly certain butter chicken in Europe is a classic example of BIR or British Indian Restaurant cuisine, and not tailored for the native Indian kitchens. It\u2019s a Punjabi dish, and is native to the subcontinent. Punjabi food is what most of us know outside of India as \u201cIndian food\u201d and was a way of using leftover tandoori chicken until it took off on its own. Punjabi food is typically spicy, and relies on thick well seasoned curries, and has some amazing mutton dishes. That said, it\u2019s not all spicy. Indian cooking is several dozen unique and regional kitchens, not one overarching idea, and it\u2019s rather reductionist to say 1.8B people all eat the same (much in the same way Americans think 1.8B Chinese people all eat \u201cChinese food\u201d which is Americanized Cantonese cuisine). So in short, tell your danish friends to remember that all cuisines are modified as they migrate globally. Any diaspora has always modified their food to take advantage of the local agriculture and palette.","labels":0,"seconds_difference":1140.0,"score_ratio":5.6533333333} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb4vir","c_root_id_B":"hdbaxt9","created_at_utc_A":1631952714,"created_at_utc_B":1631957972,"score_A":49,"score_B":424,"human_ref_A":"No it's not supposed to be that spicy. It's just mildly spicy. Some people even make it mildly sweet to go with the creamy texture.","human_ref_B":"Big note, I\u2019m fairly certain butter chicken in Europe is a classic example of BIR or British Indian Restaurant cuisine, and not tailored for the native Indian kitchens. It\u2019s a Punjabi dish, and is native to the subcontinent. Punjabi food is what most of us know outside of India as \u201cIndian food\u201d and was a way of using leftover tandoori chicken until it took off on its own. Punjabi food is typically spicy, and relies on thick well seasoned curries, and has some amazing mutton dishes. That said, it\u2019s not all spicy. Indian cooking is several dozen unique and regional kitchens, not one overarching idea, and it\u2019s rather reductionist to say 1.8B people all eat the same (much in the same way Americans think 1.8B Chinese people all eat \u201cChinese food\u201d which is Americanized Cantonese cuisine). So in short, tell your danish friends to remember that all cuisines are modified as they migrate globally. Any diaspora has always modified their food to take advantage of the local agriculture and palette.","labels":0,"seconds_difference":5258.0,"score_ratio":8.6530612245} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbaxt9","c_root_id_B":"hdb74aj","created_at_utc_A":1631957972,"created_at_utc_B":1631954636,"score_A":424,"score_B":46,"human_ref_A":"Big note, I\u2019m fairly certain butter chicken in Europe is a classic example of BIR or British Indian Restaurant cuisine, and not tailored for the native Indian kitchens. It\u2019s a Punjabi dish, and is native to the subcontinent. Punjabi food is what most of us know outside of India as \u201cIndian food\u201d and was a way of using leftover tandoori chicken until it took off on its own. Punjabi food is typically spicy, and relies on thick well seasoned curries, and has some amazing mutton dishes. That said, it\u2019s not all spicy. Indian cooking is several dozen unique and regional kitchens, not one overarching idea, and it\u2019s rather reductionist to say 1.8B people all eat the same (much in the same way Americans think 1.8B Chinese people all eat \u201cChinese food\u201d which is Americanized Cantonese cuisine). So in short, tell your danish friends to remember that all cuisines are modified as they migrate globally. Any diaspora has always modified their food to take advantage of the local agriculture and palette.","human_ref_B":"No, it shouldn't be that hot. It should be mild, but rich. So you should feel a bit of warmth, but not be actually hot.","labels":1,"seconds_difference":3336.0,"score_ratio":9.2173913043} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb8ams","c_root_id_B":"hdbaxt9","created_at_utc_A":1631955654,"created_at_utc_B":1631957972,"score_A":8,"score_B":424,"human_ref_A":"As a Texan, I'll say this: cultures have different ideas of how spicy a dish is supposed to be. I have cooked things for people who are not used to Mexican food that I literally feel absolutely no heat in, that they then think is spicy. As far as I know, butter chicken is not supposed to be spicy. I've never had it where it was spicy. But it's possible that for your friend's palates, they think it's spicy. Cause chiles are gonna be in there, for flavor, regardless of spice level.","human_ref_B":"Big note, I\u2019m fairly certain butter chicken in Europe is a classic example of BIR or British Indian Restaurant cuisine, and not tailored for the native Indian kitchens. It\u2019s a Punjabi dish, and is native to the subcontinent. Punjabi food is what most of us know outside of India as \u201cIndian food\u201d and was a way of using leftover tandoori chicken until it took off on its own. Punjabi food is typically spicy, and relies on thick well seasoned curries, and has some amazing mutton dishes. That said, it\u2019s not all spicy. Indian cooking is several dozen unique and regional kitchens, not one overarching idea, and it\u2019s rather reductionist to say 1.8B people all eat the same (much in the same way Americans think 1.8B Chinese people all eat \u201cChinese food\u201d which is Americanized Cantonese cuisine). So in short, tell your danish friends to remember that all cuisines are modified as they migrate globally. Any diaspora has always modified their food to take advantage of the local agriculture and palette.","labels":0,"seconds_difference":2318.0,"score_ratio":53.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbaxt9","c_root_id_B":"hdb819w","created_at_utc_A":1631957972,"created_at_utc_B":1631955425,"score_A":424,"score_B":4,"human_ref_A":"Big note, I\u2019m fairly certain butter chicken in Europe is a classic example of BIR or British Indian Restaurant cuisine, and not tailored for the native Indian kitchens. It\u2019s a Punjabi dish, and is native to the subcontinent. Punjabi food is what most of us know outside of India as \u201cIndian food\u201d and was a way of using leftover tandoori chicken until it took off on its own. Punjabi food is typically spicy, and relies on thick well seasoned curries, and has some amazing mutton dishes. That said, it\u2019s not all spicy. Indian cooking is several dozen unique and regional kitchens, not one overarching idea, and it\u2019s rather reductionist to say 1.8B people all eat the same (much in the same way Americans think 1.8B Chinese people all eat \u201cChinese food\u201d which is Americanized Cantonese cuisine). So in short, tell your danish friends to remember that all cuisines are modified as they migrate globally. Any diaspora has always modified their food to take advantage of the local agriculture and palette.","human_ref_B":"flavor not a kick in the mouth","labels":1,"seconds_difference":2547.0,"score_ratio":106.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb4vir","c_root_id_B":"hdb9nds","created_at_utc_A":1631952714,"created_at_utc_B":1631956832,"score_A":49,"score_B":75,"human_ref_A":"No it's not supposed to be that spicy. It's just mildly spicy. Some people even make it mildly sweet to go with the creamy texture.","human_ref_B":"Here's the recipe according to the inventor's grandson: https:\/\/monishgujral.com\/butter-chicken-for-the-strong-hearted\/","labels":0,"seconds_difference":4118.0,"score_ratio":1.5306122449} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb9nds","c_root_id_B":"hdb74aj","created_at_utc_A":1631956832,"created_at_utc_B":1631954636,"score_A":75,"score_B":46,"human_ref_A":"Here's the recipe according to the inventor's grandson: https:\/\/monishgujral.com\/butter-chicken-for-the-strong-hearted\/","human_ref_B":"No, it shouldn't be that hot. It should be mild, but rich. So you should feel a bit of warmth, but not be actually hot.","labels":1,"seconds_difference":2196.0,"score_ratio":1.6304347826} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb8ams","c_root_id_B":"hdb9nds","created_at_utc_A":1631955654,"created_at_utc_B":1631956832,"score_A":8,"score_B":75,"human_ref_A":"As a Texan, I'll say this: cultures have different ideas of how spicy a dish is supposed to be. I have cooked things for people who are not used to Mexican food that I literally feel absolutely no heat in, that they then think is spicy. As far as I know, butter chicken is not supposed to be spicy. I've never had it where it was spicy. But it's possible that for your friend's palates, they think it's spicy. Cause chiles are gonna be in there, for flavor, regardless of spice level.","human_ref_B":"Here's the recipe according to the inventor's grandson: https:\/\/monishgujral.com\/butter-chicken-for-the-strong-hearted\/","labels":0,"seconds_difference":1178.0,"score_ratio":9.375} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb819w","c_root_id_B":"hdb9nds","created_at_utc_A":1631955425,"created_at_utc_B":1631956832,"score_A":4,"score_B":75,"human_ref_A":"flavor not a kick in the mouth","human_ref_B":"Here's the recipe according to the inventor's grandson: https:\/\/monishgujral.com\/butter-chicken-for-the-strong-hearted\/","labels":0,"seconds_difference":1407.0,"score_ratio":18.75} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbbo7q","c_root_id_B":"hdbcn0c","created_at_utc_A":1631958617,"created_at_utc_B":1631959437,"score_A":31,"score_B":35,"human_ref_A":"Ethnic Indian from Singapore here. Butter chicken is mild everywhere I've eaten it (Singapore, UK, California). It originated from the UK and not India in any case. Also, different regions of India have different specialties of food, it's not uniformly spicy. For example, Northern Indian cuisine is typically less spicy than Southern Indian cuisine.","human_ref_B":"Indian here who's eaten alot of butter chicken, usually butter chicken is supposed to be mildl-medium spicy with a hint of sugar in the sauce.","labels":0,"seconds_difference":820.0,"score_ratio":1.1290322581} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbbo7q","c_root_id_B":"hdb8ams","created_at_utc_A":1631958617,"created_at_utc_B":1631955654,"score_A":31,"score_B":8,"human_ref_A":"Ethnic Indian from Singapore here. Butter chicken is mild everywhere I've eaten it (Singapore, UK, California). It originated from the UK and not India in any case. Also, different regions of India have different specialties of food, it's not uniformly spicy. For example, Northern Indian cuisine is typically less spicy than Southern Indian cuisine.","human_ref_B":"As a Texan, I'll say this: cultures have different ideas of how spicy a dish is supposed to be. I have cooked things for people who are not used to Mexican food that I literally feel absolutely no heat in, that they then think is spicy. As far as I know, butter chicken is not supposed to be spicy. I've never had it where it was spicy. But it's possible that for your friend's palates, they think it's spicy. Cause chiles are gonna be in there, for flavor, regardless of spice level.","labels":1,"seconds_difference":2963.0,"score_ratio":3.875} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbaznx","c_root_id_B":"hdbbo7q","created_at_utc_A":1631958019,"created_at_utc_B":1631958617,"score_A":5,"score_B":31,"human_ref_A":"every butter chicken I've had has been pretty bland on spice level. most of the vindaloos I've had have been pretty good mix of spicy and flavorful though.","human_ref_B":"Ethnic Indian from Singapore here. Butter chicken is mild everywhere I've eaten it (Singapore, UK, California). It originated from the UK and not India in any case. Also, different regions of India have different specialties of food, it's not uniformly spicy. For example, Northern Indian cuisine is typically less spicy than Southern Indian cuisine.","labels":0,"seconds_difference":598.0,"score_ratio":6.2} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbbo7q","c_root_id_B":"hdb819w","created_at_utc_A":1631958617,"created_at_utc_B":1631955425,"score_A":31,"score_B":4,"human_ref_A":"Ethnic Indian from Singapore here. Butter chicken is mild everywhere I've eaten it (Singapore, UK, California). It originated from the UK and not India in any case. Also, different regions of India have different specialties of food, it's not uniformly spicy. For example, Northern Indian cuisine is typically less spicy than Southern Indian cuisine.","human_ref_B":"flavor not a kick in the mouth","labels":1,"seconds_difference":3192.0,"score_ratio":7.75} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbb5ga","c_root_id_B":"hdbbo7q","created_at_utc_A":1631958164,"created_at_utc_B":1631958617,"score_A":2,"score_B":31,"human_ref_A":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","human_ref_B":"Ethnic Indian from Singapore here. Butter chicken is mild everywhere I've eaten it (Singapore, UK, California). It originated from the UK and not India in any case. Also, different regions of India have different specialties of food, it's not uniformly spicy. For example, Northern Indian cuisine is typically less spicy than Southern Indian cuisine.","labels":0,"seconds_difference":453.0,"score_ratio":15.5} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb8ams","c_root_id_B":"hdbcn0c","created_at_utc_A":1631955654,"created_at_utc_B":1631959437,"score_A":8,"score_B":35,"human_ref_A":"As a Texan, I'll say this: cultures have different ideas of how spicy a dish is supposed to be. I have cooked things for people who are not used to Mexican food that I literally feel absolutely no heat in, that they then think is spicy. As far as I know, butter chicken is not supposed to be spicy. I've never had it where it was spicy. But it's possible that for your friend's palates, they think it's spicy. Cause chiles are gonna be in there, for flavor, regardless of spice level.","human_ref_B":"Indian here who's eaten alot of butter chicken, usually butter chicken is supposed to be mildl-medium spicy with a hint of sugar in the sauce.","labels":0,"seconds_difference":3783.0,"score_ratio":4.375} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbc316","c_root_id_B":"hdbcn0c","created_at_utc_A":1631958976,"created_at_utc_B":1631959437,"score_A":7,"score_B":35,"human_ref_A":"butter chicken in the west has been mild wherever i've tried it, even the \"mild\" orders of butter chicken I've had in india (delhi\/agra\/rajasthan areas and kerala where i'm from) have been spicier than whatever i've had outside of india. It's still far less spicy than many things on the menu but not to the point of it being bland or overly sweet like i've had it to be in most places outside of india. adding cream and butter to a dish doesn't eliminate the heat entirely. ​ the best butter chicken i've ever had has to be from this small restaurant in kerala \u2013\u00a0Bar-B-Que Inn in kanjikuzhy, kottayam. I dream of this butter chicken often and have yet to try one that compares so if you're ever in the area give it a shout. it has a beautiful sweet and spicy warmth to it and i'm quite literally tearing up at the thought of it","human_ref_B":"Indian here who's eaten alot of butter chicken, usually butter chicken is supposed to be mildl-medium spicy with a hint of sugar in the sauce.","labels":0,"seconds_difference":461.0,"score_ratio":5.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbcn0c","c_root_id_B":"hdbaznx","created_at_utc_A":1631959437,"created_at_utc_B":1631958019,"score_A":35,"score_B":5,"human_ref_A":"Indian here who's eaten alot of butter chicken, usually butter chicken is supposed to be mildl-medium spicy with a hint of sugar in the sauce.","human_ref_B":"every butter chicken I've had has been pretty bland on spice level. most of the vindaloos I've had have been pretty good mix of spicy and flavorful though.","labels":1,"seconds_difference":1418.0,"score_ratio":7.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb819w","c_root_id_B":"hdbcn0c","created_at_utc_A":1631955425,"created_at_utc_B":1631959437,"score_A":4,"score_B":35,"human_ref_A":"flavor not a kick in the mouth","human_ref_B":"Indian here who's eaten alot of butter chicken, usually butter chicken is supposed to be mildl-medium spicy with a hint of sugar in the sauce.","labels":0,"seconds_difference":4012.0,"score_ratio":8.75} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbcn0c","c_root_id_B":"hdbb5ga","created_at_utc_A":1631959437,"created_at_utc_B":1631958164,"score_A":35,"score_B":2,"human_ref_A":"Indian here who's eaten alot of butter chicken, usually butter chicken is supposed to be mildl-medium spicy with a hint of sugar in the sauce.","human_ref_B":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","labels":1,"seconds_difference":1273.0,"score_ratio":17.5} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbisbt","c_root_id_B":"hdbnbuj","created_at_utc_A":1631964281,"created_at_utc_B":1631967233,"score_A":12,"score_B":19,"human_ref_A":"Great article on Serious Eats recently: https:\/\/www.seriouseats.com\/original-butter-chicken","human_ref_B":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","labels":0,"seconds_difference":2952.0,"score_ratio":1.5833333333} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb8ams","c_root_id_B":"hdbnbuj","created_at_utc_A":1631955654,"created_at_utc_B":1631967233,"score_A":8,"score_B":19,"human_ref_A":"As a Texan, I'll say this: cultures have different ideas of how spicy a dish is supposed to be. I have cooked things for people who are not used to Mexican food that I literally feel absolutely no heat in, that they then think is spicy. As far as I know, butter chicken is not supposed to be spicy. I've never had it where it was spicy. But it's possible that for your friend's palates, they think it's spicy. Cause chiles are gonna be in there, for flavor, regardless of spice level.","human_ref_B":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","labels":0,"seconds_difference":11579.0,"score_ratio":2.375} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbnbuj","c_root_id_B":"hdbc316","created_at_utc_A":1631967233,"created_at_utc_B":1631958976,"score_A":19,"score_B":7,"human_ref_A":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","human_ref_B":"butter chicken in the west has been mild wherever i've tried it, even the \"mild\" orders of butter chicken I've had in india (delhi\/agra\/rajasthan areas and kerala where i'm from) have been spicier than whatever i've had outside of india. It's still far less spicy than many things on the menu but not to the point of it being bland or overly sweet like i've had it to be in most places outside of india. adding cream and butter to a dish doesn't eliminate the heat entirely. ​ the best butter chicken i've ever had has to be from this small restaurant in kerala \u2013\u00a0Bar-B-Que Inn in kanjikuzhy, kottayam. I dream of this butter chicken often and have yet to try one that compares so if you're ever in the area give it a shout. it has a beautiful sweet and spicy warmth to it and i'm quite literally tearing up at the thought of it","labels":1,"seconds_difference":8257.0,"score_ratio":2.7142857143} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbnbuj","c_root_id_B":"hdbdm0x","created_at_utc_A":1631967233,"created_at_utc_B":1631960239,"score_A":19,"score_B":7,"human_ref_A":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","human_ref_B":"In European Indian restaurants butter chicken is often one of the non-spicy options. I think I never encountered spicy butter chicken in a restaurant. It might be totally different in India. I would guess their level of what is spicy is like in Mexiko, where they tell you food is not spicy but it definitely contains jalape\u0148os. It might be that they use some very soft chilli instead of sweet paprika as I saw in different Butter chicken recipes on youtube.","labels":1,"seconds_difference":6994.0,"score_ratio":2.7142857143} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbnbuj","c_root_id_B":"hdbm40u","created_at_utc_A":1631967233,"created_at_utc_B":1631966481,"score_A":19,"score_B":5,"human_ref_A":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","human_ref_B":"Butter chicken is supposed to be warmingly spiced, not straight up spicy. A small bit of chili is great in the dish to help \"lift\" it, as it is typically a rather heavy affair with the butterfats, and you can only go so far with the acid. The dish should look fiercer than it actually is. Have to say though, I'm also danish with way too few stamps in my passport. On a related note, the danish palate is wildly unattuned to chilis. Our national dish is crispy pork belly with parsley bechamel; for a lot of people, it's either zero spice or earth-shatteringly spicy.","labels":1,"seconds_difference":752.0,"score_ratio":3.8} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbaznx","c_root_id_B":"hdbnbuj","created_at_utc_A":1631958019,"created_at_utc_B":1631967233,"score_A":5,"score_B":19,"human_ref_A":"every butter chicken I've had has been pretty bland on spice level. most of the vindaloos I've had have been pretty good mix of spicy and flavorful though.","human_ref_B":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","labels":0,"seconds_difference":9214.0,"score_ratio":3.8} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbnbuj","c_root_id_B":"hdb819w","created_at_utc_A":1631967233,"created_at_utc_B":1631955425,"score_A":19,"score_B":4,"human_ref_A":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","human_ref_B":"flavor not a kick in the mouth","labels":1,"seconds_difference":11808.0,"score_ratio":4.75} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbnbuj","c_root_id_B":"hdbhiu8","created_at_utc_A":1631967233,"created_at_utc_B":1631963360,"score_A":19,"score_B":3,"human_ref_A":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","human_ref_B":"LOL I laugh in sympathy. I'm an American expat living in Denmark and holy fuck, there are a lot of dishes here that are just not right. We recently moved from Copenhagen (where you can expect to find dishes that are closer to what they \"should\" be to north Sj\u00e6lland. Things are \\*not\\* what they should be in this neck of the woods. The local \"Chinese\" restaurant is all things curry or sweet & sour -- and not in a good way. Weirdly, their sushi is pretty good. It doesn't hold up to what we had at the crack of dawn just outside Tsukiji market, but it's tasty enough for everyday consumption. So don't despair. Your butter chicken was probably pretty decent, and your coworkers are more concerned with showing off than enjoying themselves.","labels":1,"seconds_difference":3873.0,"score_ratio":6.3333333333} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbk22p","c_root_id_B":"hdbnbuj","created_at_utc_A":1631965153,"created_at_utc_B":1631967233,"score_A":3,"score_B":19,"human_ref_A":"Traditional butter chicken is always creamy and a bit sweet. Of course you can modify for your own preferences\/taste.","human_ref_B":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","labels":0,"seconds_difference":2080.0,"score_ratio":6.3333333333} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbnbuj","c_root_id_B":"hdbb5ga","created_at_utc_A":1631967233,"created_at_utc_B":1631958164,"score_A":19,"score_B":2,"human_ref_A":"I grew up in India and yes, Butter Chicken is typically not that spicy. The cream and butter and often pinch of sugar, make it mild and palatable to even young kids who can't tolerate other spicy Indian foods.","human_ref_B":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","labels":1,"seconds_difference":9069.0,"score_ratio":9.5} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbisbt","c_root_id_B":"hdb8ams","created_at_utc_A":1631964281,"created_at_utc_B":1631955654,"score_A":12,"score_B":8,"human_ref_A":"Great article on Serious Eats recently: https:\/\/www.seriouseats.com\/original-butter-chicken","human_ref_B":"As a Texan, I'll say this: cultures have different ideas of how spicy a dish is supposed to be. I have cooked things for people who are not used to Mexican food that I literally feel absolutely no heat in, that they then think is spicy. As far as I know, butter chicken is not supposed to be spicy. I've never had it where it was spicy. But it's possible that for your friend's palates, they think it's spicy. Cause chiles are gonna be in there, for flavor, regardless of spice level.","labels":1,"seconds_difference":8627.0,"score_ratio":1.5} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbc316","c_root_id_B":"hdbisbt","created_at_utc_A":1631958976,"created_at_utc_B":1631964281,"score_A":7,"score_B":12,"human_ref_A":"butter chicken in the west has been mild wherever i've tried it, even the \"mild\" orders of butter chicken I've had in india (delhi\/agra\/rajasthan areas and kerala where i'm from) have been spicier than whatever i've had outside of india. It's still far less spicy than many things on the menu but not to the point of it being bland or overly sweet like i've had it to be in most places outside of india. adding cream and butter to a dish doesn't eliminate the heat entirely. ​ the best butter chicken i've ever had has to be from this small restaurant in kerala \u2013\u00a0Bar-B-Que Inn in kanjikuzhy, kottayam. I dream of this butter chicken often and have yet to try one that compares so if you're ever in the area give it a shout. it has a beautiful sweet and spicy warmth to it and i'm quite literally tearing up at the thought of it","human_ref_B":"Great article on Serious Eats recently: https:\/\/www.seriouseats.com\/original-butter-chicken","labels":0,"seconds_difference":5305.0,"score_ratio":1.7142857143} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbdm0x","c_root_id_B":"hdbisbt","created_at_utc_A":1631960239,"created_at_utc_B":1631964281,"score_A":7,"score_B":12,"human_ref_A":"In European Indian restaurants butter chicken is often one of the non-spicy options. I think I never encountered spicy butter chicken in a restaurant. It might be totally different in India. I would guess their level of what is spicy is like in Mexiko, where they tell you food is not spicy but it definitely contains jalape\u0148os. It might be that they use some very soft chilli instead of sweet paprika as I saw in different Butter chicken recipes on youtube.","human_ref_B":"Great article on Serious Eats recently: https:\/\/www.seriouseats.com\/original-butter-chicken","labels":0,"seconds_difference":4042.0,"score_ratio":1.7142857143} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbaznx","c_root_id_B":"hdbisbt","created_at_utc_A":1631958019,"created_at_utc_B":1631964281,"score_A":5,"score_B":12,"human_ref_A":"every butter chicken I've had has been pretty bland on spice level. most of the vindaloos I've had have been pretty good mix of spicy and flavorful though.","human_ref_B":"Great article on Serious Eats recently: https:\/\/www.seriouseats.com\/original-butter-chicken","labels":0,"seconds_difference":6262.0,"score_ratio":2.4} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb819w","c_root_id_B":"hdbisbt","created_at_utc_A":1631955425,"created_at_utc_B":1631964281,"score_A":4,"score_B":12,"human_ref_A":"flavor not a kick in the mouth","human_ref_B":"Great article on Serious Eats recently: https:\/\/www.seriouseats.com\/original-butter-chicken","labels":0,"seconds_difference":8856.0,"score_ratio":3.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbisbt","c_root_id_B":"hdbhiu8","created_at_utc_A":1631964281,"created_at_utc_B":1631963360,"score_A":12,"score_B":3,"human_ref_A":"Great article on Serious Eats recently: https:\/\/www.seriouseats.com\/original-butter-chicken","human_ref_B":"LOL I laugh in sympathy. I'm an American expat living in Denmark and holy fuck, there are a lot of dishes here that are just not right. We recently moved from Copenhagen (where you can expect to find dishes that are closer to what they \"should\" be to north Sj\u00e6lland. Things are \\*not\\* what they should be in this neck of the woods. The local \"Chinese\" restaurant is all things curry or sweet & sour -- and not in a good way. Weirdly, their sushi is pretty good. It doesn't hold up to what we had at the crack of dawn just outside Tsukiji market, but it's tasty enough for everyday consumption. So don't despair. Your butter chicken was probably pretty decent, and your coworkers are more concerned with showing off than enjoying themselves.","labels":1,"seconds_difference":921.0,"score_ratio":4.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbisbt","c_root_id_B":"hdbb5ga","created_at_utc_A":1631964281,"created_at_utc_B":1631958164,"score_A":12,"score_B":2,"human_ref_A":"Great article on Serious Eats recently: https:\/\/www.seriouseats.com\/original-butter-chicken","human_ref_B":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","labels":1,"seconds_difference":6117.0,"score_ratio":6.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb819w","c_root_id_B":"hdb8ams","created_at_utc_A":1631955425,"created_at_utc_B":1631955654,"score_A":4,"score_B":8,"human_ref_A":"flavor not a kick in the mouth","human_ref_B":"As a Texan, I'll say this: cultures have different ideas of how spicy a dish is supposed to be. I have cooked things for people who are not used to Mexican food that I literally feel absolutely no heat in, that they then think is spicy. As far as I know, butter chicken is not supposed to be spicy. I've never had it where it was spicy. But it's possible that for your friend's palates, they think it's spicy. Cause chiles are gonna be in there, for flavor, regardless of spice level.","labels":0,"seconds_difference":229.0,"score_ratio":2.0} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbc316","c_root_id_B":"hdbaznx","created_at_utc_A":1631958976,"created_at_utc_B":1631958019,"score_A":7,"score_B":5,"human_ref_A":"butter chicken in the west has been mild wherever i've tried it, even the \"mild\" orders of butter chicken I've had in india (delhi\/agra\/rajasthan areas and kerala where i'm from) have been spicier than whatever i've had outside of india. It's still far less spicy than many things on the menu but not to the point of it being bland or overly sweet like i've had it to be in most places outside of india. adding cream and butter to a dish doesn't eliminate the heat entirely. ​ the best butter chicken i've ever had has to be from this small restaurant in kerala \u2013\u00a0Bar-B-Que Inn in kanjikuzhy, kottayam. I dream of this butter chicken often and have yet to try one that compares so if you're ever in the area give it a shout. it has a beautiful sweet and spicy warmth to it and i'm quite literally tearing up at the thought of it","human_ref_B":"every butter chicken I've had has been pretty bland on spice level. most of the vindaloos I've had have been pretty good mix of spicy and flavorful though.","labels":1,"seconds_difference":957.0,"score_ratio":1.4} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb819w","c_root_id_B":"hdbc316","created_at_utc_A":1631955425,"created_at_utc_B":1631958976,"score_A":4,"score_B":7,"human_ref_A":"flavor not a kick in the mouth","human_ref_B":"butter chicken in the west has been mild wherever i've tried it, even the \"mild\" orders of butter chicken I've had in india (delhi\/agra\/rajasthan areas and kerala where i'm from) have been spicier than whatever i've had outside of india. It's still far less spicy than many things on the menu but not to the point of it being bland or overly sweet like i've had it to be in most places outside of india. adding cream and butter to a dish doesn't eliminate the heat entirely. ​ the best butter chicken i've ever had has to be from this small restaurant in kerala \u2013\u00a0Bar-B-Que Inn in kanjikuzhy, kottayam. I dream of this butter chicken often and have yet to try one that compares so if you're ever in the area give it a shout. it has a beautiful sweet and spicy warmth to it and i'm quite literally tearing up at the thought of it","labels":0,"seconds_difference":3551.0,"score_ratio":1.75} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbb5ga","c_root_id_B":"hdbc316","created_at_utc_A":1631958164,"created_at_utc_B":1631958976,"score_A":2,"score_B":7,"human_ref_A":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","human_ref_B":"butter chicken in the west has been mild wherever i've tried it, even the \"mild\" orders of butter chicken I've had in india (delhi\/agra\/rajasthan areas and kerala where i'm from) have been spicier than whatever i've had outside of india. It's still far less spicy than many things on the menu but not to the point of it being bland or overly sweet like i've had it to be in most places outside of india. adding cream and butter to a dish doesn't eliminate the heat entirely. ​ the best butter chicken i've ever had has to be from this small restaurant in kerala \u2013\u00a0Bar-B-Que Inn in kanjikuzhy, kottayam. I dream of this butter chicken often and have yet to try one that compares so if you're ever in the area give it a shout. it has a beautiful sweet and spicy warmth to it and i'm quite literally tearing up at the thought of it","labels":0,"seconds_difference":812.0,"score_ratio":3.5} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbdm0x","c_root_id_B":"hdbaznx","created_at_utc_A":1631960239,"created_at_utc_B":1631958019,"score_A":7,"score_B":5,"human_ref_A":"In European Indian restaurants butter chicken is often one of the non-spicy options. I think I never encountered spicy butter chicken in a restaurant. It might be totally different in India. I would guess their level of what is spicy is like in Mexiko, where they tell you food is not spicy but it definitely contains jalape\u0148os. It might be that they use some very soft chilli instead of sweet paprika as I saw in different Butter chicken recipes on youtube.","human_ref_B":"every butter chicken I've had has been pretty bland on spice level. most of the vindaloos I've had have been pretty good mix of spicy and flavorful though.","labels":1,"seconds_difference":2220.0,"score_ratio":1.4} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbdm0x","c_root_id_B":"hdb819w","created_at_utc_A":1631960239,"created_at_utc_B":1631955425,"score_A":7,"score_B":4,"human_ref_A":"In European Indian restaurants butter chicken is often one of the non-spicy options. I think I never encountered spicy butter chicken in a restaurant. It might be totally different in India. I would guess their level of what is spicy is like in Mexiko, where they tell you food is not spicy but it definitely contains jalape\u0148os. It might be that they use some very soft chilli instead of sweet paprika as I saw in different Butter chicken recipes on youtube.","human_ref_B":"flavor not a kick in the mouth","labels":1,"seconds_difference":4814.0,"score_ratio":1.75} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbb5ga","c_root_id_B":"hdbdm0x","created_at_utc_A":1631958164,"created_at_utc_B":1631960239,"score_A":2,"score_B":7,"human_ref_A":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","human_ref_B":"In European Indian restaurants butter chicken is often one of the non-spicy options. I think I never encountered spicy butter chicken in a restaurant. It might be totally different in India. I would guess their level of what is spicy is like in Mexiko, where they tell you food is not spicy but it definitely contains jalape\u0148os. It might be that they use some very soft chilli instead of sweet paprika as I saw in different Butter chicken recipes on youtube.","labels":0,"seconds_difference":2075.0,"score_ratio":3.5} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbm40u","c_root_id_B":"hdb819w","created_at_utc_A":1631966481,"created_at_utc_B":1631955425,"score_A":5,"score_B":4,"human_ref_A":"Butter chicken is supposed to be warmingly spiced, not straight up spicy. A small bit of chili is great in the dish to help \"lift\" it, as it is typically a rather heavy affair with the butterfats, and you can only go so far with the acid. The dish should look fiercer than it actually is. Have to say though, I'm also danish with way too few stamps in my passport. On a related note, the danish palate is wildly unattuned to chilis. Our national dish is crispy pork belly with parsley bechamel; for a lot of people, it's either zero spice or earth-shatteringly spicy.","human_ref_B":"flavor not a kick in the mouth","labels":1,"seconds_difference":11056.0,"score_ratio":1.25} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbhiu8","c_root_id_B":"hdbm40u","created_at_utc_A":1631963360,"created_at_utc_B":1631966481,"score_A":3,"score_B":5,"human_ref_A":"LOL I laugh in sympathy. I'm an American expat living in Denmark and holy fuck, there are a lot of dishes here that are just not right. We recently moved from Copenhagen (where you can expect to find dishes that are closer to what they \"should\" be to north Sj\u00e6lland. Things are \\*not\\* what they should be in this neck of the woods. The local \"Chinese\" restaurant is all things curry or sweet & sour -- and not in a good way. Weirdly, their sushi is pretty good. It doesn't hold up to what we had at the crack of dawn just outside Tsukiji market, but it's tasty enough for everyday consumption. So don't despair. Your butter chicken was probably pretty decent, and your coworkers are more concerned with showing off than enjoying themselves.","human_ref_B":"Butter chicken is supposed to be warmingly spiced, not straight up spicy. A small bit of chili is great in the dish to help \"lift\" it, as it is typically a rather heavy affair with the butterfats, and you can only go so far with the acid. The dish should look fiercer than it actually is. Have to say though, I'm also danish with way too few stamps in my passport. On a related note, the danish palate is wildly unattuned to chilis. Our national dish is crispy pork belly with parsley bechamel; for a lot of people, it's either zero spice or earth-shatteringly spicy.","labels":0,"seconds_difference":3121.0,"score_ratio":1.6666666667} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbk22p","c_root_id_B":"hdbm40u","created_at_utc_A":1631965153,"created_at_utc_B":1631966481,"score_A":3,"score_B":5,"human_ref_A":"Traditional butter chicken is always creamy and a bit sweet. Of course you can modify for your own preferences\/taste.","human_ref_B":"Butter chicken is supposed to be warmingly spiced, not straight up spicy. A small bit of chili is great in the dish to help \"lift\" it, as it is typically a rather heavy affair with the butterfats, and you can only go so far with the acid. The dish should look fiercer than it actually is. Have to say though, I'm also danish with way too few stamps in my passport. On a related note, the danish palate is wildly unattuned to chilis. Our national dish is crispy pork belly with parsley bechamel; for a lot of people, it's either zero spice or earth-shatteringly spicy.","labels":0,"seconds_difference":1328.0,"score_ratio":1.6666666667} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbm40u","c_root_id_B":"hdbb5ga","created_at_utc_A":1631966481,"created_at_utc_B":1631958164,"score_A":5,"score_B":2,"human_ref_A":"Butter chicken is supposed to be warmingly spiced, not straight up spicy. A small bit of chili is great in the dish to help \"lift\" it, as it is typically a rather heavy affair with the butterfats, and you can only go so far with the acid. The dish should look fiercer than it actually is. Have to say though, I'm also danish with way too few stamps in my passport. On a related note, the danish palate is wildly unattuned to chilis. Our national dish is crispy pork belly with parsley bechamel; for a lot of people, it's either zero spice or earth-shatteringly spicy.","human_ref_B":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","labels":1,"seconds_difference":8317.0,"score_ratio":2.5} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdb819w","c_root_id_B":"hdbaznx","created_at_utc_A":1631955425,"created_at_utc_B":1631958019,"score_A":4,"score_B":5,"human_ref_A":"flavor not a kick in the mouth","human_ref_B":"every butter chicken I've had has been pretty bland on spice level. most of the vindaloos I've had have been pretty good mix of spicy and flavorful though.","labels":0,"seconds_difference":2594.0,"score_ratio":1.25} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbhiu8","c_root_id_B":"hdbb5ga","created_at_utc_A":1631963360,"created_at_utc_B":1631958164,"score_A":3,"score_B":2,"human_ref_A":"LOL I laugh in sympathy. I'm an American expat living in Denmark and holy fuck, there are a lot of dishes here that are just not right. We recently moved from Copenhagen (where you can expect to find dishes that are closer to what they \"should\" be to north Sj\u00e6lland. Things are \\*not\\* what they should be in this neck of the woods. The local \"Chinese\" restaurant is all things curry or sweet & sour -- and not in a good way. Weirdly, their sushi is pretty good. It doesn't hold up to what we had at the crack of dawn just outside Tsukiji market, but it's tasty enough for everyday consumption. So don't despair. Your butter chicken was probably pretty decent, and your coworkers are more concerned with showing off than enjoying themselves.","human_ref_B":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","labels":1,"seconds_difference":5196.0,"score_ratio":1.5} +{"post_id":"pqi3s7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Is butter chicken traditionally hot\/spicy as in a lot of chili? I was having lunch with some co-workers who had bought butter chicken. They were complaining that the spice level was \"too Danish\" and it wasn't hot\/spicy enough. I said, that as far as I know, this might not be an attempt to make the dish appealing to Danish customers, but that butter chicken is not usually a very hot\/spicy (as in lots of chili). They all disagreed with me \"no no, Indians eat lots of chili\". I said yeah, but indian food is not only about chili but also many other spices. But as we were all Danish and have never been to India, I didn't want to act as though I knew all about Indian cuisine. So now I am curious, is butter chicken usually hot\/chili spicy or not? :)","c_root_id_A":"hdbk22p","c_root_id_B":"hdbb5ga","created_at_utc_A":1631965153,"created_at_utc_B":1631958164,"score_A":3,"score_B":2,"human_ref_A":"Traditional butter chicken is always creamy and a bit sweet. Of course you can modify for your own preferences\/taste.","human_ref_B":"Australian here .. when we order butter chicken it\u2019s generally for the kids because it\u2019s not spicy \u2026 to us anyway \ud83d\ude04","labels":1,"seconds_difference":6989.0,"score_ratio":1.5} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8ljp5","c_root_id_B":"hd8f10h","created_at_utc_A":1631903868,"created_at_utc_B":1631901090,"score_A":94,"score_B":65,"human_ref_A":"The problem is likely that your search for a brown butter recipe yields results for recipes including brown butter. This includes toffee, which is delicious, but is decidedly not brown butter. Making brown butter is simply the process of, you guessed it, browning butter in a pan. As always, serious eats comes to the rescue: https:\/\/www.seriouseats.com\/how-to-make-brown-butter-technique","human_ref_B":"Yeah, toffee is pretty much just sugar and butter cooked until its caramelized and hardened so the butter gets browned in that process.","labels":1,"seconds_difference":2778.0,"score_ratio":1.4461538462} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8epkk","c_root_id_B":"hd8ljp5","created_at_utc_A":1631900957,"created_at_utc_B":1631903868,"score_A":13,"score_B":94,"human_ref_A":"My understanding of brown butter is simply butter cooked solely in a pan until is turns a deep brown almost bordering burnt (always taste at different stages to find your personal favorite). Probably over medium or so heat, not too hot imo. Hope this helps!","human_ref_B":"The problem is likely that your search for a brown butter recipe yields results for recipes including brown butter. This includes toffee, which is delicious, but is decidedly not brown butter. Making brown butter is simply the process of, you guessed it, browning butter in a pan. As always, serious eats comes to the rescue: https:\/\/www.seriouseats.com\/how-to-make-brown-butter-technique","labels":0,"seconds_difference":2911.0,"score_ratio":7.2307692308} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8ljp5","c_root_id_B":"hd8iqoe","created_at_utc_A":1631903868,"created_at_utc_B":1631902667,"score_A":94,"score_B":6,"human_ref_A":"The problem is likely that your search for a brown butter recipe yields results for recipes including brown butter. This includes toffee, which is delicious, but is decidedly not brown butter. Making brown butter is simply the process of, you guessed it, browning butter in a pan. As always, serious eats comes to the rescue: https:\/\/www.seriouseats.com\/how-to-make-brown-butter-technique","human_ref_B":"Put unsalted butter in skillet. Heat to medium or just slightly above that. Stir occasionally until milk proteins are browned. Using a light-coloured skillet will help you tell when this is. Once the butter begins to brown it happens quickly, so keep a close eye on it so it doesn't burn. If it does burn, you've gotta start over. Generally, you want to rechill the butter until it's at least solidified before using it for baking.","labels":1,"seconds_difference":1201.0,"score_ratio":15.6666666667} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8f10h","c_root_id_B":"hd8o66e","created_at_utc_A":1631901090,"created_at_utc_B":1631904993,"score_A":65,"score_B":72,"human_ref_A":"Yeah, toffee is pretty much just sugar and butter cooked until its caramelized and hardened so the butter gets browned in that process.","human_ref_B":"I feel like in my older recipe books brown butter was usually referred to by the French name - Beurre noisette. You might have more luck searching with that.","labels":0,"seconds_difference":3903.0,"score_ratio":1.1076923077} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8epkk","c_root_id_B":"hd8o66e","created_at_utc_A":1631900957,"created_at_utc_B":1631904993,"score_A":13,"score_B":72,"human_ref_A":"My understanding of brown butter is simply butter cooked solely in a pan until is turns a deep brown almost bordering burnt (always taste at different stages to find your personal favorite). Probably over medium or so heat, not too hot imo. Hope this helps!","human_ref_B":"I feel like in my older recipe books brown butter was usually referred to by the French name - Beurre noisette. You might have more luck searching with that.","labels":0,"seconds_difference":4036.0,"score_ratio":5.5384615385} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8o66e","c_root_id_B":"hd8iqoe","created_at_utc_A":1631904993,"created_at_utc_B":1631902667,"score_A":72,"score_B":6,"human_ref_A":"I feel like in my older recipe books brown butter was usually referred to by the French name - Beurre noisette. You might have more luck searching with that.","human_ref_B":"Put unsalted butter in skillet. Heat to medium or just slightly above that. Stir occasionally until milk proteins are browned. Using a light-coloured skillet will help you tell when this is. Once the butter begins to brown it happens quickly, so keep a close eye on it so it doesn't burn. If it does burn, you've gotta start over. Generally, you want to rechill the butter until it's at least solidified before using it for baking.","labels":1,"seconds_difference":2326.0,"score_ratio":12.0} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8f10h","c_root_id_B":"hd8epkk","created_at_utc_A":1631901090,"created_at_utc_B":1631900957,"score_A":65,"score_B":13,"human_ref_A":"Yeah, toffee is pretty much just sugar and butter cooked until its caramelized and hardened so the butter gets browned in that process.","human_ref_B":"My understanding of brown butter is simply butter cooked solely in a pan until is turns a deep brown almost bordering burnt (always taste at different stages to find your personal favorite). Probably over medium or so heat, not too hot imo. Hope this helps!","labels":1,"seconds_difference":133.0,"score_ratio":5.0} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8epkk","c_root_id_B":"hd92huv","created_at_utc_A":1631900957,"created_at_utc_B":1631911092,"score_A":13,"score_B":64,"human_ref_A":"My understanding of brown butter is simply butter cooked solely in a pan until is turns a deep brown almost bordering burnt (always taste at different stages to find your personal favorite). Probably over medium or so heat, not too hot imo. Hope this helps!","human_ref_B":"I made a brown butter based ingredient daily for 3 months on a previous menu. Like it's been said, it's just butter that's been cooked (browned). The serious eats article linked in a different comment is basically perfect. Another tip to add onto everyone else's: Get 2 metal bowls identical in size, or one bigger than the other (put the bigger one under the smaller one). Fill the bottom one with ice, place the top one on top of the ice. When you've got the butter as brown as you want it, immediately pour it into the top bowl and stir stir stir. This lets you get the *exact* level of browning you want with the ability to immediately stop the cooking, removing any risk of residual heat burning it.","labels":0,"seconds_difference":10135.0,"score_ratio":4.9230769231} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd92huv","c_root_id_B":"hd92ews","created_at_utc_A":1631911092,"created_at_utc_B":1631911056,"score_A":64,"score_B":7,"human_ref_A":"I made a brown butter based ingredient daily for 3 months on a previous menu. Like it's been said, it's just butter that's been cooked (browned). The serious eats article linked in a different comment is basically perfect. Another tip to add onto everyone else's: Get 2 metal bowls identical in size, or one bigger than the other (put the bigger one under the smaller one). Fill the bottom one with ice, place the top one on top of the ice. When you've got the butter as brown as you want it, immediately pour it into the top bowl and stir stir stir. This lets you get the *exact* level of browning you want with the ability to immediately stop the cooking, removing any risk of residual heat burning it.","human_ref_B":"Recipes might not be labeled as containing browned butter. My mother's recipe for financiers describes the process, but never mentions it as an ingredient. It just calls for regular butter.","labels":1,"seconds_difference":36.0,"score_ratio":9.1428571429} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8iqoe","c_root_id_B":"hd92huv","created_at_utc_A":1631902667,"created_at_utc_B":1631911092,"score_A":6,"score_B":64,"human_ref_A":"Put unsalted butter in skillet. Heat to medium or just slightly above that. Stir occasionally until milk proteins are browned. Using a light-coloured skillet will help you tell when this is. Once the butter begins to brown it happens quickly, so keep a close eye on it so it doesn't burn. If it does burn, you've gotta start over. Generally, you want to rechill the butter until it's at least solidified before using it for baking.","human_ref_B":"I made a brown butter based ingredient daily for 3 months on a previous menu. Like it's been said, it's just butter that's been cooked (browned). The serious eats article linked in a different comment is basically perfect. Another tip to add onto everyone else's: Get 2 metal bowls identical in size, or one bigger than the other (put the bigger one under the smaller one). Fill the bottom one with ice, place the top one on top of the ice. When you've got the butter as brown as you want it, immediately pour it into the top bowl and stir stir stir. This lets you get the *exact* level of browning you want with the ability to immediately stop the cooking, removing any risk of residual heat burning it.","labels":0,"seconds_difference":8425.0,"score_ratio":10.6666666667} +{"post_id":"pq47x1","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Why my search for Brown Butter recipes isn't yielding much I wanted to make some brown butter to use in cookies, but got led down a rabbit hole of other brown butter recipes. I've always loved toffee so thought I'd find a brown butter toffee recipe, but searching that only yielded results for chocolate chip cookies. Then I thought.... Well maybe I'm dumb. Maybe toffee IS brown butter, essentially, so there wouldn't be recipes for that since that's already what it is. Am I just ignorant or am I missing something? I just really like brown butter and want to use it for new interesting things....","c_root_id_A":"hd8iqoe","c_root_id_B":"hd92ews","created_at_utc_A":1631902667,"created_at_utc_B":1631911056,"score_A":6,"score_B":7,"human_ref_A":"Put unsalted butter in skillet. Heat to medium or just slightly above that. Stir occasionally until milk proteins are browned. Using a light-coloured skillet will help you tell when this is. Once the butter begins to brown it happens quickly, so keep a close eye on it so it doesn't burn. If it does burn, you've gotta start over. Generally, you want to rechill the butter until it's at least solidified before using it for baking.","human_ref_B":"Recipes might not be labeled as containing browned butter. My mother's recipe for financiers describes the process, but never mentions it as an ingredient. It just calls for regular butter.","labels":0,"seconds_difference":8389.0,"score_ratio":1.1666666667} +{"post_id":"pus09d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Commercial vs \"Pro\" home ranges Basically I've been eyeballing some \"pro\" home ranges but have been seeing a lot of mixed feedback on the functionality of the grill and griddle options. This has led me down the rabbit hole of looking at commercial ranges and I'm noticing that they are actually more affordable than something like a \"pro\" home range of similar function and size. What would be some potential drawbacks to installing a commercial range and hood besides the difference in gas requirements? I am also content with replacing counter tops as this will be required to put a larger footprint range in either way.","c_root_id_A":"he5h0fj","c_root_id_B":"he50t8i","created_at_utc_A":1632524634,"created_at_utc_B":1632517543,"score_A":13,"score_B":5,"human_ref_A":"You don\u2019t want a commercial stove in your house. They have no insulation so they\u2019ll burn your cabinets (and you). They\u2019re meant to be left on for long periods of time and can be a hassle to light (auto ignition is not common). You\u2019ll need commercial level ventilation and fire suppression.","human_ref_B":"\\+1 on the insurance question. That aside, commercial ranges have virtually no insulation, so they heat up the kitchen quite a bit. You can even see a bit of that if you compare Blue Star, which started out as commercial manufacturers, with Capital ranges, which are built for residential use. Similar specs, but Blue Star ranges run pretty hot, Capital ones are much cooler.","labels":1,"seconds_difference":7091.0,"score_ratio":2.6} +{"post_id":"pus09d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Commercial vs \"Pro\" home ranges Basically I've been eyeballing some \"pro\" home ranges but have been seeing a lot of mixed feedback on the functionality of the grill and griddle options. This has led me down the rabbit hole of looking at commercial ranges and I'm noticing that they are actually more affordable than something like a \"pro\" home range of similar function and size. What would be some potential drawbacks to installing a commercial range and hood besides the difference in gas requirements? I am also content with replacing counter tops as this will be required to put a larger footprint range in either way.","c_root_id_A":"he545qv","c_root_id_B":"he5h0fj","created_at_utc_A":1632518977,"created_at_utc_B":1632524634,"score_A":2,"score_B":13,"human_ref_A":"If I had the leeway\/permission to equip my house with all the kitchen stuff I would want? It would cost more than the rest of the construction of my house.","human_ref_B":"You don\u2019t want a commercial stove in your house. They have no insulation so they\u2019ll burn your cabinets (and you). They\u2019re meant to be left on for long periods of time and can be a hassle to light (auto ignition is not common). You\u2019ll need commercial level ventilation and fire suppression.","labels":0,"seconds_difference":5657.0,"score_ratio":6.5} +{"post_id":"oxfoc9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"lime instead of lemon for homemade ginger beer? How big of a deal is it to use limes instead of lemon for homemade ginger beer? I recently moved to a small island where it\u2019s hard to get certain produce. So, there are tons of limes, but I\u2019ve yet to come across a lemon! Thoughts? Is there a better substitute? Thanks!","c_root_id_A":"h7m7yzk","c_root_id_B":"h7m504e","created_at_utc_A":1628035062,"created_at_utc_B":1628033627,"score_A":19,"score_B":6,"human_ref_A":"Limes work perfectly, I even prefer them.","human_ref_B":"The recipe I used when I made ginger beer specifically calls for limes instead of lemons. You may need to adjust your ratios (or switch to a different recipe) but limes will produce a fine ginger beer.","labels":1,"seconds_difference":1435.0,"score_ratio":3.1666666667} +{"post_id":"oxfoc9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"lime instead of lemon for homemade ginger beer? How big of a deal is it to use limes instead of lemon for homemade ginger beer? I recently moved to a small island where it\u2019s hard to get certain produce. So, there are tons of limes, but I\u2019ve yet to come across a lemon! Thoughts? Is there a better substitute? Thanks!","c_root_id_A":"h7m504e","c_root_id_B":"h7mef8f","created_at_utc_A":1628033627,"created_at_utc_B":1628038234,"score_A":6,"score_B":9,"human_ref_A":"The recipe I used when I made ginger beer specifically calls for limes instead of lemons. You may need to adjust your ratios (or switch to a different recipe) but limes will produce a fine ginger beer.","human_ref_B":"That sounds better than lemon to me.","labels":0,"seconds_difference":4607.0,"score_ratio":1.5} +{"post_id":"oxfoc9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"lime instead of lemon for homemade ginger beer? How big of a deal is it to use limes instead of lemon for homemade ginger beer? I recently moved to a small island where it\u2019s hard to get certain produce. So, there are tons of limes, but I\u2019ve yet to come across a lemon! Thoughts? Is there a better substitute? Thanks!","c_root_id_A":"h7m504e","c_root_id_B":"h7n1ns4","created_at_utc_A":1628033627,"created_at_utc_B":1628050277,"score_A":6,"score_B":7,"human_ref_A":"The recipe I used when I made ginger beer specifically calls for limes instead of lemons. You may need to adjust your ratios (or switch to a different recipe) but limes will produce a fine ginger beer.","human_ref_B":"It\u2019ll be better than lemon. At least to me. Then just add a splash of rum and a handful of ice, and you\u2019re good to go.","labels":0,"seconds_difference":16650.0,"score_ratio":1.1666666667} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0x85qg","c_root_id_B":"j0x4ol5","created_at_utc_A":1671502413,"created_at_utc_B":1671500850,"score_A":69,"score_B":18,"human_ref_A":"Yes, line the colander with 3 layers of paper towel.","human_ref_B":"no, the holes are too big. I'd use a flour sack towel, a nut milk bag, cheese cloth. even a clean pillow case in a pinch","labels":1,"seconds_difference":1563.0,"score_ratio":3.8333333333} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0x4ol5","c_root_id_B":"j0xmacs","created_at_utc_A":1671500850,"created_at_utc_B":1671509097,"score_A":18,"score_B":54,"human_ref_A":"no, the holes are too big. I'd use a flour sack towel, a nut milk bag, cheese cloth. even a clean pillow case in a pinch","human_ref_B":"Coffee filter.","labels":0,"seconds_difference":8247.0,"score_ratio":3.0} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0x8pzp","c_root_id_B":"j0xmacs","created_at_utc_A":1671502670,"created_at_utc_B":1671509097,"score_A":5,"score_B":54,"human_ref_A":"Clean tea towel would do it, or if you have a bit of muslin lying around.","human_ref_B":"Coffee filter.","labels":0,"seconds_difference":6427.0,"score_ratio":10.8} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0x8pzp","c_root_id_B":"j0xzpdg","created_at_utc_A":1671502670,"created_at_utc_B":1671517116,"score_A":5,"score_B":10,"human_ref_A":"Clean tea towel would do it, or if you have a bit of muslin lying around.","human_ref_B":"I would put five or six paper towels on a plate, spread the ricotta, top with more paper towels, and press hard with a second plate. I do this when I make ricotta gnocchi and it's great for pumpkin puree as well.","labels":0,"seconds_difference":14446.0,"score_ratio":2.0} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0xnhyz","c_root_id_B":"j0xzpdg","created_at_utc_A":1671509727,"created_at_utc_B":1671517116,"score_A":2,"score_B":10,"human_ref_A":"Second the recommendation to line a colander or sieve with a few paper towels. When I make fresh ricotta I'll do this if I'm out of cheese cloth. Only downside is you can't squeeze\/wring moisture out like you can with cheesecloth, but it works okay. Just pour the ricotta in and let it drain a bit. Scrape a spoon along the paper towels at the bottom to move the more-solid parts away from them and let the more liquidy stuff contact the paper towels a few times.","human_ref_B":"I would put five or six paper towels on a plate, spread the ricotta, top with more paper towels, and press hard with a second plate. I do this when I make ricotta gnocchi and it's great for pumpkin puree as well.","labels":0,"seconds_difference":7389.0,"score_ratio":5.0} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0xnhyz","c_root_id_B":"j0y09m3","created_at_utc_A":1671509727,"created_at_utc_B":1671517507,"score_A":2,"score_B":4,"human_ref_A":"Second the recommendation to line a colander or sieve with a few paper towels. When I make fresh ricotta I'll do this if I'm out of cheese cloth. Only downside is you can't squeeze\/wring moisture out like you can with cheesecloth, but it works okay. Just pour the ricotta in and let it drain a bit. Scrape a spoon along the paper towels at the bottom to move the more-solid parts away from them and let the more liquidy stuff contact the paper towels a few times.","human_ref_B":"I line my colander with coffee filters","labels":0,"seconds_difference":7780.0,"score_ratio":2.0} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0xnhyz","c_root_id_B":"j0yzgly","created_at_utc_A":1671509727,"created_at_utc_B":1671543666,"score_A":2,"score_B":4,"human_ref_A":"Second the recommendation to line a colander or sieve with a few paper towels. When I make fresh ricotta I'll do this if I'm out of cheese cloth. Only downside is you can't squeeze\/wring moisture out like you can with cheesecloth, but it works okay. Just pour the ricotta in and let it drain a bit. Scrape a spoon along the paper towels at the bottom to move the more-solid parts away from them and let the more liquidy stuff contact the paper towels a few times.","human_ref_B":"I like to use a wire mesh strainer lined with coffee filters whenever I can\u2019t find cheesecloth.","labels":0,"seconds_difference":33939.0,"score_ratio":2.0} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0yzgly","c_root_id_B":"j0y3xjp","created_at_utc_A":1671543666,"created_at_utc_B":1671520171,"score_A":4,"score_B":2,"human_ref_A":"I like to use a wire mesh strainer lined with coffee filters whenever I can\u2019t find cheesecloth.","human_ref_B":"Put down 3 layers of paper towel, arrange your ricotta like you're about to roll some crazy square tortilla, roll it up in the middle and squeeze like crazy over your collander to catch anything solid that might break loose. Like you're rolling up compound butter in plastic, but with paper towels. Maybe put it in a 250\u00b0 oven for 10-15 minutes to dry the surface moisture if that's what you're into.","labels":1,"seconds_difference":23495.0,"score_ratio":2.0} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0yzgly","c_root_id_B":"j0yhp74","created_at_utc_A":1671543666,"created_at_utc_B":1671531641,"score_A":4,"score_B":2,"human_ref_A":"I like to use a wire mesh strainer lined with coffee filters whenever I can\u2019t find cheesecloth.","human_ref_B":"A good clean tea towel (without fabric softener used) works fine if you put that in a colander.","labels":1,"seconds_difference":12025.0,"score_ratio":2.0} +{"post_id":"zqal68","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Cannoli recipe asks for ricotta to be drained of moisture with cheese paper or a sieve. Would a spaghetti strainer work? Recipe (https:\/\/anitalianinmykitchen.com\/baked-cannoli\/#recipe) I'm looking at calls for either 'cheese paper' or a sieve to get the moisture out of riccota for the filling and the closest thing I got right now is a generic spaghetti strainer and I'm wondering if that's good enough. I'm hoping to make a double batch so I don't want to ruin two containers of ricotta for nothing.","c_root_id_A":"j0yi99f","c_root_id_B":"j0yzgly","created_at_utc_A":1671532115,"created_at_utc_B":1671543666,"score_A":2,"score_B":4,"human_ref_A":"Well.. I remember when I was little, my grandmother would use those thin brown women socks to squeeze out any moisture when making cheese. Gotta make sure it\u2019s new though so it is clean lol","human_ref_B":"I like to use a wire mesh strainer lined with coffee filters whenever I can\u2019t find cheesecloth.","labels":0,"seconds_difference":11551.0,"score_ratio":2.0} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heipx1g","c_root_id_B":"heiqdi8","created_at_utc_A":1632778761,"created_at_utc_B":1632778980,"score_A":3,"score_B":66,"human_ref_A":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","human_ref_B":"On Food and Cooking by Harold McGee is essential. You may also enjoy The Flavor Bible and The Food Lab.","labels":0,"seconds_difference":219.0,"score_ratio":22.0} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heiqex6","c_root_id_B":"heiu4m7","created_at_utc_A":1632779000,"created_at_utc_B":1632780823,"score_A":18,"score_B":27,"human_ref_A":"Food lab from kenji And modernist cuisine if you want to get really weird with it. Kenji has a lot of Material out there for free but the book is so worth it if you are really getting into it. Modernist Cuisine At Home is probably the right choice for 99.9% of home cooks. The full version is like a Phd level course in food science. It is a lifetime of study. We have Food Lab and MC at home and use them both often.","human_ref_B":"Salt, Fat, Acid, Heat is a pretty well-respected contemporary classic.","labels":0,"seconds_difference":1823.0,"score_ratio":1.5} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heiu4m7","c_root_id_B":"heir8qj","created_at_utc_A":1632780823,"created_at_utc_B":1632779416,"score_A":27,"score_B":16,"human_ref_A":"Salt, Fat, Acid, Heat is a pretty well-respected contemporary classic.","human_ref_B":"Consider some of the America\u2019s Test Kitchen or Cook\u2019s Illustrated books as well\u2026they have a lot of scientific explanations and details embedded in their recipe write ups.","labels":1,"seconds_difference":1407.0,"score_ratio":1.6875} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heiu4m7","c_root_id_B":"heipx1g","created_at_utc_A":1632780823,"created_at_utc_B":1632778761,"score_A":27,"score_B":3,"human_ref_A":"Salt, Fat, Acid, Heat is a pretty well-respected contemporary classic.","human_ref_B":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","labels":1,"seconds_difference":2062.0,"score_ratio":9.0} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heipx1g","c_root_id_B":"heiqex6","created_at_utc_A":1632778761,"created_at_utc_B":1632779000,"score_A":3,"score_B":18,"human_ref_A":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","human_ref_B":"Food lab from kenji And modernist cuisine if you want to get really weird with it. Kenji has a lot of Material out there for free but the book is so worth it if you are really getting into it. Modernist Cuisine At Home is probably the right choice for 99.9% of home cooks. The full version is like a Phd level course in food science. It is a lifetime of study. We have Food Lab and MC at home and use them both often.","labels":0,"seconds_difference":239.0,"score_ratio":6.0} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heir8qj","c_root_id_B":"heipx1g","created_at_utc_A":1632779416,"created_at_utc_B":1632778761,"score_A":16,"score_B":3,"human_ref_A":"Consider some of the America\u2019s Test Kitchen or Cook\u2019s Illustrated books as well\u2026they have a lot of scientific explanations and details embedded in their recipe write ups.","human_ref_B":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","labels":1,"seconds_difference":655.0,"score_ratio":5.3333333333} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"hej6fsp","c_root_id_B":"heipx1g","created_at_utc_A":1632786737,"created_at_utc_B":1632778761,"score_A":13,"score_B":3,"human_ref_A":"This gets covered quite a lot, worth searching. Generally On Food and Cooking by Harold McGee is the gold standard. Seriously, the vast majority of food science you read about on the internet or in other books is drawing directly from McGee.","human_ref_B":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","labels":1,"seconds_difference":7976.0,"score_ratio":4.3333333333} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heipx1g","c_root_id_B":"hejc863","created_at_utc_A":1632778761,"created_at_utc_B":1632789470,"score_A":3,"score_B":9,"human_ref_A":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","human_ref_B":"I'm gonna recommend \"What Einstein Told His Cook\" by Wolke. Entertaining, with lots of recipes directly tied to the principle he's discussing.","labels":0,"seconds_difference":10709.0,"score_ratio":3.0} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"hejd4b8","c_root_id_B":"heipx1g","created_at_utc_A":1632789890,"created_at_utc_B":1632778761,"score_A":5,"score_B":3,"human_ref_A":"If you want to learn actual science, then Fennema's book great","human_ref_B":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","labels":1,"seconds_difference":11129.0,"score_ratio":1.6666666667} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heipx1g","c_root_id_B":"hejevs3","created_at_utc_A":1632778761,"created_at_utc_B":1632790690,"score_A":3,"score_B":4,"human_ref_A":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","human_ref_B":"If you like Alton Brown, he has a set of cookbooks for the Good Eats show. It's a 3 volume set for the original series. There's also another book being released this year (I believe) for the new episodes. Highly recommend those books as they have all the recipes from the shows.","labels":0,"seconds_difference":11929.0,"score_ratio":1.3333333333} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heipx1g","c_root_id_B":"hejg77z","created_at_utc_A":1632778761,"created_at_utc_B":1632791291,"score_A":3,"score_B":4,"human_ref_A":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","human_ref_B":"*The Science of Good Cooking* and\/or *Cook's Science* from America's Test Kitchen. They are the publishers of Cook's Illustrated, which is a great magazine if you are interested in learning why recipes work. I started reading it in High school and it's probably the reason I went on to study Food Science in college.","labels":0,"seconds_difference":12530.0,"score_ratio":1.3333333333} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"heipx1g","c_root_id_B":"hejkw13","created_at_utc_A":1632778761,"created_at_utc_B":1632793422,"score_A":3,"score_B":4,"human_ref_A":"Alton Brown has some great books! He goes into the science in them! Totally worth checking out!","human_ref_B":"I also like ideas in food. But also all the books in this thread.","labels":0,"seconds_difference":14661.0,"score_ratio":1.3333333333} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"hejvujl","c_root_id_B":"hel7bjm","created_at_utc_A":1632798654,"created_at_utc_B":1632832994,"score_A":2,"score_B":3,"human_ref_A":"I'll second McGee, Modernist Cuisine (and Modernist Cuisine at Home), Ideas in Food (also check out Maximum Flavor by same authors). But I'll throw in Heston Blumenthal -- both his Fat Duck cookbook and *In Search of Perfection* are good ones.","human_ref_B":"A couple of things not yet mentioned: * CIA's The Professional Chef is a foundational technique driven textbook. Great for learning product identification, how to break down proteins, and for learning progressively. * Harvard's Food Science Lecture Series is free on YT and includes lectures by Harold McGee, the OG food science guy from whom all others steal. * Harvard also offers a food science course for free thru edX. Great take on modernist techniques. * Nik Sharma's The Flavour Equation is kind of like McGee but with recipes. * For a deep dive into fermentation with a side order of food history The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Katz.","labels":0,"seconds_difference":34340.0,"score_ratio":1.5} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"hek0387","c_root_id_B":"hel7bjm","created_at_utc_A":1632800915,"created_at_utc_B":1632832994,"score_A":2,"score_B":3,"human_ref_A":"On Food and Cooking: The Science and Lore of the Kitchen is MCgees 20th anniversary edition of On Food and Cooking and is basically the bible. He also wrote keys to good cooking. Any of Page and Dornburgs books (Flavour Bible) https:\/\/blog.ideasinfood.com\/ they also wrote a great book. Herve This - Molecular Gastronomy Ruhlmans - Ratio \\* This one focuses on the basics Modernist Cuisine at Home Salt Sugar Fat Alinea - Cookbook Nanny Ogg's Cookbook - More magic than science but a worthy addition. A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adria Oh yeah and Elbulli Cooking in Progress is a good DVD","human_ref_B":"A couple of things not yet mentioned: * CIA's The Professional Chef is a foundational technique driven textbook. Great for learning product identification, how to break down proteins, and for learning progressively. * Harvard's Food Science Lecture Series is free on YT and includes lectures by Harold McGee, the OG food science guy from whom all others steal. * Harvard also offers a food science course for free thru edX. Great take on modernist techniques. * Nik Sharma's The Flavour Equation is kind of like McGee but with recipes. * For a deep dive into fermentation with a side order of food history The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Katz.","labels":0,"seconds_difference":32079.0,"score_ratio":1.5} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"hekxumd","c_root_id_B":"hel7bjm","created_at_utc_A":1632827110,"created_at_utc_B":1632832994,"score_A":2,"score_B":3,"human_ref_A":"A couple more specific cookbooks that follow in the footsteps of Food Lab: * Bravetart (by Stella Parks) for classic American desserts (hell yeah homemade oatmeal creme pies) * Meathead (by... well, Meathead) for grilling and smoking","human_ref_B":"A couple of things not yet mentioned: * CIA's The Professional Chef is a foundational technique driven textbook. Great for learning product identification, how to break down proteins, and for learning progressively. * Harvard's Food Science Lecture Series is free on YT and includes lectures by Harold McGee, the OG food science guy from whom all others steal. * Harvard also offers a food science course for free thru edX. Great take on modernist techniques. * Nik Sharma's The Flavour Equation is kind of like McGee but with recipes. * For a deep dive into fermentation with a side order of food history The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Katz.","labels":0,"seconds_difference":5884.0,"score_ratio":1.5} +{"post_id":"pwr9fk","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Food science books I'm interested in experimenting more in the kitchen. I remember watching Alton Brown, he explained not only the recipe, but why food reacts the way it does. Are there any books or reading material that is recommended? Maybe a culinary school textbook?","c_root_id_A":"hel7bjm","c_root_id_B":"hel6ntk","created_at_utc_A":1632832994,"created_at_utc_B":1632832631,"score_A":3,"score_B":2,"human_ref_A":"A couple of things not yet mentioned: * CIA's The Professional Chef is a foundational technique driven textbook. Great for learning product identification, how to break down proteins, and for learning progressively. * Harvard's Food Science Lecture Series is free on YT and includes lectures by Harold McGee, the OG food science guy from whom all others steal. * Harvard also offers a food science course for free thru edX. Great take on modernist techniques. * Nik Sharma's The Flavour Equation is kind of like McGee but with recipes. * For a deep dive into fermentation with a side order of food history The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Katz.","human_ref_B":"The Food Lab by Kenji Lopez Alt","labels":1,"seconds_difference":363.0,"score_ratio":1.5} +{"post_id":"gcyihk","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Can you give me a book (or other medium) suggestion for learning about food science and recipe development? Hi - I've begun looking for sources of knowledge on how to develop my own recipes. I can google individual questions and find answers pretty successfully, but my curiosity and interest just keeps growing, and I'm looking for a book to read that really fleshes out the science\/chemistry\/ reactions of food - not so much a book of recipes, if that makes sense. Mainly I am interested in baking, but something that covers baking and cooking in general would also be welcomed. Thanks in advance! And if I should post this in a different sub, please let me know!","c_root_id_A":"fpe65lb","c_root_id_B":"fpe76vo","created_at_utc_A":1588541130,"created_at_utc_B":1588541721,"score_A":7,"score_B":13,"human_ref_A":"I\u2019m reading \u201cSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u201d by Samin Nosrat and I love it! It\u2019s covers the basic science of cooking and recipe development without being dry and hard to get through!","human_ref_B":"Food science? Like what is actually going on? Only one definitive book on the subject that I have found. McGee's \"On Food and Cooking.\"","labels":0,"seconds_difference":591.0,"score_ratio":1.8571428571} +{"post_id":"gcyihk","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Can you give me a book (or other medium) suggestion for learning about food science and recipe development? Hi - I've begun looking for sources of knowledge on how to develop my own recipes. I can google individual questions and find answers pretty successfully, but my curiosity and interest just keeps growing, and I'm looking for a book to read that really fleshes out the science\/chemistry\/ reactions of food - not so much a book of recipes, if that makes sense. Mainly I am interested in baking, but something that covers baking and cooking in general would also be welcomed. Thanks in advance! And if I should post this in a different sub, please let me know!","c_root_id_A":"fpe65lb","c_root_id_B":"fpeseuh","created_at_utc_A":1588541130,"created_at_utc_B":1588553940,"score_A":7,"score_B":11,"human_ref_A":"I\u2019m reading \u201cSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u201d by Samin Nosrat and I love it! It\u2019s covers the basic science of cooking and recipe development without being dry and hard to get through!","human_ref_B":"The Food Lab by Kenji Lopez Alt","labels":0,"seconds_difference":12810.0,"score_ratio":1.5714285714} +{"post_id":"gcyihk","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Can you give me a book (or other medium) suggestion for learning about food science and recipe development? Hi - I've begun looking for sources of knowledge on how to develop my own recipes. I can google individual questions and find answers pretty successfully, but my curiosity and interest just keeps growing, and I'm looking for a book to read that really fleshes out the science\/chemistry\/ reactions of food - not so much a book of recipes, if that makes sense. Mainly I am interested in baking, but something that covers baking and cooking in general would also be welcomed. Thanks in advance! And if I should post this in a different sub, please let me know!","c_root_id_A":"fpeseuh","c_root_id_B":"fpej1zs","created_at_utc_A":1588553940,"created_at_utc_B":1588548509,"score_A":11,"score_B":6,"human_ref_A":"The Food Lab by Kenji Lopez Alt","human_ref_B":"Not at all as definitive as Harold McGee's *On Food and Cooking*, but I learned a lot from ***Total Perfection*** **by Heston Blumenthal**. He uses a narrative format to tell the story of his recipe development, which helped me understand more of the thought process of a world-class chef.","labels":1,"seconds_difference":5431.0,"score_ratio":1.8333333333} +{"post_id":"gcyihk","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Can you give me a book (or other medium) suggestion for learning about food science and recipe development? Hi - I've begun looking for sources of knowledge on how to develop my own recipes. I can google individual questions and find answers pretty successfully, but my curiosity and interest just keeps growing, and I'm looking for a book to read that really fleshes out the science\/chemistry\/ reactions of food - not so much a book of recipes, if that makes sense. Mainly I am interested in baking, but something that covers baking and cooking in general would also be welcomed. Thanks in advance! And if I should post this in a different sub, please let me know!","c_root_id_A":"fpe7hl9","c_root_id_B":"fpeseuh","created_at_utc_A":1588541891,"created_at_utc_B":1588553940,"score_A":5,"score_B":11,"human_ref_A":"Right now there's a free online class through Harvard that talks about Science & Cooking. Here, if you're interested. I'm currently taking it myself.","human_ref_B":"The Food Lab by Kenji Lopez Alt","labels":0,"seconds_difference":12049.0,"score_ratio":2.2} +{"post_id":"gcyihk","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Can you give me a book (or other medium) suggestion for learning about food science and recipe development? Hi - I've begun looking for sources of knowledge on how to develop my own recipes. I can google individual questions and find answers pretty successfully, but my curiosity and interest just keeps growing, and I'm looking for a book to read that really fleshes out the science\/chemistry\/ reactions of food - not so much a book of recipes, if that makes sense. Mainly I am interested in baking, but something that covers baking and cooking in general would also be welcomed. Thanks in advance! And if I should post this in a different sub, please let me know!","c_root_id_A":"fpej1zs","c_root_id_B":"fpe7hl9","created_at_utc_A":1588548509,"created_at_utc_B":1588541891,"score_A":6,"score_B":5,"human_ref_A":"Not at all as definitive as Harold McGee's *On Food and Cooking*, but I learned a lot from ***Total Perfection*** **by Heston Blumenthal**. He uses a narrative format to tell the story of his recipe development, which helped me understand more of the thought process of a world-class chef.","human_ref_B":"Right now there's a free online class through Harvard that talks about Science & Cooking. Here, if you're interested. I'm currently taking it myself.","labels":1,"seconds_difference":6618.0,"score_ratio":1.2} +{"post_id":"ugccyj","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Treating spinach with \u201crespect?\u201d I was just watching a video in another sub where Anthony Bourdain described spinach as having been treated \u201cwith respect.\u201d Conceptually, what is he referring to? Would it be whole-leaf, gently cooked and allowed to be itself? Not used thoughtlessly to add color? Not beaten down by aromatics? I just, ya know, want to respect my spinach.","c_root_id_A":"i6zf0o4","c_root_id_B":"i6z09gw","created_at_utc_A":1651459902,"created_at_utc_B":1651452315,"score_A":16,"score_B":15,"human_ref_A":"You should read Alice Waters and chez panisse. It means cooking in a way that allows the natural flavors to come out, not trying to make them something else.","human_ref_B":"I'm a picky eater and when I add spinach to something I basically hide it. I don't want to know it's there. I'm only adding it for some extra nutrition. To me, this is basically disrespecting spinach so I guess the opposite of that? Embracing and enjoying it?","labels":1,"seconds_difference":7587.0,"score_ratio":1.0666666667} +{"post_id":"ugccyj","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Treating spinach with \u201crespect?\u201d I was just watching a video in another sub where Anthony Bourdain described spinach as having been treated \u201cwith respect.\u201d Conceptually, what is he referring to? Would it be whole-leaf, gently cooked and allowed to be itself? Not used thoughtlessly to add color? Not beaten down by aromatics? I just, ya know, want to respect my spinach.","c_root_id_A":"i6zf0o4","c_root_id_B":"i6z8koc","created_at_utc_A":1651459902,"created_at_utc_B":1651456529,"score_A":16,"score_B":3,"human_ref_A":"You should read Alice Waters and chez panisse. It means cooking in a way that allows the natural flavors to come out, not trying to make them something else.","human_ref_B":"Fanciest method I know would be a super delicate wilt. Like one leaf at a time delicate.","labels":1,"seconds_difference":3373.0,"score_ratio":5.3333333333} +{"post_id":"ugccyj","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Treating spinach with \u201crespect?\u201d I was just watching a video in another sub where Anthony Bourdain described spinach as having been treated \u201cwith respect.\u201d Conceptually, what is he referring to? Would it be whole-leaf, gently cooked and allowed to be itself? Not used thoughtlessly to add color? Not beaten down by aromatics? I just, ya know, want to respect my spinach.","c_root_id_A":"i712vnw","c_root_id_B":"i6z8koc","created_at_utc_A":1651500671,"created_at_utc_B":1651456529,"score_A":8,"score_B":3,"human_ref_A":"I come from the specialty coffee world, but I think this is still relevant. I often tell newer people in the industry, \"It's not your job to 'make the coffee good'. As long as you sourced quality product, all of the components are there, the coffee is already good. The farmer and mother nature already took care of that part. Your job as a roaster\/barista is to not fuck it up. You use heat, water, and pressure to translate the bean's potential into something people can experience and appreciate.\" Spinach is delicious, and it will contribute the most to your dish if you \"respect\" it's significant potential as an ingredient.","human_ref_B":"Fanciest method I know would be a super delicate wilt. Like one leaf at a time delicate.","labels":1,"seconds_difference":44142.0,"score_ratio":2.6666666667} +{"post_id":"ugccyj","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Treating spinach with \u201crespect?\u201d I was just watching a video in another sub where Anthony Bourdain described spinach as having been treated \u201cwith respect.\u201d Conceptually, what is he referring to? Would it be whole-leaf, gently cooked and allowed to be itself? Not used thoughtlessly to add color? Not beaten down by aromatics? I just, ya know, want to respect my spinach.","c_root_id_A":"i71dul4","c_root_id_B":"i71cwuo","created_at_utc_A":1651505374,"created_at_utc_B":1651504987,"score_A":3,"score_B":2,"human_ref_A":"Respect means just that\u2014respect. It meant that you\u2019re consciously cooking it in a way that will end up with a delicious result. It doesn\u2019t mean a certain amount of cooking time or a specific cooking method or a limited number of spices\/aromatics. It mean that within the context of the dish you\u2019re making, you try to make the respected ingredient taste the best it can. With spinach, that can take many forms\u2014 If you\u2019re using raw spinach, like in a salad, don\u2019t bruise the spinach when you\u2019re washing it\/cutting it If you\u2019re making a saut\u00e9, don\u2019t overcook it, and don\u2019t drown it out with other flavors (with respect to the cuisine you\u2019re making of course\u2014like a simple Italian\/French style would mean don\u2019t overdo it on the aromatics Of course, other cuisines do add a stronger flavor profile to veggie dishes, so take respect to that\u2014if you\u2019re making Indian saag, you will add a lot of spice and aromatics, but in this case, you\u2019d want to make sure you\u2019re not overcooking the spinach like crazy. And for this dish, you can also give respect to frozen spinach, which is picked at peak ripeness and does have value in this case, because you\u2019re going to cook the spinach for some time anyway and then blend it. Of course fresh spinach is great in this case too, but what I mean is that frozen isn\u2019t always bad, you just have to know and respect where it can have value. Another example of frozen being ok is in the case of frozen peas\u2014they\u2019re great in stews where the peak freshness will usually shine over supermarket fresh\/out of season peas, but if you\u2019re just lightly sauteeing them, fresh is definitely better. Again, respect is just about recognizing the value in the ingredient you have and using it in a way that will let it shine, or by being conscious about how the ingredients you choose will have an effect on the final flavor of the dish you\u2019re making. Like one more example: I don\u2019t always use fresh garlic\u2014I have a tube of garlic paste (not the jarred crap, that stuff has way too much citric acid to preserve it) that I think is perfectly fine in something like a stew that only has garlic as a subtle flavor builder. But if I\u2019m making something where the garlic flavor shines, I\u2019ll always use fresh","human_ref_B":"I blanch or lightly wilt baby spinach, if I must, other than that, it gets added last, raw. Mature spinach is the main reason everyone hated it, boiling it made it anathema to nutrition.","labels":1,"seconds_difference":387.0,"score_ratio":1.5} +{"post_id":"ugccyj","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Treating spinach with \u201crespect?\u201d I was just watching a video in another sub where Anthony Bourdain described spinach as having been treated \u201cwith respect.\u201d Conceptually, what is he referring to? Would it be whole-leaf, gently cooked and allowed to be itself? Not used thoughtlessly to add color? Not beaten down by aromatics? I just, ya know, want to respect my spinach.","c_root_id_A":"i71nnql","c_root_id_B":"i71cwuo","created_at_utc_A":1651509373,"created_at_utc_B":1651504987,"score_A":3,"score_B":2,"human_ref_A":"This is an especially funny Bourdain quote when you contrast it with him talking about what makes a good steak house, and how one of the absolute must-haves for a steak house menu is a side dish of creamed spinach so indifferently prepared as to serve no function other than as an expression of contempt for the very notion of vegetables. I feel like, treating it with respect would be the opposite of that. Make spinach taste like spinach. Don't cook it to mush and douse it in dairy.","human_ref_B":"I blanch or lightly wilt baby spinach, if I must, other than that, it gets added last, raw. Mature spinach is the main reason everyone hated it, boiling it made it anathema to nutrition.","labels":1,"seconds_difference":4386.0,"score_ratio":1.5} +{"post_id":"ugccyj","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Treating spinach with \u201crespect?\u201d I was just watching a video in another sub where Anthony Bourdain described spinach as having been treated \u201cwith respect.\u201d Conceptually, what is he referring to? Would it be whole-leaf, gently cooked and allowed to be itself? Not used thoughtlessly to add color? Not beaten down by aromatics? I just, ya know, want to respect my spinach.","c_root_id_A":"i71cwuo","c_root_id_B":"i73n30k","created_at_utc_A":1651504987,"created_at_utc_B":1651539421,"score_A":2,"score_B":3,"human_ref_A":"I blanch or lightly wilt baby spinach, if I must, other than that, it gets added last, raw. Mature spinach is the main reason everyone hated it, boiling it made it anathema to nutrition.","human_ref_B":"Treating an ingredient with respect to me means appreciating an ingredient for it's characteristic qualities. What makes a thing that thing? I first try to identify the characteristic qualities of a thing that epitomize the thing and somehow try to help those characteristics be recognized in a preparation. If the spinach leaves I've got have a really nice raw texture and an aromatic kind of nuttiness that I sometimes notice in spinach, I'll try to not wilt the crap out of it and oversalt it. I might serve it as a fresh salad with a mild dressing because I don't want to stomp over the aroma. The stems might be unhappily chewy so I'm might trim them off. If the spinach has an annoying chalkiness I might try to cover that up with a splash of cream. Calcium appears to bind with the compound in spinach that sticks to our teeth so a bit of cream can mitigate that annoying character that spinach can sometimes have. Maybe I'm not respecting that piece of spinach's character, but I'm at least paying attention to the stuff and seeing how I wish to reward the person eating my food for paying attention.","labels":0,"seconds_difference":34434.0,"score_ratio":1.5} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna3pd2","c_root_id_B":"cna2wel","created_at_utc_A":1420005091,"created_at_utc_B":1420003156,"score_A":60,"score_B":23,"human_ref_A":"He probably wasn't joking. An omelet is sometimes used as a litmus test of someone's kitchen prowess. Simple things like omelets can show someone's attention to detail and ability to reproduce good results on demand, there's nowhere for mistakes to hide. And egg dishes are easy to make, but incredibly hard to make exactly right every time.","human_ref_B":"Not a professional chef myself, but I don't think he's joking. Study up on the specific cuisine of the restaurant and all manner of omelettes between now and then, let that be your inspiration, and make a bunch of practice\/experimental omelettes. You shouldn't be looking for a specific recipe from someone else. You should be able to wing it and look like you've done it before.","labels":1,"seconds_difference":1935.0,"score_ratio":2.6086956522} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna2vz7","c_root_id_B":"cna3pd2","created_at_utc_A":1420003129,"created_at_utc_B":1420005091,"score_A":10,"score_B":60,"human_ref_A":"Read anything you can get your hands on involving Julia Child and French omelettes. Then buy a crate of eggs and a block of butter and make as many omelettes as you can between now and the test. Hint: real and good omelettes have far fewer ingredients in them than most people would expect","human_ref_B":"He probably wasn't joking. An omelet is sometimes used as a litmus test of someone's kitchen prowess. Simple things like omelets can show someone's attention to detail and ability to reproduce good results on demand, there's nowhere for mistakes to hide. And egg dishes are easy to make, but incredibly hard to make exactly right every time.","labels":0,"seconds_difference":1962.0,"score_ratio":6.0} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna3pd2","c_root_id_B":"cna3j5o","created_at_utc_A":1420005091,"created_at_utc_B":1420004663,"score_A":60,"score_B":4,"human_ref_A":"He probably wasn't joking. An omelet is sometimes used as a litmus test of someone's kitchen prowess. Simple things like omelets can show someone's attention to detail and ability to reproduce good results on demand, there's nowhere for mistakes to hide. And egg dishes are easy to make, but incredibly hard to make exactly right every time.","human_ref_B":"I work at a \"fancy\" French restaurant. I am not the cook, but a server. I also love cooking. The way we make our omelette isn't the way I grew up with, folding one side over to cover the ingredients. Instead we bake it. Instead of using straight egg we use a quiche royale (minus the nutmeg). This gets poured over and mixed in with sauteed vegetables or whatever gets put into the omelette (all this in the same 6-8\" saute pan.) Top with cheese if desired then baked for 5 min or so at 400 degrees in the oven, in the saute pan. Fluffy and delicious (cream!) hardly any work involved, little room for error\/breakage and quick. The nice thing about this is that the royale also gets used in our quiche so we're using the same ingredients for multiple items and the royale can be prepared ahead of time.","labels":1,"seconds_difference":428.0,"score_ratio":15.0} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna5cgi","c_root_id_B":"cna2wel","created_at_utc_A":1420009832,"created_at_utc_B":1420003156,"score_A":45,"score_B":23,"human_ref_A":"He isn't joking. It's a simple, quick and inexpensive test of your skill and your knowledge. Can you explain the differences between an American and a French omelette and *why* one might choose one over another? Can you make both - perfectly, time after time? What effect do various additions\/subtractions to the omelette make, starting with butter, salt and pepper? He has identified something you say you're good at and now he's going to find out if you're prepared to walk the walk. You might also be prepared to demonstrate how to julienne (and\/or batonnet) a carrot. Or turn a potato. Or break down a chicken.","human_ref_B":"Not a professional chef myself, but I don't think he's joking. Study up on the specific cuisine of the restaurant and all manner of omelettes between now and then, let that be your inspiration, and make a bunch of practice\/experimental omelettes. You shouldn't be looking for a specific recipe from someone else. You should be able to wing it and look like you've done it before.","labels":1,"seconds_difference":6676.0,"score_ratio":1.9565217391} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna2vz7","c_root_id_B":"cna5cgi","created_at_utc_A":1420003129,"created_at_utc_B":1420009832,"score_A":10,"score_B":45,"human_ref_A":"Read anything you can get your hands on involving Julia Child and French omelettes. Then buy a crate of eggs and a block of butter and make as many omelettes as you can between now and the test. Hint: real and good omelettes have far fewer ingredients in them than most people would expect","human_ref_B":"He isn't joking. It's a simple, quick and inexpensive test of your skill and your knowledge. Can you explain the differences between an American and a French omelette and *why* one might choose one over another? Can you make both - perfectly, time after time? What effect do various additions\/subtractions to the omelette make, starting with butter, salt and pepper? He has identified something you say you're good at and now he's going to find out if you're prepared to walk the walk. You might also be prepared to demonstrate how to julienne (and\/or batonnet) a carrot. Or turn a potato. Or break down a chicken.","labels":0,"seconds_difference":6703.0,"score_ratio":4.5} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna48hx","c_root_id_B":"cna5cgi","created_at_utc_A":1420006502,"created_at_utc_B":1420009832,"score_A":4,"score_B":45,"human_ref_A":"I'd go for quality rather than something fancy. Just make a french omelette with butter only and do it perfectly.","human_ref_B":"He isn't joking. It's a simple, quick and inexpensive test of your skill and your knowledge. Can you explain the differences between an American and a French omelette and *why* one might choose one over another? Can you make both - perfectly, time after time? What effect do various additions\/subtractions to the omelette make, starting with butter, salt and pepper? He has identified something you say you're good at and now he's going to find out if you're prepared to walk the walk. You might also be prepared to demonstrate how to julienne (and\/or batonnet) a carrot. Or turn a potato. Or break down a chicken.","labels":0,"seconds_difference":3330.0,"score_ratio":11.25} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna5cgi","c_root_id_B":"cna3j5o","created_at_utc_A":1420009832,"created_at_utc_B":1420004663,"score_A":45,"score_B":4,"human_ref_A":"He isn't joking. It's a simple, quick and inexpensive test of your skill and your knowledge. Can you explain the differences between an American and a French omelette and *why* one might choose one over another? Can you make both - perfectly, time after time? What effect do various additions\/subtractions to the omelette make, starting with butter, salt and pepper? He has identified something you say you're good at and now he's going to find out if you're prepared to walk the walk. You might also be prepared to demonstrate how to julienne (and\/or batonnet) a carrot. Or turn a potato. Or break down a chicken.","human_ref_B":"I work at a \"fancy\" French restaurant. I am not the cook, but a server. I also love cooking. The way we make our omelette isn't the way I grew up with, folding one side over to cover the ingredients. Instead we bake it. Instead of using straight egg we use a quiche royale (minus the nutmeg). This gets poured over and mixed in with sauteed vegetables or whatever gets put into the omelette (all this in the same 6-8\" saute pan.) Top with cheese if desired then baked for 5 min or so at 400 degrees in the oven, in the saute pan. Fluffy and delicious (cream!) hardly any work involved, little room for error\/breakage and quick. The nice thing about this is that the royale also gets used in our quiche so we're using the same ingredients for multiple items and the royale can be prepared ahead of time.","labels":1,"seconds_difference":5169.0,"score_ratio":11.25} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna2wel","c_root_id_B":"cna2vz7","created_at_utc_A":1420003156,"created_at_utc_B":1420003129,"score_A":23,"score_B":10,"human_ref_A":"Not a professional chef myself, but I don't think he's joking. Study up on the specific cuisine of the restaurant and all manner of omelettes between now and then, let that be your inspiration, and make a bunch of practice\/experimental omelettes. You shouldn't be looking for a specific recipe from someone else. You should be able to wing it and look like you've done it before.","human_ref_B":"Read anything you can get your hands on involving Julia Child and French omelettes. Then buy a crate of eggs and a block of butter and make as many omelettes as you can between now and the test. Hint: real and good omelettes have far fewer ingredients in them than most people would expect","labels":1,"seconds_difference":27.0,"score_ratio":2.3} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna2vz7","c_root_id_B":"cna5omw","created_at_utc_A":1420003129,"created_at_utc_B":1420010909,"score_A":10,"score_B":19,"human_ref_A":"Read anything you can get your hands on involving Julia Child and French omelettes. Then buy a crate of eggs and a block of butter and make as many omelettes as you can between now and the test. Hint: real and good omelettes have far fewer ingredients in them than most people would expect","human_ref_B":"If you're serious about cooking as a career you should have been messing about with eggs from day one (I don't mean for that to come off jerky; if the chef handed me this challenge I would have already made the damn eggs). They take a few minutes but I still make over-easy egg or French omelet every morning for me and my girlfriend to keep in practice. To change it up I make the occasional country\/American omelet or frittata complete with brown bits and delicate egg center. The omelet test (or usually an egg test of some sort) is a common one with a lot of chefs and you damn well be good at all styles. Edit: just thought of the 100 pleats on the chefs toque and what they represent. ;) You wanna be master? Learn the French and American style omelets, then learn the Japanese Omurice style omelet like this. Mas o menos, I would do something like this for the chef just to give him the big \"hell yeah, gimme anything you can throw at me!\" all the while being able to hold it down on a normal omelet station on a mothers day buffet with the crap bags of pre-shredded cheese and day old mise from the cold pantry.","labels":0,"seconds_difference":7780.0,"score_ratio":1.9} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna5omw","c_root_id_B":"cna48hx","created_at_utc_A":1420010909,"created_at_utc_B":1420006502,"score_A":19,"score_B":4,"human_ref_A":"If you're serious about cooking as a career you should have been messing about with eggs from day one (I don't mean for that to come off jerky; if the chef handed me this challenge I would have already made the damn eggs). They take a few minutes but I still make over-easy egg or French omelet every morning for me and my girlfriend to keep in practice. To change it up I make the occasional country\/American omelet or frittata complete with brown bits and delicate egg center. The omelet test (or usually an egg test of some sort) is a common one with a lot of chefs and you damn well be good at all styles. Edit: just thought of the 100 pleats on the chefs toque and what they represent. ;) You wanna be master? Learn the French and American style omelets, then learn the Japanese Omurice style omelet like this. Mas o menos, I would do something like this for the chef just to give him the big \"hell yeah, gimme anything you can throw at me!\" all the while being able to hold it down on a normal omelet station on a mothers day buffet with the crap bags of pre-shredded cheese and day old mise from the cold pantry.","human_ref_B":"I'd go for quality rather than something fancy. Just make a french omelette with butter only and do it perfectly.","labels":1,"seconds_difference":4407.0,"score_ratio":4.75} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna3j5o","c_root_id_B":"cna5omw","created_at_utc_A":1420004663,"created_at_utc_B":1420010909,"score_A":4,"score_B":19,"human_ref_A":"I work at a \"fancy\" French restaurant. I am not the cook, but a server. I also love cooking. The way we make our omelette isn't the way I grew up with, folding one side over to cover the ingredients. Instead we bake it. Instead of using straight egg we use a quiche royale (minus the nutmeg). This gets poured over and mixed in with sauteed vegetables or whatever gets put into the omelette (all this in the same 6-8\" saute pan.) Top with cheese if desired then baked for 5 min or so at 400 degrees in the oven, in the saute pan. Fluffy and delicious (cream!) hardly any work involved, little room for error\/breakage and quick. The nice thing about this is that the royale also gets used in our quiche so we're using the same ingredients for multiple items and the royale can be prepared ahead of time.","human_ref_B":"If you're serious about cooking as a career you should have been messing about with eggs from day one (I don't mean for that to come off jerky; if the chef handed me this challenge I would have already made the damn eggs). They take a few minutes but I still make over-easy egg or French omelet every morning for me and my girlfriend to keep in practice. To change it up I make the occasional country\/American omelet or frittata complete with brown bits and delicate egg center. The omelet test (or usually an egg test of some sort) is a common one with a lot of chefs and you damn well be good at all styles. Edit: just thought of the 100 pleats on the chefs toque and what they represent. ;) You wanna be master? Learn the French and American style omelets, then learn the Japanese Omurice style omelet like this. Mas o menos, I would do something like this for the chef just to give him the big \"hell yeah, gimme anything you can throw at me!\" all the while being able to hold it down on a normal omelet station on a mothers day buffet with the crap bags of pre-shredded cheese and day old mise from the cold pantry.","labels":0,"seconds_difference":6246.0,"score_ratio":4.75} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cna48hx","c_root_id_B":"cnaaufn","created_at_utc_A":1420006502,"created_at_utc_B":1420034255,"score_A":4,"score_B":8,"human_ref_A":"I'd go for quality rather than something fancy. Just make a french omelette with butter only and do it perfectly.","human_ref_B":"> He even mentioned he'd have me cook him an omelette during my second interview this Friday. If I were hiring people to cook, I'd want to watch them cook.","labels":0,"seconds_difference":27753.0,"score_ratio":2.0} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cnaaufn","c_root_id_B":"cna3j5o","created_at_utc_A":1420034255,"created_at_utc_B":1420004663,"score_A":8,"score_B":4,"human_ref_A":"> He even mentioned he'd have me cook him an omelette during my second interview this Friday. If I were hiring people to cook, I'd want to watch them cook.","human_ref_B":"I work at a \"fancy\" French restaurant. I am not the cook, but a server. I also love cooking. The way we make our omelette isn't the way I grew up with, folding one side over to cover the ingredients. Instead we bake it. Instead of using straight egg we use a quiche royale (minus the nutmeg). This gets poured over and mixed in with sauteed vegetables or whatever gets put into the omelette (all this in the same 6-8\" saute pan.) Top with cheese if desired then baked for 5 min or so at 400 degrees in the oven, in the saute pan. Fluffy and delicious (cream!) hardly any work involved, little room for error\/breakage and quick. The nice thing about this is that the royale also gets used in our quiche so we're using the same ingredients for multiple items and the royale can be prepared ahead of time.","labels":1,"seconds_difference":29592.0,"score_ratio":2.0} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cnahn3b","c_root_id_B":"cnabwm3","created_at_utc_A":1420049342,"created_at_utc_B":1420037421,"score_A":3,"score_B":2,"human_ref_A":"The best tip we can give you is to tell you to go practice. Make omelettes for everyone you know between now and then. Have an omelette party. Make them on teflon, stainless steel, cast iron, copper, aluminum and the microwave. Learn how each pan needs to be preheated, and when to do the first jiggle.","human_ref_B":"I became friendly with some of my instructor Chefs at my culinary school, especially after they learned I worked nights at an artisan Bakery so I could bring in fresh bread. We met early before class and ate the different things they would cook and I would stand there around the metal table and listen to their stories. I learned that each Chef had to do an egg omelet before they were hired. The reasoning is if you can't do an omelet then how can you be expected to teach students? The tall paper hats worn by executive Chefs have 107 folds in them signifying the ways a French Chef is supposed to know how to prepare eggs so yes, it is very important! Practice, practice and practice!!!!!","labels":1,"seconds_difference":11921.0,"score_ratio":1.5} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cnah7si","c_root_id_B":"cnahn3b","created_at_utc_A":1420048565,"created_at_utc_B":1420049342,"score_A":2,"score_B":3,"human_ref_A":"Ok, first, no, he was not joking. Do not brown the eggs. An omelette should be light fluffy and yellow. Use cream, not water. And since he is a Creole inspired chef, I'd make it a shrimp omelette. Now, go buy yourself a few dozen eggs and start practicing.","human_ref_B":"The best tip we can give you is to tell you to go practice. Make omelettes for everyone you know between now and then. Have an omelette party. Make them on teflon, stainless steel, cast iron, copper, aluminum and the microwave. Learn how each pan needs to be preheated, and when to do the first jiggle.","labels":0,"seconds_difference":777.0,"score_ratio":1.5} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cnabwm3","c_root_id_B":"cnaianp","created_at_utc_A":1420037421,"created_at_utc_B":1420050526,"score_A":2,"score_B":3,"human_ref_A":"I became friendly with some of my instructor Chefs at my culinary school, especially after they learned I worked nights at an artisan Bakery so I could bring in fresh bread. We met early before class and ate the different things they would cook and I would stand there around the metal table and listen to their stories. I learned that each Chef had to do an egg omelet before they were hired. The reasoning is if you can't do an omelet then how can you be expected to teach students? The tall paper hats worn by executive Chefs have 107 folds in them signifying the ways a French Chef is supposed to know how to prepare eggs so yes, it is very important! Practice, practice and practice!!!!!","human_ref_B":"classic 3-herb french omelette. it shows simplicity and technique. goodluck!","labels":0,"seconds_difference":13105.0,"score_ratio":1.5} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cnah7si","c_root_id_B":"cnaianp","created_at_utc_A":1420048565,"created_at_utc_B":1420050526,"score_A":2,"score_B":3,"human_ref_A":"Ok, first, no, he was not joking. Do not brown the eggs. An omelette should be light fluffy and yellow. Use cream, not water. And since he is a Creole inspired chef, I'd make it a shrimp omelette. Now, go buy yourself a few dozen eggs and start practicing.","human_ref_B":"classic 3-herb french omelette. it shows simplicity and technique. goodluck!","labels":0,"seconds_difference":1961.0,"score_ratio":1.5} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cnabwm3","c_root_id_B":"cnaoejb","created_at_utc_A":1420037421,"created_at_utc_B":1420062173,"score_A":2,"score_B":3,"human_ref_A":"I became friendly with some of my instructor Chefs at my culinary school, especially after they learned I worked nights at an artisan Bakery so I could bring in fresh bread. We met early before class and ate the different things they would cook and I would stand there around the metal table and listen to their stories. I learned that each Chef had to do an egg omelet before they were hired. The reasoning is if you can't do an omelet then how can you be expected to teach students? The tall paper hats worn by executive Chefs have 107 folds in them signifying the ways a French Chef is supposed to know how to prepare eggs so yes, it is very important! Practice, practice and practice!!!!!","human_ref_B":"Well as a prep cook you definitely won't be cooking any omelets but this probably is just a way for the chef to asses your skill and confidence in the kitchen. Here is the best advise I can offer you as someone who cooked breakfast one summer for tourists in Yellowstone. Here's what I would suggest. Saute the meats first or skip straight to the veggies, I like oil over butter with omelets. Your gonna want to be sure you sweat your veggies like onions or bell pepper so that they loose their crunch, not what you want in an omelet. Probably gonna want to add a bit more oil right before you add the eggs unless you have more visible in the pan. Add egg, I have seen people stir at this point, but that is noob status, don't do that tilt just tilt the pan around as needed. Simply wait until the rim begins to solidify then tilt the pan towards one side and with the spatula pickup from the bottom of the rim and allow the liquid to flow under. Repeat this step from the other sides until you loose the flow, it will still be uncooked and wet at this point on top but you don't want to flip if the top still has a lot of pooled runny egg. I don't like any to see brown at all on my eggs, golden is acceptable, but then again so is brown to some people. I guess you should really have nothing to worry about unless you lied about liking to cook omelets. Just make sure you have all the ingredients and tools you are going to need before you fire anything so you're not running around looking incompetent. Hope this helps, good luck to ya OP","labels":0,"seconds_difference":24752.0,"score_ratio":1.5} +{"post_id":"2qw1rp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Executive chef threatened to have me make him an omelette on my trial run this Friday. Not sure if he's joking, but I want to knock his socks off in case he isn't. Any tips\/advice\/info on cooking the perfect omelette would be greatly appreciated! I recently attended an interview for a prep cook position at a very fancy restaurant in Marin County, CA. I've worked as a prep cook for several low key catering companies, but this is my first potential restaurant position and I want to make a good impression. I told the executive chef I love cooking omelettes and he perked up and asked me a zillion questions. What color are they? Yellow? A little brown? He even mentioned he'd have me cook him an omelette during my second interview this Friday. I have no idea whether he was joking or not, but I'm not taking any chances. I want this job! Any chefs out there have a go-to crowd pleasing omelette recipe they'd like to share? Or omelette cooking tips in general? It's a creole-inspired restaurant if that helps. Thanks!","c_root_id_A":"cnah7si","c_root_id_B":"cnaoejb","created_at_utc_A":1420048565,"created_at_utc_B":1420062173,"score_A":2,"score_B":3,"human_ref_A":"Ok, first, no, he was not joking. Do not brown the eggs. An omelette should be light fluffy and yellow. Use cream, not water. And since he is a Creole inspired chef, I'd make it a shrimp omelette. Now, go buy yourself a few dozen eggs and start practicing.","human_ref_B":"Well as a prep cook you definitely won't be cooking any omelets but this probably is just a way for the chef to asses your skill and confidence in the kitchen. Here is the best advise I can offer you as someone who cooked breakfast one summer for tourists in Yellowstone. Here's what I would suggest. Saute the meats first or skip straight to the veggies, I like oil over butter with omelets. Your gonna want to be sure you sweat your veggies like onions or bell pepper so that they loose their crunch, not what you want in an omelet. Probably gonna want to add a bit more oil right before you add the eggs unless you have more visible in the pan. Add egg, I have seen people stir at this point, but that is noob status, don't do that tilt just tilt the pan around as needed. Simply wait until the rim begins to solidify then tilt the pan towards one side and with the spatula pickup from the bottom of the rim and allow the liquid to flow under. Repeat this step from the other sides until you loose the flow, it will still be uncooked and wet at this point on top but you don't want to flip if the top still has a lot of pooled runny egg. I don't like any to see brown at all on my eggs, golden is acceptable, but then again so is brown to some people. I guess you should really have nothing to worry about unless you lied about liking to cook omelets. Just make sure you have all the ingredients and tools you are going to need before you fire anything so you're not running around looking incompetent. Hope this helps, good luck to ya OP","labels":0,"seconds_difference":13608.0,"score_ratio":1.5} +{"post_id":"y2bzyh","domain":"askculinary_validation","upvote_ratio":0.86,"history":"What in the world happened to my jello cake? I have been making jello cake the same way for years. Tear up angel food cake into bite-size pieces, throw it into Pyrex. Make one large box of strawberry Jell-O on the stove top and pour it over the cake. Cut up strawberries and put it in as well. Put it in fridge. Let it sit 12 to 18 hours. Top with Cool whip. Done. I usually use pre-made angel food cake because it only costs a couple dollars more and it's way faster. We ate it and it was incredibly salty. I'm talking ungodly, unbearably salty. I did not add anything. I even reviewed the jello box to make sure I didn't get something weird. What could have happened? Is there some weird reaction if I over boil the jello? Was I sabotaged? Do Cool whip or strawberries turn into a salty taste if they are bad? I made this at my firehouse so I'm leaning towards it being sabotage.","c_root_id_A":"is47505","c_root_id_B":"is3wrl6","created_at_utc_A":1665634882,"created_at_utc_B":1665629318,"score_A":14,"score_B":10,"human_ref_A":"Sorry for your trouble but thanks for the recipe!","human_ref_B":"You've got COVID","labels":1,"seconds_difference":5564.0,"score_ratio":1.4} +{"post_id":"y2bzyh","domain":"askculinary_validation","upvote_ratio":0.86,"history":"What in the world happened to my jello cake? I have been making jello cake the same way for years. Tear up angel food cake into bite-size pieces, throw it into Pyrex. Make one large box of strawberry Jell-O on the stove top and pour it over the cake. Cut up strawberries and put it in as well. Put it in fridge. Let it sit 12 to 18 hours. Top with Cool whip. Done. I usually use pre-made angel food cake because it only costs a couple dollars more and it's way faster. We ate it and it was incredibly salty. I'm talking ungodly, unbearably salty. I did not add anything. I even reviewed the jello box to make sure I didn't get something weird. What could have happened? Is there some weird reaction if I over boil the jello? Was I sabotaged? Do Cool whip or strawberries turn into a salty taste if they are bad? I made this at my firehouse so I'm leaning towards it being sabotage.","c_root_id_A":"is3wrl6","c_root_id_B":"is4qt5p","created_at_utc_A":1665629318,"created_at_utc_B":1665649817,"score_A":10,"score_B":11,"human_ref_A":"You've got COVID","human_ref_B":"I make Jello cake differently. It's a type of poke cake. I make a cake mix per box directions. Just before it comes out, I take a 4 serving box of Jello add 1 cup of boiling water. Stir until dissolved, then add the entire contents of a 1lb box of powdered (confectioners) sugar. Stir until dissolved. When cake is finished, take out of oven. Poke holes all over with a large fork. Then pour Jello over cake. Place in fridge. When cool, spread thawed cool whip. You can mix and match flavors, like devil's food cake with raspberry Jello.","labels":0,"seconds_difference":20499.0,"score_ratio":1.1} +{"post_id":"y2bzyh","domain":"askculinary_validation","upvote_ratio":0.86,"history":"What in the world happened to my jello cake? I have been making jello cake the same way for years. Tear up angel food cake into bite-size pieces, throw it into Pyrex. Make one large box of strawberry Jell-O on the stove top and pour it over the cake. Cut up strawberries and put it in as well. Put it in fridge. Let it sit 12 to 18 hours. Top with Cool whip. Done. I usually use pre-made angel food cake because it only costs a couple dollars more and it's way faster. We ate it and it was incredibly salty. I'm talking ungodly, unbearably salty. I did not add anything. I even reviewed the jello box to make sure I didn't get something weird. What could have happened? Is there some weird reaction if I over boil the jello? Was I sabotaged? Do Cool whip or strawberries turn into a salty taste if they are bad? I made this at my firehouse so I'm leaning towards it being sabotage.","c_root_id_A":"is5qm00","c_root_id_B":"is5a33k","created_at_utc_A":1665671440,"created_at_utc_B":1665663911,"score_A":5,"score_B":3,"human_ref_A":"Just saw the firehouse portion of your post. Sabotage for sure!","human_ref_B":"Sabotage.","labels":1,"seconds_difference":7529.0,"score_ratio":1.6666666667} +{"post_id":"206u7j","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Why cheese tastes better (for me) in thinner slices? I just realised that if I eat cheese, it tasted significantly better for me if I cut it to as thin slices as possible. Grated cheese is my absolute favourite. What's the reason? Am I the only one? (if the question doesn't fit into this subreddit, then where can I ask it? recommended subreddits don't seem to be more relevant)","c_root_id_A":"cg0jz8d","c_root_id_B":"cg0fucm","created_at_utc_A":1394610269,"created_at_utc_B":1394596277,"score_A":5,"score_B":2,"human_ref_A":"Large surface area with less mass, more flavor directly going to your taste buds.","human_ref_B":"Well, as someone who decided in high school to get high and eat a brick of Tillamook Cheddar, I can assure you this is true for me as well.","labels":1,"seconds_difference":13992.0,"score_ratio":2.5} +{"post_id":"206u7j","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Why cheese tastes better (for me) in thinner slices? I just realised that if I eat cheese, it tasted significantly better for me if I cut it to as thin slices as possible. Grated cheese is my absolute favourite. What's the reason? Am I the only one? (if the question doesn't fit into this subreddit, then where can I ask it? recommended subreddits don't seem to be more relevant)","c_root_id_A":"cg0jnyn","c_root_id_B":"cg0jz8d","created_at_utc_A":1394608688,"created_at_utc_B":1394610269,"score_A":2,"score_B":5,"human_ref_A":"I have always appreciated cheese in thin\/shaved slices better. The harder cheeses seem to have a crystaline structure you can feel better on the tongue when freshly cut super thin. But even a chedder or for that matter a brie has more fragrance with a bigger surface area. I actually detest cheese in chunks and cubes, it seems invasive and too much at times. I am more lenient with a fresh cheese for say a caprices salad like a burratta because the complex layers haven't developed yet.","human_ref_B":"Large surface area with less mass, more flavor directly going to your taste buds.","labels":0,"seconds_difference":1581.0,"score_ratio":2.5} +{"post_id":"fqm0pk","domain":"askculinary_validation","upvote_ratio":0.79,"history":"What is dissolving a packet of gelatin in store bought stock supposed to do? Can I omit it from my bolognese sauce( rag\u00fa) when making lasagna?","c_root_id_A":"flqzhqj","c_root_id_B":"flqyfp5","created_at_utc_A":1585409747,"created_at_utc_B":1585409079,"score_A":28,"score_B":18,"human_ref_A":"When you make stock at home, it will naturally have gelatin in it. I don't know if store bought stock has the gelatine removed or if they just have a production method that doesn't yield a lot of it, but adding some makes it taste more like homemade.","human_ref_B":"Never seen a bolognese that required a thickening agent. The cook time produces the reduction.","labels":1,"seconds_difference":668.0,"score_ratio":1.5555555556} +{"post_id":"fqm0pk","domain":"askculinary_validation","upvote_ratio":0.79,"history":"What is dissolving a packet of gelatin in store bought stock supposed to do? Can I omit it from my bolognese sauce( rag\u00fa) when making lasagna?","c_root_id_A":"flqzhqj","c_root_id_B":"flqzdjv","created_at_utc_A":1585409747,"created_at_utc_B":1585409673,"score_A":28,"score_B":12,"human_ref_A":"When you make stock at home, it will naturally have gelatin in it. I don't know if store bought stock has the gelatine removed or if they just have a production method that doesn't yield a lot of it, but adding some makes it taste more like homemade.","human_ref_B":"https:\/\/www.seriouseats.com\/2016\/11\/how-to-use-gelatin-better-stock-sauce-dessert.html","labels":1,"seconds_difference":74.0,"score_ratio":2.3333333333} +{"post_id":"fqm0pk","domain":"askculinary_validation","upvote_ratio":0.79,"history":"What is dissolving a packet of gelatin in store bought stock supposed to do? Can I omit it from my bolognese sauce( rag\u00fa) when making lasagna?","c_root_id_A":"flqxpan","c_root_id_B":"flqzhqj","created_at_utc_A":1585408629,"created_at_utc_B":1585409747,"score_A":3,"score_B":28,"human_ref_A":"It\u2019s a thickener.","human_ref_B":"When you make stock at home, it will naturally have gelatin in it. I don't know if store bought stock has the gelatine removed or if they just have a production method that doesn't yield a lot of it, but adding some makes it taste more like homemade.","labels":0,"seconds_difference":1118.0,"score_ratio":9.3333333333} +{"post_id":"fqm0pk","domain":"askculinary_validation","upvote_ratio":0.79,"history":"What is dissolving a packet of gelatin in store bought stock supposed to do? Can I omit it from my bolognese sauce( rag\u00fa) when making lasagna?","c_root_id_A":"flqxpan","c_root_id_B":"flqyfp5","created_at_utc_A":1585408629,"created_at_utc_B":1585409079,"score_A":3,"score_B":18,"human_ref_A":"It\u2019s a thickener.","human_ref_B":"Never seen a bolognese that required a thickening agent. The cook time produces the reduction.","labels":0,"seconds_difference":450.0,"score_ratio":6.0} +{"post_id":"fqm0pk","domain":"askculinary_validation","upvote_ratio":0.79,"history":"What is dissolving a packet of gelatin in store bought stock supposed to do? Can I omit it from my bolognese sauce( rag\u00fa) when making lasagna?","c_root_id_A":"flqxpan","c_root_id_B":"flqzdjv","created_at_utc_A":1585408629,"created_at_utc_B":1585409673,"score_A":3,"score_B":12,"human_ref_A":"It\u2019s a thickener.","human_ref_B":"https:\/\/www.seriouseats.com\/2016\/11\/how-to-use-gelatin-better-stock-sauce-dessert.html","labels":0,"seconds_difference":1044.0,"score_ratio":4.0} +{"post_id":"fqm0pk","domain":"askculinary_validation","upvote_ratio":0.79,"history":"What is dissolving a packet of gelatin in store bought stock supposed to do? Can I omit it from my bolognese sauce( rag\u00fa) when making lasagna?","c_root_id_A":"flqxpan","c_root_id_B":"flr0ysi","created_at_utc_A":1585408629,"created_at_utc_B":1585410664,"score_A":3,"score_B":7,"human_ref_A":"It\u2019s a thickener.","human_ref_B":"Traditional bolognese uses veal, which I believe has a higher gelatin content than pork or beef. If you want a really rich mouthfeel and are not using veal, you might want to keep it in. It is not strictly necessary though.","labels":0,"seconds_difference":2035.0,"score_ratio":2.3333333333} +{"post_id":"fqm0pk","domain":"askculinary_validation","upvote_ratio":0.79,"history":"What is dissolving a packet of gelatin in store bought stock supposed to do? Can I omit it from my bolognese sauce( rag\u00fa) when making lasagna?","c_root_id_A":"flqxpan","c_root_id_B":"flr751s","created_at_utc_A":1585408629,"created_at_utc_B":1585414353,"score_A":3,"score_B":6,"human_ref_A":"It\u2019s a thickener.","human_ref_B":"Probably also used to add a more \u201cunctuous\u201d mouth feel to the sauce as most homemade stocks have a lot more collagen in them from bones. Some people also use this technique to add moisture to meatballs and things like that. Should be ok to omit. The outcome won\u2019t be as exact as the recipe but it won\u2019t be a drastic difference.","labels":0,"seconds_difference":5724.0,"score_ratio":2.0} +{"post_id":"18ytba","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why do cheeses taste different? What makes the flavor and texture of cheese? Not sure if this is the right place to ask... but I've recently visited a cheese factory and I've been wondering: What gives each cheese it's characteristic flavor? I'm talking about similar cheeses, like cheddar, monterrey jack, or gouda. All have as ingredients only milk, rennet, a culture\/starter, salt and calcium chloride. But they have a very different taste and mouth feel.","c_root_id_A":"c8j8po8","c_root_id_B":"c8jct1n","created_at_utc_A":1361475155,"created_at_utc_B":1361486400,"score_A":7,"score_B":597,"human_ref_A":"We have enough food science folks that you're likely to get an answer here, but you should definitely ask over in \/r\/Cheese too. It's a small subreddit, but they know their stuff.","human_ref_B":"**EDIT: Jesus, sorry for wall of text. You can just read the TL;DR if you like, or read through my long explanation, and I'll punctuate it with cheese jokes.** Right, so, to start off, cheese has a different process for making it each time. The first division is pasteurised\/unpasteurised. This is whether or not you 'cook' the milk at 62 degrees centigrade first to rid it of any bacteria such as listeria (though evidence that milk has listeria in it in the first place is very far and few between). This changes the consistency of the cheese on a small scale. An uncooked cheese will be a lot 'smoother' and curdy. You get much more of a creamy taste with unpasteurised. Next, you put the renet into the milk to make it solidify. You could put in a lot, or you could put in a little. The more you put in, the more the curds (cream, milk solids) separate from whey (liquids, sugars). The renet acts to break down simple proteins to separate the milk. As it solidifies, the whey is drained off for use in growing corn\/wheat and so on. The more fat inside the cheese, the softer it'll be. Alpine cheese and gouda (emental, old Amsterdam etc usually has less fat than softer cheeses). **Which cheese do you use to get a bear out of a tree?** You can then add the blue spores if you want your cheese to be blue. They do this for some cheddars, too, even though the cheddars aren't meant to be blue. More on that later. Salt is also added. This is where a lot of flavour comes in. **Camembert (Come-on-bear!)!** Then the curds are cut up either large or small. Larger curds sometimes mean that the cheese is less dense. Some cheeses use 1cm^2 curds and press them together using a piston or screw. This is called 'cheddaring', and it's where cheddar cheese comes from. When the curds are cut, they are cut with a comb-like rake. At this stage, they are wobbly like jelly cubes. Then they're put into the molds with holes in it. At this point, the cheese tastes like solid milk, or curds. Maybe a bit like cream, but not as rich. **Did you hear about the explosion at the French cheese factory?** Then the whey is drained off over a period of days (or pressed out, if it's cheddar). Softer cheeses are often just left to their own accord, so that the gaps between the curds remain in the cheese. If you've added blue spores, they will start to grow inside these air gaps, where they are exposed to oxygen, converting the complexed sugars in the cheese into basic sugars you can taste. If your cheese is compressed to get rid of these gaps, the blue won't grow (unless you get a crack in the cheese as it matures, as you often will with cheddar). **All that was left was de brie!** The outside of the cheeses are smoothed to stop anything getting in that shouldn't be in, and the cheese is given a covering skin - white mold (Roquefort), wax (Wensleydale), yeast (Stilton), a wash (Stinking Bishop) or cloth (Westcombe cheddar). Then the cheese is put away for maturing. As a cheese matures, the remaining whey in the cheese evaporates - so much so that the average cheese loses 10% of its weight in evaporation every *year*. As it ages, cheese tends to get dryer and more solid for this reason, and also sweeter as the bacteria work on it. If you want a soft cheese, it'll take less time to mature. Some cheeses, like the Indian paneer are ready straight from the cloth - with a drainage time of 15-25 minutes. **I went on a cheese diet the other day to cheddar few pounds.** As the cheese matures, the bacteria inside the cheese (as well as any that were in the milk) get to work on anaerobic respiration, turning the complicated sugars and tastes locked away in the cheese into palatable tastes we can sense. There are also other aspects - cave moulds, cheese mites and 'sweating' - where the skin is encouraged to 'sweat', leaking the whey from inside onto the outside of the skin where it stays and encourages flavour-making bacteria. Don't worry, though - these bacteria aren't harmful - and in fact act to protect the cheese from harmful bacteria that might want to grow by taking their food source. The cheese is turned all through maturing to give it an even amount of gravity, otherwise you find it 'sinks' to be bottom heavy. This is why cheeses are often coin-shaped (with two faces). Parmesan is one of the heaviest cheeses - weighing up to half a ton and a thousand litres of milk. These are turned by - no shit here - a cheese turning robot. **Did you hear about the bird made of cheese?** There are also other cheeses, like Adrahan and Stinking bishop, which have their skins 'washed' with brine or alcohol to make it extra sticky just before maturing. This goes into the cheese from the outside, flavouring it on the way through. **It was a curd of prey!** Source: I'm a cheese monger. Feel free to give me any questions. **TL;DR Separating the curds and whey and putting the curds back together give it the texture. Salt, skin washes, bacteria and moulds give it flavour. Age changes that flavour.**","labels":0,"seconds_difference":11245.0,"score_ratio":85.2857142857} +{"post_id":"18ytba","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why do cheeses taste different? What makes the flavor and texture of cheese? Not sure if this is the right place to ask... but I've recently visited a cheese factory and I've been wondering: What gives each cheese it's characteristic flavor? I'm talking about similar cheeses, like cheddar, monterrey jack, or gouda. All have as ingredients only milk, rennet, a culture\/starter, salt and calcium chloride. But they have a very different taste and mouth feel.","c_root_id_A":"c8j9s7j","c_root_id_B":"c8jct1n","created_at_utc_A":1361478176,"created_at_utc_B":1361486400,"score_A":6,"score_B":597,"human_ref_A":"A lot of things can influence a cheese. What it's made from, cow, goat, or sheep's milk. Where and what did that animal eat during it's life. How was that milk then turned into cheese. Was something added to the process. Did you use vinegar, citric acid or something else. How and where will you store it. Will you be washing the crust, injecting it with something, mixing it with a certain ash. And lastly how long will it be aging. There is probably a lot more detail but all these factors will change what the cheese tastes like.","human_ref_B":"**EDIT: Jesus, sorry for wall of text. You can just read the TL;DR if you like, or read through my long explanation, and I'll punctuate it with cheese jokes.** Right, so, to start off, cheese has a different process for making it each time. The first division is pasteurised\/unpasteurised. This is whether or not you 'cook' the milk at 62 degrees centigrade first to rid it of any bacteria such as listeria (though evidence that milk has listeria in it in the first place is very far and few between). This changes the consistency of the cheese on a small scale. An uncooked cheese will be a lot 'smoother' and curdy. You get much more of a creamy taste with unpasteurised. Next, you put the renet into the milk to make it solidify. You could put in a lot, or you could put in a little. The more you put in, the more the curds (cream, milk solids) separate from whey (liquids, sugars). The renet acts to break down simple proteins to separate the milk. As it solidifies, the whey is drained off for use in growing corn\/wheat and so on. The more fat inside the cheese, the softer it'll be. Alpine cheese and gouda (emental, old Amsterdam etc usually has less fat than softer cheeses). **Which cheese do you use to get a bear out of a tree?** You can then add the blue spores if you want your cheese to be blue. They do this for some cheddars, too, even though the cheddars aren't meant to be blue. More on that later. Salt is also added. This is where a lot of flavour comes in. **Camembert (Come-on-bear!)!** Then the curds are cut up either large or small. Larger curds sometimes mean that the cheese is less dense. Some cheeses use 1cm^2 curds and press them together using a piston or screw. This is called 'cheddaring', and it's where cheddar cheese comes from. When the curds are cut, they are cut with a comb-like rake. At this stage, they are wobbly like jelly cubes. Then they're put into the molds with holes in it. At this point, the cheese tastes like solid milk, or curds. Maybe a bit like cream, but not as rich. **Did you hear about the explosion at the French cheese factory?** Then the whey is drained off over a period of days (or pressed out, if it's cheddar). Softer cheeses are often just left to their own accord, so that the gaps between the curds remain in the cheese. If you've added blue spores, they will start to grow inside these air gaps, where they are exposed to oxygen, converting the complexed sugars in the cheese into basic sugars you can taste. If your cheese is compressed to get rid of these gaps, the blue won't grow (unless you get a crack in the cheese as it matures, as you often will with cheddar). **All that was left was de brie!** The outside of the cheeses are smoothed to stop anything getting in that shouldn't be in, and the cheese is given a covering skin - white mold (Roquefort), wax (Wensleydale), yeast (Stilton), a wash (Stinking Bishop) or cloth (Westcombe cheddar). Then the cheese is put away for maturing. As a cheese matures, the remaining whey in the cheese evaporates - so much so that the average cheese loses 10% of its weight in evaporation every *year*. As it ages, cheese tends to get dryer and more solid for this reason, and also sweeter as the bacteria work on it. If you want a soft cheese, it'll take less time to mature. Some cheeses, like the Indian paneer are ready straight from the cloth - with a drainage time of 15-25 minutes. **I went on a cheese diet the other day to cheddar few pounds.** As the cheese matures, the bacteria inside the cheese (as well as any that were in the milk) get to work on anaerobic respiration, turning the complicated sugars and tastes locked away in the cheese into palatable tastes we can sense. There are also other aspects - cave moulds, cheese mites and 'sweating' - where the skin is encouraged to 'sweat', leaking the whey from inside onto the outside of the skin where it stays and encourages flavour-making bacteria. Don't worry, though - these bacteria aren't harmful - and in fact act to protect the cheese from harmful bacteria that might want to grow by taking their food source. The cheese is turned all through maturing to give it an even amount of gravity, otherwise you find it 'sinks' to be bottom heavy. This is why cheeses are often coin-shaped (with two faces). Parmesan is one of the heaviest cheeses - weighing up to half a ton and a thousand litres of milk. These are turned by - no shit here - a cheese turning robot. **Did you hear about the bird made of cheese?** There are also other cheeses, like Adrahan and Stinking bishop, which have their skins 'washed' with brine or alcohol to make it extra sticky just before maturing. This goes into the cheese from the outside, flavouring it on the way through. **It was a curd of prey!** Source: I'm a cheese monger. Feel free to give me any questions. **TL;DR Separating the curds and whey and putting the curds back together give it the texture. Salt, skin washes, bacteria and moulds give it flavour. Age changes that flavour.**","labels":0,"seconds_difference":8224.0,"score_ratio":99.5} +{"post_id":"18ytba","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why do cheeses taste different? What makes the flavor and texture of cheese? Not sure if this is the right place to ask... but I've recently visited a cheese factory and I've been wondering: What gives each cheese it's characteristic flavor? I'm talking about similar cheeses, like cheddar, monterrey jack, or gouda. All have as ingredients only milk, rennet, a culture\/starter, salt and calcium chloride. But they have a very different taste and mouth feel.","c_root_id_A":"c8j8po8","c_root_id_B":"c8jhy84","created_at_utc_A":1361475155,"created_at_utc_B":1361501944,"score_A":7,"score_B":14,"human_ref_A":"We have enough food science folks that you're likely to get an answer here, but you should definitely ask over in \/r\/Cheese too. It's a small subreddit, but they know their stuff.","human_ref_B":"**Kinds of Cheese** **Curd Particles Matted Together** - Cheddar Cheese **Curd Particles Kept Separate** - Colby Cheese **Bacteria-Ripened Throughout Interior with Eye Formation** - Swiss Cheese (large eye), Edam and Gouda (small eye) **Prolonged Curing Period** - Parmesan Cheese, Romano Cheese **Stretched Curd** - Pasta Filata , Provolone, Mozzarella **Mold-Ripened Throughout Interior** \u2013 Blue, Roquefort, Stilton, Gorgonzola **Surface-Ripened Principally by Bacteria and Yeasts** - Limburger **Surface-Ripened Principally by Mold** - Camembert, Brie **Curd Coagulated Primarily by Acid** - Cottage Cheese, Cream Cheese **Whey Cheese** - Ricotta **Processed Cheese** - Cooking\/No-melt Cheese, Pasteurized, Cheese Food, Cheese Spread, Slices, Cold Pack, Reduced-Fat","labels":0,"seconds_difference":26789.0,"score_ratio":2.0} +{"post_id":"18ytba","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Why do cheeses taste different? What makes the flavor and texture of cheese? Not sure if this is the right place to ask... but I've recently visited a cheese factory and I've been wondering: What gives each cheese it's characteristic flavor? I'm talking about similar cheeses, like cheddar, monterrey jack, or gouda. All have as ingredients only milk, rennet, a culture\/starter, salt and calcium chloride. But they have a very different taste and mouth feel.","c_root_id_A":"c8jhy84","c_root_id_B":"c8j9s7j","created_at_utc_A":1361501944,"created_at_utc_B":1361478176,"score_A":14,"score_B":6,"human_ref_A":"**Kinds of Cheese** **Curd Particles Matted Together** - Cheddar Cheese **Curd Particles Kept Separate** - Colby Cheese **Bacteria-Ripened Throughout Interior with Eye Formation** - Swiss Cheese (large eye), Edam and Gouda (small eye) **Prolonged Curing Period** - Parmesan Cheese, Romano Cheese **Stretched Curd** - Pasta Filata , Provolone, Mozzarella **Mold-Ripened Throughout Interior** \u2013 Blue, Roquefort, Stilton, Gorgonzola **Surface-Ripened Principally by Bacteria and Yeasts** - Limburger **Surface-Ripened Principally by Mold** - Camembert, Brie **Curd Coagulated Primarily by Acid** - Cottage Cheese, Cream Cheese **Whey Cheese** - Ricotta **Processed Cheese** - Cooking\/No-melt Cheese, Pasteurized, Cheese Food, Cheese Spread, Slices, Cold Pack, Reduced-Fat","human_ref_B":"A lot of things can influence a cheese. What it's made from, cow, goat, or sheep's milk. Where and what did that animal eat during it's life. How was that milk then turned into cheese. Was something added to the process. Did you use vinegar, citric acid or something else. How and where will you store it. Will you be washing the crust, injecting it with something, mixing it with a certain ash. And lastly how long will it be aging. There is probably a lot more detail but all these factors will change what the cheese tastes like.","labels":1,"seconds_difference":23768.0,"score_ratio":2.3333333333} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwkhze9","c_root_id_B":"iwkf8n3","created_at_utc_A":1668587202,"created_at_utc_B":1668584875,"score_A":79,"score_B":21,"human_ref_A":"Regards your bonus question; i don't even cook steaks but even if hazard a guess that you can't keep something warm in an oven at the boiling point of water and not have it continue to cook. I used to work in a pub and you can overcook a steak if it's under a heat lamp too long let alone actually in the oven. I would recommend not doing your steaks till everyone actually arrives rather than trying to keep them warm.","human_ref_B":"Get a meat thermometer (doesn't need to be wired and linked to the oven, I have the thermopen which is premium but very good). I'd also look up the reverse sear method from Kenji Lopez-Alt. I've been using this method and I get perfect medium rare every single time and it's genuinely as good as in a restaurant and is a great method for controlling how done the steak will be.","labels":1,"seconds_difference":2327.0,"score_ratio":3.7619047619} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwken0x","c_root_id_B":"iwkhze9","created_at_utc_A":1668584381,"created_at_utc_B":1668587202,"score_A":18,"score_B":79,"human_ref_A":"Meat thermometer with the cable you can run into the oven. Also, where did you let the steak rest? In the pan on top of the oven or on the cutting board?","human_ref_B":"Regards your bonus question; i don't even cook steaks but even if hazard a guess that you can't keep something warm in an oven at the boiling point of water and not have it continue to cook. I used to work in a pub and you can overcook a steak if it's under a heat lamp too long let alone actually in the oven. I would recommend not doing your steaks till everyone actually arrives rather than trying to keep them warm.","labels":0,"seconds_difference":2821.0,"score_ratio":4.3888888889} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwkify2","c_root_id_B":"iwkf8n3","created_at_utc_A":1668587614,"created_at_utc_B":1668584875,"score_A":51,"score_B":21,"human_ref_A":"Those instructions sound like they could be for a steak double the thickness of yours. For a steak the size pictured, the 3-4 mins on each side would have been plenty.","human_ref_B":"Get a meat thermometer (doesn't need to be wired and linked to the oven, I have the thermopen which is premium but very good). I'd also look up the reverse sear method from Kenji Lopez-Alt. I've been using this method and I get perfect medium rare every single time and it's genuinely as good as in a restaurant and is a great method for controlling how done the steak will be.","labels":1,"seconds_difference":2739.0,"score_ratio":2.4285714286} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwkify2","c_root_id_B":"iwken0x","created_at_utc_A":1668587614,"created_at_utc_B":1668584381,"score_A":51,"score_B":18,"human_ref_A":"Those instructions sound like they could be for a steak double the thickness of yours. For a steak the size pictured, the 3-4 mins on each side would have been plenty.","human_ref_B":"Meat thermometer with the cable you can run into the oven. Also, where did you let the steak rest? In the pan on top of the oven or on the cutting board?","labels":1,"seconds_difference":3233.0,"score_ratio":2.8333333333} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwkf8n3","c_root_id_B":"iwken0x","created_at_utc_A":1668584875,"created_at_utc_B":1668584381,"score_A":21,"score_B":18,"human_ref_A":"Get a meat thermometer (doesn't need to be wired and linked to the oven, I have the thermopen which is premium but very good). I'd also look up the reverse sear method from Kenji Lopez-Alt. I've been using this method and I get perfect medium rare every single time and it's genuinely as good as in a restaurant and is a great method for controlling how done the steak will be.","human_ref_B":"Meat thermometer with the cable you can run into the oven. Also, where did you let the steak rest? In the pan on top of the oven or on the cutting board?","labels":1,"seconds_difference":494.0,"score_ratio":1.1666666667} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwkjz4l","c_root_id_B":"iwkiynn","created_at_utc_A":1668588983,"created_at_utc_B":1668588073,"score_A":18,"score_B":5,"human_ref_A":"I would not even stick this in an oven. Just make sure it\u2019s at room temp. High temp sear, give it like 2 minutes each side. You can feel by the springiness and elasticity of the meat how cooked it is. It should still be reasonably soft. Actually I would cook a good filet mignon more towards rare\/medium rare than medium.","human_ref_B":"Looks more like you're deep frying than searing. I would use a lot less fat (oil+butter and some aromatics for basting).","labels":1,"seconds_difference":910.0,"score_ratio":3.6} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwktyoe","c_root_id_B":"iwklm2a","created_at_utc_A":1668597832,"created_at_utc_B":1668590503,"score_A":7,"score_B":6,"human_ref_A":"What was the tutorial you used? I\u2019m wondering if it was supposed to be 230\u00b0F and not Celsius? But yeah, invest in a meat thermometer that can go in the oven and you\u2019ll never mess it up again!","human_ref_B":"This would be the correct way for a med rare if it was frozen first, otherwise it's too long of a cook time","labels":1,"seconds_difference":7329.0,"score_ratio":1.1666666667} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwktyoe","c_root_id_B":"iwkiynn","created_at_utc_A":1668597832,"created_at_utc_B":1668588073,"score_A":7,"score_B":5,"human_ref_A":"What was the tutorial you used? I\u2019m wondering if it was supposed to be 230\u00b0F and not Celsius? But yeah, invest in a meat thermometer that can go in the oven and you\u2019ll never mess it up again!","human_ref_B":"Looks more like you're deep frying than searing. I would use a lot less fat (oil+butter and some aromatics for basting).","labels":1,"seconds_difference":9759.0,"score_ratio":1.4} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwktyoe","c_root_id_B":"iwkte49","created_at_utc_A":1668597832,"created_at_utc_B":1668597391,"score_A":7,"score_B":2,"human_ref_A":"What was the tutorial you used? I\u2019m wondering if it was supposed to be 230\u00b0F and not Celsius? But yeah, invest in a meat thermometer that can go in the oven and you\u2019ll never mess it up again!","human_ref_B":"Stop cooking to time. Cook to temperature. Get a fast thermometer.","labels":1,"seconds_difference":441.0,"score_ratio":3.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwklm2a","c_root_id_B":"iwkiynn","created_at_utc_A":1668590503,"created_at_utc_B":1668588073,"score_A":6,"score_B":5,"human_ref_A":"This would be the correct way for a med rare if it was frozen first, otherwise it's too long of a cook time","human_ref_B":"Looks more like you're deep frying than searing. I would use a lot less fat (oil+butter and some aromatics for basting).","labels":1,"seconds_difference":2430.0,"score_ratio":1.2} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwl2qor","c_root_id_B":"iwkte49","created_at_utc_A":1668603592,"created_at_utc_B":1668597391,"score_A":3,"score_B":2,"human_ref_A":"Don\u2019t even need the oven. How big of a filet do you have? The weight\/thickness will dictate your cooking time. Whatever it is, you don\u2019t need to use the oven. A filet is best when served med rare. 6-8 oz? 2-3 minutes a side. 11-12 oz? 3-4 minutes a side. Max. Season w\/S&P, bast in butter. Let rest 3-4 minutes before serving. The high heat sear in cast iron is perfect. Love that crust!","human_ref_B":"Stop cooking to time. Cook to temperature. Get a fast thermometer.","labels":1,"seconds_difference":6201.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwkz8y2","c_root_id_B":"iwl2qor","created_at_utc_A":1668601506,"created_at_utc_B":1668603592,"score_A":2,"score_B":3,"human_ref_A":"You have some answers on how to cook, so i just want to add that if your guests are late, dont have them in the oven at 100c, have it on your exact target temperature, 58c (medium) or whatever you\u2019re cooking them to. And stick your plates in there aswell, hot plates are nice","human_ref_B":"Don\u2019t even need the oven. How big of a filet do you have? The weight\/thickness will dictate your cooking time. Whatever it is, you don\u2019t need to use the oven. A filet is best when served med rare. 6-8 oz? 2-3 minutes a side. 11-12 oz? 3-4 minutes a side. Max. Season w\/S&P, bast in butter. Let rest 3-4 minutes before serving. The high heat sear in cast iron is perfect. Love that crust!","labels":0,"seconds_difference":2086.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwl0quy","c_root_id_B":"iwl2qor","created_at_utc_A":1668602424,"created_at_utc_B":1668603592,"score_A":2,"score_B":3,"human_ref_A":"America\u2019s Test Kitchen some years back had a \u201cperfect steak\u201d episode where they started the steaks in a warm (200F, maybe 250F?) oven, seasoned, on a wire rack, for 1-2 hours depending on thickness to get the internal temp up to 90F. Then finish on a grill or in a skillet. The keys here are the increase in internal temp and keeping the steaks dry (wire rack helps with this). Rest on a cutting board afterward. Regardless of method, if you want perfect steaks you need a good thermometer, and know how to use it.","human_ref_B":"Don\u2019t even need the oven. How big of a filet do you have? The weight\/thickness will dictate your cooking time. Whatever it is, you don\u2019t need to use the oven. A filet is best when served med rare. 6-8 oz? 2-3 minutes a side. 11-12 oz? 3-4 minutes a side. Max. Season w\/S&P, bast in butter. Let rest 3-4 minutes before serving. The high heat sear in cast iron is perfect. Love that crust!","labels":0,"seconds_difference":1168.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwl2fll","c_root_id_B":"iwl2qor","created_at_utc_A":1668603413,"created_at_utc_B":1668603592,"score_A":2,"score_B":3,"human_ref_A":"OP, here\u2019s how I explain to people the easiest way to not fuck a steak. There\u2019s a digital temperature device I bought that can temp 6 things at once and it was cheap AF. I\u2019m not gonna link it, they\u2019re all over Amazon. I bake the steaks until rare temp (125-130\u00b0F). (You stick the probe in the steak while it\u2019s raw and leave it in, monitor the device). These steaks are gonna be ugly looking, but that\u2019s ok. Get a pan as hot as you can in the mean time, and then sear the steaks afterwards to make them look pretty. Between the searing, and resting, they should end up a nice medium rare \/ medium. This has been the easiest way (for me) to get consistent results with steak as a \u201cslightly above average home cook\u201d. Good luck!","human_ref_B":"Don\u2019t even need the oven. How big of a filet do you have? The weight\/thickness will dictate your cooking time. Whatever it is, you don\u2019t need to use the oven. A filet is best when served med rare. 6-8 oz? 2-3 minutes a side. 11-12 oz? 3-4 minutes a side. Max. Season w\/S&P, bast in butter. Let rest 3-4 minutes before serving. The high heat sear in cast iron is perfect. Love that crust!","labels":0,"seconds_difference":179.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwkte49","c_root_id_B":"iwlat1n","created_at_utc_A":1668597391,"created_at_utc_B":1668607781,"score_A":2,"score_B":3,"human_ref_A":"Stop cooking to time. Cook to temperature. Get a fast thermometer.","human_ref_B":"Okay, professional executive chef here. If you plan to Oven Finish, you need to cook your steaks less per side with a lean cut like Filet. Nice how pan, just enough on each side to brown well, then oven. Based on your times, that steak was already coming to medium before you then took that blazing pan and put it in the oven. With small filet steaks, unless you have a ton to do, just cook them all the way in the pan and let rest. As for holding, set you oven to the lowest temp (US is usually 170*F). Professional kitchen hot boxes are set to at least 165*F because that\u2019s the required holding temperature. Get a nice digital meat thermometer as well for \ud83d\udcaf accuracy","labels":0,"seconds_difference":10390.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwlat1n","c_root_id_B":"iwkz8y2","created_at_utc_A":1668607781,"created_at_utc_B":1668601506,"score_A":3,"score_B":2,"human_ref_A":"Okay, professional executive chef here. If you plan to Oven Finish, you need to cook your steaks less per side with a lean cut like Filet. Nice how pan, just enough on each side to brown well, then oven. Based on your times, that steak was already coming to medium before you then took that blazing pan and put it in the oven. With small filet steaks, unless you have a ton to do, just cook them all the way in the pan and let rest. As for holding, set you oven to the lowest temp (US is usually 170*F). Professional kitchen hot boxes are set to at least 165*F because that\u2019s the required holding temperature. Get a nice digital meat thermometer as well for \ud83d\udcaf accuracy","human_ref_B":"You have some answers on how to cook, so i just want to add that if your guests are late, dont have them in the oven at 100c, have it on your exact target temperature, 58c (medium) or whatever you\u2019re cooking them to. And stick your plates in there aswell, hot plates are nice","labels":1,"seconds_difference":6275.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwlat1n","c_root_id_B":"iwl0quy","created_at_utc_A":1668607781,"created_at_utc_B":1668602424,"score_A":3,"score_B":2,"human_ref_A":"Okay, professional executive chef here. If you plan to Oven Finish, you need to cook your steaks less per side with a lean cut like Filet. Nice how pan, just enough on each side to brown well, then oven. Based on your times, that steak was already coming to medium before you then took that blazing pan and put it in the oven. With small filet steaks, unless you have a ton to do, just cook them all the way in the pan and let rest. As for holding, set you oven to the lowest temp (US is usually 170*F). Professional kitchen hot boxes are set to at least 165*F because that\u2019s the required holding temperature. Get a nice digital meat thermometer as well for \ud83d\udcaf accuracy","human_ref_B":"America\u2019s Test Kitchen some years back had a \u201cperfect steak\u201d episode where they started the steaks in a warm (200F, maybe 250F?) oven, seasoned, on a wire rack, for 1-2 hours depending on thickness to get the internal temp up to 90F. Then finish on a grill or in a skillet. The keys here are the increase in internal temp and keeping the steaks dry (wire rack helps with this). Rest on a cutting board afterward. Regardless of method, if you want perfect steaks you need a good thermometer, and know how to use it.","labels":1,"seconds_difference":5357.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwlat1n","c_root_id_B":"iwl2fll","created_at_utc_A":1668607781,"created_at_utc_B":1668603413,"score_A":3,"score_B":2,"human_ref_A":"Okay, professional executive chef here. If you plan to Oven Finish, you need to cook your steaks less per side with a lean cut like Filet. Nice how pan, just enough on each side to brown well, then oven. Based on your times, that steak was already coming to medium before you then took that blazing pan and put it in the oven. With small filet steaks, unless you have a ton to do, just cook them all the way in the pan and let rest. As for holding, set you oven to the lowest temp (US is usually 170*F). Professional kitchen hot boxes are set to at least 165*F because that\u2019s the required holding temperature. Get a nice digital meat thermometer as well for \ud83d\udcaf accuracy","human_ref_B":"OP, here\u2019s how I explain to people the easiest way to not fuck a steak. There\u2019s a digital temperature device I bought that can temp 6 things at once and it was cheap AF. I\u2019m not gonna link it, they\u2019re all over Amazon. I bake the steaks until rare temp (125-130\u00b0F). (You stick the probe in the steak while it\u2019s raw and leave it in, monitor the device). These steaks are gonna be ugly looking, but that\u2019s ok. Get a pan as hot as you can in the mean time, and then sear the steaks afterwards to make them look pretty. Between the searing, and resting, they should end up a nice medium rare \/ medium. This has been the easiest way (for me) to get consistent results with steak as a \u201cslightly above average home cook\u201d. Good luck!","labels":1,"seconds_difference":4368.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwlat1n","c_root_id_B":"iwl5qt4","created_at_utc_A":1668607781,"created_at_utc_B":1668605251,"score_A":3,"score_B":2,"human_ref_A":"Okay, professional executive chef here. If you plan to Oven Finish, you need to cook your steaks less per side with a lean cut like Filet. Nice how pan, just enough on each side to brown well, then oven. Based on your times, that steak was already coming to medium before you then took that blazing pan and put it in the oven. With small filet steaks, unless you have a ton to do, just cook them all the way in the pan and let rest. As for holding, set you oven to the lowest temp (US is usually 170*F). Professional kitchen hot boxes are set to at least 165*F because that\u2019s the required holding temperature. Get a nice digital meat thermometer as well for \ud83d\udcaf accuracy","human_ref_B":"Do you have a meat thermometer? If not, get one and use it. You should only rest your meat about 50% of your cooking time\u2014for example, if you cook it for 10 mins, rest for 5, etc. Then read and follow this, but adapt for a smaller, more tender cut like the one you\u2019re dealing with: https:\/\/www.seriouseats.com\/perfect-pan-seared-steaks-recipe. As far as thermometers, you can\u2019t go wrong with anything from this company: https:\/\/www.thermoworks.com\/ The Thermapen is expensive but worth every penny. Do not hold in a hot oven. They will overcook. If you have a large amount of people coming over to cook for, you can sear very hard and fast ( so the interior is basically cold still, and then finish in the oven (this is what caterers do). But you\u2019ll need to temp frequently if you\u2019re not used to this. If it\u2019s a small amount of people I\u2019d just cook it while you\u2019re all chatting in the kitchen with enough pans to do them all at the same time. If guests are late, they eat room temp steak. Give them a hot pan sauce over it, and it\u2019ll be ok.","labels":1,"seconds_difference":2530.0,"score_ratio":1.5} +{"post_id":"ywmzbi","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Learning to make Fillet Mignon for special occasion, please help me not overcook it Hi! I always cook steak, and after watch 1 tutorial, I realise I suck I essentially have been eating plain, seared steak for the past 2 years \ud83d\ude01 I tried to make a fillet Mignon, and after searing for 2-3 minutes both side (that were generously seasoned), basting it, it looked like the first picture. I thought it was like the video, so put it in to the oven at 230 degrees Celsius for 7 minutes and expected medium rare, I assume I over cooked it. (See second picture) Should I have left it in the oven for only 4-6 minutes to keep the insides red and juicy? I left it for 10 minutes after taking it out of the oven before slicing it, and I\u2019m not gonna lie, It\u2019s definitely better than any scrap I\u2019ve made before thanks to the recipe, but can\u2019t help but think it could be juicer. Bonus question: say my guests are 15 minutes late, is it safe to put in the oven at 100 degrees Celsius and take it out when they arrive? Thank you!","c_root_id_A":"iwl8jb5","c_root_id_B":"iwlat1n","created_at_utc_A":1668606680,"created_at_utc_B":1668607781,"score_A":2,"score_B":3,"human_ref_A":"Reverse sear will be your best friend","human_ref_B":"Okay, professional executive chef here. If you plan to Oven Finish, you need to cook your steaks less per side with a lean cut like Filet. Nice how pan, just enough on each side to brown well, then oven. Based on your times, that steak was already coming to medium before you then took that blazing pan and put it in the oven. With small filet steaks, unless you have a ton to do, just cook them all the way in the pan and let rest. As for holding, set you oven to the lowest temp (US is usually 170*F). Professional kitchen hot boxes are set to at least 165*F because that\u2019s the required holding temperature. Get a nice digital meat thermometer as well for \ud83d\udcaf accuracy","labels":0,"seconds_difference":1101.0,"score_ratio":1.5} +{"post_id":"ztrby4","domain":"askculinary_validation","upvote_ratio":0.78,"history":"More specific name for bakery bread with tomato sauce\/paste & cheese on top? aka Pizza bread Hi there, I'm trying to find a recipe for something that I get all the time at the bakery in grocery stores here (Canada). It's basically a dough round (or stick shape) with a bit of tomato paste and cheese on top, that gets baked till the cheese is hard. The dough is not pizza dough AFAIK, it's more like a softer bread. In a bakery, I'd refer to it as \"pizza bread\", but when googling that, it's too vague (so so many references to pizza bread, cheese bread, etc.) and I'm not finding the specific item I'm looking for. Any help in what I could reference for this item would be really helpful. Thanks!","c_root_id_A":"j1ezcw1","c_root_id_B":"j1ew8gc","created_at_utc_A":1671828034,"created_at_utc_B":1671826709,"score_A":6,"score_B":4,"human_ref_A":"in new england we have something similar, Pizza Chips, Cold Pizza, Party Pizza, Has a couple names but generally the same. Fuckin awesome stuff.","human_ref_B":"Bastardized focaccia?","labels":1,"seconds_difference":1325.0,"score_ratio":1.5} +{"post_id":"3u0hgp","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Why are home-made hamburgers almost always worse than at a restaurant? Is it the quality of the meat or something? Whenever I try to make hamburgers either on the grill or in the pan it never comes close to a quality restaurant burger. Even if I go fancy with the toppings or condiments it seems like the actual beef itself just isn't quite right. Anyone else have this experience or know of why there seems to be such a big difference?","c_root_id_A":"cxay6c6","c_root_id_B":"cxaz7oo","created_at_utc_A":1448333504,"created_at_utc_B":1448335127,"score_A":3,"score_B":12,"human_ref_A":"Oddly enough I'm having the opposite problem. Too many restaurants nowadays are ordering in frozen burgers. The few that do make them in house sometimes make them poorly.","human_ref_B":"I think there are three main problems most have at home with burgers: Cooking on a grill or non-stick pan. Many great restaurant burgers are made on a flat-top grill. It gives a nice char on the outside without losing all that great fat. As much as I love grilling many things, a charcoal or gas grill is not the best way to cook a burger. The best most home cooks might do is a cast iron skillet. Over-handling the meat. Many home cooks ball the beef up and patty them out. This is way too much handling for pre-ground meat. Many restaurants get the meet in a fine grind in a 10 lb tube and just slice the burgers out. The grind size. As I said, many restaurants are getting a fine grind. Many homecooks are buying the stuff from grocery stores in styrofoam trays. It's not a very fine grind, as you'll notice with all the tubular stands.","labels":0,"seconds_difference":1623.0,"score_ratio":4.0} +{"post_id":"3u0hgp","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Why are home-made hamburgers almost always worse than at a restaurant? Is it the quality of the meat or something? Whenever I try to make hamburgers either on the grill or in the pan it never comes close to a quality restaurant burger. Even if I go fancy with the toppings or condiments it seems like the actual beef itself just isn't quite right. Anyone else have this experience or know of why there seems to be such a big difference?","c_root_id_A":"cxay6c6","c_root_id_B":"cxb2sen","created_at_utc_A":1448333504,"created_at_utc_B":1448341025,"score_A":3,"score_B":9,"human_ref_A":"Oddly enough I'm having the opposite problem. Too many restaurants nowadays are ordering in frozen burgers. The few that do make them in house sometimes make them poorly.","human_ref_B":"I spent sometime last year trying to make the perfect burger and I can share what I learned. A lot of people are talking about fat ratios, what I learned 80\/20 and higher is better on the grille since a lot of fat drips off but flat top\/skillet leaner meat is better 90\/10 and leaner since it sits in the fat not dripped off. Recipe is just thin patties not over worked just salted right before the grill. But the true trick to restaurant quality burgers is that they are almost always cooked on a flat top not a grille. Go get a cast iron a 10\" pan is $14 at Walmart no reason to not have one. Preheat the pan to around 450 on the stove then with no oils just drop the room temperature patty in the pan and immediately press it down hard with a strong spatula or even another pan this spreads the meat even thinner and gets maximum meat to pan contact that allows the meat to sear to the pan. Once the meat sears to the pan leave it there for about 30 secs till the edges brown, then with a sturdy flat nosed spatula scrap under the meat making sure to keep the crust on the burger and flip and cook for another 90 secs or so then cheese and eat. The goal here is to develop a nice crust very quickly that gives you a crunch on the outside and sears in the juiciness on the inside. Good luck!","labels":0,"seconds_difference":7521.0,"score_ratio":3.0} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix81pj6","c_root_id_B":"ix7wjh1","created_at_utc_A":1669038262,"created_at_utc_B":1669035348,"score_A":263,"score_B":30,"human_ref_A":"Pennies work pretty good - they even conduct heat really well and help to cook the pie slightly faster. Even America's Test Kitchen and The Kitchn mention coins are a perfect substitute. Like anything else, just wash them and - contrary to the apparent opinions of most people here - they'll be clean and you can use them.","human_ref_B":"I can't imagine the amount of germs that are on coins. I wouldn't want to put them on something I would eat. Dried beans are a good substitute for pie weights.","labels":1,"seconds_difference":2914.0,"score_ratio":8.7666666667} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix81pj6","c_root_id_B":"ix7xpop","created_at_utc_A":1669038262,"created_at_utc_B":1669036054,"score_A":263,"score_B":17,"human_ref_A":"Pennies work pretty good - they even conduct heat really well and help to cook the pie slightly faster. Even America's Test Kitchen and The Kitchn mention coins are a perfect substitute. Like anything else, just wash them and - contrary to the apparent opinions of most people here - they'll be clean and you can use them.","human_ref_B":"Pennies are too heavy. You may end up causing your dough to tear or stick.","labels":1,"seconds_difference":2208.0,"score_ratio":15.4705882353} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7zwjb","c_root_id_B":"ix81pj6","created_at_utc_A":1669037286,"created_at_utc_B":1669038262,"score_A":10,"score_B":263,"human_ref_A":"Restaurants I work at here in the UK tend to have a tub of rice specifically for the task. We use plastic wrap rather foil when blind baking, and no, it doesn't melt etc. Unlike foil or parchment, it gives better coverage and doesn't stick like foil can. Even domestic wrap from a supermarket does the job, apart from it's generally not very wide and stupidly expensive compared to the commercial stuff. Some places I've worked will use seeds, such as pumpkin, or a general seed mix, but due to allergen issues, this is less prevalent these days.","human_ref_B":"Pennies work pretty good - they even conduct heat really well and help to cook the pie slightly faster. Even America's Test Kitchen and The Kitchn mention coins are a perfect substitute. Like anything else, just wash them and - contrary to the apparent opinions of most people here - they'll be clean and you can use them.","labels":0,"seconds_difference":976.0,"score_ratio":26.3} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix81pj6","c_root_id_B":"ix7wq8a","created_at_utc_A":1669038262,"created_at_utc_B":1669035464,"score_A":263,"score_B":9,"human_ref_A":"Pennies work pretty good - they even conduct heat really well and help to cook the pie slightly faster. Even America's Test Kitchen and The Kitchn mention coins are a perfect substitute. Like anything else, just wash them and - contrary to the apparent opinions of most people here - they'll be clean and you can use them.","human_ref_B":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","labels":1,"seconds_difference":2798.0,"score_ratio":29.2222222222} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix86yxj","c_root_id_B":"ix7wjh1","created_at_utc_A":1669040844,"created_at_utc_B":1669035348,"score_A":96,"score_B":30,"human_ref_A":"I do, over a layer of foil. I dont fill the pan, though, because it woild be too heavy, and it causes the sides to slump sometimes if I dont have enough overhang, so keep that in mind. Rice or even sugar will work as well, and you can fill the pie so the sides dont slump before theyre set.","human_ref_B":"I can't imagine the amount of germs that are on coins. I wouldn't want to put them on something I would eat. Dried beans are a good substitute for pie weights.","labels":1,"seconds_difference":5496.0,"score_ratio":3.2} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7xpop","c_root_id_B":"ix86yxj","created_at_utc_A":1669036054,"created_at_utc_B":1669040844,"score_A":17,"score_B":96,"human_ref_A":"Pennies are too heavy. You may end up causing your dough to tear or stick.","human_ref_B":"I do, over a layer of foil. I dont fill the pan, though, because it woild be too heavy, and it causes the sides to slump sometimes if I dont have enough overhang, so keep that in mind. Rice or even sugar will work as well, and you can fill the pie so the sides dont slump before theyre set.","labels":0,"seconds_difference":4790.0,"score_ratio":5.6470588235} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix86yxj","c_root_id_B":"ix7zwjb","created_at_utc_A":1669040844,"created_at_utc_B":1669037286,"score_A":96,"score_B":10,"human_ref_A":"I do, over a layer of foil. I dont fill the pan, though, because it woild be too heavy, and it causes the sides to slump sometimes if I dont have enough overhang, so keep that in mind. Rice or even sugar will work as well, and you can fill the pie so the sides dont slump before theyre set.","human_ref_B":"Restaurants I work at here in the UK tend to have a tub of rice specifically for the task. We use plastic wrap rather foil when blind baking, and no, it doesn't melt etc. Unlike foil or parchment, it gives better coverage and doesn't stick like foil can. Even domestic wrap from a supermarket does the job, apart from it's generally not very wide and stupidly expensive compared to the commercial stuff. Some places I've worked will use seeds, such as pumpkin, or a general seed mix, but due to allergen issues, this is less prevalent these days.","labels":1,"seconds_difference":3558.0,"score_ratio":9.6} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7wq8a","c_root_id_B":"ix86yxj","created_at_utc_A":1669035464,"created_at_utc_B":1669040844,"score_A":9,"score_B":96,"human_ref_A":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","human_ref_B":"I do, over a layer of foil. I dont fill the pan, though, because it woild be too heavy, and it causes the sides to slump sometimes if I dont have enough overhang, so keep that in mind. Rice or even sugar will work as well, and you can fill the pie so the sides dont slump before theyre set.","labels":0,"seconds_difference":5380.0,"score_ratio":10.6666666667} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix8zizd","c_root_id_B":"ix7wjh1","created_at_utc_A":1669052831,"created_at_utc_B":1669035348,"score_A":35,"score_B":30,"human_ref_A":"you can use sugar, and then reuse that sugar (no waste) https:\/\/www.seriouseats.com\/how-to-blind-bake-a-pie-crust","human_ref_B":"I can't imagine the amount of germs that are on coins. I wouldn't want to put them on something I would eat. Dried beans are a good substitute for pie weights.","labels":1,"seconds_difference":17483.0,"score_ratio":1.1666666667} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix8lx8y","c_root_id_B":"ix8zizd","created_at_utc_A":1669047327,"created_at_utc_B":1669052831,"score_A":24,"score_B":35,"human_ref_A":"I use dry beans in a slow cooker liner\/turkey bag. It is clean and easy to use.","human_ref_B":"you can use sugar, and then reuse that sugar (no waste) https:\/\/www.seriouseats.com\/how-to-blind-bake-a-pie-crust","labels":0,"seconds_difference":5504.0,"score_ratio":1.4583333333} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix8zizd","c_root_id_B":"ix8tqm6","created_at_utc_A":1669052831,"created_at_utc_B":1669050531,"score_A":35,"score_B":18,"human_ref_A":"you can use sugar, and then reuse that sugar (no waste) https:\/\/www.seriouseats.com\/how-to-blind-bake-a-pie-crust","human_ref_B":"Sure, just put a piece of parchment or foil or something down and load it up. Circulated coins tend to have not only an incredible amount of germs but mystery metals, toxic compounds, greases and other stuff that you don't want to eat. But none of that is a problem if you put down some kind of barrier.","labels":1,"seconds_difference":2300.0,"score_ratio":1.9444444444} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7xpop","c_root_id_B":"ix8zizd","created_at_utc_A":1669036054,"created_at_utc_B":1669052831,"score_A":17,"score_B":35,"human_ref_A":"Pennies are too heavy. You may end up causing your dough to tear or stick.","human_ref_B":"you can use sugar, and then reuse that sugar (no waste) https:\/\/www.seriouseats.com\/how-to-blind-bake-a-pie-crust","labels":0,"seconds_difference":16777.0,"score_ratio":2.0588235294} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix8zizd","c_root_id_B":"ix7zwjb","created_at_utc_A":1669052831,"created_at_utc_B":1669037286,"score_A":35,"score_B":10,"human_ref_A":"you can use sugar, and then reuse that sugar (no waste) https:\/\/www.seriouseats.com\/how-to-blind-bake-a-pie-crust","human_ref_B":"Restaurants I work at here in the UK tend to have a tub of rice specifically for the task. We use plastic wrap rather foil when blind baking, and no, it doesn't melt etc. Unlike foil or parchment, it gives better coverage and doesn't stick like foil can. Even domestic wrap from a supermarket does the job, apart from it's generally not very wide and stupidly expensive compared to the commercial stuff. Some places I've worked will use seeds, such as pumpkin, or a general seed mix, but due to allergen issues, this is less prevalent these days.","labels":1,"seconds_difference":15545.0,"score_ratio":3.5} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7wq8a","c_root_id_B":"ix8zizd","created_at_utc_A":1669035464,"created_at_utc_B":1669052831,"score_A":9,"score_B":35,"human_ref_A":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","human_ref_B":"you can use sugar, and then reuse that sugar (no waste) https:\/\/www.seriouseats.com\/how-to-blind-bake-a-pie-crust","labels":0,"seconds_difference":17367.0,"score_ratio":3.8888888889} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix8lx8y","c_root_id_B":"ix7xpop","created_at_utc_A":1669047327,"created_at_utc_B":1669036054,"score_A":24,"score_B":17,"human_ref_A":"I use dry beans in a slow cooker liner\/turkey bag. It is clean and easy to use.","human_ref_B":"Pennies are too heavy. You may end up causing your dough to tear or stick.","labels":1,"seconds_difference":11273.0,"score_ratio":1.4117647059} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix8lx8y","c_root_id_B":"ix7zwjb","created_at_utc_A":1669047327,"created_at_utc_B":1669037286,"score_A":24,"score_B":10,"human_ref_A":"I use dry beans in a slow cooker liner\/turkey bag. It is clean and easy to use.","human_ref_B":"Restaurants I work at here in the UK tend to have a tub of rice specifically for the task. We use plastic wrap rather foil when blind baking, and no, it doesn't melt etc. Unlike foil or parchment, it gives better coverage and doesn't stick like foil can. Even domestic wrap from a supermarket does the job, apart from it's generally not very wide and stupidly expensive compared to the commercial stuff. Some places I've worked will use seeds, such as pumpkin, or a general seed mix, but due to allergen issues, this is less prevalent these days.","labels":1,"seconds_difference":10041.0,"score_ratio":2.4} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7wq8a","c_root_id_B":"ix8lx8y","created_at_utc_A":1669035464,"created_at_utc_B":1669047327,"score_A":9,"score_B":24,"human_ref_A":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","human_ref_B":"I use dry beans in a slow cooker liner\/turkey bag. It is clean and easy to use.","labels":0,"seconds_difference":11863.0,"score_ratio":2.6666666667} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7xpop","c_root_id_B":"ix8tqm6","created_at_utc_A":1669036054,"created_at_utc_B":1669050531,"score_A":17,"score_B":18,"human_ref_A":"Pennies are too heavy. You may end up causing your dough to tear or stick.","human_ref_B":"Sure, just put a piece of parchment or foil or something down and load it up. Circulated coins tend to have not only an incredible amount of germs but mystery metals, toxic compounds, greases and other stuff that you don't want to eat. But none of that is a problem if you put down some kind of barrier.","labels":0,"seconds_difference":14477.0,"score_ratio":1.0588235294} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix8tqm6","c_root_id_B":"ix7zwjb","created_at_utc_A":1669050531,"created_at_utc_B":1669037286,"score_A":18,"score_B":10,"human_ref_A":"Sure, just put a piece of parchment or foil or something down and load it up. Circulated coins tend to have not only an incredible amount of germs but mystery metals, toxic compounds, greases and other stuff that you don't want to eat. But none of that is a problem if you put down some kind of barrier.","human_ref_B":"Restaurants I work at here in the UK tend to have a tub of rice specifically for the task. We use plastic wrap rather foil when blind baking, and no, it doesn't melt etc. Unlike foil or parchment, it gives better coverage and doesn't stick like foil can. Even domestic wrap from a supermarket does the job, apart from it's generally not very wide and stupidly expensive compared to the commercial stuff. Some places I've worked will use seeds, such as pumpkin, or a general seed mix, but due to allergen issues, this is less prevalent these days.","labels":1,"seconds_difference":13245.0,"score_ratio":1.8} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix8tqm6","c_root_id_B":"ix7wq8a","created_at_utc_A":1669050531,"created_at_utc_B":1669035464,"score_A":18,"score_B":9,"human_ref_A":"Sure, just put a piece of parchment or foil or something down and load it up. Circulated coins tend to have not only an incredible amount of germs but mystery metals, toxic compounds, greases and other stuff that you don't want to eat. But none of that is a problem if you put down some kind of barrier.","human_ref_B":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","labels":1,"seconds_difference":15067.0,"score_ratio":2.0} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix9pokg","c_root_id_B":"ix97r8b","created_at_utc_A":1669063150,"created_at_utc_B":1669056073,"score_A":16,"score_B":13,"human_ref_A":"It should be fine. They taste a little like pie crust after, but mostly just good old baked penny flavor \ud83d\udc4d","human_ref_B":"I would rather use the pennies to buy a bag of dried beans. Easy, reusable, and cost effective.","labels":1,"seconds_difference":7077.0,"score_ratio":1.2307692308} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix9pokg","c_root_id_B":"ix7zwjb","created_at_utc_A":1669063150,"created_at_utc_B":1669037286,"score_A":16,"score_B":10,"human_ref_A":"It should be fine. They taste a little like pie crust after, but mostly just good old baked penny flavor \ud83d\udc4d","human_ref_B":"Restaurants I work at here in the UK tend to have a tub of rice specifically for the task. We use plastic wrap rather foil when blind baking, and no, it doesn't melt etc. Unlike foil or parchment, it gives better coverage and doesn't stick like foil can. Even domestic wrap from a supermarket does the job, apart from it's generally not very wide and stupidly expensive compared to the commercial stuff. Some places I've worked will use seeds, such as pumpkin, or a general seed mix, but due to allergen issues, this is less prevalent these days.","labels":1,"seconds_difference":25864.0,"score_ratio":1.6} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix9pokg","c_root_id_B":"ix7wq8a","created_at_utc_A":1669063150,"created_at_utc_B":1669035464,"score_A":16,"score_B":9,"human_ref_A":"It should be fine. They taste a little like pie crust after, but mostly just good old baked penny flavor \ud83d\udc4d","human_ref_B":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","labels":1,"seconds_difference":27686.0,"score_ratio":1.7777777778} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7wq8a","c_root_id_B":"ix7xpop","created_at_utc_A":1669035464,"created_at_utc_B":1669036054,"score_A":9,"score_B":17,"human_ref_A":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","human_ref_B":"Pennies are too heavy. You may end up causing your dough to tear or stick.","labels":0,"seconds_difference":590.0,"score_ratio":1.8888888889} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7zwjb","c_root_id_B":"ix97r8b","created_at_utc_A":1669037286,"created_at_utc_B":1669056073,"score_A":10,"score_B":13,"human_ref_A":"Restaurants I work at here in the UK tend to have a tub of rice specifically for the task. We use plastic wrap rather foil when blind baking, and no, it doesn't melt etc. Unlike foil or parchment, it gives better coverage and doesn't stick like foil can. Even domestic wrap from a supermarket does the job, apart from it's generally not very wide and stupidly expensive compared to the commercial stuff. Some places I've worked will use seeds, such as pumpkin, or a general seed mix, but due to allergen issues, this is less prevalent these days.","human_ref_B":"I would rather use the pennies to buy a bag of dried beans. Easy, reusable, and cost effective.","labels":0,"seconds_difference":18787.0,"score_ratio":1.3} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7wq8a","c_root_id_B":"ix97r8b","created_at_utc_A":1669035464,"created_at_utc_B":1669056073,"score_A":9,"score_B":13,"human_ref_A":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","human_ref_B":"I would rather use the pennies to buy a bag of dried beans. Easy, reusable, and cost effective.","labels":0,"seconds_difference":20609.0,"score_ratio":1.4444444444} +{"post_id":"z0y4oy","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Is there any reason pennys couldn\u2019t be used as makeshift pie weights in crunch? Or any other type of coin? Could anything toxic leach through the foil or parchment paper? Anything else i\u2019m not foreseeing that could go wrong?","c_root_id_A":"ix7zwjb","c_root_id_B":"ix7wq8a","created_at_utc_A":1669037286,"created_at_utc_B":1669035464,"score_A":10,"score_B":9,"human_ref_A":"Restaurants I work at here in the UK tend to have a tub of rice specifically for the task. We use plastic wrap rather foil when blind baking, and no, it doesn't melt etc. Unlike foil or parchment, it gives better coverage and doesn't stick like foil can. Even domestic wrap from a supermarket does the job, apart from it's generally not very wide and stupidly expensive compared to the commercial stuff. Some places I've worked will use seeds, such as pumpkin, or a general seed mix, but due to allergen issues, this is less prevalent these days.","human_ref_B":"Other than this is gross and there are other cheap alternatives? I don't know why you'd want to use non food use metal on something you're going to eat.","labels":1,"seconds_difference":1822.0,"score_ratio":1.1111111111} +{"post_id":"1pj7a0","domain":"askculinary_validation","upvote_ratio":0.95,"history":"I'm in Croatia (Rovinj) and the street vendors here sell truffles. I'm interested in buying some to cook. How do I tell if the quality\/price is good? I've never eaten or used truffles before. While I'm here, I'll definitely stop by one of the nicer restaurants to have a truffle dish. But I've also seen a lot of street vendors selling it. How do I know good truffles when I see them? And about how much should they cost? Thanks!","c_root_id_A":"cd2vr2s","c_root_id_B":"cd2xlqs","created_at_utc_A":1383140061,"created_at_utc_B":1383145360,"score_A":9,"score_B":19,"human_ref_A":"I've only ever bought fresh truffles in Molise, Italy. I paid 5 euro for this. These three fit in one of my hands perfectly.The price was very cheap because Molise is crawling with truffles. I remember the smell was a moist ground smell, it was very strong. I made a few pasta dishes with just butter and thin slices of the truffles.","human_ref_B":"They should be firm to the touch not spongy. The aroma will be quite different than anything you are used to, but it shouldn't be ammoniated or moldy smelling. The truffle should feel heavy for the size. Pricing should be fairly inexpensive but current rates in America are about 800\/# for European black truffle and 2000\/# for white. A restaurant is going to charge more typically.","labels":0,"seconds_difference":5299.0,"score_ratio":2.1111111111} +{"post_id":"wwx6p5","domain":"askculinary_validation","upvote_ratio":0.83,"history":"do you rest your steak in the pan or on a plate? title says it all. i have heard of resting steak on a plate in its juices and i have heard of resting steak on a skillet (stainless steel, grill pan, cast iron skillet) what is your method? thanks in advance","c_root_id_A":"ilnq9dj","c_root_id_B":"ilnrgo9","created_at_utc_A":1661381351,"created_at_utc_B":1661381850,"score_A":33,"score_B":154,"human_ref_A":"Cutting board. Pan has too much carried heat.","human_ref_B":"Cooling rack so you don\u2019t ruin the crust.","labels":0,"seconds_difference":499.0,"score_ratio":4.6666666667} +{"post_id":"wwx6p5","domain":"askculinary_validation","upvote_ratio":0.83,"history":"do you rest your steak in the pan or on a plate? title says it all. i have heard of resting steak on a plate in its juices and i have heard of resting steak on a skillet (stainless steel, grill pan, cast iron skillet) what is your method? thanks in advance","c_root_id_A":"ilnq9dj","c_root_id_B":"ilnszaz","created_at_utc_A":1661381351,"created_at_utc_B":1661382488,"score_A":33,"score_B":97,"human_ref_A":"Cutting board. Pan has too much carried heat.","human_ref_B":"Yeah off the pan, otherwise it could overcook. Usually just a plate, but cooling rack is a great tip, I'll try that next time.","labels":0,"seconds_difference":1137.0,"score_ratio":2.9393939394} +{"post_id":"wwx6p5","domain":"askculinary_validation","upvote_ratio":0.83,"history":"do you rest your steak in the pan or on a plate? title says it all. i have heard of resting steak on a plate in its juices and i have heard of resting steak on a skillet (stainless steel, grill pan, cast iron skillet) what is your method? thanks in advance","c_root_id_A":"ilp04by","c_root_id_B":"ilpgvkp","created_at_utc_A":1661402470,"created_at_utc_B":1661414677,"score_A":2,"score_B":3,"human_ref_A":"Controversial: On a couple paper towels on a plate. Crust stays crusty b\/c all the extra fat is being wicked away from the bottom. Minimal juice loss if you're making a pan sauce.","human_ref_B":"It's not resting if it's not out of\/off of the heat, so it can't stay in the pan if that's where it was cooked. Plate is acceptable, but not ideal. Warm plate is better, but still not ideal. A cold plate will leach the heat from your steak, too hot a plate, and your steak keeps cooking, not resting. As others have mentioned, you don't want it to rest in its own juices which will make your crust go soggy. Chopsticks, crumpled foil, forks, a cooling rack in a cookie sheet, it doesn't really matter how you do it, only that it not rest in its own juices, and preferably not go cold in the mean time. It is recommended that it be covered with foil that does not contact the steak, again, this is because your crust will go soggy. You can use a lid from a frying pan, but again, make sure it doesn't contact the steak. You also don't want a tight fitting lid as that will keep in too much moisture, and again, ruin the crust.","labels":0,"seconds_difference":12207.0,"score_ratio":1.5} +{"post_id":"wwx6p5","domain":"askculinary_validation","upvote_ratio":0.83,"history":"do you rest your steak in the pan or on a plate? title says it all. i have heard of resting steak on a plate in its juices and i have heard of resting steak on a skillet (stainless steel, grill pan, cast iron skillet) what is your method? thanks in advance","c_root_id_A":"ilp2pq8","c_root_id_B":"ilpgvkp","created_at_utc_A":1661404097,"created_at_utc_B":1661414677,"score_A":2,"score_B":3,"human_ref_A":"I\u2019ve heard they often rest meats in beurre monte at The French Laundry, and I\u2019ve been meaning to try it. Kind of a \u201cwaste\u201d of butter, but it sounds amazing.","human_ref_B":"It's not resting if it's not out of\/off of the heat, so it can't stay in the pan if that's where it was cooked. Plate is acceptable, but not ideal. Warm plate is better, but still not ideal. A cold plate will leach the heat from your steak, too hot a plate, and your steak keeps cooking, not resting. As others have mentioned, you don't want it to rest in its own juices which will make your crust go soggy. Chopsticks, crumpled foil, forks, a cooling rack in a cookie sheet, it doesn't really matter how you do it, only that it not rest in its own juices, and preferably not go cold in the mean time. It is recommended that it be covered with foil that does not contact the steak, again, this is because your crust will go soggy. You can use a lid from a frying pan, but again, make sure it doesn't contact the steak. You also don't want a tight fitting lid as that will keep in too much moisture, and again, ruin the crust.","labels":0,"seconds_difference":10580.0,"score_ratio":1.5} +{"post_id":"wwx6p5","domain":"askculinary_validation","upvote_ratio":0.83,"history":"do you rest your steak in the pan or on a plate? title says it all. i have heard of resting steak on a plate in its juices and i have heard of resting steak on a skillet (stainless steel, grill pan, cast iron skillet) what is your method? thanks in advance","c_root_id_A":"ilpgvkp","c_root_id_B":"ilp651z","created_at_utc_A":1661414677,"created_at_utc_B":1661406362,"score_A":3,"score_B":2,"human_ref_A":"It's not resting if it's not out of\/off of the heat, so it can't stay in the pan if that's where it was cooked. Plate is acceptable, but not ideal. Warm plate is better, but still not ideal. A cold plate will leach the heat from your steak, too hot a plate, and your steak keeps cooking, not resting. As others have mentioned, you don't want it to rest in its own juices which will make your crust go soggy. Chopsticks, crumpled foil, forks, a cooling rack in a cookie sheet, it doesn't really matter how you do it, only that it not rest in its own juices, and preferably not go cold in the mean time. It is recommended that it be covered with foil that does not contact the steak, again, this is because your crust will go soggy. You can use a lid from a frying pan, but again, make sure it doesn't contact the steak. You also don't want a tight fitting lid as that will keep in too much moisture, and again, ruin the crust.","human_ref_B":"Cooling rack on a cutting board, mostly. If not, a warm plate will work.","labels":1,"seconds_difference":8315.0,"score_ratio":1.5} +{"post_id":"wwx6p5","domain":"askculinary_validation","upvote_ratio":0.83,"history":"do you rest your steak in the pan or on a plate? title says it all. i have heard of resting steak on a plate in its juices and i have heard of resting steak on a skillet (stainless steel, grill pan, cast iron skillet) what is your method? thanks in advance","c_root_id_A":"ilpgvkp","c_root_id_B":"ilp7mz7","created_at_utc_A":1661414677,"created_at_utc_B":1661407418,"score_A":3,"score_B":2,"human_ref_A":"It's not resting if it's not out of\/off of the heat, so it can't stay in the pan if that's where it was cooked. Plate is acceptable, but not ideal. Warm plate is better, but still not ideal. A cold plate will leach the heat from your steak, too hot a plate, and your steak keeps cooking, not resting. As others have mentioned, you don't want it to rest in its own juices which will make your crust go soggy. Chopsticks, crumpled foil, forks, a cooling rack in a cookie sheet, it doesn't really matter how you do it, only that it not rest in its own juices, and preferably not go cold in the mean time. It is recommended that it be covered with foil that does not contact the steak, again, this is because your crust will go soggy. You can use a lid from a frying pan, but again, make sure it doesn't contact the steak. You also don't want a tight fitting lid as that will keep in too much moisture, and again, ruin the crust.","human_ref_B":"Cooling rack would be best, but sometimes I don\u2019t want to make a big mess and just let it rest on the cutting board or plate","labels":1,"seconds_difference":7259.0,"score_ratio":1.5} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixlnh7g","created_at_utc_A":1669319624,"created_at_utc_B":1669287879,"score_A":23,"score_B":22,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"Everyone new to turkey frying\/burning your house down. Do not overfill the vessel with oil. Go slow, if it\u2019s too heavy to go slow get help.","labels":1,"seconds_difference":31745.0,"score_ratio":1.0454545455} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmmd0y","c_root_id_B":"ixneqj5","created_at_utc_A":1669307404,"created_at_utc_B":1669319624,"score_A":9,"score_B":23,"human_ref_A":"Hello! I\u2019m making mac and cheese for thanksgiving but my thanksgiving is a 45 minute drive from my house. I don\u2019t want the noodles to soak up all the sauce on the way. Can I make the sauce and put it in a container and then mix it together with the macaroni and bake it when i get there? Will the texture of the sauce change? It has cream cheese, heavy cream, flour, gruy\u00e8re, cheddar and white cheddar in it.","human_ref_B":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","labels":0,"seconds_difference":12220.0,"score_ratio":2.5555555556} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixnb0jm","created_at_utc_A":1669319624,"created_at_utc_B":1669317954,"score_A":23,"score_B":11,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":1,"seconds_difference":1670.0,"score_ratio":2.0909090909} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixm6h1j","created_at_utc_A":1669319624,"created_at_utc_B":1669300207,"score_A":23,"score_B":8,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"Instead of a turkey, I'm roasting two 5-pound chickens, which have been dry-brining in my fridge for a couple of days. Can someone just check and make sure I have this right? 2 birds, cavities are only stuffed with some aromatics. Dry brined and brought to room temperature. Not going to bother trussing them. Is roasting them at 350 F (gas oven) for 2 hours going to be enough?","labels":1,"seconds_difference":19417.0,"score_ratio":2.875} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmyv5k","c_root_id_B":"ixneqj5","created_at_utc_A":1669312651,"created_at_utc_B":1669319624,"score_A":7,"score_B":23,"human_ref_A":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","human_ref_B":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","labels":0,"seconds_difference":6973.0,"score_ratio":3.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixmzmst","created_at_utc_A":1669319624,"created_at_utc_B":1669312966,"score_A":23,"score_B":9,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":1,"seconds_difference":6658.0,"score_ratio":2.5555555556} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixn2l4r","created_at_utc_A":1669319624,"created_at_utc_B":1669314215,"score_A":23,"score_B":9,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","labels":1,"seconds_difference":5409.0,"score_ratio":2.5555555556} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm9odc","c_root_id_B":"ixneqj5","created_at_utc_A":1669301762,"created_at_utc_B":1669319624,"score_A":7,"score_B":23,"human_ref_A":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","human_ref_B":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","labels":0,"seconds_difference":17862.0,"score_ratio":3.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixmdmkq","created_at_utc_A":1669319624,"created_at_utc_B":1669303585,"score_A":23,"score_B":7,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","labels":1,"seconds_difference":16039.0,"score_ratio":3.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixmr34n","created_at_utc_A":1669319624,"created_at_utc_B":1669309408,"score_A":23,"score_B":5,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","labels":1,"seconds_difference":10216.0,"score_ratio":4.6} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixmug1h","created_at_utc_A":1669319624,"created_at_utc_B":1669310821,"score_A":23,"score_B":7,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","labels":1,"seconds_difference":8803.0,"score_ratio":3.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmxz16","c_root_id_B":"ixneqj5","created_at_utc_A":1669312275,"created_at_utc_B":1669319624,"score_A":8,"score_B":23,"human_ref_A":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","human_ref_B":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","labels":0,"seconds_difference":7349.0,"score_ratio":2.875} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixn2q8w","created_at_utc_A":1669319624,"created_at_utc_B":1669314277,"score_A":23,"score_B":8,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","labels":1,"seconds_difference":5347.0,"score_ratio":2.875} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixneqj5","c_root_id_B":"ixn3hzk","created_at_utc_A":1669319624,"created_at_utc_B":1669314614,"score_A":23,"score_B":9,"human_ref_A":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","human_ref_B":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","labels":1,"seconds_difference":5010.0,"score_ratio":2.5555555556} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixneqj5","created_at_utc_A":1669301183,"created_at_utc_B":1669319624,"score_A":6,"score_B":23,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously it\u2019s still frozen solid. If I had known it was frozen and I would\u2019ve thawed it much sooner, but life isn\u2019t fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isn\u2019t in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isn\u2019t in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but I\u2019m not sure if it\u2019s possible when it\u2019s frozen solid even if it\u2019s half thawed. I\u2019m trying to convince my family to let me make it in like a week, so far unsuccessfully.","labels":0,"seconds_difference":18441.0,"score_ratio":3.8333333333} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixnqz2f","created_at_utc_A":1669343702,"created_at_utc_B":1669325149,"score_A":19,"score_B":14,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","labels":1,"seconds_difference":18553.0,"score_ratio":1.3571428571} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixmmd0y","created_at_utc_A":1669343702,"created_at_utc_B":1669307404,"score_A":19,"score_B":9,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"Hello! I\u2019m making mac and cheese for thanksgiving but my thanksgiving is a 45 minute drive from my house. I don\u2019t want the noodles to soak up all the sauce on the way. Can I make the sauce and put it in a container and then mix it together with the macaroni and bake it when i get there? Will the texture of the sauce change? It has cream cheese, heavy cream, flour, gruy\u00e8re, cheddar and white cheddar in it.","labels":1,"seconds_difference":36298.0,"score_ratio":2.1111111111} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixnb0jm","created_at_utc_A":1669343702,"created_at_utc_B":1669317954,"score_A":19,"score_B":11,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":1,"seconds_difference":25748.0,"score_ratio":1.7272727273} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixnw7m3","created_at_utc_A":1669343702,"created_at_utc_B":1669327675,"score_A":19,"score_B":8,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"happy thanksgiving to you as well \ud83e\udd70","labels":1,"seconds_difference":16027.0,"score_ratio":2.375} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm6h1j","c_root_id_B":"ixoqmzl","created_at_utc_A":1669300207,"created_at_utc_B":1669343702,"score_A":8,"score_B":19,"human_ref_A":"Instead of a turkey, I'm roasting two 5-pound chickens, which have been dry-brining in my fridge for a couple of days. Can someone just check and make sure I have this right? 2 birds, cavities are only stuffed with some aromatics. Dry brined and brought to room temperature. Not going to bother trussing them. Is roasting them at 350 F (gas oven) for 2 hours going to be enough?","human_ref_B":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","labels":0,"seconds_difference":43495.0,"score_ratio":2.375} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmyv5k","c_root_id_B":"ixoqmzl","created_at_utc_A":1669312651,"created_at_utc_B":1669343702,"score_A":7,"score_B":19,"human_ref_A":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","human_ref_B":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","labels":0,"seconds_difference":31051.0,"score_ratio":2.7142857143} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixmzmst","created_at_utc_A":1669343702,"created_at_utc_B":1669312966,"score_A":19,"score_B":9,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":1,"seconds_difference":30736.0,"score_ratio":2.1111111111} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2l4r","c_root_id_B":"ixoqmzl","created_at_utc_A":1669314215,"created_at_utc_B":1669343702,"score_A":9,"score_B":19,"human_ref_A":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","human_ref_B":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","labels":0,"seconds_difference":29487.0,"score_ratio":2.1111111111} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixm9odc","created_at_utc_A":1669343702,"created_at_utc_B":1669301762,"score_A":19,"score_B":7,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","labels":1,"seconds_difference":41940.0,"score_ratio":2.7142857143} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixmdmkq","created_at_utc_A":1669343702,"created_at_utc_B":1669303585,"score_A":19,"score_B":7,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","labels":1,"seconds_difference":40117.0,"score_ratio":2.7142857143} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixmr34n","created_at_utc_A":1669343702,"created_at_utc_B":1669309408,"score_A":19,"score_B":5,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","labels":1,"seconds_difference":34294.0,"score_ratio":3.8} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixoqmzl","created_at_utc_A":1669310821,"created_at_utc_B":1669343702,"score_A":7,"score_B":19,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","labels":0,"seconds_difference":32881.0,"score_ratio":2.7142857143} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmxz16","c_root_id_B":"ixoqmzl","created_at_utc_A":1669312275,"created_at_utc_B":1669343702,"score_A":8,"score_B":19,"human_ref_A":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","human_ref_B":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","labels":0,"seconds_difference":31427.0,"score_ratio":2.375} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2q8w","c_root_id_B":"ixoqmzl","created_at_utc_A":1669314277,"created_at_utc_B":1669343702,"score_A":8,"score_B":19,"human_ref_A":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","human_ref_B":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","labels":0,"seconds_difference":29425.0,"score_ratio":2.375} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixn3hzk","created_at_utc_A":1669343702,"created_at_utc_B":1669314614,"score_A":19,"score_B":9,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","labels":1,"seconds_difference":29088.0,"score_ratio":2.1111111111} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixoqmzl","c_root_id_B":"ixm8gdk","created_at_utc_A":1669343702,"created_at_utc_B":1669301183,"score_A":19,"score_B":6,"human_ref_A":"GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.","human_ref_B":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","labels":1,"seconds_difference":42519.0,"score_ratio":3.1666666667} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmmd0y","c_root_id_B":"ixnqz2f","created_at_utc_A":1669307404,"created_at_utc_B":1669325149,"score_A":9,"score_B":14,"human_ref_A":"Hello! I\u2019m making mac and cheese for thanksgiving but my thanksgiving is a 45 minute drive from my house. I don\u2019t want the noodles to soak up all the sauce on the way. Can I make the sauce and put it in a container and then mix it together with the macaroni and bake it when i get there? Will the texture of the sauce change? It has cream cheese, heavy cream, flour, gruy\u00e8re, cheddar and white cheddar in it.","human_ref_B":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","labels":0,"seconds_difference":17745.0,"score_ratio":1.5555555556} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnqz2f","c_root_id_B":"ixnb0jm","created_at_utc_A":1669325149,"created_at_utc_B":1669317954,"score_A":14,"score_B":11,"human_ref_A":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":1,"seconds_difference":7195.0,"score_ratio":1.2727272727} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnqz2f","c_root_id_B":"ixm6h1j","created_at_utc_A":1669325149,"created_at_utc_B":1669300207,"score_A":14,"score_B":8,"human_ref_A":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","human_ref_B":"Instead of a turkey, I'm roasting two 5-pound chickens, which have been dry-brining in my fridge for a couple of days. Can someone just check and make sure I have this right? 2 birds, cavities are only stuffed with some aromatics. Dry brined and brought to room temperature. Not going to bother trussing them. Is roasting them at 350 F (gas oven) for 2 hours going to be enough?","labels":1,"seconds_difference":24942.0,"score_ratio":1.75} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmyv5k","c_root_id_B":"ixnqz2f","created_at_utc_A":1669312651,"created_at_utc_B":1669325149,"score_A":7,"score_B":14,"human_ref_A":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","human_ref_B":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","labels":0,"seconds_difference":12498.0,"score_ratio":2.0} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnqz2f","c_root_id_B":"ixmzmst","created_at_utc_A":1669325149,"created_at_utc_B":1669312966,"score_A":14,"score_B":9,"human_ref_A":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":1,"seconds_difference":12183.0,"score_ratio":1.5555555556} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnqz2f","c_root_id_B":"ixn2l4r","created_at_utc_A":1669325149,"created_at_utc_B":1669314215,"score_A":14,"score_B":9,"human_ref_A":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","human_ref_B":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","labels":1,"seconds_difference":10934.0,"score_ratio":1.5555555556} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnqz2f","c_root_id_B":"ixm9odc","created_at_utc_A":1669325149,"created_at_utc_B":1669301762,"score_A":14,"score_B":7,"human_ref_A":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","human_ref_B":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","labels":1,"seconds_difference":23387.0,"score_ratio":2.0} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnqz2f","c_root_id_B":"ixmdmkq","created_at_utc_A":1669325149,"created_at_utc_B":1669303585,"score_A":14,"score_B":7,"human_ref_A":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","human_ref_B":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","labels":1,"seconds_difference":21564.0,"score_ratio":2.0} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmr34n","c_root_id_B":"ixnqz2f","created_at_utc_A":1669309408,"created_at_utc_B":1669325149,"score_A":5,"score_B":14,"human_ref_A":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","human_ref_B":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","labels":0,"seconds_difference":15741.0,"score_ratio":2.8} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnqz2f","c_root_id_B":"ixmug1h","created_at_utc_A":1669325149,"created_at_utc_B":1669310821,"score_A":14,"score_B":7,"human_ref_A":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","human_ref_B":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","labels":1,"seconds_difference":14328.0,"score_ratio":2.0} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmxz16","c_root_id_B":"ixnqz2f","created_at_utc_A":1669312275,"created_at_utc_B":1669325149,"score_A":8,"score_B":14,"human_ref_A":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","human_ref_B":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","labels":0,"seconds_difference":12874.0,"score_ratio":1.75} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2q8w","c_root_id_B":"ixnqz2f","created_at_utc_A":1669314277,"created_at_utc_B":1669325149,"score_A":8,"score_B":14,"human_ref_A":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","human_ref_B":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","labels":0,"seconds_difference":10872.0,"score_ratio":1.75} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn3hzk","c_root_id_B":"ixnqz2f","created_at_utc_A":1669314614,"created_at_utc_B":1669325149,"score_A":9,"score_B":14,"human_ref_A":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","human_ref_B":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","labels":0,"seconds_difference":10535.0,"score_ratio":1.5555555556} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnqz2f","c_root_id_B":"ixm8gdk","created_at_utc_A":1669325149,"created_at_utc_B":1669301183,"score_A":14,"score_B":6,"human_ref_A":"I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!","human_ref_B":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","labels":1,"seconds_difference":23966.0,"score_ratio":2.3333333333} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmmd0y","c_root_id_B":"ixnb0jm","created_at_utc_A":1669307404,"created_at_utc_B":1669317954,"score_A":9,"score_B":11,"human_ref_A":"Hello! I\u2019m making mac and cheese for thanksgiving but my thanksgiving is a 45 minute drive from my house. I don\u2019t want the noodles to soak up all the sauce on the way. Can I make the sauce and put it in a container and then mix it together with the macaroni and bake it when i get there? Will the texture of the sauce change? It has cream cheese, heavy cream, flour, gruy\u00e8re, cheddar and white cheddar in it.","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":10550.0,"score_ratio":1.2222222222} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm6h1j","c_root_id_B":"ixmmd0y","created_at_utc_A":1669300207,"created_at_utc_B":1669307404,"score_A":8,"score_B":9,"human_ref_A":"Instead of a turkey, I'm roasting two 5-pound chickens, which have been dry-brining in my fridge for a couple of days. Can someone just check and make sure I have this right? 2 birds, cavities are only stuffed with some aromatics. Dry brined and brought to room temperature. Not going to bother trussing them. Is roasting them at 350 F (gas oven) for 2 hours going to be enough?","human_ref_B":"Hello! I\u2019m making mac and cheese for thanksgiving but my thanksgiving is a 45 minute drive from my house. I don\u2019t want the noodles to soak up all the sauce on the way. Can I make the sauce and put it in a container and then mix it together with the macaroni and bake it when i get there? Will the texture of the sauce change? It has cream cheese, heavy cream, flour, gruy\u00e8re, cheddar and white cheddar in it.","labels":0,"seconds_difference":7197.0,"score_ratio":1.125} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm9odc","c_root_id_B":"ixmmd0y","created_at_utc_A":1669301762,"created_at_utc_B":1669307404,"score_A":7,"score_B":9,"human_ref_A":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","human_ref_B":"Hello! I\u2019m making mac and cheese for thanksgiving but my thanksgiving is a 45 minute drive from my house. I don\u2019t want the noodles to soak up all the sauce on the way. Can I make the sauce and put it in a container and then mix it together with the macaroni and bake it when i get there? Will the texture of the sauce change? It has cream cheese, heavy cream, flour, gruy\u00e8re, cheddar and white cheddar in it.","labels":0,"seconds_difference":5642.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmmd0y","c_root_id_B":"ixmdmkq","created_at_utc_A":1669307404,"created_at_utc_B":1669303585,"score_A":9,"score_B":7,"human_ref_A":"Hello! I\u2019m making mac and cheese for thanksgiving but my thanksgiving is a 45 minute drive from my house. I don\u2019t want the noodles to soak up all the sauce on the way. Can I make the sauce and put it in a container and then mix it together with the macaroni and bake it when i get there? Will the texture of the sauce change? It has cream cheese, heavy cream, flour, gruy\u00e8re, cheddar and white cheddar in it.","human_ref_B":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","labels":1,"seconds_difference":3819.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmmd0y","c_root_id_B":"ixm8gdk","created_at_utc_A":1669307404,"created_at_utc_B":1669301183,"score_A":9,"score_B":6,"human_ref_A":"Hello! I\u2019m making mac and cheese for thanksgiving but my thanksgiving is a 45 minute drive from my house. I don\u2019t want the noodles to soak up all the sauce on the way. Can I make the sauce and put it in a container and then mix it together with the macaroni and bake it when i get there? Will the texture of the sauce change? It has cream cheese, heavy cream, flour, gruy\u00e8re, cheddar and white cheddar in it.","human_ref_B":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","labels":1,"seconds_difference":6221.0,"score_ratio":1.5} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm6h1j","c_root_id_B":"ixnb0jm","created_at_utc_A":1669300207,"created_at_utc_B":1669317954,"score_A":8,"score_B":11,"human_ref_A":"Instead of a turkey, I'm roasting two 5-pound chickens, which have been dry-brining in my fridge for a couple of days. Can someone just check and make sure I have this right? 2 birds, cavities are only stuffed with some aromatics. Dry brined and brought to room temperature. Not going to bother trussing them. Is roasting them at 350 F (gas oven) for 2 hours going to be enough?","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":17747.0,"score_ratio":1.375} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmyv5k","c_root_id_B":"ixnb0jm","created_at_utc_A":1669312651,"created_at_utc_B":1669317954,"score_A":7,"score_B":11,"human_ref_A":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":5303.0,"score_ratio":1.5714285714} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnb0jm","c_root_id_B":"ixmzmst","created_at_utc_A":1669317954,"created_at_utc_B":1669312966,"score_A":11,"score_B":9,"human_ref_A":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":1,"seconds_difference":4988.0,"score_ratio":1.2222222222} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2l4r","c_root_id_B":"ixnb0jm","created_at_utc_A":1669314215,"created_at_utc_B":1669317954,"score_A":9,"score_B":11,"human_ref_A":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":3739.0,"score_ratio":1.2222222222} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm9odc","c_root_id_B":"ixnb0jm","created_at_utc_A":1669301762,"created_at_utc_B":1669317954,"score_A":7,"score_B":11,"human_ref_A":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":16192.0,"score_ratio":1.5714285714} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnb0jm","c_root_id_B":"ixmdmkq","created_at_utc_A":1669317954,"created_at_utc_B":1669303585,"score_A":11,"score_B":7,"human_ref_A":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","human_ref_B":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","labels":1,"seconds_difference":14369.0,"score_ratio":1.5714285714} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnb0jm","c_root_id_B":"ixmr34n","created_at_utc_A":1669317954,"created_at_utc_B":1669309408,"score_A":11,"score_B":5,"human_ref_A":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","human_ref_B":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","labels":1,"seconds_difference":8546.0,"score_ratio":2.2} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixnb0jm","created_at_utc_A":1669310821,"created_at_utc_B":1669317954,"score_A":7,"score_B":11,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":7133.0,"score_ratio":1.5714285714} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmxz16","c_root_id_B":"ixnb0jm","created_at_utc_A":1669312275,"created_at_utc_B":1669317954,"score_A":8,"score_B":11,"human_ref_A":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":5679.0,"score_ratio":1.375} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnb0jm","c_root_id_B":"ixn2q8w","created_at_utc_A":1669317954,"created_at_utc_B":1669314277,"score_A":11,"score_B":8,"human_ref_A":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","human_ref_B":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","labels":1,"seconds_difference":3677.0,"score_ratio":1.375} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn3hzk","c_root_id_B":"ixnb0jm","created_at_utc_A":1669314614,"created_at_utc_B":1669317954,"score_A":9,"score_B":11,"human_ref_A":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":3340.0,"score_ratio":1.2222222222} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixnb0jm","created_at_utc_A":1669301183,"created_at_utc_B":1669317954,"score_A":6,"score_B":11,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.","labels":0,"seconds_difference":16771.0,"score_ratio":1.8333333333} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmyv5k","c_root_id_B":"ixnw7m3","created_at_utc_A":1669312651,"created_at_utc_B":1669327675,"score_A":7,"score_B":8,"human_ref_A":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","human_ref_B":"happy thanksgiving to you as well \ud83e\udd70","labels":0,"seconds_difference":15024.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm9odc","c_root_id_B":"ixnw7m3","created_at_utc_A":1669301762,"created_at_utc_B":1669327675,"score_A":7,"score_B":8,"human_ref_A":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","human_ref_B":"happy thanksgiving to you as well \ud83e\udd70","labels":0,"seconds_difference":25913.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnw7m3","c_root_id_B":"ixmdmkq","created_at_utc_A":1669327675,"created_at_utc_B":1669303585,"score_A":8,"score_B":7,"human_ref_A":"happy thanksgiving to you as well \ud83e\udd70","human_ref_B":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","labels":1,"seconds_difference":24090.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnw7m3","c_root_id_B":"ixmr34n","created_at_utc_A":1669327675,"created_at_utc_B":1669309408,"score_A":8,"score_B":5,"human_ref_A":"happy thanksgiving to you as well \ud83e\udd70","human_ref_B":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","labels":1,"seconds_difference":18267.0,"score_ratio":1.6} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixnw7m3","created_at_utc_A":1669310821,"created_at_utc_B":1669327675,"score_A":7,"score_B":8,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"happy thanksgiving to you as well \ud83e\udd70","labels":0,"seconds_difference":16854.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixnw7m3","c_root_id_B":"ixm8gdk","created_at_utc_A":1669327675,"created_at_utc_B":1669301183,"score_A":8,"score_B":6,"human_ref_A":"happy thanksgiving to you as well \ud83e\udd70","human_ref_B":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","labels":1,"seconds_difference":26492.0,"score_ratio":1.3333333333} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm6h1j","c_root_id_B":"ixmzmst","created_at_utc_A":1669300207,"created_at_utc_B":1669312966,"score_A":8,"score_B":9,"human_ref_A":"Instead of a turkey, I'm roasting two 5-pound chickens, which have been dry-brining in my fridge for a couple of days. Can someone just check and make sure I have this right? 2 birds, cavities are only stuffed with some aromatics. Dry brined and brought to room temperature. Not going to bother trussing them. Is roasting them at 350 F (gas oven) for 2 hours going to be enough?","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":0,"seconds_difference":12759.0,"score_ratio":1.125} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2l4r","c_root_id_B":"ixm6h1j","created_at_utc_A":1669314215,"created_at_utc_B":1669300207,"score_A":9,"score_B":8,"human_ref_A":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","human_ref_B":"Instead of a turkey, I'm roasting two 5-pound chickens, which have been dry-brining in my fridge for a couple of days. Can someone just check and make sure I have this right? 2 birds, cavities are only stuffed with some aromatics. Dry brined and brought to room temperature. Not going to bother trussing them. Is roasting them at 350 F (gas oven) for 2 hours going to be enough?","labels":1,"seconds_difference":14008.0,"score_ratio":1.125} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn3hzk","c_root_id_B":"ixm6h1j","created_at_utc_A":1669314614,"created_at_utc_B":1669300207,"score_A":9,"score_B":8,"human_ref_A":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","human_ref_B":"Instead of a turkey, I'm roasting two 5-pound chickens, which have been dry-brining in my fridge for a couple of days. Can someone just check and make sure I have this right? 2 birds, cavities are only stuffed with some aromatics. Dry brined and brought to room temperature. Not going to bother trussing them. Is roasting them at 350 F (gas oven) for 2 hours going to be enough?","labels":1,"seconds_difference":14407.0,"score_ratio":1.125} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmzmst","c_root_id_B":"ixmyv5k","created_at_utc_A":1669312966,"created_at_utc_B":1669312651,"score_A":9,"score_B":7,"human_ref_A":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","human_ref_B":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","labels":1,"seconds_difference":315.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2l4r","c_root_id_B":"ixmyv5k","created_at_utc_A":1669314215,"created_at_utc_B":1669312651,"score_A":9,"score_B":7,"human_ref_A":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","human_ref_B":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","labels":1,"seconds_difference":1564.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmr34n","c_root_id_B":"ixmyv5k","created_at_utc_A":1669309408,"created_at_utc_B":1669312651,"score_A":5,"score_B":7,"human_ref_A":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","human_ref_B":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","labels":0,"seconds_difference":3243.0,"score_ratio":1.4} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmyv5k","c_root_id_B":"ixn2q8w","created_at_utc_A":1669312651,"created_at_utc_B":1669314277,"score_A":7,"score_B":8,"human_ref_A":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","human_ref_B":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","labels":0,"seconds_difference":1626.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn3hzk","c_root_id_B":"ixmyv5k","created_at_utc_A":1669314614,"created_at_utc_B":1669312651,"score_A":9,"score_B":7,"human_ref_A":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","human_ref_B":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","labels":1,"seconds_difference":1963.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmyv5k","c_root_id_B":"ixm8gdk","created_at_utc_A":1669312651,"created_at_utc_B":1669301183,"score_A":7,"score_B":6,"human_ref_A":"Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?","human_ref_B":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","labels":1,"seconds_difference":11468.0,"score_ratio":1.1666666667} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmzmst","c_root_id_B":"ixm9odc","created_at_utc_A":1669312966,"created_at_utc_B":1669301762,"score_A":9,"score_B":7,"human_ref_A":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","human_ref_B":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","labels":1,"seconds_difference":11204.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmzmst","c_root_id_B":"ixmdmkq","created_at_utc_A":1669312966,"created_at_utc_B":1669303585,"score_A":9,"score_B":7,"human_ref_A":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","human_ref_B":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","labels":1,"seconds_difference":9381.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmr34n","c_root_id_B":"ixmzmst","created_at_utc_A":1669309408,"created_at_utc_B":1669312966,"score_A":5,"score_B":9,"human_ref_A":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":0,"seconds_difference":3558.0,"score_ratio":1.8} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixmzmst","created_at_utc_A":1669310821,"created_at_utc_B":1669312966,"score_A":7,"score_B":9,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":0,"seconds_difference":2145.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmxz16","c_root_id_B":"ixmzmst","created_at_utc_A":1669312275,"created_at_utc_B":1669312966,"score_A":8,"score_B":9,"human_ref_A":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":0,"seconds_difference":691.0,"score_ratio":1.125} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixmzmst","created_at_utc_A":1669301183,"created_at_utc_B":1669312966,"score_A":6,"score_B":9,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"I have a 16 pound Turkey that\u2019s still frozen, what\u2019s the best way to defrost it? And how long should I be cooking it for and at what temp?","labels":0,"seconds_difference":11783.0,"score_ratio":1.5} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2l4r","c_root_id_B":"ixm9odc","created_at_utc_A":1669314215,"created_at_utc_B":1669301762,"score_A":9,"score_B":7,"human_ref_A":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","human_ref_B":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","labels":1,"seconds_difference":12453.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmdmkq","c_root_id_B":"ixn2l4r","created_at_utc_A":1669303585,"created_at_utc_B":1669314215,"score_A":7,"score_B":9,"human_ref_A":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","human_ref_B":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","labels":0,"seconds_difference":10630.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmr34n","c_root_id_B":"ixn2l4r","created_at_utc_A":1669309408,"created_at_utc_B":1669314215,"score_A":5,"score_B":9,"human_ref_A":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","human_ref_B":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","labels":0,"seconds_difference":4807.0,"score_ratio":1.8} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixn2l4r","created_at_utc_A":1669310821,"created_at_utc_B":1669314215,"score_A":7,"score_B":9,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","labels":0,"seconds_difference":3394.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2l4r","c_root_id_B":"ixmxz16","created_at_utc_A":1669314215,"created_at_utc_B":1669312275,"score_A":9,"score_B":8,"human_ref_A":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","human_ref_B":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","labels":1,"seconds_difference":1940.0,"score_ratio":1.125} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixn2l4r","created_at_utc_A":1669301183,"created_at_utc_B":1669314215,"score_A":6,"score_B":9,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: Current status","labels":0,"seconds_difference":13032.0,"score_ratio":1.5} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm9odc","c_root_id_B":"ixmxz16","created_at_utc_A":1669301762,"created_at_utc_B":1669312275,"score_A":7,"score_B":8,"human_ref_A":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","human_ref_B":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","labels":0,"seconds_difference":10513.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2q8w","c_root_id_B":"ixm9odc","created_at_utc_A":1669314277,"created_at_utc_B":1669301762,"score_A":8,"score_B":7,"human_ref_A":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","human_ref_B":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","labels":1,"seconds_difference":12515.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn3hzk","c_root_id_B":"ixm9odc","created_at_utc_A":1669314614,"created_at_utc_B":1669301762,"score_A":9,"score_B":7,"human_ref_A":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","human_ref_B":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","labels":1,"seconds_difference":12852.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixm9odc","created_at_utc_A":1669301183,"created_at_utc_B":1669301762,"score_A":6,"score_B":7,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"I'm roasting veggies (red potatoes, carrots, celery, onion, poblano peppers) with a couple chicken breasts and adding some vegetable stock (instead of butter) can I make a gravy from the \"drippings\"? I've never made gravy before but was curious if it could work... Any advice appreciated! adding to my post based on the amazing answers so far \ud83d\ude4f the chicken breasts are boneless skinless we don't use butter but we do use olive oil I have both flour and corn starch in the pantry thank you I'll be trying some techniques below, this community is amazing!!","labels":0,"seconds_difference":579.0,"score_ratio":1.1666666667} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmdmkq","c_root_id_B":"ixmxz16","created_at_utc_A":1669303585,"created_at_utc_B":1669312275,"score_A":7,"score_B":8,"human_ref_A":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","human_ref_B":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","labels":0,"seconds_difference":8690.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmdmkq","c_root_id_B":"ixn2q8w","created_at_utc_A":1669303585,"created_at_utc_B":1669314277,"score_A":7,"score_B":8,"human_ref_A":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","human_ref_B":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","labels":0,"seconds_difference":10692.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmdmkq","c_root_id_B":"ixn3hzk","created_at_utc_A":1669303585,"created_at_utc_B":1669314614,"score_A":7,"score_B":9,"human_ref_A":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","human_ref_B":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","labels":0,"seconds_difference":11029.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixmdmkq","created_at_utc_A":1669301183,"created_at_utc_B":1669303585,"score_A":6,"score_B":7,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"I'm making a peach crisp and I haven't been able to find anything describing the difference between using melted butter or cold butter for the topping. I want a crunchy crispy topping rather than something cakey. Does anyone know the best method to achieve that?","labels":0,"seconds_difference":2402.0,"score_ratio":1.1666666667} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixmr34n","created_at_utc_A":1669310821,"created_at_utc_B":1669309408,"score_A":7,"score_B":5,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","labels":1,"seconds_difference":1413.0,"score_ratio":1.4} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmxz16","c_root_id_B":"ixmr34n","created_at_utc_A":1669312275,"created_at_utc_B":1669309408,"score_A":8,"score_B":5,"human_ref_A":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","human_ref_B":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","labels":1,"seconds_difference":2867.0,"score_ratio":1.6} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmr34n","c_root_id_B":"ixn2q8w","created_at_utc_A":1669309408,"created_at_utc_B":1669314277,"score_A":5,"score_B":8,"human_ref_A":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","human_ref_B":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","labels":0,"seconds_difference":4869.0,"score_ratio":1.6} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmr34n","c_root_id_B":"ixn3hzk","created_at_utc_A":1669309408,"created_at_utc_B":1669314614,"score_A":5,"score_B":9,"human_ref_A":"I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride \u2639\ufe0f any diy tips or hacks?","human_ref_B":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","labels":0,"seconds_difference":5206.0,"score_ratio":1.8} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixmxz16","created_at_utc_A":1669310821,"created_at_utc_B":1669312275,"score_A":7,"score_B":8,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","labels":0,"seconds_difference":1454.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixn2q8w","created_at_utc_A":1669310821,"created_at_utc_B":1669314277,"score_A":7,"score_B":8,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","labels":0,"seconds_difference":3456.0,"score_ratio":1.1428571429} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmug1h","c_root_id_B":"ixn3hzk","created_at_utc_A":1669310821,"created_at_utc_B":1669314614,"score_A":7,"score_B":9,"human_ref_A":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","human_ref_B":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","labels":0,"seconds_difference":3793.0,"score_ratio":1.2857142857} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixmug1h","created_at_utc_A":1669301183,"created_at_utc_B":1669310821,"score_A":6,"score_B":7,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"What\u2019s the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom I\u2019m making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!","labels":0,"seconds_difference":9638.0,"score_ratio":1.1666666667} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn3hzk","c_root_id_B":"ixmxz16","created_at_utc_A":1669314614,"created_at_utc_B":1669312275,"score_A":9,"score_B":8,"human_ref_A":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","human_ref_B":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","labels":1,"seconds_difference":2339.0,"score_ratio":1.125} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixmxz16","c_root_id_B":"ixm8gdk","created_at_utc_A":1669312275,"created_at_utc_B":1669301183,"score_A":8,"score_B":6,"human_ref_A":"Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?","human_ref_B":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","labels":1,"seconds_difference":11092.0,"score_ratio":1.3333333333} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixn2q8w","c_root_id_B":"ixn3hzk","created_at_utc_A":1669314277,"created_at_utc_B":1669314614,"score_A":8,"score_B":9,"human_ref_A":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","human_ref_B":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","labels":0,"seconds_difference":337.0,"score_ratio":1.125} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixn2q8w","created_at_utc_A":1669301183,"created_at_utc_B":1669314277,"score_A":6,"score_B":8,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"I\u2019m supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty\/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so it\u2019s already completely cool.","labels":0,"seconds_difference":13094.0,"score_ratio":1.3333333333} +{"post_id":"z3h084","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Annual AskCulinary Thanksgiving Live Help Thread Is your turkey refusing to defrost? Need to get a pound of lard out of your mother-in-law's stuffing recipe? Trying to cook for a crowd with two burners and a crockpot? Do you smell something burning? \/r\/AskCulinary is here to answer all your Thanksgiving culinary questions and make your holiday a little less stressful! Welcome to the annual \/r\/AskCulinary Thanksgiving help discussion! As always, our usual rules will be loosened for these posts where, along with the usual questions and expert answers, you are encouraged to trade recipes and personal anecdotes on the topic at hand. Obnoxiousness and misinformation will still be deleted, though. Volunteers from the \/r\/AskCulinary community will be checking in on this post in shifts throughout most of the day, but if you see an unanswered question that you know something about, please feel free to help.","c_root_id_A":"ixm8gdk","c_root_id_B":"ixn3hzk","created_at_utc_A":1669301183,"created_at_utc_B":1669314614,"score_A":6,"score_B":9,"human_ref_A":"Trying the Alton brown method on a smaller turkey (10 lbs). Seems like everyone on the comments\/review is doing a 14lb or bigger bird. The instructions say \"14 to 16 pound bird should require a total of 2 to 2 1\/2 hours of roasting at 350F\" after the 30 min roast at 500F. Any idea how long I should cook my smaller bird? I calculated it out to 8-9 min\/lb but this seems like a pretty short cook time overall (80 min + 30 min roast). Also, is 500F at 30 minutes too excessive for the initial roast? Should I try lower heat or less time?","human_ref_B":"Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! I\u2019m baking homemade crescent rolls for dinner. However, I\u2019m leaving our house at 1 pm and dinner isn\u2019t until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!","labels":0,"seconds_difference":13431.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv71lir","c_root_id_B":"fv6jbt5","created_at_utc_A":1592449867,"created_at_utc_B":1592439181,"score_A":11,"score_B":8,"human_ref_A":"You need a ripping hot pan to get that wok hei flavour all the restuarants have. Try using a cast iron or carbon steel pan, and crank your burner to the max. (Stainless steel could work too, but I find the rice sticks a lot) And dry day old rice too. That's ~~super~~ important. Edit: I've changed my mind; old rice is important, but really only because it's easier to fry than clumpy sticky rice and more dry. The heat is what actually creates restaurant flavour.","human_ref_B":"Maybe this will help? Check out this video from Chinese Cooking Demystified. Watching this channel for a while has really improved my stir fry technique. https:\/\/www.youtube.com\/watch?v=n10xBmqehik","labels":1,"seconds_difference":10686.0,"score_ratio":1.375} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv6mysa","c_root_id_B":"fv71lir","created_at_utc_A":1592441172,"created_at_utc_B":1592449867,"score_A":7,"score_B":11,"human_ref_A":"Could be the type of soy sauce. Each country has its own version of fried rice and it's own type of soy sauce that tastes different. Thai fried rice use fish sauce and Mountain or Maggie brand soy sauce. Chinese fried rice uses chinese style soy sauce, oyster sauce, and sometimes a dark soy sauce.","human_ref_B":"You need a ripping hot pan to get that wok hei flavour all the restuarants have. Try using a cast iron or carbon steel pan, and crank your burner to the max. (Stainless steel could work too, but I find the rice sticks a lot) And dry day old rice too. That's ~~super~~ important. Edit: I've changed my mind; old rice is important, but really only because it's easier to fry than clumpy sticky rice and more dry. The heat is what actually creates restaurant flavour.","labels":0,"seconds_difference":8695.0,"score_ratio":1.5714285714} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv71lir","c_root_id_B":"fv6n6dv","created_at_utc_A":1592449867,"created_at_utc_B":1592441291,"score_A":11,"score_B":6,"human_ref_A":"You need a ripping hot pan to get that wok hei flavour all the restuarants have. Try using a cast iron or carbon steel pan, and crank your burner to the max. (Stainless steel could work too, but I find the rice sticks a lot) And dry day old rice too. That's ~~super~~ important. Edit: I've changed my mind; old rice is important, but really only because it's easier to fry than clumpy sticky rice and more dry. The heat is what actually creates restaurant flavour.","human_ref_B":"Add a little white sugar, it really helps the flavour of the soy sauce","labels":1,"seconds_difference":8576.0,"score_ratio":1.8333333333} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv6k0ob","c_root_id_B":"fv71lir","created_at_utc_A":1592439503,"created_at_utc_B":1592449867,"score_A":5,"score_B":11,"human_ref_A":"No sesame oil in traditional fried rice.","human_ref_B":"You need a ripping hot pan to get that wok hei flavour all the restuarants have. Try using a cast iron or carbon steel pan, and crank your burner to the max. (Stainless steel could work too, but I find the rice sticks a lot) And dry day old rice too. That's ~~super~~ important. Edit: I've changed my mind; old rice is important, but really only because it's easier to fry than clumpy sticky rice and more dry. The heat is what actually creates restaurant flavour.","labels":0,"seconds_difference":10364.0,"score_ratio":2.2} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv71lir","c_root_id_B":"fv6pptg","created_at_utc_A":1592449867,"created_at_utc_B":1592442756,"score_A":11,"score_B":4,"human_ref_A":"You need a ripping hot pan to get that wok hei flavour all the restuarants have. Try using a cast iron or carbon steel pan, and crank your burner to the max. (Stainless steel could work too, but I find the rice sticks a lot) And dry day old rice too. That's ~~super~~ important. Edit: I've changed my mind; old rice is important, but really only because it's easier to fry than clumpy sticky rice and more dry. The heat is what actually creates restaurant flavour.","human_ref_B":"Day old rice is key. Also you\u2019re probably using the wrong kind of soy sauce. Kikoman is terrible and is meant for sushi, if that\u2019s what you\u2019re using. My personal favorite is to add some chicken powder or powdered bouillon instead of MSG and then white pepper at the end.","labels":1,"seconds_difference":7111.0,"score_ratio":2.75} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv71lir","c_root_id_B":"fv70gn8","created_at_utc_A":1592449867,"created_at_utc_B":1592449171,"score_A":11,"score_B":3,"human_ref_A":"You need a ripping hot pan to get that wok hei flavour all the restuarants have. Try using a cast iron or carbon steel pan, and crank your burner to the max. (Stainless steel could work too, but I find the rice sticks a lot) And dry day old rice too. That's ~~super~~ important. Edit: I've changed my mind; old rice is important, but really only because it's easier to fry than clumpy sticky rice and more dry. The heat is what actually creates restaurant flavour.","human_ref_B":"Need some MSG in there but the single thing I've found that kicks fried rice to another level is about a teaspoon of Lao Gan Ma per serving. You can get this at any grocery where Chinese people like to go.","labels":1,"seconds_difference":696.0,"score_ratio":3.6666666667} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv7094r","c_root_id_B":"fv71lir","created_at_utc_A":1592449043,"created_at_utc_B":1592449867,"score_A":2,"score_B":11,"human_ref_A":"U also feel the same way! My question is could it be the oil that they use to fry or what type of rice? I noticed you talked about Soy,Msg, chicken powder I do use these things and I don t get restaurant quality.","human_ref_B":"You need a ripping hot pan to get that wok hei flavour all the restuarants have. Try using a cast iron or carbon steel pan, and crank your burner to the max. (Stainless steel could work too, but I find the rice sticks a lot) And dry day old rice too. That's ~~super~~ important. Edit: I've changed my mind; old rice is important, but really only because it's easier to fry than clumpy sticky rice and more dry. The heat is what actually creates restaurant flavour.","labels":0,"seconds_difference":824.0,"score_ratio":5.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv6k0ob","c_root_id_B":"fv6mysa","created_at_utc_A":1592439503,"created_at_utc_B":1592441172,"score_A":5,"score_B":7,"human_ref_A":"No sesame oil in traditional fried rice.","human_ref_B":"Could be the type of soy sauce. Each country has its own version of fried rice and it's own type of soy sauce that tastes different. Thai fried rice use fish sauce and Mountain or Maggie brand soy sauce. Chinese fried rice uses chinese style soy sauce, oyster sauce, and sometimes a dark soy sauce.","labels":0,"seconds_difference":1669.0,"score_ratio":1.4} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv6n6dv","c_root_id_B":"fv6k0ob","created_at_utc_A":1592441291,"created_at_utc_B":1592439503,"score_A":6,"score_B":5,"human_ref_A":"Add a little white sugar, it really helps the flavour of the soy sauce","human_ref_B":"No sesame oil in traditional fried rice.","labels":1,"seconds_difference":1788.0,"score_ratio":1.2} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv7094r","c_root_id_B":"fv7ik4f","created_at_utc_A":1592449043,"created_at_utc_B":1592462131,"score_A":2,"score_B":3,"human_ref_A":"U also feel the same way! My question is could it be the oil that they use to fry or what type of rice? I noticed you talked about Soy,Msg, chicken powder I do use these things and I don t get restaurant quality.","human_ref_B":"Definitely missing butter","labels":0,"seconds_difference":13088.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv72wn8","c_root_id_B":"fv7ik4f","created_at_utc_A":1592450686,"created_at_utc_B":1592462131,"score_A":2,"score_B":3,"human_ref_A":"Do you heat up the wok to a high temperature first? It needs to reach a high point to be able to sizzle.","human_ref_B":"Definitely missing butter","labels":0,"seconds_difference":11445.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv74sca","c_root_id_B":"fv7ik4f","created_at_utc_A":1592451871,"created_at_utc_B":1592462131,"score_A":2,"score_B":3,"human_ref_A":"MSG is the mystery ingredient you\u2019re missing, I promise. It\u2019s as ubiquitous as salt at Asian restaurants","human_ref_B":"Definitely missing butter","labels":0,"seconds_difference":10260.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv7ik4f","c_root_id_B":"fv7epu3","created_at_utc_A":1592462131,"created_at_utc_B":1592458961,"score_A":3,"score_B":2,"human_ref_A":"Definitely missing butter","human_ref_B":"Separating the eggs can help, too. If you massage the old rice with the egg yolks, the grains will do a better job of not sticking together when you fry everything. Really get it in there so that each grain is coated in egg yolk. Beat and fry the egg whites before you cook anything else, then take them out of the pan and chop them up into small pieces. Then add the bits of egg white back to the fried rice toward the end of the cooking process. My fried rice improved a lot once I did these two things!","labels":1,"seconds_difference":3170.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv70gn8","c_root_id_B":"fv7094r","created_at_utc_A":1592449171,"created_at_utc_B":1592449043,"score_A":3,"score_B":2,"human_ref_A":"Need some MSG in there but the single thing I've found that kicks fried rice to another level is about a teaspoon of Lao Gan Ma per serving. You can get this at any grocery where Chinese people like to go.","human_ref_B":"U also feel the same way! My question is could it be the oil that they use to fry or what type of rice? I noticed you talked about Soy,Msg, chicken powder I do use these things and I don t get restaurant quality.","labels":1,"seconds_difference":128.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv7094r","c_root_id_B":"fv7i0fu","created_at_utc_A":1592449043,"created_at_utc_B":1592461655,"score_A":2,"score_B":3,"human_ref_A":"U also feel the same way! My question is could it be the oil that they use to fry or what type of rice? I noticed you talked about Soy,Msg, chicken powder I do use these things and I don t get restaurant quality.","human_ref_B":"Oyster sauce is an umami bomb. If your preferred rice is quite dark brown then you also need dark soy sauce.","labels":0,"seconds_difference":12612.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv72wn8","c_root_id_B":"fv7i0fu","created_at_utc_A":1592450686,"created_at_utc_B":1592461655,"score_A":2,"score_B":3,"human_ref_A":"Do you heat up the wok to a high temperature first? It needs to reach a high point to be able to sizzle.","human_ref_B":"Oyster sauce is an umami bomb. If your preferred rice is quite dark brown then you also need dark soy sauce.","labels":0,"seconds_difference":10969.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv7i0fu","c_root_id_B":"fv74sca","created_at_utc_A":1592461655,"created_at_utc_B":1592451871,"score_A":3,"score_B":2,"human_ref_A":"Oyster sauce is an umami bomb. If your preferred rice is quite dark brown then you also need dark soy sauce.","human_ref_B":"MSG is the mystery ingredient you\u2019re missing, I promise. It\u2019s as ubiquitous as salt at Asian restaurants","labels":1,"seconds_difference":9784.0,"score_ratio":1.5} +{"post_id":"hb3gvi","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why is my chicken fried rice not the same as in restaurants? Like the title says. I love chicken fried rice and I've tried so many different recipes but it's never quite the same. Is it a mystery ingredient? Generally I add rice, chicken, soy sauce, sesame oil, pepper, eggs, and sesame seeds. I'd appreciate any input.","c_root_id_A":"fv7epu3","c_root_id_B":"fv7i0fu","created_at_utc_A":1592458961,"created_at_utc_B":1592461655,"score_A":2,"score_B":3,"human_ref_A":"Separating the eggs can help, too. If you massage the old rice with the egg yolks, the grains will do a better job of not sticking together when you fry everything. Really get it in there so that each grain is coated in egg yolk. Beat and fry the egg whites before you cook anything else, then take them out of the pan and chop them up into small pieces. Then add the bits of egg white back to the fried rice toward the end of the cooking process. My fried rice improved a lot once I did these two things!","human_ref_B":"Oyster sauce is an umami bomb. If your preferred rice is quite dark brown then you also need dark soy sauce.","labels":0,"seconds_difference":2694.0,"score_ratio":1.5} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdjik0","c_root_id_B":"ise3l19","created_at_utc_A":1665804516,"created_at_utc_B":1665818661,"score_A":12,"score_B":17,"human_ref_A":"Dont rinse the rice fully so it becomes naturally sticky, then mix it in","human_ref_B":"If you want to get ignorant I've used blitzed fritos corn chips as a gluten free binder and it worked like a charm lmao","labels":0,"seconds_difference":14145.0,"score_ratio":1.4166666667} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"ise3l19","c_root_id_B":"isdr42m","created_at_utc_A":1665818661,"created_at_utc_B":1665809074,"score_A":17,"score_B":6,"human_ref_A":"If you want to get ignorant I've used blitzed fritos corn chips as a gluten free binder and it worked like a charm lmao","human_ref_B":"Might have to do with your chicken, did you use a ground chicken breast, or ground chicken? Ground chicken breast is really lean and because it doesn\u2019t contain as much connective tissue, gelatin and fat it is less \u201csticky\u201d than a ground mixture of white and dark meat. Basmati is one of the least sticky rices as it is high in amylose and low in amylopectin. Amylopectin is responsible for how sticky a rice is. Glutinous\/\u201csticky\u201d rice (which despite its name does not contain gluten) is highest in amylopectin and can be used as a binder both in its whole grain form and in its ground form.","labels":1,"seconds_difference":9587.0,"score_ratio":2.8333333333} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"ise3l19","c_root_id_B":"isdx0dk","created_at_utc_A":1665818661,"created_at_utc_B":1665813305,"score_A":17,"score_B":4,"human_ref_A":"If you want to get ignorant I've used blitzed fritos corn chips as a gluten free binder and it worked like a charm lmao","human_ref_B":"We make lamb meatballs with rice instead of breadcrumbs and they stay together nicely. I have noticed that using cold rice does not work as fresh, hot rice. Maybe try hot rice?","labels":1,"seconds_difference":5356.0,"score_ratio":4.25} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdhm33","c_root_id_B":"ise3l19","created_at_utc_A":1665803451,"created_at_utc_B":1665818661,"score_A":2,"score_B":17,"human_ref_A":"Parboil the rice or don\u2019t and add an egg. Either way it should bind.","human_ref_B":"If you want to get ignorant I've used blitzed fritos corn chips as a gluten free binder and it worked like a charm lmao","labels":0,"seconds_difference":15210.0,"score_ratio":8.5} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdkmeh","c_root_id_B":"ise3l19","created_at_utc_A":1665805148,"created_at_utc_B":1665818661,"score_A":2,"score_B":17,"human_ref_A":"Xanthan gum too","human_ref_B":"If you want to get ignorant I've used blitzed fritos corn chips as a gluten free binder and it worked like a charm lmao","labels":0,"seconds_difference":13513.0,"score_ratio":8.5} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdhm33","c_root_id_B":"isdjik0","created_at_utc_A":1665803451,"created_at_utc_B":1665804516,"score_A":2,"score_B":12,"human_ref_A":"Parboil the rice or don\u2019t and add an egg. Either way it should bind.","human_ref_B":"Dont rinse the rice fully so it becomes naturally sticky, then mix it in","labels":0,"seconds_difference":1065.0,"score_ratio":6.0} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdr42m","c_root_id_B":"isdhm33","created_at_utc_A":1665809074,"created_at_utc_B":1665803451,"score_A":6,"score_B":2,"human_ref_A":"Might have to do with your chicken, did you use a ground chicken breast, or ground chicken? Ground chicken breast is really lean and because it doesn\u2019t contain as much connective tissue, gelatin and fat it is less \u201csticky\u201d than a ground mixture of white and dark meat. Basmati is one of the least sticky rices as it is high in amylose and low in amylopectin. Amylopectin is responsible for how sticky a rice is. Glutinous\/\u201csticky\u201d rice (which despite its name does not contain gluten) is highest in amylopectin and can be used as a binder both in its whole grain form and in its ground form.","human_ref_B":"Parboil the rice or don\u2019t and add an egg. Either way it should bind.","labels":1,"seconds_difference":5623.0,"score_ratio":3.0} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdr42m","c_root_id_B":"isdkmeh","created_at_utc_A":1665809074,"created_at_utc_B":1665805148,"score_A":6,"score_B":2,"human_ref_A":"Might have to do with your chicken, did you use a ground chicken breast, or ground chicken? Ground chicken breast is really lean and because it doesn\u2019t contain as much connective tissue, gelatin and fat it is less \u201csticky\u201d than a ground mixture of white and dark meat. Basmati is one of the least sticky rices as it is high in amylose and low in amylopectin. Amylopectin is responsible for how sticky a rice is. Glutinous\/\u201csticky\u201d rice (which despite its name does not contain gluten) is highest in amylopectin and can be used as a binder both in its whole grain form and in its ground form.","human_ref_B":"Xanthan gum too","labels":1,"seconds_difference":3926.0,"score_ratio":3.0} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdhm33","c_root_id_B":"isdx0dk","created_at_utc_A":1665803451,"created_at_utc_B":1665813305,"score_A":2,"score_B":4,"human_ref_A":"Parboil the rice or don\u2019t and add an egg. Either way it should bind.","human_ref_B":"We make lamb meatballs with rice instead of breadcrumbs and they stay together nicely. I have noticed that using cold rice does not work as fresh, hot rice. Maybe try hot rice?","labels":0,"seconds_difference":9854.0,"score_ratio":2.0} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdx0dk","c_root_id_B":"isdkmeh","created_at_utc_A":1665813305,"created_at_utc_B":1665805148,"score_A":4,"score_B":2,"human_ref_A":"We make lamb meatballs with rice instead of breadcrumbs and they stay together nicely. I have noticed that using cold rice does not work as fresh, hot rice. Maybe try hot rice?","human_ref_B":"Xanthan gum too","labels":1,"seconds_difference":8157.0,"score_ratio":2.0} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isevw45","c_root_id_B":"isdhm33","created_at_utc_A":1665840020,"created_at_utc_B":1665803451,"score_A":3,"score_B":2,"human_ref_A":"They are called \"porcupine meatballs\" and there are zillions of recipes for 'em! \ud83d\ude43","human_ref_B":"Parboil the rice or don\u2019t and add an egg. Either way it should bind.","labels":1,"seconds_difference":36569.0,"score_ratio":1.5} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isdkmeh","c_root_id_B":"isevw45","created_at_utc_A":1665805148,"created_at_utc_B":1665840020,"score_A":2,"score_B":3,"human_ref_A":"Xanthan gum too","human_ref_B":"They are called \"porcupine meatballs\" and there are zillions of recipes for 'em! \ud83d\ude43","labels":0,"seconds_difference":34872.0,"score_ratio":1.5} +{"post_id":"y4cij7","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How to use rice as a binder in meatballs in place of breadcrumbs? (gluten free) So I tried making Chris Morocco's recipe for gluten free chicken and rice meatballs. They were initially completely falling apart, but they slightly improved once I added my own additions. I'd like to better understand why and what I could do to reach an even better result. I'm very interested in using rice in place of breadcrumbs as I have 35+kg bulk rice to use up and as I have a celiac family member. I firstly used leftover, cooled 1 day old basmati rice - could a different variety of rice make a difference? Followed the rest of the recipe to a T, but the mix still wasn't really coming together. So I added a beaten egg as an extra binder which wasn't included in the recipe. I then decided to refrigerate for 30 mins. I was able to form and cook them normally, it was still a bit crumbly though so any other tips would be much appreciated. Also, reading a suggestion online just now... could adding some rice flour work?","c_root_id_A":"isesuva","c_root_id_B":"isevw45","created_at_utc_A":1665838358,"created_at_utc_B":1665840020,"score_A":2,"score_B":3,"human_ref_A":"The big issue you have is that rice grains are a lot bigger than breadcrumbs. That is going to cause the mixture to break up pretty easily. The normal technique would be to use gluten free breadcrumbs. You can try putting the rice through a blender and turning into a rice flour. Or make rice bread and crumb it.","human_ref_B":"They are called \"porcupine meatballs\" and there are zillions of recipes for 'em! \ud83d\ude43","labels":0,"seconds_difference":1662.0,"score_ratio":1.5} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7pn80","c_root_id_B":"iz7mz0b","created_at_utc_A":1670378904,"created_at_utc_B":1670377680,"score_A":1246,"score_B":48,"human_ref_A":"You can think of your pans as energy buckets that you\u2019re filling up with energy from the heat source. Cast iron is a very big bucket whereas an equivalently-sized aluminum pan is a relatively small bucket. Why is this important? When you add food to a pan, this energy gets used to heat it and cook it. With a cast iron pan, you have a very large store of energy which allows you to sear things fast and hard before that energy is depleted. This is much more difficult to do with the small energy bucket in an aluminum pan. Why do restaurants frequently use aluminum? It\u2019s because their burners are much stronger. Most home burners are relatively weak. They\u2019re like a tap with low water pressure. You can\u2019t rely on the energy the tap trickles in alone. The heavy cast iron takes a while to preheat, but then it acts like a reservoir for energy. Restaurant burners, on the other hand, are like fire hoses that can blast out energy. This allows the relatively thinner and lighter aluminum to heat up really quick and be really responsive. This is important when your goal is to minimize the time between when someone orders something and when it\u2019s served.","human_ref_B":"Mainly useful for searing, because a cold steak tends to cool down the pan. It's likely you could compensate for this with pans of other types; my induction cooktop responds so quickly that I'm confident I can keep the heat flowing just as well as with cast iron, if not better.","labels":1,"seconds_difference":1224.0,"score_ratio":25.9583333333} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7pn80","c_root_id_B":"iz7p6n7","created_at_utc_A":1670378904,"created_at_utc_B":1670378696,"score_A":1246,"score_B":3,"human_ref_A":"You can think of your pans as energy buckets that you\u2019re filling up with energy from the heat source. Cast iron is a very big bucket whereas an equivalently-sized aluminum pan is a relatively small bucket. Why is this important? When you add food to a pan, this energy gets used to heat it and cook it. With a cast iron pan, you have a very large store of energy which allows you to sear things fast and hard before that energy is depleted. This is much more difficult to do with the small energy bucket in an aluminum pan. Why do restaurants frequently use aluminum? It\u2019s because their burners are much stronger. Most home burners are relatively weak. They\u2019re like a tap with low water pressure. You can\u2019t rely on the energy the tap trickles in alone. The heavy cast iron takes a while to preheat, but then it acts like a reservoir for energy. Restaurant burners, on the other hand, are like fire hoses that can blast out energy. This allows the relatively thinner and lighter aluminum to heat up really quick and be really responsive. This is important when your goal is to minimize the time between when someone orders something and when it\u2019s served.","human_ref_B":"It carries more thermal load and therefore has lower fluctuations in temperature when adding things to the pan. It does take longer to heat up compared to aluminum so it isn't ideal for restaurants, but once it comes up to temp, you're golden. This makes it ideal for searing as the pan stays at a more consistent temperature and doesn't drop in temp. Last thing you want is for a steak to steam in its own juice as the pan struggles to come back up to temp after introducing the meat. It is also ideal for braises since ovens tend to cycle on and off to maintain temp. Dutch ovens store more heat and insulates what you're cooking from this cycle.","labels":1,"seconds_difference":208.0,"score_ratio":415.3333333333} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7tt70","c_root_id_B":"iz7u7w3","created_at_utc_A":1670380811,"created_at_utc_B":1670380999,"score_A":17,"score_B":34,"human_ref_A":"Cast iron contains more mass, more metal than other cookware. This is more material, more capacity, to hold heat. It also transfers heat more slowly than other metals like aluminum. That last bit has to do with the specific heat capacity, roughly how much heat energy must be added to a given unit of a material to raise it's temperature by one degree. Iron and steel have a much higher (or lower forget how that works) heat capacity than aluminum, such that you have to pump far more energy into them in order to raise their temperature. And the inverse is true, you have to take away more of that energy to lower the temperature of the iron. One of the primary ways this happens with a pan is by transferring it into food, cooking it. Taken all together you have a pan that takes longer to heat to a given temperature, and gets there less evenly. But *stays much hotter for longer in contact with food*. Which has direct implications for the temperature at which that heat is transferred to food. Which is good for maintaining a given heat level in general. But the classic example is holding a very high temperature against the surface of food during searing. As for whether this matters because there is a heat source. With metals like aluminum the pan may actually cool faster when food is added than the heat source can heat it. The food may remove more heat in a given time frame, than the stove can pump in. So for our searing example, this means the food would be searing at lower temperature. Thing is that conduction, the direct contact with metal, of food touching a pan. Transfers energy much more quickly than the radiant heat of the burner to the pan. And yes the pan will stay hotter longer when removed from heat. Which is actually pretty useful. It makes maintaining simmers in braised dishes simpler, and it's a lot of what makes baking in a skillet as for corn bread or things like dutch babies practical. Preheating the skillet, then dosing it with batter providing a *lot* of leavening all at once. It's also a lot of what makes a Dutch oven able to maintain consistent temperatures in the oven and under indirect heat. Among other things.","human_ref_B":"A cast iron skillet and an aluminum skillet at 450\u00b0 are both at the same temperature... so what does it mean to say the former stores more heat? Temperature and heat are different... Just like speed and kinetic energy are different. Consider, a dump truck and a tiny car each going 45 mph: that are going the same speed but the dump truck has a lot more energy. If you're trying to get work out of those moving vehicles -- perhaps you need to crush something -- the dump truck at 45 mph is going to do a lot better job. It's going to be able to crush more before it slows down. Sure, it took more energy to get it up to that speed -- because it's more massive -- but then it has a lot more energy to give back. Cast iron is more \"thermally massive\" than most other metals of comparable thickness. You can get more cooking done with it (closer to the temperature you heated it to) than with other materials. Now if I strapped eight tiny cars together, those might have as much crushing power as the dump truck. Similarly, if I took an aluminum pan and made it several times thicker, I would eventually be able to get the same cooking performance as my cast iron pan (at normal thickness).","labels":0,"seconds_difference":188.0,"score_ratio":2.0} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7p6n7","c_root_id_B":"iz7u7w3","created_at_utc_A":1670378696,"created_at_utc_B":1670380999,"score_A":3,"score_B":34,"human_ref_A":"It carries more thermal load and therefore has lower fluctuations in temperature when adding things to the pan. It does take longer to heat up compared to aluminum so it isn't ideal for restaurants, but once it comes up to temp, you're golden. This makes it ideal for searing as the pan stays at a more consistent temperature and doesn't drop in temp. Last thing you want is for a steak to steam in its own juice as the pan struggles to come back up to temp after introducing the meat. It is also ideal for braises since ovens tend to cycle on and off to maintain temp. Dutch ovens store more heat and insulates what you're cooking from this cycle.","human_ref_B":"A cast iron skillet and an aluminum skillet at 450\u00b0 are both at the same temperature... so what does it mean to say the former stores more heat? Temperature and heat are different... Just like speed and kinetic energy are different. Consider, a dump truck and a tiny car each going 45 mph: that are going the same speed but the dump truck has a lot more energy. If you're trying to get work out of those moving vehicles -- perhaps you need to crush something -- the dump truck at 45 mph is going to do a lot better job. It's going to be able to crush more before it slows down. Sure, it took more energy to get it up to that speed -- because it's more massive -- but then it has a lot more energy to give back. Cast iron is more \"thermally massive\" than most other metals of comparable thickness. You can get more cooking done with it (closer to the temperature you heated it to) than with other materials. Now if I strapped eight tiny cars together, those might have as much crushing power as the dump truck. Similarly, if I took an aluminum pan and made it several times thicker, I would eventually be able to get the same cooking performance as my cast iron pan (at normal thickness).","labels":0,"seconds_difference":2303.0,"score_ratio":11.3333333333} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7qa1y","c_root_id_B":"iz7u7w3","created_at_utc_A":1670379194,"created_at_utc_B":1670380999,"score_A":3,"score_B":34,"human_ref_A":"However, even with a more powerful stove you need to be very aware of exactly how much you\u2019re cranking it up and then backing it down again, it\u2019s more technically difficult than just letting a cast iron pan do it\u2019s work.","human_ref_B":"A cast iron skillet and an aluminum skillet at 450\u00b0 are both at the same temperature... so what does it mean to say the former stores more heat? Temperature and heat are different... Just like speed and kinetic energy are different. Consider, a dump truck and a tiny car each going 45 mph: that are going the same speed but the dump truck has a lot more energy. If you're trying to get work out of those moving vehicles -- perhaps you need to crush something -- the dump truck at 45 mph is going to do a lot better job. It's going to be able to crush more before it slows down. Sure, it took more energy to get it up to that speed -- because it's more massive -- but then it has a lot more energy to give back. Cast iron is more \"thermally massive\" than most other metals of comparable thickness. You can get more cooking done with it (closer to the temperature you heated it to) than with other materials. Now if I strapped eight tiny cars together, those might have as much crushing power as the dump truck. Similarly, if I took an aluminum pan and made it several times thicker, I would eventually be able to get the same cooking performance as my cast iron pan (at normal thickness).","labels":0,"seconds_difference":1805.0,"score_ratio":11.3333333333} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7p6n7","c_root_id_B":"iz7tt70","created_at_utc_A":1670378696,"created_at_utc_B":1670380811,"score_A":3,"score_B":17,"human_ref_A":"It carries more thermal load and therefore has lower fluctuations in temperature when adding things to the pan. It does take longer to heat up compared to aluminum so it isn't ideal for restaurants, but once it comes up to temp, you're golden. This makes it ideal for searing as the pan stays at a more consistent temperature and doesn't drop in temp. Last thing you want is for a steak to steam in its own juice as the pan struggles to come back up to temp after introducing the meat. It is also ideal for braises since ovens tend to cycle on and off to maintain temp. Dutch ovens store more heat and insulates what you're cooking from this cycle.","human_ref_B":"Cast iron contains more mass, more metal than other cookware. This is more material, more capacity, to hold heat. It also transfers heat more slowly than other metals like aluminum. That last bit has to do with the specific heat capacity, roughly how much heat energy must be added to a given unit of a material to raise it's temperature by one degree. Iron and steel have a much higher (or lower forget how that works) heat capacity than aluminum, such that you have to pump far more energy into them in order to raise their temperature. And the inverse is true, you have to take away more of that energy to lower the temperature of the iron. One of the primary ways this happens with a pan is by transferring it into food, cooking it. Taken all together you have a pan that takes longer to heat to a given temperature, and gets there less evenly. But *stays much hotter for longer in contact with food*. Which has direct implications for the temperature at which that heat is transferred to food. Which is good for maintaining a given heat level in general. But the classic example is holding a very high temperature against the surface of food during searing. As for whether this matters because there is a heat source. With metals like aluminum the pan may actually cool faster when food is added than the heat source can heat it. The food may remove more heat in a given time frame, than the stove can pump in. So for our searing example, this means the food would be searing at lower temperature. Thing is that conduction, the direct contact with metal, of food touching a pan. Transfers energy much more quickly than the radiant heat of the burner to the pan. And yes the pan will stay hotter longer when removed from heat. Which is actually pretty useful. It makes maintaining simmers in braised dishes simpler, and it's a lot of what makes baking in a skillet as for corn bread or things like dutch babies practical. Preheating the skillet, then dosing it with batter providing a *lot* of leavening all at once. It's also a lot of what makes a Dutch oven able to maintain consistent temperatures in the oven and under indirect heat. Among other things.","labels":0,"seconds_difference":2115.0,"score_ratio":5.6666666667} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7tt70","c_root_id_B":"iz7qa1y","created_at_utc_A":1670380811,"created_at_utc_B":1670379194,"score_A":17,"score_B":3,"human_ref_A":"Cast iron contains more mass, more metal than other cookware. This is more material, more capacity, to hold heat. It also transfers heat more slowly than other metals like aluminum. That last bit has to do with the specific heat capacity, roughly how much heat energy must be added to a given unit of a material to raise it's temperature by one degree. Iron and steel have a much higher (or lower forget how that works) heat capacity than aluminum, such that you have to pump far more energy into them in order to raise their temperature. And the inverse is true, you have to take away more of that energy to lower the temperature of the iron. One of the primary ways this happens with a pan is by transferring it into food, cooking it. Taken all together you have a pan that takes longer to heat to a given temperature, and gets there less evenly. But *stays much hotter for longer in contact with food*. Which has direct implications for the temperature at which that heat is transferred to food. Which is good for maintaining a given heat level in general. But the classic example is holding a very high temperature against the surface of food during searing. As for whether this matters because there is a heat source. With metals like aluminum the pan may actually cool faster when food is added than the heat source can heat it. The food may remove more heat in a given time frame, than the stove can pump in. So for our searing example, this means the food would be searing at lower temperature. Thing is that conduction, the direct contact with metal, of food touching a pan. Transfers energy much more quickly than the radiant heat of the burner to the pan. And yes the pan will stay hotter longer when removed from heat. Which is actually pretty useful. It makes maintaining simmers in braised dishes simpler, and it's a lot of what makes baking in a skillet as for corn bread or things like dutch babies practical. Preheating the skillet, then dosing it with batter providing a *lot* of leavening all at once. It's also a lot of what makes a Dutch oven able to maintain consistent temperatures in the oven and under indirect heat. Among other things.","human_ref_B":"However, even with a more powerful stove you need to be very aware of exactly how much you\u2019re cranking it up and then backing it down again, it\u2019s more technically difficult than just letting a cast iron pan do it\u2019s work.","labels":1,"seconds_difference":1617.0,"score_ratio":5.6666666667} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7p6n7","c_root_id_B":"iz7vpna","created_at_utc_A":1670378696,"created_at_utc_B":1670381694,"score_A":3,"score_B":7,"human_ref_A":"It carries more thermal load and therefore has lower fluctuations in temperature when adding things to the pan. It does take longer to heat up compared to aluminum so it isn't ideal for restaurants, but once it comes up to temp, you're golden. This makes it ideal for searing as the pan stays at a more consistent temperature and doesn't drop in temp. Last thing you want is for a steak to steam in its own juice as the pan struggles to come back up to temp after introducing the meat. It is also ideal for braises since ovens tend to cycle on and off to maintain temp. Dutch ovens store more heat and insulates what you're cooking from this cycle.","human_ref_B":"Here's another way to look at it: you are already very familiar with the thermal mass of air and the thermal mass of water. Which will burn you worse? Sticking your hand in a 200\u00b0 pot of water, or into the middle of a oven preheated to 450\u00b0? 200\u00b0 water has so much more heat than 450\u00b0 air, it will cook your hand a lot faster. That's pretty trippy: the cooler thing has more heat. That's what we mean when we say cast iron stores more heat.","labels":0,"seconds_difference":2998.0,"score_ratio":2.3333333333} +{"post_id":"zeooo6","domain":"askculinary_validation","upvote_ratio":0.88,"history":"What do people mean when they say \"Cast iron stores more heat\"? I always hear this characteristic mentioned, but I've never really understood what it means. Kitchens tend to use aluminum cookware because it's cheap and heats up fast, but home cooks don't. So the speed at which a pan heats up is different than how much heat it can store. Maybe I'm looking at this the wrong way, but what does it matter how much heat it can store if it's sitting on the heat source? To me it sounds like the pan will stay hot if you remove it from the heat, which can't be right because that doesn't sound particularly useful.","c_root_id_A":"iz7qa1y","c_root_id_B":"iz7vpna","created_at_utc_A":1670379194,"created_at_utc_B":1670381694,"score_A":3,"score_B":7,"human_ref_A":"However, even with a more powerful stove you need to be very aware of exactly how much you\u2019re cranking it up and then backing it down again, it\u2019s more technically difficult than just letting a cast iron pan do it\u2019s work.","human_ref_B":"Here's another way to look at it: you are already very familiar with the thermal mass of air and the thermal mass of water. Which will burn you worse? Sticking your hand in a 200\u00b0 pot of water, or into the middle of a oven preheated to 450\u00b0? 200\u00b0 water has so much more heat than 450\u00b0 air, it will cook your hand a lot faster. That's pretty trippy: the cooler thing has more heat. That's what we mean when we say cast iron stores more heat.","labels":0,"seconds_difference":2500.0,"score_ratio":2.3333333333} +{"post_id":"x4t82b","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Can I use the seasoned water from boiling potatoes similarly to pasta water? I boiled potatoes for mash and used a stock cube and some salt for the water. Could I have used that water with potato starch and seasoning to help thicken or thin out another dish? I.e. made Turkey mince with mixed veg and a stock cube. I made a light gravy with a roux but wondered if I could have used the potato stock water instead of regular water.","c_root_id_A":"imx5uru","c_root_id_B":"imx5iq3","created_at_utc_A":1662209691,"created_at_utc_B":1662209516,"score_A":34,"score_B":3,"human_ref_A":"Absolutely! I often use potato water to make bread, soups, stocks and sauces.","human_ref_B":"Yes, I do this often","labels":1,"seconds_difference":175.0,"score_ratio":11.3333333333} +{"post_id":"x4t82b","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Can I use the seasoned water from boiling potatoes similarly to pasta water? I boiled potatoes for mash and used a stock cube and some salt for the water. Could I have used that water with potato starch and seasoning to help thicken or thin out another dish? I.e. made Turkey mince with mixed veg and a stock cube. I made a light gravy with a roux but wondered if I could have used the potato stock water instead of regular water.","c_root_id_A":"imx5iq3","c_root_id_B":"imyx8rs","created_at_utc_A":1662209516,"created_at_utc_B":1662236637,"score_A":3,"score_B":9,"human_ref_A":"Yes, I do this often","human_ref_B":"My Grandma's perogie recipe specifically calls for potato water.","labels":0,"seconds_difference":27121.0,"score_ratio":3.0} +{"post_id":"x4t82b","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Can I use the seasoned water from boiling potatoes similarly to pasta water? I boiled potatoes for mash and used a stock cube and some salt for the water. Could I have used that water with potato starch and seasoning to help thicken or thin out another dish? I.e. made Turkey mince with mixed veg and a stock cube. I made a light gravy with a roux but wondered if I could have used the potato stock water instead of regular water.","c_root_id_A":"imyx8rs","c_root_id_B":"imxwq9o","created_at_utc_A":1662236637,"created_at_utc_B":1662221601,"score_A":9,"score_B":2,"human_ref_A":"My Grandma's perogie recipe specifically calls for potato water.","human_ref_B":"Sure, it's just water and seasonings and vegetables.","labels":1,"seconds_difference":15036.0,"score_ratio":4.5} +{"post_id":"x4t82b","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Can I use the seasoned water from boiling potatoes similarly to pasta water? I boiled potatoes for mash and used a stock cube and some salt for the water. Could I have used that water with potato starch and seasoning to help thicken or thin out another dish? I.e. made Turkey mince with mixed veg and a stock cube. I made a light gravy with a roux but wondered if I could have used the potato stock water instead of regular water.","c_root_id_A":"in0cokg","c_root_id_B":"imxwq9o","created_at_utc_A":1662260310,"created_at_utc_B":1662221601,"score_A":3,"score_B":2,"human_ref_A":"Shit why haven't I thought of that before?","human_ref_B":"Sure, it's just water and seasonings and vegetables.","labels":1,"seconds_difference":38709.0,"score_ratio":1.5} +{"post_id":"x4t82b","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Can I use the seasoned water from boiling potatoes similarly to pasta water? I boiled potatoes for mash and used a stock cube and some salt for the water. Could I have used that water with potato starch and seasoning to help thicken or thin out another dish? I.e. made Turkey mince with mixed veg and a stock cube. I made a light gravy with a roux but wondered if I could have used the potato stock water instead of regular water.","c_root_id_A":"in0w0kf","c_root_id_B":"imxwq9o","created_at_utc_A":1662272412,"created_at_utc_B":1662221601,"score_A":3,"score_B":2,"human_ref_A":"Yes, but keep a close eye on the salt content. I use potato water for parsley sauce for the Danish national dish of fried pork belly slices (stegt fl\u00e6sk og persille sovs), which is served with boiled potatoes. Start a white sauce with flour and butter, use whole milk for about 1\/3 of the total liquid and then ladle in the hot potato cooking water for the rest. I love that any lumps which might have started with the milk smooth out completely with the potato water. Simmer to reach desired consistency and, right before serving, stir in a metric buttload of chopped curly parsley (I like enough parsley to practically turn the sauce into creamed parsley, but that's personal preference).","human_ref_B":"Sure, it's just water and seasonings and vegetables.","labels":1,"seconds_difference":50811.0,"score_ratio":1.5} +{"post_id":"xn3nj5","domain":"askculinary_validation","upvote_ratio":0.74,"history":"How to keep Pancakes from sticking to pan when making Multiple Pancakes? [Not sure how to flair] I don't eat very much in the mornings, so I only ever eat one at a time. Tonight, I'm making a Breakfast Dinner thing and I'm going to make six pancakes total. But, how do you keep the pan from sticking after each pancake? I know to add butter before making the first one, but won't that be gone by the time it's done cooking? What stops the next pancake from sticking?","c_root_id_A":"iprifzy","c_root_id_B":"ipskgzb","created_at_utc_A":1664054303,"created_at_utc_B":1664072885,"score_A":9,"score_B":15,"human_ref_A":"lightly butter or oil between pancakes","human_ref_B":"Use non-stick pan.","labels":0,"seconds_difference":18582.0,"score_ratio":1.6666666667} +{"post_id":"xn3nj5","domain":"askculinary_validation","upvote_ratio":0.74,"history":"How to keep Pancakes from sticking to pan when making Multiple Pancakes? [Not sure how to flair] I don't eat very much in the mornings, so I only ever eat one at a time. Tonight, I'm making a Breakfast Dinner thing and I'm going to make six pancakes total. But, how do you keep the pan from sticking after each pancake? I know to add butter before making the first one, but won't that be gone by the time it's done cooking? What stops the next pancake from sticking?","c_root_id_A":"ips9kz5","c_root_id_B":"ipskgzb","created_at_utc_A":1664067221,"created_at_utc_B":1664072885,"score_A":4,"score_B":15,"human_ref_A":"Butter the pan","human_ref_B":"Use non-stick pan.","labels":0,"seconds_difference":5664.0,"score_ratio":3.75} +{"post_id":"xn3nj5","domain":"askculinary_validation","upvote_ratio":0.74,"history":"How to keep Pancakes from sticking to pan when making Multiple Pancakes? [Not sure how to flair] I don't eat very much in the mornings, so I only ever eat one at a time. Tonight, I'm making a Breakfast Dinner thing and I'm going to make six pancakes total. But, how do you keep the pan from sticking after each pancake? I know to add butter before making the first one, but won't that be gone by the time it's done cooking? What stops the next pancake from sticking?","c_root_id_A":"ipskgzb","c_root_id_B":"iprig3p","created_at_utc_A":1664072885,"created_at_utc_B":1664054304,"score_A":15,"score_B":3,"human_ref_A":"Use non-stick pan.","human_ref_B":"I use a nonstick pan for pancakes. If you wait to put the batter in until a drop of water immediately balls up and then evaporates, the pan will be hot enough and the pancakes will not stick. I never butter or oil the pan. I have a gas stove. I don't think this works with an electric stove.","labels":1,"seconds_difference":18581.0,"score_ratio":5.0} +{"post_id":"xn3nj5","domain":"askculinary_validation","upvote_ratio":0.74,"history":"How to keep Pancakes from sticking to pan when making Multiple Pancakes? [Not sure how to flair] I don't eat very much in the mornings, so I only ever eat one at a time. Tonight, I'm making a Breakfast Dinner thing and I'm going to make six pancakes total. But, how do you keep the pan from sticking after each pancake? I know to add butter before making the first one, but won't that be gone by the time it's done cooking? What stops the next pancake from sticking?","c_root_id_A":"iprig3p","c_root_id_B":"ips9kz5","created_at_utc_A":1664054304,"created_at_utc_B":1664067221,"score_A":3,"score_B":4,"human_ref_A":"I use a nonstick pan for pancakes. If you wait to put the batter in until a drop of water immediately balls up and then evaporates, the pan will be hot enough and the pancakes will not stick. I never butter or oil the pan. I have a gas stove. I don't think this works with an electric stove.","human_ref_B":"Butter the pan","labels":0,"seconds_difference":12917.0,"score_ratio":1.3333333333} +{"post_id":"2z4dl1","domain":"askculinary_validation","upvote_ratio":0.84,"history":"When I make scrambled eggs, I always have a few streaks of white in the finished product -- how do I \"scramble\" the eggs so this won't happen and the result is uniformly yellow? I'll be honest they taste fine. It's just the appearances that drive me nuts. I can stand there and whip my fork till the cows come home ... Always some white.","c_root_id_A":"cpfjxua","c_root_id_B":"cpfkz6i","created_at_utc_A":1426427552,"created_at_utc_B":1426430418,"score_A":12,"score_B":47,"human_ref_A":"You could use a blender. I used to do that when I wanted super aerated\/fluffy eggs.","human_ref_B":"You should be banging your fork against either side of the container you're beating the eggs in, as you beat. If you have 5 minutes it's worth watching Jacques Pepin make two omelettes. He specifically mentions the beating technique as regards strands of egg white at about 1:16.","labels":0,"seconds_difference":2866.0,"score_ratio":3.9166666667} +{"post_id":"2z4dl1","domain":"askculinary_validation","upvote_ratio":0.84,"history":"When I make scrambled eggs, I always have a few streaks of white in the finished product -- how do I \"scramble\" the eggs so this won't happen and the result is uniformly yellow? I'll be honest they taste fine. It's just the appearances that drive me nuts. I can stand there and whip my fork till the cows come home ... Always some white.","c_root_id_A":"cpfjxua","c_root_id_B":"cpfm7g0","created_at_utc_A":1426427552,"created_at_utc_B":1426433383,"score_A":12,"score_B":41,"human_ref_A":"You could use a blender. I used to do that when I wanted super aerated\/fluffy eggs.","human_ref_B":"Buy a wisk foo!","labels":0,"seconds_difference":5831.0,"score_ratio":3.4166666667} +{"post_id":"2z4dl1","domain":"askculinary_validation","upvote_ratio":0.84,"history":"When I make scrambled eggs, I always have a few streaks of white in the finished product -- how do I \"scramble\" the eggs so this won't happen and the result is uniformly yellow? I'll be honest they taste fine. It's just the appearances that drive me nuts. I can stand there and whip my fork till the cows come home ... Always some white.","c_root_id_A":"cpfjxua","c_root_id_B":"cpfnhut","created_at_utc_A":1426427552,"created_at_utc_B":1426436002,"score_A":12,"score_B":13,"human_ref_A":"You could use a blender. I used to do that when I wanted super aerated\/fluffy eggs.","human_ref_B":"And here I go out of my way to not overscramble my eggs in my scrambled eggs. But yea, you're looking to shear the shit outta them, so change directions quickly and often.","labels":0,"seconds_difference":8450.0,"score_ratio":1.0833333333} +{"post_id":"2z4dl1","domain":"askculinary_validation","upvote_ratio":0.84,"history":"When I make scrambled eggs, I always have a few streaks of white in the finished product -- how do I \"scramble\" the eggs so this won't happen and the result is uniformly yellow? I'll be honest they taste fine. It's just the appearances that drive me nuts. I can stand there and whip my fork till the cows come home ... Always some white.","c_root_id_A":"cpfnhut","c_root_id_B":"cpfmcrr","created_at_utc_A":1426436002,"created_at_utc_B":1426433703,"score_A":13,"score_B":3,"human_ref_A":"And here I go out of my way to not overscramble my eggs in my scrambled eggs. But yea, you're looking to shear the shit outta them, so change directions quickly and often.","human_ref_B":"Take a hand blender to it, simple.","labels":1,"seconds_difference":2299.0,"score_ratio":4.3333333333} +{"post_id":"2z4dl1","domain":"askculinary_validation","upvote_ratio":0.84,"history":"When I make scrambled eggs, I always have a few streaks of white in the finished product -- how do I \"scramble\" the eggs so this won't happen and the result is uniformly yellow? I'll be honest they taste fine. It's just the appearances that drive me nuts. I can stand there and whip my fork till the cows come home ... Always some white.","c_root_id_A":"cpfmcrr","c_root_id_B":"cpfzauj","created_at_utc_A":1426433703,"created_at_utc_B":1426458162,"score_A":3,"score_B":6,"human_ref_A":"Take a hand blender to it, simple.","human_ref_B":"I use the Gordon Ramsay method. It's delicious. I usually put it on some toast or a croissant that's toasted in a pan.","labels":0,"seconds_difference":24459.0,"score_ratio":2.0} +{"post_id":"2z4dl1","domain":"askculinary_validation","upvote_ratio":0.84,"history":"When I make scrambled eggs, I always have a few streaks of white in the finished product -- how do I \"scramble\" the eggs so this won't happen and the result is uniformly yellow? I'll be honest they taste fine. It's just the appearances that drive me nuts. I can stand there and whip my fork till the cows come home ... Always some white.","c_root_id_A":"cpfzauj","c_root_id_B":"cpfrwot","created_at_utc_A":1426458162,"created_at_utc_B":1426444371,"score_A":6,"score_B":2,"human_ref_A":"I use the Gordon Ramsay method. It's delicious. I usually put it on some toast or a croissant that's toasted in a pan.","human_ref_B":"I use a whisk. It helps me blend in pepper and garlic more evenly, too, when i choose to add before cooking.","labels":1,"seconds_difference":13791.0,"score_ratio":3.0} +{"post_id":"2z4dl1","domain":"askculinary_validation","upvote_ratio":0.84,"history":"When I make scrambled eggs, I always have a few streaks of white in the finished product -- how do I \"scramble\" the eggs so this won't happen and the result is uniformly yellow? I'll be honest they taste fine. It's just the appearances that drive me nuts. I can stand there and whip my fork till the cows come home ... Always some white.","c_root_id_A":"cpfrwot","c_root_id_B":"cpg7nga","created_at_utc_A":1426444371,"created_at_utc_B":1426474199,"score_A":2,"score_B":3,"human_ref_A":"I use a whisk. It helps me blend in pepper and garlic more evenly, too, when i choose to add before cooking.","human_ref_B":"Can you make some eggs and post a picture? If you are whipping the eggs till the cows come home you shouldn't have any whites left.","labels":0,"seconds_difference":29828.0,"score_ratio":1.5} +{"post_id":"2z4dl1","domain":"askculinary_validation","upvote_ratio":0.84,"history":"When I make scrambled eggs, I always have a few streaks of white in the finished product -- how do I \"scramble\" the eggs so this won't happen and the result is uniformly yellow? I'll be honest they taste fine. It's just the appearances that drive me nuts. I can stand there and whip my fork till the cows come home ... Always some white.","c_root_id_A":"cpg3oct","c_root_id_B":"cpg7nga","created_at_utc_A":1426466460,"created_at_utc_B":1426474199,"score_A":2,"score_B":3,"human_ref_A":"My opinion, whisk them BEFORE you put them in the pan. Put them in a teacup or something, add your salt if you use salt, whisk, then put them in a hot pan. Also, if you're not using a cast iron pan, use one. For everything.","human_ref_B":"Can you make some eggs and post a picture? If you are whipping the eggs till the cows come home you shouldn't have any whites left.","labels":0,"seconds_difference":7739.0,"score_ratio":1.5} +{"post_id":"zv6u4q","domain":"askculinary_validation","upvote_ratio":0.75,"history":"What does Alton Brown do with his fat chunk off his standing rib roast? If you reference the 6 minute mark in this video, he cryptically says he uses the fat chunk for something, but doesn\u2019t explain. What can you do with that chunk of fat? I have a wagyu standing rib roast in the oven with a SIZABLE chunk and I\u2019d love for it to not go to waste.","c_root_id_A":"j1ngeyn","c_root_id_B":"j1nli5d","created_at_utc_A":1672003250,"created_at_utc_B":1672005742,"score_A":20,"score_B":46,"human_ref_A":"Two things I can think of: A - Leave the fatcap on and enjoy it with the rest of the roast. 2 - Trim it off and render it into tallow.","human_ref_B":"Do you hear that little chuckle and the way he says he doesn't want to show what he does with it? Because he eats it like an animal standing over the sink! \/s","labels":0,"seconds_difference":2492.0,"score_ratio":2.3} +{"post_id":"zv6u4q","domain":"askculinary_validation","upvote_ratio":0.75,"history":"What does Alton Brown do with his fat chunk off his standing rib roast? If you reference the 6 minute mark in this video, he cryptically says he uses the fat chunk for something, but doesn\u2019t explain. What can you do with that chunk of fat? I have a wagyu standing rib roast in the oven with a SIZABLE chunk and I\u2019d love for it to not go to waste.","c_root_id_A":"j1nli5d","c_root_id_B":"j1njxgz","created_at_utc_A":1672005742,"created_at_utc_B":1672004974,"score_A":46,"score_B":20,"human_ref_A":"Do you hear that little chuckle and the way he says he doesn't want to show what he does with it? Because he eats it like an animal standing over the sink! \/s","human_ref_B":"I removed a big chunk of that prior to roasting today. Rendering it into tallow and using for Yorkshire pudding. Also good for frying potatoes.","labels":1,"seconds_difference":768.0,"score_ratio":2.3} +{"post_id":"zv6u4q","domain":"askculinary_validation","upvote_ratio":0.75,"history":"What does Alton Brown do with his fat chunk off his standing rib roast? If you reference the 6 minute mark in this video, he cryptically says he uses the fat chunk for something, but doesn\u2019t explain. What can you do with that chunk of fat? I have a wagyu standing rib roast in the oven with a SIZABLE chunk and I\u2019d love for it to not go to waste.","c_root_id_A":"j1ort66","c_root_id_B":"j1pyedg","created_at_utc_A":1672028140,"created_at_utc_B":1672061842,"score_A":4,"score_B":5,"human_ref_A":"Beef Cracklings. Render off even more fat, which can be saved and used for something else, until you're left with crispy fried beef 'fat' similar to chicharrones.","human_ref_B":"My sister bought me a hunk of wagyu with the fat. I took off the fat and kept it in my freezer. I do: Chopped into Kimchi fried rice, Thinly sliced and torched with a very lean but tender cut (like filet) so it give it that delicious wagyu flavor. Ground with a very lean meat\/cut (like venison) into patties\/meatballs\/hamburger steak. I didn\u2019t do this because I ran out but there\u2019s an Italian cold cut made with only fat, thinly sliced, for on bread. I was sad when I came to the end of the fat.","labels":0,"seconds_difference":33702.0,"score_ratio":1.25} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yf70r","c_root_id_B":"c5yctwy","created_at_utc_A":1345867019,"created_at_utc_B":1345856752,"score_A":7,"score_B":5,"human_ref_A":"Le Cordon Bleu alumni here. Culinary school was a wonderful experience. Working in restaurants is another story. Be prepared to sped a lot of money to get a job that generally pays just above min wage. Little to no appreciation from your chef for all the work you do. Often not getting paid the overtime hours you theoretically clocked in. You will fuck up. You will get yelled at. But if you can keep your head down and keep working through it, then all the power to ya. To be perfectly honest... I'm considering getting into FOH because those ass holes make so much fucking money for doing their little dog and pony show. I would love to walk away with $100+ in my pocket at the end of a shift just from clearing tables all day.","human_ref_B":"CIA grad here. Culinary school definitely isn't necessary. You can learn just as much working your way up in restaurants. What going to school (especially the CIA) will do is expose you to many, many networking opportunities outside of class and after graduation. All of the instructors have friends and connections in the industry and can often hook you up with a stage or catering gig on weekends or over breaks. The CIA's proximity to NYC (it's a 2-hour train ride to Grand Central) doesn't hurt. I suspect that J&W instructors probably have good connections as well. I think you would be better off working in a nice restaurant(s) than going to community college. If you go this route, make sure you ask to learn about the business side (inventory, ordering, menu costing, etc.) once you have your feet under you in the kitchen.","labels":1,"seconds_difference":10267.0,"score_ratio":1.4} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yejy4","c_root_id_B":"c5yctwy","created_at_utc_A":1345864243,"created_at_utc_B":1345856752,"score_A":6,"score_B":5,"human_ref_A":"Go to a book store and read the chapter \"So you want to be a chef\" in Anthony Bourdain's *Medium Raw*. If you still want to cook after that all the power to you.","human_ref_B":"CIA grad here. Culinary school definitely isn't necessary. You can learn just as much working your way up in restaurants. What going to school (especially the CIA) will do is expose you to many, many networking opportunities outside of class and after graduation. All of the instructors have friends and connections in the industry and can often hook you up with a stage or catering gig on weekends or over breaks. The CIA's proximity to NYC (it's a 2-hour train ride to Grand Central) doesn't hurt. I suspect that J&W instructors probably have good connections as well. I think you would be better off working in a nice restaurant(s) than going to community college. If you go this route, make sure you ask to learn about the business side (inventory, ordering, menu costing, etc.) once you have your feet under you in the kitchen.","labels":1,"seconds_difference":7491.0,"score_ratio":1.2} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5ybt9c","c_root_id_B":"c5yctwy","created_at_utc_A":1345852343,"created_at_utc_B":1345856752,"score_A":3,"score_B":5,"human_ref_A":"as a grad of the culinary institute in hyde park, i am a little partial to that school. as a woman in the restaurant business, having that name on my resume has opened many, many doors for me.","human_ref_B":"CIA grad here. Culinary school definitely isn't necessary. You can learn just as much working your way up in restaurants. What going to school (especially the CIA) will do is expose you to many, many networking opportunities outside of class and after graduation. All of the instructors have friends and connections in the industry and can often hook you up with a stage or catering gig on weekends or over breaks. The CIA's proximity to NYC (it's a 2-hour train ride to Grand Central) doesn't hurt. I suspect that J&W instructors probably have good connections as well. I think you would be better off working in a nice restaurant(s) than going to community college. If you go this route, make sure you ask to learn about the business side (inventory, ordering, menu costing, etc.) once you have your feet under you in the kitchen.","labels":0,"seconds_difference":4409.0,"score_ratio":1.6666666667} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yctwy","c_root_id_B":"c5ybthr","created_at_utc_A":1345856752,"created_at_utc_B":1345852370,"score_A":5,"score_B":2,"human_ref_A":"CIA grad here. Culinary school definitely isn't necessary. You can learn just as much working your way up in restaurants. What going to school (especially the CIA) will do is expose you to many, many networking opportunities outside of class and after graduation. All of the instructors have friends and connections in the industry and can often hook you up with a stage or catering gig on weekends or over breaks. The CIA's proximity to NYC (it's a 2-hour train ride to Grand Central) doesn't hurt. I suspect that J&W instructors probably have good connections as well. I think you would be better off working in a nice restaurant(s) than going to community college. If you go this route, make sure you ask to learn about the business side (inventory, ordering, menu costing, etc.) once you have your feet under you in the kitchen.","human_ref_B":"Find a job at a restaurant with enough volume (2-300+ per shift) to know what you are getting into.","labels":1,"seconds_difference":4382.0,"score_ratio":2.5} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yccp1","c_root_id_B":"c5yctwy","created_at_utc_A":1345854671,"created_at_utc_B":1345856752,"score_A":2,"score_B":5,"human_ref_A":"My sister went to Culinary School. She basically said that Culinary School didn't get you a job like a typical degree (theoretically) would. She said that you still must work your way up through restaurants. Don't take my word for it though - I don't know a lot about it. Just thought I would give you one perspective. If you know I'm leading OP astray, please downvote me and tell OP where I'm wrong.","human_ref_B":"CIA grad here. Culinary school definitely isn't necessary. You can learn just as much working your way up in restaurants. What going to school (especially the CIA) will do is expose you to many, many networking opportunities outside of class and after graduation. All of the instructors have friends and connections in the industry and can often hook you up with a stage or catering gig on weekends or over breaks. The CIA's proximity to NYC (it's a 2-hour train ride to Grand Central) doesn't hurt. I suspect that J&W instructors probably have good connections as well. I think you would be better off working in a nice restaurant(s) than going to community college. If you go this route, make sure you ask to learn about the business side (inventory, ordering, menu costing, etc.) once you have your feet under you in the kitchen.","labels":0,"seconds_difference":2081.0,"score_ratio":2.5} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yejy4","c_root_id_B":"c5yf70r","created_at_utc_A":1345864243,"created_at_utc_B":1345867019,"score_A":6,"score_B":7,"human_ref_A":"Go to a book store and read the chapter \"So you want to be a chef\" in Anthony Bourdain's *Medium Raw*. If you still want to cook after that all the power to you.","human_ref_B":"Le Cordon Bleu alumni here. Culinary school was a wonderful experience. Working in restaurants is another story. Be prepared to sped a lot of money to get a job that generally pays just above min wage. Little to no appreciation from your chef for all the work you do. Often not getting paid the overtime hours you theoretically clocked in. You will fuck up. You will get yelled at. But if you can keep your head down and keep working through it, then all the power to ya. To be perfectly honest... I'm considering getting into FOH because those ass holes make so much fucking money for doing their little dog and pony show. I would love to walk away with $100+ in my pocket at the end of a shift just from clearing tables all day.","labels":0,"seconds_difference":2776.0,"score_ratio":1.1666666667} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yf70r","c_root_id_B":"c5ybt9c","created_at_utc_A":1345867019,"created_at_utc_B":1345852343,"score_A":7,"score_B":3,"human_ref_A":"Le Cordon Bleu alumni here. Culinary school was a wonderful experience. Working in restaurants is another story. Be prepared to sped a lot of money to get a job that generally pays just above min wage. Little to no appreciation from your chef for all the work you do. Often not getting paid the overtime hours you theoretically clocked in. You will fuck up. You will get yelled at. But if you can keep your head down and keep working through it, then all the power to ya. To be perfectly honest... I'm considering getting into FOH because those ass holes make so much fucking money for doing their little dog and pony show. I would love to walk away with $100+ in my pocket at the end of a shift just from clearing tables all day.","human_ref_B":"as a grad of the culinary institute in hyde park, i am a little partial to that school. as a woman in the restaurant business, having that name on my resume has opened many, many doors for me.","labels":1,"seconds_difference":14676.0,"score_ratio":2.3333333333} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5ybthr","c_root_id_B":"c5yf70r","created_at_utc_A":1345852370,"created_at_utc_B":1345867019,"score_A":2,"score_B":7,"human_ref_A":"Find a job at a restaurant with enough volume (2-300+ per shift) to know what you are getting into.","human_ref_B":"Le Cordon Bleu alumni here. Culinary school was a wonderful experience. Working in restaurants is another story. Be prepared to sped a lot of money to get a job that generally pays just above min wage. Little to no appreciation from your chef for all the work you do. Often not getting paid the overtime hours you theoretically clocked in. You will fuck up. You will get yelled at. But if you can keep your head down and keep working through it, then all the power to ya. To be perfectly honest... I'm considering getting into FOH because those ass holes make so much fucking money for doing their little dog and pony show. I would love to walk away with $100+ in my pocket at the end of a shift just from clearing tables all day.","labels":0,"seconds_difference":14649.0,"score_ratio":3.5} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yccp1","c_root_id_B":"c5yf70r","created_at_utc_A":1345854671,"created_at_utc_B":1345867019,"score_A":2,"score_B":7,"human_ref_A":"My sister went to Culinary School. She basically said that Culinary School didn't get you a job like a typical degree (theoretically) would. She said that you still must work your way up through restaurants. Don't take my word for it though - I don't know a lot about it. Just thought I would give you one perspective. If you know I'm leading OP astray, please downvote me and tell OP where I'm wrong.","human_ref_B":"Le Cordon Bleu alumni here. Culinary school was a wonderful experience. Working in restaurants is another story. Be prepared to sped a lot of money to get a job that generally pays just above min wage. Little to no appreciation from your chef for all the work you do. Often not getting paid the overtime hours you theoretically clocked in. You will fuck up. You will get yelled at. But if you can keep your head down and keep working through it, then all the power to ya. To be perfectly honest... I'm considering getting into FOH because those ass holes make so much fucking money for doing their little dog and pony show. I would love to walk away with $100+ in my pocket at the end of a shift just from clearing tables all day.","labels":0,"seconds_difference":12348.0,"score_ratio":3.5} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yeny6","c_root_id_B":"c5yf70r","created_at_utc_A":1345864726,"created_at_utc_B":1345867019,"score_A":2,"score_B":7,"human_ref_A":"If you go to JCCC (great culinary school), know it's a fucking awful suburb. Live and work on the Missouri side, commute to Johnson County.","human_ref_B":"Le Cordon Bleu alumni here. Culinary school was a wonderful experience. Working in restaurants is another story. Be prepared to sped a lot of money to get a job that generally pays just above min wage. Little to no appreciation from your chef for all the work you do. Often not getting paid the overtime hours you theoretically clocked in. You will fuck up. You will get yelled at. But if you can keep your head down and keep working through it, then all the power to ya. To be perfectly honest... I'm considering getting into FOH because those ass holes make so much fucking money for doing their little dog and pony show. I would love to walk away with $100+ in my pocket at the end of a shift just from clearing tables all day.","labels":0,"seconds_difference":2293.0,"score_ratio":3.5} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5ybt9c","c_root_id_B":"c5ycjug","created_at_utc_A":1345852343,"created_at_utc_B":1345855545,"score_A":3,"score_B":7,"human_ref_A":"as a grad of the culinary institute in hyde park, i am a little partial to that school. as a woman in the restaurant business, having that name on my resume has opened many, many doors for me.","human_ref_B":"Our sidebar.","labels":0,"seconds_difference":3202.0,"score_ratio":2.3333333333} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5ybthr","c_root_id_B":"c5ycjug","created_at_utc_A":1345852370,"created_at_utc_B":1345855545,"score_A":2,"score_B":7,"human_ref_A":"Find a job at a restaurant with enough volume (2-300+ per shift) to know what you are getting into.","human_ref_B":"Our sidebar.","labels":0,"seconds_difference":3175.0,"score_ratio":3.5} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5ycjug","c_root_id_B":"c5yccp1","created_at_utc_A":1345855545,"created_at_utc_B":1345854671,"score_A":7,"score_B":2,"human_ref_A":"Our sidebar.","human_ref_B":"My sister went to Culinary School. She basically said that Culinary School didn't get you a job like a typical degree (theoretically) would. She said that you still must work your way up through restaurants. Don't take my word for it though - I don't know a lot about it. Just thought I would give you one perspective. If you know I'm leading OP astray, please downvote me and tell OP where I'm wrong.","labels":1,"seconds_difference":874.0,"score_ratio":3.5} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yejy4","c_root_id_B":"c5ybt9c","created_at_utc_A":1345864243,"created_at_utc_B":1345852343,"score_A":6,"score_B":3,"human_ref_A":"Go to a book store and read the chapter \"So you want to be a chef\" in Anthony Bourdain's *Medium Raw*. If you still want to cook after that all the power to you.","human_ref_B":"as a grad of the culinary institute in hyde park, i am a little partial to that school. as a woman in the restaurant business, having that name on my resume has opened many, many doors for me.","labels":1,"seconds_difference":11900.0,"score_ratio":2.0} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yejy4","c_root_id_B":"c5ybthr","created_at_utc_A":1345864243,"created_at_utc_B":1345852370,"score_A":6,"score_B":2,"human_ref_A":"Go to a book store and read the chapter \"So you want to be a chef\" in Anthony Bourdain's *Medium Raw*. If you still want to cook after that all the power to you.","human_ref_B":"Find a job at a restaurant with enough volume (2-300+ per shift) to know what you are getting into.","labels":1,"seconds_difference":11873.0,"score_ratio":3.0} +{"post_id":"yrz2i","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Im thinking about going to culinary school and advice or suggestions? I'm looking at Johnson county community college, The culinary institute of America at Hyde park and Johnson and Wales in Denver.","c_root_id_A":"c5yccp1","c_root_id_B":"c5yejy4","created_at_utc_A":1345854671,"created_at_utc_B":1345864243,"score_A":2,"score_B":6,"human_ref_A":"My sister went to Culinary School. She basically said that Culinary School didn't get you a job like a typical degree (theoretically) would. She said that you still must work your way up through restaurants. Don't take my word for it though - I don't know a lot about it. Just thought I would give you one perspective. If you know I'm leading OP astray, please downvote me and tell OP where I'm wrong.","human_ref_B":"Go to a book store and read the chapter \"So you want to be a chef\" in Anthony Bourdain's *Medium Raw*. If you still want to cook after that all the power to you.","labels":0,"seconds_difference":9572.0,"score_ratio":3.0} +{"post_id":"41dgqw","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why is this chicken breast meat so yellow? I purchased some chicken at a local grocery. With the chi ken on the right the top looked pinkish but when turned over it was all yellow. There was no odor but it looked so unappealing. The chicken on the left was purchased from another grocer and had much better texture and appearance. Any thoughts on why the right chicken is so yellow? http:\/\/imgur.com\/6qTTvxy","c_root_id_A":"cz1jj69","c_root_id_B":"cz1om0b","created_at_utc_A":1453043680,"created_at_utc_B":1453053235,"score_A":35,"score_B":46,"human_ref_A":"Like already said, it's because of the feed the animal had. In my country \"yellow\" chicken usually means a better life for that chicken, as in free range and\/or more attention to welfare and less use of antibiotics. Personally, I think it tastes better, but that might be all in my head.","human_ref_B":"Marigolds. Nobody knows when but farmers have long known that marigolds added to nesting material and chicken feed help ward off insects and provide good nutrition. They also impart color to the skin, flesh and yolks.","labels":0,"seconds_difference":9555.0,"score_ratio":1.3142857143} +{"post_id":"41dgqw","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why is this chicken breast meat so yellow? I purchased some chicken at a local grocery. With the chi ken on the right the top looked pinkish but when turned over it was all yellow. There was no odor but it looked so unappealing. The chicken on the left was purchased from another grocer and had much better texture and appearance. Any thoughts on why the right chicken is so yellow? http:\/\/imgur.com\/6qTTvxy","c_root_id_A":"cz1k8sy","c_root_id_B":"cz1om0b","created_at_utc_A":1453045232,"created_at_utc_B":1453053235,"score_A":19,"score_B":46,"human_ref_A":"From the FDA: Raw poultry can vary from a bluish-white to yellow. All of these colors are normal and are a direct result of breed, exercise, age, and\/or diet. Younger poultry has less fat under the skin, which can cause the bluish cast, and the yellow skin could be a result of marigolds in the feed.","human_ref_B":"Marigolds. Nobody knows when but farmers have long known that marigolds added to nesting material and chicken feed help ward off insects and provide good nutrition. They also impart color to the skin, flesh and yolks.","labels":0,"seconds_difference":8003.0,"score_ratio":2.4210526316} +{"post_id":"41dgqw","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why is this chicken breast meat so yellow? I purchased some chicken at a local grocery. With the chi ken on the right the top looked pinkish but when turned over it was all yellow. There was no odor but it looked so unappealing. The chicken on the left was purchased from another grocer and had much better texture and appearance. Any thoughts on why the right chicken is so yellow? http:\/\/imgur.com\/6qTTvxy","c_root_id_A":"cz1vy8w","c_root_id_B":"cz1vj9g","created_at_utc_A":1453064041,"created_at_utc_B":1453063453,"score_A":13,"score_B":5,"human_ref_A":"The color comes from the feed, in this case, marigolds. They're added to the feed (and often the nesting materials). It's often considered an indication of a humanely raised chicken.","human_ref_B":"When I was living in Mexico all of the chicken was yellow just like your photo. It was grown locally, had not been frozen, slaughtered that morning, and no antibiotics. Someone told me that U.S. producers add a bleach-like solution to the meat so it looks more appealing. No idea if that is true or not however....BTW the chicken in Mexico is wonderful.","labels":1,"seconds_difference":588.0,"score_ratio":2.6} +{"post_id":"eeu0a4","domain":"askculinary_validation","upvote_ratio":0.86,"history":"What are some good alternatives to flavoring a split pea soup besides ham bone or hocks? I don't always have those available. I have used bacon with good results but wondering if there's other options out there.","c_root_id_A":"fbwrd2r","c_root_id_B":"fbwliht","created_at_utc_A":1577157409,"created_at_utc_B":1577153084,"score_A":7,"score_B":3,"human_ref_A":"Smoked turkey leg.","human_ref_B":"I\u2019m a vegetarian and I like to use Alton Brown\u2019s curry split pea soup recipe.","labels":1,"seconds_difference":4325.0,"score_ratio":2.3333333333} +{"post_id":"eeu0a4","domain":"askculinary_validation","upvote_ratio":0.86,"history":"What are some good alternatives to flavoring a split pea soup besides ham bone or hocks? I don't always have those available. I have used bacon with good results but wondering if there's other options out there.","c_root_id_A":"fbwtx9h","c_root_id_B":"fbwsq9z","created_at_utc_A":1577159337,"created_at_utc_B":1577158425,"score_A":3,"score_B":2,"human_ref_A":"Ok \u2014 bear with me on this \u2014 but I use well-cooked spam. I cook it separately and then add it towards then end of the process. Salty and crispy, it hold up well. And it\u2019s always available in the cupboard.","human_ref_B":"I keep salt pork in the freezer for split pea soup. It's a more subtle flavor than bacon, but rounds out the flavor nicely and adds a pleasant fattiness.","labels":1,"seconds_difference":912.0,"score_ratio":1.5} +{"post_id":"eeu0a4","domain":"askculinary_validation","upvote_ratio":0.86,"history":"What are some good alternatives to flavoring a split pea soup besides ham bone or hocks? I don't always have those available. I have used bacon with good results but wondering if there's other options out there.","c_root_id_A":"fbwvnhy","c_root_id_B":"fbwsq9z","created_at_utc_A":1577160654,"created_at_utc_B":1577158425,"score_A":3,"score_B":2,"human_ref_A":"Bacon fat is better than bacon. Reserve the fat and freeze. Then you'll have it ready to scoop\/portion\/use. Carrot Juice or microplane'd carrots. The sweetness and depth of carrot adds a wonderful depth to split pea soup. Don't need much. Celery Seed (toasted and then ground into a powder). earthiness. Minced and saut\u00e9ed shallots. awesome. I make split pea soup every two weeks. I'm working on a Jamaican version (allspice, mace, cloves, cinnamon), and have yet to nail the recipe down (getting there).","human_ref_B":"I keep salt pork in the freezer for split pea soup. It's a more subtle flavor than bacon, but rounds out the flavor nicely and adds a pleasant fattiness.","labels":1,"seconds_difference":2229.0,"score_ratio":1.5} +{"post_id":"9bwhds","domain":"askculinary_validation","upvote_ratio":0.81,"history":"why must i change the parchment paper every time i unwrap cheese ? after doing a little research on how to store hard cheese many sites recommend changing the parchment paper every time i unwrap the cheese. ​ ​ \\- why is that ? ​ \\- how many ties can i reuse the same parchment paper ? ​ \\- is their a limit on how long a cheese can be warped with the same parchment paper without ever unwrapping it ? ​ ​ ​ ​ thanks !","c_root_id_A":"e56qasj","c_root_id_B":"e56nekh","created_at_utc_A":1535760212,"created_at_utc_B":1535757079,"score_A":12,"score_B":6,"human_ref_A":"put it in a ziploc and call it a day. touching the cheese with dirty hands will cause it to mold quicker. ive practically seen fingerprints of mold before on a block of cheddar.","human_ref_B":"I go through a good amount of cheeses and I've always heard to try to wrap it the way it came. We get a lot of blue cheeses in foil that disintegrate upon unwrapping so we rewrap with foil. Most hard cheeses come vacuum sealed so we rewrap with fresh plastic every time we cut into it. Other softer cheeses, St. Andre, Tallegio, brie, Camembert etc come in some kind of paper\/cardboard so those we usually wrap in fresh parchment. Tl;dr try to rewrap the cheese how it originally came Edit: I realized I didn't really answer the question. I'd say it depends on how often you're breaking into it. If you unwrapping\/rewrap several times an hour or day then you're probably safe reusing one sheet of parchment, but if it's once every day or two then I'd use fresh every time","labels":1,"seconds_difference":3133.0,"score_ratio":2.0} +{"post_id":"9bwhds","domain":"askculinary_validation","upvote_ratio":0.81,"history":"why must i change the parchment paper every time i unwrap cheese ? after doing a little research on how to store hard cheese many sites recommend changing the parchment paper every time i unwrap the cheese. ​ ​ \\- why is that ? ​ \\- how many ties can i reuse the same parchment paper ? ​ \\- is their a limit on how long a cheese can be warped with the same parchment paper without ever unwrapping it ? ​ ​ ​ ​ thanks !","c_root_id_A":"e56qasj","c_root_id_B":"e56orqn","created_at_utc_A":1535760212,"created_at_utc_B":1535758549,"score_A":12,"score_B":4,"human_ref_A":"put it in a ziploc and call it a day. touching the cheese with dirty hands will cause it to mold quicker. ive practically seen fingerprints of mold before on a block of cheddar.","human_ref_B":"As long as I feel pretty sure I'm going to use what I have within a month, I just put it in a ziplock. Paper lets the cheese dry out to fast.","labels":1,"seconds_difference":1663.0,"score_ratio":3.0} +{"post_id":"9bwhds","domain":"askculinary_validation","upvote_ratio":0.81,"history":"why must i change the parchment paper every time i unwrap cheese ? after doing a little research on how to store hard cheese many sites recommend changing the parchment paper every time i unwrap the cheese. ​ ​ \\- why is that ? ​ \\- how many ties can i reuse the same parchment paper ? ​ \\- is their a limit on how long a cheese can be warped with the same parchment paper without ever unwrapping it ? ​ ​ ​ ​ thanks !","c_root_id_A":"e56yada","c_root_id_B":"e56orqn","created_at_utc_A":1535769227,"created_at_utc_B":1535758549,"score_A":6,"score_B":4,"human_ref_A":"Mold and bacteria start on the outside, so the idea is that each time you use it, you cut off the exposed side, leaving the wax or factory plastic on the other sides, and so you also cut off any spores. By changing the parchment, you are starting with a clean surface. If you reuse the old parchment then the pathogens have a head start and will grow quicker. I have found that this is only necessary if you plan on keeping the cheese for more than a week or two (depending on type of cheese, ) and it needn't be done every time you cut into it.","human_ref_B":"As long as I feel pretty sure I'm going to use what I have within a month, I just put it in a ziplock. Paper lets the cheese dry out to fast.","labels":1,"seconds_difference":10678.0,"score_ratio":1.5} +{"post_id":"9bwhds","domain":"askculinary_validation","upvote_ratio":0.81,"history":"why must i change the parchment paper every time i unwrap cheese ? after doing a little research on how to store hard cheese many sites recommend changing the parchment paper every time i unwrap the cheese. ​ ​ \\- why is that ? ​ \\- how many ties can i reuse the same parchment paper ? ​ \\- is their a limit on how long a cheese can be warped with the same parchment paper without ever unwrapping it ? ​ ​ ​ ​ thanks !","c_root_id_A":"e56yada","c_root_id_B":"e56tfu7","created_at_utc_A":1535769227,"created_at_utc_B":1535763727,"score_A":6,"score_B":4,"human_ref_A":"Mold and bacteria start on the outside, so the idea is that each time you use it, you cut off the exposed side, leaving the wax or factory plastic on the other sides, and so you also cut off any spores. By changing the parchment, you are starting with a clean surface. If you reuse the old parchment then the pathogens have a head start and will grow quicker. I have found that this is only necessary if you plan on keeping the cheese for more than a week or two (depending on type of cheese, ) and it needn't be done every time you cut into it.","human_ref_B":"Cabot (used to? I haven't been in years) tells you on their tours that opened cheese will last longer if you change the wrapping every time. They're also very clear about hand washing being better than gloves. I don't recall why the rewrap but I can confirm that if you're not going to finish it all relatively quickly you definitely get more time with a fresh wrap\/bag each time. Maybe their tour video is online somewhere and explains it?","labels":1,"seconds_difference":5500.0,"score_ratio":1.5} +{"post_id":"ycq594","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what's point of seasoning beets before you roast them? all recipe I read seem to suggest this (oil\/salt\/pepper\/etc), but dont you just peel the beet afterward? why bother with any seasoning beforehand?","c_root_id_A":"ito2en7","c_root_id_B":"ito9cq6","created_at_utc_A":1666661694,"created_at_utc_B":1666664770,"score_A":6,"score_B":42,"human_ref_A":"Peel them, season them, then roast them","human_ref_B":"There are many articles that explain the science of what salt does for your food, here's a decent one. It \"wakes food up\". Since beets are cheap you could perform a really simple experiment by taking a few of them and roasting them together, but seasoning them differently. Leave one \"naked\", rub one with oil, rub one with oil and salt, rub one with oil+s+p+, rub one with just s\/s+p. Observe which method you like best, there's no hard rule here. If it's cooked and you enjoy it, eat it.","labels":0,"seconds_difference":3076.0,"score_ratio":7.0} +{"post_id":"ycq594","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what's point of seasoning beets before you roast them? all recipe I read seem to suggest this (oil\/salt\/pepper\/etc), but dont you just peel the beet afterward? why bother with any seasoning beforehand?","c_root_id_A":"ito5ak4","c_root_id_B":"ito9cq6","created_at_utc_A":1666662945,"created_at_utc_B":1666664770,"score_A":8,"score_B":42,"human_ref_A":"I don't peel them after roasting. I just eat them.","human_ref_B":"There are many articles that explain the science of what salt does for your food, here's a decent one. It \"wakes food up\". Since beets are cheap you could perform a really simple experiment by taking a few of them and roasting them together, but seasoning them differently. Leave one \"naked\", rub one with oil, rub one with oil and salt, rub one with oil+s+p+, rub one with just s\/s+p. Observe which method you like best, there's no hard rule here. If it's cooked and you enjoy it, eat it.","labels":0,"seconds_difference":1825.0,"score_ratio":5.25} +{"post_id":"ycq594","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what's point of seasoning beets before you roast them? all recipe I read seem to suggest this (oil\/salt\/pepper\/etc), but dont you just peel the beet afterward? why bother with any seasoning beforehand?","c_root_id_A":"itonlxi","c_root_id_B":"ito2en7","created_at_utc_A":1666672081,"created_at_utc_B":1666661694,"score_A":13,"score_B":6,"human_ref_A":"So looking around, it seems like a bunch of sites talking about removing the skin *after* baking because it makes it much easier to take the skins off. \"They should slip off like Concord grape skins.\" A lot of recipes talking about seasoning before removing the skin, *but* they have already sliced the beets up so 3\/4 of the sides are getting seasoned which is enough to have an effect. That final 1\/4 side with skin gets removed afterwards and very little seasoning has been lost overall. For some of those I think the olive oil is to help make the skin more crispy and easier to remove afterwards, or something... The AskCulinary post you shared is... unusual. Because some people eat the skins and it makes total sense to season them if you're going to eat the skins. And maybe the olive oil is there to help with that, along with the usual advantages of salt. But the balsamic vinegar? The garlic? The pepper? Is any of that actually going to penetrate the skin? Why are they adding *water* if they're *roasting* it? It sounds more like they are saying one thing but meant a different thing.","human_ref_B":"Peel them, season them, then roast them","labels":1,"seconds_difference":10387.0,"score_ratio":2.1666666667} +{"post_id":"ycq594","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what's point of seasoning beets before you roast them? all recipe I read seem to suggest this (oil\/salt\/pepper\/etc), but dont you just peel the beet afterward? why bother with any seasoning beforehand?","c_root_id_A":"itonlxi","c_root_id_B":"ito5ak4","created_at_utc_A":1666672081,"created_at_utc_B":1666662945,"score_A":13,"score_B":8,"human_ref_A":"So looking around, it seems like a bunch of sites talking about removing the skin *after* baking because it makes it much easier to take the skins off. \"They should slip off like Concord grape skins.\" A lot of recipes talking about seasoning before removing the skin, *but* they have already sliced the beets up so 3\/4 of the sides are getting seasoned which is enough to have an effect. That final 1\/4 side with skin gets removed afterwards and very little seasoning has been lost overall. For some of those I think the olive oil is to help make the skin more crispy and easier to remove afterwards, or something... The AskCulinary post you shared is... unusual. Because some people eat the skins and it makes total sense to season them if you're going to eat the skins. And maybe the olive oil is there to help with that, along with the usual advantages of salt. But the balsamic vinegar? The garlic? The pepper? Is any of that actually going to penetrate the skin? Why are they adding *water* if they're *roasting* it? It sounds more like they are saying one thing but meant a different thing.","human_ref_B":"I don't peel them after roasting. I just eat them.","labels":1,"seconds_difference":9136.0,"score_ratio":1.625} +{"post_id":"ycq594","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what's point of seasoning beets before you roast them? all recipe I read seem to suggest this (oil\/salt\/pepper\/etc), but dont you just peel the beet afterward? why bother with any seasoning beforehand?","c_root_id_A":"itonlxi","c_root_id_B":"itod59o","created_at_utc_A":1666672081,"created_at_utc_B":1666666551,"score_A":13,"score_B":3,"human_ref_A":"So looking around, it seems like a bunch of sites talking about removing the skin *after* baking because it makes it much easier to take the skins off. \"They should slip off like Concord grape skins.\" A lot of recipes talking about seasoning before removing the skin, *but* they have already sliced the beets up so 3\/4 of the sides are getting seasoned which is enough to have an effect. That final 1\/4 side with skin gets removed afterwards and very little seasoning has been lost overall. For some of those I think the olive oil is to help make the skin more crispy and easier to remove afterwards, or something... The AskCulinary post you shared is... unusual. Because some people eat the skins and it makes total sense to season them if you're going to eat the skins. And maybe the olive oil is there to help with that, along with the usual advantages of salt. But the balsamic vinegar? The garlic? The pepper? Is any of that actually going to penetrate the skin? Why are they adding *water* if they're *roasting* it? It sounds more like they are saying one thing but meant a different thing.","human_ref_B":"All that is done post-peeling.","labels":1,"seconds_difference":5530.0,"score_ratio":4.3333333333} +{"post_id":"ycq594","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what's point of seasoning beets before you roast them? all recipe I read seem to suggest this (oil\/salt\/pepper\/etc), but dont you just peel the beet afterward? why bother with any seasoning beforehand?","c_root_id_A":"ito2en7","c_root_id_B":"ito5ak4","created_at_utc_A":1666661694,"created_at_utc_B":1666662945,"score_A":6,"score_B":8,"human_ref_A":"Peel them, season them, then roast them","human_ref_B":"I don't peel them after roasting. I just eat them.","labels":0,"seconds_difference":1251.0,"score_ratio":1.3333333333} +{"post_id":"a6sa63","domain":"askculinary_validation","upvote_ratio":0.81,"history":"Pot roasting beef. Do you add potatoes and carrots at the beginning or 45 minutes before I take the roast out? First time making a pot roast. I'm cooking a 2.5 Lb chuck roast in a stainless steel pot. Browning meat first, then putting it in a braising liquid of chicken stock, tomato paste, sauted aromatics and spices. Throw it in oven for a few hours adding liquid\/basting as needed. My question, I see recipes adding potatoes and carrots at the beginning of the oven period. I also see one saying to add them halfway through roasting time. My experience tells me they will retain better texture if they only cook for 45 minutes. Are there any reasons why I should add them earlier?","c_root_id_A":"ebxifn2","c_root_id_B":"ebxhx17","created_at_utc_A":1544991228,"created_at_utc_B":1544990891,"score_A":13,"score_B":8,"human_ref_A":"I think in general potatoes and vegetables will be too mushy if added at the beginning. I prefer to add some rough cut mirepoix and aromatics to the braise at the beginning, then pull the meat an hour before it\u2019s finished, strain the braising liquid, and then add a fresh batch of potatoes\/vegetables\/mushrooms in with the meat and strained liquid to finish cooking. Best of both worlds.","human_ref_B":"The idea of adding them early on is to add more flavor to the base liquid. Assuming you\u2019re using a decently flavored stock, instead of plain water, it should not need any other flavoring. Hence it not requiring anymore flavoring from the carrots. And as well yes if ur adding them last, they\u2019ll retain their texture and freshness and it won\u2019t turn into mush. If ur using water instead of stock, you could toss in some chicken stock cubes and it will work fine.","labels":1,"seconds_difference":337.0,"score_ratio":1.625} +{"post_id":"go7fb7","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When using a food thermometer, do you have to pull the meat away from the heat, and let it rest? Or can you use it while in the heat source? Or can you pull it away from the heat and use asap? For example, grilling on the grill. Can you take a temp while the food is still on the grill? Or do I need to take it off, and can I use asap? Or do I have to wait for a bit?","c_root_id_A":"fre5sqo","c_root_id_B":"fre5pfo","created_at_utc_A":1590102477,"created_at_utc_B":1590102427,"score_A":16,"score_B":15,"human_ref_A":"You can temp while it\u2019s cooking. Make sure the thermometer is inserted far enough and that it isn\u2019t touching any cooking surfaces.","human_ref_B":"Well think about it. Taking a reading on the grill doesn\u2019t give an artificially high temp by the same token that putting meat on a 500\u00b0 grill doesn\u2019t instantly make the meat 500\u00b0 all the way through.","labels":1,"seconds_difference":50.0,"score_ratio":1.0666666667} +{"post_id":"go7fb7","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When using a food thermometer, do you have to pull the meat away from the heat, and let it rest? Or can you use it while in the heat source? Or can you pull it away from the heat and use asap? For example, grilling on the grill. Can you take a temp while the food is still on the grill? Or do I need to take it off, and can I use asap? Or do I have to wait for a bit?","c_root_id_A":"fre8guy","c_root_id_B":"frel8qb","created_at_utc_A":1590103941,"created_at_utc_B":1590111369,"score_A":2,"score_B":5,"human_ref_A":"If you have an instant you can put it in the heat source but just for a quick read. Haven't used a mechanical but those aren't apparently to be used in a heat source either. So I just use my instant. Depends on what you are cooking. If you're doing something you want done perfect and it's easy to overcook like steak on the pan? Leave it in imo Downside of an oven and this is led meters will light up all the numbers from overheating so you'd have to leave the door open to not allow that. Lets your heat out so yeah. Also you have to take into consideration that food will continue to cook outside of the heat source after removing it due to it's temperature. So you can look up recipes which show a temp to take off heat which result in y temp after, cooking it to a further point. Just personal experience though.","human_ref_B":"You should temp it while it's still cooking to see if it's ready for you to remove it from the heat source. Keep in mind that there will be carryover cooking once you remove it. Depending on the cut of meat, that could increase the temperature by 5-10 degrees F.","labels":0,"seconds_difference":7428.0,"score_ratio":2.5} +{"post_id":"go7fb7","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When using a food thermometer, do you have to pull the meat away from the heat, and let it rest? Or can you use it while in the heat source? Or can you pull it away from the heat and use asap? For example, grilling on the grill. Can you take a temp while the food is still on the grill? Or do I need to take it off, and can I use asap? Or do I have to wait for a bit?","c_root_id_A":"frel8qb","c_root_id_B":"frebb17","created_at_utc_A":1590111369,"created_at_utc_B":1590105538,"score_A":5,"score_B":2,"human_ref_A":"You should temp it while it's still cooking to see if it's ready for you to remove it from the heat source. Keep in mind that there will be carryover cooking once you remove it. Depending on the cut of meat, that could increase the temperature by 5-10 degrees F.","human_ref_B":"I open the oven door and jam an instant read into the meat. I also have a MEATER, which is a Bluetooth thermometer that you stick in the meat and put in the oven","labels":1,"seconds_difference":5831.0,"score_ratio":2.5} +{"post_id":"go7fb7","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When using a food thermometer, do you have to pull the meat away from the heat, and let it rest? Or can you use it while in the heat source? Or can you pull it away from the heat and use asap? For example, grilling on the grill. Can you take a temp while the food is still on the grill? Or do I need to take it off, and can I use asap? Or do I have to wait for a bit?","c_root_id_A":"fred9i8","c_root_id_B":"fre8guy","created_at_utc_A":1590106659,"created_at_utc_B":1590103941,"score_A":5,"score_B":2,"human_ref_A":"You can and should measure while it's still cooking, that's how you know it's done!","human_ref_B":"If you have an instant you can put it in the heat source but just for a quick read. Haven't used a mechanical but those aren't apparently to be used in a heat source either. So I just use my instant. Depends on what you are cooking. If you're doing something you want done perfect and it's easy to overcook like steak on the pan? Leave it in imo Downside of an oven and this is led meters will light up all the numbers from overheating so you'd have to leave the door open to not allow that. Lets your heat out so yeah. Also you have to take into consideration that food will continue to cook outside of the heat source after removing it due to it's temperature. So you can look up recipes which show a temp to take off heat which result in y temp after, cooking it to a further point. Just personal experience though.","labels":1,"seconds_difference":2718.0,"score_ratio":2.5} +{"post_id":"go7fb7","domain":"askculinary_validation","upvote_ratio":0.93,"history":"When using a food thermometer, do you have to pull the meat away from the heat, and let it rest? Or can you use it while in the heat source? Or can you pull it away from the heat and use asap? For example, grilling on the grill. Can you take a temp while the food is still on the grill? Or do I need to take it off, and can I use asap? Or do I have to wait for a bit?","c_root_id_A":"fred9i8","c_root_id_B":"frebb17","created_at_utc_A":1590106659,"created_at_utc_B":1590105538,"score_A":5,"score_B":2,"human_ref_A":"You can and should measure while it's still cooking, that's how you know it's done!","human_ref_B":"I open the oven door and jam an instant read into the meat. I also have a MEATER, which is a Bluetooth thermometer that you stick in the meat and put in the oven","labels":1,"seconds_difference":1121.0,"score_ratio":2.5} +{"post_id":"sd9ckr","domain":"askculinary_validation","upvote_ratio":0.83,"history":"If I'm making homemade stock with fresh ginger, would I add it with the mirepoix or bouquet garni? I'm leaning towards bouquet garni, but I'd like a second opinion. Thanks!","c_root_id_A":"hubqkqk","c_root_id_B":"hubso2y","created_at_utc_A":1643221088,"created_at_utc_B":1643221835,"score_A":4,"score_B":9,"human_ref_A":"Another option I didn't see posted - what if you ground\/mince the ginger and used a smaller quantity? that way you can add it with the mirepoix.","human_ref_B":"I would add it near the end. Chicken stock usually takes 6 hours, the ginger flavor could cook out by then. Maybe 1 hour before straining?","labels":0,"seconds_difference":747.0,"score_ratio":2.25} +{"post_id":"3vpu6c","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Favorite Comprehensive Cookbook: Food Lab, ATK Cooking School, or Bittman? I recently purchased my first cookbook, The Food Lab by Jenji Kohan. While it's a great read with great photos, I'm a little disappointed with the quantity and variety of recipes. How does this book compare to other popular comprehensive volumes like ATK Cooking School, Science of Good Cooking, and other popular books from ATK, Cook's Illustrated, or Mark Bittman? I appreciate books with lots of photos and recipes that don't require a ton of ingredients\/spices. Years ago, I had a copy of Bittman's How to Cook Everything but I gave it away because it didn't have any photos. Was this a mistake?","c_root_id_A":"cxpu4de","c_root_id_B":"cxpwvs6","created_at_utc_A":1449456125,"created_at_utc_B":1449461148,"score_A":8,"score_B":9,"human_ref_A":"Worthwhile: read all the *bad* reviews of Bittman on Amazon. They are *very* consistent. And I completely agree with them. I don't know how his stuff got so popular, other than that it apparently filled a gap in the market at the right time. They might work for a beginner who would be satisfied with anything not burnt, but the recipes are never 'best version of X possible.' I like Cook's Illustrated stuff and find it very reliable, and I enjoy the rambling explanations. But part of the reliability is *it will taste like a Cook's Illustrated recipe*, which is always very...American? I have no other way to explain it. All their taste testing is great, if your taste buds are tilted like that. Usually this works really well for American *food* but I look elsewhere for anything \"ethnic.\" I enjoy Lopez-Alt's writing, I don't have the book, I'm not always enthusiastic about the recipes; his is more stuff I read through for ideas rather than a recipe. (Whereas with the CI stuff I want to make it exactly as the book says at least once, sort of like building a Lego set according to instructions the first time out of the box so you know what the designers had in mind and see how the parts go together to make the finished product.) Like this mac and cheese recipe left me baffled: I can make a glossy bechamel that looks like the 2nd pic, so do I still want to pay attention to that; is it just a thing for people who have trouble with sauce? I had no idea. I think mozzarella is an awful cheese for mac and cheese, but that page wouldn't suggest as much. All a bit nit-picky, maybe. But I think the bottom line is that you don't want to rely on just one cookbook. If you know enough about cooking to put something together once given the basic idea and don't require actual recipes, Hering's Dictionary of Classical and Modern Cookery (that price will fall again eventually) is a real treasure. Good workhorse cookbooks include pre-1990s-revision *Joy of Cooking* and Claiborne's *The New York Times Cookbook,* but they don't have pictures. The \"loads of photos\" books are often a little short on useful cooking lessons. I still turn to a French dessert book when I want to make candy and a traditional Irish book when I want to do something nice to potatoes. No cookbook can be all things to all people...","human_ref_B":"I'm not always the biggest fan of Kenji's recipes themselves, but the science and research he puts into their development are very, very solid. I've learned a lot from his writings. If you're looking for a book that will teach you *how* to cook, Food Lab would be my preference of those three. But that would be for someone who wants to read and understand and apply those learnings elsewhere, not someone who wants to follow recipes blindly. IMHO, that's the real point of the book anyways and it's a big success at that goal. If you're looking for a book with many likely-to-please recipes then ATK\/Cooks Illustrated will be great, but the recipes there are very \"standard\". But then, that's what you're generally looking for if you're asking for a comprehensive book. Bittman imho is a bit like Mark Ruhlmann but without the attitude. He's a writer first and a cook second. His writing is very solid and especially for beginners his \"How to Cook Everything\" is outstanding. But if you're already an accomplished cook you might find his stuff best for \"lazy meals\". I enjoy his recipes a lot, but I don't feel like I learned any cooking technique from them. Favorite food writers are like favorite actors. Everyone has an opinion. Yours might be in stark contrast to mine, so ymmv.","labels":0,"seconds_difference":5023.0,"score_ratio":1.125} +{"post_id":"3vpu6c","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Favorite Comprehensive Cookbook: Food Lab, ATK Cooking School, or Bittman? I recently purchased my first cookbook, The Food Lab by Jenji Kohan. While it's a great read with great photos, I'm a little disappointed with the quantity and variety of recipes. How does this book compare to other popular comprehensive volumes like ATK Cooking School, Science of Good Cooking, and other popular books from ATK, Cook's Illustrated, or Mark Bittman? I appreciate books with lots of photos and recipes that don't require a ton of ingredients\/spices. Years ago, I had a copy of Bittman's How to Cook Everything but I gave it away because it didn't have any photos. Was this a mistake?","c_root_id_A":"cxpwvs6","c_root_id_B":"cxpul5l","created_at_utc_A":1449461148,"created_at_utc_B":1449456942,"score_A":9,"score_B":4,"human_ref_A":"I'm not always the biggest fan of Kenji's recipes themselves, but the science and research he puts into their development are very, very solid. I've learned a lot from his writings. If you're looking for a book that will teach you *how* to cook, Food Lab would be my preference of those three. But that would be for someone who wants to read and understand and apply those learnings elsewhere, not someone who wants to follow recipes blindly. IMHO, that's the real point of the book anyways and it's a big success at that goal. If you're looking for a book with many likely-to-please recipes then ATK\/Cooks Illustrated will be great, but the recipes there are very \"standard\". But then, that's what you're generally looking for if you're asking for a comprehensive book. Bittman imho is a bit like Mark Ruhlmann but without the attitude. He's a writer first and a cook second. His writing is very solid and especially for beginners his \"How to Cook Everything\" is outstanding. But if you're already an accomplished cook you might find his stuff best for \"lazy meals\". I enjoy his recipes a lot, but I don't feel like I learned any cooking technique from them. Favorite food writers are like favorite actors. Everyone has an opinion. Yours might be in stark contrast to mine, so ymmv.","human_ref_B":"The ATK book to get is either the family cookbook, the healthy family cookbook, or the complete tv show cookbook. Bittman's books always feel under-seasoned. Kenji's book is good if you like kenji's taste, but my tastes are a little bit more in line with those of ATK\/CI","labels":1,"seconds_difference":4206.0,"score_ratio":2.25} +{"post_id":"3vpu6c","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Favorite Comprehensive Cookbook: Food Lab, ATK Cooking School, or Bittman? I recently purchased my first cookbook, The Food Lab by Jenji Kohan. While it's a great read with great photos, I'm a little disappointed with the quantity and variety of recipes. How does this book compare to other popular comprehensive volumes like ATK Cooking School, Science of Good Cooking, and other popular books from ATK, Cook's Illustrated, or Mark Bittman? I appreciate books with lots of photos and recipes that don't require a ton of ingredients\/spices. Years ago, I had a copy of Bittman's How to Cook Everything but I gave it away because it didn't have any photos. Was this a mistake?","c_root_id_A":"cxpwvs6","c_root_id_B":"cxpmxih","created_at_utc_A":1449461148,"created_at_utc_B":1449444635,"score_A":9,"score_B":3,"human_ref_A":"I'm not always the biggest fan of Kenji's recipes themselves, but the science and research he puts into their development are very, very solid. I've learned a lot from his writings. If you're looking for a book that will teach you *how* to cook, Food Lab would be my preference of those three. But that would be for someone who wants to read and understand and apply those learnings elsewhere, not someone who wants to follow recipes blindly. IMHO, that's the real point of the book anyways and it's a big success at that goal. If you're looking for a book with many likely-to-please recipes then ATK\/Cooks Illustrated will be great, but the recipes there are very \"standard\". But then, that's what you're generally looking for if you're asking for a comprehensive book. Bittman imho is a bit like Mark Ruhlmann but without the attitude. He's a writer first and a cook second. His writing is very solid and especially for beginners his \"How to Cook Everything\" is outstanding. But if you're already an accomplished cook you might find his stuff best for \"lazy meals\". I enjoy his recipes a lot, but I don't feel like I learned any cooking technique from them. Favorite food writers are like favorite actors. Everyone has an opinion. Yours might be in stark contrast to mine, so ymmv.","human_ref_B":"Do you want illustrations of the process of making the dishes or just beauty shots of the finished product? Those are two different sorts of cookbooks.","labels":1,"seconds_difference":16513.0,"score_ratio":3.0} +{"post_id":"3vpu6c","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Favorite Comprehensive Cookbook: Food Lab, ATK Cooking School, or Bittman? I recently purchased my first cookbook, The Food Lab by Jenji Kohan. While it's a great read with great photos, I'm a little disappointed with the quantity and variety of recipes. How does this book compare to other popular comprehensive volumes like ATK Cooking School, Science of Good Cooking, and other popular books from ATK, Cook's Illustrated, or Mark Bittman? I appreciate books with lots of photos and recipes that don't require a ton of ingredients\/spices. Years ago, I had a copy of Bittman's How to Cook Everything but I gave it away because it didn't have any photos. Was this a mistake?","c_root_id_A":"cxpmxih","c_root_id_B":"cxpu4de","created_at_utc_A":1449444635,"created_at_utc_B":1449456125,"score_A":3,"score_B":8,"human_ref_A":"Do you want illustrations of the process of making the dishes or just beauty shots of the finished product? Those are two different sorts of cookbooks.","human_ref_B":"Worthwhile: read all the *bad* reviews of Bittman on Amazon. They are *very* consistent. And I completely agree with them. I don't know how his stuff got so popular, other than that it apparently filled a gap in the market at the right time. They might work for a beginner who would be satisfied with anything not burnt, but the recipes are never 'best version of X possible.' I like Cook's Illustrated stuff and find it very reliable, and I enjoy the rambling explanations. But part of the reliability is *it will taste like a Cook's Illustrated recipe*, which is always very...American? I have no other way to explain it. All their taste testing is great, if your taste buds are tilted like that. Usually this works really well for American *food* but I look elsewhere for anything \"ethnic.\" I enjoy Lopez-Alt's writing, I don't have the book, I'm not always enthusiastic about the recipes; his is more stuff I read through for ideas rather than a recipe. (Whereas with the CI stuff I want to make it exactly as the book says at least once, sort of like building a Lego set according to instructions the first time out of the box so you know what the designers had in mind and see how the parts go together to make the finished product.) Like this mac and cheese recipe left me baffled: I can make a glossy bechamel that looks like the 2nd pic, so do I still want to pay attention to that; is it just a thing for people who have trouble with sauce? I had no idea. I think mozzarella is an awful cheese for mac and cheese, but that page wouldn't suggest as much. All a bit nit-picky, maybe. But I think the bottom line is that you don't want to rely on just one cookbook. If you know enough about cooking to put something together once given the basic idea and don't require actual recipes, Hering's Dictionary of Classical and Modern Cookery (that price will fall again eventually) is a real treasure. Good workhorse cookbooks include pre-1990s-revision *Joy of Cooking* and Claiborne's *The New York Times Cookbook,* but they don't have pictures. The \"loads of photos\" books are often a little short on useful cooking lessons. I still turn to a French dessert book when I want to make candy and a traditional Irish book when I want to do something nice to potatoes. No cookbook can be all things to all people...","labels":0,"seconds_difference":11490.0,"score_ratio":2.6666666667} +{"post_id":"3vpu6c","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Favorite Comprehensive Cookbook: Food Lab, ATK Cooking School, or Bittman? I recently purchased my first cookbook, The Food Lab by Jenji Kohan. While it's a great read with great photos, I'm a little disappointed with the quantity and variety of recipes. How does this book compare to other popular comprehensive volumes like ATK Cooking School, Science of Good Cooking, and other popular books from ATK, Cook's Illustrated, or Mark Bittman? I appreciate books with lots of photos and recipes that don't require a ton of ingredients\/spices. Years ago, I had a copy of Bittman's How to Cook Everything but I gave it away because it didn't have any photos. Was this a mistake?","c_root_id_A":"cxpul5l","c_root_id_B":"cxpmxih","created_at_utc_A":1449456942,"created_at_utc_B":1449444635,"score_A":4,"score_B":3,"human_ref_A":"The ATK book to get is either the family cookbook, the healthy family cookbook, or the complete tv show cookbook. Bittman's books always feel under-seasoned. Kenji's book is good if you like kenji's taste, but my tastes are a little bit more in line with those of ATK\/CI","human_ref_B":"Do you want illustrations of the process of making the dishes or just beauty shots of the finished product? Those are two different sorts of cookbooks.","labels":1,"seconds_difference":12307.0,"score_ratio":1.3333333333} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"esckaex","c_root_id_B":"escx9i2","created_at_utc_A":1561831572,"created_at_utc_B":1561841341,"score_A":110,"score_B":156,"human_ref_A":"Use untempered chocolate in your cannoli. Also, it is never cannolis, the singular is cannolo and cannoli is plural.","human_ref_B":"Melt the chocolate (to untemper it), then chill it and cut into chips. This is the same phenomena that happen in chocolate chip cookies (assuming one uses real chocolate, and not the waxy drop shaped stuff that is made to stay firm). ​ Chocolate doesn't get soft from absorbing water.","labels":0,"seconds_difference":9769.0,"score_ratio":1.4181818182} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"escx9i2","c_root_id_B":"escvkhn","created_at_utc_A":1561841341,"created_at_utc_B":1561840053,"score_A":156,"score_B":2,"human_ref_A":"Melt the chocolate (to untemper it), then chill it and cut into chips. This is the same phenomena that happen in chocolate chip cookies (assuming one uses real chocolate, and not the waxy drop shaped stuff that is made to stay firm). ​ Chocolate doesn't get soft from absorbing water.","human_ref_B":"The filling was likely a day or two old. We made cannoli where I used to work and the chocolate got soft after a day or so. We did use chopped coveture chocolate and not chocolate chips, maybe that was also a factor","labels":1,"seconds_difference":1288.0,"score_ratio":78.0} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"esczsgr","c_root_id_B":"escvkhn","created_at_utc_A":1561843267,"created_at_utc_B":1561840053,"score_A":25,"score_B":2,"human_ref_A":"Ok italian here to the rescue. So as many said the chocolate may be soft because it\u2019s a day or two old. Now, cannoli filling is made from fresh ricotta, as such it is imperative that the filling MUST be fresh. It must either have been made in the morning for the day but many of the best cannolerias fill it on order. If, as i hope, the softness of the chocolate is not due to the stale filling (which btw can hurt you as fresh ricotta can spoil very quickly); the other explanation is the the chocolate is not tempered AND also finely cut or of small shapes. Anyhow making cannoli is not as hard as you may think (other than the hassle of frying the shells and straining the ricotta) so give it a try at home and I swear you\u2019ll see the difference in taste","human_ref_B":"The filling was likely a day or two old. We made cannoli where I used to work and the chocolate got soft after a day or so. We did use chopped coveture chocolate and not chocolate chips, maybe that was also a factor","labels":1,"seconds_difference":3214.0,"score_ratio":12.5} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"esd9iyr","c_root_id_B":"escvkhn","created_at_utc_A":1561850925,"created_at_utc_B":1561840053,"score_A":17,"score_B":2,"human_ref_A":"Don't use pre-made chocolate chips like you'll find in a supermarket isle. They have all kinds of binders to keep them separated and in chip form and prevent melting during shipment. Get a good-quality bar of chocolate and chop it into chip-sized pieces yourself instead. Bagged chocolate chips are horrible.","human_ref_B":"The filling was likely a day or two old. We made cannoli where I used to work and the chocolate got soft after a day or so. We did use chopped coveture chocolate and not chocolate chips, maybe that was also a factor","labels":1,"seconds_difference":10872.0,"score_ratio":8.5} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"esdzk2a","c_root_id_B":"esda0ay","created_at_utc_A":1561874591,"created_at_utc_B":1561851325,"score_A":10,"score_B":8,"human_ref_A":"Properly tempered *real* chocolate has a crystalline structure that makes it hard, shiny, and smooth textured when it melts on the tongue. Getting rid of chocolate's temper is not desirable. It makes the cocoa butter separate from the cocoa liquor & sugar, aka: \"bloom,\" and leaves you with an unpleasant grainy texture and a hazy grey-brown color. The only way to properly soften chocolate is to add other ingredients to it. For example, if you bring a 1 cup (0.24 litres) of heavy cream to a boil and pour it over about 9 ounces (255 grams) of bittersweet chocolate and whisk it together slowly & gently, you get ganache. You can also add a tablespoon of booze (rum, flavored liquers, etc). Ganache is actually pourable, but will become just barely solid as it cools. You can play with the ratio of cream to chocolate; less cream = stiffer ganache. **So, to answer your question, if you pipe a stiff ganache into \"kisses\" or \"morsels\" you can have your soft chocolate pieces in the cannolis.** I have to warn you, though, once you realize how easy it is to make ganache, you may grow very rotund. You can roll cooled ganache into balls and coat them with powdered cocoa alone, or mixed with cinnamon, nutmeg, cayenne pepper and\/or other things to make truffles. Again, be forewarned. Source: I grew up in a confectionary family and made candies, chocolates & fudge for the first half of my life.","human_ref_B":"Not that anyone cares, but cannoli is already plural. Cannolo is singular.","labels":1,"seconds_difference":23266.0,"score_ratio":1.25} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"esdzk2a","c_root_id_B":"esd9yld","created_at_utc_A":1561874591,"created_at_utc_B":1561851285,"score_A":10,"score_B":5,"human_ref_A":"Properly tempered *real* chocolate has a crystalline structure that makes it hard, shiny, and smooth textured when it melts on the tongue. Getting rid of chocolate's temper is not desirable. It makes the cocoa butter separate from the cocoa liquor & sugar, aka: \"bloom,\" and leaves you with an unpleasant grainy texture and a hazy grey-brown color. The only way to properly soften chocolate is to add other ingredients to it. For example, if you bring a 1 cup (0.24 litres) of heavy cream to a boil and pour it over about 9 ounces (255 grams) of bittersweet chocolate and whisk it together slowly & gently, you get ganache. You can also add a tablespoon of booze (rum, flavored liquers, etc). Ganache is actually pourable, but will become just barely solid as it cools. You can play with the ratio of cream to chocolate; less cream = stiffer ganache. **So, to answer your question, if you pipe a stiff ganache into \"kisses\" or \"morsels\" you can have your soft chocolate pieces in the cannolis.** I have to warn you, though, once you realize how easy it is to make ganache, you may grow very rotund. You can roll cooled ganache into balls and coat them with powdered cocoa alone, or mixed with cinnamon, nutmeg, cayenne pepper and\/or other things to make truffles. Again, be forewarned. Source: I grew up in a confectionary family and made candies, chocolates & fudge for the first half of my life.","human_ref_B":"Cannoli filling needs to be made fresh... if it is anything other than fresh the moisture will release and the cheese can curdle. The chocolate was either untempered or I like to use shaved chocolate (take a chocolate bar and use a micro plane to create smaller chips). Some restaurants like to use a marscapone cannoli filling because it is more stable! Hope this helps!","labels":1,"seconds_difference":23306.0,"score_ratio":2.0} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"escvkhn","c_root_id_B":"esdzk2a","created_at_utc_A":1561840053,"created_at_utc_B":1561874591,"score_A":2,"score_B":10,"human_ref_A":"The filling was likely a day or two old. We made cannoli where I used to work and the chocolate got soft after a day or so. We did use chopped coveture chocolate and not chocolate chips, maybe that was also a factor","human_ref_B":"Properly tempered *real* chocolate has a crystalline structure that makes it hard, shiny, and smooth textured when it melts on the tongue. Getting rid of chocolate's temper is not desirable. It makes the cocoa butter separate from the cocoa liquor & sugar, aka: \"bloom,\" and leaves you with an unpleasant grainy texture and a hazy grey-brown color. The only way to properly soften chocolate is to add other ingredients to it. For example, if you bring a 1 cup (0.24 litres) of heavy cream to a boil and pour it over about 9 ounces (255 grams) of bittersweet chocolate and whisk it together slowly & gently, you get ganache. You can also add a tablespoon of booze (rum, flavored liquers, etc). Ganache is actually pourable, but will become just barely solid as it cools. You can play with the ratio of cream to chocolate; less cream = stiffer ganache. **So, to answer your question, if you pipe a stiff ganache into \"kisses\" or \"morsels\" you can have your soft chocolate pieces in the cannolis.** I have to warn you, though, once you realize how easy it is to make ganache, you may grow very rotund. You can roll cooled ganache into balls and coat them with powdered cocoa alone, or mixed with cinnamon, nutmeg, cayenne pepper and\/or other things to make truffles. Again, be forewarned. Source: I grew up in a confectionary family and made candies, chocolates & fudge for the first half of my life.","labels":0,"seconds_difference":34538.0,"score_ratio":5.0} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"esdgpk5","c_root_id_B":"esdzk2a","created_at_utc_A":1561856922,"created_at_utc_B":1561874591,"score_A":2,"score_B":10,"human_ref_A":"Is it hijacking the thread if I take this opportunity to ask why the cannoli shell always tastes like cardboard, and how to improve it?","human_ref_B":"Properly tempered *real* chocolate has a crystalline structure that makes it hard, shiny, and smooth textured when it melts on the tongue. Getting rid of chocolate's temper is not desirable. It makes the cocoa butter separate from the cocoa liquor & sugar, aka: \"bloom,\" and leaves you with an unpleasant grainy texture and a hazy grey-brown color. The only way to properly soften chocolate is to add other ingredients to it. For example, if you bring a 1 cup (0.24 litres) of heavy cream to a boil and pour it over about 9 ounces (255 grams) of bittersweet chocolate and whisk it together slowly & gently, you get ganache. You can also add a tablespoon of booze (rum, flavored liquers, etc). Ganache is actually pourable, but will become just barely solid as it cools. You can play with the ratio of cream to chocolate; less cream = stiffer ganache. **So, to answer your question, if you pipe a stiff ganache into \"kisses\" or \"morsels\" you can have your soft chocolate pieces in the cannolis.** I have to warn you, though, once you realize how easy it is to make ganache, you may grow very rotund. You can roll cooled ganache into balls and coat them with powdered cocoa alone, or mixed with cinnamon, nutmeg, cayenne pepper and\/or other things to make truffles. Again, be forewarned. Source: I grew up in a confectionary family and made candies, chocolates & fudge for the first half of my life.","labels":0,"seconds_difference":17669.0,"score_ratio":5.0} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"esd9yld","c_root_id_B":"esda0ay","created_at_utc_A":1561851285,"created_at_utc_B":1561851325,"score_A":5,"score_B":8,"human_ref_A":"Cannoli filling needs to be made fresh... if it is anything other than fresh the moisture will release and the cheese can curdle. The chocolate was either untempered or I like to use shaved chocolate (take a chocolate bar and use a micro plane to create smaller chips). Some restaurants like to use a marscapone cannoli filling because it is more stable! Hope this helps!","human_ref_B":"Not that anyone cares, but cannoli is already plural. Cannolo is singular.","labels":0,"seconds_difference":40.0,"score_ratio":1.6} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"escvkhn","c_root_id_B":"esda0ay","created_at_utc_A":1561840053,"created_at_utc_B":1561851325,"score_A":2,"score_B":8,"human_ref_A":"The filling was likely a day or two old. We made cannoli where I used to work and the chocolate got soft after a day or so. We did use chopped coveture chocolate and not chocolate chips, maybe that was also a factor","human_ref_B":"Not that anyone cares, but cannoli is already plural. Cannolo is singular.","labels":0,"seconds_difference":11272.0,"score_ratio":4.0} +{"post_id":"c726wo","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How to get soft chocolate chips in cannoli? Yesterday my husband and I went to a real Italian restaurant, and they had the best homemade cannolis I have ever had. But the thing that stuck me the most where that the chocolate chips in the filling were soft, not hard. Anyone know how they did that? Every time I\u2019ve made them at home the chocolate chips remain hard. They only thing I can think is that maybe they let the chocolate chips sit in the filling for a while?","c_root_id_A":"escvkhn","c_root_id_B":"esd9yld","created_at_utc_A":1561840053,"created_at_utc_B":1561851285,"score_A":2,"score_B":5,"human_ref_A":"The filling was likely a day or two old. We made cannoli where I used to work and the chocolate got soft after a day or so. We did use chopped coveture chocolate and not chocolate chips, maybe that was also a factor","human_ref_B":"Cannoli filling needs to be made fresh... if it is anything other than fresh the moisture will release and the cheese can curdle. The chocolate was either untempered or I like to use shaved chocolate (take a chocolate bar and use a micro plane to create smaller chips). Some restaurants like to use a marscapone cannoli filling because it is more stable! Hope this helps!","labels":0,"seconds_difference":11232.0,"score_ratio":2.5} +{"post_id":"umyrn9","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Why did my salt block turn from pink to black to gray? 3rd time using my salt block. I heated in the oven to temp and when I got ready to cook I noticed it had turned from pink to black. Didn\u2019t do that on prior 2 cooks. Now that it is dry and back to room temp it\u2019s an unappetizing grey color. Cannot find info online anywhere. Thoughts? Suggestions! Please help.","c_root_id_A":"i85fley","c_root_id_B":"i8540to","created_at_utc_A":1652247722,"created_at_utc_B":1652240790,"score_A":209,"score_B":75,"human_ref_A":"Hey op just be wary of your block exploding. I had mine explode when I opened the oven, sending 400 degree shards of salt shrapnel at my face. Wearing glasses saved the day.","human_ref_B":"Not sure what would turn it gray but I've tried a salt block a few times and it's really kind of a PITA. Doesn't add any flavor so it doesn't make sense to use one over cast iron or stainless pan.","labels":1,"seconds_difference":6932.0,"score_ratio":2.7866666667} +{"post_id":"umyrn9","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Why did my salt block turn from pink to black to gray? 3rd time using my salt block. I heated in the oven to temp and when I got ready to cook I noticed it had turned from pink to black. Didn\u2019t do that on prior 2 cooks. Now that it is dry and back to room temp it\u2019s an unappetizing grey color. Cannot find info online anywhere. Thoughts? Suggestions! Please help.","c_root_id_A":"i85fley","c_root_id_B":"i84rccw","created_at_utc_A":1652247722,"created_at_utc_B":1652234681,"score_A":209,"score_B":26,"human_ref_A":"Hey op just be wary of your block exploding. I had mine explode when I opened the oven, sending 400 degree shards of salt shrapnel at my face. Wearing glasses saved the day.","human_ref_B":"What was cooked on it all three times?","labels":1,"seconds_difference":13041.0,"score_ratio":8.0384615385} +{"post_id":"umyrn9","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Why did my salt block turn from pink to black to gray? 3rd time using my salt block. I heated in the oven to temp and when I got ready to cook I noticed it had turned from pink to black. Didn\u2019t do that on prior 2 cooks. Now that it is dry and back to room temp it\u2019s an unappetizing grey color. Cannot find info online anywhere. Thoughts? Suggestions! Please help.","c_root_id_A":"i8540to","c_root_id_B":"i84rccw","created_at_utc_A":1652240790,"created_at_utc_B":1652234681,"score_A":75,"score_B":26,"human_ref_A":"Not sure what would turn it gray but I've tried a salt block a few times and it's really kind of a PITA. Doesn't add any flavor so it doesn't make sense to use one over cast iron or stainless pan.","human_ref_B":"What was cooked on it all three times?","labels":1,"seconds_difference":6109.0,"score_ratio":2.8846153846} +{"post_id":"umyrn9","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Why did my salt block turn from pink to black to gray? 3rd time using my salt block. I heated in the oven to temp and when I got ready to cook I noticed it had turned from pink to black. Didn\u2019t do that on prior 2 cooks. Now that it is dry and back to room temp it\u2019s an unappetizing grey color. Cannot find info online anywhere. Thoughts? Suggestions! Please help.","c_root_id_A":"i84rccw","c_root_id_B":"i873zee","created_at_utc_A":1652234681,"created_at_utc_B":1652283850,"score_A":26,"score_B":27,"human_ref_A":"What was cooked on it all three times?","human_ref_B":"Salt blocks are just a gimmic and from what iv heard, they can charge colours depending on what's cooked on them AND they tend to crack and split during heating process. Also my guess, overheat","labels":0,"seconds_difference":49169.0,"score_ratio":1.0384615385} +{"post_id":"umyrn9","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Why did my salt block turn from pink to black to gray? 3rd time using my salt block. I heated in the oven to temp and when I got ready to cook I noticed it had turned from pink to black. Didn\u2019t do that on prior 2 cooks. Now that it is dry and back to room temp it\u2019s an unappetizing grey color. Cannot find info online anywhere. Thoughts? Suggestions! Please help.","c_root_id_A":"i87lk62","c_root_id_B":"i87zi79","created_at_utc_A":1652290642,"created_at_utc_B":1652296155,"score_A":2,"score_B":3,"human_ref_A":"How uniform is the color change? Is it the whole block, as though it\u2019s cooking, it just certain sides, like the one that touches the meat? If it\u2019s uniform discoloration, afaik that has to be trace elements in the salt. If it\u2019s just a side that\u2019s in contact, that could change color because proteins are being diffused into the crystal by meat fluids, depositing, and baking. Depending on how porous the block is, I can imagine a scenario where it diffuses through the whole thing and changes color, although I imagine there would be like a gradient where it\u2019s more densely discolored at the top.","human_ref_B":"If they aren\u2019t cured before use (heating to recommended temp and properly cooled) they become susceptible to shatter. They are not intended to impart flavor. They are meant to quick sear, hold (either hot or cold), and work great to hold cold items at a close to freezing temperature. I used several on ice cream stations. They allowed ice cream to stay solid longer.","labels":0,"seconds_difference":5513.0,"score_ratio":1.5} +{"post_id":"6wyzyx","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Why do salmon burgers always seem to have filler\/binding instead of pure meat like a beef burger?","c_root_id_A":"dmc0uul","c_root_id_B":"dmbwejl","created_at_utc_A":1504109388,"created_at_utc_B":1504104685,"score_A":11,"score_B":4,"human_ref_A":"This is off the top of my head, but I'd venture that it has less to do with the fat content as others are saying, and more with how the proteins in beef cross-link, compared with fish. I bet if you used a touch of transglutaminase (aka \"meat glue\") in a salmon burger you could get something that would hold together without an additional binder.","human_ref_B":"Now I want to mix tallow with ground salmon and see what happens. Could be an interesting experiment.","labels":1,"seconds_difference":4703.0,"score_ratio":2.75} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej7mk9h","c_root_id_B":"ej787t9","created_at_utc_A":1553365595,"created_at_utc_B":1553355688,"score_A":178,"score_B":100,"human_ref_A":"A few things... 1. You get tender meat with a crisp texture (depending on your technique, you can emphasize one quality over the other). 2. You thicken the resulting sauce with a pleasing texture and no bad aftertaste.","human_ref_B":"It helps with the texture of the meat. The technique is called 'velveting'.","labels":1,"seconds_difference":9907.0,"score_ratio":1.78} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej7al5g","c_root_id_B":"ej7mk9h","created_at_utc_A":1553357394,"created_at_utc_B":1553365595,"score_A":20,"score_B":178,"human_ref_A":"It thickens the sauces making it stick to the meat","human_ref_B":"A few things... 1. You get tender meat with a crisp texture (depending on your technique, you can emphasize one quality over the other). 2. You thicken the resulting sauce with a pleasing texture and no bad aftertaste.","labels":0,"seconds_difference":8201.0,"score_ratio":8.9} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej77zo1","c_root_id_B":"ej7mk9h","created_at_utc_A":1553355529,"created_at_utc_B":1553365595,"score_A":17,"score_B":178,"human_ref_A":"A lot of them try to get the thick, sort of syrupy sauce that you see in like, general tso's. Afaik it's usually to thicken the sauce for the meat.","human_ref_B":"A few things... 1. You get tender meat with a crisp texture (depending on your technique, you can emphasize one quality over the other). 2. You thicken the resulting sauce with a pleasing texture and no bad aftertaste.","labels":0,"seconds_difference":10066.0,"score_ratio":10.4705882353} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej7hlm8","c_root_id_B":"ej7mk9h","created_at_utc_A":1553362284,"created_at_utc_B":1553365595,"score_A":5,"score_B":178,"human_ref_A":"Sauce thickener. Spent a year there traveling around, used in pretty much anything with a sauce.","human_ref_B":"A few things... 1. You get tender meat with a crisp texture (depending on your technique, you can emphasize one quality over the other). 2. You thicken the resulting sauce with a pleasing texture and no bad aftertaste.","labels":0,"seconds_difference":3311.0,"score_ratio":35.6} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej77zo1","c_root_id_B":"ej787t9","created_at_utc_A":1553355529,"created_at_utc_B":1553355688,"score_A":17,"score_B":100,"human_ref_A":"A lot of them try to get the thick, sort of syrupy sauce that you see in like, general tso's. Afaik it's usually to thicken the sauce for the meat.","human_ref_B":"It helps with the texture of the meat. The technique is called 'velveting'.","labels":0,"seconds_difference":159.0,"score_ratio":5.8823529412} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej7al5g","c_root_id_B":"ej7xkxf","created_at_utc_A":1553357394,"created_at_utc_B":1553373076,"score_A":20,"score_B":31,"human_ref_A":"It thickens the sauces making it stick to the meat","human_ref_B":"A few things. a) When you marinate pieces of meat with liquid ingredients, but intend to fry it, mixing in some starch soaks up the marinade and makes it cling to the meat, which allows you to fry it and get a good crispy sear on it instead of it just being wet. Combined with the soy sauce, rice wine, broth, and other marinade ingredients, the starch creates a sort of batter. b) It helps the sauce stick to the meat. Often times you will add a corn starch slurry to thicken the sauce at the end, but sometimes you may not even need to because liquid sauce ingredients like soy sauce and broth will be thickened a bit by the starchy coating of the meat.","labels":0,"seconds_difference":15682.0,"score_ratio":1.55} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej7xkxf","c_root_id_B":"ej77zo1","created_at_utc_A":1553373076,"created_at_utc_B":1553355529,"score_A":31,"score_B":17,"human_ref_A":"A few things. a) When you marinate pieces of meat with liquid ingredients, but intend to fry it, mixing in some starch soaks up the marinade and makes it cling to the meat, which allows you to fry it and get a good crispy sear on it instead of it just being wet. Combined with the soy sauce, rice wine, broth, and other marinade ingredients, the starch creates a sort of batter. b) It helps the sauce stick to the meat. Often times you will add a corn starch slurry to thicken the sauce at the end, but sometimes you may not even need to because liquid sauce ingredients like soy sauce and broth will be thickened a bit by the starchy coating of the meat.","human_ref_B":"A lot of them try to get the thick, sort of syrupy sauce that you see in like, general tso's. Afaik it's usually to thicken the sauce for the meat.","labels":1,"seconds_difference":17547.0,"score_ratio":1.8235294118} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej7hlm8","c_root_id_B":"ej7xkxf","created_at_utc_A":1553362284,"created_at_utc_B":1553373076,"score_A":5,"score_B":31,"human_ref_A":"Sauce thickener. Spent a year there traveling around, used in pretty much anything with a sauce.","human_ref_B":"A few things. a) When you marinate pieces of meat with liquid ingredients, but intend to fry it, mixing in some starch soaks up the marinade and makes it cling to the meat, which allows you to fry it and get a good crispy sear on it instead of it just being wet. Combined with the soy sauce, rice wine, broth, and other marinade ingredients, the starch creates a sort of batter. b) It helps the sauce stick to the meat. Often times you will add a corn starch slurry to thicken the sauce at the end, but sometimes you may not even need to because liquid sauce ingredients like soy sauce and broth will be thickened a bit by the starchy coating of the meat.","labels":0,"seconds_difference":10792.0,"score_ratio":6.2} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej77zo1","c_root_id_B":"ej7al5g","created_at_utc_A":1553355529,"created_at_utc_B":1553357394,"score_A":17,"score_B":20,"human_ref_A":"A lot of them try to get the thick, sort of syrupy sauce that you see in like, general tso's. Afaik it's usually to thicken the sauce for the meat.","human_ref_B":"It thickens the sauces making it stick to the meat","labels":0,"seconds_difference":1865.0,"score_ratio":1.1764705882} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej7hlm8","c_root_id_B":"ej7z5wn","created_at_utc_A":1553362284,"created_at_utc_B":1553374180,"score_A":5,"score_B":6,"human_ref_A":"Sauce thickener. Spent a year there traveling around, used in pretty much anything with a sauce.","human_ref_B":"Corn starch absorbs 4x the mount of liquid compared to flour. It helps thicken sauce without getting cloudy, used for velveting and makes a crispier coating when frying","labels":0,"seconds_difference":11896.0,"score_ratio":1.2} +{"post_id":"b4kfaj","domain":"askculinary_validation","upvote_ratio":0.94,"history":"What is the purpose of cornstarch in chinese cooking with meat? I've been looking at chinese stir-fry recipes and many recipes tell to use cornstarch with meat. Kind of curious as to what the effect \/ mechanism behind this is.","c_root_id_A":"ej803an","c_root_id_B":"ej7hlm8","created_at_utc_A":1553374825,"created_at_utc_B":1553362284,"score_A":6,"score_B":5,"human_ref_A":"Cornstarch will help crisp up batters, but I don't think this is what you are referring to. From what I understand, the velveting process creates an insulating barrier around the protein, which helps to keep it moist and to regulate the transfer of heat so it it less likely to overcook. The acid in the Chinese wine also helps act as a tenderiser\/marinade too In terms of thickening a sauce, just adding cornstarch alone would already do that. But this is unrelated to velveting, which uses additional steps including adding egg whites and also blanching to set the 'velvet'.","human_ref_B":"Sauce thickener. Spent a year there traveling around, used in pretty much anything with a sauce.","labels":1,"seconds_difference":12541.0,"score_ratio":1.2} +{"post_id":"knq4ow","domain":"askculinary_validation","upvote_ratio":0.93,"history":"I purchased prime rib that came in its own string net. Should I remove it? I brought the beef out to come to room temp before cooking, and also took the net off. Should I put it back on after adding my herb butter, or leave it off?","c_root_id_A":"ghmm54j","c_root_id_B":"ghm9tbz","created_at_utc_A":1609439014,"created_at_utc_B":1609432703,"score_A":5,"score_B":3,"human_ref_A":"It's safe to cook with on. If you really want to get your own rub and flavoring on there you can take it off but it will be difficult to replace. Usually the nets are small enough stings that seasoning shouldn't be a problem if you leave it on. You can also stretch it up and run your hands and seasoning under the net and allow it to snap back into place.","human_ref_B":"None of us knows what that is made of so we don't know if it's safe to cook or not. I would retire it with kitchen twine that we know is safe to cook.","labels":1,"seconds_difference":6311.0,"score_ratio":1.6666666667} +{"post_id":"gk4jk4","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Can I fix runny creme brulee? I followed this recipe and ended up with soupy creme brulee. I've refrigerated for 8 hours but it's still watery. Can I still save my creme brulee's? I followed the below mentioned recipe: Ingredients Makes 4 servings 6 egg yolks, room temperature 1\/2 cup (100g) sugar 1 1\/2 tsp (7g) vanilla extract 2 cups (500g) whipping cream (35% fat) 4 tbsp (60g) sugar, for caramelizing the top Directions Preheat oven to 300F (150C). In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously. Place 4 (8oz-220g) ramekins into a larger pan. For easier pouring transfer the mixture into a pitcher. Pour the mixture evenly into the ramekins. Place on the even rack and pour hot water into the pan until halfway up the sides of the ramekins. Bake for about 30-35 minutes until set and trembling into the center. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight. Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust. Let it set for about 5 minutes before serving.","c_root_id_A":"fqpcww3","c_root_id_B":"fqpcv1g","created_at_utc_A":1589542922,"created_at_utc_B":1589542879,"score_A":13,"score_B":10,"human_ref_A":"Yeah, my best guess is that you didn't cook the custard enough for the eggs to set up properly. The egg to cream ratio seems reasonable, so I'd be surprised if that's the issue; egg proteins are very temperature-sensitive, so that seems likely to be the culprit.","human_ref_B":"Where I (used to) work, I\u2019d prep creme br\u00fbl\u00e9e pretty often. I noticed that most of the creme br\u00fbl\u00e9e the other guys put out gets a bit wet in the cooler. I believe it has to do with mixing the eggs and sugar too early, as our recipe\u2019s instructions ask you to do. The problem is that sugar can chemically \u201ccook\u201d the eggs a bit while you wait for your dairy to heat up. I always wait until my milk has hit 145 degrees, then I whisk together the sugar and eggs quickly. Hopefully that\u2019ll solve your issue. Or it may be that you just need to cook your custard a bit longer.","labels":1,"seconds_difference":43.0,"score_ratio":1.3} +{"post_id":"gk4jk4","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Can I fix runny creme brulee? I followed this recipe and ended up with soupy creme brulee. I've refrigerated for 8 hours but it's still watery. Can I still save my creme brulee's? I followed the below mentioned recipe: Ingredients Makes 4 servings 6 egg yolks, room temperature 1\/2 cup (100g) sugar 1 1\/2 tsp (7g) vanilla extract 2 cups (500g) whipping cream (35% fat) 4 tbsp (60g) sugar, for caramelizing the top Directions Preheat oven to 300F (150C). In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously. Place 4 (8oz-220g) ramekins into a larger pan. For easier pouring transfer the mixture into a pitcher. Pour the mixture evenly into the ramekins. Place on the even rack and pour hot water into the pan until halfway up the sides of the ramekins. Bake for about 30-35 minutes until set and trembling into the center. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight. Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust. Let it set for about 5 minutes before serving.","c_root_id_A":"fqpbtoi","c_root_id_B":"fqpcww3","created_at_utc_A":1589541952,"created_at_utc_B":1589542922,"score_A":7,"score_B":13,"human_ref_A":"I find I always have to bake it longer than 30 min. I usually keep mine in the oven for 45-60 min. Another possibility is using smaller ramekins.","human_ref_B":"Yeah, my best guess is that you didn't cook the custard enough for the eggs to set up properly. The egg to cream ratio seems reasonable, so I'd be surprised if that's the issue; egg proteins are very temperature-sensitive, so that seems likely to be the culprit.","labels":0,"seconds_difference":970.0,"score_ratio":1.8571428571} +{"post_id":"gk4jk4","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Can I fix runny creme brulee? I followed this recipe and ended up with soupy creme brulee. I've refrigerated for 8 hours but it's still watery. Can I still save my creme brulee's? I followed the below mentioned recipe: Ingredients Makes 4 servings 6 egg yolks, room temperature 1\/2 cup (100g) sugar 1 1\/2 tsp (7g) vanilla extract 2 cups (500g) whipping cream (35% fat) 4 tbsp (60g) sugar, for caramelizing the top Directions Preheat oven to 300F (150C). In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously. Place 4 (8oz-220g) ramekins into a larger pan. For easier pouring transfer the mixture into a pitcher. Pour the mixture evenly into the ramekins. Place on the even rack and pour hot water into the pan until halfway up the sides of the ramekins. Bake for about 30-35 minutes until set and trembling into the center. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight. Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust. Let it set for about 5 minutes before serving.","c_root_id_A":"fqpcv1g","c_root_id_B":"fqpbtoi","created_at_utc_A":1589542879,"created_at_utc_B":1589541952,"score_A":10,"score_B":7,"human_ref_A":"Where I (used to) work, I\u2019d prep creme br\u00fbl\u00e9e pretty often. I noticed that most of the creme br\u00fbl\u00e9e the other guys put out gets a bit wet in the cooler. I believe it has to do with mixing the eggs and sugar too early, as our recipe\u2019s instructions ask you to do. The problem is that sugar can chemically \u201ccook\u201d the eggs a bit while you wait for your dairy to heat up. I always wait until my milk has hit 145 degrees, then I whisk together the sugar and eggs quickly. Hopefully that\u2019ll solve your issue. Or it may be that you just need to cook your custard a bit longer.","human_ref_B":"I find I always have to bake it longer than 30 min. I usually keep mine in the oven for 45-60 min. Another possibility is using smaller ramekins.","labels":1,"seconds_difference":927.0,"score_ratio":1.4285714286} +{"post_id":"6ypbxl","domain":"askculinary_validation","upvote_ratio":0.94,"history":"If I reduce a stock by 50% and then added back the exact same amount of water that evaporated, will the stock be taste exactly the same as it did before the boiling? Or does something else change in the process? Over reduced a stock and added water back to it the other night. Got me thinking about this.","c_root_id_A":"dmp59tf","c_root_id_B":"dmpbr9n","created_at_utc_A":1504813353,"created_at_utc_B":1504820676,"score_A":12,"score_B":61,"human_ref_A":"There are two (at least) sources of irreversible change: loss of volatile compounds to the atmosphere; the remaining materials will almost certainly be changed by more prolonged exposure to heat.","human_ref_B":"Definitely not. Bad flavors start to develop with excessive cooking of meat, and in food science, it's called \"warmed over flavor\". It's mostly due to fats becoming oxidized after reacting with oxygen, which starts when iron is released and acts as a catalyst to start the degradation process, which helps to create \"secondary oxidation products including alcohols, acids, ketones, lactones and unsaturated hydrocarbons which produce the warmed-over flavor].\" In case your eyes are glazing over, your nose knows many of these smells: * acids can smell like vinegar (acetic acid) * ketones like acetone * lactones include fruit smells like peach & coconut, as well as animal musk (like deer musk) * unsaturated hydrocarbons, which can smell like anything from benzene to roofing tar. The important part to note is that this degradation is creating flavors & smells that are volatile, meaning that they can then evaporate into the air and, eventually, into the nose of the eater. At some point, more of these off-flavors are being created than are being boiled off, and the smell and taste gets worse and worse. The process is at least somewhat temperature dependent, though, with 85C forming fewer off-flavors than 95C: \"[the development of off-flavours at cooking temperatures higher than 95\u2009\u00b0C, especially warmed-over flavour \\(WOF\\), suggests that it is advisable to restrict the reactions that occur at high temperatures.\"80:10%3C1519::AID-JSFA674%3E3.0.CO;2-R\/full)","labels":0,"seconds_difference":7323.0,"score_ratio":5.0833333333} +{"post_id":"6ypbxl","domain":"askculinary_validation","upvote_ratio":0.94,"history":"If I reduce a stock by 50% and then added back the exact same amount of water that evaporated, will the stock be taste exactly the same as it did before the boiling? Or does something else change in the process? Over reduced a stock and added water back to it the other night. Got me thinking about this.","c_root_id_A":"dmpdzh4","c_root_id_B":"dmpijka","created_at_utc_A":1504823368,"created_at_utc_B":1504829457,"score_A":4,"score_B":8,"human_ref_A":"It'll most likely taste watered down and metallic at the worst; a little thinner than it should be at the best.","human_ref_B":"Somewhat related . I came from an Alain Ducasse school and we always always simmer chicken jus for 1 hour 15 minutes. Any shorter or longer will result in a less flavorful jus","labels":0,"seconds_difference":6089.0,"score_ratio":2.0} +{"post_id":"hrarww","domain":"askculinary_validation","upvote_ratio":0.75,"history":"What\u2019s the best way to get fresh fish at home short of pulling it out of the water myself, is a nice grocery store good enough or is there a better way? I\u2019m just curious if the fish I buy at a nice grocery store is as good as fish that was pulled and flash frozen once (required by federal food standards I think) before I bring it home. Or is it the same thing, like frozen at the grocery store was only frozen once? By \u201cgood\u201d I mean best practices for optimal dining quality.","c_root_id_A":"fy2xpps","c_root_id_B":"fy30s7r","created_at_utc_A":1594763362,"created_at_utc_B":1594764897,"score_A":5,"score_B":7,"human_ref_A":"Source your local fishmonger is the best advice I can give. Buy what's in season as its abundant and will be cheaper and also always be open to trying new fish. Find a good fishmonger and you'll have good fish and knowledge for life!","human_ref_B":"Seafood Watch is a tremendous resource, especially if you don\u2019t have access to a quality fishmonger. It makes buying from the grocery store much easier.","labels":0,"seconds_difference":1535.0,"score_ratio":1.4} +{"post_id":"hrarww","domain":"askculinary_validation","upvote_ratio":0.75,"history":"What\u2019s the best way to get fresh fish at home short of pulling it out of the water myself, is a nice grocery store good enough or is there a better way? I\u2019m just curious if the fish I buy at a nice grocery store is as good as fish that was pulled and flash frozen once (required by federal food standards I think) before I bring it home. Or is it the same thing, like frozen at the grocery store was only frozen once? By \u201cgood\u201d I mean best practices for optimal dining quality.","c_root_id_A":"fy30s7r","c_root_id_B":"fy2ydsv","created_at_utc_A":1594764897,"created_at_utc_B":1594763693,"score_A":7,"score_B":6,"human_ref_A":"Seafood Watch is a tremendous resource, especially if you don\u2019t have access to a quality fishmonger. It makes buying from the grocery store much easier.","human_ref_B":"What is far more important is to know the source of your fish - where it was caught or farmed, what their quality standards are etc. Flash frozen in most cases ends up being as good or superior to even freshly caught. However, many industrial scale fish farms have absolutely terrible water and hygiene quality and many also use unethical or illegal practices like loading the fish up with medicines to stop the spread of disease in the polluted dirty overcrowded pools.","labels":1,"seconds_difference":1204.0,"score_ratio":1.1666666667} +{"post_id":"hrarww","domain":"askculinary_validation","upvote_ratio":0.75,"history":"What\u2019s the best way to get fresh fish at home short of pulling it out of the water myself, is a nice grocery store good enough or is there a better way? I\u2019m just curious if the fish I buy at a nice grocery store is as good as fish that was pulled and flash frozen once (required by federal food standards I think) before I bring it home. Or is it the same thing, like frozen at the grocery store was only frozen once? By \u201cgood\u201d I mean best practices for optimal dining quality.","c_root_id_A":"fy2xpps","c_root_id_B":"fy2ydsv","created_at_utc_A":1594763362,"created_at_utc_B":1594763693,"score_A":5,"score_B":6,"human_ref_A":"Source your local fishmonger is the best advice I can give. Buy what's in season as its abundant and will be cheaper and also always be open to trying new fish. Find a good fishmonger and you'll have good fish and knowledge for life!","human_ref_B":"What is far more important is to know the source of your fish - where it was caught or farmed, what their quality standards are etc. Flash frozen in most cases ends up being as good or superior to even freshly caught. However, many industrial scale fish farms have absolutely terrible water and hygiene quality and many also use unethical or illegal practices like loading the fish up with medicines to stop the spread of disease in the polluted dirty overcrowded pools.","labels":0,"seconds_difference":331.0,"score_ratio":1.2} +{"post_id":"cy1g5o","domain":"askculinary_validation","upvote_ratio":0.73,"history":"How do you know when to stop adding salt to pho broth? I am making pho broth for the first time from scratch. The base flavor is great, but it is extremely bland. It taste like anisey beef bone water at this point. Should I use soy sauce or salt to make it taste more like soup? How do I know how much to add?","c_root_id_A":"eyp3bvs","c_root_id_B":"eypd7gf","created_at_utc_A":1567289075,"created_at_utc_B":1567296750,"score_A":9,"score_B":29,"human_ref_A":"One thing to keep in mind is that you probably need more salt than you think. The broth will end up being \u201cdiluted\u201d somewhat by the addition of the noodles, bean sprouts, and meat. So the unadorned broth itself needs a *lot* of salt and fish sauce. I think the last time I made a big stockpot worth of pho broth, I ended up using something like a half cup of fish sauce which sounds ridiculous, but is actually about right for that quantity of pho broth.","human_ref_B":"I'm Vietnamese, so hopefully I can help you out. Soy sauce does not go in pho broth. Soy sauce actually isn't super prevalent in Vietnamese cuisine. My mom only cooked Vietnamese food at home and grew up working in Vietnamese restaurants. We very rarely had soy sauce in our kitchen. Fish sauce is basically the equivalent of soy sauce in Vietnamese cuisine. My family uses salt and fish sauce to season our broth at the end in the huge pot. How much you add is up to preference, but I like to make and sample the broth w\/ noodles to be sure it's salty enough, since the noodles will make it blander. Don't add lime juice. I don't know anyone who adds lime juice in the broth before serving. Limes should only be put on the communal herb plate for people to add for themselves, not in the large pot of broth. Fish sauce is pretty essential though, don't try to only use salt. I know some families who ONLY season with fish sauce, no salt, but no families who only use salt. What you decide to use and how much of each is really up to preference and don't worry about adding too much fish sauce vs salt it doesn't make your broth \"fishy\".","labels":0,"seconds_difference":7675.0,"score_ratio":3.2222222222} +{"post_id":"cy1g5o","domain":"askculinary_validation","upvote_ratio":0.73,"history":"How do you know when to stop adding salt to pho broth? I am making pho broth for the first time from scratch. The base flavor is great, but it is extremely bland. It taste like anisey beef bone water at this point. Should I use soy sauce or salt to make it taste more like soup? How do I know how much to add?","c_root_id_A":"eyp2p3c","c_root_id_B":"eypd7gf","created_at_utc_A":1567288603,"created_at_utc_B":1567296750,"score_A":3,"score_B":29,"human_ref_A":"Add fish sauce, (rock) sugar and lime juice. Add a little at first and taste. Repeat until it tastes good. If you want it saltier you can add salt but the fish sauce will make it saltier as well. There is no set amount to add.","human_ref_B":"I'm Vietnamese, so hopefully I can help you out. Soy sauce does not go in pho broth. Soy sauce actually isn't super prevalent in Vietnamese cuisine. My mom only cooked Vietnamese food at home and grew up working in Vietnamese restaurants. We very rarely had soy sauce in our kitchen. Fish sauce is basically the equivalent of soy sauce in Vietnamese cuisine. My family uses salt and fish sauce to season our broth at the end in the huge pot. How much you add is up to preference, but I like to make and sample the broth w\/ noodles to be sure it's salty enough, since the noodles will make it blander. Don't add lime juice. I don't know anyone who adds lime juice in the broth before serving. Limes should only be put on the communal herb plate for people to add for themselves, not in the large pot of broth. Fish sauce is pretty essential though, don't try to only use salt. I know some families who ONLY season with fish sauce, no salt, but no families who only use salt. What you decide to use and how much of each is really up to preference and don't worry about adding too much fish sauce vs salt it doesn't make your broth \"fishy\".","labels":0,"seconds_difference":8147.0,"score_ratio":9.6666666667} +{"post_id":"cy1g5o","domain":"askculinary_validation","upvote_ratio":0.73,"history":"How do you know when to stop adding salt to pho broth? I am making pho broth for the first time from scratch. The base flavor is great, but it is extremely bland. It taste like anisey beef bone water at this point. Should I use soy sauce or salt to make it taste more like soup? How do I know how much to add?","c_root_id_A":"eyp3bvs","c_root_id_B":"eyp2p3c","created_at_utc_A":1567289075,"created_at_utc_B":1567288603,"score_A":9,"score_B":3,"human_ref_A":"One thing to keep in mind is that you probably need more salt than you think. The broth will end up being \u201cdiluted\u201d somewhat by the addition of the noodles, bean sprouts, and meat. So the unadorned broth itself needs a *lot* of salt and fish sauce. I think the last time I made a big stockpot worth of pho broth, I ended up using something like a half cup of fish sauce which sounds ridiculous, but is actually about right for that quantity of pho broth.","human_ref_B":"Add fish sauce, (rock) sugar and lime juice. Add a little at first and taste. Repeat until it tastes good. If you want it saltier you can add salt but the fish sauce will make it saltier as well. There is no set amount to add.","labels":1,"seconds_difference":472.0,"score_ratio":3.0} +{"post_id":"cy1g5o","domain":"askculinary_validation","upvote_ratio":0.73,"history":"How do you know when to stop adding salt to pho broth? I am making pho broth for the first time from scratch. The base flavor is great, but it is extremely bland. It taste like anisey beef bone water at this point. Should I use soy sauce or salt to make it taste more like soup? How do I know how much to add?","c_root_id_A":"eypihw5","c_root_id_B":"eyp2p3c","created_at_utc_A":1567301063,"created_at_utc_B":1567288603,"score_A":4,"score_B":3,"human_ref_A":"Other commenters have covered a lot, but there\u2019s one trick I\u2019d like to add that\u2019s relevant when salting anything. In general, the right level of salt is just a tad bit before the food gets very noticeably and unpleasantly salty. As you repeatedly salt and taste your food, you may get to a point at which your not sure if you can add more salt without ruining the batch. In that case, just remove a couple spoonfuls of the food to a separate container, add a pinch more salt, and taste. If that taste is unpleasantly salty, then you know what you left in the pot is perfect. Otherwise, you keep adding salt.","human_ref_B":"Add fish sauce, (rock) sugar and lime juice. Add a little at first and taste. Repeat until it tastes good. If you want it saltier you can add salt but the fish sauce will make it saltier as well. There is no set amount to add.","labels":1,"seconds_difference":12460.0,"score_ratio":1.3333333333} +{"post_id":"u20y5p","domain":"askculinary_validation","upvote_ratio":0.71,"history":"Is black pepper always necessary? So was watching a generic YouTube recipe video and as the person was mixing all sorts of spices together, chipotle, jalape\u00f1o, several other very bold assertive flavor, the last step was to add salt and pepper to taste. Now I like black pepper and add some fresh cracked into many things I make. BUT, with all these strong flavors rolling around in a dish, why would you add black pepper to taste? I realize it could be left out altogether but just stood out to me as a oddball thing in this instance.","c_root_id_A":"i4fpfq0","c_root_id_B":"i4fow8r","created_at_utc_A":1649775737,"created_at_utc_B":1649775529,"score_A":63,"score_B":28,"human_ref_A":"Black pepper doesn't add only spiciness, it has its own flavor, since it has different aromatic compounds than the other ingredients you're adding But if you think it is not necessary, you can skip it, that's what \"to taste\" means","human_ref_B":"You would add black pepper if you wanted black pepper. That's what \"to taste\" means.","labels":1,"seconds_difference":208.0,"score_ratio":2.25} +{"post_id":"u20y5p","domain":"askculinary_validation","upvote_ratio":0.71,"history":"Is black pepper always necessary? So was watching a generic YouTube recipe video and as the person was mixing all sorts of spices together, chipotle, jalape\u00f1o, several other very bold assertive flavor, the last step was to add salt and pepper to taste. Now I like black pepper and add some fresh cracked into many things I make. BUT, with all these strong flavors rolling around in a dish, why would you add black pepper to taste? I realize it could be left out altogether but just stood out to me as a oddball thing in this instance.","c_root_id_A":"i4fowhp","c_root_id_B":"i4fpfq0","created_at_utc_A":1649775531,"created_at_utc_B":1649775737,"score_A":15,"score_B":63,"human_ref_A":"Salt and black pepper as the mainstay spices are because a particular French (or maybe British?) king loved black pepper and wanted it in every one of his dishes. His tastes informed what codified western cuisine. That\u2019s all it is. We\u2019re just used to putting it in everything now, centuries later","human_ref_B":"Black pepper doesn't add only spiciness, it has its own flavor, since it has different aromatic compounds than the other ingredients you're adding But if you think it is not necessary, you can skip it, that's what \"to taste\" means","labels":0,"seconds_difference":206.0,"score_ratio":4.2} +{"post_id":"u20y5p","domain":"askculinary_validation","upvote_ratio":0.71,"history":"Is black pepper always necessary? So was watching a generic YouTube recipe video and as the person was mixing all sorts of spices together, chipotle, jalape\u00f1o, several other very bold assertive flavor, the last step was to add salt and pepper to taste. Now I like black pepper and add some fresh cracked into many things I make. BUT, with all these strong flavors rolling around in a dish, why would you add black pepper to taste? I realize it could be left out altogether but just stood out to me as a oddball thing in this instance.","c_root_id_A":"i4fumkq","c_root_id_B":"i4fowhp","created_at_utc_A":1649777732,"created_at_utc_B":1649775531,"score_A":18,"score_B":15,"human_ref_A":"All spicing is based on personal preferences. I use a ton of black pepper on almost everything savory. Trust your own taste.","human_ref_B":"Salt and black pepper as the mainstay spices are because a particular French (or maybe British?) king loved black pepper and wanted it in every one of his dishes. His tastes informed what codified western cuisine. That\u2019s all it is. We\u2019re just used to putting it in everything now, centuries later","labels":1,"seconds_difference":2201.0,"score_ratio":1.2} +{"post_id":"u20y5p","domain":"askculinary_validation","upvote_ratio":0.71,"history":"Is black pepper always necessary? So was watching a generic YouTube recipe video and as the person was mixing all sorts of spices together, chipotle, jalape\u00f1o, several other very bold assertive flavor, the last step was to add salt and pepper to taste. Now I like black pepper and add some fresh cracked into many things I make. BUT, with all these strong flavors rolling around in a dish, why would you add black pepper to taste? I realize it could be left out altogether but just stood out to me as a oddball thing in this instance.","c_root_id_A":"i4fygiq","c_root_id_B":"i4fuweg","created_at_utc_A":1649779179,"created_at_utc_B":1649777837,"score_A":10,"score_B":9,"human_ref_A":"No it's not. But I think black pepper adds it own spice dimension just as much as say cumin or coriander etc. That being said, I fucking love black pepper so use a lot in most recipes (some times as the main flavouring).","human_ref_B":"I have a list of kitchen rules and rule number two is if you can't taste it, don't waste it. I saw a guy on TV make a 35-ingredient chili, and I was like, why? Does it taste any different than a 34-ingredient chili?","labels":1,"seconds_difference":1342.0,"score_ratio":1.1111111111} +{"post_id":"u20y5p","domain":"askculinary_validation","upvote_ratio":0.71,"history":"Is black pepper always necessary? So was watching a generic YouTube recipe video and as the person was mixing all sorts of spices together, chipotle, jalape\u00f1o, several other very bold assertive flavor, the last step was to add salt and pepper to taste. Now I like black pepper and add some fresh cracked into many things I make. BUT, with all these strong flavors rolling around in a dish, why would you add black pepper to taste? I realize it could be left out altogether but just stood out to me as a oddball thing in this instance.","c_root_id_A":"i4fyifv","c_root_id_B":"i4gxddv","created_at_utc_A":1649779200,"created_at_utc_B":1649792259,"score_A":4,"score_B":5,"human_ref_A":"I don't add pepper to most things that call for it because to me it adds a bit of a floral component that I don't care for. To each his own!","human_ref_B":"Black pepper makes my face happy","labels":0,"seconds_difference":13059.0,"score_ratio":1.25} +{"post_id":"zbsnpe","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Books for Recipe Development What are the best cookbooks for recipe development? I want to start playing around with creating my own recipes and I\u2019m looking for a book recommendation that doesn\u2019t just give me recipes but teaches me how to create my own? I hope this makes sense! I have the book Ratio and it\u2019s pretty good, I\u2019m just looking for other options!","c_root_id_A":"iysyxoh","c_root_id_B":"iytlhtv","created_at_utc_A":1670107219,"created_at_utc_B":1670117842,"score_A":3,"score_B":6,"human_ref_A":"While it does contain recipes you can learn a ton from the food lab if you don't already have it. Pretty much every recipe explains the science behind what is going on, it has helped me to understand not just what to do but why you do it, applying the methods to other recipes I cook has elevated my skill more than any other resource. It is more of a culinary science book than it is a recipe book.","human_ref_B":"Also check into The Flavor Bible.","labels":0,"seconds_difference":10623.0,"score_ratio":2.0} +{"post_id":"zbsnpe","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Books for Recipe Development What are the best cookbooks for recipe development? I want to start playing around with creating my own recipes and I\u2019m looking for a book recommendation that doesn\u2019t just give me recipes but teaches me how to create my own? I hope this makes sense! I have the book Ratio and it\u2019s pretty good, I\u2019m just looking for other options!","c_root_id_A":"iyt2qgt","c_root_id_B":"iytlhtv","created_at_utc_A":1670108940,"created_at_utc_B":1670117842,"score_A":3,"score_B":6,"human_ref_A":"How to Cook without a Book by Pam Anderson gives \u201cblueprint\u201d recipes for several foods to play with.","human_ref_B":"Also check into The Flavor Bible.","labels":0,"seconds_difference":8902.0,"score_ratio":2.0} +{"post_id":"zdh6ay","domain":"askculinary_validation","upvote_ratio":0.71,"history":"Does rice have to be cooked in water? This is orobdbly a terrible meal but I'm not super good at all this. I have some strips of beef I need to use up today, some mushrooms, and some rice and the sauce is just going to be a tin of cream of mushroom soup. Can I also add rice to this? Will it still soak up the liquid and cook? Or do I need to be mindful of like the soup being thicker than water? Will it cool differently than it would cook in water and would I need to change things like cook it on a lower temperature than normal or something? Pls nobody come for me with my food decision, I'm picky & have food sensitivities, so I'm limited with the meals I can eat","c_root_id_A":"iz1hgs8","c_root_id_B":"iz1gxiz","created_at_utc_A":1670269683,"created_at_utc_B":1670269482,"score_A":26,"score_B":11,"human_ref_A":"You need \"free\" water for the rice to properly cook - most of the water in the cream of mushroom soup is \"sequestered\" by the thickeners I indeed agree with the other comment to cook the rice normally and then add the cream of mushroom to make sort of a \"poor man's risotto\"","human_ref_B":"Make the rice and add the tinned soup after. Cooking it in the soup is not going to get you what you're looking for.","labels":1,"seconds_difference":201.0,"score_ratio":2.3636363636} +{"post_id":"xrnu73","domain":"askculinary_validation","upvote_ratio":0.74,"history":"My Pure Vanilla Extract Didn't Taste Good I baked cookies last week and bought pure vanilla extract for the occasion. I'm more used to the artificial kind which smells really good, but doesn't add much flavour. So, I was really shocked when I opened the pure vanilla extract and it didn't smell good at all. It felt kinda off honnestly? I recently learned that it's because it's mostly made up of alcohol. My recipe calls for 1 tbsp of pure vanilla extract. Usually, I really like a lot of vanilla so I kinda measured with my eyes (a bit more than 1 tbsp). However, my cookies ended up having a weird after taste that I think had to do with the vanilla. So, I was wondering some things. Is it normal that my cookies has a weird after taste due to the vanilla even if I only put a bit more than 1 tbsp? What's the best way to incorporate pure vanilla extract in cookies? Does anybody not like pure vanilla extract? And finally, are there any flavorful alternatives\u2013vanilla based or not\u2013 to pure vanilla extract that preferably don't contain alcohol?","c_root_id_A":"iqg61zz","c_root_id_B":"iqh01ok","created_at_utc_A":1664503999,"created_at_utc_B":1664522183,"score_A":26,"score_B":37,"human_ref_A":"First off how many cookies are you making with 1tbsp of vanilla extract? If it's a standard recipe of a dozen then that is your issue. To much vanilla. There is such a thing. 1\/4tsp max of extract for any recipe that small. If you are using paste or seeds from a vanilla pod you can get away with more.","human_ref_B":"1st mistake was measuring with your eyes excess vanilla does add a weird taste to the final product. I've done it before it ruined the whole batch. Try making pancakes next time and use a teaspoon if they still taste weird then you'll know something is probably wrong with your vanilla and you won't have wasted so many ingredients. Also I think a tablespoon is a lot especially for pure vanilla because it's more concentrated.","labels":0,"seconds_difference":18184.0,"score_ratio":1.4230769231} +{"post_id":"xrnu73","domain":"askculinary_validation","upvote_ratio":0.74,"history":"My Pure Vanilla Extract Didn't Taste Good I baked cookies last week and bought pure vanilla extract for the occasion. I'm more used to the artificial kind which smells really good, but doesn't add much flavour. So, I was really shocked when I opened the pure vanilla extract and it didn't smell good at all. It felt kinda off honnestly? I recently learned that it's because it's mostly made up of alcohol. My recipe calls for 1 tbsp of pure vanilla extract. Usually, I really like a lot of vanilla so I kinda measured with my eyes (a bit more than 1 tbsp). However, my cookies ended up having a weird after taste that I think had to do with the vanilla. So, I was wondering some things. Is it normal that my cookies has a weird after taste due to the vanilla even if I only put a bit more than 1 tbsp? What's the best way to incorporate pure vanilla extract in cookies? Does anybody not like pure vanilla extract? And finally, are there any flavorful alternatives\u2013vanilla based or not\u2013 to pure vanilla extract that preferably don't contain alcohol?","c_root_id_A":"iqh01ok","c_root_id_B":"iqfvnhs","created_at_utc_A":1664522183,"created_at_utc_B":1664499408,"score_A":37,"score_B":21,"human_ref_A":"1st mistake was measuring with your eyes excess vanilla does add a weird taste to the final product. I've done it before it ruined the whole batch. Try making pancakes next time and use a teaspoon if they still taste weird then you'll know something is probably wrong with your vanilla and you won't have wasted so many ingredients. Also I think a tablespoon is a lot especially for pure vanilla because it's more concentrated.","human_ref_B":"You could try using vanilla bean pods if you don\u2019t want the alcohol taste. Or try vanilla paste Personally I don\u2019t taste the alcohol at all so I don\u2019t mind it","labels":1,"seconds_difference":22775.0,"score_ratio":1.7619047619} +{"post_id":"xrnu73","domain":"askculinary_validation","upvote_ratio":0.74,"history":"My Pure Vanilla Extract Didn't Taste Good I baked cookies last week and bought pure vanilla extract for the occasion. I'm more used to the artificial kind which smells really good, but doesn't add much flavour. So, I was really shocked when I opened the pure vanilla extract and it didn't smell good at all. It felt kinda off honnestly? I recently learned that it's because it's mostly made up of alcohol. My recipe calls for 1 tbsp of pure vanilla extract. Usually, I really like a lot of vanilla so I kinda measured with my eyes (a bit more than 1 tbsp). However, my cookies ended up having a weird after taste that I think had to do with the vanilla. So, I was wondering some things. Is it normal that my cookies has a weird after taste due to the vanilla even if I only put a bit more than 1 tbsp? What's the best way to incorporate pure vanilla extract in cookies? Does anybody not like pure vanilla extract? And finally, are there any flavorful alternatives\u2013vanilla based or not\u2013 to pure vanilla extract that preferably don't contain alcohol?","c_root_id_A":"iqh01ok","c_root_id_B":"iqg30o5","created_at_utc_A":1664522183,"created_at_utc_B":1664502647,"score_A":37,"score_B":13,"human_ref_A":"1st mistake was measuring with your eyes excess vanilla does add a weird taste to the final product. I've done it before it ruined the whole batch. Try making pancakes next time and use a teaspoon if they still taste weird then you'll know something is probably wrong with your vanilla and you won't have wasted so many ingredients. Also I think a tablespoon is a lot especially for pure vanilla because it's more concentrated.","human_ref_B":"Pure vanilla extract is at least 35% alcohol by law in many countries. This is a good thing, alcohol carried flavours much better than water or other cheaper chemicals.","labels":1,"seconds_difference":19536.0,"score_ratio":2.8461538462} +{"post_id":"xrnu73","domain":"askculinary_validation","upvote_ratio":0.74,"history":"My Pure Vanilla Extract Didn't Taste Good I baked cookies last week and bought pure vanilla extract for the occasion. I'm more used to the artificial kind which smells really good, but doesn't add much flavour. So, I was really shocked when I opened the pure vanilla extract and it didn't smell good at all. It felt kinda off honnestly? I recently learned that it's because it's mostly made up of alcohol. My recipe calls for 1 tbsp of pure vanilla extract. Usually, I really like a lot of vanilla so I kinda measured with my eyes (a bit more than 1 tbsp). However, my cookies ended up having a weird after taste that I think had to do with the vanilla. So, I was wondering some things. Is it normal that my cookies has a weird after taste due to the vanilla even if I only put a bit more than 1 tbsp? What's the best way to incorporate pure vanilla extract in cookies? Does anybody not like pure vanilla extract? And finally, are there any flavorful alternatives\u2013vanilla based or not\u2013 to pure vanilla extract that preferably don't contain alcohol?","c_root_id_A":"iqghlbs","c_root_id_B":"iqh01ok","created_at_utc_A":1664509623,"created_at_utc_B":1664522183,"score_A":8,"score_B":37,"human_ref_A":"There are different types of vanilla that vary in flavor pretty wildly. I know that sounds crazy. I personally dislike Tahitian vanilla compared to bourbon vanilla. Google is your friend.","human_ref_B":"1st mistake was measuring with your eyes excess vanilla does add a weird taste to the final product. I've done it before it ruined the whole batch. Try making pancakes next time and use a teaspoon if they still taste weird then you'll know something is probably wrong with your vanilla and you won't have wasted so many ingredients. Also I think a tablespoon is a lot especially for pure vanilla because it's more concentrated.","labels":0,"seconds_difference":12560.0,"score_ratio":4.625} +{"post_id":"xrnu73","domain":"askculinary_validation","upvote_ratio":0.74,"history":"My Pure Vanilla Extract Didn't Taste Good I baked cookies last week and bought pure vanilla extract for the occasion. I'm more used to the artificial kind which smells really good, but doesn't add much flavour. So, I was really shocked when I opened the pure vanilla extract and it didn't smell good at all. It felt kinda off honnestly? I recently learned that it's because it's mostly made up of alcohol. My recipe calls for 1 tbsp of pure vanilla extract. Usually, I really like a lot of vanilla so I kinda measured with my eyes (a bit more than 1 tbsp). However, my cookies ended up having a weird after taste that I think had to do with the vanilla. So, I was wondering some things. Is it normal that my cookies has a weird after taste due to the vanilla even if I only put a bit more than 1 tbsp? What's the best way to incorporate pure vanilla extract in cookies? Does anybody not like pure vanilla extract? And finally, are there any flavorful alternatives\u2013vanilla based or not\u2013 to pure vanilla extract that preferably don't contain alcohol?","c_root_id_A":"iqfvnhs","c_root_id_B":"iqg61zz","created_at_utc_A":1664499408,"created_at_utc_B":1664503999,"score_A":21,"score_B":26,"human_ref_A":"You could try using vanilla bean pods if you don\u2019t want the alcohol taste. Or try vanilla paste Personally I don\u2019t taste the alcohol at all so I don\u2019t mind it","human_ref_B":"First off how many cookies are you making with 1tbsp of vanilla extract? If it's a standard recipe of a dozen then that is your issue. To much vanilla. There is such a thing. 1\/4tsp max of extract for any recipe that small. If you are using paste or seeds from a vanilla pod you can get away with more.","labels":0,"seconds_difference":4591.0,"score_ratio":1.2380952381} +{"post_id":"xrnu73","domain":"askculinary_validation","upvote_ratio":0.74,"history":"My Pure Vanilla Extract Didn't Taste Good I baked cookies last week and bought pure vanilla extract for the occasion. I'm more used to the artificial kind which smells really good, but doesn't add much flavour. So, I was really shocked when I opened the pure vanilla extract and it didn't smell good at all. It felt kinda off honnestly? I recently learned that it's because it's mostly made up of alcohol. My recipe calls for 1 tbsp of pure vanilla extract. Usually, I really like a lot of vanilla so I kinda measured with my eyes (a bit more than 1 tbsp). However, my cookies ended up having a weird after taste that I think had to do with the vanilla. So, I was wondering some things. Is it normal that my cookies has a weird after taste due to the vanilla even if I only put a bit more than 1 tbsp? What's the best way to incorporate pure vanilla extract in cookies? Does anybody not like pure vanilla extract? And finally, are there any flavorful alternatives\u2013vanilla based or not\u2013 to pure vanilla extract that preferably don't contain alcohol?","c_root_id_A":"iqg61zz","c_root_id_B":"iqg30o5","created_at_utc_A":1664503999,"created_at_utc_B":1664502647,"score_A":26,"score_B":13,"human_ref_A":"First off how many cookies are you making with 1tbsp of vanilla extract? If it's a standard recipe of a dozen then that is your issue. To much vanilla. There is such a thing. 1\/4tsp max of extract for any recipe that small. If you are using paste or seeds from a vanilla pod you can get away with more.","human_ref_B":"Pure vanilla extract is at least 35% alcohol by law in many countries. This is a good thing, alcohol carried flavours much better than water or other cheaper chemicals.","labels":1,"seconds_difference":1352.0,"score_ratio":2.0} +{"post_id":"xrnu73","domain":"askculinary_validation","upvote_ratio":0.74,"history":"My Pure Vanilla Extract Didn't Taste Good I baked cookies last week and bought pure vanilla extract for the occasion. I'm more used to the artificial kind which smells really good, but doesn't add much flavour. So, I was really shocked when I opened the pure vanilla extract and it didn't smell good at all. It felt kinda off honnestly? I recently learned that it's because it's mostly made up of alcohol. My recipe calls for 1 tbsp of pure vanilla extract. Usually, I really like a lot of vanilla so I kinda measured with my eyes (a bit more than 1 tbsp). However, my cookies ended up having a weird after taste that I think had to do with the vanilla. So, I was wondering some things. Is it normal that my cookies has a weird after taste due to the vanilla even if I only put a bit more than 1 tbsp? What's the best way to incorporate pure vanilla extract in cookies? Does anybody not like pure vanilla extract? And finally, are there any flavorful alternatives\u2013vanilla based or not\u2013 to pure vanilla extract that preferably don't contain alcohol?","c_root_id_A":"iqhj4qk","c_root_id_B":"iqhj1ph","created_at_utc_A":1664537687,"created_at_utc_B":1664537635,"score_A":6,"score_B":5,"human_ref_A":"Order double fold vanilla from Penzeys Spices. You'll thank me.","human_ref_B":"Yes, real vanilla is mostly alcohol by volume, but since one generally uses so little per recipe, and cooks it, the alcohol is both thoroughly diluted and burns off. Where did you get your vanilla? What brand is it? Vanilla is one thing I never skimp on! My favorite in general is Penzey\u2019s double strength- one whiff and it smells glorious!- but I\u2019ve been eyeing some of the varietals lately, for things very vanilla-forward. It\u2019d be interesting to do aside by side tasting\u2026","labels":1,"seconds_difference":52.0,"score_ratio":1.2} +{"post_id":"8qwcey","domain":"askculinary_validation","upvote_ratio":0.92,"history":"I have a bottle of Nielsen Massey pure vanilla extract (Madagascar bourbon) I\u2019ve had it for 8 years, does it ever go bad ? Ty","c_root_id_A":"e0ms8jp","c_root_id_B":"e0n0i4j","created_at_utc_A":1528934551,"created_at_utc_B":1528943417,"score_A":36,"score_B":69,"human_ref_A":"It's 40% alcohol, it'll never spoil. If it tastes fine, it is fine.","human_ref_B":"If you save all your potions for the boss you wind up getting good enough you dont really need them.","labels":0,"seconds_difference":8866.0,"score_ratio":1.9166666667} +{"post_id":"i8qjvx","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Newly moved up to kitchen - numb hand after lots of cutting? So I\u2019ve recently (past week) moved to kitchen and done 50-60h. Our stuff is mostly frozen but some items need prepped. I\u2019ve been cutting stuff and some of the knifes have not been the sharpest and I also have no experience with proper knife technique. I\u2019ve been death gripping most knifes due to lack of sharpness\/experience. Cutting halloumi for example is a pain. Also, dicing anything as I\u2019m still learning the technique. Past two days I\u2019ve been waking up with my hand numb. My guess is that it is simply not used to that much cutting but read that it could be start of carpal nerve syndrome. I\u2019m pretty sure it is not due to clear cause (in my eyes) but thought I\u2019d check. TLDR: Did you ever experience hand numbness, tingling etc. after waking up or throughout day due to significant increase in knife cutting activities? Did it go away or is it here to stay?","c_root_id_A":"g1a5n9p","c_root_id_B":"g1a58zk","created_at_utc_A":1597282624,"created_at_utc_B":1597282414,"score_A":5,"score_B":2,"human_ref_A":"I have experienced this and you likely have a repetitive strain injury. You will need to wear a wrist brace as much as possible, it really helped my wrist. Edit: not sure why this was downvoted, repetitive strain injury is a real thing and mine was diagnosed by a medical professional. OP has the same exact symptoms from the same exact reasons as me.","human_ref_B":"Sounds like a combination of inexperience and holding your knife the wrong way. This is often a result I'm trying to grip your knife like a Lego minifig. Look at your knife. Does it have a smooth tapered spot on the end of the handle just next to the blade? If so that's where your thumb and forefinger go. If not pinch the very back edge of the blade with thumb and forefinger then wrap the rest of your fingers around the hilt. When holding the knife pointed straight out in front of you it should look like an extension of your arm, not stick out at an oblique or right angle. For reinforcement or more visual learning watch this Joshua Weissman video https:\/\/youtu.be\/aoqVGdmVlKk","labels":1,"seconds_difference":210.0,"score_ratio":2.5} +{"post_id":"i8qjvx","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Newly moved up to kitchen - numb hand after lots of cutting? So I\u2019ve recently (past week) moved to kitchen and done 50-60h. Our stuff is mostly frozen but some items need prepped. I\u2019ve been cutting stuff and some of the knifes have not been the sharpest and I also have no experience with proper knife technique. I\u2019ve been death gripping most knifes due to lack of sharpness\/experience. Cutting halloumi for example is a pain. Also, dicing anything as I\u2019m still learning the technique. Past two days I\u2019ve been waking up with my hand numb. My guess is that it is simply not used to that much cutting but read that it could be start of carpal nerve syndrome. I\u2019m pretty sure it is not due to clear cause (in my eyes) but thought I\u2019d check. TLDR: Did you ever experience hand numbness, tingling etc. after waking up or throughout day due to significant increase in knife cutting activities? Did it go away or is it here to stay?","c_root_id_A":"g1a7j33","c_root_id_B":"g1a58zk","created_at_utc_A":1597283635,"created_at_utc_B":1597282414,"score_A":5,"score_B":2,"human_ref_A":">death gripping most knifes due to lack of sharpness That's a significant safety issue. I used to work 16 hour day on the line, prepping a boat load of food some days and never had numbness or tingling. Numbness in your hands can be from other things. Are you wearing proper shoes, do you have mats on the floor, are you hunching over as you cut things and is the height of the counter sufficient so that you're not putting undue stress on your wrists\/elbows (some of our prep cooks stood on wooden boxes to be more comfortable).","human_ref_B":"Sounds like a combination of inexperience and holding your knife the wrong way. This is often a result I'm trying to grip your knife like a Lego minifig. Look at your knife. Does it have a smooth tapered spot on the end of the handle just next to the blade? If so that's where your thumb and forefinger go. If not pinch the very back edge of the blade with thumb and forefinger then wrap the rest of your fingers around the hilt. When holding the knife pointed straight out in front of you it should look like an extension of your arm, not stick out at an oblique or right angle. For reinforcement or more visual learning watch this Joshua Weissman video https:\/\/youtu.be\/aoqVGdmVlKk","labels":1,"seconds_difference":1221.0,"score_ratio":2.5} +{"post_id":"5wuvc1","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My pizza stone produces smoke after a couple of messy uses. How to fix? I've recently bought a $25 pizza stone and used it four times so far. The second time around, I had some trouble with the pizza dough that caused it to rip and ingredients to leak onto the stone while baking. Since then, the stone produces lots of smoke when heating up, up to a point where I don't want to use it anymore because it stinks up my whole place. I've tried soaking it in water and scrubbing it, as well as running over with a razor blade (the one used to clean the glass ceramic stove). The surface is now smooth but stains remain. I'm assuming that the stone soaked up some fat, oil or other stuff that is now burning when heating. This is how my stone currently looks. I don't mind the stains, but I do mind the smoke. Is there any way to fix this? For example, could the fats be baked off at a lower temperature where they don't generate smoke yet? I'm really bad with pizza dough currently so this will be a recurring problem for a while. Thanks for your advice.","c_root_id_A":"ded2wuk","c_root_id_B":"ded2tok","created_at_utc_A":1488366513,"created_at_utc_B":1488366238,"score_A":72,"score_B":27,"human_ref_A":"Bake it until the volatile oils burn off.","human_ref_B":"The only way I know is putting it in a very hot oven, and smoking it off. I doubt there is a way without smoke.","labels":1,"seconds_difference":275.0,"score_ratio":2.6666666667} +{"post_id":"zz1i4m","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Recipe calls for ground chicken thighs can I just buy ground chicken? Or should I ask the butcher to grind thighs for me?","c_root_id_A":"j290cmm","c_root_id_B":"j28xdor","created_at_utc_A":1672412230,"created_at_utc_B":1672410918,"score_A":16,"score_B":4,"human_ref_A":"If you have a butcher you like, absolutely. Thighs are going to retain moisture better and be less gritty than breast or preground. The pre done will be whatever scraps they have mixed together with whatever cheapest cuts they have. It\u2019ll be a mixed bag of product. If you don\u2019t have a butcher you like or they charge a ton for the custom job (aka not a great butcher), then the food processor will work, but I prefer 2 heavy knives (cleavers are best) and whacking it down myself. More control on the texture since I don\u2019t own a grinder.","human_ref_B":"I would buy boneless thighs and pulse them in a food processor. You can also bone them yourself without too much trouble if you want to try.","labels":1,"seconds_difference":1312.0,"score_ratio":4.0} +{"post_id":"zz1i4m","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Recipe calls for ground chicken thighs can I just buy ground chicken? Or should I ask the butcher to grind thighs for me?","c_root_id_A":"j299wyp","c_root_id_B":"j28xdor","created_at_utc_A":1672416219,"created_at_utc_B":1672410918,"score_A":7,"score_B":4,"human_ref_A":"Depending on why you need them, what texture you need you can either blitz them in a food processor yourself or just chop it up very fine. If you're gonna blitz then I'd pop them in the freezer for just a bit.","human_ref_B":"I would buy boneless thighs and pulse them in a food processor. You can also bone them yourself without too much trouble if you want to try.","labels":1,"seconds_difference":5301.0,"score_ratio":1.75} +{"post_id":"zz1i4m","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Recipe calls for ground chicken thighs can I just buy ground chicken? Or should I ask the butcher to grind thighs for me?","c_root_id_A":"j292fum","c_root_id_B":"j28xdor","created_at_utc_A":1672413128,"created_at_utc_B":1672410918,"score_A":7,"score_B":4,"human_ref_A":"Definitely ask the butcher. Preground is bits and bobs.","human_ref_B":"I would buy boneless thighs and pulse them in a food processor. You can also bone them yourself without too much trouble if you want to try.","labels":1,"seconds_difference":2210.0,"score_ratio":1.75} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihwcujn","c_root_id_B":"ihwnxn6","created_at_utc_A":1658953023,"created_at_utc_B":1658957197,"score_A":16,"score_B":75,"human_ref_A":"You gotta simmer\/braise it for a while first to get it tender. Then you just quickly grill it after for char and flavor.","human_ref_B":"Super fast or super slow. And I mean super, <1 minute on the hottest heat you can get (directly on white hot charcoal or a cast iron that\u2019s been on high for 20 minutes) or 1 hour+ braising on low. Anywhere in between and you get rubber. Just for fun: octopus ceviche is amazing, just use vinegar and lime juice and leave for a day in the fridge.","labels":0,"seconds_difference":4174.0,"score_ratio":4.6875} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxh4hm","c_root_id_B":"ihx8bol","created_at_utc_A":1658969445,"created_at_utc_B":1658965613,"score_A":41,"score_B":34,"human_ref_A":"Two ways of doing this, the Spanish way or the Japanese way. Spanish way: freeze it slowly. The ice crystal formation will tenderize the legs. Japanese way: get an 18 year old with strong arms to hit it with a wooden stick for half an hour","human_ref_B":"On an island in Greece they would just punch the shit out of it and slap it against rocks. I guess braising works too \ud83d\ude05","labels":1,"seconds_difference":3832.0,"score_ratio":1.2058823529} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihwcujn","c_root_id_B":"ihxh4hm","created_at_utc_A":1658953023,"created_at_utc_B":1658969445,"score_A":16,"score_B":41,"human_ref_A":"You gotta simmer\/braise it for a while first to get it tender. Then you just quickly grill it after for char and flavor.","human_ref_B":"Two ways of doing this, the Spanish way or the Japanese way. Spanish way: freeze it slowly. The ice crystal formation will tenderize the legs. Japanese way: get an 18 year old with strong arms to hit it with a wooden stick for half an hour","labels":0,"seconds_difference":16422.0,"score_ratio":2.5625} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihx9ccz","c_root_id_B":"ihxh4hm","created_at_utc_A":1658966063,"created_at_utc_B":1658969445,"score_A":13,"score_B":41,"human_ref_A":"Tenderizing it mechanically via beating the hell out of it with a stick or something is a good way. The more hands off approach is to chuck it in the freezer and the freezing process will tenderize it. Just thaw completely before cooking","human_ref_B":"Two ways of doing this, the Spanish way or the Japanese way. Spanish way: freeze it slowly. The ice crystal formation will tenderize the legs. Japanese way: get an 18 year old with strong arms to hit it with a wooden stick for half an hour","labels":0,"seconds_difference":3382.0,"score_ratio":3.1538461538} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxh4hm","c_root_id_B":"ihx158d","created_at_utc_A":1658969445,"created_at_utc_B":1658962511,"score_A":41,"score_B":10,"human_ref_A":"Two ways of doing this, the Spanish way or the Japanese way. Spanish way: freeze it slowly. The ice crystal formation will tenderize the legs. Japanese way: get an 18 year old with strong arms to hit it with a wooden stick for half an hour","human_ref_B":"Massaging it (really, bashing the crap out of it with like a rolling pin) is common in Asia. Then braised and charred (if you like that) for super tender octopus.","labels":1,"seconds_difference":6934.0,"score_ratio":4.1} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxh4hm","c_root_id_B":"ihxfpui","created_at_utc_A":1658969445,"created_at_utc_B":1658968833,"score_A":41,"score_B":4,"human_ref_A":"Two ways of doing this, the Spanish way or the Japanese way. Spanish way: freeze it slowly. The ice crystal formation will tenderize the legs. Japanese way: get an 18 year old with strong arms to hit it with a wooden stick for half an hour","human_ref_B":"Simmer for an hour then grill.","labels":1,"seconds_difference":612.0,"score_ratio":10.25} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxfm6p","c_root_id_B":"ihxh4hm","created_at_utc_A":1658968790,"created_at_utc_B":1658969445,"score_A":2,"score_B":41,"human_ref_A":"Depends on the octopus. Smaller ones you can usually get away with just marinade and cooking hot, but anything over a small\/med size you\u2019ll wanna braise first.","human_ref_B":"Two ways of doing this, the Spanish way or the Japanese way. Spanish way: freeze it slowly. The ice crystal formation will tenderize the legs. Japanese way: get an 18 year old with strong arms to hit it with a wooden stick for half an hour","labels":0,"seconds_difference":655.0,"score_ratio":20.5} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihwcujn","c_root_id_B":"ihx8bol","created_at_utc_A":1658953023,"created_at_utc_B":1658965613,"score_A":16,"score_B":34,"human_ref_A":"You gotta simmer\/braise it for a while first to get it tender. Then you just quickly grill it after for char and flavor.","human_ref_B":"On an island in Greece they would just punch the shit out of it and slap it against rocks. I guess braising works too \ud83d\ude05","labels":0,"seconds_difference":12590.0,"score_ratio":2.125} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihx8bol","c_root_id_B":"ihx158d","created_at_utc_A":1658965613,"created_at_utc_B":1658962511,"score_A":34,"score_B":10,"human_ref_A":"On an island in Greece they would just punch the shit out of it and slap it against rocks. I guess braising works too \ud83d\ude05","human_ref_B":"Massaging it (really, bashing the crap out of it with like a rolling pin) is common in Asia. Then braised and charred (if you like that) for super tender octopus.","labels":1,"seconds_difference":3102.0,"score_ratio":3.4} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihx158d","c_root_id_B":"ihx9ccz","created_at_utc_A":1658962511,"created_at_utc_B":1658966063,"score_A":10,"score_B":13,"human_ref_A":"Massaging it (really, bashing the crap out of it with like a rolling pin) is common in Asia. Then braised and charred (if you like that) for super tender octopus.","human_ref_B":"Tenderizing it mechanically via beating the hell out of it with a stick or something is a good way. The more hands off approach is to chuck it in the freezer and the freezing process will tenderize it. Just thaw completely before cooking","labels":0,"seconds_difference":3552.0,"score_ratio":1.3} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihya8na","c_root_id_B":"ihxmpzj","created_at_utc_A":1658983641,"created_at_utc_B":1658971900,"score_A":9,"score_B":7,"human_ref_A":"Not to be a downer here, but I just want to point out that Octopuses are highly intelligent creatures, possibly on par with dolphins or even more intelligent, and way smarter than cows and other livestock. I\u2019m not a vegan or vegetarian but I\u2019ve recently found myself faced with a moral dilemma when I want to order Octopus.","human_ref_B":"I put them in the pressure cooker for 20 minutes, then briefly grill over very hot coals. Keeps them super tender and gives a nice hint of smoke and char.","labels":1,"seconds_difference":11741.0,"score_ratio":1.2857142857} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxfpui","c_root_id_B":"ihxmpzj","created_at_utc_A":1658968833,"created_at_utc_B":1658971900,"score_A":4,"score_B":7,"human_ref_A":"Simmer for an hour then grill.","human_ref_B":"I put them in the pressure cooker for 20 minutes, then briefly grill over very hot coals. Keeps them super tender and gives a nice hint of smoke and char.","labels":0,"seconds_difference":3067.0,"score_ratio":1.75} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxmpzj","c_root_id_B":"ihxfm6p","created_at_utc_A":1658971900,"created_at_utc_B":1658968790,"score_A":7,"score_B":2,"human_ref_A":"I put them in the pressure cooker for 20 minutes, then briefly grill over very hot coals. Keeps them super tender and gives a nice hint of smoke and char.","human_ref_B":"Depends on the octopus. Smaller ones you can usually get away with just marinade and cooking hot, but anything over a small\/med size you\u2019ll wanna braise first.","labels":1,"seconds_difference":3110.0,"score_ratio":3.5} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxfpui","c_root_id_B":"ihya8na","created_at_utc_A":1658968833,"created_at_utc_B":1658983641,"score_A":4,"score_B":9,"human_ref_A":"Simmer for an hour then grill.","human_ref_B":"Not to be a downer here, but I just want to point out that Octopuses are highly intelligent creatures, possibly on par with dolphins or even more intelligent, and way smarter than cows and other livestock. I\u2019m not a vegan or vegetarian but I\u2019ve recently found myself faced with a moral dilemma when I want to order Octopus.","labels":0,"seconds_difference":14808.0,"score_ratio":2.25} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihya8na","c_root_id_B":"ihxvkke","created_at_utc_A":1658983641,"created_at_utc_B":1658975894,"score_A":9,"score_B":3,"human_ref_A":"Not to be a downer here, but I just want to point out that Octopuses are highly intelligent creatures, possibly on par with dolphins or even more intelligent, and way smarter than cows and other livestock. I\u2019m not a vegan or vegetarian but I\u2019ve recently found myself faced with a moral dilemma when I want to order Octopus.","human_ref_B":"I haven\u2019t done it myself yet, but I see folks in my sous vide group SV them and the high heat sear or torch them. Good luck!!","labels":1,"seconds_difference":7747.0,"score_ratio":3.0} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihya8na","c_root_id_B":"ihy5zgs","created_at_utc_A":1658983641,"created_at_utc_B":1658981163,"score_A":9,"score_B":5,"human_ref_A":"Not to be a downer here, but I just want to point out that Octopuses are highly intelligent creatures, possibly on par with dolphins or even more intelligent, and way smarter than cows and other livestock. I\u2019m not a vegan or vegetarian but I\u2019ve recently found myself faced with a moral dilemma when I want to order Octopus.","human_ref_B":"There's so many different answers that I get confused and just cheat with sous vide.","labels":1,"seconds_difference":2478.0,"score_ratio":1.8} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxfm6p","c_root_id_B":"ihya8na","created_at_utc_A":1658968790,"created_at_utc_B":1658983641,"score_A":2,"score_B":9,"human_ref_A":"Depends on the octopus. Smaller ones you can usually get away with just marinade and cooking hot, but anything over a small\/med size you\u2019ll wanna braise first.","human_ref_B":"Not to be a downer here, but I just want to point out that Octopuses are highly intelligent creatures, possibly on par with dolphins or even more intelligent, and way smarter than cows and other livestock. I\u2019m not a vegan or vegetarian but I\u2019ve recently found myself faced with a moral dilemma when I want to order Octopus.","labels":0,"seconds_difference":14851.0,"score_ratio":4.5} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxfpui","c_root_id_B":"ihy5zgs","created_at_utc_A":1658968833,"created_at_utc_B":1658981163,"score_A":4,"score_B":5,"human_ref_A":"Simmer for an hour then grill.","human_ref_B":"There's so many different answers that I get confused and just cheat with sous vide.","labels":0,"seconds_difference":12330.0,"score_ratio":1.25} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxfm6p","c_root_id_B":"ihxfpui","created_at_utc_A":1658968790,"created_at_utc_B":1658968833,"score_A":2,"score_B":4,"human_ref_A":"Depends on the octopus. Smaller ones you can usually get away with just marinade and cooking hot, but anything over a small\/med size you\u2019ll wanna braise first.","human_ref_B":"Simmer for an hour then grill.","labels":0,"seconds_difference":43.0,"score_ratio":2.0} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihy5zgs","c_root_id_B":"ihxvkke","created_at_utc_A":1658981163,"created_at_utc_B":1658975894,"score_A":5,"score_B":3,"human_ref_A":"There's so many different answers that I get confused and just cheat with sous vide.","human_ref_B":"I haven\u2019t done it myself yet, but I see folks in my sous vide group SV them and the high heat sear or torch them. Good luck!!","labels":1,"seconds_difference":5269.0,"score_ratio":1.6666666667} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxfm6p","c_root_id_B":"ihxvkke","created_at_utc_A":1658968790,"created_at_utc_B":1658975894,"score_A":2,"score_B":3,"human_ref_A":"Depends on the octopus. Smaller ones you can usually get away with just marinade and cooking hot, but anything over a small\/med size you\u2019ll wanna braise first.","human_ref_B":"I haven\u2019t done it myself yet, but I see folks in my sous vide group SV them and the high heat sear or torch them. Good luck!!","labels":0,"seconds_difference":7104.0,"score_ratio":1.5} +{"post_id":"w9oqa1","domain":"askculinary_validation","upvote_ratio":0.83,"history":"How do you get grilled octopus to be tender and not like rubber? Willing to braise it as well, if that would help! How do you keep octopus tender and not rubbery?","c_root_id_A":"ihxfm6p","c_root_id_B":"ihy5zgs","created_at_utc_A":1658968790,"created_at_utc_B":1658981163,"score_A":2,"score_B":5,"human_ref_A":"Depends on the octopus. Smaller ones you can usually get away with just marinade and cooking hot, but anything over a small\/med size you\u2019ll wanna braise first.","human_ref_B":"There's so many different answers that I get confused and just cheat with sous vide.","labels":0,"seconds_difference":12373.0,"score_ratio":2.5} +{"post_id":"lbe2cr","domain":"askculinary_validation","upvote_ratio":0.87,"history":"How long can I leave cake batter to sit around before baking? The context is that I am thinking of making a layer cake for my own birthday soon, and since I rarely bake tall cakes I only have one pan of the particular size I want. Can I just take the time to bake it in three or so batches while the remaining batter sits, or would that be a bad idea for whatever reason (in which case I will just buy some pans or consider a different style cake)? The recipe I'm planning on using is one based on whipping butter\/sugar\/eggs together (=no meringues) if that makes a difference on the answer. Thank you in advance :)!","c_root_id_A":"gltioh1","c_root_id_B":"gltk9z3","created_at_utc_A":1612322659,"created_at_utc_B":1612323450,"score_A":5,"score_B":26,"human_ref_A":"I have never tried that but you could bake all of the batter in a sheet tray and cut out however many rounds you need.","human_ref_B":"generally you have about 1-1.5hrs where a chemically leavened cake batter can sit, but it really depends on the recipe (baking powder vs. baking soda), room temp, etc. So you'll likely be ok as long as you don't cool the cake in the tin and work quickly and efficiently. If anything, the later cakes will be just a little less fluffy, but probably not overwhelmingly noticeably so.","labels":0,"seconds_difference":791.0,"score_ratio":5.2} +{"post_id":"lbe2cr","domain":"askculinary_validation","upvote_ratio":0.87,"history":"How long can I leave cake batter to sit around before baking? The context is that I am thinking of making a layer cake for my own birthday soon, and since I rarely bake tall cakes I only have one pan of the particular size I want. Can I just take the time to bake it in three or so batches while the remaining batter sits, or would that be a bad idea for whatever reason (in which case I will just buy some pans or consider a different style cake)? The recipe I'm planning on using is one based on whipping butter\/sugar\/eggs together (=no meringues) if that makes a difference on the answer. Thank you in advance :)!","c_root_id_A":"glucij4","c_root_id_B":"gltioh1","created_at_utc_A":1612342817,"created_at_utc_B":1612322659,"score_A":9,"score_B":5,"human_ref_A":"If u do decide to use your round pan, line it with waxed paper or parchment. That way you can lift out the cakes immediately after taking them out of the oven.","human_ref_B":"I have never tried that but you could bake all of the batter in a sheet tray and cut out however many rounds you need.","labels":1,"seconds_difference":20158.0,"score_ratio":1.8} +{"post_id":"hqyea7","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What is, if any, the science behind the \"Starch Trap\" of Heston Blumenthal, i.e. cooking potatoes at 72\u00b0C So I have seen a video where Heston Blumenthal claims that for mashed potatoes the potatoes should, prior to actual cooking, be held in \"hot water\" of a specific temperature to \"trap\" the starch and prevent the mash from becoming gluey after all. What I could find is this video resp. this recipe but I wanted to know more about the science behind it and what actual temperature etc. to use. Can someone enlighten me please?","c_root_id_A":"fy0z5w9","c_root_id_B":"fy0slez","created_at_utc_A":1594726514,"created_at_utc_B":1594720109,"score_A":64,"score_B":3,"human_ref_A":"In *Modernist Cuisine*, they mention that a \"gentle heat treatment gelatinizes the starch and stabilizes the granules.\" This technique that both Heston and MC use was discovered\/popularized by a guy named Jeffrey Steingarten in a book he wrote called *The Man Who Ate Everything*. They both use the two-step treatment he outlined in his book. I own this book, so here's the quote from the book: >**Why your potato turns gummy.** Like other living things, a potato is composed of millions of cells all cemented together. Lining the walls of each potato cell are hard, closely packed microscopic granules of starch, impervious to the water that fills the rest of the cell. But when you heat a potato to about 140 degrees Fahrenheit, the starch granules begin to absorb the water around them, and by 160 degrees they have swollen to many times their original size. The starch is now a gel, a viscous complex with water, and fills up most of the cell. Separate, swollen, and perfectly intact potato cells make for smooth mashed potatoes. But at 160 degrees the cells are still strongly bound to one another, and if you try to mash the potato now, the cells will split rather than separate, and the starch gel will ooze out of them. > >This is called free or extracellular starch, and it is the enemy. Free starch turns mashed potatoes gummy. > >As the cooking time lengthens and the internal temperature of the potato increases to 180 degrees, the cement between the potato cells\u2014pectic material similar to the pectin that thickens jams and preserves\u2014begins to degrade, and the cells can now separate from one another. This is a good time to mash your potatoes. With further cooking, the cells begin to weaken and rupture, and some of the gelled starch leaks out. That\u2019s why overcooked potatoes become sticky and gluey even though they are easy to mash. If 15 or 20 percent of the cells in your potato are ruptured, you will be very sorry. He goes on to say: >Years ago the instant mashed potato industry found that if you precook potatoes in 163-degree water for twenty minutes (twice as long for waxy varieties) and cool them, the amount of free starch in the final mash will be reduced by half. Without this discovery the instant mashed potato industry would today be manufacturing laundry starch. > >I have experimented with both techniques and am guardedly optimistic that precooking may be the answer to our prayers. It appears to work like this. Cooking a potato is a two-stage process. The starch swells and gelatinizes within the cells when the potato reaches 160 degrees; then, nearer to the boiling point, the pectic cement between the cells degrades, and the potato can be safely mashed. Precooking separates these steps. Cooling the potato slices after the starch has gelled causes a process called retrogradation to take place; the starch molecules bond to one another and lose much of their ability to dissolve again in water or milk, even if you later rupture the cells through ricing or mashing and even if you overdo the final cooling a bit. Retrogradation retards gumminess. > >For the first time anywhere industrial precooking and retrogradation can now be brought into the home kitchen. The use of a thermometer is vital. Put the peeled and washed slices into a pan of 175-degree water. Keeping the pan on a low flame and adding a little cold water now and then, you will find it easy to maintain the water within a few degrees of 160 for the next twenty or thirty minutes as you go about your other tasks. The slices will become tough and resilient and lose their translucent appearance. Drain the potatoes and transfer them to a bowl into which you run cold tap water until the slices feel cool to the touch, and leave them there for the next half hour. Then proceed to the final cooking, either simmering or steaming. Some recipes have you put your potatoes into cold salted water before bringing them to the boil. An elaborate Swedish study has shown that potatoes cooked this way produce a stickier final mash and sometimes develop an odd flavor. Other studies demonstrate that more vitamin C is lost if you start with cold water. Better drop your potato slices into actively boiling salted water and lower the heat to just above a simmer. > >Last night I tested four versions of mashed potato on my guests. The precooked version came in first. It was smooth, not gummy, and had a robust earthy potato taste. The runner-up had been boiled in salted water in the usual manner. It verged on the pasty but tasted good. The other candidates were hopeless. One thing I'll mention he didn't add: It's not all about just starch but also pectin. Pectin breaks down at roughly 84C (183F), but said pectin is also impacted by pH. If the pH of the water is lower, then the breakdown is reduced. Think about how some techniques for fries adds vinegar and how those fries remain intact despite reaching higher temps. Now, if you add baking powder, you're causing more rupturing, creating the starchy paste on the outside. If you're interested, I think the paper a lot of people reference is this one. It's very short and might take a few minutes to read.","human_ref_B":"I don\u2019t know the precise chemistry or biology, but I recall a section in Modernist Cuisine where they discuss this. I think the idea is to gelatinise the starch in-place, before forming the pur\u00e9e. Specifically this technique is for a pommes pur\u00e9e and not for mashed potatoes. I\u2019ve done it, it made a great pur\u00e9e. Not sure if it\u2019s necessary.","labels":1,"seconds_difference":6405.0,"score_ratio":21.3333333333} +{"post_id":"97oq9a","domain":"askculinary_validation","upvote_ratio":0.87,"history":"What properties make a liquid capable of being whipped into a foam? Some liquids can be whipped into a stable foam, whipped cream and egg whites notably. What properties make it possible for these liquids to whip and what is the science behind it? What are some other whippable liquids?","c_root_id_A":"e49vqyr","c_root_id_B":"e49zukk","created_at_utc_A":1534391248,"created_at_utc_B":1534396535,"score_A":3,"score_B":8,"human_ref_A":"There's stuff called versawhip that can allow you to foam and whip pretty much anything. Anything specific you're thinking of?","human_ref_B":"You can whip blood in the same manner as egg, or use it as a substitute, for those with egg intolerance. I believe it\u2019s the similar protein content that makes this possible.","labels":0,"seconds_difference":5287.0,"score_ratio":2.6666666667} +{"post_id":"97oq9a","domain":"askculinary_validation","upvote_ratio":0.87,"history":"What properties make a liquid capable of being whipped into a foam? Some liquids can be whipped into a stable foam, whipped cream and egg whites notably. What properties make it possible for these liquids to whip and what is the science behind it? What are some other whippable liquids?","c_root_id_A":"e4a6v9a","c_root_id_B":"e4a2ubh","created_at_utc_A":1534409336,"created_at_utc_B":1534401337,"score_A":7,"score_B":3,"human_ref_A":"There are basically two types of foams: Protein foams and fat foams. Proteins, like in egg whites, are long entangled molecules that fold up when you beat them. They then expose a bunch of electrically charged bits that either like to be in liquids or in air - this makes them act as surfactants. Lecithin is the same deal. The now unfolded protein strands tangle together into meshes that coat the air bubbles, prevent gas leakage and get in the way of the gas bubbles to crash into eachother. The reason that meringue is so sensitive to fat as you whip it is that the fat molecules acts as a lube between proteins so they cannot tangle into the mesh. Fat, as in heavy cream, come in tiny stiff globules dispersed in the liquid. The colder the liquid is, the more shapeable they become which is why ice cold cream is easier to whip than tepid cream. As you beat the liquid, the fat globules shape around the gas bubbles due to shear tension and stabilizes it. Edit: For clarity, lecithin is not a protein - it just works in a similar way in foams although they do not tangle together. I guess it would be more correct to count it as a third type of foam. So we have protein, fat, and pure surfactant","human_ref_B":"Interestingly, we often think that egg whites can be whipped but egg yolks can't. However, that's mostly due to the fact that the egg yolks don't contain enough *water* - add some water, and the egg proteins will whip up quite well, although require some heat to be stable: that's how you make a sabayon.","labels":1,"seconds_difference":7999.0,"score_ratio":2.3333333333} +{"post_id":"97oq9a","domain":"askculinary_validation","upvote_ratio":0.87,"history":"What properties make a liquid capable of being whipped into a foam? Some liquids can be whipped into a stable foam, whipped cream and egg whites notably. What properties make it possible for these liquids to whip and what is the science behind it? What are some other whippable liquids?","c_root_id_A":"e4a6v9a","c_root_id_B":"e49vqyr","created_at_utc_A":1534409336,"created_at_utc_B":1534391248,"score_A":7,"score_B":3,"human_ref_A":"There are basically two types of foams: Protein foams and fat foams. Proteins, like in egg whites, are long entangled molecules that fold up when you beat them. They then expose a bunch of electrically charged bits that either like to be in liquids or in air - this makes them act as surfactants. Lecithin is the same deal. The now unfolded protein strands tangle together into meshes that coat the air bubbles, prevent gas leakage and get in the way of the gas bubbles to crash into eachother. The reason that meringue is so sensitive to fat as you whip it is that the fat molecules acts as a lube between proteins so they cannot tangle into the mesh. Fat, as in heavy cream, come in tiny stiff globules dispersed in the liquid. The colder the liquid is, the more shapeable they become which is why ice cold cream is easier to whip than tepid cream. As you beat the liquid, the fat globules shape around the gas bubbles due to shear tension and stabilizes it. Edit: For clarity, lecithin is not a protein - it just works in a similar way in foams although they do not tangle together. I guess it would be more correct to count it as a third type of foam. So we have protein, fat, and pure surfactant","human_ref_B":"There's stuff called versawhip that can allow you to foam and whip pretty much anything. Anything specific you're thinking of?","labels":1,"seconds_difference":18088.0,"score_ratio":2.3333333333} +{"post_id":"5y7e10","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Difference between chicken, turkey and duck and how to use them best? I explored the supermarket today and discovered that they have started stocking duck and turkey breast. Do I just replace chicken in a recipe with any of these two or do they need different cooking techniques and flavour combinations?","c_root_id_A":"densk2l","c_root_id_B":"denw3yz","created_at_utc_A":1488978837,"created_at_utc_B":1488984335,"score_A":7,"score_B":11,"human_ref_A":"In my experience turkey and chicken cook just the same. The flavor oth is a bit different, for example I prefer chicken, while the majority of people I know find chicken to bland compared to turkey and prefer the latter.","human_ref_B":"Turkey and chicken breast are interchangeable. Duck breast is very different. Duck breast has a rich, meaty flavor entirely unlike other poultry; it's more like a steak with a thick layer of bacon attached than it is like a chicken breast. I'd recommend scoring the skin with a sharp knife, and sauteeing over medium heat until the fat layer is rendered and crispy (you might need to pour off fat a couple times) and the duck breast is cooked to medium (still pink inside.) Duck breast should never be well done like turkey or chicken.","labels":0,"seconds_difference":5498.0,"score_ratio":1.5714285714} +{"post_id":"120cw9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"How Do I Make My Tomato Sauce Less Sharp And Tangy? Hello! Right now I'm using fried off garlic followed by tins of chopped tomatoes with a loose fresh tomato then a quick squirt of tomato pur\u00e9e. How do I make this a little less sharp and acidic? Any tips for something so basic would be really helpful, so thanks in advance!","c_root_id_A":"c6r32fl","c_root_id_B":"c6r3bsa","created_at_utc_A":1351093965,"created_at_utc_B":1351094905,"score_A":18,"score_B":19,"human_ref_A":"Small pinch of baking soda.","human_ref_B":"I like to finish with whole butter, it will round off those edges and make it a bit sweet. It also will change the mouth feel and make it more similar to a blush, just without the change in color or cream.","labels":0,"seconds_difference":940.0,"score_ratio":1.0555555556} +{"post_id":"120cw9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"How Do I Make My Tomato Sauce Less Sharp And Tangy? Hello! Right now I'm using fried off garlic followed by tins of chopped tomatoes with a loose fresh tomato then a quick squirt of tomato pur\u00e9e. How do I make this a little less sharp and acidic? Any tips for something so basic would be really helpful, so thanks in advance!","c_root_id_A":"c6r35gt","c_root_id_B":"c6r3bsa","created_at_utc_A":1351094268,"created_at_utc_B":1351094905,"score_A":7,"score_B":19,"human_ref_A":"I use an ounce or two of vodka.","human_ref_B":"I like to finish with whole butter, it will round off those edges and make it a bit sweet. It also will change the mouth feel and make it more similar to a blush, just without the change in color or cream.","labels":0,"seconds_difference":637.0,"score_ratio":2.7142857143} +{"post_id":"120cw9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"How Do I Make My Tomato Sauce Less Sharp And Tangy? Hello! Right now I'm using fried off garlic followed by tins of chopped tomatoes with a loose fresh tomato then a quick squirt of tomato pur\u00e9e. How do I make this a little less sharp and acidic? Any tips for something so basic would be really helpful, so thanks in advance!","c_root_id_A":"c6r5525","c_root_id_B":"c6r35gt","created_at_utc_A":1351101288,"created_at_utc_B":1351094268,"score_A":8,"score_B":7,"human_ref_A":"caramelize onion along with the garlic, then once they are nice and cooked, add the tomato paste and cook that until its also nice and rusty colored. this is called pince(pince-ay). then add you canned tomatoes. you may need to add a little sugar, depending on the quality of your canned tomatoes, but that is a too taste thing.","human_ref_B":"I use an ounce or two of vodka.","labels":1,"seconds_difference":7020.0,"score_ratio":1.1428571429} +{"post_id":"120cw9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"How Do I Make My Tomato Sauce Less Sharp And Tangy? Hello! Right now I'm using fried off garlic followed by tins of chopped tomatoes with a loose fresh tomato then a quick squirt of tomato pur\u00e9e. How do I make this a little less sharp and acidic? Any tips for something so basic would be really helpful, so thanks in advance!","c_root_id_A":"c6r3dxb","c_root_id_B":"c6r5525","created_at_utc_A":1351095121,"created_at_utc_B":1351101288,"score_A":5,"score_B":8,"human_ref_A":"Tomatoes are neat things. First, if you're using diced tomatoes, consider using whole peeled and seeding them first. The seeds contain bittering compounds that you can get a sweeter sauce without added sugar by removing. http:\/\/www.youtube.com\/watch?feature=player_detailpage&v=N-rAgA_Y1qI#t=226s You can also add sugar which will help that. Although if you want to go there, consider lightly sweating about 1\/2 cup of onion before adding the garlic and sauteeing that all up together. If you get just a touch of brown on the onion it will add sweetness too. The added alcohol is because there are flavor compounds in tomatoes that are only alcohol-soluble, adding alcohol to release them, will bring out a richer tomato flavor that won't be as sharp.","human_ref_B":"caramelize onion along with the garlic, then once they are nice and cooked, add the tomato paste and cook that until its also nice and rusty colored. this is called pince(pince-ay). then add you canned tomatoes. you may need to add a little sugar, depending on the quality of your canned tomatoes, but that is a too taste thing.","labels":0,"seconds_difference":6167.0,"score_ratio":1.6} +{"post_id":"120cw9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"How Do I Make My Tomato Sauce Less Sharp And Tangy? Hello! Right now I'm using fried off garlic followed by tins of chopped tomatoes with a loose fresh tomato then a quick squirt of tomato pur\u00e9e. How do I make this a little less sharp and acidic? Any tips for something so basic would be really helpful, so thanks in advance!","c_root_id_A":"c6rad6k","c_root_id_B":"c6r3dxb","created_at_utc_A":1351119792,"created_at_utc_B":1351095121,"score_A":6,"score_B":5,"human_ref_A":"Carrots. Seriously. Think how sweet and sort of buttery boiled carrots are.","human_ref_B":"Tomatoes are neat things. First, if you're using diced tomatoes, consider using whole peeled and seeding them first. The seeds contain bittering compounds that you can get a sweeter sauce without added sugar by removing. http:\/\/www.youtube.com\/watch?feature=player_detailpage&v=N-rAgA_Y1qI#t=226s You can also add sugar which will help that. Although if you want to go there, consider lightly sweating about 1\/2 cup of onion before adding the garlic and sauteeing that all up together. If you get just a touch of brown on the onion it will add sweetness too. The added alcohol is because there are flavor compounds in tomatoes that are only alcohol-soluble, adding alcohol to release them, will bring out a richer tomato flavor that won't be as sharp.","labels":1,"seconds_difference":24671.0,"score_ratio":1.2} +{"post_id":"120cw9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"How Do I Make My Tomato Sauce Less Sharp And Tangy? Hello! Right now I'm using fried off garlic followed by tins of chopped tomatoes with a loose fresh tomato then a quick squirt of tomato pur\u00e9e. How do I make this a little less sharp and acidic? Any tips for something so basic would be really helpful, so thanks in advance!","c_root_id_A":"c6rad6k","c_root_id_B":"c6r5k4o","created_at_utc_A":1351119792,"created_at_utc_B":1351102771,"score_A":6,"score_B":4,"human_ref_A":"Carrots. Seriously. Think how sweet and sort of buttery boiled carrots are.","human_ref_B":"Try: * deglazing with red wine after garlic is finished and before tomatos added * adding a goodly amount of olive oil (3.5 tbsp per pound of tomatos) * simmering for a long while (an hour or more)","labels":1,"seconds_difference":17021.0,"score_ratio":1.5} +{"post_id":"120cw9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"How Do I Make My Tomato Sauce Less Sharp And Tangy? Hello! Right now I'm using fried off garlic followed by tins of chopped tomatoes with a loose fresh tomato then a quick squirt of tomato pur\u00e9e. How do I make this a little less sharp and acidic? Any tips for something so basic would be really helpful, so thanks in advance!","c_root_id_A":"c6r78yc","c_root_id_B":"c6rad6k","created_at_utc_A":1351108525,"created_at_utc_B":1351119792,"score_A":3,"score_B":6,"human_ref_A":"Could you change the canned tomatoes you use? If you can get the San Marzano canned Tomatoes (available through costco) those really change the game on sauce flavor.","human_ref_B":"Carrots. Seriously. Think how sweet and sort of buttery boiled carrots are.","labels":0,"seconds_difference":11267.0,"score_ratio":2.0} +{"post_id":"120cw9","domain":"askculinary_validation","upvote_ratio":0.82,"history":"How Do I Make My Tomato Sauce Less Sharp And Tangy? Hello! Right now I'm using fried off garlic followed by tins of chopped tomatoes with a loose fresh tomato then a quick squirt of tomato pur\u00e9e. How do I make this a little less sharp and acidic? Any tips for something so basic would be really helpful, so thanks in advance!","c_root_id_A":"c6r964e","c_root_id_B":"c6rad6k","created_at_utc_A":1351114930,"created_at_utc_B":1351119792,"score_A":2,"score_B":6,"human_ref_A":"Add a bit of sugar (white or brown). Not a lot, as you don't want it to get too sweet, but the sugar will tame the acidity and round out the flavor. San Marzano tomatoes, if you can find them, make excellent sauce tomatoes. Personally, I'd also add some onion (caramelized with the garlic in a bit of olive oil), and some basil, but that's just because its one of my favorite combinations. :) finish with a knob of butter, and you'll have excellent sauce.","human_ref_B":"Carrots. Seriously. Think how sweet and sort of buttery boiled carrots are.","labels":0,"seconds_difference":4862.0,"score_ratio":3.0} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7byn5o","c_root_id_B":"f7bvhby","created_at_utc_A":1573580541,"created_at_utc_B":1573578541,"score_A":45,"score_B":16,"human_ref_A":"Scraps. Almost wonder if this is something you could just ask for for free. Throw it in a pot, add some broth, a potato, baby you've got a stew going.","human_ref_B":"Seems like you get a lot of fatty, unctuous bits when you buy the scraps. I've seen it in the market too and figured it would be good for soups and broths. A Google search confirms that, but I bet you could roast it like a hamachi collar too and get some tasty little bits to gnaw on. Here are some traditional recipes: https:\/\/www.justonecookbook.com\/sanpeijiru\/ https:\/\/www.seriouseats.com\/recipes\/2012\/01\/salmon-head-soup-recipe.html Here's a recipe for salmon collar. Yours is not exactly the collar as best as I can see from the pic, but could probably be cooked similarly: https:\/\/www.bonappetit.com\/story\/fish-collar-recipe-grill Article about making the most of salmon scraps: https:\/\/honest-food.net\/six-days-of-salmon\/","labels":1,"seconds_difference":2000.0,"score_ratio":2.8125} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7bvhby","c_root_id_B":"f7c1jpx","created_at_utc_A":1573578541,"created_at_utc_B":1573582370,"score_A":16,"score_B":31,"human_ref_A":"Seems like you get a lot of fatty, unctuous bits when you buy the scraps. I've seen it in the market too and figured it would be good for soups and broths. A Google search confirms that, but I bet you could roast it like a hamachi collar too and get some tasty little bits to gnaw on. Here are some traditional recipes: https:\/\/www.justonecookbook.com\/sanpeijiru\/ https:\/\/www.seriouseats.com\/recipes\/2012\/01\/salmon-head-soup-recipe.html Here's a recipe for salmon collar. Yours is not exactly the collar as best as I can see from the pic, but could probably be cooked similarly: https:\/\/www.bonappetit.com\/story\/fish-collar-recipe-grill Article about making the most of salmon scraps: https:\/\/honest-food.net\/six-days-of-salmon\/","human_ref_B":"I think you are right, it is the leftovers after they filet the fish. PS- just got back from a salmon fishing trip, where they were about to throw all that away. Took it back to the airbnb and fed 10 people with it!","labels":0,"seconds_difference":3829.0,"score_ratio":1.9375} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7ccxhx","c_root_id_B":"f7c7r5q","created_at_utc_A":1573589523,"created_at_utc_B":1573586278,"score_A":6,"score_B":3,"human_ref_A":"My Filipino grandmother used to come home with bags of these to use for soup stock.","human_ref_B":"Check out this relevant clip from Extreme Cheapskates: https:\/\/youtu.be\/3kyXMObJs1g?t=689","labels":1,"seconds_difference":3245.0,"score_ratio":2.0} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7c7irg","c_root_id_B":"f7ccxhx","created_at_utc_A":1573586131,"created_at_utc_B":1573589523,"score_A":2,"score_B":6,"human_ref_A":"Fish stock, stew, chowder. Nothing is wasted.","human_ref_B":"My Filipino grandmother used to come home with bags of these to use for soup stock.","labels":0,"seconds_difference":3392.0,"score_ratio":3.0} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7ccxhx","c_root_id_B":"f7c7jz2","created_at_utc_A":1573589523,"created_at_utc_B":1573586152,"score_A":6,"score_B":2,"human_ref_A":"My Filipino grandmother used to come home with bags of these to use for soup stock.","human_ref_B":"I personally love salmon belly over rice.","labels":1,"seconds_difference":3371.0,"score_ratio":3.0} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7c9gjh","c_root_id_B":"f7ccxhx","created_at_utc_A":1573587345,"created_at_utc_B":1573589523,"score_A":2,"score_B":6,"human_ref_A":"Trimmings from filleting the fish.","human_ref_B":"My Filipino grandmother used to come home with bags of these to use for soup stock.","labels":0,"seconds_difference":2178.0,"score_ratio":3.0} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7d0yam","c_root_id_B":"f7c7r5q","created_at_utc_A":1573604804,"created_at_utc_B":1573586278,"score_A":5,"score_B":3,"human_ref_A":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","human_ref_B":"Check out this relevant clip from Extreme Cheapskates: https:\/\/youtu.be\/3kyXMObJs1g?t=689","labels":1,"seconds_difference":18526.0,"score_ratio":1.6666666667} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7chm1r","c_root_id_B":"f7d0yam","created_at_utc_A":1573592432,"created_at_utc_B":1573604804,"score_A":3,"score_B":5,"human_ref_A":"As an Asian person I would definitely say soups. Usually when we sell the parts of an animal bone like that it\u2019s just for stock and stewing the nutritious value out of it. As for the salmon skin I\u2019ve had crispy salmon skin. It\u2019s delicious. I don\u2019t know if they baked it or fried it but it was crispy and they\u2019d lay it on top of the soup (which was a congee; it had rice). It was a good meal. We still go to that restaurant for the crispy fish skin soup.","human_ref_B":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","labels":0,"seconds_difference":12372.0,"score_ratio":1.6666666667} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7d0yam","c_root_id_B":"f7c7irg","created_at_utc_A":1573604804,"created_at_utc_B":1573586131,"score_A":5,"score_B":2,"human_ref_A":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","human_ref_B":"Fish stock, stew, chowder. Nothing is wasted.","labels":1,"seconds_difference":18673.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7d0yam","c_root_id_B":"f7c7jz2","created_at_utc_A":1573604804,"created_at_utc_B":1573586152,"score_A":5,"score_B":2,"human_ref_A":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","human_ref_B":"I personally love salmon belly over rice.","labels":1,"seconds_difference":18652.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7c9gjh","c_root_id_B":"f7d0yam","created_at_utc_A":1573587345,"created_at_utc_B":1573604804,"score_A":2,"score_B":5,"human_ref_A":"Trimmings from filleting the fish.","human_ref_B":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","labels":0,"seconds_difference":17459.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7cjsrj","c_root_id_B":"f7d0yam","created_at_utc_A":1573593795,"created_at_utc_B":1573604804,"score_A":2,"score_B":5,"human_ref_A":"I forgot where I saw it but people take a spoon to the spine and carcass and scrap off any meat on it and make salmon rolls sushi with it or put it over rice chirashi. Also could make onigiri. https:\/\/www.foodnetwork.com\/recipes\/onigiri-rice-balls-recipe-1969274 https:\/\/www.google.com\/search?q=salmon+bone+sushi+recipe&rlz=1C1CHBF\\_enUS795US795&oq=salmon+bone+sushi&aqs=chrome.2.69i57j33l2.9443j0j7&sourceid=chrome&ie=UTF-8 If you make soup I recommend making a fish soup but just broil all the meat and bones separately then add to soup or serve over rice on the side and make soup like miso soup or something. The spine will break apart into a ton of bones if you cook it into the soup which could be annoying to eat. If you broil it, it will stay intact and be a delicious browning flavor.","human_ref_B":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","labels":0,"seconds_difference":11009.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7d0yam","c_root_id_B":"f7cmyr3","created_at_utc_A":1573604804,"created_at_utc_B":1573595760,"score_A":5,"score_B":2,"human_ref_A":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","human_ref_B":"Crispy salmon skin! That's a freaking gold mine!","labels":1,"seconds_difference":9044.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7d0yam","c_root_id_B":"f7cpnj7","created_at_utc_A":1573604804,"created_at_utc_B":1573597327,"score_A":5,"score_B":2,"human_ref_A":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","human_ref_B":"The head usually. Great for soup.","labels":1,"seconds_difference":7477.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7d0yam","c_root_id_B":"f7cvarf","created_at_utc_A":1573604804,"created_at_utc_B":1573600804,"score_A":5,"score_B":2,"human_ref_A":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","human_ref_B":"Fish stock","labels":1,"seconds_difference":4000.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7cz619","c_root_id_B":"f7d0yam","created_at_utc_A":1573603511,"created_at_utc_B":1573604804,"score_A":2,"score_B":5,"human_ref_A":"It's exactly what it says it is. It's salmon bones. Typically used to make stocks (broth).","human_ref_B":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","labels":0,"seconds_difference":1293.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7cznce","c_root_id_B":"f7d0yam","created_at_utc_A":1573603861,"created_at_utc_B":1573604804,"score_A":2,"score_B":5,"human_ref_A":"This is going to be the dark meat\/white meat scraps still attached to the bone. At work I scrape the meat off with a spoon, boil it with ratio 1cup soy sauce, 1 cup water, 1 cup sugar 1 ounce fresh ginger. Strain, take out ginger. Let cool in strainer so the oils drip off, then mix with mayonnaise. Kind of like tuna salad. Honestly I\u2019ve never been a fan of using the bones for salmon stew, too much oils and I don\u2019t like the flavor.","human_ref_B":"Make stock. If really desperate, you could scrape the meat off and make salmon cakes. Mmmm, salmon cakes.","labels":0,"seconds_difference":943.0,"score_ratio":2.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7c7r5q","c_root_id_B":"f7c7irg","created_at_utc_A":1573586278,"created_at_utc_B":1573586131,"score_A":3,"score_B":2,"human_ref_A":"Check out this relevant clip from Extreme Cheapskates: https:\/\/youtu.be\/3kyXMObJs1g?t=689","human_ref_B":"Fish stock, stew, chowder. Nothing is wasted.","labels":1,"seconds_difference":147.0,"score_ratio":1.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7c7jz2","c_root_id_B":"f7c7r5q","created_at_utc_A":1573586152,"created_at_utc_B":1573586278,"score_A":2,"score_B":3,"human_ref_A":"I personally love salmon belly over rice.","human_ref_B":"Check out this relevant clip from Extreme Cheapskates: https:\/\/youtu.be\/3kyXMObJs1g?t=689","labels":0,"seconds_difference":126.0,"score_ratio":1.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7chm1r","c_root_id_B":"f7c7irg","created_at_utc_A":1573592432,"created_at_utc_B":1573586131,"score_A":3,"score_B":2,"human_ref_A":"As an Asian person I would definitely say soups. Usually when we sell the parts of an animal bone like that it\u2019s just for stock and stewing the nutritious value out of it. As for the salmon skin I\u2019ve had crispy salmon skin. It\u2019s delicious. I don\u2019t know if they baked it or fried it but it was crispy and they\u2019d lay it on top of the soup (which was a congee; it had rice). It was a good meal. We still go to that restaurant for the crispy fish skin soup.","human_ref_B":"Fish stock, stew, chowder. Nothing is wasted.","labels":1,"seconds_difference":6301.0,"score_ratio":1.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7chm1r","c_root_id_B":"f7c7jz2","created_at_utc_A":1573592432,"created_at_utc_B":1573586152,"score_A":3,"score_B":2,"human_ref_A":"As an Asian person I would definitely say soups. Usually when we sell the parts of an animal bone like that it\u2019s just for stock and stewing the nutritious value out of it. As for the salmon skin I\u2019ve had crispy salmon skin. It\u2019s delicious. I don\u2019t know if they baked it or fried it but it was crispy and they\u2019d lay it on top of the soup (which was a congee; it had rice). It was a good meal. We still go to that restaurant for the crispy fish skin soup.","human_ref_B":"I personally love salmon belly over rice.","labels":1,"seconds_difference":6280.0,"score_ratio":1.5} +{"post_id":"dvbqmc","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What exactly is in this pack of frozen \"salmon bone\" my roommate bought? Photo here: https:\/\/i.imgur.com\/Ub0vXTc.jpg She thought it was salmon belly based on appearance and they just borked the labeling, since this was an ethnic mart and the english signage wasn't great. Given the extremely low cost and seeing skin included, my assumption is scrap pieces left over from filleting that still have bones in? I'd like to have a better idea of what we have before I thaw it out and try to figure out a meal for it though, if anyone is more familiar!","c_root_id_A":"f7chm1r","c_root_id_B":"f7c9gjh","created_at_utc_A":1573592432,"created_at_utc_B":1573587345,"score_A":3,"score_B":2,"human_ref_A":"As an Asian person I would definitely say soups. Usually when we sell the parts of an animal bone like that it\u2019s just for stock and stewing the nutritious value out of it. As for the salmon skin I\u2019ve had crispy salmon skin. It\u2019s delicious. I don\u2019t know if they baked it or fried it but it was crispy and they\u2019d lay it on top of the soup (which was a congee; it had rice). It was a good meal. We still go to that restaurant for the crispy fish skin soup.","human_ref_B":"Trimmings from filleting the fish.","labels":1,"seconds_difference":5087.0,"score_ratio":1.5} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glc26li","c_root_id_B":"glc5j42","created_at_utc_A":1611980942,"created_at_utc_B":1611982857,"score_A":23,"score_B":52,"human_ref_A":"Do you clean your cast iron with soap and water, or do you leave old oil in it? Try butter next time, not olive oil. Do you usually use olive oil?","human_ref_B":"Too hot! Cast iron makes great scrambled eggs but it can be very deceiving. Too much heat will turn delicious, fluffy eggs into a rubbery mess of gray slop that is swimming in lightly milk colored water that drains away. And yes, it's shudder worthy and almost vomit inducing.","labels":0,"seconds_difference":1915.0,"score_ratio":2.2608695652} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"gld1i0g","c_root_id_B":"glc26li","created_at_utc_A":1612009901,"created_at_utc_B":1611980942,"score_A":27,"score_B":23,"human_ref_A":"I have cooked hundreds of eggs in cast iron pans with olive oil and never had any issue. Either the pan has some contamination on it, or the olive oil was rancid, or the egg itself was bad.","human_ref_B":"Do you clean your cast iron with soap and water, or do you leave old oil in it? Try butter next time, not olive oil. Do you usually use olive oil?","labels":1,"seconds_difference":28959.0,"score_ratio":1.1739130435} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"gld1i0g","c_root_id_B":"glczny3","created_at_utc_A":1612009901,"created_at_utc_B":1612008293,"score_A":27,"score_B":8,"human_ref_A":"I have cooked hundreds of eggs in cast iron pans with olive oil and never had any issue. Either the pan has some contamination on it, or the olive oil was rancid, or the egg itself was bad.","human_ref_B":"My guess is the olive oil is going rancid, or the pan is improperly seasoned. And by putting a lid on the pan you are in fact steaming the egg, which can make it very rubbery but doesn\u2019t usually affect taste much. ETA: I see from another comment it\u2019s not your pan or kitchen. Changed \u201cyour\u201d to \u201cthe.\u201d","labels":1,"seconds_difference":1608.0,"score_ratio":3.375} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glcl64u","c_root_id_B":"gld1i0g","created_at_utc_A":1611994410,"created_at_utc_B":1612009901,"score_A":5,"score_B":27,"human_ref_A":"Doubt oil has anything to do with it, Asian cooking virtually deep fry their fried eggs. Usually more fat the better. As others said guessing something on the pan.","human_ref_B":"I have cooked hundreds of eggs in cast iron pans with olive oil and never had any issue. Either the pan has some contamination on it, or the olive oil was rancid, or the egg itself was bad.","labels":0,"seconds_difference":15491.0,"score_ratio":5.4} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"gld1i0g","c_root_id_B":"glczh7d","created_at_utc_A":1612009901,"created_at_utc_B":1612008124,"score_A":27,"score_B":2,"human_ref_A":"I have cooked hundreds of eggs in cast iron pans with olive oil and never had any issue. Either the pan has some contamination on it, or the olive oil was rancid, or the egg itself was bad.","human_ref_B":"Maybe the cast iron had old oil on it that had gone rancid?","labels":1,"seconds_difference":1777.0,"score_ratio":13.5} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glddzbt","c_root_id_B":"glczny3","created_at_utc_A":1612018403,"created_at_utc_B":1612008293,"score_A":21,"score_B":8,"human_ref_A":"> hot enough for me to smell the oil oil burnt. heat was too high. When you smell oil, you are smelling the flavor particles in the oil. Oil contains two types of \"particles\". Volatile things that would have evaporated if they had not been mixed in oil (lavender, essential oils) and vegetable matter (olive oil). You should not be able to smell olive oil unless your nose is really close to the oil. > grassy smelling rancid olive oil. burnt oil was in your food. possibly stuck to egg whites > gross ... oil too much oil. eggs were floating in oil and the oil mixed with the protein. the protein cannot hit 350F, thus creating an insulating blanket protecting the oil and the protein above it. > rubbery overcooked eggs. high heat transferred a lot of energy into the eggs which cooked and continued cooking until they burnt.","human_ref_B":"My guess is the olive oil is going rancid, or the pan is improperly seasoned. And by putting a lid on the pan you are in fact steaming the egg, which can make it very rubbery but doesn\u2019t usually affect taste much. ETA: I see from another comment it\u2019s not your pan or kitchen. Changed \u201cyour\u201d to \u201cthe.\u201d","labels":1,"seconds_difference":10110.0,"score_ratio":2.625} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glddzbt","c_root_id_B":"gldbc9c","created_at_utc_A":1612018403,"created_at_utc_B":1612016839,"score_A":21,"score_B":9,"human_ref_A":"> hot enough for me to smell the oil oil burnt. heat was too high. When you smell oil, you are smelling the flavor particles in the oil. Oil contains two types of \"particles\". Volatile things that would have evaporated if they had not been mixed in oil (lavender, essential oils) and vegetable matter (olive oil). You should not be able to smell olive oil unless your nose is really close to the oil. > grassy smelling rancid olive oil. burnt oil was in your food. possibly stuck to egg whites > gross ... oil too much oil. eggs were floating in oil and the oil mixed with the protein. the protein cannot hit 350F, thus creating an insulating blanket protecting the oil and the protein above it. > rubbery overcooked eggs. high heat transferred a lot of energy into the eggs which cooked and continued cooking until they burnt.","human_ref_B":"It sounds like you overcooked them, and that the oil was rancid. People are oblivious to the fact that olive oil only lasts a few months before going off and like to keep old bottles around for \u201csomething special\u201d. That grassy, vomity smell sounds a lot like rancid oil to me.","labels":1,"seconds_difference":1564.0,"score_ratio":2.3333333333} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glcl64u","c_root_id_B":"glddzbt","created_at_utc_A":1611994410,"created_at_utc_B":1612018403,"score_A":5,"score_B":21,"human_ref_A":"Doubt oil has anything to do with it, Asian cooking virtually deep fry their fried eggs. Usually more fat the better. As others said guessing something on the pan.","human_ref_B":"> hot enough for me to smell the oil oil burnt. heat was too high. When you smell oil, you are smelling the flavor particles in the oil. Oil contains two types of \"particles\". Volatile things that would have evaporated if they had not been mixed in oil (lavender, essential oils) and vegetable matter (olive oil). You should not be able to smell olive oil unless your nose is really close to the oil. > grassy smelling rancid olive oil. burnt oil was in your food. possibly stuck to egg whites > gross ... oil too much oil. eggs were floating in oil and the oil mixed with the protein. the protein cannot hit 350F, thus creating an insulating blanket protecting the oil and the protein above it. > rubbery overcooked eggs. high heat transferred a lot of energy into the eggs which cooked and continued cooking until they burnt.","labels":0,"seconds_difference":23993.0,"score_ratio":4.2} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glczh7d","c_root_id_B":"glddzbt","created_at_utc_A":1612008124,"created_at_utc_B":1612018403,"score_A":2,"score_B":21,"human_ref_A":"Maybe the cast iron had old oil on it that had gone rancid?","human_ref_B":"> hot enough for me to smell the oil oil burnt. heat was too high. When you smell oil, you are smelling the flavor particles in the oil. Oil contains two types of \"particles\". Volatile things that would have evaporated if they had not been mixed in oil (lavender, essential oils) and vegetable matter (olive oil). You should not be able to smell olive oil unless your nose is really close to the oil. > grassy smelling rancid olive oil. burnt oil was in your food. possibly stuck to egg whites > gross ... oil too much oil. eggs were floating in oil and the oil mixed with the protein. the protein cannot hit 350F, thus creating an insulating blanket protecting the oil and the protein above it. > rubbery overcooked eggs. high heat transferred a lot of energy into the eggs which cooked and continued cooking until they burnt.","labels":0,"seconds_difference":10279.0,"score_ratio":10.5} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"gld4173","c_root_id_B":"glddzbt","created_at_utc_A":1612011920,"created_at_utc_B":1612018403,"score_A":2,"score_B":21,"human_ref_A":"Were the eggs old?","human_ref_B":"> hot enough for me to smell the oil oil burnt. heat was too high. When you smell oil, you are smelling the flavor particles in the oil. Oil contains two types of \"particles\". Volatile things that would have evaporated if they had not been mixed in oil (lavender, essential oils) and vegetable matter (olive oil). You should not be able to smell olive oil unless your nose is really close to the oil. > grassy smelling rancid olive oil. burnt oil was in your food. possibly stuck to egg whites > gross ... oil too much oil. eggs were floating in oil and the oil mixed with the protein. the protein cannot hit 350F, thus creating an insulating blanket protecting the oil and the protein above it. > rubbery overcooked eggs. high heat transferred a lot of energy into the eggs which cooked and continued cooking until they burnt.","labels":0,"seconds_difference":6483.0,"score_ratio":10.5} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glczny3","c_root_id_B":"gldbc9c","created_at_utc_A":1612008293,"created_at_utc_B":1612016839,"score_A":8,"score_B":9,"human_ref_A":"My guess is the olive oil is going rancid, or the pan is improperly seasoned. And by putting a lid on the pan you are in fact steaming the egg, which can make it very rubbery but doesn\u2019t usually affect taste much. ETA: I see from another comment it\u2019s not your pan or kitchen. Changed \u201cyour\u201d to \u201cthe.\u201d","human_ref_B":"It sounds like you overcooked them, and that the oil was rancid. People are oblivious to the fact that olive oil only lasts a few months before going off and like to keep old bottles around for \u201csomething special\u201d. That grassy, vomity smell sounds a lot like rancid oil to me.","labels":0,"seconds_difference":8546.0,"score_ratio":1.125} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glcl64u","c_root_id_B":"glczny3","created_at_utc_A":1611994410,"created_at_utc_B":1612008293,"score_A":5,"score_B":8,"human_ref_A":"Doubt oil has anything to do with it, Asian cooking virtually deep fry their fried eggs. Usually more fat the better. As others said guessing something on the pan.","human_ref_B":"My guess is the olive oil is going rancid, or the pan is improperly seasoned. And by putting a lid on the pan you are in fact steaming the egg, which can make it very rubbery but doesn\u2019t usually affect taste much. ETA: I see from another comment it\u2019s not your pan or kitchen. Changed \u201cyour\u201d to \u201cthe.\u201d","labels":0,"seconds_difference":13883.0,"score_ratio":1.6} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glczny3","c_root_id_B":"glczh7d","created_at_utc_A":1612008293,"created_at_utc_B":1612008124,"score_A":8,"score_B":2,"human_ref_A":"My guess is the olive oil is going rancid, or the pan is improperly seasoned. And by putting a lid on the pan you are in fact steaming the egg, which can make it very rubbery but doesn\u2019t usually affect taste much. ETA: I see from another comment it\u2019s not your pan or kitchen. Changed \u201cyour\u201d to \u201cthe.\u201d","human_ref_B":"Maybe the cast iron had old oil on it that had gone rancid?","labels":1,"seconds_difference":169.0,"score_ratio":4.0} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"glcl64u","c_root_id_B":"gldbc9c","created_at_utc_A":1611994410,"created_at_utc_B":1612016839,"score_A":5,"score_B":9,"human_ref_A":"Doubt oil has anything to do with it, Asian cooking virtually deep fry their fried eggs. Usually more fat the better. As others said guessing something on the pan.","human_ref_B":"It sounds like you overcooked them, and that the oil was rancid. People are oblivious to the fact that olive oil only lasts a few months before going off and like to keep old bottles around for \u201csomething special\u201d. That grassy, vomity smell sounds a lot like rancid oil to me.","labels":0,"seconds_difference":22429.0,"score_ratio":1.8} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"gldbc9c","c_root_id_B":"glczh7d","created_at_utc_A":1612016839,"created_at_utc_B":1612008124,"score_A":9,"score_B":2,"human_ref_A":"It sounds like you overcooked them, and that the oil was rancid. People are oblivious to the fact that olive oil only lasts a few months before going off and like to keep old bottles around for \u201csomething special\u201d. That grassy, vomity smell sounds a lot like rancid oil to me.","human_ref_B":"Maybe the cast iron had old oil on it that had gone rancid?","labels":1,"seconds_difference":8715.0,"score_ratio":4.5} +{"post_id":"l8dpht","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I fried some eggs on a cast iron and they were f*cking disgusting. What did I do wrong? They were... wet I guess. Like they had been steamed? Didn't stick at all, seemed to release more grease, oil and water as they cooked. I drizzled some olive oil on the heated pan, let it get hot enough for me to smell the oil and dropped the eggs on, probably low-medium heat. And then I put a lid on it to cook the yolks. Here's the deal, I usually find my eggs burn and stick on cast iron so maybe I overcompensated with the lid and the oil? I didn't think I used THAT much oil... or the pan wasn't hot enough? I am using a new stove and a new pan (not in my own home atm) and did not expect to so royally fuck up this basic culinary task. They were so gross... oil, rubbery, grassy smelling vomit inducing abominations. I was so hungry that I choked one down but had to throw the other way. I really don't want to make the same mistake again... any clues, tips, tricks, hints, insights that will help me avoid this sickening blasphemy of a fried egg?","c_root_id_A":"gldbc9c","c_root_id_B":"gld4173","created_at_utc_A":1612016839,"created_at_utc_B":1612011920,"score_A":9,"score_B":2,"human_ref_A":"It sounds like you overcooked them, and that the oil was rancid. People are oblivious to the fact that olive oil only lasts a few months before going off and like to keep old bottles around for \u201csomething special\u201d. That grassy, vomity smell sounds a lot like rancid oil to me.","human_ref_B":"Were the eggs old?","labels":1,"seconds_difference":4919.0,"score_ratio":4.5} +{"post_id":"2lbqhw","domain":"askculinary_validation","upvote_ratio":0.83,"history":"I'm trying to make Bubble Tea but my tapioca pearls simply aren't getting any bigger. What am I doing wrong? My wife bought a pack of tapioca pearls from an international foods store today. They're each about a millimeter in diameter, and the package simply says \"Tapioca Pearls\" and gives no instruction on how to make them into the pearls you put in bubble tea. I've found a couple different versions of instructions online, but nothing seems to do anything. I had some soaking in liquid (no heat) for several hours, and they didn't change at all. So we tried boiling them, but instead of growing, they dissolved! Some of them turned into a goopy residue on the edges of the saucepan, but the rest simply disappeared in the (now colored) water. Am I doing something wrong? Did I buy the wrong product (despite the fact that these were right next to the wide Bubble Tea straws on the rack)?","c_root_id_A":"cltfae4","c_root_id_B":"cltbvnr","created_at_utc_A":1415165207,"created_at_utc_B":1415157772,"score_A":9,"score_B":7,"human_ref_A":"You just got the wrong type of pearls. Look for ones that are almost as big as the pearls you are used to. They may be black or I have also seen pastel coloured ones at the Asian grocery store","human_ref_B":"In my opinion, boba is tough to work with. You want to cook all the way through, but if you cook them for too long, they turn into soupy goop. Don't cook them long enough, and you get a disgusting starchy mouthful with every bite. My secret is actually to steam them (in like a rice cooker, if you have one available). Cook them, without any sort of presoak, in a rice cooker with plenty of water, and then let it sit there for an hour or after the steaming is complete. If you don't have one handy, I'd suggest gently simmering them for about 20 minutes, then turning off the heat and letting it sit in the water for another half hour or so. You'll want to turn it off after you see a tiny bit of white starch left in the middle of each pearl. After another half hour of just sitting in the hot\/warm water, the starch should cook all the way through. If you like the pearls a bit softer and less springy\/chewy, cook them a bit longer or soak them a bit longer in the hot water. A few other things to consider: * I'd recommend soaking them afterwards in some sugar syrup, until they're ready to use. That makes the outsides burst with mild sweetness when you first bite into each pearl. * Boba is only tasty the same day. Don't make a huge batch of it because it's not going to be as chewy and delicious the next day. They lose their elasticity and sort of taste dry in the middle.","labels":1,"seconds_difference":7435.0,"score_ratio":1.2857142857} +{"post_id":"1mz5z2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"When roasting meat or a bird, what's the difference between starting hot and finishing at ~350F, vs starting ~350F and finishing hot?","c_root_id_A":"ccdz1dj","c_root_id_B":"ccdxqha","created_at_utc_A":1379965802,"created_at_utc_B":1379962356,"score_A":63,"score_B":8,"human_ref_A":"Because heat is transferred via diffusion, and hot air in an oven is inefficient at conducting heat, starting low and finishing high gives you much more control than the opposite. Starting in a low oven (I actually prefer 200-250F), will slowly cook the chicken through without a large heat gradient occurring. The slow cooking will also slowly break down the connective tissue in the leg and thigh, while keeping the breast relatively moist. Once the chicken is cooked through, remove from the oven and raise the temperature to 500F+, allowing the chicken to cool at room temperature for about 30-45 minutes (which allows the core of the meat to drop). At this point your chicken is already perfectly cooked, now all you need is to pop the chicken back in the oven long enough for the skin to crisp. Starting the chicken in a hot oven and then dropping the temperature allows you to skip the resting step from above, but in my opinion, gives less consistent results.","human_ref_B":"you crisp the skin at the end, that's why you finish \"hot\"","labels":1,"seconds_difference":3446.0,"score_ratio":7.875} +{"post_id":"1mz5z2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"When roasting meat or a bird, what's the difference between starting hot and finishing at ~350F, vs starting ~350F and finishing hot?","c_root_id_A":"cce0ae2","c_root_id_B":"cce0e6l","created_at_utc_A":1379968930,"created_at_utc_B":1379969200,"score_A":2,"score_B":8,"human_ref_A":"First two answers tell you all you needed to know. When in doubt, pierce the thigh with the tip of a knife. If clear juices seep out, bird is done. Alternatively you can twist the drumstick. If it twists off effortly, bird is done. May way to baste outer skin in butter before turning up the heat to finish for golden brown. I also like to stuff the cavity with garlic and herbs, and lemon slices prior to cooking for flavor. Butter, S&P is all that you really need. Note: as far as meat (not chicken,) I do prefer starting hot, then going low. Doesn't exactly give you a char, but does keep the meat juicer, IMO.","human_ref_B":"If you're roasting red meat, always pan sear the roast beforehand and then slow roast it at 200-250F until desired doneness. Never raise the temperature at any point in roasting, otherwise you'll end up with the 'gray ring of welldoneness' instead of a perfect red\/pink throughout.","labels":0,"seconds_difference":270.0,"score_ratio":4.0} +{"post_id":"1mz5z2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"When roasting meat or a bird, what's the difference between starting hot and finishing at ~350F, vs starting ~350F and finishing hot?","c_root_id_A":"cce0ae2","c_root_id_B":"cce32el","created_at_utc_A":1379968930,"created_at_utc_B":1379976148,"score_A":2,"score_B":5,"human_ref_A":"First two answers tell you all you needed to know. When in doubt, pierce the thigh with the tip of a knife. If clear juices seep out, bird is done. Alternatively you can twist the drumstick. If it twists off effortly, bird is done. May way to baste outer skin in butter before turning up the heat to finish for golden brown. I also like to stuff the cavity with garlic and herbs, and lemon slices prior to cooking for flavor. Butter, S&P is all that you really need. Note: as far as meat (not chicken,) I do prefer starting hot, then going low. Doesn't exactly give you a char, but does keep the meat juicer, IMO.","human_ref_B":"There are a couple of reasons. If you crank the heat at the end, the skin will be crispier. If you crisp the skin and then cook it slow, some of the moisture within the bird will work its way to the outside and make it soggy again. Also, depending on your oven type, you might have to worry about over-browning the skin. There are two methods of heat exchange going on between the bird and the oven - convection and radiant heat. If you darken the skin of the bird early in the cooking process, it will absorb more radiant heat, because less will be reflected away. This rationale is pretty minor compared to the soggy skin issue, though.","labels":0,"seconds_difference":7218.0,"score_ratio":2.5} +{"post_id":"1mz5z2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"When roasting meat or a bird, what's the difference between starting hot and finishing at ~350F, vs starting ~350F and finishing hot?","c_root_id_A":"cce0ae2","c_root_id_B":"cce6oe2","created_at_utc_A":1379968930,"created_at_utc_B":1379986447,"score_A":2,"score_B":3,"human_ref_A":"First two answers tell you all you needed to know. When in doubt, pierce the thigh with the tip of a knife. If clear juices seep out, bird is done. Alternatively you can twist the drumstick. If it twists off effortly, bird is done. May way to baste outer skin in butter before turning up the heat to finish for golden brown. I also like to stuff the cavity with garlic and herbs, and lemon slices prior to cooking for flavor. Butter, S&P is all that you really need. Note: as far as meat (not chicken,) I do prefer starting hot, then going low. Doesn't exactly give you a char, but does keep the meat juicer, IMO.","human_ref_B":"I roast my chickens at 450 all the way through, you should check it out. I do my turkey at 500.","labels":0,"seconds_difference":17517.0,"score_ratio":1.5} +{"post_id":"1mz5z2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"When roasting meat or a bird, what's the difference between starting hot and finishing at ~350F, vs starting ~350F and finishing hot?","c_root_id_A":"cce0ae2","c_root_id_B":"cce7z1l","created_at_utc_A":1379968930,"created_at_utc_B":1379990066,"score_A":2,"score_B":3,"human_ref_A":"First two answers tell you all you needed to know. When in doubt, pierce the thigh with the tip of a knife. If clear juices seep out, bird is done. Alternatively you can twist the drumstick. If it twists off effortly, bird is done. May way to baste outer skin in butter before turning up the heat to finish for golden brown. I also like to stuff the cavity with garlic and herbs, and lemon slices prior to cooking for flavor. Butter, S&P is all that you really need. Note: as far as meat (not chicken,) I do prefer starting hot, then going low. Doesn't exactly give you a char, but does keep the meat juicer, IMO.","human_ref_B":"Alton Brown likes cooking a turkey hot first then lowering the temperature While Kenji Alt-Lopez does a prime rib low with high heat at then end.","labels":0,"seconds_difference":21136.0,"score_ratio":1.5} +{"post_id":"1xtc3j","domain":"askculinary_validation","upvote_ratio":0.81,"history":"When making an omelette, do you put your other ingredients in your mixing bowl or cook the eggs slightly only to put the ingredients inside folded over eggs? I always cooked my eggs and then placed my ingredients into the middle of the fold making. Just curious as to what you guys and gals do.","c_root_id_A":"cfefp06","c_root_id_B":"cfefzxk","created_at_utc_A":1392311854,"created_at_utc_B":1392312496,"score_A":22,"score_B":26,"human_ref_A":"Cook slightly and place the ingredients inside, then fold over. If you put the ingredients in the bowl it's more of a scramble, in my opinion.","human_ref_B":"I follow this guy's method: grand-p\u00e8re Jacques Pepin * http:\/\/www.youtube.com\/watch?v=57afEWn-QDg and * http:\/\/www.youtube.com\/watch?v=yCHCsOBZ58M *those moves...* ^tap^tap^tap","labels":0,"seconds_difference":642.0,"score_ratio":1.1818181818} +{"post_id":"1xtc3j","domain":"askculinary_validation","upvote_ratio":0.81,"history":"When making an omelette, do you put your other ingredients in your mixing bowl or cook the eggs slightly only to put the ingredients inside folded over eggs? I always cooked my eggs and then placed my ingredients into the middle of the fold making. Just curious as to what you guys and gals do.","c_root_id_A":"cfeojq1","c_root_id_B":"cfeoc93","created_at_utc_A":1392330137,"created_at_utc_B":1392329708,"score_A":7,"score_B":5,"human_ref_A":"Line cook here, ingredients in the middle is fine and easy. I have done it that way in a few places. The best way in my opinion, saute your ingredients, add your eggs, cook half way then cover or bake, once done fold with cheese in the middle and top. The eggs are fluffy and a lot more flavorful because you cooked the eggs with the ingredients.","human_ref_B":"I saute my ingredients, toss in the beaten eggs, s and p, wait for it to set, flip it in the pan, add cheese, slightly set and fold, andpull off heat letting residual heat melt cheese.","labels":1,"seconds_difference":429.0,"score_ratio":1.4} +{"post_id":"1xtc3j","domain":"askculinary_validation","upvote_ratio":0.81,"history":"When making an omelette, do you put your other ingredients in your mixing bowl or cook the eggs slightly only to put the ingredients inside folded over eggs? I always cooked my eggs and then placed my ingredients into the middle of the fold making. Just curious as to what you guys and gals do.","c_root_id_A":"cfeojq1","c_root_id_B":"cfeob29","created_at_utc_A":1392330137,"created_at_utc_B":1392329642,"score_A":7,"score_B":2,"human_ref_A":"Line cook here, ingredients in the middle is fine and easy. I have done it that way in a few places. The best way in my opinion, saute your ingredients, add your eggs, cook half way then cover or bake, once done fold with cheese in the middle and top. The eggs are fluffy and a lot more flavorful because you cooked the eggs with the ingredients.","human_ref_B":"Yes.","labels":1,"seconds_difference":495.0,"score_ratio":3.5} +{"post_id":"1xtc3j","domain":"askculinary_validation","upvote_ratio":0.81,"history":"When making an omelette, do you put your other ingredients in your mixing bowl or cook the eggs slightly only to put the ingredients inside folded over eggs? I always cooked my eggs and then placed my ingredients into the middle of the fold making. Just curious as to what you guys and gals do.","c_root_id_A":"cfeoc93","c_root_id_B":"cfeob29","created_at_utc_A":1392329708,"created_at_utc_B":1392329642,"score_A":5,"score_B":2,"human_ref_A":"I saute my ingredients, toss in the beaten eggs, s and p, wait for it to set, flip it in the pan, add cheese, slightly set and fold, andpull off heat letting residual heat melt cheese.","human_ref_B":"Yes.","labels":1,"seconds_difference":66.0,"score_ratio":2.5} +{"post_id":"1xtc3j","domain":"askculinary_validation","upvote_ratio":0.81,"history":"When making an omelette, do you put your other ingredients in your mixing bowl or cook the eggs slightly only to put the ingredients inside folded over eggs? I always cooked my eggs and then placed my ingredients into the middle of the fold making. Just curious as to what you guys and gals do.","c_root_id_A":"cfeob29","c_root_id_B":"cfexhxv","created_at_utc_A":1392329642,"created_at_utc_B":1392350117,"score_A":2,"score_B":5,"human_ref_A":"Yes.","human_ref_B":"I always precook the 'fillings' and put them in the middle after the omelette is about 1\/2 cooked.","labels":0,"seconds_difference":20475.0,"score_ratio":2.5} +{"post_id":"3rqz4b","domain":"askculinary_validation","upvote_ratio":0.68,"history":"Tonight I am making Vegan Garlic Pasta for my GF and I want to make it as awesome as I can because today is our 10th anniversary. So any tips\/suggestions?","c_root_id_A":"cwql3lm","c_root_id_B":"cwqlufs","created_at_utc_A":1446814989,"created_at_utc_B":1446816888,"score_A":5,"score_B":12,"human_ref_A":"I'd go with artichoke hearts and mushrooms in a reduced white wine sauce for a seasonal dish.","human_ref_B":"Make the pasta. If you make it with olive oil and water, it comes out great; and, you can puree garlic chives or wild garlic leaves, and you will get green pasta that already tastes garlicky. I would make tagliatelle, and then use a vegetable peeler to shave courgettes, asparagus, carrot, butternut. boil the pasta briefly, and, at the same time, get a big frying pan or wok on. Olive oil, stir fry the veggies briefly in a good glug of olive oil, then toss in your cooked green tagliatelle. Squeeze in lemon, possibly a bit of honey to bind the sauce up a bit; and fresh basil and spinach leaves. maybe dry roast pine nuts, walnuts, or something else like that, and sprinkle over the top.","labels":0,"seconds_difference":1899.0,"score_ratio":2.4} +{"post_id":"3rqz4b","domain":"askculinary_validation","upvote_ratio":0.68,"history":"Tonight I am making Vegan Garlic Pasta for my GF and I want to make it as awesome as I can because today is our 10th anniversary. So any tips\/suggestions?","c_root_id_A":"cwqkfag","c_root_id_B":"cwqlufs","created_at_utc_A":1446812990,"created_at_utc_B":1446816888,"score_A":3,"score_B":12,"human_ref_A":"If you want to do something together, look up recipes for Orrechiette Con cime Di Rapa Most of the pasta dishes that originated in southern Italy are all vegan. Except the ones with anchovies because fish","human_ref_B":"Make the pasta. If you make it with olive oil and water, it comes out great; and, you can puree garlic chives or wild garlic leaves, and you will get green pasta that already tastes garlicky. I would make tagliatelle, and then use a vegetable peeler to shave courgettes, asparagus, carrot, butternut. boil the pasta briefly, and, at the same time, get a big frying pan or wok on. Olive oil, stir fry the veggies briefly in a good glug of olive oil, then toss in your cooked green tagliatelle. Squeeze in lemon, possibly a bit of honey to bind the sauce up a bit; and fresh basil and spinach leaves. maybe dry roast pine nuts, walnuts, or something else like that, and sprinkle over the top.","labels":0,"seconds_difference":3898.0,"score_ratio":4.0} +{"post_id":"3rqz4b","domain":"askculinary_validation","upvote_ratio":0.68,"history":"Tonight I am making Vegan Garlic Pasta for my GF and I want to make it as awesome as I can because today is our 10th anniversary. So any tips\/suggestions?","c_root_id_A":"cwqlufs","c_root_id_B":"cwqltps","created_at_utc_A":1446816888,"created_at_utc_B":1446816841,"score_A":12,"score_B":2,"human_ref_A":"Make the pasta. If you make it with olive oil and water, it comes out great; and, you can puree garlic chives or wild garlic leaves, and you will get green pasta that already tastes garlicky. I would make tagliatelle, and then use a vegetable peeler to shave courgettes, asparagus, carrot, butternut. boil the pasta briefly, and, at the same time, get a big frying pan or wok on. Olive oil, stir fry the veggies briefly in a good glug of olive oil, then toss in your cooked green tagliatelle. Squeeze in lemon, possibly a bit of honey to bind the sauce up a bit; and fresh basil and spinach leaves. maybe dry roast pine nuts, walnuts, or something else like that, and sprinkle over the top.","human_ref_B":"\/R\/veganrecipes will help you find a nice creamy garlic sauce if you want","labels":1,"seconds_difference":47.0,"score_ratio":6.0} +{"post_id":"3rqz4b","domain":"askculinary_validation","upvote_ratio":0.68,"history":"Tonight I am making Vegan Garlic Pasta for my GF and I want to make it as awesome as I can because today is our 10th anniversary. So any tips\/suggestions?","c_root_id_A":"cwqkfag","c_root_id_B":"cwql3lm","created_at_utc_A":1446812990,"created_at_utc_B":1446814989,"score_A":3,"score_B":5,"human_ref_A":"If you want to do something together, look up recipes for Orrechiette Con cime Di Rapa Most of the pasta dishes that originated in southern Italy are all vegan. Except the ones with anchovies because fish","human_ref_B":"I'd go with artichoke hearts and mushrooms in a reduced white wine sauce for a seasonal dish.","labels":0,"seconds_difference":1999.0,"score_ratio":1.6666666667} +{"post_id":"3rqz4b","domain":"askculinary_validation","upvote_ratio":0.68,"history":"Tonight I am making Vegan Garlic Pasta for my GF and I want to make it as awesome as I can because today is our 10th anniversary. So any tips\/suggestions?","c_root_id_A":"cwqkfag","c_root_id_B":"cwqplwd","created_at_utc_A":1446812990,"created_at_utc_B":1446823902,"score_A":3,"score_B":5,"human_ref_A":"If you want to do something together, look up recipes for Orrechiette Con cime Di Rapa Most of the pasta dishes that originated in southern Italy are all vegan. Except the ones with anchovies because fish","human_ref_B":"Instead of using olive oil to saute your garlic, use the oil from a sun dried tomato jar. Will give a really unique flavour.","labels":0,"seconds_difference":10912.0,"score_ratio":1.6666666667} +{"post_id":"3rqz4b","domain":"askculinary_validation","upvote_ratio":0.68,"history":"Tonight I am making Vegan Garlic Pasta for my GF and I want to make it as awesome as I can because today is our 10th anniversary. So any tips\/suggestions?","c_root_id_A":"cwqltps","c_root_id_B":"cwqplwd","created_at_utc_A":1446816841,"created_at_utc_B":1446823902,"score_A":2,"score_B":5,"human_ref_A":"\/R\/veganrecipes will help you find a nice creamy garlic sauce if you want","human_ref_B":"Instead of using olive oil to saute your garlic, use the oil from a sun dried tomato jar. Will give a really unique flavour.","labels":0,"seconds_difference":7061.0,"score_ratio":2.5} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4g6d9y","c_root_id_B":"d4g9tj8","created_at_utc_A":1466392298,"created_at_utc_B":1466397843,"score_A":9,"score_B":17,"human_ref_A":"The lemon (and possibly tomatoes) combined with the feta can to that. If it was a nice restaurant, it's not likely the food was *that* \"off\" that it would reek like that. It's kinda like drinking orange juice after brushing your teeth: certain combinations of chemicals will result in the one that smells like vomit.","human_ref_B":"I love feta. But hot\/melted feta always smells like vomit to me. Others are saying capers, bad combinations, something is stale. However, I'm putting all my money on it being the cheese. Certain cheeses to me, even if I love them cold, smell and\/or taste vomity when hot.","labels":0,"seconds_difference":5545.0,"score_ratio":1.8888888889} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4g672h","c_root_id_B":"d4g9tj8","created_at_utc_A":1466392052,"created_at_utc_B":1466397843,"score_A":7,"score_B":17,"human_ref_A":"Perhaps the feta was left out of the brine for two long. It can get funky.","human_ref_B":"I love feta. But hot\/melted feta always smells like vomit to me. Others are saying capers, bad combinations, something is stale. However, I'm putting all my money on it being the cheese. Certain cheeses to me, even if I love them cold, smell and\/or taste vomity when hot.","labels":0,"seconds_difference":5791.0,"score_ratio":2.4285714286} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4gd9sv","c_root_id_B":"d4g6d9y","created_at_utc_A":1466405480,"created_at_utc_B":1466392298,"score_A":11,"score_B":9,"human_ref_A":"I hate complaining about a bad dish, like I really really hate doing it. That said, if it literally reeks like vomit, for pete's sake don't fucking eat it! Being polite at a restaurant where it might compromise your health is ***not worth it*** If it smells like vomit, that's probably your body's natural defenses telling you not to fuck with that. I'd listen to your instincts in that case.","human_ref_B":"The lemon (and possibly tomatoes) combined with the feta can to that. If it was a nice restaurant, it's not likely the food was *that* \"off\" that it would reek like that. It's kinda like drinking orange juice after brushing your teeth: certain combinations of chemicals will result in the one that smells like vomit.","labels":1,"seconds_difference":13182.0,"score_ratio":1.2222222222} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4gd9sv","c_root_id_B":"d4g672h","created_at_utc_A":1466405480,"created_at_utc_B":1466392052,"score_A":11,"score_B":7,"human_ref_A":"I hate complaining about a bad dish, like I really really hate doing it. That said, if it literally reeks like vomit, for pete's sake don't fucking eat it! Being polite at a restaurant where it might compromise your health is ***not worth it*** If it smells like vomit, that's probably your body's natural defenses telling you not to fuck with that. I'd listen to your instincts in that case.","human_ref_B":"Perhaps the feta was left out of the brine for two long. It can get funky.","labels":1,"seconds_difference":13428.0,"score_ratio":1.5714285714} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4gd9sv","c_root_id_B":"d4gapt6","created_at_utc_A":1466405480,"created_at_utc_B":1466399589,"score_A":11,"score_B":2,"human_ref_A":"I hate complaining about a bad dish, like I really really hate doing it. That said, if it literally reeks like vomit, for pete's sake don't fucking eat it! Being polite at a restaurant where it might compromise your health is ***not worth it*** If it smells like vomit, that's probably your body's natural defenses telling you not to fuck with that. I'd listen to your instincts in that case.","human_ref_B":"It's the feta...especially when heated\/cooked it can smell barfy.","labels":1,"seconds_difference":5891.0,"score_ratio":5.5} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4g6d9y","c_root_id_B":"d4g672h","created_at_utc_A":1466392298,"created_at_utc_B":1466392052,"score_A":9,"score_B":7,"human_ref_A":"The lemon (and possibly tomatoes) combined with the feta can to that. If it was a nice restaurant, it's not likely the food was *that* \"off\" that it would reek like that. It's kinda like drinking orange juice after brushing your teeth: certain combinations of chemicals will result in the one that smells like vomit.","human_ref_B":"Perhaps the feta was left out of the brine for two long. It can get funky.","labels":1,"seconds_difference":246.0,"score_ratio":1.2857142857} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4g672h","c_root_id_B":"d4gj5c0","created_at_utc_A":1466392052,"created_at_utc_B":1466424452,"score_A":7,"score_B":8,"human_ref_A":"Perhaps the feta was left out of the brine for two long. It can get funky.","human_ref_B":"Definitely 100% the feta cheese. Put some feta in a microwave on high and it makes a very distinct sour smell as described by others in his thread. I go through lbs of feta a month and if I bake it in a spinach pie (or similar) anywhere below 350 (F), it maintains its integrity and does not make the vomit aroma. If it is cooked at a very high temp and the whey separates (like microwaving or frying), then instant vomit effect. I'd bet the cost of the meal that they either microwaved your dish to reheat it, or added the feta in when it was still on too high of a heat setting. To use feta in warm food, go for a slow & low bake or add it to the dish once the heat has been turned off. It melts into the dish nicely without turning into a vomit scented mess that induces actual vomit. Note- if you put feta in the microwave on high, your house will smell like a weird combo of feta and barf all day long.","labels":0,"seconds_difference":32400.0,"score_ratio":1.1428571429} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4gj5c0","c_root_id_B":"d4gapt6","created_at_utc_A":1466424452,"created_at_utc_B":1466399589,"score_A":8,"score_B":2,"human_ref_A":"Definitely 100% the feta cheese. Put some feta in a microwave on high and it makes a very distinct sour smell as described by others in his thread. I go through lbs of feta a month and if I bake it in a spinach pie (or similar) anywhere below 350 (F), it maintains its integrity and does not make the vomit aroma. If it is cooked at a very high temp and the whey separates (like microwaving or frying), then instant vomit effect. I'd bet the cost of the meal that they either microwaved your dish to reheat it, or added the feta in when it was still on too high of a heat setting. To use feta in warm food, go for a slow & low bake or add it to the dish once the heat has been turned off. It melts into the dish nicely without turning into a vomit scented mess that induces actual vomit. Note- if you put feta in the microwave on high, your house will smell like a weird combo of feta and barf all day long.","human_ref_B":"It's the feta...especially when heated\/cooked it can smell barfy.","labels":1,"seconds_difference":24863.0,"score_ratio":4.0} +{"post_id":"4owl5m","domain":"askculinary_validation","upvote_ratio":0.72,"history":"My meal tasted like vomit! Why? My brother treated my dad and I to a meal at a local seafood restaurant. Since I can't eat seafood, there were only a handful of things to choose from. I picked Mediterranean Grilled Chicken Tenders, which contained artichoke hearts, olives, capers, sun dried tomatoes, with lemon butter, topped with feta cheese, served over Israelis Couscous. My food tasted like vomit, it even reeked of vomit. I was afraid of saying anything because I didn't want to ruined my dad's day. My brother had spent a lot of money on the meal and I didn't want him to feel obligated to spend more money just because I didn't like the dish. I assumed it was an acquired taste and picked through it. I ate as much as I could. I made it about half way through when my brother asked me if he could try my food. He took a bite then spit it out. He even said it tasted like vomit! I'm wondering if there is anything in the dish that would give it a sour taste or if there was actually something wrong with my dish.","c_root_id_A":"d4gj5c0","c_root_id_B":"d4geapu","created_at_utc_A":1466424452,"created_at_utc_B":1466408442,"score_A":8,"score_B":2,"human_ref_A":"Definitely 100% the feta cheese. Put some feta in a microwave on high and it makes a very distinct sour smell as described by others in his thread. I go through lbs of feta a month and if I bake it in a spinach pie (or similar) anywhere below 350 (F), it maintains its integrity and does not make the vomit aroma. If it is cooked at a very high temp and the whey separates (like microwaving or frying), then instant vomit effect. I'd bet the cost of the meal that they either microwaved your dish to reheat it, or added the feta in when it was still on too high of a heat setting. To use feta in warm food, go for a slow & low bake or add it to the dish once the heat has been turned off. It melts into the dish nicely without turning into a vomit scented mess that induces actual vomit. Note- if you put feta in the microwave on high, your house will smell like a weird combo of feta and barf all day long.","human_ref_B":"Feta made in Greece tastes like vomit. Feta made in France is the good stuff; and that's right from my Greek friends.","labels":1,"seconds_difference":16010.0,"score_ratio":4.0} +{"post_id":"8uovpu","domain":"askculinary_validation","upvote_ratio":0.79,"history":"Is there anything in this dish that would cause it to taste like...vomit? I just ordered a broth bowl from Panera, which I've never had before. It was delivery, so I can't exactly send it back, but it tasted downright awful. I don't eat animal products so I'm used to some funky food, but this was something else; it literally tasted like vomit. My mom, an omnivore, even noticed it as well. I've copied and pasted the ingredients, but here's the link as well. > Umami Broth (Water, Umami Broth (Red Miso \\[Water, Soybeans, Rice, Salt, Alcohol\\], Hot Pepper Paste \\[Corn Syrup, Brown Rice, Red Pepper Paste {Red Pepper Powder, Water, Sea Salt, Garlic, Onion}, Water, Sea Salt, Fermented Soybean Paste {Water, Soybean, Soybean Cultured With Roasted Soybean Powder, Salt, Seed Malt \\[Contains Wheat\\]}, Alcohol, Red Pepper Powder, Glutinous Brown Rice Flour, Seed Malt {Contains Wheat}\\], Soybean Oil, Worcestershire Sauce \\[Water, Vinegar, Molasses, Sugar, Salt, Tamarind {Natural Extract, Sugar Syrup, Tartaric Acid}, Garlic, Natural Smoke Flavor, Spices, Natural Flavors, Onion\\], White Distilled Vinegar, Natural Flavor, Salt, Soy Sauce \\[Water, Soybeans, Rice, Salt\\], Tomato Paste, Vegetable Stock \\[Water, Cabbage, Onion, Bean Sprouts, Garlic, Ginger, Dried Kelp\\], Brown Sugar, Yeast Extract, Onion Powder, Sesame Oil, Guajillo Chili Powder, Garlic Powder, Spices, Turmeric Powder)), Lentil Broth Bowl Blend (Quinoa Sofrito Tomato Blend \\[Organic Quinoa (Water, Organic Golden Quinoa, Organic Red Quinoa, Sea Salt, Glucono Delta Lactone), Roasted Tomato Sofrito Blend (Tomatoes, Onion, Canola Oil, Extra Virgin Olive Oil, Dried Garlic, Vinegar, Salt, Sugar, Thyme)\\], Green Lentil Blend (Organic Green Lentil \\[May Contain Traces Of Wheat, Soy And Mustard\\], Water, Diced Tomatoes, Onion, Carrot, Celery, Canola Oil, Vegetable Base \\[Vegetables {Carrot, Celery, Onion}, Cane Sugar, Canola Oil, Salt, Dried Potato, Yeast Extract, Natural Flavor\\], Rice Starch, Sea Salt, Rasam Powder \\[Coriander, Chili Pepper, Red Pepper, Cumin, Fenugreek\\], Garlic, Sugar, Turmeric), Kale, Organic Brown Rice (Water, Organic Brown Rice), Lemon Juice), Spinach I've never had miso before, so maybe that's it? Anyway, I was just wondering if there's some food science-y reason why it would taste so bad, or if it's just me. Thank you!","c_root_id_A":"e1h0hb6","c_root_id_B":"e1h0d0e","created_at_utc_A":1530233008,"created_at_utc_B":1530232877,"score_A":45,"score_B":7,"human_ref_A":"There\u2019s a really easy, low hanging reason it tastes bad. Because it\u2019s spoiled. If it tastes like that next time you order it, then that\u2019s probably not it. Vomit flavors come from butyric and isoveric acids, which can be made by spoilage microbes.","human_ref_B":"Its not miso, miso is yummy. But it's salty with a unique flavor.","labels":1,"seconds_difference":131.0,"score_ratio":6.4285714286} +{"post_id":"63egi2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Need help identifying mystery yeasted cookies from a childhood memory Hi, r\/AskCulinary! I was hoping someone here could help me out with a few baking questions. My boyfriend's father (about 70 y\/o) grew up in an Eastern European neighborhood in Cleveland. He remembers eating cookies from the local bakery that had \"yeast, sour cream, and folded back on themselves, and they sometimes had raisins and nuts.\" I did some research and came up with German Twists. My questions are: 1. Does anyone have any other leads on what the mystery cookie could be? 2. Any tips on baking a yeasted cookie? All the cookies I've baked have been leavened with baking soda\/powder. 3. Any tips on successfully incorporating raisins into the folds? Should I chop them small, or will that cause too must moisture to release? Thanks so much- y'all are the best.","c_root_id_A":"dftg52y","c_root_id_B":"dftj2gm","created_at_utc_A":1491318295,"created_at_utc_B":1491321491,"score_A":5,"score_B":18,"human_ref_A":"Sounds a lot like rugelach to me, apart from the yeast. It uses a dough that contains cream cheese, and is rolled out and folded with nuts, dried fruit (and jam). https:\/\/cooking.nytimes.com\/recipes\/1015634-rugelach I don't know if that helps... good Iuck and happy baking!","human_ref_B":"Franzbr\u00f6tchen variations have both raisins and nuts in them.","labels":0,"seconds_difference":3196.0,"score_ratio":3.6} +{"post_id":"63egi2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Need help identifying mystery yeasted cookies from a childhood memory Hi, r\/AskCulinary! I was hoping someone here could help me out with a few baking questions. My boyfriend's father (about 70 y\/o) grew up in an Eastern European neighborhood in Cleveland. He remembers eating cookies from the local bakery that had \"yeast, sour cream, and folded back on themselves, and they sometimes had raisins and nuts.\" I did some research and came up with German Twists. My questions are: 1. Does anyone have any other leads on what the mystery cookie could be? 2. Any tips on baking a yeasted cookie? All the cookies I've baked have been leavened with baking soda\/powder. 3. Any tips on successfully incorporating raisins into the folds? Should I chop them small, or will that cause too must moisture to release? Thanks so much- y'all are the best.","c_root_id_A":"dftj2gm","c_root_id_B":"dftgf7r","created_at_utc_A":1491321491,"created_at_utc_B":1491318605,"score_A":18,"score_B":6,"human_ref_A":"Franzbr\u00f6tchen variations have both raisins and nuts in them.","human_ref_B":"Kolache? https:\/\/www.landolakes.com\/recipe\/17442\/czechoslovakian-kolache-cookies\/","labels":1,"seconds_difference":2886.0,"score_ratio":3.0} +{"post_id":"63egi2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Need help identifying mystery yeasted cookies from a childhood memory Hi, r\/AskCulinary! I was hoping someone here could help me out with a few baking questions. My boyfriend's father (about 70 y\/o) grew up in an Eastern European neighborhood in Cleveland. He remembers eating cookies from the local bakery that had \"yeast, sour cream, and folded back on themselves, and they sometimes had raisins and nuts.\" I did some research and came up with German Twists. My questions are: 1. Does anyone have any other leads on what the mystery cookie could be? 2. Any tips on baking a yeasted cookie? All the cookies I've baked have been leavened with baking soda\/powder. 3. Any tips on successfully incorporating raisins into the folds? Should I chop them small, or will that cause too must moisture to release? Thanks so much- y'all are the best.","c_root_id_A":"dftugwl","c_root_id_B":"dftg52y","created_at_utc_A":1491333566,"created_at_utc_B":1491318295,"score_A":8,"score_B":5,"human_ref_A":"maybe this? Found through a google search, never made them though. Edit: Apparently they are also called \"Kifles\"","human_ref_B":"Sounds a lot like rugelach to me, apart from the yeast. It uses a dough that contains cream cheese, and is rolled out and folded with nuts, dried fruit (and jam). https:\/\/cooking.nytimes.com\/recipes\/1015634-rugelach I don't know if that helps... good Iuck and happy baking!","labels":1,"seconds_difference":15271.0,"score_ratio":1.6} +{"post_id":"63egi2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Need help identifying mystery yeasted cookies from a childhood memory Hi, r\/AskCulinary! I was hoping someone here could help me out with a few baking questions. My boyfriend's father (about 70 y\/o) grew up in an Eastern European neighborhood in Cleveland. He remembers eating cookies from the local bakery that had \"yeast, sour cream, and folded back on themselves, and they sometimes had raisins and nuts.\" I did some research and came up with German Twists. My questions are: 1. Does anyone have any other leads on what the mystery cookie could be? 2. Any tips on baking a yeasted cookie? All the cookies I've baked have been leavened with baking soda\/powder. 3. Any tips on successfully incorporating raisins into the folds? Should I chop them small, or will that cause too must moisture to release? Thanks so much- y'all are the best.","c_root_id_A":"dftugwl","c_root_id_B":"dftgf7r","created_at_utc_A":1491333566,"created_at_utc_B":1491318605,"score_A":8,"score_B":6,"human_ref_A":"maybe this? Found through a google search, never made them though. Edit: Apparently they are also called \"Kifles\"","human_ref_B":"Kolache? https:\/\/www.landolakes.com\/recipe\/17442\/czechoslovakian-kolache-cookies\/","labels":1,"seconds_difference":14961.0,"score_ratio":1.3333333333} +{"post_id":"63egi2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Need help identifying mystery yeasted cookies from a childhood memory Hi, r\/AskCulinary! I was hoping someone here could help me out with a few baking questions. My boyfriend's father (about 70 y\/o) grew up in an Eastern European neighborhood in Cleveland. He remembers eating cookies from the local bakery that had \"yeast, sour cream, and folded back on themselves, and they sometimes had raisins and nuts.\" I did some research and came up with German Twists. My questions are: 1. Does anyone have any other leads on what the mystery cookie could be? 2. Any tips on baking a yeasted cookie? All the cookies I've baked have been leavened with baking soda\/powder. 3. Any tips on successfully incorporating raisins into the folds? Should I chop them small, or will that cause too must moisture to release? Thanks so much- y'all are the best.","c_root_id_A":"dftg52y","c_root_id_B":"dftgf7r","created_at_utc_A":1491318295,"created_at_utc_B":1491318605,"score_A":5,"score_B":6,"human_ref_A":"Sounds a lot like rugelach to me, apart from the yeast. It uses a dough that contains cream cheese, and is rolled out and folded with nuts, dried fruit (and jam). https:\/\/cooking.nytimes.com\/recipes\/1015634-rugelach I don't know if that helps... good Iuck and happy baking!","human_ref_B":"Kolache? https:\/\/www.landolakes.com\/recipe\/17442\/czechoslovakian-kolache-cookies\/","labels":0,"seconds_difference":310.0,"score_ratio":1.2} +{"post_id":"63egi2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Need help identifying mystery yeasted cookies from a childhood memory Hi, r\/AskCulinary! I was hoping someone here could help me out with a few baking questions. My boyfriend's father (about 70 y\/o) grew up in an Eastern European neighborhood in Cleveland. He remembers eating cookies from the local bakery that had \"yeast, sour cream, and folded back on themselves, and they sometimes had raisins and nuts.\" I did some research and came up with German Twists. My questions are: 1. Does anyone have any other leads on what the mystery cookie could be? 2. Any tips on baking a yeasted cookie? All the cookies I've baked have been leavened with baking soda\/powder. 3. Any tips on successfully incorporating raisins into the folds? Should I chop them small, or will that cause too must moisture to release? Thanks so much- y'all are the best.","c_root_id_A":"dftg52y","c_root_id_B":"dftpucn","created_at_utc_A":1491318295,"created_at_utc_B":1491328681,"score_A":5,"score_B":8,"human_ref_A":"Sounds a lot like rugelach to me, apart from the yeast. It uses a dough that contains cream cheese, and is rolled out and folded with nuts, dried fruit (and jam). https:\/\/cooking.nytimes.com\/recipes\/1015634-rugelach I don't know if that helps... good Iuck and happy baking!","human_ref_B":"http:\/\/www.simplyrecipes.com\/recipes\/palmiers_elephant_ears\/ Palmiers? I believe I remember my mom talking about getting these from Eastern European bakeries when she was little","labels":0,"seconds_difference":10386.0,"score_ratio":1.6} +{"post_id":"63egi2","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Need help identifying mystery yeasted cookies from a childhood memory Hi, r\/AskCulinary! I was hoping someone here could help me out with a few baking questions. My boyfriend's father (about 70 y\/o) grew up in an Eastern European neighborhood in Cleveland. He remembers eating cookies from the local bakery that had \"yeast, sour cream, and folded back on themselves, and they sometimes had raisins and nuts.\" I did some research and came up with German Twists. My questions are: 1. Does anyone have any other leads on what the mystery cookie could be? 2. Any tips on baking a yeasted cookie? All the cookies I've baked have been leavened with baking soda\/powder. 3. Any tips on successfully incorporating raisins into the folds? Should I chop them small, or will that cause too must moisture to release? Thanks so much- y'all are the best.","c_root_id_A":"dftgf7r","c_root_id_B":"dftpucn","created_at_utc_A":1491318605,"created_at_utc_B":1491328681,"score_A":6,"score_B":8,"human_ref_A":"Kolache? https:\/\/www.landolakes.com\/recipe\/17442\/czechoslovakian-kolache-cookies\/","human_ref_B":"http:\/\/www.simplyrecipes.com\/recipes\/palmiers_elephant_ears\/ Palmiers? I believe I remember my mom talking about getting these from Eastern European bakeries when she was little","labels":0,"seconds_difference":10076.0,"score_ratio":1.3333333333} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izebnnj","c_root_id_B":"izf4xd0","created_at_utc_A":1670508783,"created_at_utc_B":1670520739,"score_A":24,"score_B":62,"human_ref_A":"Add it in the beginning, maybe add a tiny bit of liquid smoke if you have it. But I wouldn't stress, the fat from the hock is what holds most of the flavor and that'll cook out and help it taste delicious.","human_ref_B":"What you have is pork, not ham. The flavors you get from ham--smokiness and saltiness and umami--aren't going to be there because the meat hasn't been cured. You will have a likely delicious stew of red beans and pork and rice, but it will not taste like red beans and rice made with ham. Either adjust your expectations, or use the pork for something else and get some ham for your red beans and rice.","labels":0,"seconds_difference":11956.0,"score_ratio":2.5833333333} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf4nnq","c_root_id_B":"izf4xd0","created_at_utc_A":1670520634,"created_at_utc_B":1670520739,"score_A":4,"score_B":62,"human_ref_A":"You could char on a grill first or roast it as well. Put in with the beans at the beginning Edit: char not chat","human_ref_B":"What you have is pork, not ham. The flavors you get from ham--smokiness and saltiness and umami--aren't going to be there because the meat hasn't been cured. You will have a likely delicious stew of red beans and pork and rice, but it will not taste like red beans and rice made with ham. Either adjust your expectations, or use the pork for something else and get some ham for your red beans and rice.","labels":0,"seconds_difference":105.0,"score_ratio":15.5} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf1osp","c_root_id_B":"izf4xd0","created_at_utc_A":1670519514,"created_at_utc_B":1670520739,"score_A":2,"score_B":62,"human_ref_A":"I personally would season and roast the hock first to get some of those browned flavours, and then use that in the beans","human_ref_B":"What you have is pork, not ham. The flavors you get from ham--smokiness and saltiness and umami--aren't going to be there because the meat hasn't been cured. You will have a likely delicious stew of red beans and pork and rice, but it will not taste like red beans and rice made with ham. Either adjust your expectations, or use the pork for something else and get some ham for your red beans and rice.","labels":0,"seconds_difference":1225.0,"score_ratio":31.0} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf5ukw","c_root_id_B":"izf7zii","created_at_utc_A":1670521093,"created_at_utc_B":1670521913,"score_A":6,"score_B":9,"human_ref_A":"Interesting idea. I always get the smoked hocks to get some smokiness in my beans, never thought to use a raw one. I think I would roast it to get some of that roasted meat flavor in it.","human_ref_B":"parboil. you need to get that initial scum out and it will be difficult with the beans, etc. in the pot.","labels":0,"seconds_difference":820.0,"score_ratio":1.5} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf7zii","c_root_id_B":"izf4nnq","created_at_utc_A":1670521913,"created_at_utc_B":1670520634,"score_A":9,"score_B":4,"human_ref_A":"parboil. you need to get that initial scum out and it will be difficult with the beans, etc. in the pot.","human_ref_B":"You could char on a grill first or roast it as well. Put in with the beans at the beginning Edit: char not chat","labels":1,"seconds_difference":1279.0,"score_ratio":2.25} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf1osp","c_root_id_B":"izf7zii","created_at_utc_A":1670519514,"created_at_utc_B":1670521913,"score_A":2,"score_B":9,"human_ref_A":"I personally would season and roast the hock first to get some of those browned flavours, and then use that in the beans","human_ref_B":"parboil. you need to get that initial scum out and it will be difficult with the beans, etc. in the pot.","labels":0,"seconds_difference":2399.0,"score_ratio":4.5} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf4nnq","c_root_id_B":"izf5ukw","created_at_utc_A":1670520634,"created_at_utc_B":1670521093,"score_A":4,"score_B":6,"human_ref_A":"You could char on a grill first or roast it as well. Put in with the beans at the beginning Edit: char not chat","human_ref_B":"Interesting idea. I always get the smoked hocks to get some smokiness in my beans, never thought to use a raw one. I think I would roast it to get some of that roasted meat flavor in it.","labels":0,"seconds_difference":459.0,"score_ratio":1.5} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf5ukw","c_root_id_B":"izf1osp","created_at_utc_A":1670521093,"created_at_utc_B":1670519514,"score_A":6,"score_B":2,"human_ref_A":"Interesting idea. I always get the smoked hocks to get some smokiness in my beans, never thought to use a raw one. I think I would roast it to get some of that roasted meat flavor in it.","human_ref_B":"I personally would season and roast the hock first to get some of those browned flavours, and then use that in the beans","labels":1,"seconds_difference":1579.0,"score_ratio":3.0} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izfl2s4","c_root_id_B":"izf4nnq","created_at_utc_A":1670527009,"created_at_utc_B":1670520634,"score_A":5,"score_B":4,"human_ref_A":"Here's what I've done before in your situation: If you have the time, cure the hocks overnight by covering them in a 2:1 salt to sugar mixture. You can also use this time to soak your beans if you do that. The next day, rinse the hocks off, and you can either smoke them yourself (low heat on your weber grill or whatever), or parcook them in simmering water for about an hour or so. Maybe add liquid smoke if you want, like others have recommended. Add whatever spices (peppercorn, coriander, bay) that you want in that liquid. Make sure you skim off the scum that floats up, you don't want that in your beans. Use that liquid as part of your bean cooking water, and add your hock! This will make the hocks more...hammy. The cure tenderizes and seasons them and they break down in a more familiar texture. Good luck!","human_ref_B":"You could char on a grill first or roast it as well. Put in with the beans at the beginning Edit: char not chat","labels":1,"seconds_difference":6375.0,"score_ratio":1.25} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf1osp","c_root_id_B":"izfl2s4","created_at_utc_A":1670519514,"created_at_utc_B":1670527009,"score_A":2,"score_B":5,"human_ref_A":"I personally would season and roast the hock first to get some of those browned flavours, and then use that in the beans","human_ref_B":"Here's what I've done before in your situation: If you have the time, cure the hocks overnight by covering them in a 2:1 salt to sugar mixture. You can also use this time to soak your beans if you do that. The next day, rinse the hocks off, and you can either smoke them yourself (low heat on your weber grill or whatever), or parcook them in simmering water for about an hour or so. Maybe add liquid smoke if you want, like others have recommended. Add whatever spices (peppercorn, coriander, bay) that you want in that liquid. Make sure you skim off the scum that floats up, you don't want that in your beans. Use that liquid as part of your bean cooking water, and add your hock! This will make the hocks more...hammy. The cure tenderizes and seasons them and they break down in a more familiar texture. Good luck!","labels":0,"seconds_difference":7495.0,"score_ratio":2.5} +{"post_id":"zfzzyp","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Using RAW ham hock for red beans and rice? I\u2019ve cooked hock-less red beans many times before, just with the andouille sausage. I generally do it in my slow cooker on high for up to 8 hours, or until the beans are cooked to my liking. I have limited experience cooking meat in general and wanted to expand my horizons, so I was able to get some hocks froma local pig farmer, but they are raw, not cured or smoked. Can I just put the hocks into the beans raw, or should I do any sort of seasoning or cooking for them first? If not, should I do anything to the dish to make up for the lack of smokiness\/saltiness in the hocks? Also, do I add the hock at the beginning of the slow cook, part way through, etc.?","c_root_id_A":"izf4nnq","c_root_id_B":"izf1osp","created_at_utc_A":1670520634,"created_at_utc_B":1670519514,"score_A":4,"score_B":2,"human_ref_A":"You could char on a grill first or roast it as well. Put in with the beans at the beginning Edit: char not chat","human_ref_B":"I personally would season and roast the hock first to get some of those browned flavours, and then use that in the beans","labels":1,"seconds_difference":1120.0,"score_ratio":2.0} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf44i4v","c_root_id_B":"cf3y4v5","created_at_utc_A":1391223789,"created_at_utc_B":1391207663,"score_A":17,"score_B":12,"human_ref_A":"I have a largely hate\/hate relationship with slow cookers, probably because so many recipes start with \"add a can of cream of soup\" probably, but every now and again I get the urge to try again. There are two things I have learned that might be helpful to you. First, you can put a smaller vessel in a crock pot, surrounded by water, and have it come out well. I make brown bread in a coffee can in the crock pot if I do not have a stove eye available or want to walk away from the question for longer than would be good for stove top. It works well enough that I believe you could put a mason jar on a ring of crumpled tin foil, filled with soup makings, but surrounded with plain water and make a quart of soup in a 6 quart crockpot, if you wanted to. Second, you can make two dishes at a time on a slow cooker, by sealing one in foil. Baked beans and pulled pork are what I have done. I season the pork, wrap it well in foil, then bury it in the baked bean mixture. Putting the pork down towards the bottom makes sure that it is cooked by the time the beans are perfect.","human_ref_B":"I take it you have one of the 6-7 quart \"Big Ovals\"? There is no way to \"wall off\" part of the crock. It is what it is. However, whether your crock is too large depends on what you're trying to cook. A tiny 1 lb pork shoulder will be lost in a Big Oval, and won't cook right for pulled pork, and will dry out, unless it has a lot of liquid. Understand--you can still cook it. But you'll need to add a lot more liquid than you normally would for pulled pork. If what you have is a 6-7 quart Big Oval, it's actually a standard size. Many people cook with them all the time. You get a lot of leftovers, which you then freeze. So what are you trying to make? Also, \/r\/slowcooking","labels":1,"seconds_difference":16126.0,"score_ratio":1.4166666667} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf3x437","c_root_id_B":"cf44i4v","created_at_utc_A":1391205388,"created_at_utc_B":1391223789,"score_A":2,"score_B":17,"human_ref_A":"How is being too big affecting how it works? Mine is prett big (6 qts?) and it works fine for everything I've tried.","human_ref_B":"I have a largely hate\/hate relationship with slow cookers, probably because so many recipes start with \"add a can of cream of soup\" probably, but every now and again I get the urge to try again. There are two things I have learned that might be helpful to you. First, you can put a smaller vessel in a crock pot, surrounded by water, and have it come out well. I make brown bread in a coffee can in the crock pot if I do not have a stove eye available or want to walk away from the question for longer than would be good for stove top. It works well enough that I believe you could put a mason jar on a ring of crumpled tin foil, filled with soup makings, but surrounded with plain water and make a quart of soup in a 6 quart crockpot, if you wanted to. Second, you can make two dishes at a time on a slow cooker, by sealing one in foil. Baked beans and pulled pork are what I have done. I season the pork, wrap it well in foil, then bury it in the baked bean mixture. Putting the pork down towards the bottom makes sure that it is cooked by the time the beans are perfect.","labels":0,"seconds_difference":18401.0,"score_ratio":8.5} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf44i4v","c_root_id_B":"cf42kl7","created_at_utc_A":1391223789,"created_at_utc_B":1391218444,"score_A":17,"score_B":4,"human_ref_A":"I have a largely hate\/hate relationship with slow cookers, probably because so many recipes start with \"add a can of cream of soup\" probably, but every now and again I get the urge to try again. There are two things I have learned that might be helpful to you. First, you can put a smaller vessel in a crock pot, surrounded by water, and have it come out well. I make brown bread in a coffee can in the crock pot if I do not have a stove eye available or want to walk away from the question for longer than would be good for stove top. It works well enough that I believe you could put a mason jar on a ring of crumpled tin foil, filled with soup makings, but surrounded with plain water and make a quart of soup in a 6 quart crockpot, if you wanted to. Second, you can make two dishes at a time on a slow cooker, by sealing one in foil. Baked beans and pulled pork are what I have done. I season the pork, wrap it well in foil, then bury it in the baked bean mixture. Putting the pork down towards the bottom makes sure that it is cooked by the time the beans are perfect.","human_ref_B":"I asked a similar question on \/r\/slowcooking a few days ago, the answers might not be completely relevant because my solution was a double boiler, and you might want to get to a higher temperature than that. http:\/\/www.reddit.com\/r\/slowcooking\/comments\/1w4559\/is_there_a_minimum_level_a_slow_cooker_has_to_be\/","labels":1,"seconds_difference":5345.0,"score_ratio":4.25} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf44i4v","c_root_id_B":"cf3y8bn","created_at_utc_A":1391223789,"created_at_utc_B":1391207875,"score_A":17,"score_B":3,"human_ref_A":"I have a largely hate\/hate relationship with slow cookers, probably because so many recipes start with \"add a can of cream of soup\" probably, but every now and again I get the urge to try again. There are two things I have learned that might be helpful to you. First, you can put a smaller vessel in a crock pot, surrounded by water, and have it come out well. I make brown bread in a coffee can in the crock pot if I do not have a stove eye available or want to walk away from the question for longer than would be good for stove top. It works well enough that I believe you could put a mason jar on a ring of crumpled tin foil, filled with soup makings, but surrounded with plain water and make a quart of soup in a 6 quart crockpot, if you wanted to. Second, you can make two dishes at a time on a slow cooker, by sealing one in foil. Baked beans and pulled pork are what I have done. I season the pork, wrap it well in foil, then bury it in the baked bean mixture. Putting the pork down towards the bottom makes sure that it is cooked by the time the beans are perfect.","human_ref_B":"How did the meal turn out? The results are all that count, if it did the job it did the job. If it didn't do the job, then it's time for Plan B - a smaller pot.","labels":1,"seconds_difference":15914.0,"score_ratio":5.6666666667} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf44i4v","c_root_id_B":"cf43zky","created_at_utc_A":1391223789,"created_at_utc_B":1391222362,"score_A":17,"score_B":2,"human_ref_A":"I have a largely hate\/hate relationship with slow cookers, probably because so many recipes start with \"add a can of cream of soup\" probably, but every now and again I get the urge to try again. There are two things I have learned that might be helpful to you. First, you can put a smaller vessel in a crock pot, surrounded by water, and have it come out well. I make brown bread in a coffee can in the crock pot if I do not have a stove eye available or want to walk away from the question for longer than would be good for stove top. It works well enough that I believe you could put a mason jar on a ring of crumpled tin foil, filled with soup makings, but surrounded with plain water and make a quart of soup in a 6 quart crockpot, if you wanted to. Second, you can make two dishes at a time on a slow cooker, by sealing one in foil. Baked beans and pulled pork are what I have done. I season the pork, wrap it well in foil, then bury it in the baked bean mixture. Putting the pork down towards the bottom makes sure that it is cooked by the time the beans are perfect.","human_ref_B":"You can actually put tin foil in it! I have done this, I have a large crock pot and some recipes get lost in it, so I just put tin foil down to the level of the food and cover as usual, it helps keep it from charring and burning so bad.","labels":1,"seconds_difference":1427.0,"score_ratio":8.5} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf3y4v5","c_root_id_B":"cf3x437","created_at_utc_A":1391207663,"created_at_utc_B":1391205388,"score_A":12,"score_B":2,"human_ref_A":"I take it you have one of the 6-7 quart \"Big Ovals\"? There is no way to \"wall off\" part of the crock. It is what it is. However, whether your crock is too large depends on what you're trying to cook. A tiny 1 lb pork shoulder will be lost in a Big Oval, and won't cook right for pulled pork, and will dry out, unless it has a lot of liquid. Understand--you can still cook it. But you'll need to add a lot more liquid than you normally would for pulled pork. If what you have is a 6-7 quart Big Oval, it's actually a standard size. Many people cook with them all the time. You get a lot of leftovers, which you then freeze. So what are you trying to make? Also, \/r\/slowcooking","human_ref_B":"How is being too big affecting how it works? Mine is prett big (6 qts?) and it works fine for everything I've tried.","labels":1,"seconds_difference":2275.0,"score_ratio":6.0} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf3x437","c_root_id_B":"cf42kl7","created_at_utc_A":1391205388,"created_at_utc_B":1391218444,"score_A":2,"score_B":4,"human_ref_A":"How is being too big affecting how it works? Mine is prett big (6 qts?) and it works fine for everything I've tried.","human_ref_B":"I asked a similar question on \/r\/slowcooking a few days ago, the answers might not be completely relevant because my solution was a double boiler, and you might want to get to a higher temperature than that. http:\/\/www.reddit.com\/r\/slowcooking\/comments\/1w4559\/is_there_a_minimum_level_a_slow_cooker_has_to_be\/","labels":0,"seconds_difference":13056.0,"score_ratio":2.0} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf3y8bn","c_root_id_B":"cf3x437","created_at_utc_A":1391207875,"created_at_utc_B":1391205388,"score_A":3,"score_B":2,"human_ref_A":"How did the meal turn out? The results are all that count, if it did the job it did the job. If it didn't do the job, then it's time for Plan B - a smaller pot.","human_ref_B":"How is being too big affecting how it works? Mine is prett big (6 qts?) and it works fine for everything I've tried.","labels":1,"seconds_difference":2487.0,"score_ratio":1.5} +{"post_id":"1woevk","domain":"askculinary_validation","upvote_ratio":0.8,"history":"I stupidly bought a way too large slow cooker, is there any safe way to seal off half of it? I bought a huge slow cooker on sale and didn't properly think it through until I first used it. That's when I noticed how humongous it truly was, the pot was 3\/4 empty with what I was making. Is there any easy way to seal off half of the crock pot or am I SOL and should just buy a smaller one?","c_root_id_A":"cf42kl7","c_root_id_B":"cf3y8bn","created_at_utc_A":1391218444,"created_at_utc_B":1391207875,"score_A":4,"score_B":3,"human_ref_A":"I asked a similar question on \/r\/slowcooking a few days ago, the answers might not be completely relevant because my solution was a double boiler, and you might want to get to a higher temperature than that. http:\/\/www.reddit.com\/r\/slowcooking\/comments\/1w4559\/is_there_a_minimum_level_a_slow_cooker_has_to_be\/","human_ref_B":"How did the meal turn out? The results are all that count, if it did the job it did the job. If it didn't do the job, then it's time for Plan B - a smaller pot.","labels":1,"seconds_difference":10569.0,"score_ratio":1.3333333333} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzy5jee","c_root_id_B":"fzy9trf","created_at_utc_A":1596250688,"created_at_utc_B":1596253479,"score_A":9,"score_B":89,"human_ref_A":"Lemons have more pectin but outside that it will work.","human_ref_B":"Persian salt dried limes as used to make Gormeh Sabzi are amazing. Excuse me, I have to go make Gormeh Sabzi now. Thanks!","labels":0,"seconds_difference":2791.0,"score_ratio":9.8888888889} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzy5jee","c_root_id_B":"fzybb96","created_at_utc_A":1596250688,"created_at_utc_B":1596254463,"score_A":9,"score_B":69,"human_ref_A":"Lemons have more pectin but outside that it will work.","human_ref_B":"Here where I live we only have limes and lemons are way more expensive than their cousin so as a person who have used limes for her entire life, I can confidently say that yes, it will work just the same as it does with lemons.","labels":0,"seconds_difference":3775.0,"score_ratio":7.6666666667} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzybb96","c_root_id_B":"fzyat94","created_at_utc_A":1596254463,"created_at_utc_B":1596254143,"score_A":69,"score_B":10,"human_ref_A":"Here where I live we only have limes and lemons are way more expensive than their cousin so as a person who have used limes for her entire life, I can confidently say that yes, it will work just the same as it does with lemons.","human_ref_B":"I\u2019ve never had good luck retaining the bright color, though\u2014-with either a salt or sugar cure.","labels":1,"seconds_difference":320.0,"score_ratio":6.9} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzyat94","c_root_id_B":"fzy5jee","created_at_utc_A":1596254143,"created_at_utc_B":1596250688,"score_A":10,"score_B":9,"human_ref_A":"I\u2019ve never had good luck retaining the bright color, though\u2014-with either a salt or sugar cure.","human_ref_B":"Lemons have more pectin but outside that it will work.","labels":1,"seconds_difference":3455.0,"score_ratio":1.1111111111} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzyelxu","c_root_id_B":"fzyfb3u","created_at_utc_A":1596256762,"created_at_utc_B":1596257276,"score_A":4,"score_B":9,"human_ref_A":"It works but the lime skin will oxidize and get brown\/dark.","human_ref_B":"Oh! This sounds a lot like a lime preserving method that SE Asians does. Once ready, you can make sour soup with it and I even believe a preserved \u201climeanade\u201d. The coloring will change to brown. I think Chinese cuisine also have use for preserved limes.","labels":0,"seconds_difference":514.0,"score_ratio":2.25} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzyjpsc","c_root_id_B":"fzyfziq","created_at_utc_A":1596260753,"created_at_utc_B":1596257792,"score_A":8,"score_B":7,"human_ref_A":"I've never seen this lemon preservation thing. Could somebody please outline the process and usage? Sounds interesting!","human_ref_B":"I\u2019ve done limes, grapefruit, and Meyer lemons...the limes turn brownish You can also make black limes by dehydrating Which you can grate over stuff or put them in whole into sauces and braises","labels":1,"seconds_difference":2961.0,"score_ratio":1.1428571429} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzyelxu","c_root_id_B":"fzyjpsc","created_at_utc_A":1596256762,"created_at_utc_B":1596260753,"score_A":4,"score_B":8,"human_ref_A":"It works but the lime skin will oxidize and get brown\/dark.","human_ref_B":"I've never seen this lemon preservation thing. Could somebody please outline the process and usage? Sounds interesting!","labels":0,"seconds_difference":3991.0,"score_ratio":2.0} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzyfziq","c_root_id_B":"fzyelxu","created_at_utc_A":1596257792,"created_at_utc_B":1596256762,"score_A":7,"score_B":4,"human_ref_A":"I\u2019ve done limes, grapefruit, and Meyer lemons...the limes turn brownish You can also make black limes by dehydrating Which you can grate over stuff or put them in whole into sauces and braises","human_ref_B":"It works but the lime skin will oxidize and get brown\/dark.","labels":1,"seconds_difference":1030.0,"score_ratio":1.75} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzyqht0","c_root_id_B":"fzyelxu","created_at_utc_A":1596266924,"created_at_utc_B":1596256762,"score_A":5,"score_B":4,"human_ref_A":"The pickled limes oft-mentioned in *Little Women* are exactly this! In fact I never knew until now that it was also done with lemons.","human_ref_B":"It works but the lime skin will oxidize and get brown\/dark.","labels":1,"seconds_difference":10162.0,"score_ratio":1.25} +{"post_id":"i1k9pf","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Will salt preserving limes the way commonly done with lemons have the same effect of both preservation as well as intensification of flavors? For preserved lemons it definitely does the job I was wonderful if this will have the same effect for limes with it's unique aroma, flavor and chemical compound s","c_root_id_A":"fzypfho","c_root_id_B":"fzyqht0","created_at_utc_A":1596265894,"created_at_utc_B":1596266924,"score_A":3,"score_B":5,"human_ref_A":"Of course! I did kumquats this year and they\u2019re amazing.","human_ref_B":"The pickled limes oft-mentioned in *Little Women* are exactly this! In fact I never knew until now that it was also done with lemons.","labels":0,"seconds_difference":1030.0,"score_ratio":1.6666666667} +{"post_id":"1asfhd","domain":"askculinary_validation","upvote_ratio":1.0,"history":"Looking to open an ice cream\/gelato shop. Looking for advice. Had no luck at r\/icecreamery so I thought I'd try here. I'm located in South East Asia. Batch freezers in the US are pretty expensive and we are looking to cut costs down to see demand before we invest in higher end machinery like Bravo, Carpigiani and such. Does anyone here have any familiarity or recommendations with batch freezers from China? Any suggestions would be welcome as well.","c_root_id_A":"c90f2ls","c_root_id_B":"c90ga80","created_at_utc_A":1363963360,"created_at_utc_B":1363967364,"score_A":4,"score_B":7,"human_ref_A":"R\/chefit and r\/kitchenconfidential would probably be able to help you with this one. R\/chefit is often a ghost town; those guys are pretty busy, but you might luck out and get the answer you need. R\/kitchenconfidential has better traffic and will more than likely be helpful.","human_ref_B":"Only advice I have for you is, if at all possible, don't use your own money. Find backers and partners who want to be a part of what you are doing and are willing to invest. Get a lawyer and make it all legal and make sure you are happy with any deals or arraignments you make. Food based businesses fail at an alarming rate, and usually not because the operator is an idiot or the place is bad. Save yourself some heart ache and figure out how to raise the money and do not use your own. That way if your successful you make a lot of people happy and have a great business that eventually can be all yours. Should you not be able to make a go of it then you are not going to personal bankrupt yourself or loose your home. Good luck. MPK","labels":0,"seconds_difference":4004.0,"score_ratio":1.75} +{"post_id":"3l3gru","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Plastic, glass, wood - what's the best material to store sea salt? I have a big bag of sea salt which I'd like to transfer into a different container to keep by the stove. Is any material not recommended for storing salt in, or is any one particularly better?","c_root_id_A":"cv2zyor","c_root_id_B":"cv2wp5n","created_at_utc_A":1442364411,"created_at_utc_B":1442358678,"score_A":13,"score_B":7,"human_ref_A":"Chemically speaking they should all be fine. Physically speaking pick a container which is airtight, easily accessed and allows you to disperse salt in the quantity you desire.","human_ref_B":"Some sea salt, like fleur de sel, will lose some of its properties if it loses water. My general practice is ideally to keep salt airtight in bulk, then keep a little ramekin handy to throw it into everything.","labels":1,"seconds_difference":5733.0,"score_ratio":1.8571428571} +{"post_id":"3l3gru","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Plastic, glass, wood - what's the best material to store sea salt? I have a big bag of sea salt which I'd like to transfer into a different container to keep by the stove. Is any material not recommended for storing salt in, or is any one particularly better?","c_root_id_A":"cv2zyor","c_root_id_B":"cv2yvlk","created_at_utc_A":1442364411,"created_at_utc_B":1442362546,"score_A":13,"score_B":3,"human_ref_A":"Chemically speaking they should all be fine. Physically speaking pick a container which is airtight, easily accessed and allows you to disperse salt in the quantity you desire.","human_ref_B":"Glass > wood > plastic. I tend to default to glass because it is relatively inert and can go in the dishwasher. I do have a wood salt box that I love.","labels":1,"seconds_difference":1865.0,"score_ratio":4.3333333333} +{"post_id":"2frn3w","domain":"askculinary_validation","upvote_ratio":0.66,"history":"Baking question: How to get thin layer of brownie inside a cookie? I don't know if anyone here is familiar with Wegmans, but they have a gourmet cookie section with these \"burst\" cookies, specifically raspberry and brownie. I would love to be able to make these, since I can't afford to keep buying them haha... But I am not sure how to actually achieve that thin layer of brownie inside the relatively flat cookie. I have seen recipes for cookies with brownie inside but they are more like cookie bars that are done in layers. I'd like an individual cookie with just a little layer in the center. I can't find a pic of the wegmans one, but here is a picture of one that is very similar that shows how the cookie is quite flat and has a small amount of filling. Thanks in advance for any advice\/help!!","c_root_id_A":"ckc5ftl","c_root_id_B":"ckc47tx","created_at_utc_A":1410144328,"created_at_utc_B":1410141606,"score_A":9,"score_B":3,"human_ref_A":"My best guess: refrigerate the filling to a pliable consistency, roll them into balls, then cover with cookie dough and bake.","human_ref_B":"It looks more like a \"pie filling type\" middle from the picture, which would involve two thin layers of cookie, separated by the flavored filling. Is the filling for the brownie version gooey or cake like?","labels":1,"seconds_difference":2722.0,"score_ratio":3.0} +{"post_id":"2frn3w","domain":"askculinary_validation","upvote_ratio":0.66,"history":"Baking question: How to get thin layer of brownie inside a cookie? I don't know if anyone here is familiar with Wegmans, but they have a gourmet cookie section with these \"burst\" cookies, specifically raspberry and brownie. I would love to be able to make these, since I can't afford to keep buying them haha... But I am not sure how to actually achieve that thin layer of brownie inside the relatively flat cookie. I have seen recipes for cookies with brownie inside but they are more like cookie bars that are done in layers. I'd like an individual cookie with just a little layer in the center. I can't find a pic of the wegmans one, but here is a picture of one that is very similar that shows how the cookie is quite flat and has a small amount of filling. Thanks in advance for any advice\/help!!","c_root_id_A":"ckc47tx","c_root_id_B":"ckcd7fa","created_at_utc_A":1410141606,"created_at_utc_B":1410174755,"score_A":3,"score_B":5,"human_ref_A":"It looks more like a \"pie filling type\" middle from the picture, which would involve two thin layers of cookie, separated by the flavored filling. Is the filling for the brownie version gooey or cake like?","human_ref_B":"I've done this with peanut butter filling in chocolate cookies. Make your cookie recipe one that flattens nicely when it bakes. Chill both doughs. Divide your small amount of filling mix into balls, and divide your cookie mix into the same amount of larger balls. Flatten out the cookie ball and then use it to wrap around the filling ball, sealing the filling completely. Lightly press down on the ball of cookie and filling when you put it on the tray and cook as usual!","labels":0,"seconds_difference":33149.0,"score_ratio":1.6666666667} +{"post_id":"2frn3w","domain":"askculinary_validation","upvote_ratio":0.66,"history":"Baking question: How to get thin layer of brownie inside a cookie? I don't know if anyone here is familiar with Wegmans, but they have a gourmet cookie section with these \"burst\" cookies, specifically raspberry and brownie. I would love to be able to make these, since I can't afford to keep buying them haha... But I am not sure how to actually achieve that thin layer of brownie inside the relatively flat cookie. I have seen recipes for cookies with brownie inside but they are more like cookie bars that are done in layers. I'd like an individual cookie with just a little layer in the center. I can't find a pic of the wegmans one, but here is a picture of one that is very similar that shows how the cookie is quite flat and has a small amount of filling. Thanks in advance for any advice\/help!!","c_root_id_A":"ckcd7fa","c_root_id_B":"ckc6f7q","created_at_utc_A":1410174755,"created_at_utc_B":1410146563,"score_A":5,"score_B":2,"human_ref_A":"I've done this with peanut butter filling in chocolate cookies. Make your cookie recipe one that flattens nicely when it bakes. Chill both doughs. Divide your small amount of filling mix into balls, and divide your cookie mix into the same amount of larger balls. Flatten out the cookie ball and then use it to wrap around the filling ball, sealing the filling completely. Lightly press down on the ball of cookie and filling when you put it on the tray and cook as usual!","human_ref_B":"Make them in muffin tins? That's what I've done in the past. Spray your tin with some nonstick, lay down a little cookie dough, then the brownie, then the cookie again. Alternatively, if you want the brownie to be completely encased, pie style, just make sure you're using a good thick batter. Roll out your cookie dough, spread on a little batter, fold the cookie and seal the edges, same as if you're making a hand pie or something.","labels":1,"seconds_difference":28192.0,"score_ratio":2.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibajb0h","c_root_id_B":"ibak8bt","created_at_utc_A":1654462241,"created_at_utc_B":1654462685,"score_A":53,"score_B":124,"human_ref_A":"You don't even need the anti caking agents, you can absolutely blitz regular sugar in into powder in a high powdered blender That said, sounds like your powdered sugar brand is off, I've never had this experience myself","human_ref_B":"One option for those sensitive to cornstarch taste is organic. It\u2019s prohibitory expensive for organic cornstarch so they use alternatives. ETA- I forgot this part, Target's brand of organic powdered sugar isn't as expensive as say organic at whole foods. You can absolutely powder sugar yourself but word of warning if you have a plastic bowl it\u2019s possible to scratch it depending on the thickness. I wouldn\u2019t think glass would have the same problem.","labels":0,"seconds_difference":444.0,"score_ratio":2.3396226415} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibajpdk","c_root_id_B":"ibak8bt","created_at_utc_A":1654462432,"created_at_utc_B":1654462685,"score_A":8,"score_B":124,"human_ref_A":"What brand are you buying? You do need corn starch to keep it powdery. Granulated sugar has a water content around 0.07%. Not a lot by weight, but enough that powdered grains will glump together and it won't blend properly. My ratio is 200g white sugar to 1 Tbsp corn starch (don't hate me for mixing measurements!)","human_ref_B":"One option for those sensitive to cornstarch taste is organic. It\u2019s prohibitory expensive for organic cornstarch so they use alternatives. ETA- I forgot this part, Target's brand of organic powdered sugar isn't as expensive as say organic at whole foods. You can absolutely powder sugar yourself but word of warning if you have a plastic bowl it\u2019s possible to scratch it depending on the thickness. I wouldn\u2019t think glass would have the same problem.","labels":0,"seconds_difference":253.0,"score_ratio":15.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibajb0h","c_root_id_B":"ibap7n4","created_at_utc_A":1654462241,"created_at_utc_B":1654465083,"score_A":53,"score_B":74,"human_ref_A":"You don't even need the anti caking agents, you can absolutely blitz regular sugar in into powder in a high powdered blender That said, sounds like your powdered sugar brand is off, I've never had this experience myself","human_ref_B":"Try organic powdered sugar. It uses tapioca starch instead of cornstarch. I think that stale flavor is cornstarch.","labels":0,"seconds_difference":2842.0,"score_ratio":1.3962264151} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibajpdk","c_root_id_B":"ibap7n4","created_at_utc_A":1654462432,"created_at_utc_B":1654465083,"score_A":8,"score_B":74,"human_ref_A":"What brand are you buying? You do need corn starch to keep it powdery. Granulated sugar has a water content around 0.07%. Not a lot by weight, but enough that powdered grains will glump together and it won't blend properly. My ratio is 200g white sugar to 1 Tbsp corn starch (don't hate me for mixing measurements!)","human_ref_B":"Try organic powdered sugar. It uses tapioca starch instead of cornstarch. I think that stale flavor is cornstarch.","labels":0,"seconds_difference":2651.0,"score_ratio":9.25} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibb7kwt","c_root_id_B":"ibbk0ti","created_at_utc_A":1654474493,"created_at_utc_B":1654480864,"score_A":15,"score_B":51,"human_ref_A":"I\u2019m Australia you can buy icing sugar labelled \u2018pure\u2019 with no anti caking agents. Needs sifting several times though","human_ref_B":"Wow, I\u2019m so glad to know I\u2019m not the only one who\u2019s had this issue. I was so perplexed because no one else seemed to mind how the frosting tasted!","labels":0,"seconds_difference":6371.0,"score_ratio":3.4} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibajpdk","c_root_id_B":"ibbk0ti","created_at_utc_A":1654462432,"created_at_utc_B":1654480864,"score_A":8,"score_B":51,"human_ref_A":"What brand are you buying? You do need corn starch to keep it powdery. Granulated sugar has a water content around 0.07%. Not a lot by weight, but enough that powdered grains will glump together and it won't blend properly. My ratio is 200g white sugar to 1 Tbsp corn starch (don't hate me for mixing measurements!)","human_ref_B":"Wow, I\u2019m so glad to know I\u2019m not the only one who\u2019s had this issue. I was so perplexed because no one else seemed to mind how the frosting tasted!","labels":0,"seconds_difference":18432.0,"score_ratio":6.375} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibbk0ti","c_root_id_B":"ibayh7r","created_at_utc_A":1654480864,"created_at_utc_B":1654469726,"score_A":51,"score_B":11,"human_ref_A":"Wow, I\u2019m so glad to know I\u2019m not the only one who\u2019s had this issue. I was so perplexed because no one else seemed to mind how the frosting tasted!","human_ref_B":"I buy the cane sugar brand and I taste the chalkiness as well. As others suggested, I will try to use organic next time!","labels":1,"seconds_difference":11138.0,"score_ratio":4.6363636364} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibb3tz7","c_root_id_B":"ibbk0ti","created_at_utc_A":1654472524,"created_at_utc_B":1654480864,"score_A":8,"score_B":51,"human_ref_A":"I will throw this out there too.... Is it possible that the icing sugar brand you buy is using beet sugar as the root sugar or are they using pure cane sugar. IMHO cane sugar tastes far more pure than beet sugar, but I wasn't raised on beet sugar. YMMV","human_ref_B":"Wow, I\u2019m so glad to know I\u2019m not the only one who\u2019s had this issue. I was so perplexed because no one else seemed to mind how the frosting tasted!","labels":0,"seconds_difference":8340.0,"score_ratio":6.375} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibbk0ti","c_root_id_B":"ibbcadv","created_at_utc_A":1654480864,"created_at_utc_B":1654476868,"score_A":51,"score_B":7,"human_ref_A":"Wow, I\u2019m so glad to know I\u2019m not the only one who\u2019s had this issue. I was so perplexed because no one else seemed to mind how the frosting tasted!","human_ref_B":"The stale flavor you're tasting is the cornstarch. This is used to keep the sugar crystals from sticking back together. All brands of confectioner's sugar have some sort of starch for this purpose. I think the flavor doesn't bother you in shortbread because the dough is baked, and this cooks the cornstarch. There are three solutions to this chalky flavor in frostings and glazes: you can find a brand which uses a different kind of starch; you can make your own confectioner's sugar; or you can alter recipes to cook the confectioner's sugar. I can't speak to different brands, or the flavors of different starches, but other people have already commented, and you might have some luck there. I also can't advise regarding making your own confectioner's sugar, since I was unable to do so in a food processor, but you might be able to do it in a Blendtec or Vitamix. The other option is to cook the confectioner's sugar and thereby destroy that raw taste. This is the most difficult option, since you'll be fundamentally changing the recipe. My mother likes to heat up frosting, enough to melt the butter, but then you can't use the frosting until it is cool, and it tends to make the frosting get hard. I've sometimes gotten good results from this, but it's harder to adjust the consistency. However, if you're using this as a glaze, this might work well for you, since the heating process tends to liquefy everything, and then they harden again when cool. Someone I know who used to own a caf\u00e9 would put the frosting ingredients in the stand mixer and just let it run for 20 minutes, scraping down the sides occasionally, and the slight heat from that helped deal with the raw taste. This might work for you as well. Best of luck, whichever option you try.","labels":1,"seconds_difference":3996.0,"score_ratio":7.2857142857} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibbi4y5","c_root_id_B":"ibbk0ti","created_at_utc_A":1654479884,"created_at_utc_B":1654480864,"score_A":2,"score_B":51,"human_ref_A":"I've made castor sugar and icing sugar from table sugar in regular blender. Came out exactly like the prepackaged stuff, minus the cornstarch taste. Should work in a food processor too.","human_ref_B":"Wow, I\u2019m so glad to know I\u2019m not the only one who\u2019s had this issue. I was so perplexed because no one else seemed to mind how the frosting tasted!","labels":0,"seconds_difference":980.0,"score_ratio":25.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibb7kwt","c_root_id_B":"ibajpdk","created_at_utc_A":1654474493,"created_at_utc_B":1654462432,"score_A":15,"score_B":8,"human_ref_A":"I\u2019m Australia you can buy icing sugar labelled \u2018pure\u2019 with no anti caking agents. Needs sifting several times though","human_ref_B":"What brand are you buying? You do need corn starch to keep it powdery. Granulated sugar has a water content around 0.07%. Not a lot by weight, but enough that powdered grains will glump together and it won't blend properly. My ratio is 200g white sugar to 1 Tbsp corn starch (don't hate me for mixing measurements!)","labels":1,"seconds_difference":12061.0,"score_ratio":1.875} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibb7kwt","c_root_id_B":"ibayh7r","created_at_utc_A":1654474493,"created_at_utc_B":1654469726,"score_A":15,"score_B":11,"human_ref_A":"I\u2019m Australia you can buy icing sugar labelled \u2018pure\u2019 with no anti caking agents. Needs sifting several times though","human_ref_B":"I buy the cane sugar brand and I taste the chalkiness as well. As others suggested, I will try to use organic next time!","labels":1,"seconds_difference":4767.0,"score_ratio":1.3636363636} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibb3tz7","c_root_id_B":"ibb7kwt","created_at_utc_A":1654472524,"created_at_utc_B":1654474493,"score_A":8,"score_B":15,"human_ref_A":"I will throw this out there too.... Is it possible that the icing sugar brand you buy is using beet sugar as the root sugar or are they using pure cane sugar. IMHO cane sugar tastes far more pure than beet sugar, but I wasn't raised on beet sugar. YMMV","human_ref_B":"I\u2019m Australia you can buy icing sugar labelled \u2018pure\u2019 with no anti caking agents. Needs sifting several times though","labels":0,"seconds_difference":1969.0,"score_ratio":1.875} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibajpdk","c_root_id_B":"ibayh7r","created_at_utc_A":1654462432,"created_at_utc_B":1654469726,"score_A":8,"score_B":11,"human_ref_A":"What brand are you buying? You do need corn starch to keep it powdery. Granulated sugar has a water content around 0.07%. Not a lot by weight, but enough that powdered grains will glump together and it won't blend properly. My ratio is 200g white sugar to 1 Tbsp corn starch (don't hate me for mixing measurements!)","human_ref_B":"I buy the cane sugar brand and I taste the chalkiness as well. As others suggested, I will try to use organic next time!","labels":0,"seconds_difference":7294.0,"score_ratio":1.375} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibc1e1l","c_root_id_B":"ibbi4y5","created_at_utc_A":1654491235,"created_at_utc_B":1654479884,"score_A":3,"score_B":2,"human_ref_A":"I know what you mean, like a metallic taste. i think only some people are sensitive to it. alton says the best tasting icing sugar is made by yourself by blitzing regular sugar in the food processor. i don't remember how long, try a cup for a minute. that's 8 oz, not just any cup.","human_ref_B":"I've made castor sugar and icing sugar from table sugar in regular blender. Came out exactly like the prepackaged stuff, minus the cornstarch taste. Should work in a food processor too.","labels":1,"seconds_difference":11351.0,"score_ratio":1.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibc1e1l","c_root_id_B":"ibbovfp","created_at_utc_A":1654491235,"created_at_utc_B":1654483385,"score_A":3,"score_B":2,"human_ref_A":"I know what you mean, like a metallic taste. i think only some people are sensitive to it. alton says the best tasting icing sugar is made by yourself by blitzing regular sugar in the food processor. i don't remember how long, try a cup for a minute. that's 8 oz, not just any cup.","human_ref_B":"There's icing mixture, which has corn starch added to prevent clumping then icing sugar which is usually pure sugar. Perhaps the product your buyinghas the corn starch added?","labels":1,"seconds_difference":7850.0,"score_ratio":1.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibc1e1l","c_root_id_B":"ibbrusz","created_at_utc_A":1654491235,"created_at_utc_B":1654485039,"score_A":3,"score_B":2,"human_ref_A":"I know what you mean, like a metallic taste. i think only some people are sensitive to it. alton says the best tasting icing sugar is made by yourself by blitzing regular sugar in the food processor. i don't remember how long, try a cup for a minute. that's 8 oz, not just any cup.","human_ref_B":"This is the same reason I don't make it, and I've learned so much from these comments! I'm excited to try making icing now.","labels":1,"seconds_difference":6196.0,"score_ratio":1.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibbs5j3","c_root_id_B":"ibc1e1l","created_at_utc_A":1654485211,"created_at_utc_B":1654491235,"score_A":2,"score_B":3,"human_ref_A":"I find the taste is most present when it\u2019s just powdered sugar + water\/lemon juice\/similar clear liquid. I find using powdered sugar + cream and maybe a splash of vanilla or some other extract really covers up that flavor well.","human_ref_B":"I know what you mean, like a metallic taste. i think only some people are sensitive to it. alton says the best tasting icing sugar is made by yourself by blitzing regular sugar in the food processor. i don't remember how long, try a cup for a minute. that's 8 oz, not just any cup.","labels":0,"seconds_difference":6024.0,"score_ratio":1.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibbi4y5","c_root_id_B":"ibcp53k","created_at_utc_A":1654479884,"created_at_utc_B":1654512063,"score_A":2,"score_B":3,"human_ref_A":"I've made castor sugar and icing sugar from table sugar in regular blender. Came out exactly like the prepackaged stuff, minus the cornstarch taste. Should work in a food processor too.","human_ref_B":"This is why italian meringue icing exists. The sugar is liquid, and the mouth feel is perfect. The starch in the powdered sugar will always be palpable unless you cook it. The size of the starch crystal is large enough that we can detect it in our mouth. If you cook the starch with water it expands, and becomes less granular. It feels \"smoother\" in the mouth. If you make a pastry cream based buttercream the starches are cooked before you emulsify the butter, and they are marvelous. Not quite as light as Italian Buttercream, but more stable and workable.","labels":0,"seconds_difference":32179.0,"score_ratio":1.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibcp53k","c_root_id_B":"ibbovfp","created_at_utc_A":1654512063,"created_at_utc_B":1654483385,"score_A":3,"score_B":2,"human_ref_A":"This is why italian meringue icing exists. The sugar is liquid, and the mouth feel is perfect. The starch in the powdered sugar will always be palpable unless you cook it. The size of the starch crystal is large enough that we can detect it in our mouth. If you cook the starch with water it expands, and becomes less granular. It feels \"smoother\" in the mouth. If you make a pastry cream based buttercream the starches are cooked before you emulsify the butter, and they are marvelous. Not quite as light as Italian Buttercream, but more stable and workable.","human_ref_B":"There's icing mixture, which has corn starch added to prevent clumping then icing sugar which is usually pure sugar. Perhaps the product your buyinghas the corn starch added?","labels":1,"seconds_difference":28678.0,"score_ratio":1.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibcp53k","c_root_id_B":"ibbrusz","created_at_utc_A":1654512063,"created_at_utc_B":1654485039,"score_A":3,"score_B":2,"human_ref_A":"This is why italian meringue icing exists. The sugar is liquid, and the mouth feel is perfect. The starch in the powdered sugar will always be palpable unless you cook it. The size of the starch crystal is large enough that we can detect it in our mouth. If you cook the starch with water it expands, and becomes less granular. It feels \"smoother\" in the mouth. If you make a pastry cream based buttercream the starches are cooked before you emulsify the butter, and they are marvelous. Not quite as light as Italian Buttercream, but more stable and workable.","human_ref_B":"This is the same reason I don't make it, and I've learned so much from these comments! I'm excited to try making icing now.","labels":1,"seconds_difference":27024.0,"score_ratio":1.5} +{"post_id":"v5lu86","domain":"askculinary_validation","upvote_ratio":0.95,"history":"pre-packed Icing sugar always tastes \"chalky\" even when brand new Whenever I mix icing sugar and a liquid together to make a glaze for donuts or a loaf, I find the icing sugar itself has a strange almost stale, chalky flavour. Even when I buy a brand new bag the same flavour is present. Would I be able to make confectioners sugar\/icing sugar by putting white sugar in my high powered blender and not adding an anti-caking agent such as cornstarch? Or would I need to add some of that as well to get the same flavour\/texture. The only time the flavor isnt present is if I use icing sugar in shortbread. Likely because there is so little of it in there and the butter flavour overwhelms it.","c_root_id_A":"ibbs5j3","c_root_id_B":"ibcp53k","created_at_utc_A":1654485211,"created_at_utc_B":1654512063,"score_A":2,"score_B":3,"human_ref_A":"I find the taste is most present when it\u2019s just powdered sugar + water\/lemon juice\/similar clear liquid. I find using powdered sugar + cream and maybe a splash of vanilla or some other extract really covers up that flavor well.","human_ref_B":"This is why italian meringue icing exists. The sugar is liquid, and the mouth feel is perfect. The starch in the powdered sugar will always be palpable unless you cook it. The size of the starch crystal is large enough that we can detect it in our mouth. If you cook the starch with water it expands, and becomes less granular. It feels \"smoother\" in the mouth. If you make a pastry cream based buttercream the starches are cooked before you emulsify the butter, and they are marvelous. Not quite as light as Italian Buttercream, but more stable and workable.","labels":0,"seconds_difference":26852.0,"score_ratio":1.5} +{"post_id":"9tb7qo","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Pizza dough question Sorry if this is a silly question, but here goes: I'm currently reading \"Mastering Pizza\" by Marc Vetri in trying to find a dough recipe that I may start Friday night to have for dinner on Saturday. One dough recipe in the book\u2014Single Naples Dough Ball at 70% Hydration\u2014claims that you may either do the first fermentation at room temperature for 2 hours (or up to 24 hours in the fridge), shape the dough balls, and then do a second fermentation at room temperature for another 6 to 12 hours (or for 8 hours in the fridge). With that said, I planned on making the dough Friday night, fermenting it in the fridge until Saturday morning, then balling up the dough ball and leaving it out at room temperature for about 6 hours until I complete shaping the pizza. However, from perusing around the pizza subreddit, I feel like the yeast percentages in Vetri's recipes are pretty low, especially given what I consider to be a pretty short fermentation time. For 166 grams of bread flour, he suggests using either .1 grams of fresh yeast, or .03 grams of active dry yeast. Does this seem too low? By my math this means I'll only be at .02% yeast as compared to the flour... Am I calculating something incorrectly?","c_root_id_A":"e8v0fin","c_root_id_B":"e8v20w4","created_at_utc_A":1541094481,"created_at_utc_B":1541095726,"score_A":9,"score_B":31,"human_ref_A":"Ken Forkish's recipe for a \\~8 hour fermentation uses 0.06% yeast, so I think your recipe isn't out of the ordinary.","human_ref_B":"I link this quite a lot, but I'm a big fan of TXCraig's charts in this thread on the pizzamaking forums for fermentation times at different temperatures and yeast percentages.","labels":0,"seconds_difference":1245.0,"score_ratio":3.4444444444} +{"post_id":"9tb7qo","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Pizza dough question Sorry if this is a silly question, but here goes: I'm currently reading \"Mastering Pizza\" by Marc Vetri in trying to find a dough recipe that I may start Friday night to have for dinner on Saturday. One dough recipe in the book\u2014Single Naples Dough Ball at 70% Hydration\u2014claims that you may either do the first fermentation at room temperature for 2 hours (or up to 24 hours in the fridge), shape the dough balls, and then do a second fermentation at room temperature for another 6 to 12 hours (or for 8 hours in the fridge). With that said, I planned on making the dough Friday night, fermenting it in the fridge until Saturday morning, then balling up the dough ball and leaving it out at room temperature for about 6 hours until I complete shaping the pizza. However, from perusing around the pizza subreddit, I feel like the yeast percentages in Vetri's recipes are pretty low, especially given what I consider to be a pretty short fermentation time. For 166 grams of bread flour, he suggests using either .1 grams of fresh yeast, or .03 grams of active dry yeast. Does this seem too low? By my math this means I'll only be at .02% yeast as compared to the flour... Am I calculating something incorrectly?","c_root_id_A":"e8v8f61","c_root_id_B":"e8v2iig","created_at_utc_A":1541100706,"created_at_utc_B":1541096108,"score_A":7,"score_B":5,"human_ref_A":"We try to make ours three days or so in advance and let it slow ferment in the fridge. With the exact same ingredients, there is a huge difference in flavor between the slow ferment in the fridge and the same dough made same day. If you can make it today for Saturday and keep it in the fridge...","human_ref_B":"It's probably correct. The only thing I'll add is that with that little yeast, you'll need to be nice to it. Make sure your temperatures are what the recipe calls for.","labels":1,"seconds_difference":4598.0,"score_ratio":1.4} +{"post_id":"9tb7qo","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Pizza dough question Sorry if this is a silly question, but here goes: I'm currently reading \"Mastering Pizza\" by Marc Vetri in trying to find a dough recipe that I may start Friday night to have for dinner on Saturday. One dough recipe in the book\u2014Single Naples Dough Ball at 70% Hydration\u2014claims that you may either do the first fermentation at room temperature for 2 hours (or up to 24 hours in the fridge), shape the dough balls, and then do a second fermentation at room temperature for another 6 to 12 hours (or for 8 hours in the fridge). With that said, I planned on making the dough Friday night, fermenting it in the fridge until Saturday morning, then balling up the dough ball and leaving it out at room temperature for about 6 hours until I complete shaping the pizza. However, from perusing around the pizza subreddit, I feel like the yeast percentages in Vetri's recipes are pretty low, especially given what I consider to be a pretty short fermentation time. For 166 grams of bread flour, he suggests using either .1 grams of fresh yeast, or .03 grams of active dry yeast. Does this seem too low? By my math this means I'll only be at .02% yeast as compared to the flour... Am I calculating something incorrectly?","c_root_id_A":"e8v6nxb","c_root_id_B":"e8v8f61","created_at_utc_A":1541099368,"created_at_utc_B":1541100706,"score_A":3,"score_B":7,"human_ref_A":"It sounds like he's just using a very small amount of yeast because of a long fermentation time. For recipes using commercial yeast I'd expect proofing to be more like 2 hours, usually. There's a trade-off between doing a longer fermentation that draws out more flavor and convenience.","human_ref_B":"We try to make ours three days or so in advance and let it slow ferment in the fridge. With the exact same ingredients, there is a huge difference in flavor between the slow ferment in the fridge and the same dough made same day. If you can make it today for Saturday and keep it in the fridge...","labels":0,"seconds_difference":1338.0,"score_ratio":2.3333333333} +{"post_id":"7ilkqn","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Square pizza keeps sticking to the pan I have made this recipe twice, and both times it stuck terribly to the pan. This time I was extra careful, making sure that there was plenty of oil everywhere to reduce the chances of sticking, but I failed miserably. This dough is 70% hydration, so unless you use plenty of oil, it tends to stick to everything while raw. I made it using the no knead method, as it\u2019s mentioned in the article, and the only thing that I\u2019m doing differently is that I\u2019m not using an aluminum sheet pan like kenji does, but one these non-stick baking sheets that is a little beaten up by use. Apart from the pain in the ass that is unsticking these from the pan with a sharp spatula(which is terrible for the non stick coating of the pans) trying not to destroy the structure of the pizza, the end result is delicious and I would really like to make these and have them release effortlessly from the pan. I though about coating the dough in flour to reduce sticking, but I think this would mess with the texture. The article uses only oil, so my only conclusion is that the problem must be the pan that I\u2019m using. I would really appreciate if someone can shed some light into this matter. Thank you.","c_root_id_A":"dqzsaf8","c_root_id_B":"dqzpo5x","created_at_utc_A":1512821942,"created_at_utc_B":1512813901,"score_A":12,"score_B":7,"human_ref_A":"You could try sprinkling semolina or corn meal on your baking sheet before putting your pizza on it.","human_ref_B":"Try using parchment (not wax) paper instead of or along with the oil. Only other thing I can think of is a better pan. Buy a Detroit style pizza pan.","labels":1,"seconds_difference":8041.0,"score_ratio":1.7142857143} +{"post_id":"1x3ckn","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Spiced sweet potatoes catching on fire in the microwave?!? Something strange has happened two days in a row and I'm wondering if someone has any answers. Over the weekend I made roasted sweet potatoes, and I seasoned them with paprika (regular and smoked), cayenne, cinnamon, and salt. When I tried to warm them up in the microwave at work after about 7 seconds they were smoking and blackened and smelled like fire. I thought it might be the paper plate I used, so today I used a regular microwave safe plate and the same thing happened! Is there something with the combination of spices I don't know about? This is very puzzling to me. Both times the sweet potatoes were in the microwave for less than 10 seconds. And microwave works fine for other foods, I warmed up my quiche with no problems.","c_root_id_A":"cf7rum7","c_root_id_B":"cf7vv0n","created_at_utc_A":1391622084,"created_at_utc_B":1391630084,"score_A":6,"score_B":9,"human_ref_A":"This is seriously bizarre. The only thing I can think of is that your spices may have been adulterated with some kind of flammable thickening agent. Where did you buy them?","human_ref_B":"There are thousands of internet posts talking about sparking vegetables. I suspect sulfurs and like effects of microwaving a grape, but many places claim it is likely minerals causing arcing maybe due to eddy currents. http:\/\/answers.yahoo.com\/question\/index?qid=20060911061259AALYJUE Though I could imagine something is wrong with cheap spices from China. If you really care, try microwaving discs of sweet potato with no spices. Try microwaving a pile of spices with glass of water in microwave.","labels":0,"seconds_difference":8000.0,"score_ratio":1.5} +{"post_id":"1x3ckn","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Spiced sweet potatoes catching on fire in the microwave?!? Something strange has happened two days in a row and I'm wondering if someone has any answers. Over the weekend I made roasted sweet potatoes, and I seasoned them with paprika (regular and smoked), cayenne, cinnamon, and salt. When I tried to warm them up in the microwave at work after about 7 seconds they were smoking and blackened and smelled like fire. I thought it might be the paper plate I used, so today I used a regular microwave safe plate and the same thing happened! Is there something with the combination of spices I don't know about? This is very puzzling to me. Both times the sweet potatoes were in the microwave for less than 10 seconds. And microwave works fine for other foods, I warmed up my quiche with no problems.","c_root_id_A":"cf7t5hb","c_root_id_B":"cf7vv0n","created_at_utc_A":1391624689,"created_at_utc_B":1391630084,"score_A":4,"score_B":9,"human_ref_A":"Is it possible that the sugar content in the potato is contributing to this?","human_ref_B":"There are thousands of internet posts talking about sparking vegetables. I suspect sulfurs and like effects of microwaving a grape, but many places claim it is likely minerals causing arcing maybe due to eddy currents. http:\/\/answers.yahoo.com\/question\/index?qid=20060911061259AALYJUE Though I could imagine something is wrong with cheap spices from China. If you really care, try microwaving discs of sweet potato with no spices. Try microwaving a pile of spices with glass of water in microwave.","labels":0,"seconds_difference":5395.0,"score_ratio":2.25} +{"post_id":"2r5gha","domain":"askculinary_validation","upvote_ratio":0.72,"history":"I have a recipe for Yorkshire pudding that calls for 3 eggs. Everything else is easy to cut in half (1 cup milk and 1 cup four), but how would I do half the egg quantity without cracking all three eggs and only using half?","c_root_id_A":"cncnn70","c_root_id_B":"cnco71k","created_at_utc_A":1420244696,"created_at_utc_B":1420245798,"score_A":6,"score_B":17,"human_ref_A":"Crack one egg. Beat it. Weigh it and divide it in half. Mix half with another egg.","human_ref_B":"You could also do 2\/3 C of milk and flour and 2 eggs","labels":0,"seconds_difference":1102.0,"score_ratio":2.8333333333} +{"post_id":"2r5gha","domain":"askculinary_validation","upvote_ratio":0.72,"history":"I have a recipe for Yorkshire pudding that calls for 3 eggs. Everything else is easy to cut in half (1 cup milk and 1 cup four), but how would I do half the egg quantity without cracking all three eggs and only using half?","c_root_id_A":"cncqi7z","c_root_id_B":"cncnn70","created_at_utc_A":1420250512,"created_at_utc_B":1420244696,"score_A":14,"score_B":6,"human_ref_A":"Buy smaller eggs, use two. They vary a lot in size.","human_ref_B":"Crack one egg. Beat it. Weigh it and divide it in half. Mix half with another egg.","labels":1,"seconds_difference":5816.0,"score_ratio":2.3333333333} +{"post_id":"2r5gha","domain":"askculinary_validation","upvote_ratio":0.72,"history":"I have a recipe for Yorkshire pudding that calls for 3 eggs. Everything else is easy to cut in half (1 cup milk and 1 cup four), but how would I do half the egg quantity without cracking all three eggs and only using half?","c_root_id_A":"cncqo9u","c_root_id_B":"cncnn70","created_at_utc_A":1420250868,"created_at_utc_B":1420244696,"score_A":10,"score_B":6,"human_ref_A":"One of the reasons i love classic recipes created before standard measuring and non wood stoves. These recipes are very forgiving. Use two eggs.","human_ref_B":"Crack one egg. Beat it. Weigh it and divide it in half. Mix half with another egg.","labels":1,"seconds_difference":6172.0,"score_ratio":1.6666666667} +{"post_id":"2r5gha","domain":"askculinary_validation","upvote_ratio":0.72,"history":"I have a recipe for Yorkshire pudding that calls for 3 eggs. Everything else is easy to cut in half (1 cup milk and 1 cup four), but how would I do half the egg quantity without cracking all three eggs and only using half?","c_root_id_A":"cncqiyk","c_root_id_B":"cncqo9u","created_at_utc_A":1420250557,"created_at_utc_B":1420250868,"score_A":6,"score_B":10,"human_ref_A":"How much does an egg cost?","human_ref_B":"One of the reasons i love classic recipes created before standard measuring and non wood stoves. These recipes are very forgiving. Use two eggs.","labels":0,"seconds_difference":311.0,"score_ratio":1.6666666667} +{"post_id":"2r5gha","domain":"askculinary_validation","upvote_ratio":0.72,"history":"I have a recipe for Yorkshire pudding that calls for 3 eggs. Everything else is easy to cut in half (1 cup milk and 1 cup four), but how would I do half the egg quantity without cracking all three eggs and only using half?","c_root_id_A":"cncnn70","c_root_id_B":"cnctxcb","created_at_utc_A":1420244696,"created_at_utc_B":1420257729,"score_A":6,"score_B":8,"human_ref_A":"Crack one egg. Beat it. Weigh it and divide it in half. Mix half with another egg.","human_ref_B":"Just do a two-thirds recipe instead of a half recipe.","labels":0,"seconds_difference":13033.0,"score_ratio":1.3333333333} +{"post_id":"2r5gha","domain":"askculinary_validation","upvote_ratio":0.72,"history":"I have a recipe for Yorkshire pudding that calls for 3 eggs. Everything else is easy to cut in half (1 cup milk and 1 cup four), but how would I do half the egg quantity without cracking all three eggs and only using half?","c_root_id_A":"cncqiyk","c_root_id_B":"cnctxcb","created_at_utc_A":1420250557,"created_at_utc_B":1420257729,"score_A":6,"score_B":8,"human_ref_A":"How much does an egg cost?","human_ref_B":"Just do a two-thirds recipe instead of a half recipe.","labels":0,"seconds_difference":7172.0,"score_ratio":1.3333333333} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xeqvq","c_root_id_B":"c7xe785","created_at_utc_A":1358274332,"created_at_utc_B":1358272715,"score_A":59,"score_B":31,"human_ref_A":"1. Approx. 20 Chili Peppers (cayenne for that buffalo sauce) 2. Garlic 3. (optional) onions 4. 1 Cup vinegar 5. 2 Cups Water Rough chop Peppers, Garlic, and Onion. Saute in a pan. Once thats all done, add some water and continue to cook it untill most of the water is reduced a bunch. Allow to cool. Put into a blender\/food processor, and slowly add the vinegar as you blend the peppers. Season with more whatever you want (salt\/pepper\/garlic\/chili powder\/etc). You can strain it through something fine like a coffee filter if you want to get rid of the pepper solids, but that's up to you. Obviously the amounts of liquids\/etc vary depending on how much you're making and how many peppers you're using. Once that's finished, you combine with some melted butter and toss with your wings.","human_ref_B":"Although Frank's Redhot claims to be the original hot sauce the Bellissimos used in their wings the claim has never been confirmed. The Bellissimo family who owns the Anchor Bar has never given out the family secret and since they market a bottled version of the sauce they most likely never will. Buffalo sauce is simply a mix of hot sauce and butter. Most resources state cayenne based hot sauce which would rule out the popular Tabasco sauce (it is made from tabasco peppers, not cayenne peppers). That doesn't mean you can't use it, just that it's not the original. You can start by mixing hot sauce and butter 50\/50 and adjusting it from there. Too hot, add more butter, not hot enough add more hot sauce. If you want it *really* hot add powdered cayenne to the sauce and a squeeze of lemon. Most likely the sauce you had was not quite this simple and to replicate a little more depth of flavour saute some garlic and onions before making the sauce and then strain. Edit - t**a**basco","labels":1,"seconds_difference":1617.0,"score_ratio":1.9032258065} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xemq0","c_root_id_B":"c7xeqvq","created_at_utc_A":1358273993,"created_at_utc_B":1358274332,"score_A":22,"score_B":59,"human_ref_A":"People keep talking about Frank's, and while I do use Frank's, I wanted to point out that Crystal is also popular for buffalo wings, more so in the southern US states though.","human_ref_B":"1. Approx. 20 Chili Peppers (cayenne for that buffalo sauce) 2. Garlic 3. (optional) onions 4. 1 Cup vinegar 5. 2 Cups Water Rough chop Peppers, Garlic, and Onion. Saute in a pan. Once thats all done, add some water and continue to cook it untill most of the water is reduced a bunch. Allow to cool. Put into a blender\/food processor, and slowly add the vinegar as you blend the peppers. Season with more whatever you want (salt\/pepper\/garlic\/chili powder\/etc). You can strain it through something fine like a coffee filter if you want to get rid of the pepper solids, but that's up to you. Obviously the amounts of liquids\/etc vary depending on how much you're making and how many peppers you're using. Once that's finished, you combine with some melted butter and toss with your wings.","labels":0,"seconds_difference":339.0,"score_ratio":2.6818181818} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xeqvq","c_root_id_B":"c7xdwvk","created_at_utc_A":1358274332,"created_at_utc_B":1358271869,"score_A":59,"score_B":10,"human_ref_A":"1. Approx. 20 Chili Peppers (cayenne for that buffalo sauce) 2. Garlic 3. (optional) onions 4. 1 Cup vinegar 5. 2 Cups Water Rough chop Peppers, Garlic, and Onion. Saute in a pan. Once thats all done, add some water and continue to cook it untill most of the water is reduced a bunch. Allow to cool. Put into a blender\/food processor, and slowly add the vinegar as you blend the peppers. Season with more whatever you want (salt\/pepper\/garlic\/chili powder\/etc). You can strain it through something fine like a coffee filter if you want to get rid of the pepper solids, but that's up to you. Obviously the amounts of liquids\/etc vary depending on how much you're making and how many peppers you're using. Once that's finished, you combine with some melted butter and toss with your wings.","human_ref_B":"Have you tried Franks Red Hot sauce? They claim to have made the original buffalo wing sauce and it's available in almost every supermarket. Cook up some fried chicken, mix the sauce half and half with butter, cover the chicken and bake for a short while. Serve with your own blue cheese sauce. Haven't tried it but here's a really easy looking recipe if you can't be bothered to deep fry: http:\/\/allrecipes.com\/recipe\/baked-buffalo-wings\/ Blue cheese dip: http:\/\/southernfood.about.com\/od\/cheesedips\/r\/bl30408v.htm Also brining chicken for a day beforehand (just water sugar salt) makes far juicier chicken. EDIT: Franks website: http:\/\/www.franksredhot.com\/products\/buffalo-wings-sauce","labels":1,"seconds_difference":2463.0,"score_ratio":5.9} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xehu3","c_root_id_B":"c7xeqvq","created_at_utc_A":1358273588,"created_at_utc_B":1358274332,"score_A":4,"score_B":59,"human_ref_A":"Every day is my honeymoon in America :) Which sauce were you using? The benchmark of wing sauce is just Frank's Red Hot and butter. And yes it has to be Frank's. It's something to do with the ratio of hot to vinegar but that's the flavor that you're looking for. http:\/\/www.amazon.co.uk\/Franks-RedHot-Original-Cayenne-Pepper\/dp\/B0005YWH2U\/ref=sr_1_2?ie=UTF8&qid=1358273565&sr=8-2","human_ref_B":"1. Approx. 20 Chili Peppers (cayenne for that buffalo sauce) 2. Garlic 3. (optional) onions 4. 1 Cup vinegar 5. 2 Cups Water Rough chop Peppers, Garlic, and Onion. Saute in a pan. Once thats all done, add some water and continue to cook it untill most of the water is reduced a bunch. Allow to cool. Put into a blender\/food processor, and slowly add the vinegar as you blend the peppers. Season with more whatever you want (salt\/pepper\/garlic\/chili powder\/etc). You can strain it through something fine like a coffee filter if you want to get rid of the pepper solids, but that's up to you. Obviously the amounts of liquids\/etc vary depending on how much you're making and how many peppers you're using. Once that's finished, you combine with some melted butter and toss with your wings.","labels":0,"seconds_difference":744.0,"score_ratio":14.75} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xe785","c_root_id_B":"c7xdwvk","created_at_utc_A":1358272715,"created_at_utc_B":1358271869,"score_A":31,"score_B":10,"human_ref_A":"Although Frank's Redhot claims to be the original hot sauce the Bellissimos used in their wings the claim has never been confirmed. The Bellissimo family who owns the Anchor Bar has never given out the family secret and since they market a bottled version of the sauce they most likely never will. Buffalo sauce is simply a mix of hot sauce and butter. Most resources state cayenne based hot sauce which would rule out the popular Tabasco sauce (it is made from tabasco peppers, not cayenne peppers). That doesn't mean you can't use it, just that it's not the original. You can start by mixing hot sauce and butter 50\/50 and adjusting it from there. Too hot, add more butter, not hot enough add more hot sauce. If you want it *really* hot add powdered cayenne to the sauce and a squeeze of lemon. Most likely the sauce you had was not quite this simple and to replicate a little more depth of flavour saute some garlic and onions before making the sauce and then strain. Edit - t**a**basco","human_ref_B":"Have you tried Franks Red Hot sauce? They claim to have made the original buffalo wing sauce and it's available in almost every supermarket. Cook up some fried chicken, mix the sauce half and half with butter, cover the chicken and bake for a short while. Serve with your own blue cheese sauce. Haven't tried it but here's a really easy looking recipe if you can't be bothered to deep fry: http:\/\/allrecipes.com\/recipe\/baked-buffalo-wings\/ Blue cheese dip: http:\/\/southernfood.about.com\/od\/cheesedips\/r\/bl30408v.htm Also brining chicken for a day beforehand (just water sugar salt) makes far juicier chicken. EDIT: Franks website: http:\/\/www.franksredhot.com\/products\/buffalo-wings-sauce","labels":1,"seconds_difference":846.0,"score_ratio":3.1} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xemq0","c_root_id_B":"c7xdwvk","created_at_utc_A":1358273993,"created_at_utc_B":1358271869,"score_A":22,"score_B":10,"human_ref_A":"People keep talking about Frank's, and while I do use Frank's, I wanted to point out that Crystal is also popular for buffalo wings, more so in the southern US states though.","human_ref_B":"Have you tried Franks Red Hot sauce? They claim to have made the original buffalo wing sauce and it's available in almost every supermarket. Cook up some fried chicken, mix the sauce half and half with butter, cover the chicken and bake for a short while. Serve with your own blue cheese sauce. Haven't tried it but here's a really easy looking recipe if you can't be bothered to deep fry: http:\/\/allrecipes.com\/recipe\/baked-buffalo-wings\/ Blue cheese dip: http:\/\/southernfood.about.com\/od\/cheesedips\/r\/bl30408v.htm Also brining chicken for a day beforehand (just water sugar salt) makes far juicier chicken. EDIT: Franks website: http:\/\/www.franksredhot.com\/products\/buffalo-wings-sauce","labels":1,"seconds_difference":2124.0,"score_ratio":2.2} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xemq0","c_root_id_B":"c7xehu3","created_at_utc_A":1358273993,"created_at_utc_B":1358273588,"score_A":22,"score_B":4,"human_ref_A":"People keep talking about Frank's, and while I do use Frank's, I wanted to point out that Crystal is also popular for buffalo wings, more so in the southern US states though.","human_ref_B":"Every day is my honeymoon in America :) Which sauce were you using? The benchmark of wing sauce is just Frank's Red Hot and butter. And yes it has to be Frank's. It's something to do with the ratio of hot to vinegar but that's the flavor that you're looking for. http:\/\/www.amazon.co.uk\/Franks-RedHot-Original-Cayenne-Pepper\/dp\/B0005YWH2U\/ref=sr_1_2?ie=UTF8&qid=1358273565&sr=8-2","labels":1,"seconds_difference":405.0,"score_ratio":5.5} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xf71w","c_root_id_B":"c7xehu3","created_at_utc_A":1358275621,"created_at_utc_B":1358273588,"score_A":10,"score_B":4,"human_ref_A":"Just adding my two cents here. I agree with combination of Frank's and butter, but IMO you won't get the same consistency you find at the bar or a restaurant. To thicken the sauce I've used two methods. 1. Add a slurry of corn starch and water after the sauce add butter have melted and started cooling. This works well if done perfectly but it is easy for it to start clumping. 2. This method seems to provide much more consistent results. Basically just make a small roux of flower and a little of your butter at the very beginning, then add sauce and rest of your butter. Melt slowly and don't let it come to a full boil. Hope I've helped and good luck!","human_ref_B":"Every day is my honeymoon in America :) Which sauce were you using? The benchmark of wing sauce is just Frank's Red Hot and butter. And yes it has to be Frank's. It's something to do with the ratio of hot to vinegar but that's the flavor that you're looking for. http:\/\/www.amazon.co.uk\/Franks-RedHot-Original-Cayenne-Pepper\/dp\/B0005YWH2U\/ref=sr_1_2?ie=UTF8&qid=1358273565&sr=8-2","labels":1,"seconds_difference":2033.0,"score_ratio":2.5} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xf0n5","c_root_id_B":"c7xf71w","created_at_utc_A":1358275122,"created_at_utc_B":1358275621,"score_A":5,"score_B":10,"human_ref_A":"You should visit \/r\/snackexchange It shouldn't be too difficult for anyone there to send you a variety of sauces to try (my favorite is the Tobasco brand with Garlic) and you just send them some awesome chocolates or crisps in return.","human_ref_B":"Just adding my two cents here. I agree with combination of Frank's and butter, but IMO you won't get the same consistency you find at the bar or a restaurant. To thicken the sauce I've used two methods. 1. Add a slurry of corn starch and water after the sauce add butter have melted and started cooling. This works well if done perfectly but it is easy for it to start clumping. 2. This method seems to provide much more consistent results. Basically just make a small roux of flower and a little of your butter at the very beginning, then add sauce and rest of your butter. Melt slowly and don't let it come to a full boil. Hope I've helped and good luck!","labels":0,"seconds_difference":499.0,"score_ratio":2.0} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xf773","c_root_id_B":"c7xehu3","created_at_utc_A":1358275631,"created_at_utc_B":1358273588,"score_A":7,"score_B":4,"human_ref_A":"Ok, I love Buffalo wings, and live about 30 min from Buffalo, but I spent many years living abroad and I had to get my fix somehow, so I have some ideas depending on what you have access to. Frank's is a cayenne and vinegar sauce so as long as you can get cayenne peppers you are good. 1) Frank's Red Hot and butter is the easiest and best way to go, but if you can't get it (2) make your own cayenne hot sauce from white vinegar, cayenne peppers (you can get them dried, powdered, or you can grow them and dry them yourself), and onion powder. (3) You can try to order Frank's from the internet; go to the Frank's website and see if there are any places that sell near you.","human_ref_B":"Every day is my honeymoon in America :) Which sauce were you using? The benchmark of wing sauce is just Frank's Red Hot and butter. And yes it has to be Frank's. It's something to do with the ratio of hot to vinegar but that's the flavor that you're looking for. http:\/\/www.amazon.co.uk\/Franks-RedHot-Original-Cayenne-Pepper\/dp\/B0005YWH2U\/ref=sr_1_2?ie=UTF8&qid=1358273565&sr=8-2","labels":1,"seconds_difference":2043.0,"score_ratio":1.75} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xf0n5","c_root_id_B":"c7xf773","created_at_utc_A":1358275122,"created_at_utc_B":1358275631,"score_A":5,"score_B":7,"human_ref_A":"You should visit \/r\/snackexchange It shouldn't be too difficult for anyone there to send you a variety of sauces to try (my favorite is the Tobasco brand with Garlic) and you just send them some awesome chocolates or crisps in return.","human_ref_B":"Ok, I love Buffalo wings, and live about 30 min from Buffalo, but I spent many years living abroad and I had to get my fix somehow, so I have some ideas depending on what you have access to. Frank's is a cayenne and vinegar sauce so as long as you can get cayenne peppers you are good. 1) Frank's Red Hot and butter is the easiest and best way to go, but if you can't get it (2) make your own cayenne hot sauce from white vinegar, cayenne peppers (you can get them dried, powdered, or you can grow them and dry them yourself), and onion powder. (3) You can try to order Frank's from the internet; go to the Frank's website and see if there are any places that sell near you.","labels":0,"seconds_difference":509.0,"score_ratio":1.4} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xfdie","c_root_id_B":"c7xehu3","created_at_utc_A":1358276089,"created_at_utc_B":1358273588,"score_A":7,"score_B":4,"human_ref_A":"Dozen wings AP flour 5 tbsp Frank's 5 tbsp butter 1 tbsp dist white vinegar Rinse wings with water and pat dry. Toss in plastic bag with flour to coat. Deep fry in 375 degree peanut oil for ~12 minutes until cooked through. In the meantime, heat sauce, butter and vinegar in small pot on low heat. Immediately when wings are cooked put in large bowl and cover with sauce. Toss until chicken is completely covered. Serve with ranch or blue cheese dressing and beer.","human_ref_B":"Every day is my honeymoon in America :) Which sauce were you using? The benchmark of wing sauce is just Frank's Red Hot and butter. And yes it has to be Frank's. It's something to do with the ratio of hot to vinegar but that's the flavor that you're looking for. http:\/\/www.amazon.co.uk\/Franks-RedHot-Original-Cayenne-Pepper\/dp\/B0005YWH2U\/ref=sr_1_2?ie=UTF8&qid=1358273565&sr=8-2","labels":1,"seconds_difference":2501.0,"score_ratio":1.75} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xfdie","c_root_id_B":"c7xf0n5","created_at_utc_A":1358276089,"created_at_utc_B":1358275122,"score_A":7,"score_B":5,"human_ref_A":"Dozen wings AP flour 5 tbsp Frank's 5 tbsp butter 1 tbsp dist white vinegar Rinse wings with water and pat dry. Toss in plastic bag with flour to coat. Deep fry in 375 degree peanut oil for ~12 minutes until cooked through. In the meantime, heat sauce, butter and vinegar in small pot on low heat. Immediately when wings are cooked put in large bowl and cover with sauce. Toss until chicken is completely covered. Serve with ranch or blue cheese dressing and beer.","human_ref_B":"You should visit \/r\/snackexchange It shouldn't be too difficult for anyone there to send you a variety of sauces to try (my favorite is the Tobasco brand with Garlic) and you just send them some awesome chocolates or crisps in return.","labels":1,"seconds_difference":967.0,"score_ratio":1.4} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xehu3","c_root_id_B":"c7xf0n5","created_at_utc_A":1358273588,"created_at_utc_B":1358275122,"score_A":4,"score_B":5,"human_ref_A":"Every day is my honeymoon in America :) Which sauce were you using? The benchmark of wing sauce is just Frank's Red Hot and butter. And yes it has to be Frank's. It's something to do with the ratio of hot to vinegar but that's the flavor that you're looking for. http:\/\/www.amazon.co.uk\/Franks-RedHot-Original-Cayenne-Pepper\/dp\/B0005YWH2U\/ref=sr_1_2?ie=UTF8&qid=1358273565&sr=8-2","human_ref_B":"You should visit \/r\/snackexchange It shouldn't be too difficult for anyone there to send you a variety of sauces to try (my favorite is the Tobasco brand with Garlic) and you just send them some awesome chocolates or crisps in return.","labels":0,"seconds_difference":1534.0,"score_ratio":1.25} +{"post_id":"16mkfe","domain":"askculinary_validation","upvote_ratio":0.95,"history":"How does a Brit make good Buffalo Wing sauce??? For our honeymoon in July, my Wife and I went to America for about 5 weeks (we're from the UK). Among the many awesome things we experienced in that time, one of them was buffalo wings! They weren't just tasty, they were that OMFG tasty that makes you stop and groan in appreciation. Anyway, we bought a bottle of sauce and brought it back with us, but now that it's all gone, we're at a loss as to getting some more. The supermarkets don't really stock it here as buffalo wings aren't really a UK thing, and the only way to get it is to ask some American friends who work on a nearby US military base near Cambridge to get some, but I don't want to have to ask them every other week or so, so I thought I'd make my own! Trouble is, I don't have the first clue where to start and online recipes I've found are too vague for someone who's never made a sauce like this before. So if anyone has made good buffalo sauce before and wants to help me, then I'll be immensely grateful! I'll even make a cup of tea in your honour!","c_root_id_A":"c7xgghr","c_root_id_B":"c7xehu3","created_at_utc_A":1358279010,"created_at_utc_B":1358273588,"score_A":5,"score_B":4,"human_ref_A":"Buffalo sauce IS just straight Franks n' butter... BUT, that's not to say you can't play around with it. I'm a wing junkie myself, and I think the Franks n' butter can be kinda boring. SO... Here's my recipe. Start with regular buffalo, then add: smidge of honey, little bit of dijon mustard, garlic powder, onion powder, cumin, white pepper, cayenne, worcestershire, and a teeny bit of liquid smoke. That, is a fuckin' wing sauce.","human_ref_B":"Every day is my honeymoon in America :) Which sauce were you using? The benchmark of wing sauce is just Frank's Red Hot and butter. And yes it has to be Frank's. It's something to do with the ratio of hot to vinegar but that's the flavor that you're looking for. http:\/\/www.amazon.co.uk\/Franks-RedHot-Original-Cayenne-Pepper\/dp\/B0005YWH2U\/ref=sr_1_2?ie=UTF8&qid=1358273565&sr=8-2","labels":1,"seconds_difference":5422.0,"score_ratio":1.25} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujfvff","c_root_id_B":"iujjpmk","created_at_utc_A":1667246403,"created_at_utc_B":1667247958,"score_A":11,"score_B":73,"human_ref_A":"I broke a roux one time by adding stuff that was too hot. Didn\u2019t know cold could do it. I add a lot of fridge-temp milk all at once to a roux every time I make \u201cAlfredo\u201d sauce because I know how much I need from experience and it\u2019s always fine.","human_ref_B":"As a cajun, I've made more dark roux's than I can count and I've had a roux break on me exactly 1 time. I was making a gumbo at an in-laws house and all I could trace it back to was very old Flour they had stored for God-knows how long in the back of their pantry.","labels":0,"seconds_difference":1555.0,"score_ratio":6.6363636364} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujd07w","c_root_id_B":"iujjpmk","created_at_utc_A":1667245257,"created_at_utc_B":1667247958,"score_A":3,"score_B":73,"human_ref_A":"Its pretty damn hard to honestly","human_ref_B":"As a cajun, I've made more dark roux's than I can count and I've had a roux break on me exactly 1 time. I was making a gumbo at an in-laws house and all I could trace it back to was very old Flour they had stored for God-knows how long in the back of their pantry.","labels":0,"seconds_difference":2701.0,"score_ratio":24.3333333333} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujkhbt","c_root_id_B":"iujfvff","created_at_utc_A":1667248274,"created_at_utc_B":1667246403,"score_A":19,"score_B":11,"human_ref_A":"Any broken sauce will be obvious. It will be clumpy the various ingredients will not combine. This post has pictures https:\/\/www.reddit.com\/r\/AskCulinary\/comments\/e55w8v\/help\\_with\\_why\\_my\\_roux\\_separated\\_for\\_my\\_gumbo\\_with\/","human_ref_B":"I broke a roux one time by adding stuff that was too hot. Didn\u2019t know cold could do it. I add a lot of fridge-temp milk all at once to a roux every time I make \u201cAlfredo\u201d sauce because I know how much I need from experience and it\u2019s always fine.","labels":1,"seconds_difference":1871.0,"score_ratio":1.7272727273} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujkhbt","c_root_id_B":"iujd07w","created_at_utc_A":1667248274,"created_at_utc_B":1667245257,"score_A":19,"score_B":3,"human_ref_A":"Any broken sauce will be obvious. It will be clumpy the various ingredients will not combine. This post has pictures https:\/\/www.reddit.com\/r\/AskCulinary\/comments\/e55w8v\/help\\_with\\_why\\_my\\_roux\\_separated\\_for\\_my\\_gumbo\\_with\/","human_ref_B":"Its pretty damn hard to honestly","labels":1,"seconds_difference":3017.0,"score_ratio":6.3333333333} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujfvff","c_root_id_B":"iujoxf6","created_at_utc_A":1667246403,"created_at_utc_B":1667250111,"score_A":11,"score_B":14,"human_ref_A":"I broke a roux one time by adding stuff that was too hot. Didn\u2019t know cold could do it. I add a lot of fridge-temp milk all at once to a roux every time I make \u201cAlfredo\u201d sauce because I know how much I need from experience and it\u2019s always fine.","human_ref_B":"Basically adding in small amounts make sure the roux is well incorporated and the roux doesn\u2019t form clumps or balls. A long time ago, in culinary school we weren\u2019t allowed to make a roux sauces with a whisk. We had to use a wooden spoon - so adding your liquid in batches so it gets smooth was key.","labels":0,"seconds_difference":3708.0,"score_ratio":1.2727272727} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujoxf6","c_root_id_B":"iujm4kf","created_at_utc_A":1667250111,"created_at_utc_B":1667248951,"score_A":14,"score_B":6,"human_ref_A":"Basically adding in small amounts make sure the roux is well incorporated and the roux doesn\u2019t form clumps or balls. A long time ago, in culinary school we weren\u2019t allowed to make a roux sauces with a whisk. We had to use a wooden spoon - so adding your liquid in batches so it gets smooth was key.","human_ref_B":"I dont think it's the roux that's breaking, I think more likely the cream is curdling. Normally you temper the cream by adding in a little of the warm mixture, so its not a sudden temperature change when you dump all the cream in. Not sure how that works with a roux though","labels":1,"seconds_difference":1160.0,"score_ratio":2.3333333333} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujd07w","c_root_id_B":"iujoxf6","created_at_utc_A":1667245257,"created_at_utc_B":1667250111,"score_A":3,"score_B":14,"human_ref_A":"Its pretty damn hard to honestly","human_ref_B":"Basically adding in small amounts make sure the roux is well incorporated and the roux doesn\u2019t form clumps or balls. A long time ago, in culinary school we weren\u2019t allowed to make a roux sauces with a whisk. We had to use a wooden spoon - so adding your liquid in batches so it gets smooth was key.","labels":0,"seconds_difference":4854.0,"score_ratio":4.6666666667} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujd07w","c_root_id_B":"iujfvff","created_at_utc_A":1667245257,"created_at_utc_B":1667246403,"score_A":3,"score_B":11,"human_ref_A":"Its pretty damn hard to honestly","human_ref_B":"I broke a roux one time by adding stuff that was too hot. Didn\u2019t know cold could do it. I add a lot of fridge-temp milk all at once to a roux every time I make \u201cAlfredo\u201d sauce because I know how much I need from experience and it\u2019s always fine.","labels":0,"seconds_difference":1146.0,"score_ratio":3.6666666667} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujyrjb","c_root_id_B":"iujm4kf","created_at_utc_A":1667254457,"created_at_utc_B":1667248951,"score_A":7,"score_B":6,"human_ref_A":"I've never broken a roux in Cajun cooking, not even when adding frozen trinity. I've seen a roux burned, but not separating because there is no dairy it. I'm talking about brown, nutty Cajun roux. If you're talking about b\u00e9chamel separating then that is a different story. B\u00e9chamel is a white roux with milk or cream. When you raise the heat too high, the fat separates from the liquid and it effectively breaks. I guess you could break a beurre mani\u00e9 (blond roux) if there is a lot of fat in the butter. Look up broken sauces, you'll likely recognize it in a photo if you've seen some homecooking lol","human_ref_B":"I dont think it's the roux that's breaking, I think more likely the cream is curdling. Normally you temper the cream by adding in a little of the warm mixture, so its not a sudden temperature change when you dump all the cream in. Not sure how that works with a roux though","labels":1,"seconds_difference":5506.0,"score_ratio":1.1666666667} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujyrjb","c_root_id_B":"iujd07w","created_at_utc_A":1667254457,"created_at_utc_B":1667245257,"score_A":7,"score_B":3,"human_ref_A":"I've never broken a roux in Cajun cooking, not even when adding frozen trinity. I've seen a roux burned, but not separating because there is no dairy it. I'm talking about brown, nutty Cajun roux. If you're talking about b\u00e9chamel separating then that is a different story. B\u00e9chamel is a white roux with milk or cream. When you raise the heat too high, the fat separates from the liquid and it effectively breaks. I guess you could break a beurre mani\u00e9 (blond roux) if there is a lot of fat in the butter. Look up broken sauces, you'll likely recognize it in a photo if you've seen some homecooking lol","human_ref_B":"Its pretty damn hard to honestly","labels":1,"seconds_difference":9200.0,"score_ratio":2.3333333333} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iujd07w","c_root_id_B":"iujm4kf","created_at_utc_A":1667245257,"created_at_utc_B":1667248951,"score_A":3,"score_B":6,"human_ref_A":"Its pretty damn hard to honestly","human_ref_B":"I dont think it's the roux that's breaking, I think more likely the cream is curdling. Normally you temper the cream by adding in a little of the warm mixture, so its not a sudden temperature change when you dump all the cream in. Not sure how that works with a roux though","labels":0,"seconds_difference":3694.0,"score_ratio":2.0} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iuk7lop","c_root_id_B":"iujd07w","created_at_utc_A":1667258671,"created_at_utc_B":1667245257,"score_A":4,"score_B":3,"human_ref_A":"Breaking a roux, you have to *try* to do it. Breaking say a hollandaise or a b\u00e9arnaise, much easier. Sometimes just dropping in a little water by mistake and that shit breaks. It get clumpy basically, and is no longer smooth.","human_ref_B":"Its pretty damn hard to honestly","labels":1,"seconds_difference":13414.0,"score_ratio":1.3333333333} +{"post_id":"yiluts","domain":"askculinary_validation","upvote_ratio":0.95,"history":"What does it mean to \"break roux\"? Recipe said to add cream in small amounts so roux doesn't break. What does that look like and how do you know?","c_root_id_A":"iuk8uiz","c_root_id_B":"iukb6vo","created_at_utc_A":1667259262,"created_at_utc_B":1667260374,"score_A":2,"score_B":3,"human_ref_A":"Chunky.","human_ref_B":"Just don\u2019t stop stirring and you don\u2019t have to find out.","labels":0,"seconds_difference":1112.0,"score_ratio":1.5} +{"post_id":"9wg5ct","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Why do you need precise measurements in dough-making, when you add flour as needed to get the right wetness? I've seen people, including Kenji Lopez-Alt who I've learned pretty much everything from, insist that you have to weigh your ingredients and can't measure by volume when making doughs and such. I still don't have a scale, though I'm considering it...but every recipe for dough or pasta has you turn it out onto a well-floured surface, throwing an unspecified amount on top before flipping so it doesn't stick, and often times even says to add flour as needed to get the right consistency. So I guess my question is, what's the point in weighing when all of your precision gets ruined by periodic additions of flour? Is the need for precision overstated? More relevant in cakes and other kind of baking, and just less important in dough? Thanks!","c_root_id_A":"e9kev0d","c_root_id_B":"e9kg2ql","created_at_utc_A":1542046669,"created_at_utc_B":1542047597,"score_A":21,"score_B":23,"human_ref_A":"You have to keep something steady to measure against. If you guestimate the yeast you will alternate between bricks and overproofed collapsing loaves. Plus, the dough consistency is what the yeast cares about, IE it will be too effective in an overly hydrated dough.","human_ref_B":"It's more for good habit to develop consistency then it is a \"you must do this or you'll fail\" type thing. Measuring cups are wildly inconsistent between brands. Add to that, a cup of densely packed flour will contain more flour then a cup of loosely packed and it adds up. Today's \"cup of flour\" might weigh 120g, tomorrow you scooped hager and compacted it and it might weigh 140g - your now 20g (about 15%) off. At the end you adjust and add flour or water as needed and honestly, as a occasional home cook, that's probably fine - you're not trying to write a cookbook or win any Michelin Stars. However, if you start measuring by weight, you'll find that you become more consistent. That amazing pie crust you made that one time, will eventually be the pie crust you always make since you know exactly - down to the gram - how much flour, water, and salt went in to it.","labels":0,"seconds_difference":928.0,"score_ratio":1.0952380952} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cws2u0y","c_root_id_B":"cwrs9hx","created_at_utc_A":1446925839,"created_at_utc_B":1446905086,"score_A":162,"score_B":31,"human_ref_A":"There are some old urban myths appearing in this thread, maybe it would be useful to step back for a second and discuss the purpose of oil in your food so we understand *why* we cook with it. **The short version: For the vast majority of cooking, the oil in your pan is used primarily for the purpose of conducting heat from the pan into the food. The only thing that really matters is that the oil is hot enough to start cooking when you introduce food to the oiled pan.** Heat transfers through three different modes: conduction (direct contact), convection (a volume of hot air or liquid passing over it) and radiation (think broiler or glowing coals in a grill). When you're cooking in a pan, almost all of the heat transfer is through conduction, a tiny bit through convection, and essentially none as radiation. Oil's purpose in this environment is to assist in conduction of heat from the pan into the food. Imagine for a second that you have a totally dry stainless steel pan, and you threw in for example, julienned bell peppers, with no oil. How do you think the peppers will cook? Depending on how they landed, different pieces will have different amount of physical contact with the pan. If you leave it as is and let it cook until browning then remove the peppers, you'll find lots of little browned\/scorched spots where the peppers made good contact with the pan, and nearly raw pepper where it didn't make good contact with the pan. Even for a very good pan and a flat food (let's say, a steak) you still get very imperfect contact between the hot pan and the cold food. Go ahead and try to sear a steak in your best pan with no oil and see what happens. Even the most precisely cut steak isn't totally flat, and the pan itself has tons of little microscopic valleys and crannies on it too. Oil is a viscous liquid that conducts heat fairly well and doesn't boil away like water. So when you introduce it to the pan, it can heat up to the same temperature as the pan, and it can fill all the little gaps between your food and the pan. It compensates for the poor contact between food and pan. Another key advantage of cooking oil is that it can prevent food from sticking to stainless steel pans. There are some urban myths about *why* this is, such as \"oil is slippery\" (which is a factor but not the biggest one), some nonsense about steam coming out of food, and other nonsense about pans being temporarily \"cured\" like a cast iron pan. The real reason is that the oil can set surface proteins on your food before the food makes full contact directly with the pan. Think about egg whites for a moment; they're liquid, but when sufficiently heated they solidify into whatever shape they were when they hit the critical temperature. At a microscopic level, even the smoothest pan is actually pretty rough and textured. Ignoring non-stick pans for a moment, when you cook an egg directly on the pan, you can think of the whites as basically setting up in exactly the shape and contour of the pan on that microscopic level. So there's a large surface where the egg and pan fit together like lego bricks and that egg isn't going to want to move. If your pan contains hot oil before you introduce the egg, the egg isn't directly hitting the pan, it's hitting the hot oil first. If you do it right, the outermost proteins on that egg will set up before they reach the pan itself. Now you have an egg whose shape *doesn't* match that of the pan, and there's a slippery layer of oil between it and the pan. No sticking! If the oil was not hot enough to set the outermost proteins, the egg will sink right through and stick to the pan as it cooks. Darn near all proteins you cook are to some extent like the egg on a microscopic level. Fish in particular contains a ton of albumin that sets up similarly to egg whites (this is the white stuff that comes out of your salmon when you cook it). If your oil is sufficiently hot, there's no opportunity for the surface proteins to adhere to the pan. This is why you want to hear the food *sizzle* when it goes into the pan - it's an indication that the oil is reasonably hot, because it's hot enough that it's causing water to rapidly boil off. So when you cook, it doesn't really matter if the oil went into the pan when it was hot or cold, so long as (1) the oil is hot enough to start cooking when you add the food and (2) the oil isn't so hot that it's burning.","human_ref_B":"If you're using stainless steel pans and you wonder why everything sticks to the metal during cooking, then heating the pan first and applying oil will be your solution. This creates a temporary patina that keeps the metal from bonding directly with your food. If you do it right, you can get a great sear on your skin side down salmon and not have it tear apart upon flipping. Each time you wash your stainless steel you destroy the patina, so you'll have to make this a habit for each time you cook. Read here for more info.","labels":1,"seconds_difference":20753.0,"score_ratio":5.2258064516} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cws2u0y","c_root_id_B":"cwrp40b","created_at_utc_A":1446925839,"created_at_utc_B":1446893034,"score_A":162,"score_B":23,"human_ref_A":"There are some old urban myths appearing in this thread, maybe it would be useful to step back for a second and discuss the purpose of oil in your food so we understand *why* we cook with it. **The short version: For the vast majority of cooking, the oil in your pan is used primarily for the purpose of conducting heat from the pan into the food. The only thing that really matters is that the oil is hot enough to start cooking when you introduce food to the oiled pan.** Heat transfers through three different modes: conduction (direct contact), convection (a volume of hot air or liquid passing over it) and radiation (think broiler or glowing coals in a grill). When you're cooking in a pan, almost all of the heat transfer is through conduction, a tiny bit through convection, and essentially none as radiation. Oil's purpose in this environment is to assist in conduction of heat from the pan into the food. Imagine for a second that you have a totally dry stainless steel pan, and you threw in for example, julienned bell peppers, with no oil. How do you think the peppers will cook? Depending on how they landed, different pieces will have different amount of physical contact with the pan. If you leave it as is and let it cook until browning then remove the peppers, you'll find lots of little browned\/scorched spots where the peppers made good contact with the pan, and nearly raw pepper where it didn't make good contact with the pan. Even for a very good pan and a flat food (let's say, a steak) you still get very imperfect contact between the hot pan and the cold food. Go ahead and try to sear a steak in your best pan with no oil and see what happens. Even the most precisely cut steak isn't totally flat, and the pan itself has tons of little microscopic valleys and crannies on it too. Oil is a viscous liquid that conducts heat fairly well and doesn't boil away like water. So when you introduce it to the pan, it can heat up to the same temperature as the pan, and it can fill all the little gaps between your food and the pan. It compensates for the poor contact between food and pan. Another key advantage of cooking oil is that it can prevent food from sticking to stainless steel pans. There are some urban myths about *why* this is, such as \"oil is slippery\" (which is a factor but not the biggest one), some nonsense about steam coming out of food, and other nonsense about pans being temporarily \"cured\" like a cast iron pan. The real reason is that the oil can set surface proteins on your food before the food makes full contact directly with the pan. Think about egg whites for a moment; they're liquid, but when sufficiently heated they solidify into whatever shape they were when they hit the critical temperature. At a microscopic level, even the smoothest pan is actually pretty rough and textured. Ignoring non-stick pans for a moment, when you cook an egg directly on the pan, you can think of the whites as basically setting up in exactly the shape and contour of the pan on that microscopic level. So there's a large surface where the egg and pan fit together like lego bricks and that egg isn't going to want to move. If your pan contains hot oil before you introduce the egg, the egg isn't directly hitting the pan, it's hitting the hot oil first. If you do it right, the outermost proteins on that egg will set up before they reach the pan itself. Now you have an egg whose shape *doesn't* match that of the pan, and there's a slippery layer of oil between it and the pan. No sticking! If the oil was not hot enough to set the outermost proteins, the egg will sink right through and stick to the pan as it cooks. Darn near all proteins you cook are to some extent like the egg on a microscopic level. Fish in particular contains a ton of albumin that sets up similarly to egg whites (this is the white stuff that comes out of your salmon when you cook it). If your oil is sufficiently hot, there's no opportunity for the surface proteins to adhere to the pan. This is why you want to hear the food *sizzle* when it goes into the pan - it's an indication that the oil is reasonably hot, because it's hot enough that it's causing water to rapidly boil off. So when you cook, it doesn't really matter if the oil went into the pan when it was hot or cold, so long as (1) the oil is hot enough to start cooking when you add the food and (2) the oil isn't so hot that it's burning.","human_ref_B":"Heating the pan first, then the oil and then adding ingredients will completely change how you cook, it takes a few extra minutes but it is so worth it, it helps sear things rather than accidentally stewing them. If you're putting garlic in though be suuuuuper vigilant as it may burn v quickly.","labels":1,"seconds_difference":32805.0,"score_ratio":7.0434782609} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cws2u0y","c_root_id_B":"cwrsyrd","created_at_utc_A":1446925839,"created_at_utc_B":1446907010,"score_A":162,"score_B":9,"human_ref_A":"There are some old urban myths appearing in this thread, maybe it would be useful to step back for a second and discuss the purpose of oil in your food so we understand *why* we cook with it. **The short version: For the vast majority of cooking, the oil in your pan is used primarily for the purpose of conducting heat from the pan into the food. The only thing that really matters is that the oil is hot enough to start cooking when you introduce food to the oiled pan.** Heat transfers through three different modes: conduction (direct contact), convection (a volume of hot air or liquid passing over it) and radiation (think broiler or glowing coals in a grill). When you're cooking in a pan, almost all of the heat transfer is through conduction, a tiny bit through convection, and essentially none as radiation. Oil's purpose in this environment is to assist in conduction of heat from the pan into the food. Imagine for a second that you have a totally dry stainless steel pan, and you threw in for example, julienned bell peppers, with no oil. How do you think the peppers will cook? Depending on how they landed, different pieces will have different amount of physical contact with the pan. If you leave it as is and let it cook until browning then remove the peppers, you'll find lots of little browned\/scorched spots where the peppers made good contact with the pan, and nearly raw pepper where it didn't make good contact with the pan. Even for a very good pan and a flat food (let's say, a steak) you still get very imperfect contact between the hot pan and the cold food. Go ahead and try to sear a steak in your best pan with no oil and see what happens. Even the most precisely cut steak isn't totally flat, and the pan itself has tons of little microscopic valleys and crannies on it too. Oil is a viscous liquid that conducts heat fairly well and doesn't boil away like water. So when you introduce it to the pan, it can heat up to the same temperature as the pan, and it can fill all the little gaps between your food and the pan. It compensates for the poor contact between food and pan. Another key advantage of cooking oil is that it can prevent food from sticking to stainless steel pans. There are some urban myths about *why* this is, such as \"oil is slippery\" (which is a factor but not the biggest one), some nonsense about steam coming out of food, and other nonsense about pans being temporarily \"cured\" like a cast iron pan. The real reason is that the oil can set surface proteins on your food before the food makes full contact directly with the pan. Think about egg whites for a moment; they're liquid, but when sufficiently heated they solidify into whatever shape they were when they hit the critical temperature. At a microscopic level, even the smoothest pan is actually pretty rough and textured. Ignoring non-stick pans for a moment, when you cook an egg directly on the pan, you can think of the whites as basically setting up in exactly the shape and contour of the pan on that microscopic level. So there's a large surface where the egg and pan fit together like lego bricks and that egg isn't going to want to move. If your pan contains hot oil before you introduce the egg, the egg isn't directly hitting the pan, it's hitting the hot oil first. If you do it right, the outermost proteins on that egg will set up before they reach the pan itself. Now you have an egg whose shape *doesn't* match that of the pan, and there's a slippery layer of oil between it and the pan. No sticking! If the oil was not hot enough to set the outermost proteins, the egg will sink right through and stick to the pan as it cooks. Darn near all proteins you cook are to some extent like the egg on a microscopic level. Fish in particular contains a ton of albumin that sets up similarly to egg whites (this is the white stuff that comes out of your salmon when you cook it). If your oil is sufficiently hot, there's no opportunity for the surface proteins to adhere to the pan. This is why you want to hear the food *sizzle* when it goes into the pan - it's an indication that the oil is reasonably hot, because it's hot enough that it's causing water to rapidly boil off. So when you cook, it doesn't really matter if the oil went into the pan when it was hot or cold, so long as (1) the oil is hot enough to start cooking when you add the food and (2) the oil isn't so hot that it's burning.","human_ref_B":"I'll give you an example. When I need roasted garlic I put the garlic in a pan and cover it with oil then bake it as hot as possible. What happens is the garlic leaches its flavor into the oil. In return I get garlic that is very sweet with less of the \"garlic\" flavor. I also get oil that tastes like garlic. The same is true with water. If I want to make stock I put all the veggies and\/or meat in cold water and bring it to a boil. This leaches the flavors from the ingredients and makes the water flavorful. If I want to cook something by boiling it I bring the water to a boil first and then add what I'm cooking. I imagine you don't want to eat all of the oil that you cooked your food in. So it is best, in most cases, to heat pan, add oil, add ingredients. edit: grammar","labels":1,"seconds_difference":18829.0,"score_ratio":18.0} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cwrrvth","c_root_id_B":"cws2u0y","created_at_utc_A":1446903954,"created_at_utc_B":1446925839,"score_A":3,"score_B":162,"human_ref_A":"Do these same rules apply if you're making an infused oil?","human_ref_B":"There are some old urban myths appearing in this thread, maybe it would be useful to step back for a second and discuss the purpose of oil in your food so we understand *why* we cook with it. **The short version: For the vast majority of cooking, the oil in your pan is used primarily for the purpose of conducting heat from the pan into the food. The only thing that really matters is that the oil is hot enough to start cooking when you introduce food to the oiled pan.** Heat transfers through three different modes: conduction (direct contact), convection (a volume of hot air or liquid passing over it) and radiation (think broiler or glowing coals in a grill). When you're cooking in a pan, almost all of the heat transfer is through conduction, a tiny bit through convection, and essentially none as radiation. Oil's purpose in this environment is to assist in conduction of heat from the pan into the food. Imagine for a second that you have a totally dry stainless steel pan, and you threw in for example, julienned bell peppers, with no oil. How do you think the peppers will cook? Depending on how they landed, different pieces will have different amount of physical contact with the pan. If you leave it as is and let it cook until browning then remove the peppers, you'll find lots of little browned\/scorched spots where the peppers made good contact with the pan, and nearly raw pepper where it didn't make good contact with the pan. Even for a very good pan and a flat food (let's say, a steak) you still get very imperfect contact between the hot pan and the cold food. Go ahead and try to sear a steak in your best pan with no oil and see what happens. Even the most precisely cut steak isn't totally flat, and the pan itself has tons of little microscopic valleys and crannies on it too. Oil is a viscous liquid that conducts heat fairly well and doesn't boil away like water. So when you introduce it to the pan, it can heat up to the same temperature as the pan, and it can fill all the little gaps between your food and the pan. It compensates for the poor contact between food and pan. Another key advantage of cooking oil is that it can prevent food from sticking to stainless steel pans. There are some urban myths about *why* this is, such as \"oil is slippery\" (which is a factor but not the biggest one), some nonsense about steam coming out of food, and other nonsense about pans being temporarily \"cured\" like a cast iron pan. The real reason is that the oil can set surface proteins on your food before the food makes full contact directly with the pan. Think about egg whites for a moment; they're liquid, but when sufficiently heated they solidify into whatever shape they were when they hit the critical temperature. At a microscopic level, even the smoothest pan is actually pretty rough and textured. Ignoring non-stick pans for a moment, when you cook an egg directly on the pan, you can think of the whites as basically setting up in exactly the shape and contour of the pan on that microscopic level. So there's a large surface where the egg and pan fit together like lego bricks and that egg isn't going to want to move. If your pan contains hot oil before you introduce the egg, the egg isn't directly hitting the pan, it's hitting the hot oil first. If you do it right, the outermost proteins on that egg will set up before they reach the pan itself. Now you have an egg whose shape *doesn't* match that of the pan, and there's a slippery layer of oil between it and the pan. No sticking! If the oil was not hot enough to set the outermost proteins, the egg will sink right through and stick to the pan as it cooks. Darn near all proteins you cook are to some extent like the egg on a microscopic level. Fish in particular contains a ton of albumin that sets up similarly to egg whites (this is the white stuff that comes out of your salmon when you cook it). If your oil is sufficiently hot, there's no opportunity for the surface proteins to adhere to the pan. This is why you want to hear the food *sizzle* when it goes into the pan - it's an indication that the oil is reasonably hot, because it's hot enough that it's causing water to rapidly boil off. So when you cook, it doesn't really matter if the oil went into the pan when it was hot or cold, so long as (1) the oil is hot enough to start cooking when you add the food and (2) the oil isn't so hot that it's burning.","labels":0,"seconds_difference":21885.0,"score_ratio":54.0} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cws2u0y","c_root_id_B":"cwry6mu","created_at_utc_A":1446925839,"created_at_utc_B":1446917722,"score_A":162,"score_B":4,"human_ref_A":"There are some old urban myths appearing in this thread, maybe it would be useful to step back for a second and discuss the purpose of oil in your food so we understand *why* we cook with it. **The short version: For the vast majority of cooking, the oil in your pan is used primarily for the purpose of conducting heat from the pan into the food. The only thing that really matters is that the oil is hot enough to start cooking when you introduce food to the oiled pan.** Heat transfers through three different modes: conduction (direct contact), convection (a volume of hot air or liquid passing over it) and radiation (think broiler or glowing coals in a grill). When you're cooking in a pan, almost all of the heat transfer is through conduction, a tiny bit through convection, and essentially none as radiation. Oil's purpose in this environment is to assist in conduction of heat from the pan into the food. Imagine for a second that you have a totally dry stainless steel pan, and you threw in for example, julienned bell peppers, with no oil. How do you think the peppers will cook? Depending on how they landed, different pieces will have different amount of physical contact with the pan. If you leave it as is and let it cook until browning then remove the peppers, you'll find lots of little browned\/scorched spots where the peppers made good contact with the pan, and nearly raw pepper where it didn't make good contact with the pan. Even for a very good pan and a flat food (let's say, a steak) you still get very imperfect contact between the hot pan and the cold food. Go ahead and try to sear a steak in your best pan with no oil and see what happens. Even the most precisely cut steak isn't totally flat, and the pan itself has tons of little microscopic valleys and crannies on it too. Oil is a viscous liquid that conducts heat fairly well and doesn't boil away like water. So when you introduce it to the pan, it can heat up to the same temperature as the pan, and it can fill all the little gaps between your food and the pan. It compensates for the poor contact between food and pan. Another key advantage of cooking oil is that it can prevent food from sticking to stainless steel pans. There are some urban myths about *why* this is, such as \"oil is slippery\" (which is a factor but not the biggest one), some nonsense about steam coming out of food, and other nonsense about pans being temporarily \"cured\" like a cast iron pan. The real reason is that the oil can set surface proteins on your food before the food makes full contact directly with the pan. Think about egg whites for a moment; they're liquid, but when sufficiently heated they solidify into whatever shape they were when they hit the critical temperature. At a microscopic level, even the smoothest pan is actually pretty rough and textured. Ignoring non-stick pans for a moment, when you cook an egg directly on the pan, you can think of the whites as basically setting up in exactly the shape and contour of the pan on that microscopic level. So there's a large surface where the egg and pan fit together like lego bricks and that egg isn't going to want to move. If your pan contains hot oil before you introduce the egg, the egg isn't directly hitting the pan, it's hitting the hot oil first. If you do it right, the outermost proteins on that egg will set up before they reach the pan itself. Now you have an egg whose shape *doesn't* match that of the pan, and there's a slippery layer of oil between it and the pan. No sticking! If the oil was not hot enough to set the outermost proteins, the egg will sink right through and stick to the pan as it cooks. Darn near all proteins you cook are to some extent like the egg on a microscopic level. Fish in particular contains a ton of albumin that sets up similarly to egg whites (this is the white stuff that comes out of your salmon when you cook it). If your oil is sufficiently hot, there's no opportunity for the surface proteins to adhere to the pan. This is why you want to hear the food *sizzle* when it goes into the pan - it's an indication that the oil is reasonably hot, because it's hot enough that it's causing water to rapidly boil off. So when you cook, it doesn't really matter if the oil went into the pan when it was hot or cold, so long as (1) the oil is hot enough to start cooking when you add the food and (2) the oil isn't so hot that it's burning.","human_ref_B":"NEVER preheat a tin-lined copper pan (which are the best sauce and saute pans, imo, but ludicrously expensive). The tin will melt off because copper heats so quickly.","labels":1,"seconds_difference":8117.0,"score_ratio":40.5} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cws2u0y","c_root_id_B":"cwry98f","created_at_utc_A":1446925839,"created_at_utc_B":1446917852,"score_A":162,"score_B":3,"human_ref_A":"There are some old urban myths appearing in this thread, maybe it would be useful to step back for a second and discuss the purpose of oil in your food so we understand *why* we cook with it. **The short version: For the vast majority of cooking, the oil in your pan is used primarily for the purpose of conducting heat from the pan into the food. The only thing that really matters is that the oil is hot enough to start cooking when you introduce food to the oiled pan.** Heat transfers through three different modes: conduction (direct contact), convection (a volume of hot air or liquid passing over it) and radiation (think broiler or glowing coals in a grill). When you're cooking in a pan, almost all of the heat transfer is through conduction, a tiny bit through convection, and essentially none as radiation. Oil's purpose in this environment is to assist in conduction of heat from the pan into the food. Imagine for a second that you have a totally dry stainless steel pan, and you threw in for example, julienned bell peppers, with no oil. How do you think the peppers will cook? Depending on how they landed, different pieces will have different amount of physical contact with the pan. If you leave it as is and let it cook until browning then remove the peppers, you'll find lots of little browned\/scorched spots where the peppers made good contact with the pan, and nearly raw pepper where it didn't make good contact with the pan. Even for a very good pan and a flat food (let's say, a steak) you still get very imperfect contact between the hot pan and the cold food. Go ahead and try to sear a steak in your best pan with no oil and see what happens. Even the most precisely cut steak isn't totally flat, and the pan itself has tons of little microscopic valleys and crannies on it too. Oil is a viscous liquid that conducts heat fairly well and doesn't boil away like water. So when you introduce it to the pan, it can heat up to the same temperature as the pan, and it can fill all the little gaps between your food and the pan. It compensates for the poor contact between food and pan. Another key advantage of cooking oil is that it can prevent food from sticking to stainless steel pans. There are some urban myths about *why* this is, such as \"oil is slippery\" (which is a factor but not the biggest one), some nonsense about steam coming out of food, and other nonsense about pans being temporarily \"cured\" like a cast iron pan. The real reason is that the oil can set surface proteins on your food before the food makes full contact directly with the pan. Think about egg whites for a moment; they're liquid, but when sufficiently heated they solidify into whatever shape they were when they hit the critical temperature. At a microscopic level, even the smoothest pan is actually pretty rough and textured. Ignoring non-stick pans for a moment, when you cook an egg directly on the pan, you can think of the whites as basically setting up in exactly the shape and contour of the pan on that microscopic level. So there's a large surface where the egg and pan fit together like lego bricks and that egg isn't going to want to move. If your pan contains hot oil before you introduce the egg, the egg isn't directly hitting the pan, it's hitting the hot oil first. If you do it right, the outermost proteins on that egg will set up before they reach the pan itself. Now you have an egg whose shape *doesn't* match that of the pan, and there's a slippery layer of oil between it and the pan. No sticking! If the oil was not hot enough to set the outermost proteins, the egg will sink right through and stick to the pan as it cooks. Darn near all proteins you cook are to some extent like the egg on a microscopic level. Fish in particular contains a ton of albumin that sets up similarly to egg whites (this is the white stuff that comes out of your salmon when you cook it). If your oil is sufficiently hot, there's no opportunity for the surface proteins to adhere to the pan. This is why you want to hear the food *sizzle* when it goes into the pan - it's an indication that the oil is reasonably hot, because it's hot enough that it's causing water to rapidly boil off. So when you cook, it doesn't really matter if the oil went into the pan when it was hot or cold, so long as (1) the oil is hot enough to start cooking when you add the food and (2) the oil isn't so hot that it's burning.","human_ref_B":"I swear that Alton Brown said that heating the pan first expands the metal and that there are tiny cracks in the surface of the pan that are closed off by the expansion. So heating the pan without oil first makes for a smoother surface at a microscopic level.","labels":1,"seconds_difference":7987.0,"score_ratio":54.0} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cwrp40b","c_root_id_B":"cwrs9hx","created_at_utc_A":1446893034,"created_at_utc_B":1446905086,"score_A":23,"score_B":31,"human_ref_A":"Heating the pan first, then the oil and then adding ingredients will completely change how you cook, it takes a few extra minutes but it is so worth it, it helps sear things rather than accidentally stewing them. If you're putting garlic in though be suuuuuper vigilant as it may burn v quickly.","human_ref_B":"If you're using stainless steel pans and you wonder why everything sticks to the metal during cooking, then heating the pan first and applying oil will be your solution. This creates a temporary patina that keeps the metal from bonding directly with your food. If you do it right, you can get a great sear on your skin side down salmon and not have it tear apart upon flipping. Each time you wash your stainless steel you destroy the patina, so you'll have to make this a habit for each time you cook. Read here for more info.","labels":0,"seconds_difference":12052.0,"score_ratio":1.347826087} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cwrrvth","c_root_id_B":"cwrs9hx","created_at_utc_A":1446903954,"created_at_utc_B":1446905086,"score_A":3,"score_B":31,"human_ref_A":"Do these same rules apply if you're making an infused oil?","human_ref_B":"If you're using stainless steel pans and you wonder why everything sticks to the metal during cooking, then heating the pan first and applying oil will be your solution. This creates a temporary patina that keeps the metal from bonding directly with your food. If you do it right, you can get a great sear on your skin side down salmon and not have it tear apart upon flipping. Each time you wash your stainless steel you destroy the patina, so you'll have to make this a habit for each time you cook. Read here for more info.","labels":0,"seconds_difference":1132.0,"score_ratio":10.3333333333} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cwrsyrd","c_root_id_B":"cwrrvth","created_at_utc_A":1446907010,"created_at_utc_B":1446903954,"score_A":9,"score_B":3,"human_ref_A":"I'll give you an example. When I need roasted garlic I put the garlic in a pan and cover it with oil then bake it as hot as possible. What happens is the garlic leaches its flavor into the oil. In return I get garlic that is very sweet with less of the \"garlic\" flavor. I also get oil that tastes like garlic. The same is true with water. If I want to make stock I put all the veggies and\/or meat in cold water and bring it to a boil. This leaches the flavors from the ingredients and makes the water flavorful. If I want to cook something by boiling it I bring the water to a boil first and then add what I'm cooking. I imagine you don't want to eat all of the oil that you cooked your food in. So it is best, in most cases, to heat pan, add oil, add ingredients. edit: grammar","human_ref_B":"Do these same rules apply if you're making an infused oil?","labels":1,"seconds_difference":3056.0,"score_ratio":3.0} +{"post_id":"3rvk53","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Is it important for the pan to be hot before putting in the oil, and oil to be hot before putting in the other ingredients such as garlic? Or can you just put everything in and wait for the oil to heat up and start cooking the garlic (or whatever) while it's all in the pan together?","c_root_id_A":"cwry6mu","c_root_id_B":"cwrrvth","created_at_utc_A":1446917722,"created_at_utc_B":1446903954,"score_A":4,"score_B":3,"human_ref_A":"NEVER preheat a tin-lined copper pan (which are the best sauce and saute pans, imo, but ludicrously expensive). The tin will melt off because copper heats so quickly.","human_ref_B":"Do these same rules apply if you're making an infused oil?","labels":1,"seconds_difference":13768.0,"score_ratio":1.3333333333} +{"post_id":"z42vx3","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Resources to learn about using fats and lipids? (including coconut oil, cocoa butter, tallow) I generally favor butter for cooking. It's so useful. However, I want to understand how to better use these. Where can I read up to find examples of their use and why they work in those uses?: COCONUT OIL, COCOA BUTTER, TALLOW In my basic understanding, I only have: 1) Coco butter: Seems to be paired with sugar, for sweet food. Hard at 'room temperature'. Waxy. This makes it a useful tool for making portable snacks... and yet it doesn't seem to get much use without sugar. Can we make something with less sugar with it? 2) Coconut oil: I just tend to associate it with island fried foods. Where can I read more about it? 3) Tallow: Seems to have that beefy flavor that I just don't know what to do with other than pair with beef. Other than frying, which isn't particularly healthy, is there another way to use it?","c_root_id_A":"ixpcj1c","c_root_id_B":"ixpjm1l","created_at_utc_A":1669356808,"created_at_utc_B":1669362366,"score_A":4,"score_B":5,"human_ref_A":"Tallow is quite mild and makes a great general purpose saute oil. A bit in a pan with your onions\/bell pepper or whatever is great.","human_ref_B":"Two good books are \u201csalt fat acid heat\u201d and \u201cthe food lab\u201d because they go over the theory of why you might use certain fats in certain applications","labels":0,"seconds_difference":5558.0,"score_ratio":1.25} +{"post_id":"z42vx3","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Resources to learn about using fats and lipids? (including coconut oil, cocoa butter, tallow) I generally favor butter for cooking. It's so useful. However, I want to understand how to better use these. Where can I read up to find examples of their use and why they work in those uses?: COCONUT OIL, COCOA BUTTER, TALLOW In my basic understanding, I only have: 1) Coco butter: Seems to be paired with sugar, for sweet food. Hard at 'room temperature'. Waxy. This makes it a useful tool for making portable snacks... and yet it doesn't seem to get much use without sugar. Can we make something with less sugar with it? 2) Coconut oil: I just tend to associate it with island fried foods. Where can I read more about it? 3) Tallow: Seems to have that beefy flavor that I just don't know what to do with other than pair with beef. Other than frying, which isn't particularly healthy, is there another way to use it?","c_root_id_A":"ixpf6zl","c_root_id_B":"ixpjm1l","created_at_utc_A":1669358787,"created_at_utc_B":1669362366,"score_A":2,"score_B":5,"human_ref_A":"Filipino here. Yes coconut oil is common for frying in our cuisine. Not a neutral oil, it has its own taste like olive oil does, so you would associate it with \"island\" dishes. Can be for desserts if you like the coconut taste. You can use it with dishes that use coconut milk like curries.","human_ref_B":"Two good books are \u201csalt fat acid heat\u201d and \u201cthe food lab\u201d because they go over the theory of why you might use certain fats in certain applications","labels":0,"seconds_difference":3579.0,"score_ratio":2.5} +{"post_id":"74r5ix","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Just realized my turkey says cook from frozen on the wrapper. It's a whole turkey with stuffing. I started thawing it yesterday without realizing what the package said. Should I just continue with the thaw and reduce the cooking time?","c_root_id_A":"do0nk47","c_root_id_B":"do0kcvy","created_at_utc_A":1507337981,"created_at_utc_B":1507333757,"score_A":18,"score_B":10,"human_ref_A":"When it thaws, remove the stuffing and cook separately on the stovetop or in a shallow baking pan. Add in turkey drippings afterward.","human_ref_B":"Yeah, no idea why it would say cook from frozen. Probably some black magic bullshit with the way it defrosts inside. Maybe since the stuffing is less dense in composition it\u2019ll defrost faster and be fine by the time the turkey is cooked? Doesn\u2019t make sense but it\u2019s the only thing I can think of. Either way, yeah, you never really need to pay attention to cook times, just keep a thermometer nearby","labels":1,"seconds_difference":4224.0,"score_ratio":1.8} +{"post_id":"425pzp","domain":"askculinary_validation","upvote_ratio":0.83,"history":"What are the absolute requirements when making a ketchup? (i.e. a non-tomato-based ketchup) Was debating with the idea of making some non-tomato ketchups to accompany some of my cooking, but was curious about which parts are integral to the ketchup's construction and what is available for personal modifications.","c_root_id_A":"cz7rpze","c_root_id_B":"cz7wpon","created_at_utc_A":1453473647,"created_at_utc_B":1453481324,"score_A":10,"score_B":16,"human_ref_A":"The only thing I think is \"rigid\" to call it ketchup is that it is thick, tangy, and sweet. So no runny sauces, provide acid if not using tomatoes, and don't skimp on sugar.","human_ref_B":"IMO for modern ketchups -- sweet, acid, salt, and ultrasmooth texture. I don't like to adulterate homemade kecthups with added sugar, so the few times I've made one, it starts with a sweet fruit (bananas, persimmon, plums). I cook them down with vinegar, put them through my food mill, adjust salt and acid to taste, then pectin (if needed) to get the right consistency.","labels":0,"seconds_difference":7677.0,"score_ratio":1.6} +{"post_id":"425pzp","domain":"askculinary_validation","upvote_ratio":0.83,"history":"What are the absolute requirements when making a ketchup? (i.e. a non-tomato-based ketchup) Was debating with the idea of making some non-tomato ketchups to accompany some of my cooking, but was curious about which parts are integral to the ketchup's construction and what is available for personal modifications.","c_root_id_A":"cz7wpon","c_root_id_B":"cz7vboq","created_at_utc_A":1453481324,"created_at_utc_B":1453479371,"score_A":16,"score_B":3,"human_ref_A":"IMO for modern ketchups -- sweet, acid, salt, and ultrasmooth texture. I don't like to adulterate homemade kecthups with added sugar, so the few times I've made one, it starts with a sweet fruit (bananas, persimmon, plums). I cook them down with vinegar, put them through my food mill, adjust salt and acid to taste, then pectin (if needed) to get the right consistency.","human_ref_B":"Im not sure if theres a specific elements that are vital to making a 'ketchup'. Historically there have been mushroom ketchups, but those are much more liquidy kind of like soy sauce. Or things like fermented fish sauces which are a bit more like Worcestershire sauce. So the only integral thing is that its a very umami rich sauce.","labels":1,"seconds_difference":1953.0,"score_ratio":5.3333333333} +{"post_id":"425pzp","domain":"askculinary_validation","upvote_ratio":0.83,"history":"What are the absolute requirements when making a ketchup? (i.e. a non-tomato-based ketchup) Was debating with the idea of making some non-tomato ketchups to accompany some of my cooking, but was curious about which parts are integral to the ketchup's construction and what is available for personal modifications.","c_root_id_A":"cz84czm","c_root_id_B":"cz7vboq","created_at_utc_A":1453491933,"created_at_utc_B":1453479371,"score_A":5,"score_B":3,"human_ref_A":"You'll be hard pressed to make a good ketchup substitute, because as far as our tongues are concerned, ketchup is literally the 'prefect' food. The balance of salt, sweet, savory, etc is in such perfect alignment with how the tongue balance taste that pretty much anything you do to ketchup makes it worse. That's why you see 40 types of mustard at the store, but basically only one type of ketchup (a few brands, and made varieties of sugar free or organic, but it rare to see 'flavored' ketchup the way you see with mustard). That is to say, making a good ketchup substitute is a bit of a fool's errand; how to you make a good substitute to something that is perfect?","human_ref_B":"Im not sure if theres a specific elements that are vital to making a 'ketchup'. Historically there have been mushroom ketchups, but those are much more liquidy kind of like soy sauce. Or things like fermented fish sauces which are a bit more like Worcestershire sauce. So the only integral thing is that its a very umami rich sauce.","labels":1,"seconds_difference":12562.0,"score_ratio":1.6666666667} +{"post_id":"425pzp","domain":"askculinary_validation","upvote_ratio":0.83,"history":"What are the absolute requirements when making a ketchup? (i.e. a non-tomato-based ketchup) Was debating with the idea of making some non-tomato ketchups to accompany some of my cooking, but was curious about which parts are integral to the ketchup's construction and what is available for personal modifications.","c_root_id_A":"cz7wt07","c_root_id_B":"cz84czm","created_at_utc_A":1453481454,"created_at_utc_B":1453491933,"score_A":2,"score_B":5,"human_ref_A":"Just out of curiosity what would you use other than tomato? I can reply extensively to this but you need to give me some idea what kind of ingredients you're sourcing. Without that information the best I can do is say that you'll need vinegar, sugar, and salt. *Maybe* starch and gum to bind things together but, again, that depends entirely on what you want to put in it. Without tomato in it I'm not sure I'd even call it ketchup. It would just be \"whatever\" sauce with \"whatever\" being your primary fruit or vegetable ingredient.","human_ref_B":"You'll be hard pressed to make a good ketchup substitute, because as far as our tongues are concerned, ketchup is literally the 'prefect' food. The balance of salt, sweet, savory, etc is in such perfect alignment with how the tongue balance taste that pretty much anything you do to ketchup makes it worse. That's why you see 40 types of mustard at the store, but basically only one type of ketchup (a few brands, and made varieties of sugar free or organic, but it rare to see 'flavored' ketchup the way you see with mustard). That is to say, making a good ketchup substitute is a bit of a fool's errand; how to you make a good substitute to something that is perfect?","labels":0,"seconds_difference":10479.0,"score_ratio":2.5} +{"post_id":"425pzp","domain":"askculinary_validation","upvote_ratio":0.83,"history":"What are the absolute requirements when making a ketchup? (i.e. a non-tomato-based ketchup) Was debating with the idea of making some non-tomato ketchups to accompany some of my cooking, but was curious about which parts are integral to the ketchup's construction and what is available for personal modifications.","c_root_id_A":"cz826ra","c_root_id_B":"cz84czm","created_at_utc_A":1453488901,"created_at_utc_B":1453491933,"score_A":2,"score_B":5,"human_ref_A":"I made a caramelized onion and cranberry ketchup for elk burgers a couple weeks ago. It was my first \"ketchup\" and it was quite good. Based on its success and what I learned I'd say that it needs to be a close balance of sweet and tart with the sweetness slightly more pronounced. And that it should be, well... the consistency of ketchup =\/","human_ref_B":"You'll be hard pressed to make a good ketchup substitute, because as far as our tongues are concerned, ketchup is literally the 'prefect' food. The balance of salt, sweet, savory, etc is in such perfect alignment with how the tongue balance taste that pretty much anything you do to ketchup makes it worse. That's why you see 40 types of mustard at the store, but basically only one type of ketchup (a few brands, and made varieties of sugar free or organic, but it rare to see 'flavored' ketchup the way you see with mustard). That is to say, making a good ketchup substitute is a bit of a fool's errand; how to you make a good substitute to something that is perfect?","labels":0,"seconds_difference":3032.0,"score_ratio":2.5} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhk5jg","c_root_id_B":"ihi2xer","created_at_utc_A":1658692447,"created_at_utc_B":1658700328,"score_A":18,"score_B":28,"human_ref_A":"Eat a piece of cooked beef, then add a dash of Worcestershire sauce and taste it again. That kick of flavor boost is umami.","human_ref_B":"You grew up with Asian food, so think of the difference between salt and eating Shiitake mushroom. That\u2019s umami","labels":0,"seconds_difference":7881.0,"score_ratio":1.5555555556} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhjyj8","c_root_id_B":"ihi2xer","created_at_utc_A":1658692365,"created_at_utc_B":1658700328,"score_A":6,"score_B":28,"human_ref_A":"There are specialized buds in your tongue skin that react to glutamates. Which are basically salts of the glutminic acid. That's one of the 21 amino-acids that are released from proteins during cooking. This signalizes well prepared an nutrious food to your brain and makes you want to eat more of that good stuff.. The problem is in the use of tons of MSG in low value, high caloric industrual foods...","human_ref_B":"You grew up with Asian food, so think of the difference between salt and eating Shiitake mushroom. That\u2019s umami","labels":0,"seconds_difference":7963.0,"score_ratio":4.6666666667} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihi2xer","c_root_id_B":"ihhfl5t","created_at_utc_A":1658700328,"created_at_utc_B":1658690521,"score_A":28,"score_B":4,"human_ref_A":"You grew up with Asian food, so think of the difference between salt and eating Shiitake mushroom. That\u2019s umami","human_ref_B":"Just use some MSG, that\u2019s basically pure umami.","labels":1,"seconds_difference":9807.0,"score_ratio":7.0} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihighir","c_root_id_B":"ihhk5jg","created_at_utc_A":1658706417,"created_at_utc_B":1658692447,"score_A":21,"score_B":18,"human_ref_A":"It's the flavor that meat, cheese, seaweed, and beer all have in common. If you make broth or soup stock, try doing so with low\/no salt ingredients. The flavor you get is mostly umami. Umami and salty flavors actually enhance each other's intensity which is why it makes total sense that you're trying to distinguish the two. There is some overlap of how our tastebuds react to flavor.","human_ref_B":"Eat a piece of cooked beef, then add a dash of Worcestershire sauce and taste it again. That kick of flavor boost is umami.","labels":1,"seconds_difference":13970.0,"score_ratio":1.1666666667} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihighir","c_root_id_B":"ihhjyj8","created_at_utc_A":1658706417,"created_at_utc_B":1658692365,"score_A":21,"score_B":6,"human_ref_A":"It's the flavor that meat, cheese, seaweed, and beer all have in common. If you make broth or soup stock, try doing so with low\/no salt ingredients. The flavor you get is mostly umami. Umami and salty flavors actually enhance each other's intensity which is why it makes total sense that you're trying to distinguish the two. There is some overlap of how our tastebuds react to flavor.","human_ref_B":"There are specialized buds in your tongue skin that react to glutamates. Which are basically salts of the glutminic acid. That's one of the 21 amino-acids that are released from proteins during cooking. This signalizes well prepared an nutrious food to your brain and makes you want to eat more of that good stuff.. The problem is in the use of tons of MSG in low value, high caloric industrual foods...","labels":1,"seconds_difference":14052.0,"score_ratio":3.5} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhfl5t","c_root_id_B":"ihighir","created_at_utc_A":1658690521,"created_at_utc_B":1658706417,"score_A":4,"score_B":21,"human_ref_A":"Just use some MSG, that\u2019s basically pure umami.","human_ref_B":"It's the flavor that meat, cheese, seaweed, and beer all have in common. If you make broth or soup stock, try doing so with low\/no salt ingredients. The flavor you get is mostly umami. Umami and salty flavors actually enhance each other's intensity which is why it makes total sense that you're trying to distinguish the two. There is some overlap of how our tastebuds react to flavor.","labels":0,"seconds_difference":15896.0,"score_ratio":5.25} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihighir","c_root_id_B":"ihi85il","created_at_utc_A":1658706417,"created_at_utc_B":1658702622,"score_A":21,"score_B":3,"human_ref_A":"It's the flavor that meat, cheese, seaweed, and beer all have in common. If you make broth or soup stock, try doing so with low\/no salt ingredients. The flavor you get is mostly umami. Umami and salty flavors actually enhance each other's intensity which is why it makes total sense that you're trying to distinguish the two. There is some overlap of how our tastebuds react to flavor.","human_ref_B":"you ever eat something tasty but it felt flat? like there's something missing in the center of your toung. that meaty whole feeling of flavour. this is umami","labels":1,"seconds_difference":3795.0,"score_ratio":7.0} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhjyj8","c_root_id_B":"ihhk5jg","created_at_utc_A":1658692365,"created_at_utc_B":1658692447,"score_A":6,"score_B":18,"human_ref_A":"There are specialized buds in your tongue skin that react to glutamates. Which are basically salts of the glutminic acid. That's one of the 21 amino-acids that are released from proteins during cooking. This signalizes well prepared an nutrious food to your brain and makes you want to eat more of that good stuff.. The problem is in the use of tons of MSG in low value, high caloric industrual foods...","human_ref_B":"Eat a piece of cooked beef, then add a dash of Worcestershire sauce and taste it again. That kick of flavor boost is umami.","labels":0,"seconds_difference":82.0,"score_ratio":3.0} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhk5jg","c_root_id_B":"ihhfl5t","created_at_utc_A":1658692447,"created_at_utc_B":1658690521,"score_A":18,"score_B":4,"human_ref_A":"Eat a piece of cooked beef, then add a dash of Worcestershire sauce and taste it again. That kick of flavor boost is umami.","human_ref_B":"Just use some MSG, that\u2019s basically pure umami.","labels":1,"seconds_difference":1926.0,"score_ratio":4.5} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihjw1pd","c_root_id_B":"ihjxu7y","created_at_utc_A":1658735716,"created_at_utc_B":1658737188,"score_A":9,"score_B":17,"human_ref_A":"We can detect five \"tastes\": salt, sweet, sour, bitter and umami. Umami was discovered in the early 20th century by a Japanese chemist, who identified the glutamates in certain food items as the reason for this new flavour. Mushrooms, tomatoes, strong cheeses (parmesan, cheddar, etc), seaweed, anchovies, meat juices, Marmite are all identified as having a strong \"umami\" taste. The word has become a bit of a buzzword over the past 10-20 years, however. Foodie articles are peppered with \"umami\" as if it were the solution to all our flavour profiles. It isn\u00b4t; it\u00b4s just another taste!","human_ref_B":"The \"umami\" flavor is the flavor of glutamate and various nucleotides that amplify the effect of glutamate (such as inosinate, guanylate, and succinate). Glutamate is found in all sorts of foods, such as egg yolks, meat, cheeses, tomatoes, etc. So WTF is glutamate? it is the most common excitatory neurotransmitter in your body. Your taste buds are nerve endings, and they are uniquely stimulated by the presence of glutamate. This taste bud stimulating effect is also why MSG enhances other flavors that are present. If glutamate sounds familiar, it's because most people have heard it in the context of monosodium glutamate, or MSG. >I know its used a lot in asian food\/cooking but isn't the taste justsalty? Things like soya sause and oyster sauce are called umami a lotbut like, it's just salty. Nope. Try this experiment: Get some sushi. Get two dishes, one with soy sauce, and one with salt water at the same salt concentration as soy sauce. Dip one sushi unit into salt water, and one in soy sauce, and taste them side by side. You will taste the difference. Another experiment is to try the salt\/no salt X MSG\/no MSG flavor matrix. Get four shot glasses. One will serve as the control, filled with plain water. One will have a pinch of salt. One will have a pinch of MSG. One will have a pinch of both salt and MSG. Stir each one just enough to dissolve the added salt and\/or MSG. Then, taste each one. You can really tell what the umami flavor is when you do this experiment. Here's a video of Andong, one of my favorite foodie YouTubers, tasting MSG in water, then with salt. I linked to the timestamp where he starts to taste MSG in water by itself at increasing concentrations, followed by adding salt: # Andong | Why There's Nothing Wrong with MSG Umami flavors tend to complement the flavor of salt, which is why they're often paired in things like miso and soy sauce and fish sauce. In fact, this is how I use MSG: I pre-mix it with salt at a certain ratio, along with I+G.","labels":0,"seconds_difference":1472.0,"score_ratio":1.8888888889} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihjxu7y","c_root_id_B":"ihhjyj8","created_at_utc_A":1658737188,"created_at_utc_B":1658692365,"score_A":17,"score_B":6,"human_ref_A":"The \"umami\" flavor is the flavor of glutamate and various nucleotides that amplify the effect of glutamate (such as inosinate, guanylate, and succinate). Glutamate is found in all sorts of foods, such as egg yolks, meat, cheeses, tomatoes, etc. So WTF is glutamate? it is the most common excitatory neurotransmitter in your body. Your taste buds are nerve endings, and they are uniquely stimulated by the presence of glutamate. This taste bud stimulating effect is also why MSG enhances other flavors that are present. If glutamate sounds familiar, it's because most people have heard it in the context of monosodium glutamate, or MSG. >I know its used a lot in asian food\/cooking but isn't the taste justsalty? Things like soya sause and oyster sauce are called umami a lotbut like, it's just salty. Nope. Try this experiment: Get some sushi. Get two dishes, one with soy sauce, and one with salt water at the same salt concentration as soy sauce. Dip one sushi unit into salt water, and one in soy sauce, and taste them side by side. You will taste the difference. Another experiment is to try the salt\/no salt X MSG\/no MSG flavor matrix. Get four shot glasses. One will serve as the control, filled with plain water. One will have a pinch of salt. One will have a pinch of MSG. One will have a pinch of both salt and MSG. Stir each one just enough to dissolve the added salt and\/or MSG. Then, taste each one. You can really tell what the umami flavor is when you do this experiment. Here's a video of Andong, one of my favorite foodie YouTubers, tasting MSG in water, then with salt. I linked to the timestamp where he starts to taste MSG in water by itself at increasing concentrations, followed by adding salt: # Andong | Why There's Nothing Wrong with MSG Umami flavors tend to complement the flavor of salt, which is why they're often paired in things like miso and soy sauce and fish sauce. In fact, this is how I use MSG: I pre-mix it with salt at a certain ratio, along with I+G.","human_ref_B":"There are specialized buds in your tongue skin that react to glutamates. Which are basically salts of the glutminic acid. That's one of the 21 amino-acids that are released from proteins during cooking. This signalizes well prepared an nutrious food to your brain and makes you want to eat more of that good stuff.. The problem is in the use of tons of MSG in low value, high caloric industrual foods...","labels":1,"seconds_difference":44823.0,"score_ratio":2.8333333333} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihjxu7y","c_root_id_B":"ihiszum","created_at_utc_A":1658737188,"created_at_utc_B":1658712316,"score_A":17,"score_B":6,"human_ref_A":"The \"umami\" flavor is the flavor of glutamate and various nucleotides that amplify the effect of glutamate (such as inosinate, guanylate, and succinate). Glutamate is found in all sorts of foods, such as egg yolks, meat, cheeses, tomatoes, etc. So WTF is glutamate? it is the most common excitatory neurotransmitter in your body. Your taste buds are nerve endings, and they are uniquely stimulated by the presence of glutamate. This taste bud stimulating effect is also why MSG enhances other flavors that are present. If glutamate sounds familiar, it's because most people have heard it in the context of monosodium glutamate, or MSG. >I know its used a lot in asian food\/cooking but isn't the taste justsalty? Things like soya sause and oyster sauce are called umami a lotbut like, it's just salty. Nope. Try this experiment: Get some sushi. Get two dishes, one with soy sauce, and one with salt water at the same salt concentration as soy sauce. Dip one sushi unit into salt water, and one in soy sauce, and taste them side by side. You will taste the difference. Another experiment is to try the salt\/no salt X MSG\/no MSG flavor matrix. Get four shot glasses. One will serve as the control, filled with plain water. One will have a pinch of salt. One will have a pinch of MSG. One will have a pinch of both salt and MSG. Stir each one just enough to dissolve the added salt and\/or MSG. Then, taste each one. You can really tell what the umami flavor is when you do this experiment. Here's a video of Andong, one of my favorite foodie YouTubers, tasting MSG in water, then with salt. I linked to the timestamp where he starts to taste MSG in water by itself at increasing concentrations, followed by adding salt: # Andong | Why There's Nothing Wrong with MSG Umami flavors tend to complement the flavor of salt, which is why they're often paired in things like miso and soy sauce and fish sauce. In fact, this is how I use MSG: I pre-mix it with salt at a certain ratio, along with I+G.","human_ref_B":"I may be wrong. But Umami often has a bite, is rich and earthy. I also find it a very full and satisfying flavor.","labels":1,"seconds_difference":24872.0,"score_ratio":2.8333333333} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhfl5t","c_root_id_B":"ihjxu7y","created_at_utc_A":1658690521,"created_at_utc_B":1658737188,"score_A":4,"score_B":17,"human_ref_A":"Just use some MSG, that\u2019s basically pure umami.","human_ref_B":"The \"umami\" flavor is the flavor of glutamate and various nucleotides that amplify the effect of glutamate (such as inosinate, guanylate, and succinate). Glutamate is found in all sorts of foods, such as egg yolks, meat, cheeses, tomatoes, etc. So WTF is glutamate? it is the most common excitatory neurotransmitter in your body. Your taste buds are nerve endings, and they are uniquely stimulated by the presence of glutamate. This taste bud stimulating effect is also why MSG enhances other flavors that are present. If glutamate sounds familiar, it's because most people have heard it in the context of monosodium glutamate, or MSG. >I know its used a lot in asian food\/cooking but isn't the taste justsalty? Things like soya sause and oyster sauce are called umami a lotbut like, it's just salty. Nope. Try this experiment: Get some sushi. Get two dishes, one with soy sauce, and one with salt water at the same salt concentration as soy sauce. Dip one sushi unit into salt water, and one in soy sauce, and taste them side by side. You will taste the difference. Another experiment is to try the salt\/no salt X MSG\/no MSG flavor matrix. Get four shot glasses. One will serve as the control, filled with plain water. One will have a pinch of salt. One will have a pinch of MSG. One will have a pinch of both salt and MSG. Stir each one just enough to dissolve the added salt and\/or MSG. Then, taste each one. You can really tell what the umami flavor is when you do this experiment. Here's a video of Andong, one of my favorite foodie YouTubers, tasting MSG in water, then with salt. I linked to the timestamp where he starts to taste MSG in water by itself at increasing concentrations, followed by adding salt: # Andong | Why There's Nothing Wrong with MSG Umami flavors tend to complement the flavor of salt, which is why they're often paired in things like miso and soy sauce and fish sauce. In fact, this is how I use MSG: I pre-mix it with salt at a certain ratio, along with I+G.","labels":0,"seconds_difference":46667.0,"score_ratio":4.25} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihjxu7y","c_root_id_B":"ihi85il","created_at_utc_A":1658737188,"created_at_utc_B":1658702622,"score_A":17,"score_B":3,"human_ref_A":"The \"umami\" flavor is the flavor of glutamate and various nucleotides that amplify the effect of glutamate (such as inosinate, guanylate, and succinate). Glutamate is found in all sorts of foods, such as egg yolks, meat, cheeses, tomatoes, etc. So WTF is glutamate? it is the most common excitatory neurotransmitter in your body. Your taste buds are nerve endings, and they are uniquely stimulated by the presence of glutamate. This taste bud stimulating effect is also why MSG enhances other flavors that are present. If glutamate sounds familiar, it's because most people have heard it in the context of monosodium glutamate, or MSG. >I know its used a lot in asian food\/cooking but isn't the taste justsalty? Things like soya sause and oyster sauce are called umami a lotbut like, it's just salty. Nope. Try this experiment: Get some sushi. Get two dishes, one with soy sauce, and one with salt water at the same salt concentration as soy sauce. Dip one sushi unit into salt water, and one in soy sauce, and taste them side by side. You will taste the difference. Another experiment is to try the salt\/no salt X MSG\/no MSG flavor matrix. Get four shot glasses. One will serve as the control, filled with plain water. One will have a pinch of salt. One will have a pinch of MSG. One will have a pinch of both salt and MSG. Stir each one just enough to dissolve the added salt and\/or MSG. Then, taste each one. You can really tell what the umami flavor is when you do this experiment. Here's a video of Andong, one of my favorite foodie YouTubers, tasting MSG in water, then with salt. I linked to the timestamp where he starts to taste MSG in water by itself at increasing concentrations, followed by adding salt: # Andong | Why There's Nothing Wrong with MSG Umami flavors tend to complement the flavor of salt, which is why they're often paired in things like miso and soy sauce and fish sauce. In fact, this is how I use MSG: I pre-mix it with salt at a certain ratio, along with I+G.","human_ref_B":"you ever eat something tasty but it felt flat? like there's something missing in the center of your toung. that meaty whole feeling of flavour. this is umami","labels":1,"seconds_difference":34566.0,"score_ratio":5.6666666667} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhjyj8","c_root_id_B":"ihjw1pd","created_at_utc_A":1658692365,"created_at_utc_B":1658735716,"score_A":6,"score_B":9,"human_ref_A":"There are specialized buds in your tongue skin that react to glutamates. Which are basically salts of the glutminic acid. That's one of the 21 amino-acids that are released from proteins during cooking. This signalizes well prepared an nutrious food to your brain and makes you want to eat more of that good stuff.. The problem is in the use of tons of MSG in low value, high caloric industrual foods...","human_ref_B":"We can detect five \"tastes\": salt, sweet, sour, bitter and umami. Umami was discovered in the early 20th century by a Japanese chemist, who identified the glutamates in certain food items as the reason for this new flavour. Mushrooms, tomatoes, strong cheeses (parmesan, cheddar, etc), seaweed, anchovies, meat juices, Marmite are all identified as having a strong \"umami\" taste. The word has become a bit of a buzzword over the past 10-20 years, however. Foodie articles are peppered with \"umami\" as if it were the solution to all our flavour profiles. It isn\u00b4t; it\u00b4s just another taste!","labels":0,"seconds_difference":43351.0,"score_ratio":1.5} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihiszum","c_root_id_B":"ihjw1pd","created_at_utc_A":1658712316,"created_at_utc_B":1658735716,"score_A":6,"score_B":9,"human_ref_A":"I may be wrong. But Umami often has a bite, is rich and earthy. I also find it a very full and satisfying flavor.","human_ref_B":"We can detect five \"tastes\": salt, sweet, sour, bitter and umami. Umami was discovered in the early 20th century by a Japanese chemist, who identified the glutamates in certain food items as the reason for this new flavour. Mushrooms, tomatoes, strong cheeses (parmesan, cheddar, etc), seaweed, anchovies, meat juices, Marmite are all identified as having a strong \"umami\" taste. The word has become a bit of a buzzword over the past 10-20 years, however. Foodie articles are peppered with \"umami\" as if it were the solution to all our flavour profiles. It isn\u00b4t; it\u00b4s just another taste!","labels":0,"seconds_difference":23400.0,"score_ratio":1.5} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhfl5t","c_root_id_B":"ihjw1pd","created_at_utc_A":1658690521,"created_at_utc_B":1658735716,"score_A":4,"score_B":9,"human_ref_A":"Just use some MSG, that\u2019s basically pure umami.","human_ref_B":"We can detect five \"tastes\": salt, sweet, sour, bitter and umami. Umami was discovered in the early 20th century by a Japanese chemist, who identified the glutamates in certain food items as the reason for this new flavour. Mushrooms, tomatoes, strong cheeses (parmesan, cheddar, etc), seaweed, anchovies, meat juices, Marmite are all identified as having a strong \"umami\" taste. The word has become a bit of a buzzword over the past 10-20 years, however. Foodie articles are peppered with \"umami\" as if it were the solution to all our flavour profiles. It isn\u00b4t; it\u00b4s just another taste!","labels":0,"seconds_difference":45195.0,"score_ratio":2.25} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihjw1pd","c_root_id_B":"ihi85il","created_at_utc_A":1658735716,"created_at_utc_B":1658702622,"score_A":9,"score_B":3,"human_ref_A":"We can detect five \"tastes\": salt, sweet, sour, bitter and umami. Umami was discovered in the early 20th century by a Japanese chemist, who identified the glutamates in certain food items as the reason for this new flavour. Mushrooms, tomatoes, strong cheeses (parmesan, cheddar, etc), seaweed, anchovies, meat juices, Marmite are all identified as having a strong \"umami\" taste. The word has become a bit of a buzzword over the past 10-20 years, however. Foodie articles are peppered with \"umami\" as if it were the solution to all our flavour profiles. It isn\u00b4t; it\u00b4s just another taste!","human_ref_B":"you ever eat something tasty but it felt flat? like there's something missing in the center of your toung. that meaty whole feeling of flavour. this is umami","labels":1,"seconds_difference":33094.0,"score_ratio":3.0} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihhfl5t","c_root_id_B":"ihhjyj8","created_at_utc_A":1658690521,"created_at_utc_B":1658692365,"score_A":4,"score_B":6,"human_ref_A":"Just use some MSG, that\u2019s basically pure umami.","human_ref_B":"There are specialized buds in your tongue skin that react to glutamates. Which are basically salts of the glutminic acid. That's one of the 21 amino-acids that are released from proteins during cooking. This signalizes well prepared an nutrious food to your brain and makes you want to eat more of that good stuff.. The problem is in the use of tons of MSG in low value, high caloric industrual foods...","labels":0,"seconds_difference":1844.0,"score_ratio":1.5} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihiszum","c_root_id_B":"ihhfl5t","created_at_utc_A":1658712316,"created_at_utc_B":1658690521,"score_A":6,"score_B":4,"human_ref_A":"I may be wrong. But Umami often has a bite, is rich and earthy. I also find it a very full and satisfying flavor.","human_ref_B":"Just use some MSG, that\u2019s basically pure umami.","labels":1,"seconds_difference":21795.0,"score_ratio":1.5} +{"post_id":"w733cf","domain":"askculinary_validation","upvote_ratio":0.73,"history":"what the heck is umami and how is it different from salty? okay, what the heck is umami? like i keep on hearing it everywhere in recipes and food reviews but what exactly is it? I know its used a lot in asian food\/cooking but isn't the taste just salty? Things like soya sause and oyster sauce are called umami a lot but like, it's just salty. I grew up eating asian food so it that why I can't tell the difference? Is is just me for not being able to tell the difference?","c_root_id_A":"ihiszum","c_root_id_B":"ihi85il","created_at_utc_A":1658712316,"created_at_utc_B":1658702622,"score_A":6,"score_B":3,"human_ref_A":"I may be wrong. But Umami often has a bite, is rich and earthy. I also find it a very full and satisfying flavor.","human_ref_B":"you ever eat something tasty but it felt flat? like there's something missing in the center of your toung. that meaty whole feeling of flavour. this is umami","labels":1,"seconds_difference":9694.0,"score_ratio":2.0} +{"post_id":"vj49cy","domain":"askculinary_validation","upvote_ratio":0.81,"history":"How do I make a green herb sauce or puree that stays a nice green? I've made some nice tasting sauces using a variety of fresh herbs but always end up with a fairly unappetising colour rather than an attractive bright green.","c_root_id_A":"idh7z5f","c_root_id_B":"idhnv23","created_at_utc_A":1656017609,"created_at_utc_B":1656024559,"score_A":2,"score_B":3,"human_ref_A":"Depending on the green, but applying heat breaks down the chlorophyll so usually if I\u2019m making a sauce that I want to be vibrant green I choose greens that I can serve raw. Every spring I do an arugula, green garlic, pea sauce and it\u2019s such a beautiful shade of green.","human_ref_B":"Add a carrot top.","labels":0,"seconds_difference":6950.0,"score_ratio":1.5} +{"post_id":"1d3b9p","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Pizza Stone has seen better days... I need help desperately. My pizza stone has seen better days. It has been on the bottom rack of our oven for the past three years. We only use it when we make homemade pizzas, which isn't very often. We just moved and when I took it out to put away it was completely black! What process do I use to get it back to original? Any tips? I've tried the super hot oven and letting it bake off with no luck. I know not to wash with soap or other cleaning chemicals. But if it's necessary I will and re-season. It's very sticky, like dried oil. It's a pampered Chef Family Heritage ~15\". Please tell me I can clean it??","c_root_id_A":"c9mi9lb","c_root_id_B":"c9mm53k","created_at_utc_A":1366912755,"created_at_utc_B":1366922506,"score_A":5,"score_B":9,"human_ref_A":"If the top is clear of caked-on crap, then you're golden. Don't worry about how it looks - it's porous.","human_ref_B":"Why clean it? Scrape off the crap and let the color be testament to all your amazing pies!","labels":0,"seconds_difference":9751.0,"score_ratio":1.8} +{"post_id":"1d3b9p","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Pizza Stone has seen better days... I need help desperately. My pizza stone has seen better days. It has been on the bottom rack of our oven for the past three years. We only use it when we make homemade pizzas, which isn't very often. We just moved and when I took it out to put away it was completely black! What process do I use to get it back to original? Any tips? I've tried the super hot oven and letting it bake off with no luck. I know not to wash with soap or other cleaning chemicals. But if it's necessary I will and re-season. It's very sticky, like dried oil. It's a pampered Chef Family Heritage ~15\". Please tell me I can clean it??","c_root_id_A":"c9mn0vw","c_root_id_B":"c9mqcve","created_at_utc_A":1366924748,"created_at_utc_B":1366934069,"score_A":2,"score_B":3,"human_ref_A":"If it's just debris you could try using a stainless steel scrubber (the coarse kind, NOT a brillo pad) and hot water. I use this method for getting carbonized crap off my cast iron pans.","human_ref_B":"Does your oven have a high temp cleaning cycle? If so, leave the stone in the oven next time you run it and anything that's superficial will burn off. I was amazed at how \"clean\" my stone turned out and it looked just like yours at the start...","labels":0,"seconds_difference":9321.0,"score_ratio":1.5} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfq6i0m","c_root_id_B":"hfq49s4","created_at_utc_A":1633613738,"created_at_utc_B":1633612646,"score_A":145,"score_B":20,"human_ref_A":"Look up Icelandic brown bread. It's an amazing rye bread that is sweetened with molasses. The molasses gives it a depth, and adds a hint of sweetness without going overboard. That might be what you are looking for. If you're wanting something sweeter, maybe try a gingerbread base? The spiciness of the ginger would complement the pear puree and brie topping.","human_ref_B":"Beautiful flavour combinations. Please update what you end up with. As for the cupcake base, may I suggest a date cake base with chopped toasted walnuts mixed in. It\u2019s not savoury like a rye cracker but a date cake has a deep flavour that might go well with the pear and Brie flavours. Another suggestion is for a spiced cake mix.","labels":1,"seconds_difference":1092.0,"score_ratio":7.25} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfq35yb","c_root_id_B":"hfq6i0m","created_at_utc_A":1633612076,"created_at_utc_B":1633613738,"score_A":15,"score_B":145,"human_ref_A":"I don\u2019t know but I definitely want to eat one if you make them. I\u2019m dying just at the description.","human_ref_B":"Look up Icelandic brown bread. It's an amazing rye bread that is sweetened with molasses. The molasses gives it a depth, and adds a hint of sweetness without going overboard. That might be what you are looking for. If you're wanting something sweeter, maybe try a gingerbread base? The spiciness of the ginger would complement the pear puree and brie topping.","labels":0,"seconds_difference":1662.0,"score_ratio":9.6666666667} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfq87aa","c_root_id_B":"hfq49s4","created_at_utc_A":1633614555,"created_at_utc_B":1633612646,"score_A":43,"score_B":20,"human_ref_A":"You could make a spice cake batter with some rye flour subbed in. The spice of the rye should blend right in with the warming spices. So many flavor profiles you could play with. Ginger, cinnamon, mace, rye, maybe a pinch of ground fennel, pepper and rosemary if you're feeling adventurous. A quick glance at Google for rye cake returns the french dessert pain d'epices that also uses honey for sweetener","human_ref_B":"Beautiful flavour combinations. Please update what you end up with. As for the cupcake base, may I suggest a date cake base with chopped toasted walnuts mixed in. It\u2019s not savoury like a rye cracker but a date cake has a deep flavour that might go well with the pear and Brie flavours. Another suggestion is for a spiced cake mix.","labels":1,"seconds_difference":1909.0,"score_ratio":2.15} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfq87aa","c_root_id_B":"hfq35yb","created_at_utc_A":1633614555,"created_at_utc_B":1633612076,"score_A":43,"score_B":15,"human_ref_A":"You could make a spice cake batter with some rye flour subbed in. The spice of the rye should blend right in with the warming spices. So many flavor profiles you could play with. Ginger, cinnamon, mace, rye, maybe a pinch of ground fennel, pepper and rosemary if you're feeling adventurous. A quick glance at Google for rye cake returns the french dessert pain d'epices that also uses honey for sweetener","human_ref_B":"I don\u2019t know but I definitely want to eat one if you make them. I\u2019m dying just at the description.","labels":1,"seconds_difference":2479.0,"score_ratio":2.8666666667} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfq49s4","c_root_id_B":"hfq35yb","created_at_utc_A":1633612646,"created_at_utc_B":1633612076,"score_A":20,"score_B":15,"human_ref_A":"Beautiful flavour combinations. Please update what you end up with. As for the cupcake base, may I suggest a date cake base with chopped toasted walnuts mixed in. It\u2019s not savoury like a rye cracker but a date cake has a deep flavour that might go well with the pear and Brie flavours. Another suggestion is for a spiced cake mix.","human_ref_B":"I don\u2019t know but I definitely want to eat one if you make them. I\u2019m dying just at the description.","labels":1,"seconds_difference":570.0,"score_ratio":1.3333333333} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfqdmdy","c_root_id_B":"hfqa6tp","created_at_utc_A":1633617034,"created_at_utc_B":1633615480,"score_A":6,"score_B":2,"human_ref_A":"I used to have a dish with a somewhat similar flavour profile on a menu [but with orange instead of pear] served straight up with a rye cracker garnish. The base was an olive oil- buttermilk cake, super moist and rich but not overly sweet, a honey- sour cream sauce and a sunflower seed rye cracker which was actually made with cream cheese. Definitely a weird combo on paper but it was hugely popular. I do find pear to be a pretty subtle flavour so I tend to double down when I use it as an ingredient. Reducing pear juice to a syrup in addition to solids will help to reinforce the flavour in a batter. I've also done some muffins where I made pear p\u00e2te de fruits and then added it in as chunks. I also tend to avoid a lot of spice if I am looking for pear to shine thru. It doesn't stand up to it the way apple does. And not to go too off topic, I also used to have a baked brie dish served with smoked duck + pear rye bread that was toasted hard almost like a biscotti slathered in honey butter. Was utter madness.","human_ref_B":"Have you considered as another option for this flavor combination doing rye french toast? Didn't have a better idea than the other comments but I did want to suggest this as a way to use up any leftovers you may have or another dish to use this for.","labels":1,"seconds_difference":1554.0,"score_ratio":3.0} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfqzerc","c_root_id_B":"hfqa6tp","created_at_utc_A":1633626073,"created_at_utc_B":1633615480,"score_A":4,"score_B":2,"human_ref_A":"Cornbread muffin instead of cupcake, with the honey accent inside it. Substitute rye flour for half the white flour in a recipe you trust and slightly up the baking soda content to compensate (a starter recipe with only wholegrain flour instead of white won't need compensation). This should sub out the corn flavor for a tangy rye effect. I'd make a rye whiskey glaze for the pears as well. Get that under the brie\/frosting layer.","human_ref_B":"Have you considered as another option for this flavor combination doing rye french toast? Didn't have a better idea than the other comments but I did want to suggest this as a way to use up any leftovers you may have or another dish to use this for.","labels":1,"seconds_difference":10593.0,"score_ratio":2.0} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfqa6tp","c_root_id_B":"hfr2v5o","created_at_utc_A":1633615480,"created_at_utc_B":1633627495,"score_A":2,"score_B":4,"human_ref_A":"Have you considered as another option for this flavor combination doing rye french toast? Didn't have a better idea than the other comments but I did want to suggest this as a way to use up any leftovers you may have or another dish to use this for.","human_ref_B":"Could you look for a slightly sweet rye muffin or quickbread recipe. Probably one that uses a little molasses for a deeper flavor. Maybe with some toasted nuts for crunch and richness. Maybe a rye soda bread. I've hade a rye soda bread before, and it had a very good flavor. I've also had (years ago) rye muffins that were flavored with caraway, orange zest and honey. They were amazing.","labels":0,"seconds_difference":12015.0,"score_ratio":2.0} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfqa6tp","c_root_id_B":"hfroy0r","created_at_utc_A":1633615480,"created_at_utc_B":1633636599,"score_A":2,"score_B":3,"human_ref_A":"Have you considered as another option for this flavor combination doing rye french toast? Didn't have a better idea than the other comments but I did want to suggest this as a way to use up any leftovers you may have or another dish to use this for.","human_ref_B":"I LOVE this recipe for dark rye bread with molasses: https:\/\/www.kingarthurflour.com\/recipes\/russian-black-bread-recipe it's sweet and savoury and delicious and you could probably adjust it to make a cupcake","labels":0,"seconds_difference":21119.0,"score_ratio":1.5} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfroy0r","c_root_id_B":"hfr8t95","created_at_utc_A":1633636599,"created_at_utc_B":1633629908,"score_A":3,"score_B":2,"human_ref_A":"I LOVE this recipe for dark rye bread with molasses: https:\/\/www.kingarthurflour.com\/recipes\/russian-black-bread-recipe it's sweet and savoury and delicious and you could probably adjust it to make a cupcake","human_ref_B":"The most savory cakes out there are both Italian: Olive oil cake and Corn cake. Both are still sweet but could lend a nice touch.","labels":1,"seconds_difference":6691.0,"score_ratio":1.5} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfqa6tp","c_root_id_B":"hfs3c99","created_at_utc_A":1633615480,"created_at_utc_B":1633642734,"score_A":2,"score_B":3,"human_ref_A":"Have you considered as another option for this flavor combination doing rye french toast? Didn't have a better idea than the other comments but I did want to suggest this as a way to use up any leftovers you may have or another dish to use this for.","human_ref_B":"Medovik?","labels":0,"seconds_difference":27254.0,"score_ratio":1.5} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfs3c99","c_root_id_B":"hfr8t95","created_at_utc_A":1633642734,"created_at_utc_B":1633629908,"score_A":3,"score_B":2,"human_ref_A":"Medovik?","human_ref_B":"The most savory cakes out there are both Italian: Olive oil cake and Corn cake. Both are still sweet but could lend a nice touch.","labels":1,"seconds_difference":12826.0,"score_ratio":1.5} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfs3c99","c_root_id_B":"hfrqa8x","created_at_utc_A":1633642734,"created_at_utc_B":1633637154,"score_A":3,"score_B":2,"human_ref_A":"Medovik?","human_ref_B":"Another option for your pear flavor is dried pears. Dried diced fruit plus nuts and honey are always a good match with brie. For the cupcake, maybe explore carrot cake\/muffins? You could sub in rye flour for the whole wheat used in the more substantial muffin recipes. Use some molasses to make it more pumpernickel style.","labels":1,"seconds_difference":5580.0,"score_ratio":1.5} +{"post_id":"q38m70","domain":"askculinary_validation","upvote_ratio":0.9,"history":"What \u201ccupcake\u201d base would work to recreate this flavour profile? We had a family celebration that had a grazing board. I had a crispy rye cracker, a savoury pear paste and brie with some honey drizzled over it and it was divine - perfectly balanced. I have brainstormed a cupcake based on this 1. Pear paste will be a cooked down pear compote with as little sugar as possible 2. Brie whipped cream frosting with a hint of honey either whipped in or drizzled on top I\u2019m now stuck on the \u201ccupcake\u201d base. I\u2019m not sure whether going fully sweet in a honey cake or similar is a good move even though I\u2019m mostly a sweet baker. I\u2019m wondering if there\u2019s a savoury \u201ccupcake\u201d base that could give a cakey texture but not too sweet. Ideally, something that would give that deep flavour of the rye cracker. I\u2019m happy to experiment with recipes but is anyone aware of a bread or baked good that could be used here? Suggestions of all kinds welcome. I\u2019m usually requested for my cupcakes so I\u2019m trying to do a spin on that.","c_root_id_A":"hfrsmxz","c_root_id_B":"hfs3c99","created_at_utc_A":1633638145,"created_at_utc_B":1633642734,"score_A":2,"score_B":3,"human_ref_A":"I dont want to derail the cupcake train, but some type of rye shortbread cookie might work too?","human_ref_B":"Medovik?","labels":0,"seconds_difference":4589.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eemv2m4","c_root_id_B":"eemqi3e","created_at_utc_A":1548096920,"created_at_utc_B":1548093802,"score_A":6,"score_B":3,"human_ref_A":"Is it possible to brown meat for a stew in the evening, them at aside until the next morning when I can shove it in a slow cooker for a casserole? Eg, get all the prep done the night before.","human_ref_B":"How long will eggs generally keep in the fridge if they aren't in their shells? Is there a best way to store them? I've been learning to make french macarons lately, which only uses egg whites. I have left over egg yolks that I want to use for other things, but maybe not for a few days. Also sometimes the yolk breaks into the white, so I just put those eggs in a bowl in plastic wrap overnight and cook them the next morning. I'd like to know if they would last longer, or if that's already too long.","labels":1,"seconds_difference":3118.0,"score_ratio":2.0} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eesktty","c_root_id_B":"eemqi3e","created_at_utc_A":1548276961,"created_at_utc_B":1548093802,"score_A":5,"score_B":3,"human_ref_A":"Can someone more knowledgeable than I talk about pork temperature and safety? Like most Americans I grew up being taught that rare pork was literally worse than Hitler and thought I hated pork chops because they were cooked to the texture of shoe leather, but later in life I've seen a lot of comments that the dangers of pork are drastically overhyped - rare (pink and juicy, not undercooked) pork chops were a revelation to me. I'd love some clarity on this.","human_ref_B":"How long will eggs generally keep in the fridge if they aren't in their shells? Is there a best way to store them? I've been learning to make french macarons lately, which only uses egg whites. I have left over egg yolks that I want to use for other things, but maybe not for a few days. Also sometimes the yolk breaks into the white, so I just put those eggs in a bowl in plastic wrap overnight and cook them the next morning. I'd like to know if they would last longer, or if that's already too long.","labels":1,"seconds_difference":183159.0,"score_ratio":1.6666666667} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eesktty","c_root_id_B":"eepmlqx","created_at_utc_A":1548276961,"created_at_utc_B":1548184548,"score_A":5,"score_B":3,"human_ref_A":"Can someone more knowledgeable than I talk about pork temperature and safety? Like most Americans I grew up being taught that rare pork was literally worse than Hitler and thought I hated pork chops because they were cooked to the texture of shoe leather, but later in life I've seen a lot of comments that the dangers of pork are drastically overhyped - rare (pink and juicy, not undercooked) pork chops were a revelation to me. I'd love some clarity on this.","human_ref_B":"So I made a wine marinade for some steaks a few months ago and never got around to using it. Put it in a couple mason jars in the fridge. Nothing raw in it. No animal products. Just wine, salt, brown sugar, some spices and herbs and simmered to infuse the flavors. I'm assuming it's safe, but I thought I could ask here for anybody's opinion?","labels":1,"seconds_difference":92413.0,"score_ratio":1.6666666667} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eemws88","c_root_id_B":"eesktty","created_at_utc_A":1548098111,"created_at_utc_B":1548276961,"score_A":2,"score_B":5,"human_ref_A":"I was vegetarian for 10 years and am not anymore. I\u2019m constantly concerned with cross-contamination from meat. When I use a tool like tongs or a meat thermometer to touch meat that isn\u2019t fully cooked, do I need to clean it between uses? Like say I use tongs to move raw meat from the cutting board to the pan, do I need to wash them again before moving the fully cooked meat from the pan to my plate? What about taking the temperature of meat... do I need to wash the temperature probe after each testing until the meat is up to the right temperature? Will a small amount of bacteria or whatever from the not-fully-cooked meat linger on tools and contaminate my food? I spend an immense amount of time constantly washing my hands and every single tool or surface that is even remotely close to raw meat. I definitely struggle with OCD and I don\u2019t know if I\u2019m being paranoid or practicing good food safety. I have another question regarding meat. I know once meat is frozen, you should cook it within 24 hours of thawing it. I have a whole frozen chicken that I want to cook, but it will take 24-48 hours just to thaw, and then the recipe calls for 24 hours of brining before cooking. So that\u2019s basically 72 hours of non-frozen time for this chicken before cooking. Is that okay? Should I use a different recipe that doesn\u2019t require such a long brine time?","human_ref_B":"Can someone more knowledgeable than I talk about pork temperature and safety? Like most Americans I grew up being taught that rare pork was literally worse than Hitler and thought I hated pork chops because they were cooked to the texture of shoe leather, but later in life I've seen a lot of comments that the dangers of pork are drastically overhyped - rare (pink and juicy, not undercooked) pork chops were a revelation to me. I'd love some clarity on this.","labels":0,"seconds_difference":178850.0,"score_ratio":2.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eesktty","c_root_id_B":"eenpxgy","created_at_utc_A":1548276961,"created_at_utc_B":1548119281,"score_A":5,"score_B":2,"human_ref_A":"Can someone more knowledgeable than I talk about pork temperature and safety? Like most Americans I grew up being taught that rare pork was literally worse than Hitler and thought I hated pork chops because they were cooked to the texture of shoe leather, but later in life I've seen a lot of comments that the dangers of pork are drastically overhyped - rare (pink and juicy, not undercooked) pork chops were a revelation to me. I'd love some clarity on this.","human_ref_B":"Any guidelines for food safety that isn\u2019t from CDC? Been trying to find good guidelines online that aren\u2019t overly strict. Their instructions for food safety is great but some of them are overkill For example CDC recommends cooking eggs till the yellow center is firm. Off course this isn\u2019t possible if someone likes their eggs sunny side up Or CDC recommendations for buffet food:cold food must be maintained at or below 4C. hot food maintained at 60C or above? (Having eaten any buffet, I don\u2019t think they are served at those temp) Are there any operational guidelines for restaurants that is generally safe and makes economical sense?","labels":1,"seconds_difference":157680.0,"score_ratio":2.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eemws88","c_root_id_B":"eepmlqx","created_at_utc_A":1548098111,"created_at_utc_B":1548184548,"score_A":2,"score_B":3,"human_ref_A":"I was vegetarian for 10 years and am not anymore. I\u2019m constantly concerned with cross-contamination from meat. When I use a tool like tongs or a meat thermometer to touch meat that isn\u2019t fully cooked, do I need to clean it between uses? Like say I use tongs to move raw meat from the cutting board to the pan, do I need to wash them again before moving the fully cooked meat from the pan to my plate? What about taking the temperature of meat... do I need to wash the temperature probe after each testing until the meat is up to the right temperature? Will a small amount of bacteria or whatever from the not-fully-cooked meat linger on tools and contaminate my food? I spend an immense amount of time constantly washing my hands and every single tool or surface that is even remotely close to raw meat. I definitely struggle with OCD and I don\u2019t know if I\u2019m being paranoid or practicing good food safety. I have another question regarding meat. I know once meat is frozen, you should cook it within 24 hours of thawing it. I have a whole frozen chicken that I want to cook, but it will take 24-48 hours just to thaw, and then the recipe calls for 24 hours of brining before cooking. So that\u2019s basically 72 hours of non-frozen time for this chicken before cooking. Is that okay? Should I use a different recipe that doesn\u2019t require such a long brine time?","human_ref_B":"So I made a wine marinade for some steaks a few months ago and never got around to using it. Put it in a couple mason jars in the fridge. Nothing raw in it. No animal products. Just wine, salt, brown sugar, some spices and herbs and simmered to infuse the flavors. I'm assuming it's safe, but I thought I could ask here for anybody's opinion?","labels":0,"seconds_difference":86437.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eenpxgy","c_root_id_B":"eepmlqx","created_at_utc_A":1548119281,"created_at_utc_B":1548184548,"score_A":2,"score_B":3,"human_ref_A":"Any guidelines for food safety that isn\u2019t from CDC? Been trying to find good guidelines online that aren\u2019t overly strict. Their instructions for food safety is great but some of them are overkill For example CDC recommends cooking eggs till the yellow center is firm. Off course this isn\u2019t possible if someone likes their eggs sunny side up Or CDC recommendations for buffet food:cold food must be maintained at or below 4C. hot food maintained at 60C or above? (Having eaten any buffet, I don\u2019t think they are served at those temp) Are there any operational guidelines for restaurants that is generally safe and makes economical sense?","human_ref_B":"So I made a wine marinade for some steaks a few months ago and never got around to using it. Put it in a couple mason jars in the fridge. Nothing raw in it. No animal products. Just wine, salt, brown sugar, some spices and herbs and simmered to infuse the flavors. I'm assuming it's safe, but I thought I could ask here for anybody's opinion?","labels":0,"seconds_difference":65267.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eemws88","c_root_id_B":"eeslqrc","created_at_utc_A":1548098111,"created_at_utc_B":1548277583,"score_A":2,"score_B":3,"human_ref_A":"I was vegetarian for 10 years and am not anymore. I\u2019m constantly concerned with cross-contamination from meat. When I use a tool like tongs or a meat thermometer to touch meat that isn\u2019t fully cooked, do I need to clean it between uses? Like say I use tongs to move raw meat from the cutting board to the pan, do I need to wash them again before moving the fully cooked meat from the pan to my plate? What about taking the temperature of meat... do I need to wash the temperature probe after each testing until the meat is up to the right temperature? Will a small amount of bacteria or whatever from the not-fully-cooked meat linger on tools and contaminate my food? I spend an immense amount of time constantly washing my hands and every single tool or surface that is even remotely close to raw meat. I definitely struggle with OCD and I don\u2019t know if I\u2019m being paranoid or practicing good food safety. I have another question regarding meat. I know once meat is frozen, you should cook it within 24 hours of thawing it. I have a whole frozen chicken that I want to cook, but it will take 24-48 hours just to thaw, and then the recipe calls for 24 hours of brining before cooking. So that\u2019s basically 72 hours of non-frozen time for this chicken before cooking. Is that okay? Should I use a different recipe that doesn\u2019t require such a long brine time?","human_ref_B":"Last week I was baking some chicken and didn't realize my instant-read thermometer was broken until the dish was already in the oven. Cooked until the juices ran clear and then gave it an extra five minutes to be safe. Obviously I didn't die, and I'm getting a new thermometer, but what *should* I have done? What's the proper procedure for cooking meats to an acceptable temp with zero access to a thermometer?","labels":0,"seconds_difference":179472.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eeslqrc","c_root_id_B":"eenpxgy","created_at_utc_A":1548277583,"created_at_utc_B":1548119281,"score_A":3,"score_B":2,"human_ref_A":"Last week I was baking some chicken and didn't realize my instant-read thermometer was broken until the dish was already in the oven. Cooked until the juices ran clear and then gave it an extra five minutes to be safe. Obviously I didn't die, and I'm getting a new thermometer, but what *should* I have done? What's the proper procedure for cooking meats to an acceptable temp with zero access to a thermometer?","human_ref_B":"Any guidelines for food safety that isn\u2019t from CDC? Been trying to find good guidelines online that aren\u2019t overly strict. Their instructions for food safety is great but some of them are overkill For example CDC recommends cooking eggs till the yellow center is firm. Off course this isn\u2019t possible if someone likes their eggs sunny side up Or CDC recommendations for buffet food:cold food must be maintained at or below 4C. hot food maintained at 60C or above? (Having eaten any buffet, I don\u2019t think they are served at those temp) Are there any operational guidelines for restaurants that is generally safe and makes economical sense?","labels":1,"seconds_difference":158302.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eemws88","c_root_id_B":"eetihae","created_at_utc_A":1548098111,"created_at_utc_B":1548301710,"score_A":2,"score_B":3,"human_ref_A":"I was vegetarian for 10 years and am not anymore. I\u2019m constantly concerned with cross-contamination from meat. When I use a tool like tongs or a meat thermometer to touch meat that isn\u2019t fully cooked, do I need to clean it between uses? Like say I use tongs to move raw meat from the cutting board to the pan, do I need to wash them again before moving the fully cooked meat from the pan to my plate? What about taking the temperature of meat... do I need to wash the temperature probe after each testing until the meat is up to the right temperature? Will a small amount of bacteria or whatever from the not-fully-cooked meat linger on tools and contaminate my food? I spend an immense amount of time constantly washing my hands and every single tool or surface that is even remotely close to raw meat. I definitely struggle with OCD and I don\u2019t know if I\u2019m being paranoid or practicing good food safety. I have another question regarding meat. I know once meat is frozen, you should cook it within 24 hours of thawing it. I have a whole frozen chicken that I want to cook, but it will take 24-48 hours just to thaw, and then the recipe calls for 24 hours of brining before cooking. So that\u2019s basically 72 hours of non-frozen time for this chicken before cooking. Is that okay? Should I use a different recipe that doesn\u2019t require such a long brine time?","human_ref_B":"How exactly can you tell when the egg in a carbonara sauce is \u201cdone?\u201d I\u2019ve tried a variety of ways, but I either end up scrambling the egg or maybe it\u2019s the cheese. The video I watched, it looked the same as theirs and said you\u2019d know by taste if it was done, but it\u2019s off, and if I keep going, adding more cheese, it gets lumpy. Not sure if the eggs are over cooked or if it\u2019s too much cheese and not enough heat to melt it, but I reduce the heat to not scald\/scramble the eggs. Or maybe it\u2019s because it\u2019s not freshly grated. Obviously I\u2019m lost here. This is the one pasta dish I can\u2019t seem to master and always seem to overcook for safety...","labels":0,"seconds_difference":203599.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eetihae","c_root_id_B":"eenpxgy","created_at_utc_A":1548301710,"created_at_utc_B":1548119281,"score_A":3,"score_B":2,"human_ref_A":"How exactly can you tell when the egg in a carbonara sauce is \u201cdone?\u201d I\u2019ve tried a variety of ways, but I either end up scrambling the egg or maybe it\u2019s the cheese. The video I watched, it looked the same as theirs and said you\u2019d know by taste if it was done, but it\u2019s off, and if I keep going, adding more cheese, it gets lumpy. Not sure if the eggs are over cooked or if it\u2019s too much cheese and not enough heat to melt it, but I reduce the heat to not scald\/scramble the eggs. Or maybe it\u2019s because it\u2019s not freshly grated. Obviously I\u2019m lost here. This is the one pasta dish I can\u2019t seem to master and always seem to overcook for safety...","human_ref_B":"Any guidelines for food safety that isn\u2019t from CDC? Been trying to find good guidelines online that aren\u2019t overly strict. Their instructions for food safety is great but some of them are overkill For example CDC recommends cooking eggs till the yellow center is firm. Off course this isn\u2019t possible if someone likes their eggs sunny side up Or CDC recommendations for buffet food:cold food must be maintained at or below 4C. hot food maintained at 60C or above? (Having eaten any buffet, I don\u2019t think they are served at those temp) Are there any operational guidelines for restaurants that is generally safe and makes economical sense?","labels":1,"seconds_difference":182429.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eemws88","c_root_id_B":"eetil3v","created_at_utc_A":1548098111,"created_at_utc_B":1548301798,"score_A":2,"score_B":3,"human_ref_A":"I was vegetarian for 10 years and am not anymore. I\u2019m constantly concerned with cross-contamination from meat. When I use a tool like tongs or a meat thermometer to touch meat that isn\u2019t fully cooked, do I need to clean it between uses? Like say I use tongs to move raw meat from the cutting board to the pan, do I need to wash them again before moving the fully cooked meat from the pan to my plate? What about taking the temperature of meat... do I need to wash the temperature probe after each testing until the meat is up to the right temperature? Will a small amount of bacteria or whatever from the not-fully-cooked meat linger on tools and contaminate my food? I spend an immense amount of time constantly washing my hands and every single tool or surface that is even remotely close to raw meat. I definitely struggle with OCD and I don\u2019t know if I\u2019m being paranoid or practicing good food safety. I have another question regarding meat. I know once meat is frozen, you should cook it within 24 hours of thawing it. I have a whole frozen chicken that I want to cook, but it will take 24-48 hours just to thaw, and then the recipe calls for 24 hours of brining before cooking. So that\u2019s basically 72 hours of non-frozen time for this chicken before cooking. Is that okay? Should I use a different recipe that doesn\u2019t require such a long brine time?","human_ref_B":"What are some good tips for rare steak with an electric stove and broiler? I made it once and we didn\u2019t die, but now I\u2019m kinda paranoid.","labels":0,"seconds_difference":203687.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eenpxgy","c_root_id_B":"eetil3v","created_at_utc_A":1548119281,"created_at_utc_B":1548301798,"score_A":2,"score_B":3,"human_ref_A":"Any guidelines for food safety that isn\u2019t from CDC? Been trying to find good guidelines online that aren\u2019t overly strict. Their instructions for food safety is great but some of them are overkill For example CDC recommends cooking eggs till the yellow center is firm. Off course this isn\u2019t possible if someone likes their eggs sunny side up Or CDC recommendations for buffet food:cold food must be maintained at or below 4C. hot food maintained at 60C or above? (Having eaten any buffet, I don\u2019t think they are served at those temp) Are there any operational guidelines for restaurants that is generally safe and makes economical sense?","human_ref_B":"What are some good tips for rare steak with an electric stove and broiler? I made it once and we didn\u2019t die, but now I\u2019m kinda paranoid.","labels":0,"seconds_difference":182517.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eew8zmq","c_root_id_B":"eemws88","created_at_utc_A":1548383877,"created_at_utc_B":1548098111,"score_A":3,"score_B":2,"human_ref_A":"A couple of months ago I approximated a recipe for sambal chili pickles that I got in this comment thread.. Thanks, u\/ZootKoomie who gave it to me! We devoured one jar in about ten minutes when we opened it a week later. I forgot about one of the jars in my fridge. It's been there ever since. I pickled carrots, broccoli stems, onions, bell peppers, and two hard boiled eggs. It's been two months. Is it still edible? I sure would love to eat it.","human_ref_B":"I was vegetarian for 10 years and am not anymore. I\u2019m constantly concerned with cross-contamination from meat. When I use a tool like tongs or a meat thermometer to touch meat that isn\u2019t fully cooked, do I need to clean it between uses? Like say I use tongs to move raw meat from the cutting board to the pan, do I need to wash them again before moving the fully cooked meat from the pan to my plate? What about taking the temperature of meat... do I need to wash the temperature probe after each testing until the meat is up to the right temperature? Will a small amount of bacteria or whatever from the not-fully-cooked meat linger on tools and contaminate my food? I spend an immense amount of time constantly washing my hands and every single tool or surface that is even remotely close to raw meat. I definitely struggle with OCD and I don\u2019t know if I\u2019m being paranoid or practicing good food safety. I have another question regarding meat. I know once meat is frozen, you should cook it within 24 hours of thawing it. I have a whole frozen chicken that I want to cook, but it will take 24-48 hours just to thaw, and then the recipe calls for 24 hours of brining before cooking. So that\u2019s basically 72 hours of non-frozen time for this chicken before cooking. Is that okay? Should I use a different recipe that doesn\u2019t require such a long brine time?","labels":1,"seconds_difference":285766.0,"score_ratio":1.5} +{"post_id":"aibyyd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Weekly Discussion: Food and Kitchen Safety This is a topic we get a lot of questions about, but have to delete most of. There are so many unknown variables that we can't tell if the soup you left on the counter for a few hours is still safe or not (overnight, definitely not). However, we do allow questions about the general principles of food and kitchen safety, and that's what I'd like to discuss this week. I know this is an area that new cooks have a lot of uncertainty about because the usual places to learn don't talk about it a lot. What questions do you have about the safest way to prepare and store your food? And for the more experienced, do you have any tips or stories to share?","c_root_id_A":"eew8zmq","c_root_id_B":"eenpxgy","created_at_utc_A":1548383877,"created_at_utc_B":1548119281,"score_A":3,"score_B":2,"human_ref_A":"A couple of months ago I approximated a recipe for sambal chili pickles that I got in this comment thread.. Thanks, u\/ZootKoomie who gave it to me! We devoured one jar in about ten minutes when we opened it a week later. I forgot about one of the jars in my fridge. It's been there ever since. I pickled carrots, broccoli stems, onions, bell peppers, and two hard boiled eggs. It's been two months. Is it still edible? I sure would love to eat it.","human_ref_B":"Any guidelines for food safety that isn\u2019t from CDC? Been trying to find good guidelines online that aren\u2019t overly strict. Their instructions for food safety is great but some of them are overkill For example CDC recommends cooking eggs till the yellow center is firm. Off course this isn\u2019t possible if someone likes their eggs sunny side up Or CDC recommendations for buffet food:cold food must be maintained at or below 4C. hot food maintained at 60C or above? (Having eaten any buffet, I don\u2019t think they are served at those temp) Are there any operational guidelines for restaurants that is generally safe and makes economical sense?","labels":1,"seconds_difference":264596.0,"score_ratio":1.5} +{"post_id":"l8yjvm","domain":"askculinary_validation","upvote_ratio":0.81,"history":"[Question] it might seem silly, but what does soy sauce smell like? For anyone wondering, I'm really new at cooking. I've used my previous soy sauce completely and now I'm using another product low sodium soy sauce, but when I opened it it smelled similar to an apple vinegar in a way. This product I've bought last month and its expiration date is for another 2 years, so I'm not entirely sure if its supposed to smell like that or if its rotten to be disposed off.","c_root_id_A":"glf5mga","c_root_id_B":"glfbtvx","created_at_utc_A":1612048996,"created_at_utc_B":1612052205,"score_A":2,"score_B":10,"human_ref_A":"It kind of smells like Worcestershire sauce if you are familiar with that. Sounds like that bottle might be bad.","human_ref_B":"Check the ingredient list to confirm you have legit soy sauce and not the hydrolyzed corn garbage. Only ingredients should be soy beans, wheat, salt, and water. Real soy sauce doesn't go bad, the salt content is way too high, even in low sodium soy sauce. If it's not sealed airtight it can eventually crystalize if enough water evaporates that the sodium forms crystals. IDK if the hydrolyzed corn \"soy sauce\" can go bad, I've never bought it.","labels":0,"seconds_difference":3209.0,"score_ratio":5.0} +{"post_id":"l8yjvm","domain":"askculinary_validation","upvote_ratio":0.81,"history":"[Question] it might seem silly, but what does soy sauce smell like? For anyone wondering, I'm really new at cooking. I've used my previous soy sauce completely and now I'm using another product low sodium soy sauce, but when I opened it it smelled similar to an apple vinegar in a way. This product I've bought last month and its expiration date is for another 2 years, so I'm not entirely sure if its supposed to smell like that or if its rotten to be disposed off.","c_root_id_A":"glf5mga","c_root_id_B":"glfe959","created_at_utc_A":1612048996,"created_at_utc_B":1612053450,"score_A":2,"score_B":3,"human_ref_A":"It kind of smells like Worcestershire sauce if you are familiar with that. Sounds like that bottle might be bad.","human_ref_B":"Check your sauce ingredients for *Lactic Acid*. A lot of Chinese restos use it to make various sauces more tangy. Here's a recent thread on the smell from r\/chemistry\/comments\/j15maj\/what_does_lactic_acid_smell_like","labels":0,"seconds_difference":4454.0,"score_ratio":1.5} +{"post_id":"l8yjvm","domain":"askculinary_validation","upvote_ratio":0.81,"history":"[Question] it might seem silly, but what does soy sauce smell like? For anyone wondering, I'm really new at cooking. I've used my previous soy sauce completely and now I'm using another product low sodium soy sauce, but when I opened it it smelled similar to an apple vinegar in a way. This product I've bought last month and its expiration date is for another 2 years, so I'm not entirely sure if its supposed to smell like that or if its rotten to be disposed off.","c_root_id_A":"glf5mga","c_root_id_B":"glfh9h4","created_at_utc_A":1612048996,"created_at_utc_B":1612054999,"score_A":2,"score_B":3,"human_ref_A":"It kind of smells like Worcestershire sauce if you are familiar with that. Sounds like that bottle might be bad.","human_ref_B":"Kinda like fishy-fish, but with a caramel and vinegar twist. This is not investment advice.","labels":0,"seconds_difference":6003.0,"score_ratio":1.5} +{"post_id":"3ogvga","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning?","c_root_id_A":"cvx3qp7","c_root_id_B":"cvx2uth","created_at_utc_A":1444670450,"created_at_utc_B":1444669129,"score_A":88,"score_B":18,"human_ref_A":">What is the best way to defrost them and refreeze them after portioning? For home use? Thaw under cold running water, separate by hand as you can. Then, divide into portions, wrap and package for refreezing. Finally, throw them out. Because thawed and refrozen seafood is going to be nasty AF.","human_ref_B":"Do not defrost and refreeze anything. That's a no no.","labels":1,"seconds_difference":1321.0,"score_ratio":4.8888888889} +{"post_id":"3ogvga","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning?","c_root_id_A":"cvx3qp7","c_root_id_B":"cvx2zgz","created_at_utc_A":1444670450,"created_at_utc_B":1444669319,"score_A":88,"score_B":7,"human_ref_A":">What is the best way to defrost them and refreeze them after portioning? For home use? Thaw under cold running water, separate by hand as you can. Then, divide into portions, wrap and package for refreezing. Finally, throw them out. Because thawed and refrozen seafood is going to be nasty AF.","human_ref_B":"I'm going to assume you mean you have a giant ice block with squid dispersed inside. The best way would be to never defrost, just chip out the squid into portions and then refreeze those. However, you will create some bits and pieces that way, which may or may not matter depending on your cooking method. Generally speaking, defrost in a fridge, portion and freeze. If it is an ice block, you may want to grab squid as they defrost rather than waiting for the whole thing to defrost. Squid towards the surface will defrost sooner before squid near the center. Also, defrost the block in a way that excess water can drip away. Having food sitting in a pool of water is not something I like to do, though I don't know if there is a real reason behind that aversion.","labels":1,"seconds_difference":1131.0,"score_ratio":12.5714285714} +{"post_id":"3ogvga","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning?","c_root_id_A":"cvxgca9","c_root_id_B":"cvx2zgz","created_at_utc_A":1444688802,"created_at_utc_B":1444669319,"score_A":10,"score_B":7,"human_ref_A":"Don't defrost. * Get a large heavy knife (meat cleaver) and chop it up while frozen. * Wrap portions individually so they don't stick together. * Put it back into the freezer immediately afterwards.","human_ref_B":"I'm going to assume you mean you have a giant ice block with squid dispersed inside. The best way would be to never defrost, just chip out the squid into portions and then refreeze those. However, you will create some bits and pieces that way, which may or may not matter depending on your cooking method. Generally speaking, defrost in a fridge, portion and freeze. If it is an ice block, you may want to grab squid as they defrost rather than waiting for the whole thing to defrost. Squid towards the surface will defrost sooner before squid near the center. Also, defrost the block in a way that excess water can drip away. Having food sitting in a pool of water is not something I like to do, though I don't know if there is a real reason behind that aversion.","labels":1,"seconds_difference":19483.0,"score_ratio":1.4285714286} +{"post_id":"3ogvga","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning?","c_root_id_A":"cvx4n4i","c_root_id_B":"cvxgca9","created_at_utc_A":1444671770,"created_at_utc_B":1444688802,"score_A":5,"score_B":10,"human_ref_A":"Defrosting and refreezing more substantial proteins, like beef, pork, or chicken is slightly more acceptable (although still not ideal), but unless it's *absolutely necessary*, you never want to refreeze seafood, because the flesh is more delicate, and refreezing it will be much more noticeable when you've thawed it again for the second time. The absolute \"best\" way, if you're going to do that, would probably be to only that it as little as possible to be able to break it up into the portions you want, hopefully while still mostly frozen, and then refreeze it before it completely thaws. That way, there's less of the product that will be effected by the double freezing. Good luck.","human_ref_B":"Don't defrost. * Get a large heavy knife (meat cleaver) and chop it up while frozen. * Wrap portions individually so they don't stick together. * Put it back into the freezer immediately afterwards.","labels":0,"seconds_difference":17032.0,"score_ratio":2.0} +{"post_id":"3ogvga","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning?","c_root_id_A":"cvxgca9","c_root_id_B":"cvxe4bs","created_at_utc_A":1444688802,"created_at_utc_B":1444685338,"score_A":10,"score_B":3,"human_ref_A":"Don't defrost. * Get a large heavy knife (meat cleaver) and chop it up while frozen. * Wrap portions individually so they don't stick together. * Put it back into the freezer immediately afterwards.","human_ref_B":"What I would do is defrost it all, cook it, then freeze it like that. You avoid a lot of the problems with fishy smell and bacterial growth that way. Whenever I defrost too much meat\/fish, I always freeze it as a cooked dish. Maybe cut it into rings and saute\/blanch, so you can add it to paella or pasta or fried rice or whatever? Or maybe make a stew? Stuff them with flavoured rice and bake? Or all that and more, you've got a hell of a lot of squid...","labels":1,"seconds_difference":3464.0,"score_ratio":3.3333333333} +{"post_id":"3ogvga","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning?","c_root_id_A":"cvxgca9","c_root_id_B":"cvx7s26","created_at_utc_A":1444688802,"created_at_utc_B":1444676274,"score_A":10,"score_B":2,"human_ref_A":"Don't defrost. * Get a large heavy knife (meat cleaver) and chop it up while frozen. * Wrap portions individually so they don't stick together. * Put it back into the freezer immediately afterwards.","human_ref_B":"Defrost and eat. I would not want to eat refrozen squid personally... I would imagine the taste and texture would change substantially (I've never personally done it, so it's my guess).","labels":1,"seconds_difference":12528.0,"score_ratio":5.0} +{"post_id":"3ogvga","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I have purchased 1.3 kg of squid in rectangle form. What is the best way to defrost them and refreeze them after portioning?","c_root_id_A":"cvx7s26","c_root_id_B":"cvxe4bs","created_at_utc_A":1444676274,"created_at_utc_B":1444685338,"score_A":2,"score_B":3,"human_ref_A":"Defrost and eat. I would not want to eat refrozen squid personally... I would imagine the taste and texture would change substantially (I've never personally done it, so it's my guess).","human_ref_B":"What I would do is defrost it all, cook it, then freeze it like that. You avoid a lot of the problems with fishy smell and bacterial growth that way. Whenever I defrost too much meat\/fish, I always freeze it as a cooked dish. Maybe cut it into rings and saute\/blanch, so you can add it to paella or pasta or fried rice or whatever? Or maybe make a stew? Stuff them with flavoured rice and bake? Or all that and more, you've got a hell of a lot of squid...","labels":0,"seconds_difference":9064.0,"score_ratio":1.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5ms8kl","c_root_id_B":"e5mzco7","created_at_utc_A":1536443876,"created_at_utc_B":1536451068,"score_A":25,"score_B":26,"human_ref_A":"Have you ever worked in a kitchen before? You might not like it","human_ref_B":"I graduated from the CIA in 2013 with an AOS in Baking and Pastry. At the end of Fall 2018, I will be graduating with an AOS in Information Technology\/Web Development. Working in a kitchen is **hard**. Before choosing a career path in the restaurant industry, you need to be 100% ok with: *Working weekends and\/or nights *Missing almost all holidays and family events *Shitty pay *Shitty working conditions *Shitty (if you're lucky) benefits *High stress, frequent drug use, and alcoholism *40+ hour weeks. Some of those hours may be off the clock *High risk for injury- both short term (cutting your finger) and long term (blowing out your knees\/ankles from being on your feet all of the time) *The \"soldier\" attitude where you're expected to dedicate all of your time and energy to your restaurant- even if you were sick or had a family emergency. and many more. That having been said, I will say that the relationships I've had with coworkers while working in restaurants has been like no other. We really were all like a family and most wouldn't hesitate to give you the shirt off of their backs if you had asked. Working the line is not for everyone- you truly need to be passionate in order to thrive. Me, personally, I quite because the environment was having adverse effects on both my mental and physical health. What was I going to do when I was 50 and had blown out joints and a drinking problem because of all of the stress? There are of course restaurants that are the exception to these issues, but from what I've seen its all pretty common.","labels":0,"seconds_difference":7192.0,"score_ratio":1.04} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5mzco7","c_root_id_B":"e5mu3il","created_at_utc_A":1536451068,"created_at_utc_B":1536445677,"score_A":26,"score_B":5,"human_ref_A":"I graduated from the CIA in 2013 with an AOS in Baking and Pastry. At the end of Fall 2018, I will be graduating with an AOS in Information Technology\/Web Development. Working in a kitchen is **hard**. Before choosing a career path in the restaurant industry, you need to be 100% ok with: *Working weekends and\/or nights *Missing almost all holidays and family events *Shitty pay *Shitty working conditions *Shitty (if you're lucky) benefits *High stress, frequent drug use, and alcoholism *40+ hour weeks. Some of those hours may be off the clock *High risk for injury- both short term (cutting your finger) and long term (blowing out your knees\/ankles from being on your feet all of the time) *The \"soldier\" attitude where you're expected to dedicate all of your time and energy to your restaurant- even if you were sick or had a family emergency. and many more. That having been said, I will say that the relationships I've had with coworkers while working in restaurants has been like no other. We really were all like a family and most wouldn't hesitate to give you the shirt off of their backs if you had asked. Working the line is not for everyone- you truly need to be passionate in order to thrive. Me, personally, I quite because the environment was having adverse effects on both my mental and physical health. What was I going to do when I was 50 and had blown out joints and a drinking problem because of all of the stress? There are of course restaurants that are the exception to these issues, but from what I've seen its all pretty common.","human_ref_B":"I went to JWU for event management. I would take a look at both. At JWU you have the option of changing majors if you decide culinary isn't your thing. I have a lot of friends from college who started out in culinary and are now working in business or hotels and they wouldn't have had that option otherwise.","labels":1,"seconds_difference":5391.0,"score_ratio":5.2} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5mwjv0","c_root_id_B":"e5mzco7","created_at_utc_A":1536448177,"created_at_utc_B":1536451068,"score_A":3,"score_B":26,"human_ref_A":"Thinking of going there too :) I\u2019m glad you asked","human_ref_B":"I graduated from the CIA in 2013 with an AOS in Baking and Pastry. At the end of Fall 2018, I will be graduating with an AOS in Information Technology\/Web Development. Working in a kitchen is **hard**. Before choosing a career path in the restaurant industry, you need to be 100% ok with: *Working weekends and\/or nights *Missing almost all holidays and family events *Shitty pay *Shitty working conditions *Shitty (if you're lucky) benefits *High stress, frequent drug use, and alcoholism *40+ hour weeks. Some of those hours may be off the clock *High risk for injury- both short term (cutting your finger) and long term (blowing out your knees\/ankles from being on your feet all of the time) *The \"soldier\" attitude where you're expected to dedicate all of your time and energy to your restaurant- even if you were sick or had a family emergency. and many more. That having been said, I will say that the relationships I've had with coworkers while working in restaurants has been like no other. We really were all like a family and most wouldn't hesitate to give you the shirt off of their backs if you had asked. Working the line is not for everyone- you truly need to be passionate in order to thrive. Me, personally, I quite because the environment was having adverse effects on both my mental and physical health. What was I going to do when I was 50 and had blown out joints and a drinking problem because of all of the stress? There are of course restaurants that are the exception to these issues, but from what I've seen its all pretty common.","labels":0,"seconds_difference":2891.0,"score_ratio":8.6666666667} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5naqkn","c_root_id_B":"e5n5lmj","created_at_utc_A":1536463258,"created_at_utc_B":1536457794,"score_A":22,"score_B":16,"human_ref_A":"My partner and I met when we worked in the same kitchen. I was hired with zero kitchen experience and my partner went to CIA. Within three months we made the same hourly. He regrets going.","human_ref_B":"The head chef of the restaurant I work at went, but he says the knowledge he learned, he probably wouldve learned on the job. His biggest qualm was how the school taught him stuff, but not how to do any of it fast (which is whats important in his opinion)","labels":1,"seconds_difference":5464.0,"score_ratio":1.375} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n6925","c_root_id_B":"e5naqkn","created_at_utc_A":1536458487,"created_at_utc_B":1536463258,"score_A":8,"score_B":22,"human_ref_A":"Just go work in kitchens save your self the student loans for a degree most restaurants won\u2019t care about. It\u2019s the harsh reality of that industry. Can you show up on time? Can you work your ass off?","human_ref_B":"My partner and I met when we worked in the same kitchen. I was hired with zero kitchen experience and my partner went to CIA. Within three months we made the same hourly. He regrets going.","labels":0,"seconds_difference":4771.0,"score_ratio":2.75} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5naqkn","c_root_id_B":"e5mu3il","created_at_utc_A":1536463258,"created_at_utc_B":1536445677,"score_A":22,"score_B":5,"human_ref_A":"My partner and I met when we worked in the same kitchen. I was hired with zero kitchen experience and my partner went to CIA. Within three months we made the same hourly. He regrets going.","human_ref_B":"I went to JWU for event management. I would take a look at both. At JWU you have the option of changing majors if you decide culinary isn't your thing. I have a lot of friends from college who started out in culinary and are now working in business or hotels and they wouldn't have had that option otherwise.","labels":1,"seconds_difference":17581.0,"score_ratio":4.4} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5naqkn","c_root_id_B":"e5mwjv0","created_at_utc_A":1536463258,"created_at_utc_B":1536448177,"score_A":22,"score_B":3,"human_ref_A":"My partner and I met when we worked in the same kitchen. I was hired with zero kitchen experience and my partner went to CIA. Within three months we made the same hourly. He regrets going.","human_ref_B":"Thinking of going there too :) I\u2019m glad you asked","labels":1,"seconds_difference":15081.0,"score_ratio":7.3333333333} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n3jv2","c_root_id_B":"e5naqkn","created_at_utc_A":1536455622,"created_at_utc_B":1536463258,"score_A":3,"score_B":22,"human_ref_A":"Its kind of Russian Roulette. You need to be really into it in order to do well there; if youre in it for the long-game, everyone I know personally who has graduated with the BPS in Culinary Science from the school has had a starting salary of 50k or higher post-graduation, but that department is small and exclusive. The Associates program on its own is only kind of worth it at this point, as you\u2019ll probably just be stuck swimming in debt in a line cook position for the first years after graduation.","human_ref_B":"My partner and I met when we worked in the same kitchen. I was hired with zero kitchen experience and my partner went to CIA. Within three months we made the same hourly. He regrets going.","labels":0,"seconds_difference":7636.0,"score_ratio":7.3333333333} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5naq2x","c_root_id_B":"e5naqkn","created_at_utc_A":1536463243,"created_at_utc_B":1536463258,"score_A":3,"score_B":22,"human_ref_A":"The degree opens a lot of doors (I graduated 2011 and shot straight into management within Marriott by virtue of the exec chef being a grad also), but the debt is absolutely insane. I loved the time I spent on campus and it was a valuable experience in a lot of ways, but if I went back in time I would never accrue that kind of debt on purpose fucking ever. $500+ dollars a month for 20+ years to pay back that degree (more than double what I borrowed). Don't do it. EDITED TO ADD: Also, from Seattle and traveled to the Hyde Park campus. I also did the wine program at the St Helena campus and I can tell you that the culinary program there is garbage; if you're intent on going, only Hyde Park, they have the most infrastructure and more exacting teachers. The St Helena campus, they only start people 2-3 times a year iirc (when I was in Hyde Park, a new class started every 3 weeks and every class was 3 weeks long - so if you failed a class you dropped back into the class behind you to retake it [and paid for it handsomely]) so the fucking idiots there were serving raw chicken on a daily basis but nobody ever got failed because it would take months for them to be able to attend the class again. Man fuck that campus. BTW living in Hyde Park sucks. You know what we did on the weekends when we were bored and we'd seen all the movies? We went to Target. Just to walk around. If you have the money to take the train down to the city (a trip that takes hours btw, New York is a big state) then it's a different story but Hyde Park and Poughkeepsie is fuckin soul crushingly boring.","human_ref_B":"My partner and I met when we worked in the same kitchen. I was hired with zero kitchen experience and my partner went to CIA. Within three months we made the same hourly. He regrets going.","labels":0,"seconds_difference":15.0,"score_ratio":7.3333333333} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n3zrd","c_root_id_B":"e5naqkn","created_at_utc_A":1536456094,"created_at_utc_B":1536463258,"score_A":2,"score_B":22,"human_ref_A":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","human_ref_B":"My partner and I met when we worked in the same kitchen. I was hired with zero kitchen experience and my partner went to CIA. Within three months we made the same hourly. He regrets going.","labels":0,"seconds_difference":7164.0,"score_ratio":11.0} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5mu3il","c_root_id_B":"e5n5lmj","created_at_utc_A":1536445677,"created_at_utc_B":1536457794,"score_A":5,"score_B":16,"human_ref_A":"I went to JWU for event management. I would take a look at both. At JWU you have the option of changing majors if you decide culinary isn't your thing. I have a lot of friends from college who started out in culinary and are now working in business or hotels and they wouldn't have had that option otherwise.","human_ref_B":"The head chef of the restaurant I work at went, but he says the knowledge he learned, he probably wouldve learned on the job. His biggest qualm was how the school taught him stuff, but not how to do any of it fast (which is whats important in his opinion)","labels":0,"seconds_difference":12117.0,"score_ratio":3.2} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5mwjv0","c_root_id_B":"e5n5lmj","created_at_utc_A":1536448177,"created_at_utc_B":1536457794,"score_A":3,"score_B":16,"human_ref_A":"Thinking of going there too :) I\u2019m glad you asked","human_ref_B":"The head chef of the restaurant I work at went, but he says the knowledge he learned, he probably wouldve learned on the job. His biggest qualm was how the school taught him stuff, but not how to do any of it fast (which is whats important in his opinion)","labels":0,"seconds_difference":9617.0,"score_ratio":5.3333333333} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n5lmj","c_root_id_B":"e5n3jv2","created_at_utc_A":1536457794,"created_at_utc_B":1536455622,"score_A":16,"score_B":3,"human_ref_A":"The head chef of the restaurant I work at went, but he says the knowledge he learned, he probably wouldve learned on the job. His biggest qualm was how the school taught him stuff, but not how to do any of it fast (which is whats important in his opinion)","human_ref_B":"Its kind of Russian Roulette. You need to be really into it in order to do well there; if youre in it for the long-game, everyone I know personally who has graduated with the BPS in Culinary Science from the school has had a starting salary of 50k or higher post-graduation, but that department is small and exclusive. The Associates program on its own is only kind of worth it at this point, as you\u2019ll probably just be stuck swimming in debt in a line cook position for the first years after graduation.","labels":1,"seconds_difference":2172.0,"score_ratio":5.3333333333} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n3zrd","c_root_id_B":"e5n5lmj","created_at_utc_A":1536456094,"created_at_utc_B":1536457794,"score_A":2,"score_B":16,"human_ref_A":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","human_ref_B":"The head chef of the restaurant I work at went, but he says the knowledge he learned, he probably wouldve learned on the job. His biggest qualm was how the school taught him stuff, but not how to do any of it fast (which is whats important in his opinion)","labels":0,"seconds_difference":1700.0,"score_ratio":8.0} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n6925","c_root_id_B":"e5njrrm","created_at_utc_A":1536458487,"created_at_utc_B":1536475875,"score_A":8,"score_B":9,"human_ref_A":"Just go work in kitchens save your self the student loans for a degree most restaurants won\u2019t care about. It\u2019s the harsh reality of that industry. Can you show up on time? Can you work your ass off?","human_ref_B":"I\u2019ll tell you the same thing I tell everyone. If you want to go, then go. I have a bachelors from the CIA and i got the degree for myself. I work as a chef in Las Vegas on the strip making decently good money with benefits 401k etc... i spent a lot of time before this working in the James beard award winning\/ top 40\/ Michelin scene and I left because I didn\u2019t enjoy the toxic environment. But hey. If that\u2019s what you\u2019re into then go for it. I regret nothing about my degree and honestly I either hear people say they wish they went there, but couldn\u2019t afford it (hint; most people can\u2019t afford college at all these days), or they spend a ton of time defending why they\u2019re better off having not gone. I didn\u2019t want to do that. I went because I value knowledge and also, having the school on your resume puts you to the top of the pile when it comes to getting a job anywhere you want. Like anything, you get what you put in. I graduated with a lot of idiots I wouldn\u2019t work with or ever hire. Just because you got the degree doesn\u2019t mean you will be entitled to whatever you want. It just means you will get more chances to show you\u2019re worth your salt. I wrote an article after I graduated about this topic, I can message you the link if you want.","labels":0,"seconds_difference":17388.0,"score_ratio":1.125} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5mu3il","c_root_id_B":"e5njrrm","created_at_utc_A":1536445677,"created_at_utc_B":1536475875,"score_A":5,"score_B":9,"human_ref_A":"I went to JWU for event management. I would take a look at both. At JWU you have the option of changing majors if you decide culinary isn't your thing. I have a lot of friends from college who started out in culinary and are now working in business or hotels and they wouldn't have had that option otherwise.","human_ref_B":"I\u2019ll tell you the same thing I tell everyone. If you want to go, then go. I have a bachelors from the CIA and i got the degree for myself. I work as a chef in Las Vegas on the strip making decently good money with benefits 401k etc... i spent a lot of time before this working in the James beard award winning\/ top 40\/ Michelin scene and I left because I didn\u2019t enjoy the toxic environment. But hey. If that\u2019s what you\u2019re into then go for it. I regret nothing about my degree and honestly I either hear people say they wish they went there, but couldn\u2019t afford it (hint; most people can\u2019t afford college at all these days), or they spend a ton of time defending why they\u2019re better off having not gone. I didn\u2019t want to do that. I went because I value knowledge and also, having the school on your resume puts you to the top of the pile when it comes to getting a job anywhere you want. Like anything, you get what you put in. I graduated with a lot of idiots I wouldn\u2019t work with or ever hire. Just because you got the degree doesn\u2019t mean you will be entitled to whatever you want. It just means you will get more chances to show you\u2019re worth your salt. I wrote an article after I graduated about this topic, I can message you the link if you want.","labels":0,"seconds_difference":30198.0,"score_ratio":1.8} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5mwjv0","c_root_id_B":"e5njrrm","created_at_utc_A":1536448177,"created_at_utc_B":1536475875,"score_A":3,"score_B":9,"human_ref_A":"Thinking of going there too :) I\u2019m glad you asked","human_ref_B":"I\u2019ll tell you the same thing I tell everyone. If you want to go, then go. I have a bachelors from the CIA and i got the degree for myself. I work as a chef in Las Vegas on the strip making decently good money with benefits 401k etc... i spent a lot of time before this working in the James beard award winning\/ top 40\/ Michelin scene and I left because I didn\u2019t enjoy the toxic environment. But hey. If that\u2019s what you\u2019re into then go for it. I regret nothing about my degree and honestly I either hear people say they wish they went there, but couldn\u2019t afford it (hint; most people can\u2019t afford college at all these days), or they spend a ton of time defending why they\u2019re better off having not gone. I didn\u2019t want to do that. I went because I value knowledge and also, having the school on your resume puts you to the top of the pile when it comes to getting a job anywhere you want. Like anything, you get what you put in. I graduated with a lot of idiots I wouldn\u2019t work with or ever hire. Just because you got the degree doesn\u2019t mean you will be entitled to whatever you want. It just means you will get more chances to show you\u2019re worth your salt. I wrote an article after I graduated about this topic, I can message you the link if you want.","labels":0,"seconds_difference":27698.0,"score_ratio":3.0} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n3jv2","c_root_id_B":"e5njrrm","created_at_utc_A":1536455622,"created_at_utc_B":1536475875,"score_A":3,"score_B":9,"human_ref_A":"Its kind of Russian Roulette. You need to be really into it in order to do well there; if youre in it for the long-game, everyone I know personally who has graduated with the BPS in Culinary Science from the school has had a starting salary of 50k or higher post-graduation, but that department is small and exclusive. The Associates program on its own is only kind of worth it at this point, as you\u2019ll probably just be stuck swimming in debt in a line cook position for the first years after graduation.","human_ref_B":"I\u2019ll tell you the same thing I tell everyone. If you want to go, then go. I have a bachelors from the CIA and i got the degree for myself. I work as a chef in Las Vegas on the strip making decently good money with benefits 401k etc... i spent a lot of time before this working in the James beard award winning\/ top 40\/ Michelin scene and I left because I didn\u2019t enjoy the toxic environment. But hey. If that\u2019s what you\u2019re into then go for it. I regret nothing about my degree and honestly I either hear people say they wish they went there, but couldn\u2019t afford it (hint; most people can\u2019t afford college at all these days), or they spend a ton of time defending why they\u2019re better off having not gone. I didn\u2019t want to do that. I went because I value knowledge and also, having the school on your resume puts you to the top of the pile when it comes to getting a job anywhere you want. Like anything, you get what you put in. I graduated with a lot of idiots I wouldn\u2019t work with or ever hire. Just because you got the degree doesn\u2019t mean you will be entitled to whatever you want. It just means you will get more chances to show you\u2019re worth your salt. I wrote an article after I graduated about this topic, I can message you the link if you want.","labels":0,"seconds_difference":20253.0,"score_ratio":3.0} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5naq2x","c_root_id_B":"e5njrrm","created_at_utc_A":1536463243,"created_at_utc_B":1536475875,"score_A":3,"score_B":9,"human_ref_A":"The degree opens a lot of doors (I graduated 2011 and shot straight into management within Marriott by virtue of the exec chef being a grad also), but the debt is absolutely insane. I loved the time I spent on campus and it was a valuable experience in a lot of ways, but if I went back in time I would never accrue that kind of debt on purpose fucking ever. $500+ dollars a month for 20+ years to pay back that degree (more than double what I borrowed). Don't do it. EDITED TO ADD: Also, from Seattle and traveled to the Hyde Park campus. I also did the wine program at the St Helena campus and I can tell you that the culinary program there is garbage; if you're intent on going, only Hyde Park, they have the most infrastructure and more exacting teachers. The St Helena campus, they only start people 2-3 times a year iirc (when I was in Hyde Park, a new class started every 3 weeks and every class was 3 weeks long - so if you failed a class you dropped back into the class behind you to retake it [and paid for it handsomely]) so the fucking idiots there were serving raw chicken on a daily basis but nobody ever got failed because it would take months for them to be able to attend the class again. Man fuck that campus. BTW living in Hyde Park sucks. You know what we did on the weekends when we were bored and we'd seen all the movies? We went to Target. Just to walk around. If you have the money to take the train down to the city (a trip that takes hours btw, New York is a big state) then it's a different story but Hyde Park and Poughkeepsie is fuckin soul crushingly boring.","human_ref_B":"I\u2019ll tell you the same thing I tell everyone. If you want to go, then go. I have a bachelors from the CIA and i got the degree for myself. I work as a chef in Las Vegas on the strip making decently good money with benefits 401k etc... i spent a lot of time before this working in the James beard award winning\/ top 40\/ Michelin scene and I left because I didn\u2019t enjoy the toxic environment. But hey. If that\u2019s what you\u2019re into then go for it. I regret nothing about my degree and honestly I either hear people say they wish they went there, but couldn\u2019t afford it (hint; most people can\u2019t afford college at all these days), or they spend a ton of time defending why they\u2019re better off having not gone. I didn\u2019t want to do that. I went because I value knowledge and also, having the school on your resume puts you to the top of the pile when it comes to getting a job anywhere you want. Like anything, you get what you put in. I graduated with a lot of idiots I wouldn\u2019t work with or ever hire. Just because you got the degree doesn\u2019t mean you will be entitled to whatever you want. It just means you will get more chances to show you\u2019re worth your salt. I wrote an article after I graduated about this topic, I can message you the link if you want.","labels":0,"seconds_difference":12632.0,"score_ratio":3.0} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5njrrm","c_root_id_B":"e5n3zrd","created_at_utc_A":1536475875,"created_at_utc_B":1536456094,"score_A":9,"score_B":2,"human_ref_A":"I\u2019ll tell you the same thing I tell everyone. If you want to go, then go. I have a bachelors from the CIA and i got the degree for myself. I work as a chef in Las Vegas on the strip making decently good money with benefits 401k etc... i spent a lot of time before this working in the James beard award winning\/ top 40\/ Michelin scene and I left because I didn\u2019t enjoy the toxic environment. But hey. If that\u2019s what you\u2019re into then go for it. I regret nothing about my degree and honestly I either hear people say they wish they went there, but couldn\u2019t afford it (hint; most people can\u2019t afford college at all these days), or they spend a ton of time defending why they\u2019re better off having not gone. I didn\u2019t want to do that. I went because I value knowledge and also, having the school on your resume puts you to the top of the pile when it comes to getting a job anywhere you want. Like anything, you get what you put in. I graduated with a lot of idiots I wouldn\u2019t work with or ever hire. Just because you got the degree doesn\u2019t mean you will be entitled to whatever you want. It just means you will get more chances to show you\u2019re worth your salt. I wrote an article after I graduated about this topic, I can message you the link if you want.","human_ref_B":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","labels":1,"seconds_difference":19781.0,"score_ratio":4.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5njrrm","c_root_id_B":"e5ne066","created_at_utc_A":1536475875,"created_at_utc_B":1536466961,"score_A":9,"score_B":2,"human_ref_A":"I\u2019ll tell you the same thing I tell everyone. If you want to go, then go. I have a bachelors from the CIA and i got the degree for myself. I work as a chef in Las Vegas on the strip making decently good money with benefits 401k etc... i spent a lot of time before this working in the James beard award winning\/ top 40\/ Michelin scene and I left because I didn\u2019t enjoy the toxic environment. But hey. If that\u2019s what you\u2019re into then go for it. I regret nothing about my degree and honestly I either hear people say they wish they went there, but couldn\u2019t afford it (hint; most people can\u2019t afford college at all these days), or they spend a ton of time defending why they\u2019re better off having not gone. I didn\u2019t want to do that. I went because I value knowledge and also, having the school on your resume puts you to the top of the pile when it comes to getting a job anywhere you want. Like anything, you get what you put in. I graduated with a lot of idiots I wouldn\u2019t work with or ever hire. Just because you got the degree doesn\u2019t mean you will be entitled to whatever you want. It just means you will get more chances to show you\u2019re worth your salt. I wrote an article after I graduated about this topic, I can message you the link if you want.","human_ref_B":"Read Anthony Bourdain\u2019s book \u201cMedium Raw\u201d. You\u2019ll know what to do after that.","labels":1,"seconds_difference":8914.0,"score_ratio":4.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n6925","c_root_id_B":"e5mu3il","created_at_utc_A":1536458487,"created_at_utc_B":1536445677,"score_A":8,"score_B":5,"human_ref_A":"Just go work in kitchens save your self the student loans for a degree most restaurants won\u2019t care about. It\u2019s the harsh reality of that industry. Can you show up on time? Can you work your ass off?","human_ref_B":"I went to JWU for event management. I would take a look at both. At JWU you have the option of changing majors if you decide culinary isn't your thing. I have a lot of friends from college who started out in culinary and are now working in business or hotels and they wouldn't have had that option otherwise.","labels":1,"seconds_difference":12810.0,"score_ratio":1.6} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n6925","c_root_id_B":"e5mwjv0","created_at_utc_A":1536458487,"created_at_utc_B":1536448177,"score_A":8,"score_B":3,"human_ref_A":"Just go work in kitchens save your self the student loans for a degree most restaurants won\u2019t care about. It\u2019s the harsh reality of that industry. Can you show up on time? Can you work your ass off?","human_ref_B":"Thinking of going there too :) I\u2019m glad you asked","labels":1,"seconds_difference":10310.0,"score_ratio":2.6666666667} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n3jv2","c_root_id_B":"e5n6925","created_at_utc_A":1536455622,"created_at_utc_B":1536458487,"score_A":3,"score_B":8,"human_ref_A":"Its kind of Russian Roulette. You need to be really into it in order to do well there; if youre in it for the long-game, everyone I know personally who has graduated with the BPS in Culinary Science from the school has had a starting salary of 50k or higher post-graduation, but that department is small and exclusive. The Associates program on its own is only kind of worth it at this point, as you\u2019ll probably just be stuck swimming in debt in a line cook position for the first years after graduation.","human_ref_B":"Just go work in kitchens save your self the student loans for a degree most restaurants won\u2019t care about. It\u2019s the harsh reality of that industry. Can you show up on time? Can you work your ass off?","labels":0,"seconds_difference":2865.0,"score_ratio":2.6666666667} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n3zrd","c_root_id_B":"e5n6925","created_at_utc_A":1536456094,"created_at_utc_B":1536458487,"score_A":2,"score_B":8,"human_ref_A":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","human_ref_B":"Just go work in kitchens save your self the student loans for a degree most restaurants won\u2019t care about. It\u2019s the harsh reality of that industry. Can you show up on time? Can you work your ass off?","labels":0,"seconds_difference":2393.0,"score_ratio":4.0} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5o038w","c_root_id_B":"e5nk5mm","created_at_utc_A":1536504912,"created_at_utc_B":1536476594,"score_A":5,"score_B":4,"human_ref_A":"IMHO the CIA has an over exaggerated opinion of itself. A person can easily achieve as much knowledge and experience diligently working under the tutledge of a talented chef over the course of a few years. And be debt free. CIA grads have a reputation of being arrogant. If you can get your hands on a CIA alumni newsletter you will not see many grads in major industry positions. We were repeated told that we were attending the 'Harvard' of the culinary world. Harvard alums run the world, CIA alums don't. CIA class '81.","human_ref_B":"I went to the one in California. Definitely worth it. Future-income-to-debt ratio is only a small facet of the situation. Edit: PM if you want more of my perspective.","labels":1,"seconds_difference":28318.0,"score_ratio":1.25} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5mwjv0","c_root_id_B":"e5nk5mm","created_at_utc_A":1536448177,"created_at_utc_B":1536476594,"score_A":3,"score_B":4,"human_ref_A":"Thinking of going there too :) I\u2019m glad you asked","human_ref_B":"I went to the one in California. Definitely worth it. Future-income-to-debt ratio is only a small facet of the situation. Edit: PM if you want more of my perspective.","labels":0,"seconds_difference":28417.0,"score_ratio":1.3333333333} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5nk5mm","c_root_id_B":"e5n3jv2","created_at_utc_A":1536476594,"created_at_utc_B":1536455622,"score_A":4,"score_B":3,"human_ref_A":"I went to the one in California. Definitely worth it. Future-income-to-debt ratio is only a small facet of the situation. Edit: PM if you want more of my perspective.","human_ref_B":"Its kind of Russian Roulette. You need to be really into it in order to do well there; if youre in it for the long-game, everyone I know personally who has graduated with the BPS in Culinary Science from the school has had a starting salary of 50k or higher post-graduation, but that department is small and exclusive. The Associates program on its own is only kind of worth it at this point, as you\u2019ll probably just be stuck swimming in debt in a line cook position for the first years after graduation.","labels":1,"seconds_difference":20972.0,"score_ratio":1.3333333333} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5nk5mm","c_root_id_B":"e5naq2x","created_at_utc_A":1536476594,"created_at_utc_B":1536463243,"score_A":4,"score_B":3,"human_ref_A":"I went to the one in California. Definitely worth it. Future-income-to-debt ratio is only a small facet of the situation. Edit: PM if you want more of my perspective.","human_ref_B":"The degree opens a lot of doors (I graduated 2011 and shot straight into management within Marriott by virtue of the exec chef being a grad also), but the debt is absolutely insane. I loved the time I spent on campus and it was a valuable experience in a lot of ways, but if I went back in time I would never accrue that kind of debt on purpose fucking ever. $500+ dollars a month for 20+ years to pay back that degree (more than double what I borrowed). Don't do it. EDITED TO ADD: Also, from Seattle and traveled to the Hyde Park campus. I also did the wine program at the St Helena campus and I can tell you that the culinary program there is garbage; if you're intent on going, only Hyde Park, they have the most infrastructure and more exacting teachers. The St Helena campus, they only start people 2-3 times a year iirc (when I was in Hyde Park, a new class started every 3 weeks and every class was 3 weeks long - so if you failed a class you dropped back into the class behind you to retake it [and paid for it handsomely]) so the fucking idiots there were serving raw chicken on a daily basis but nobody ever got failed because it would take months for them to be able to attend the class again. Man fuck that campus. BTW living in Hyde Park sucks. You know what we did on the weekends when we were bored and we'd seen all the movies? We went to Target. Just to walk around. If you have the money to take the train down to the city (a trip that takes hours btw, New York is a big state) then it's a different story but Hyde Park and Poughkeepsie is fuckin soul crushingly boring.","labels":1,"seconds_difference":13351.0,"score_ratio":1.3333333333} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5nk5mm","c_root_id_B":"e5n3zrd","created_at_utc_A":1536476594,"created_at_utc_B":1536456094,"score_A":4,"score_B":2,"human_ref_A":"I went to the one in California. Definitely worth it. Future-income-to-debt ratio is only a small facet of the situation. Edit: PM if you want more of my perspective.","human_ref_B":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","labels":1,"seconds_difference":20500.0,"score_ratio":2.0} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5nk5mm","c_root_id_B":"e5ne066","created_at_utc_A":1536476594,"created_at_utc_B":1536466961,"score_A":4,"score_B":2,"human_ref_A":"I went to the one in California. Definitely worth it. Future-income-to-debt ratio is only a small facet of the situation. Edit: PM if you want more of my perspective.","human_ref_B":"Read Anthony Bourdain\u2019s book \u201cMedium Raw\u201d. You\u2019ll know what to do after that.","labels":1,"seconds_difference":9633.0,"score_ratio":2.0} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5mwjv0","c_root_id_B":"e5o038w","created_at_utc_A":1536448177,"created_at_utc_B":1536504912,"score_A":3,"score_B":5,"human_ref_A":"Thinking of going there too :) I\u2019m glad you asked","human_ref_B":"IMHO the CIA has an over exaggerated opinion of itself. A person can easily achieve as much knowledge and experience diligently working under the tutledge of a talented chef over the course of a few years. And be debt free. CIA grads have a reputation of being arrogant. If you can get your hands on a CIA alumni newsletter you will not see many grads in major industry positions. We were repeated told that we were attending the 'Harvard' of the culinary world. Harvard alums run the world, CIA alums don't. CIA class '81.","labels":0,"seconds_difference":56735.0,"score_ratio":1.6666666667} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n3jv2","c_root_id_B":"e5o038w","created_at_utc_A":1536455622,"created_at_utc_B":1536504912,"score_A":3,"score_B":5,"human_ref_A":"Its kind of Russian Roulette. You need to be really into it in order to do well there; if youre in it for the long-game, everyone I know personally who has graduated with the BPS in Culinary Science from the school has had a starting salary of 50k or higher post-graduation, but that department is small and exclusive. The Associates program on its own is only kind of worth it at this point, as you\u2019ll probably just be stuck swimming in debt in a line cook position for the first years after graduation.","human_ref_B":"IMHO the CIA has an over exaggerated opinion of itself. A person can easily achieve as much knowledge and experience diligently working under the tutledge of a talented chef over the course of a few years. And be debt free. CIA grads have a reputation of being arrogant. If you can get your hands on a CIA alumni newsletter you will not see many grads in major industry positions. We were repeated told that we were attending the 'Harvard' of the culinary world. Harvard alums run the world, CIA alums don't. CIA class '81.","labels":0,"seconds_difference":49290.0,"score_ratio":1.6666666667} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5o038w","c_root_id_B":"e5naq2x","created_at_utc_A":1536504912,"created_at_utc_B":1536463243,"score_A":5,"score_B":3,"human_ref_A":"IMHO the CIA has an over exaggerated opinion of itself. A person can easily achieve as much knowledge and experience diligently working under the tutledge of a talented chef over the course of a few years. And be debt free. CIA grads have a reputation of being arrogant. If you can get your hands on a CIA alumni newsletter you will not see many grads in major industry positions. We were repeated told that we were attending the 'Harvard' of the culinary world. Harvard alums run the world, CIA alums don't. CIA class '81.","human_ref_B":"The degree opens a lot of doors (I graduated 2011 and shot straight into management within Marriott by virtue of the exec chef being a grad also), but the debt is absolutely insane. I loved the time I spent on campus and it was a valuable experience in a lot of ways, but if I went back in time I would never accrue that kind of debt on purpose fucking ever. $500+ dollars a month for 20+ years to pay back that degree (more than double what I borrowed). Don't do it. EDITED TO ADD: Also, from Seattle and traveled to the Hyde Park campus. I also did the wine program at the St Helena campus and I can tell you that the culinary program there is garbage; if you're intent on going, only Hyde Park, they have the most infrastructure and more exacting teachers. The St Helena campus, they only start people 2-3 times a year iirc (when I was in Hyde Park, a new class started every 3 weeks and every class was 3 weeks long - so if you failed a class you dropped back into the class behind you to retake it [and paid for it handsomely]) so the fucking idiots there were serving raw chicken on a daily basis but nobody ever got failed because it would take months for them to be able to attend the class again. Man fuck that campus. BTW living in Hyde Park sucks. You know what we did on the weekends when we were bored and we'd seen all the movies? We went to Target. Just to walk around. If you have the money to take the train down to the city (a trip that takes hours btw, New York is a big state) then it's a different story but Hyde Park and Poughkeepsie is fuckin soul crushingly boring.","labels":1,"seconds_difference":41669.0,"score_ratio":1.6666666667} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5o038w","c_root_id_B":"e5ns4mu","created_at_utc_A":1536504912,"created_at_utc_B":1536494276,"score_A":5,"score_B":3,"human_ref_A":"IMHO the CIA has an over exaggerated opinion of itself. A person can easily achieve as much knowledge and experience diligently working under the tutledge of a talented chef over the course of a few years. And be debt free. CIA grads have a reputation of being arrogant. If you can get your hands on a CIA alumni newsletter you will not see many grads in major industry positions. We were repeated told that we were attending the 'Harvard' of the culinary world. Harvard alums run the world, CIA alums don't. CIA class '81.","human_ref_B":"From my experience, unless you are absolutely serious about doing this long term, it would not be worth it. While this sounds very generic, as other people have mentioned, a kitchen is not a normal work environment. Be prepared to work for peanuts until you land ahead chef job and even then it still isn't great. You will be carrying student debt this whole time and trying to live... Don't forget your growing drinking habit too. You want to go out on weekends and and holidays? Forget about it, you have to work. If you want to open a restaurant your outlook is pretty grim as well... You'll be practically living at your restaurant, failure is common, the money you already did not have is being sucked away, and divorce rates are high. Some professors at my culinary school admitted that if they did not teach they would be divorced. However, there are those masochists out there who find joy and success in the industry. I myself went to culinary school at J&W and worked in the industry for 12 years. Yes, I'm a little bitter that nobody ever sat me down and told me the economic reality of student loan debt and cooking as a career, but dammit if some of those Friday nights weren't some of the best of my young life. As I got older my priorities changed... I wanted a family, health insurance, and stability. I worked along side of guys in thier 40s and 50s who had no other choice but to work the line or wash dishes after a stroke or other health problems because they couldn't find another job and they didn't want to be homeless. I was young at the time and I couldn't believe these guys were busting their butt the way they were for pennies... I didn't want that for myself.","labels":1,"seconds_difference":10636.0,"score_ratio":1.6666666667} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5nuzp2","c_root_id_B":"e5o038w","created_at_utc_A":1536498778,"created_at_utc_B":1536504912,"score_A":3,"score_B":5,"human_ref_A":"I worked for a chef who graduated from there and even taught a little there afterwards. Here's what he said: 1: If someone else is paying for it definitely do it. 2: Just like any other culinary school there are shitheads who will never be able to cook that never pay attention and barely pass. 3: It's a great school, but consider getting a great job instead if you are going to go into debt to attend. 4: Connections. He worked for Jose Andres as a sous chef when he got out.","human_ref_B":"IMHO the CIA has an over exaggerated opinion of itself. A person can easily achieve as much knowledge and experience diligently working under the tutledge of a talented chef over the course of a few years. And be debt free. CIA grads have a reputation of being arrogant. If you can get your hands on a CIA alumni newsletter you will not see many grads in major industry positions. We were repeated told that we were attending the 'Harvard' of the culinary world. Harvard alums run the world, CIA alums don't. CIA class '81.","labels":0,"seconds_difference":6134.0,"score_ratio":1.6666666667} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5o038w","c_root_id_B":"e5n3zrd","created_at_utc_A":1536504912,"created_at_utc_B":1536456094,"score_A":5,"score_B":2,"human_ref_A":"IMHO the CIA has an over exaggerated opinion of itself. A person can easily achieve as much knowledge and experience diligently working under the tutledge of a talented chef over the course of a few years. And be debt free. CIA grads have a reputation of being arrogant. If you can get your hands on a CIA alumni newsletter you will not see many grads in major industry positions. We were repeated told that we were attending the 'Harvard' of the culinary world. Harvard alums run the world, CIA alums don't. CIA class '81.","human_ref_B":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","labels":1,"seconds_difference":48818.0,"score_ratio":2.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5ne066","c_root_id_B":"e5o038w","created_at_utc_A":1536466961,"created_at_utc_B":1536504912,"score_A":2,"score_B":5,"human_ref_A":"Read Anthony Bourdain\u2019s book \u201cMedium Raw\u201d. You\u2019ll know what to do after that.","human_ref_B":"IMHO the CIA has an over exaggerated opinion of itself. A person can easily achieve as much knowledge and experience diligently working under the tutledge of a talented chef over the course of a few years. And be debt free. CIA grads have a reputation of being arrogant. If you can get your hands on a CIA alumni newsletter you will not see many grads in major industry positions. We were repeated told that we were attending the 'Harvard' of the culinary world. Harvard alums run the world, CIA alums don't. CIA class '81.","labels":0,"seconds_difference":37951.0,"score_ratio":2.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5naq2x","c_root_id_B":"e5n3zrd","created_at_utc_A":1536463243,"created_at_utc_B":1536456094,"score_A":3,"score_B":2,"human_ref_A":"The degree opens a lot of doors (I graduated 2011 and shot straight into management within Marriott by virtue of the exec chef being a grad also), but the debt is absolutely insane. I loved the time I spent on campus and it was a valuable experience in a lot of ways, but if I went back in time I would never accrue that kind of debt on purpose fucking ever. $500+ dollars a month for 20+ years to pay back that degree (more than double what I borrowed). Don't do it. EDITED TO ADD: Also, from Seattle and traveled to the Hyde Park campus. I also did the wine program at the St Helena campus and I can tell you that the culinary program there is garbage; if you're intent on going, only Hyde Park, they have the most infrastructure and more exacting teachers. The St Helena campus, they only start people 2-3 times a year iirc (when I was in Hyde Park, a new class started every 3 weeks and every class was 3 weeks long - so if you failed a class you dropped back into the class behind you to retake it [and paid for it handsomely]) so the fucking idiots there were serving raw chicken on a daily basis but nobody ever got failed because it would take months for them to be able to attend the class again. Man fuck that campus. BTW living in Hyde Park sucks. You know what we did on the weekends when we were bored and we'd seen all the movies? We went to Target. Just to walk around. If you have the money to take the train down to the city (a trip that takes hours btw, New York is a big state) then it's a different story but Hyde Park and Poughkeepsie is fuckin soul crushingly boring.","human_ref_B":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","labels":1,"seconds_difference":7149.0,"score_ratio":1.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5ns4mu","c_root_id_B":"e5n3zrd","created_at_utc_A":1536494276,"created_at_utc_B":1536456094,"score_A":3,"score_B":2,"human_ref_A":"From my experience, unless you are absolutely serious about doing this long term, it would not be worth it. While this sounds very generic, as other people have mentioned, a kitchen is not a normal work environment. Be prepared to work for peanuts until you land ahead chef job and even then it still isn't great. You will be carrying student debt this whole time and trying to live... Don't forget your growing drinking habit too. You want to go out on weekends and and holidays? Forget about it, you have to work. If you want to open a restaurant your outlook is pretty grim as well... You'll be practically living at your restaurant, failure is common, the money you already did not have is being sucked away, and divorce rates are high. Some professors at my culinary school admitted that if they did not teach they would be divorced. However, there are those masochists out there who find joy and success in the industry. I myself went to culinary school at J&W and worked in the industry for 12 years. Yes, I'm a little bitter that nobody ever sat me down and told me the economic reality of student loan debt and cooking as a career, but dammit if some of those Friday nights weren't some of the best of my young life. As I got older my priorities changed... I wanted a family, health insurance, and stability. I worked along side of guys in thier 40s and 50s who had no other choice but to work the line or wash dishes after a stroke or other health problems because they couldn't find another job and they didn't want to be homeless. I was young at the time and I couldn't believe these guys were busting their butt the way they were for pennies... I didn't want that for myself.","human_ref_B":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","labels":1,"seconds_difference":38182.0,"score_ratio":1.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5ns4mu","c_root_id_B":"e5ne066","created_at_utc_A":1536494276,"created_at_utc_B":1536466961,"score_A":3,"score_B":2,"human_ref_A":"From my experience, unless you are absolutely serious about doing this long term, it would not be worth it. While this sounds very generic, as other people have mentioned, a kitchen is not a normal work environment. Be prepared to work for peanuts until you land ahead chef job and even then it still isn't great. You will be carrying student debt this whole time and trying to live... Don't forget your growing drinking habit too. You want to go out on weekends and and holidays? Forget about it, you have to work. If you want to open a restaurant your outlook is pretty grim as well... You'll be practically living at your restaurant, failure is common, the money you already did not have is being sucked away, and divorce rates are high. Some professors at my culinary school admitted that if they did not teach they would be divorced. However, there are those masochists out there who find joy and success in the industry. I myself went to culinary school at J&W and worked in the industry for 12 years. Yes, I'm a little bitter that nobody ever sat me down and told me the economic reality of student loan debt and cooking as a career, but dammit if some of those Friday nights weren't some of the best of my young life. As I got older my priorities changed... I wanted a family, health insurance, and stability. I worked along side of guys in thier 40s and 50s who had no other choice but to work the line or wash dishes after a stroke or other health problems because they couldn't find another job and they didn't want to be homeless. I was young at the time and I couldn't believe these guys were busting their butt the way they were for pennies... I didn't want that for myself.","human_ref_B":"Read Anthony Bourdain\u2019s book \u201cMedium Raw\u201d. You\u2019ll know what to do after that.","labels":1,"seconds_difference":27315.0,"score_ratio":1.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5n3zrd","c_root_id_B":"e5nuzp2","created_at_utc_A":1536456094,"created_at_utc_B":1536498778,"score_A":2,"score_B":3,"human_ref_A":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","human_ref_B":"I worked for a chef who graduated from there and even taught a little there afterwards. Here's what he said: 1: If someone else is paying for it definitely do it. 2: Just like any other culinary school there are shitheads who will never be able to cook that never pay attention and barely pass. 3: It's a great school, but consider getting a great job instead if you are going to go into debt to attend. 4: Connections. He worked for Jose Andres as a sous chef when he got out.","labels":0,"seconds_difference":42684.0,"score_ratio":1.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5nuzp2","c_root_id_B":"e5ne066","created_at_utc_A":1536498778,"created_at_utc_B":1536466961,"score_A":3,"score_B":2,"human_ref_A":"I worked for a chef who graduated from there and even taught a little there afterwards. Here's what he said: 1: If someone else is paying for it definitely do it. 2: Just like any other culinary school there are shitheads who will never be able to cook that never pay attention and barely pass. 3: It's a great school, but consider getting a great job instead if you are going to go into debt to attend. 4: Connections. He worked for Jose Andres as a sous chef when he got out.","human_ref_B":"Read Anthony Bourdain\u2019s book \u201cMedium Raw\u201d. You\u2019ll know what to do after that.","labels":1,"seconds_difference":31817.0,"score_ratio":1.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5o2j0l","c_root_id_B":"e5n3zrd","created_at_utc_A":1536507384,"created_at_utc_B":1536456094,"score_A":3,"score_B":2,"human_ref_A":"You get out what you put in. I've worked for chefs that went to CIA. One was amazing, the other.. not so much. Working for a great chef and studying on your off time is all you need to do. All you need to possess is drive, discipline, and passion for food.","human_ref_B":"I graduated in 2006. I believe it's much different now, but I thoroughly enjoyed my time there. You get out of it what you put into it.","labels":1,"seconds_difference":51290.0,"score_ratio":1.5} +{"post_id":"9e7pwg","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Anyone who went to the CIA, (Culinary, not Intelligence Agency) was it worth it? I\u2019m looking to possibly attend next year. I\u2019d like to hear from people who aren\u2019t from NY but travelled to attend.","c_root_id_A":"e5ne066","c_root_id_B":"e5o2j0l","created_at_utc_A":1536466961,"created_at_utc_B":1536507384,"score_A":2,"score_B":3,"human_ref_A":"Read Anthony Bourdain\u2019s book \u201cMedium Raw\u201d. You\u2019ll know what to do after that.","human_ref_B":"You get out what you put in. I've worked for chefs that went to CIA. One was amazing, the other.. not so much. Working for a great chef and studying on your off time is all you need to do. All you need to possess is drive, discipline, and passion for food.","labels":0,"seconds_difference":40423.0,"score_ratio":1.5} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpoh08n","c_root_id_B":"cpoizl5","created_at_utc_A":1427151156,"created_at_utc_B":1427154461,"score_A":3,"score_B":10,"human_ref_A":"I'm the same way. Mexican chilies I can handle but wasabi just wrecks me.","human_ref_B":"The fact that you can eat a raw habanero is what's throwing me off here. If it weren't for that, I'd say this is entirely scientific. When you eat spicy foods, your \"spicy taste bud\" opens up, so to speak, and lets oxygen in. Oxygen aggravates it, which is what makes spicy food hurt (which is why drinking water or gasping for air actually have an adverse effect when you're eating something spicy). There are two primary foods with the same molecular structure as your spice taste bud: alcohol, and dairy. the old trick of drinking alcohol to soothe taste buds is actually accurate: alcohol molecules fit into the spice receptor, and keep oxygen from entering and aggravating. So I'd normally say that if Mexican spice doesn't both you much, it's because of the preponderance of cheese and sour cream, and maybe the beer you're drinking. Dairy is a relatively absent ingredient from Asian cuisine. But again, your habanero eating abilities kinda throw my theory for a loop.","labels":0,"seconds_difference":3305.0,"score_ratio":3.3333333333} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpom47n","c_root_id_B":"cpolok3","created_at_utc_A":1427159693,"created_at_utc_B":1427158963,"score_A":7,"score_B":5,"human_ref_A":"Thai and Japanese spices differ radically. The latter, in particular, are famously *not* hot (where \"hot\" is basically a layman way of saying \"rich in capsaicin\"), which puts them in a completely different category from other hot spicy food (where the hotness usually comes from some form of chilli) found in Latino or Thai cuisine. The closest Japanese cuisine may have from \"hot\"\/\"spicy\" condiments would fall along two categories: - \"black-pepper-like\" (condiments typically used in powder form): which if I am not mistaken, use piperine, rather than capsaicin, to stimulate the vanilloid receptors (what you perceive as \"hot\") and are overall much weaker. - \"mustard-like\": chiefly among them, wasabi (which is essentially a type of wild radish root and a cousin of mustard) but also other weaker variants, such as (grated) daikon. I am not very familiar with their mode of activation of human receptors, but we have all experienced the clear difference between chilli hotness and mustard hotness: the latter tends to be felt more through the nose, when the former most definitely burns your tongue and throat along the way. Japanese people typically avoid very hot food (such as served elsewhere in Asia) and do not consider their own spices in the category of \"hot\" food. I suppose the reverse is equally possible and what you are experiencing. As for Thai cuisine, I am not aware of any fundamental chemical difference between thai chillis and Mexican ones (other than strength)... You may either have misidentified that cuisine, or your problem is with a different ingredient (eg cilantro?). Edit: a word","human_ref_B":"Might actually be a better question for \/r\/AskScience","labels":1,"seconds_difference":730.0,"score_ratio":1.4} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpokq21","c_root_id_B":"cpom47n","created_at_utc_A":1427157347,"created_at_utc_B":1427159693,"score_A":5,"score_B":7,"human_ref_A":"It's all about the peppers being used. There is one in particular that is used in China called the mouth-numbing pepper (mala) of Sichuan province, and it does just what its name says. A habanero is hot; mala actually makes you go numb, regardless of the spiciness of the food.","human_ref_B":"Thai and Japanese spices differ radically. The latter, in particular, are famously *not* hot (where \"hot\" is basically a layman way of saying \"rich in capsaicin\"), which puts them in a completely different category from other hot spicy food (where the hotness usually comes from some form of chilli) found in Latino or Thai cuisine. The closest Japanese cuisine may have from \"hot\"\/\"spicy\" condiments would fall along two categories: - \"black-pepper-like\" (condiments typically used in powder form): which if I am not mistaken, use piperine, rather than capsaicin, to stimulate the vanilloid receptors (what you perceive as \"hot\") and are overall much weaker. - \"mustard-like\": chiefly among them, wasabi (which is essentially a type of wild radish root and a cousin of mustard) but also other weaker variants, such as (grated) daikon. I am not very familiar with their mode of activation of human receptors, but we have all experienced the clear difference between chilli hotness and mustard hotness: the latter tends to be felt more through the nose, when the former most definitely burns your tongue and throat along the way. Japanese people typically avoid very hot food (such as served elsewhere in Asia) and do not consider their own spices in the category of \"hot\" food. I suppose the reverse is equally possible and what you are experiencing. As for Thai cuisine, I am not aware of any fundamental chemical difference between thai chillis and Mexican ones (other than strength)... You may either have misidentified that cuisine, or your problem is with a different ingredient (eg cilantro?). Edit: a word","labels":0,"seconds_difference":2346.0,"score_ratio":1.4} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpom47n","c_root_id_B":"cpoh08n","created_at_utc_A":1427159693,"created_at_utc_B":1427151156,"score_A":7,"score_B":3,"human_ref_A":"Thai and Japanese spices differ radically. The latter, in particular, are famously *not* hot (where \"hot\" is basically a layman way of saying \"rich in capsaicin\"), which puts them in a completely different category from other hot spicy food (where the hotness usually comes from some form of chilli) found in Latino or Thai cuisine. The closest Japanese cuisine may have from \"hot\"\/\"spicy\" condiments would fall along two categories: - \"black-pepper-like\" (condiments typically used in powder form): which if I am not mistaken, use piperine, rather than capsaicin, to stimulate the vanilloid receptors (what you perceive as \"hot\") and are overall much weaker. - \"mustard-like\": chiefly among them, wasabi (which is essentially a type of wild radish root and a cousin of mustard) but also other weaker variants, such as (grated) daikon. I am not very familiar with their mode of activation of human receptors, but we have all experienced the clear difference between chilli hotness and mustard hotness: the latter tends to be felt more through the nose, when the former most definitely burns your tongue and throat along the way. Japanese people typically avoid very hot food (such as served elsewhere in Asia) and do not consider their own spices in the category of \"hot\" food. I suppose the reverse is equally possible and what you are experiencing. As for Thai cuisine, I am not aware of any fundamental chemical difference between thai chillis and Mexican ones (other than strength)... You may either have misidentified that cuisine, or your problem is with a different ingredient (eg cilantro?). Edit: a word","human_ref_B":"I'm the same way. Mexican chilies I can handle but wasabi just wrecks me.","labels":1,"seconds_difference":8537.0,"score_ratio":2.3333333333} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpom47n","c_root_id_B":"cpojoye","created_at_utc_A":1427159693,"created_at_utc_B":1427155638,"score_A":7,"score_B":3,"human_ref_A":"Thai and Japanese spices differ radically. The latter, in particular, are famously *not* hot (where \"hot\" is basically a layman way of saying \"rich in capsaicin\"), which puts them in a completely different category from other hot spicy food (where the hotness usually comes from some form of chilli) found in Latino or Thai cuisine. The closest Japanese cuisine may have from \"hot\"\/\"spicy\" condiments would fall along two categories: - \"black-pepper-like\" (condiments typically used in powder form): which if I am not mistaken, use piperine, rather than capsaicin, to stimulate the vanilloid receptors (what you perceive as \"hot\") and are overall much weaker. - \"mustard-like\": chiefly among them, wasabi (which is essentially a type of wild radish root and a cousin of mustard) but also other weaker variants, such as (grated) daikon. I am not very familiar with their mode of activation of human receptors, but we have all experienced the clear difference between chilli hotness and mustard hotness: the latter tends to be felt more through the nose, when the former most definitely burns your tongue and throat along the way. Japanese people typically avoid very hot food (such as served elsewhere in Asia) and do not consider their own spices in the category of \"hot\" food. I suppose the reverse is equally possible and what you are experiencing. As for Thai cuisine, I am not aware of any fundamental chemical difference between thai chillis and Mexican ones (other than strength)... You may either have misidentified that cuisine, or your problem is with a different ingredient (eg cilantro?). Edit: a word","human_ref_B":"So, this is anecdotal, but I'm the opposite. If I eat spicy Mexican, or just pour hot sauce on something, I die. But when I lived in Thailand, and I ate something spicy... it was almost like a different \"type\" of spiciness? I never got to the point where I was just eating chilis whole from a barrel like a certain old lady I knew, but my spice tolerance was much higher in Thailand, for some reason. And it wasn't just a \"you got used to it\" thing- it was different from day one.","labels":1,"seconds_difference":4055.0,"score_ratio":2.3333333333} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cposggb","c_root_id_B":"cpolok3","created_at_utc_A":1427171267,"created_at_utc_B":1427158963,"score_A":7,"score_B":5,"human_ref_A":"Cheese. Sour Cream. Dairy mitigates spicy.","human_ref_B":"Might actually be a better question for \/r\/AskScience","labels":1,"seconds_difference":12304.0,"score_ratio":1.4} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cposggb","c_root_id_B":"cpokq21","created_at_utc_A":1427171267,"created_at_utc_B":1427157347,"score_A":7,"score_B":5,"human_ref_A":"Cheese. Sour Cream. Dairy mitigates spicy.","human_ref_B":"It's all about the peppers being used. There is one in particular that is used in China called the mouth-numbing pepper (mala) of Sichuan province, and it does just what its name says. A habanero is hot; mala actually makes you go numb, regardless of the spiciness of the food.","labels":1,"seconds_difference":13920.0,"score_ratio":1.4} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpoh08n","c_root_id_B":"cposggb","created_at_utc_A":1427151156,"created_at_utc_B":1427171267,"score_A":3,"score_B":7,"human_ref_A":"I'm the same way. Mexican chilies I can handle but wasabi just wrecks me.","human_ref_B":"Cheese. Sour Cream. Dairy mitigates spicy.","labels":0,"seconds_difference":20111.0,"score_ratio":2.3333333333} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cposggb","c_root_id_B":"cpojoye","created_at_utc_A":1427171267,"created_at_utc_B":1427155638,"score_A":7,"score_B":3,"human_ref_A":"Cheese. Sour Cream. Dairy mitigates spicy.","human_ref_B":"So, this is anecdotal, but I'm the opposite. If I eat spicy Mexican, or just pour hot sauce on something, I die. But when I lived in Thailand, and I ate something spicy... it was almost like a different \"type\" of spiciness? I never got to the point where I was just eating chilis whole from a barrel like a certain old lady I knew, but my spice tolerance was much higher in Thailand, for some reason. And it wasn't just a \"you got used to it\" thing- it was different from day one.","labels":1,"seconds_difference":15629.0,"score_ratio":2.3333333333} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpolok3","c_root_id_B":"cpoh08n","created_at_utc_A":1427158963,"created_at_utc_B":1427151156,"score_A":5,"score_B":3,"human_ref_A":"Might actually be a better question for \/r\/AskScience","human_ref_B":"I'm the same way. Mexican chilies I can handle but wasabi just wrecks me.","labels":1,"seconds_difference":7807.0,"score_ratio":1.6666666667} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpolok3","c_root_id_B":"cpojoye","created_at_utc_A":1427158963,"created_at_utc_B":1427155638,"score_A":5,"score_B":3,"human_ref_A":"Might actually be a better question for \/r\/AskScience","human_ref_B":"So, this is anecdotal, but I'm the opposite. If I eat spicy Mexican, or just pour hot sauce on something, I die. But when I lived in Thailand, and I ate something spicy... it was almost like a different \"type\" of spiciness? I never got to the point where I was just eating chilis whole from a barrel like a certain old lady I knew, but my spice tolerance was much higher in Thailand, for some reason. And it wasn't just a \"you got used to it\" thing- it was different from day one.","labels":1,"seconds_difference":3325.0,"score_ratio":1.6666666667} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpokv9e","c_root_id_B":"cpokq21","created_at_utc_A":1427157588,"created_at_utc_B":1427157347,"score_A":7,"score_B":5,"human_ref_A":"I'm quite the opposite. I can handle Asian spiciness, while I can't handle South American spicy.","human_ref_B":"It's all about the peppers being used. There is one in particular that is used in China called the mouth-numbing pepper (mala) of Sichuan province, and it does just what its name says. A habanero is hot; mala actually makes you go numb, regardless of the spiciness of the food.","labels":1,"seconds_difference":241.0,"score_ratio":1.4} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpokq21","c_root_id_B":"cpoh08n","created_at_utc_A":1427157347,"created_at_utc_B":1427151156,"score_A":5,"score_B":3,"human_ref_A":"It's all about the peppers being used. There is one in particular that is used in China called the mouth-numbing pepper (mala) of Sichuan province, and it does just what its name says. A habanero is hot; mala actually makes you go numb, regardless of the spiciness of the food.","human_ref_B":"I'm the same way. Mexican chilies I can handle but wasabi just wrecks me.","labels":1,"seconds_difference":6191.0,"score_ratio":1.6666666667} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpojoye","c_root_id_B":"cpokq21","created_at_utc_A":1427155638,"created_at_utc_B":1427157347,"score_A":3,"score_B":5,"human_ref_A":"So, this is anecdotal, but I'm the opposite. If I eat spicy Mexican, or just pour hot sauce on something, I die. But when I lived in Thailand, and I ate something spicy... it was almost like a different \"type\" of spiciness? I never got to the point where I was just eating chilis whole from a barrel like a certain old lady I knew, but my spice tolerance was much higher in Thailand, for some reason. And it wasn't just a \"you got used to it\" thing- it was different from day one.","human_ref_B":"It's all about the peppers being used. There is one in particular that is used in China called the mouth-numbing pepper (mala) of Sichuan province, and it does just what its name says. A habanero is hot; mala actually makes you go numb, regardless of the spiciness of the food.","labels":0,"seconds_difference":1709.0,"score_ratio":1.6666666667} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpoh08n","c_root_id_B":"cpokv9e","created_at_utc_A":1427151156,"created_at_utc_B":1427157588,"score_A":3,"score_B":7,"human_ref_A":"I'm the same way. Mexican chilies I can handle but wasabi just wrecks me.","human_ref_B":"I'm quite the opposite. I can handle Asian spiciness, while I can't handle South American spicy.","labels":0,"seconds_difference":6432.0,"score_ratio":2.3333333333} +{"post_id":"3029qh","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Why can I eat INSANELY spicy Mexican food and yet I have a lot of troubles even handling moderately spiced Asian foods? Maybe this is not the right subreddit, in which case I apologize. It is all in the title, really: I can eat very spicy Mexican food, I can even eat habaneros raw. But if I order an Asian dish even moderately spicy, I cannot eat it. I am using \"Asian\", but what I mean is mostly Thai and Japanese. Why is that? Is there a scientific explanation?","c_root_id_A":"cpojoye","c_root_id_B":"cpokv9e","created_at_utc_A":1427155638,"created_at_utc_B":1427157588,"score_A":3,"score_B":7,"human_ref_A":"So, this is anecdotal, but I'm the opposite. If I eat spicy Mexican, or just pour hot sauce on something, I die. But when I lived in Thailand, and I ate something spicy... it was almost like a different \"type\" of spiciness? I never got to the point where I was just eating chilis whole from a barrel like a certain old lady I knew, but my spice tolerance was much higher in Thailand, for some reason. And it wasn't just a \"you got used to it\" thing- it was different from day one.","human_ref_B":"I'm quite the opposite. I can handle Asian spiciness, while I can't handle South American spicy.","labels":0,"seconds_difference":1950.0,"score_ratio":2.3333333333} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7ase4r","c_root_id_B":"f7ascmn","created_at_utc_A":1573538405,"created_at_utc_B":1573538362,"score_A":77,"score_B":2,"human_ref_A":"I have a related question, the answer to which may also be the answer to this question, and that is was culantro (AKA Mexican\/Sawtooth coriander) commonly used in local cuisine before trade with Europe\/Asia? If so, it\u2019s feasible that coriander leaf replaced Mexican coriander, but the seed had no equivalent role in local cooking so was more or less overlooked. But this is purely speculation on my part and I haven\u2019t been able to find any sources that address this one way or the other.","human_ref_B":"I\u2019m going to say that it definitely does. Maybe not traditional but sure as shit does now.","labels":1,"seconds_difference":43.0,"score_ratio":38.5} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7ascmn","c_root_id_B":"f7atooi","created_at_utc_A":1573538362,"created_at_utc_B":1573539796,"score_A":2,"score_B":55,"human_ref_A":"I\u2019m going to say that it definitely does. Maybe not traditional but sure as shit does now.","human_ref_B":"There seems to be some confusion ITT. Coriander and Cilantro are interchangeable. Neither inherently refer to the seed but rather the entire plant. People who say it's used as a taco garnish are thinking of the leaves while OP seems to be referring specifically to the seed. As for the question, I suppose there's a lot of things that don't really get used in certain geographical locations. Spices in Mexico that don't get used in America for instance. Probably just incidental. I googled \"semilla de cilantro\" and skimmed the results and there really doesn't seem to be a lot of talk of culinary use, Mostly just medicinal. There are Germanic areas of Mexico where I'm sure it's more common but also just incidental because german immigrants means german food. If I had to guess the reason Mexicans don't use cilantro seed is the same reason Americans don't use chilis or oregano very much. Just wasn't introduced in any profound way. And yes I know Italian food has both chilis and oregano, but compare the amount of immigrant communities in America with Mexico. There just isn't as much diversity. Oddly enough I do see a lot of Chinese-Mexican people and always wonder what the story there is. Getting off topic though.","labels":0,"seconds_difference":1434.0,"score_ratio":27.5} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7ascmn","c_root_id_B":"f7atptv","created_at_utc_A":1573538362,"created_at_utc_B":1573539833,"score_A":2,"score_B":28,"human_ref_A":"I\u2019m going to say that it definitely does. Maybe not traditional but sure as shit does now.","human_ref_B":"Coriander is as widespread in our food as cumin. I can't think of too many guisados that don't use coriander seed.","labels":0,"seconds_difference":1471.0,"score_ratio":14.0} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7azxxx","c_root_id_B":"f7b2goq","created_at_utc_A":1573548092,"created_at_utc_B":1573552083,"score_A":7,"score_B":23,"human_ref_A":"I'm assuming you mean coriander seed, as cilantro leaves are known as coriander in much of the world.... That's a good question actually. Especially since cilantro plants bolt to seed so quickly, you end up growing coriander seed whether you want to or not. Given how common cilantro is in Mexican cuisine, it's kinda strange how few recipes call for the seeds.","human_ref_B":"As a Mexican, you should know that there are many different regions of Mexico, all with their own cooking traditions. Coriander seed is used extensively, often in salsa verdes and guisados.","labels":0,"seconds_difference":3991.0,"score_ratio":3.2857142857} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7b2goq","c_root_id_B":"f7ascmn","created_at_utc_A":1573552083,"created_at_utc_B":1573538362,"score_A":23,"score_B":2,"human_ref_A":"As a Mexican, you should know that there are many different regions of Mexico, all with their own cooking traditions. Coriander seed is used extensively, often in salsa verdes and guisados.","human_ref_B":"I\u2019m going to say that it definitely does. Maybe not traditional but sure as shit does now.","labels":1,"seconds_difference":13721.0,"score_ratio":11.5} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7attgi","c_root_id_B":"f7b2goq","created_at_utc_A":1573539945,"created_at_utc_B":1573552083,"score_A":3,"score_B":23,"human_ref_A":"Strange, in Tamaulipas and Veracruz I've seen it being sold a lot, and I use it in many recipes(I almost exclusively cook Asian and European cuisines though). I have never seen it listed as an essential\/official ingredient for any Mexican recipe that isn't salsas though. It's probably still used a lot in rural areas, but maybe our cities are simply not rich enough for a significant portion of the population, or traditional enough for a lot of them to have mortar and pestles. Like... not enough for recipes that use them to be as widespread as the others.","human_ref_B":"As a Mexican, you should know that there are many different regions of Mexico, all with their own cooking traditions. Coriander seed is used extensively, often in salsa verdes and guisados.","labels":0,"seconds_difference":12138.0,"score_ratio":7.6666666667} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7bb7x6","c_root_id_B":"f7azxxx","created_at_utc_A":1573563620,"created_at_utc_B":1573548092,"score_A":9,"score_B":7,"human_ref_A":"Saz\u00f3n has corriander in it and I'm pretty sure Mexicans love that shit.","human_ref_B":"I'm assuming you mean coriander seed, as cilantro leaves are known as coriander in much of the world.... That's a good question actually. Especially since cilantro plants bolt to seed so quickly, you end up growing coriander seed whether you want to or not. Given how common cilantro is in Mexican cuisine, it's kinda strange how few recipes call for the seeds.","labels":1,"seconds_difference":15528.0,"score_ratio":1.2857142857} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7ascmn","c_root_id_B":"f7bb7x6","created_at_utc_A":1573538362,"created_at_utc_B":1573563620,"score_A":2,"score_B":9,"human_ref_A":"I\u2019m going to say that it definitely does. Maybe not traditional but sure as shit does now.","human_ref_B":"Saz\u00f3n has corriander in it and I'm pretty sure Mexicans love that shit.","labels":0,"seconds_difference":25258.0,"score_ratio":4.5} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7bb7x6","c_root_id_B":"f7attgi","created_at_utc_A":1573563620,"created_at_utc_B":1573539945,"score_A":9,"score_B":3,"human_ref_A":"Saz\u00f3n has corriander in it and I'm pretty sure Mexicans love that shit.","human_ref_B":"Strange, in Tamaulipas and Veracruz I've seen it being sold a lot, and I use it in many recipes(I almost exclusively cook Asian and European cuisines though). I have never seen it listed as an essential\/official ingredient for any Mexican recipe that isn't salsas though. It's probably still used a lot in rural areas, but maybe our cities are simply not rich enough for a significant portion of the population, or traditional enough for a lot of them to have mortar and pestles. Like... not enough for recipes that use them to be as widespread as the others.","labels":1,"seconds_difference":23675.0,"score_ratio":3.0} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7ascmn","c_root_id_B":"f7azxxx","created_at_utc_A":1573538362,"created_at_utc_B":1573548092,"score_A":2,"score_B":7,"human_ref_A":"I\u2019m going to say that it definitely does. Maybe not traditional but sure as shit does now.","human_ref_B":"I'm assuming you mean coriander seed, as cilantro leaves are known as coriander in much of the world.... That's a good question actually. Especially since cilantro plants bolt to seed so quickly, you end up growing coriander seed whether you want to or not. Given how common cilantro is in Mexican cuisine, it's kinda strange how few recipes call for the seeds.","labels":0,"seconds_difference":9730.0,"score_ratio":3.5} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7azxxx","c_root_id_B":"f7attgi","created_at_utc_A":1573548092,"created_at_utc_B":1573539945,"score_A":7,"score_B":3,"human_ref_A":"I'm assuming you mean coriander seed, as cilantro leaves are known as coriander in much of the world.... That's a good question actually. Especially since cilantro plants bolt to seed so quickly, you end up growing coriander seed whether you want to or not. Given how common cilantro is in Mexican cuisine, it's kinda strange how few recipes call for the seeds.","human_ref_B":"Strange, in Tamaulipas and Veracruz I've seen it being sold a lot, and I use it in many recipes(I almost exclusively cook Asian and European cuisines though). I have never seen it listed as an essential\/official ingredient for any Mexican recipe that isn't salsas though. It's probably still used a lot in rural areas, but maybe our cities are simply not rich enough for a significant portion of the population, or traditional enough for a lot of them to have mortar and pestles. Like... not enough for recipes that use them to be as widespread as the others.","labels":1,"seconds_difference":8147.0,"score_ratio":2.3333333333} +{"post_id":"dv52si","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why doesn\u2019t Mexican cuisine use coriander? Not specific to any recipe really. Grew up in a Mexican household, and my mom was an adventurous cook. And tons of cilantro leaf around, but the first time I showed her coriander seed she never had cooked wit it before. Neither anyone in my extended family. AFAIK in various Indian cuisines, cilantro seed and leaf both get used frequently, so the difference is odd to me","c_root_id_A":"f7ascmn","c_root_id_B":"f7attgi","created_at_utc_A":1573538362,"created_at_utc_B":1573539945,"score_A":2,"score_B":3,"human_ref_A":"I\u2019m going to say that it definitely does. Maybe not traditional but sure as shit does now.","human_ref_B":"Strange, in Tamaulipas and Veracruz I've seen it being sold a lot, and I use it in many recipes(I almost exclusively cook Asian and European cuisines though). I have never seen it listed as an essential\/official ingredient for any Mexican recipe that isn't salsas though. It's probably still used a lot in rural areas, but maybe our cities are simply not rich enough for a significant portion of the population, or traditional enough for a lot of them to have mortar and pestles. Like... not enough for recipes that use them to be as widespread as the others.","labels":0,"seconds_difference":1583.0,"score_ratio":1.5} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh4gikc","c_root_id_B":"hh3p0bn","created_at_utc_A":1634573812,"created_at_utc_B":1634561199,"score_A":36,"score_B":14,"human_ref_A":"I cooked at 2 Michelin starred restaurant Alto in NYC. For our veal bolognese, we gently saut\u00e9ed the veal with finely chopped mirapoix, caramelized it a little tomato paste, deglazed with white wine, then simmered and reduced gently with a little whole milk. Finished with a little tomato sauce. The lactose in the milk helps break down the meat to a super fine texture.","human_ref_B":"what above-mentioned plus milk and heavy cream (from the traditional recipe)","labels":1,"seconds_difference":12613.0,"score_ratio":2.5714285714} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh3l4xz","c_root_id_B":"hh4gikc","created_at_utc_A":1634558913,"created_at_utc_B":1634573812,"score_A":13,"score_B":36,"human_ref_A":"Add a glass of milk to you bol early on, it helps tenderise the meat, and adds richness","human_ref_B":"I cooked at 2 Michelin starred restaurant Alto in NYC. For our veal bolognese, we gently saut\u00e9ed the veal with finely chopped mirapoix, caramelized it a little tomato paste, deglazed with white wine, then simmered and reduced gently with a little whole milk. Finished with a little tomato sauce. The lactose in the milk helps break down the meat to a super fine texture.","labels":0,"seconds_difference":14899.0,"score_ratio":2.7692307692} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh4gikc","c_root_id_B":"hh3sb44","created_at_utc_A":1634573812,"created_at_utc_B":1634562972,"score_A":36,"score_B":4,"human_ref_A":"I cooked at 2 Michelin starred restaurant Alto in NYC. For our veal bolognese, we gently saut\u00e9ed the veal with finely chopped mirapoix, caramelized it a little tomato paste, deglazed with white wine, then simmered and reduced gently with a little whole milk. Finished with a little tomato sauce. The lactose in the milk helps break down the meat to a super fine texture.","human_ref_B":"It's simmered in milk for several hours. The low slow cook breaks down the connective tissue and fats and infuses the meat with those gelatins.","labels":1,"seconds_difference":10840.0,"score_ratio":9.0} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh48bwc","c_root_id_B":"hh4gikc","created_at_utc_A":1634570364,"created_at_utc_B":1634573812,"score_A":6,"score_B":36,"human_ref_A":"I recently discovered that if I put a little of the moisture (tomato sauce for bolognese) in with the raw mince, it makes the meat into smaller particles instead of lumps. Works for taco meat, chili, spaghetti, whatever. Is that what you mean?","human_ref_B":"I cooked at 2 Michelin starred restaurant Alto in NYC. For our veal bolognese, we gently saut\u00e9ed the veal with finely chopped mirapoix, caramelized it a little tomato paste, deglazed with white wine, then simmered and reduced gently with a little whole milk. Finished with a little tomato sauce. The lactose in the milk helps break down the meat to a super fine texture.","labels":0,"seconds_difference":3448.0,"score_ratio":6.0} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh45vyz","c_root_id_B":"hh4gikc","created_at_utc_A":1634569306,"created_at_utc_B":1634573812,"score_A":4,"score_B":36,"human_ref_A":"In a real Italian restaurant it will likely be beef, pork and veal mince. I would be shocked if it were just beef. Then as others say it should be well broken up when searing and ultimately cooked low and slow","human_ref_B":"I cooked at 2 Michelin starred restaurant Alto in NYC. For our veal bolognese, we gently saut\u00e9ed the veal with finely chopped mirapoix, caramelized it a little tomato paste, deglazed with white wine, then simmered and reduced gently with a little whole milk. Finished with a little tomato sauce. The lactose in the milk helps break down the meat to a super fine texture.","labels":0,"seconds_difference":4506.0,"score_ratio":9.0} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh3wb9i","c_root_id_B":"hh4gikc","created_at_utc_A":1634564977,"created_at_utc_B":1634573812,"score_A":2,"score_B":36,"human_ref_A":"Definitely use a higher fat content pork mince in with a high quality beef mince, I use Aberdeen Angus, but also I tend to use a stick blender and blend it to '50%' smooth to finish. I really like how it clings to the pasta with this consistency too.","human_ref_B":"I cooked at 2 Michelin starred restaurant Alto in NYC. For our veal bolognese, we gently saut\u00e9ed the veal with finely chopped mirapoix, caramelized it a little tomato paste, deglazed with white wine, then simmered and reduced gently with a little whole milk. Finished with a little tomato sauce. The lactose in the milk helps break down the meat to a super fine texture.","labels":0,"seconds_difference":8835.0,"score_ratio":18.0} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh3l4xz","c_root_id_B":"hh3p0bn","created_at_utc_A":1634558913,"created_at_utc_B":1634561199,"score_A":13,"score_B":14,"human_ref_A":"Add a glass of milk to you bol early on, it helps tenderise the meat, and adds richness","human_ref_B":"what above-mentioned plus milk and heavy cream (from the traditional recipe)","labels":0,"seconds_difference":2286.0,"score_ratio":1.0769230769} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh48bwc","c_root_id_B":"hh3sb44","created_at_utc_A":1634570364,"created_at_utc_B":1634562972,"score_A":6,"score_B":4,"human_ref_A":"I recently discovered that if I put a little of the moisture (tomato sauce for bolognese) in with the raw mince, it makes the meat into smaller particles instead of lumps. Works for taco meat, chili, spaghetti, whatever. Is that what you mean?","human_ref_B":"It's simmered in milk for several hours. The low slow cook breaks down the connective tissue and fats and infuses the meat with those gelatins.","labels":1,"seconds_difference":7392.0,"score_ratio":1.5} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh45vyz","c_root_id_B":"hh48bwc","created_at_utc_A":1634569306,"created_at_utc_B":1634570364,"score_A":4,"score_B":6,"human_ref_A":"In a real Italian restaurant it will likely be beef, pork and veal mince. I would be shocked if it were just beef. Then as others say it should be well broken up when searing and ultimately cooked low and slow","human_ref_B":"I recently discovered that if I put a little of the moisture (tomato sauce for bolognese) in with the raw mince, it makes the meat into smaller particles instead of lumps. Works for taco meat, chili, spaghetti, whatever. Is that what you mean?","labels":0,"seconds_difference":1058.0,"score_ratio":1.5} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh3wb9i","c_root_id_B":"hh48bwc","created_at_utc_A":1634564977,"created_at_utc_B":1634570364,"score_A":2,"score_B":6,"human_ref_A":"Definitely use a higher fat content pork mince in with a high quality beef mince, I use Aberdeen Angus, but also I tend to use a stick blender and blend it to '50%' smooth to finish. I really like how it clings to the pasta with this consistency too.","human_ref_B":"I recently discovered that if I put a little of the moisture (tomato sauce for bolognese) in with the raw mince, it makes the meat into smaller particles instead of lumps. Works for taco meat, chili, spaghetti, whatever. Is that what you mean?","labels":0,"seconds_difference":5387.0,"score_ratio":3.0} +{"post_id":"qajvy5","domain":"askculinary_validation","upvote_ratio":0.87,"history":"how do Italian restaurants get minced beef in bolognese so tender? Not sure if it's just a UK thing but making a bolognese with store bought mince is always totally different to what you get in a restaurant. The beef is so tender and really melds into the sauce. How is this achieved? Thanks in advance!","c_root_id_A":"hh3wb9i","c_root_id_B":"hh45vyz","created_at_utc_A":1634564977,"created_at_utc_B":1634569306,"score_A":2,"score_B":4,"human_ref_A":"Definitely use a higher fat content pork mince in with a high quality beef mince, I use Aberdeen Angus, but also I tend to use a stick blender and blend it to '50%' smooth to finish. I really like how it clings to the pasta with this consistency too.","human_ref_B":"In a real Italian restaurant it will likely be beef, pork and veal mince. I would be shocked if it were just beef. Then as others say it should be well broken up when searing and ultimately cooked low and slow","labels":0,"seconds_difference":4329.0,"score_ratio":2.0} +{"post_id":"65w25a","domain":"askculinary_validation","upvote_ratio":0.92,"history":"What do you call those rectangular food prep bowls they use in restaurants\/hotels? Look like this: http:\/\/www.webstaurantstore.com\/images\/products\/extra_large\/9851\/750303.jpg But the website just calls it a pan http:\/\/www.cambro.com\/Food_Pans_and_Lids\/10737419490\/1033.aspx","c_root_id_A":"dge0vh8","c_root_id_B":"dgdzgmd","created_at_utc_A":1492459165,"created_at_utc_B":1492457578,"score_A":8,"score_B":3,"human_ref_A":"That's a \"deep size 3 gastronom\" A size 1, will fit 3 of these. You can get a size 1,2,3,4,6, and 9. That's how many of those caintainers will fit in a standard size 1 gastronom","human_ref_B":"lexan containers","labels":1,"seconds_difference":1587.0,"score_ratio":2.6666666667} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm385bm","c_root_id_B":"gm3hos6","created_at_utc_A":1612507064,"created_at_utc_B":1612515034,"score_A":10,"score_B":24,"human_ref_A":"Some of the things that have helped my Thai curries are: - more curry paste (or try making your paste from scratch) - more fish sauce - use a mixture of coconut cream and coconut milk. Also spoon the cream or milk out of the tin. There's usually a watery liquid at the bottom of the tin I don't use.","human_ref_B":"Kefir lime leaves, lime juice. These two will brighten up the dish. Brand of coconut milk makes an immense difference mae ploy is great if u can find it. I also add cilantro to mine. Start with a good slug of oil before sauteeing your curry paste, and throw some fresh shallots in there before frying","labels":0,"seconds_difference":7970.0,"score_ratio":2.4} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3hos6","c_root_id_B":"gm3c2pv","created_at_utc_A":1612515034,"created_at_utc_B":1612510159,"score_A":24,"score_B":4,"human_ref_A":"Kefir lime leaves, lime juice. These two will brighten up the dish. Brand of coconut milk makes an immense difference mae ploy is great if u can find it. I also add cilantro to mine. Start with a good slug of oil before sauteeing your curry paste, and throw some fresh shallots in there before frying","human_ref_B":"not an expert but -- are you using any acids to balance? I feel like lime usually gets too mild when simmered, but lemon or rice vinegar often help bring out the flavors and can simmer without losing their strength. (Obviously each of those options makes a different dish. )","labels":1,"seconds_difference":4875.0,"score_ratio":6.0} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3hos6","c_root_id_B":"gm3f4tw","created_at_utc_A":1612515034,"created_at_utc_B":1612512753,"score_A":24,"score_B":4,"human_ref_A":"Kefir lime leaves, lime juice. These two will brighten up the dish. Brand of coconut milk makes an immense difference mae ploy is great if u can find it. I also add cilantro to mine. Start with a good slug of oil before sauteeing your curry paste, and throw some fresh shallots in there before frying","human_ref_B":"Similar to what others have suggested: saut\u00e9\/fry the paste with a little bit of oil (ideally coconut oil) followed by coconut cream (can be purchased, or you can use the thick portion that rises to the top of cans of coconut milk) and cook until it begins to \u201ccrack\u201d, i.e. separate. This step will add depth of flavor from the aromatics, and is one of the fundamental techniques for making coconut-based Thai curry. Otherwise, when using canned curry paste\u2014which is widely done, even in Thailand!\u2014for the best flavor you can add fresh aromatics, namely makrut lime leaves, lemongrass, and galangal\u2014ginger isn\u2019t typically used in authentic Thai curries. (I\u2019d also recommend shallots in lieu of onions.) I realize these ingredients aren\u2019t available everywhere, but they can be ordered online and keep well in the freezer\u2014well worth it if you want bold flavor. Also worth noting\u2014many Thai cooking experts will tell you that making curry paste from scratch isn\u2019t really worth the effort unless you can get all the right ingredients, so I wouldn\u2019t recommend it unless you\u2019re really committed.","labels":1,"seconds_difference":2281.0,"score_ratio":6.0} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm39cl3","c_root_id_B":"gm3hos6","created_at_utc_A":1612507985,"created_at_utc_B":1612515034,"score_A":3,"score_B":24,"human_ref_A":"it\u2019s been awhile since i made curry. but i usually fry the paste with some oil in low heat till it smell good, then spoon coconut cream (like the other comment said, it\u2019ll be floating on top of the coconut milk) and add it into the mixture and let it fry some more. then add the aromatics, adding the chicken so it\u2019s coated with curry paste and brown them up too. then i\u2019ll add potatoes, same deal, let sit for a bit. then finally i\u2019ll add the liquids (coconut milk or stock or what have you). good luck!","human_ref_B":"Kefir lime leaves, lime juice. These two will brighten up the dish. Brand of coconut milk makes an immense difference mae ploy is great if u can find it. I also add cilantro to mine. Start with a good slug of oil before sauteeing your curry paste, and throw some fresh shallots in there before frying","labels":0,"seconds_difference":7049.0,"score_ratio":8.0} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3hos6","c_root_id_B":"gm39f6i","created_at_utc_A":1612515034,"created_at_utc_B":1612508044,"score_A":24,"score_B":3,"human_ref_A":"Kefir lime leaves, lime juice. These two will brighten up the dish. Brand of coconut milk makes an immense difference mae ploy is great if u can find it. I also add cilantro to mine. Start with a good slug of oil before sauteeing your curry paste, and throw some fresh shallots in there before frying","human_ref_B":"Make sure you\u2019re using full fat coconut milk or I do imagine the coconut flavor would be weak. I would also saut\u00e9 the onions at the same time as the ginger and garlic. Unfortunately that\u2019s all of the advice I\u2019ve got! Maybe Thai restaurants are making their own paste so it\u2019s more fresh and tastes better","labels":1,"seconds_difference":6990.0,"score_ratio":8.0} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3c2pv","c_root_id_B":"gm39cl3","created_at_utc_A":1612510159,"created_at_utc_B":1612507985,"score_A":4,"score_B":3,"human_ref_A":"not an expert but -- are you using any acids to balance? I feel like lime usually gets too mild when simmered, but lemon or rice vinegar often help bring out the flavors and can simmer without losing their strength. (Obviously each of those options makes a different dish. )","human_ref_B":"it\u2019s been awhile since i made curry. but i usually fry the paste with some oil in low heat till it smell good, then spoon coconut cream (like the other comment said, it\u2019ll be floating on top of the coconut milk) and add it into the mixture and let it fry some more. then add the aromatics, adding the chicken so it\u2019s coated with curry paste and brown them up too. then i\u2019ll add potatoes, same deal, let sit for a bit. then finally i\u2019ll add the liquids (coconut milk or stock or what have you). good luck!","labels":1,"seconds_difference":2174.0,"score_ratio":1.3333333333} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3c2pv","c_root_id_B":"gm39f6i","created_at_utc_A":1612510159,"created_at_utc_B":1612508044,"score_A":4,"score_B":3,"human_ref_A":"not an expert but -- are you using any acids to balance? I feel like lime usually gets too mild when simmered, but lemon or rice vinegar often help bring out the flavors and can simmer without losing their strength. (Obviously each of those options makes a different dish. )","human_ref_B":"Make sure you\u2019re using full fat coconut milk or I do imagine the coconut flavor would be weak. I would also saut\u00e9 the onions at the same time as the ginger and garlic. Unfortunately that\u2019s all of the advice I\u2019ve got! Maybe Thai restaurants are making their own paste so it\u2019s more fresh and tastes better","labels":1,"seconds_difference":2115.0,"score_ratio":1.3333333333} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3f4tw","c_root_id_B":"gm39cl3","created_at_utc_A":1612512753,"created_at_utc_B":1612507985,"score_A":4,"score_B":3,"human_ref_A":"Similar to what others have suggested: saut\u00e9\/fry the paste with a little bit of oil (ideally coconut oil) followed by coconut cream (can be purchased, or you can use the thick portion that rises to the top of cans of coconut milk) and cook until it begins to \u201ccrack\u201d, i.e. separate. This step will add depth of flavor from the aromatics, and is one of the fundamental techniques for making coconut-based Thai curry. Otherwise, when using canned curry paste\u2014which is widely done, even in Thailand!\u2014for the best flavor you can add fresh aromatics, namely makrut lime leaves, lemongrass, and galangal\u2014ginger isn\u2019t typically used in authentic Thai curries. (I\u2019d also recommend shallots in lieu of onions.) I realize these ingredients aren\u2019t available everywhere, but they can be ordered online and keep well in the freezer\u2014well worth it if you want bold flavor. Also worth noting\u2014many Thai cooking experts will tell you that making curry paste from scratch isn\u2019t really worth the effort unless you can get all the right ingredients, so I wouldn\u2019t recommend it unless you\u2019re really committed.","human_ref_B":"it\u2019s been awhile since i made curry. but i usually fry the paste with some oil in low heat till it smell good, then spoon coconut cream (like the other comment said, it\u2019ll be floating on top of the coconut milk) and add it into the mixture and let it fry some more. then add the aromatics, adding the chicken so it\u2019s coated with curry paste and brown them up too. then i\u2019ll add potatoes, same deal, let sit for a bit. then finally i\u2019ll add the liquids (coconut milk or stock or what have you). good luck!","labels":1,"seconds_difference":4768.0,"score_ratio":1.3333333333} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3f4tw","c_root_id_B":"gm39f6i","created_at_utc_A":1612512753,"created_at_utc_B":1612508044,"score_A":4,"score_B":3,"human_ref_A":"Similar to what others have suggested: saut\u00e9\/fry the paste with a little bit of oil (ideally coconut oil) followed by coconut cream (can be purchased, or you can use the thick portion that rises to the top of cans of coconut milk) and cook until it begins to \u201ccrack\u201d, i.e. separate. This step will add depth of flavor from the aromatics, and is one of the fundamental techniques for making coconut-based Thai curry. Otherwise, when using canned curry paste\u2014which is widely done, even in Thailand!\u2014for the best flavor you can add fresh aromatics, namely makrut lime leaves, lemongrass, and galangal\u2014ginger isn\u2019t typically used in authentic Thai curries. (I\u2019d also recommend shallots in lieu of onions.) I realize these ingredients aren\u2019t available everywhere, but they can be ordered online and keep well in the freezer\u2014well worth it if you want bold flavor. Also worth noting\u2014many Thai cooking experts will tell you that making curry paste from scratch isn\u2019t really worth the effort unless you can get all the right ingredients, so I wouldn\u2019t recommend it unless you\u2019re really committed.","human_ref_B":"Make sure you\u2019re using full fat coconut milk or I do imagine the coconut flavor would be weak. I would also saut\u00e9 the onions at the same time as the ginger and garlic. Unfortunately that\u2019s all of the advice I\u2019ve got! Maybe Thai restaurants are making their own paste so it\u2019s more fresh and tastes better","labels":1,"seconds_difference":4709.0,"score_ratio":1.3333333333} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3vj4y","c_root_id_B":"gm39cl3","created_at_utc_A":1612527285,"created_at_utc_B":1612507985,"score_A":4,"score_B":3,"human_ref_A":"I find pastes tend to be very spice forward, and lacking vegetal flavors that make up the other end of the thai curry flavor profile. To combat this, I make a spicy pepper free curry paste to mix in one to one. Usually, I only use what I have on hand, so lemon grass\/lime leaves don't always end up in it, but cilantro, garlic, ginger\/galangal, lime zest, and coriander\/cilantro seeds always end up in there. Another good thing to add to tone down the heat is green\/red bell peppers depending on the color of curry you are making. These will bring the vegetal flavors without increasing the heat. I make that in a mortar and pestle, then fry it with the premade paste in clarified coconut cream or coconut oil until well toasted, then saute my vegetables, deglaze with coconut milk and add the protein.","human_ref_B":"it\u2019s been awhile since i made curry. but i usually fry the paste with some oil in low heat till it smell good, then spoon coconut cream (like the other comment said, it\u2019ll be floating on top of the coconut milk) and add it into the mixture and let it fry some more. then add the aromatics, adding the chicken so it\u2019s coated with curry paste and brown them up too. then i\u2019ll add potatoes, same deal, let sit for a bit. then finally i\u2019ll add the liquids (coconut milk or stock or what have you). good luck!","labels":1,"seconds_difference":19300.0,"score_ratio":1.3333333333} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm39f6i","c_root_id_B":"gm3vj4y","created_at_utc_A":1612508044,"created_at_utc_B":1612527285,"score_A":3,"score_B":4,"human_ref_A":"Make sure you\u2019re using full fat coconut milk or I do imagine the coconut flavor would be weak. I would also saut\u00e9 the onions at the same time as the ginger and garlic. Unfortunately that\u2019s all of the advice I\u2019ve got! Maybe Thai restaurants are making their own paste so it\u2019s more fresh and tastes better","human_ref_B":"I find pastes tend to be very spice forward, and lacking vegetal flavors that make up the other end of the thai curry flavor profile. To combat this, I make a spicy pepper free curry paste to mix in one to one. Usually, I only use what I have on hand, so lemon grass\/lime leaves don't always end up in it, but cilantro, garlic, ginger\/galangal, lime zest, and coriander\/cilantro seeds always end up in there. Another good thing to add to tone down the heat is green\/red bell peppers depending on the color of curry you are making. These will bring the vegetal flavors without increasing the heat. I make that in a mortar and pestle, then fry it with the premade paste in clarified coconut cream or coconut oil until well toasted, then saute my vegetables, deglaze with coconut milk and add the protein.","labels":0,"seconds_difference":19241.0,"score_ratio":1.3333333333} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3j8uu","c_root_id_B":"gm3vj4y","created_at_utc_A":1612516443,"created_at_utc_B":1612527285,"score_A":2,"score_B":4,"human_ref_A":"Could you add in some MSG?","human_ref_B":"I find pastes tend to be very spice forward, and lacking vegetal flavors that make up the other end of the thai curry flavor profile. To combat this, I make a spicy pepper free curry paste to mix in one to one. Usually, I only use what I have on hand, so lemon grass\/lime leaves don't always end up in it, but cilantro, garlic, ginger\/galangal, lime zest, and coriander\/cilantro seeds always end up in there. Another good thing to add to tone down the heat is green\/red bell peppers depending on the color of curry you are making. These will bring the vegetal flavors without increasing the heat. I make that in a mortar and pestle, then fry it with the premade paste in clarified coconut cream or coconut oil until well toasted, then saute my vegetables, deglaze with coconut milk and add the protein.","labels":0,"seconds_difference":10842.0,"score_ratio":2.0} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm3vj4y","c_root_id_B":"gm3m4dt","created_at_utc_A":1612527285,"created_at_utc_B":1612519107,"score_A":4,"score_B":2,"human_ref_A":"I find pastes tend to be very spice forward, and lacking vegetal flavors that make up the other end of the thai curry flavor profile. To combat this, I make a spicy pepper free curry paste to mix in one to one. Usually, I only use what I have on hand, so lemon grass\/lime leaves don't always end up in it, but cilantro, garlic, ginger\/galangal, lime zest, and coriander\/cilantro seeds always end up in there. Another good thing to add to tone down the heat is green\/red bell peppers depending on the color of curry you are making. These will bring the vegetal flavors without increasing the heat. I make that in a mortar and pestle, then fry it with the premade paste in clarified coconut cream or coconut oil until well toasted, then saute my vegetables, deglaze with coconut milk and add the protein.","human_ref_B":"Lime leaves, lime juice, fish sauce, cilantro adds curriness :) lime leaves make all the difference really","labels":1,"seconds_difference":8178.0,"score_ratio":2.0} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm44lyr","c_root_id_B":"gm39cl3","created_at_utc_A":1612533076,"created_at_utc_B":1612507985,"score_A":4,"score_B":3,"human_ref_A":"A traditional Thai curry is made differently than what you're describing. You generally cook some of the coconut milk until it breaks (separates and gets oily looking) , then add your curry paste and let that cook until it gets a deep red brick color. This is akin to blooming spices in oil. After the curry paste cooks some and starts releasing some good smells, you add your chicken to get it coated with the curry paste. Then you add the rest of your coconut milk, sugar (palm sugar if you can find it, if not, use brown sugar not white), fish sauce, shallots (onions aren't usually used in Thai cooking), and whatever else you want.","human_ref_B":"it\u2019s been awhile since i made curry. but i usually fry the paste with some oil in low heat till it smell good, then spoon coconut cream (like the other comment said, it\u2019ll be floating on top of the coconut milk) and add it into the mixture and let it fry some more. then add the aromatics, adding the chicken so it\u2019s coated with curry paste and brown them up too. then i\u2019ll add potatoes, same deal, let sit for a bit. then finally i\u2019ll add the liquids (coconut milk or stock or what have you). good luck!","labels":1,"seconds_difference":25091.0,"score_ratio":1.3333333333} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm39f6i","c_root_id_B":"gm44lyr","created_at_utc_A":1612508044,"created_at_utc_B":1612533076,"score_A":3,"score_B":4,"human_ref_A":"Make sure you\u2019re using full fat coconut milk or I do imagine the coconut flavor would be weak. I would also saut\u00e9 the onions at the same time as the ginger and garlic. Unfortunately that\u2019s all of the advice I\u2019ve got! Maybe Thai restaurants are making their own paste so it\u2019s more fresh and tastes better","human_ref_B":"A traditional Thai curry is made differently than what you're describing. You generally cook some of the coconut milk until it breaks (separates and gets oily looking) , then add your curry paste and let that cook until it gets a deep red brick color. This is akin to blooming spices in oil. After the curry paste cooks some and starts releasing some good smells, you add your chicken to get it coated with the curry paste. Then you add the rest of your coconut milk, sugar (palm sugar if you can find it, if not, use brown sugar not white), fish sauce, shallots (onions aren't usually used in Thai cooking), and whatever else you want.","labels":0,"seconds_difference":25032.0,"score_ratio":1.3333333333} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm44lyr","c_root_id_B":"gm3j8uu","created_at_utc_A":1612533076,"created_at_utc_B":1612516443,"score_A":4,"score_B":2,"human_ref_A":"A traditional Thai curry is made differently than what you're describing. You generally cook some of the coconut milk until it breaks (separates and gets oily looking) , then add your curry paste and let that cook until it gets a deep red brick color. This is akin to blooming spices in oil. After the curry paste cooks some and starts releasing some good smells, you add your chicken to get it coated with the curry paste. Then you add the rest of your coconut milk, sugar (palm sugar if you can find it, if not, use brown sugar not white), fish sauce, shallots (onions aren't usually used in Thai cooking), and whatever else you want.","human_ref_B":"Could you add in some MSG?","labels":1,"seconds_difference":16633.0,"score_ratio":2.0} +{"post_id":"ld0v8s","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Improving Thai curry flavor without increasing spiciness? I made some Thai red curry today using Mae Ploy red curry paste. Sauteed paste with some ginger\/garlic, then added onions, coconut milk, chicken, sugar, and fish sauce. The resulting curry was very pretty spicy but lacking in curry and coconut flavor compared to what I buy from a restaurant. I know curry isn't really a flavor but rather a blend of spices\/herbs. Is there anything I can add do to get a more flavorful curry without increasing the spiciness?","c_root_id_A":"gm44lyr","c_root_id_B":"gm3m4dt","created_at_utc_A":1612533076,"created_at_utc_B":1612519107,"score_A":4,"score_B":2,"human_ref_A":"A traditional Thai curry is made differently than what you're describing. You generally cook some of the coconut milk until it breaks (separates and gets oily looking) , then add your curry paste and let that cook until it gets a deep red brick color. This is akin to blooming spices in oil. After the curry paste cooks some and starts releasing some good smells, you add your chicken to get it coated with the curry paste. Then you add the rest of your coconut milk, sugar (palm sugar if you can find it, if not, use brown sugar not white), fish sauce, shallots (onions aren't usually used in Thai cooking), and whatever else you want.","human_ref_B":"Lime leaves, lime juice, fish sauce, cilantro adds curriness :) lime leaves make all the difference really","labels":1,"seconds_difference":13969.0,"score_ratio":2.0} +{"post_id":"ra7whd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Homemade vanilla extract. My mom made vanilla extract a few years ago with a bottle or vodka and vanilla beans. She's been using it and it's almost gone. For Christmas I might get her supplies to make more. Before I do, I was wondering if vodka quality matters, and what the best ratio of vodka volume to # of beans would be. Thanks!","c_root_id_A":"hngsm5m","c_root_id_B":"hnglnry","created_at_utc_A":1638803594,"created_at_utc_B":1638800437,"score_A":16,"score_B":3,"human_ref_A":"Vodka is typically just vodka. The goal is pure ethanol. So anything except bargain basement stuff will be fine. An aside, I've never had a home made extract that tasted as good as commercially made. Home made extract soaks at typically one temperature and pressure. Commercially made is variable, depending on the manufacturer, but it will be put through several different temp\/pressure steps to target the extraction of desirable compounds. Home made never seems to get the complexity of commercial vanilla.","human_ref_B":"Quality will absolutely matter, to an extent. Like anything, if you're going to consume it in the final product, you'll bring some of the flavor. I'd follow the same advice you would for cooking with wine. Use something on the cheaper side that you'd still consume as is. If you wouldn't drink it, don't eat it either. A common ratio I've seen and had success with is about 6 beans to 8 fl oz of alcohol.","labels":1,"seconds_difference":3157.0,"score_ratio":5.3333333333} +{"post_id":"ra7whd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Homemade vanilla extract. My mom made vanilla extract a few years ago with a bottle or vodka and vanilla beans. She's been using it and it's almost gone. For Christmas I might get her supplies to make more. Before I do, I was wondering if vodka quality matters, and what the best ratio of vodka volume to # of beans would be. Thanks!","c_root_id_A":"hnglnry","c_root_id_B":"hngxuff","created_at_utc_A":1638800437,"created_at_utc_B":1638805777,"score_A":3,"score_B":7,"human_ref_A":"Quality will absolutely matter, to an extent. Like anything, if you're going to consume it in the final product, you'll bring some of the flavor. I'd follow the same advice you would for cooking with wine. Use something on the cheaper side that you'd still consume as is. If you wouldn't drink it, don't eat it either. A common ratio I've seen and had success with is about 6 beans to 8 fl oz of alcohol.","human_ref_B":"I only make extract when someone gives me beans (which weirdly happens at least once a year) and\/or I cram in old beans from vanilla sugar. I use a lot of beans, only drinking vodka (or bourbon) and tend to toss it in the sous vide every now and then.","labels":0,"seconds_difference":5340.0,"score_ratio":2.3333333333} +{"post_id":"9u4uyr","domain":"askculinary_validation","upvote_ratio":0.66,"history":"At your restaurant, when you're cooking and you need a spoon or fork or knife, what do you use? Do you use the same as the front of house uses to set the tables? (Easier for you, I guess, but harder for me and my four table spoons.) Do you simply *not* use the kinds of spoons, forks, or knives that are used in a place setting? (Using instead spats, cooking spoons, etc.) Do you use some other kind of thing? (The background: sometimes, I need to put a spoon or a fork in my daughter's lunch box. I'm tired of my ex-wife keeping them. Said, \"screw it\", and bought a distinctively patterned set of flatware for home, but I'd rather not use it for cooking.)","c_root_id_A":"e91oe2i","c_root_id_B":"e91h89p","created_at_utc_A":1541356532,"created_at_utc_B":1541350774,"score_A":13,"score_B":9,"human_ref_A":"Send her with disposables. All of the kitchens I've ever worked at have used disposable spoons for tasting to ensure that they don't get double dipped. If someone has to wash their own tasting spoon instead of hoarding a tub of disposables under their own station, chances go up that they'll be lazy and double dip. ​ Just send her with disposable flatware or see if the school\/day care provides any and will just let her drop it off with the end of lunch","human_ref_B":"I have my own set of tasting spoons. I just use my chefs knife if something needs cutting or sticking.","labels":1,"seconds_difference":5758.0,"score_ratio":1.4444444444} +{"post_id":"9u4uyr","domain":"askculinary_validation","upvote_ratio":0.66,"history":"At your restaurant, when you're cooking and you need a spoon or fork or knife, what do you use? Do you use the same as the front of house uses to set the tables? (Easier for you, I guess, but harder for me and my four table spoons.) Do you simply *not* use the kinds of spoons, forks, or knives that are used in a place setting? (Using instead spats, cooking spoons, etc.) Do you use some other kind of thing? (The background: sometimes, I need to put a spoon or a fork in my daughter's lunch box. I'm tired of my ex-wife keeping them. Said, \"screw it\", and bought a distinctively patterned set of flatware for home, but I'd rather not use it for cooking.)","c_root_id_A":"e91hbnb","c_root_id_B":"e91oe2i","created_at_utc_A":1541350848,"created_at_utc_B":1541356532,"score_A":7,"score_B":13,"human_ref_A":"Silverware definitely has its uses. Forks are great for lightly scoring things, stamping pie dough down or even a quick whisk. Spoons are good for a number of things, like getting under the membrane on ribs or turning quenelles. Butter knives are good as paperweights to hold down parchment paper so it doesn't flap onto your food in the oven.","human_ref_B":"Send her with disposables. All of the kitchens I've ever worked at have used disposable spoons for tasting to ensure that they don't get double dipped. If someone has to wash their own tasting spoon instead of hoarding a tub of disposables under their own station, chances go up that they'll be lazy and double dip. ​ Just send her with disposable flatware or see if the school\/day care provides any and will just let her drop it off with the end of lunch","labels":0,"seconds_difference":5684.0,"score_ratio":1.8571428571} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2oh28h","c_root_id_B":"g2oi8ar","created_at_utc_A":1598266282,"created_at_utc_B":1598267404,"score_A":163,"score_B":215,"human_ref_A":"It depends on how you want the end result to look and taste. If you are roasting a chicken and want nice golden skin, it should be dry going into the oven. For other applications like putting meat or veggies into stew it won't matter as much. Any added moisture, however, can affect the process. Water on veg when frying can create some nasty splashes. Extra moisture in a dish can change the texture or increase the bake time.","human_ref_B":"It takes a shit ton of energy to boil off water compared to just browning the surface of the food. It's way more efficient and consistent to dry it before it gets in the pan than to lose all that heat.","labels":0,"seconds_difference":1122.0,"score_ratio":1.3190184049} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2ouxg0","c_root_id_B":"g2oitoz","created_at_utc_A":1598276476,"created_at_utc_B":1598267940,"score_A":39,"score_B":12,"human_ref_A":"If you're deep-frying, hot oil and water create splatter and can be dangerous depending on how much there is.","human_ref_B":"Imagine frying zomething that you want to get crispy. Then imagine what adding water would do to that process. As others have said, it really depends on what end result you're going for. With that said, you'll learn from experience when it's really necessary. If you're trying to crisp up tofu, recipes will tell you to press and drain it for hours before cooking. This is pretty much completely unnecessary. Extra firm tofu with a breading gets perfectly crispy with just a few squeezes and a pat with a paper towel before cutting and breading. But zucchini fritters require a ton of squeezing\/pressing if you don't want a ton of splashing and a messy end result.","labels":1,"seconds_difference":8536.0,"score_ratio":3.25} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2ouxg0","c_root_id_B":"g2oomuk","created_at_utc_A":1598276476,"created_at_utc_B":1598272526,"score_A":39,"score_B":12,"human_ref_A":"If you're deep-frying, hot oil and water create splatter and can be dangerous depending on how much there is.","human_ref_B":"Remember that current food safety guidelines advice against washing chicken as the splatter around the sink can distribute bacteria.","labels":1,"seconds_difference":3950.0,"score_ratio":3.25} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2ouxg0","c_root_id_B":"g2oto7p","created_at_utc_A":1598276476,"created_at_utc_B":1598275737,"score_A":39,"score_B":6,"human_ref_A":"If you're deep-frying, hot oil and water create splatter and can be dangerous depending on how much there is.","human_ref_B":"If you put a pot of water in the oven the top won't flash off, because the temperature distributes across the entire pot of water. If you leave something wet, it takes time for that water to boil off, and by that point the surface has already steamed. When you dry it, you take away that surface water and it starts browning from the raw state. If you sear in a hot pan first, you can flash the water off, or use the broiler where it's more direct heat.","labels":1,"seconds_difference":739.0,"score_ratio":6.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2oitoz","c_root_id_B":"g2p9lqv","created_at_utc_A":1598267940,"created_at_utc_B":1598284043,"score_A":12,"score_B":16,"human_ref_A":"Imagine frying zomething that you want to get crispy. Then imagine what adding water would do to that process. As others have said, it really depends on what end result you're going for. With that said, you'll learn from experience when it's really necessary. If you're trying to crisp up tofu, recipes will tell you to press and drain it for hours before cooking. This is pretty much completely unnecessary. Extra firm tofu with a breading gets perfectly crispy with just a few squeezes and a pat with a paper towel before cutting and breading. But zucchini fritters require a ton of squeezing\/pressing if you don't want a ton of splashing and a messy end result.","human_ref_B":"Maillard reaction (browning of the food) only happens above 140c. Water only goes up to 100c so if you don't dry off the surface of the food, it will have an unpleasant greyish steamed exterior rather than a crispy golden brown exterior.","labels":0,"seconds_difference":16103.0,"score_ratio":1.3333333333} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2oomuk","c_root_id_B":"g2p9lqv","created_at_utc_A":1598272526,"created_at_utc_B":1598284043,"score_A":12,"score_B":16,"human_ref_A":"Remember that current food safety guidelines advice against washing chicken as the splatter around the sink can distribute bacteria.","human_ref_B":"Maillard reaction (browning of the food) only happens above 140c. Water only goes up to 100c so if you don't dry off the surface of the food, it will have an unpleasant greyish steamed exterior rather than a crispy golden brown exterior.","labels":0,"seconds_difference":11517.0,"score_ratio":1.3333333333} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2oto7p","c_root_id_B":"g2p9lqv","created_at_utc_A":1598275737,"created_at_utc_B":1598284043,"score_A":6,"score_B":16,"human_ref_A":"If you put a pot of water in the oven the top won't flash off, because the temperature distributes across the entire pot of water. If you leave something wet, it takes time for that water to boil off, and by that point the surface has already steamed. When you dry it, you take away that surface water and it starts browning from the raw state. If you sear in a hot pan first, you can flash the water off, or use the broiler where it's more direct heat.","human_ref_B":"Maillard reaction (browning of the food) only happens above 140c. Water only goes up to 100c so if you don't dry off the surface of the food, it will have an unpleasant greyish steamed exterior rather than a crispy golden brown exterior.","labels":0,"seconds_difference":8306.0,"score_ratio":2.6666666667} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2p9lqv","c_root_id_B":"g2p2adb","created_at_utc_A":1598284043,"created_at_utc_B":1598280442,"score_A":16,"score_B":9,"human_ref_A":"Maillard reaction (browning of the food) only happens above 140c. Water only goes up to 100c so if you don't dry off the surface of the food, it will have an unpleasant greyish steamed exterior rather than a crispy golden brown exterior.","human_ref_B":"Your oven roasted potatoes will turn out crispier if you dry them off first.","labels":1,"seconds_difference":3601.0,"score_ratio":1.7777777778} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2p9lqv","c_root_id_B":"g2p7hz5","created_at_utc_A":1598284043,"created_at_utc_B":1598283023,"score_A":16,"score_B":3,"human_ref_A":"Maillard reaction (browning of the food) only happens above 140c. Water only goes up to 100c so if you don't dry off the surface of the food, it will have an unpleasant greyish steamed exterior rather than a crispy golden brown exterior.","human_ref_B":"All about color and crispness. Moisture kills a good sear\/ roast. Additionally, hot oil + wet food = burns","labels":1,"seconds_difference":1020.0,"score_ratio":5.3333333333} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2p480q","c_root_id_B":"g2p9lqv","created_at_utc_A":1598281409,"created_at_utc_B":1598284043,"score_A":2,"score_B":16,"human_ref_A":"Depends what you\u2019re doing with them. If you\u2019re searing them, for example, it\u2019ll give you a better browning, which leads to better flavor and visuals.","human_ref_B":"Maillard reaction (browning of the food) only happens above 140c. Water only goes up to 100c so if you don't dry off the surface of the food, it will have an unpleasant greyish steamed exterior rather than a crispy golden brown exterior.","labels":0,"seconds_difference":2634.0,"score_ratio":8.0} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2oto7p","c_root_id_B":"g2p2adb","created_at_utc_A":1598275737,"created_at_utc_B":1598280442,"score_A":6,"score_B":9,"human_ref_A":"If you put a pot of water in the oven the top won't flash off, because the temperature distributes across the entire pot of water. If you leave something wet, it takes time for that water to boil off, and by that point the surface has already steamed. When you dry it, you take away that surface water and it starts browning from the raw state. If you sear in a hot pan first, you can flash the water off, or use the broiler where it's more direct heat.","human_ref_B":"Your oven roasted potatoes will turn out crispier if you dry them off first.","labels":0,"seconds_difference":4705.0,"score_ratio":1.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2p480q","c_root_id_B":"g2p7hz5","created_at_utc_A":1598281409,"created_at_utc_B":1598283023,"score_A":2,"score_B":3,"human_ref_A":"Depends what you\u2019re doing with them. If you\u2019re searing them, for example, it\u2019ll give you a better browning, which leads to better flavor and visuals.","human_ref_B":"All about color and crispness. Moisture kills a good sear\/ roast. Additionally, hot oil + wet food = burns","labels":0,"seconds_difference":1614.0,"score_ratio":1.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2pw0ix","c_root_id_B":"g2p480q","created_at_utc_A":1598294688,"created_at_utc_B":1598281409,"score_A":3,"score_B":2,"human_ref_A":"Browning happens due to the Maillard reaction. It only occurs in the absence of water, it\u2019s basically the shortening of proteins into amino acids and the breaking up of fats into sugars.","human_ref_B":"Depends what you\u2019re doing with them. If you\u2019re searing them, for example, it\u2019ll give you a better browning, which leads to better flavor and visuals.","labels":1,"seconds_difference":13279.0,"score_ratio":1.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2pw0ix","c_root_id_B":"g2p9zhl","created_at_utc_A":1598294688,"created_at_utc_B":1598284225,"score_A":3,"score_B":2,"human_ref_A":"Browning happens due to the Maillard reaction. It only occurs in the absence of water, it\u2019s basically the shortening of proteins into amino acids and the breaking up of fats into sugars.","human_ref_B":"If you are after a crisp result, you need to dry it first. If it isn\u2019t dry then that moisture will impede the reaction that makes the exterior of your food crispy, and it will be soft and steamed rather than browned and crispy.","labels":1,"seconds_difference":10463.0,"score_ratio":1.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2pw0ix","c_root_id_B":"g2pa75u","created_at_utc_A":1598294688,"created_at_utc_B":1598284328,"score_A":3,"score_B":2,"human_ref_A":"Browning happens due to the Maillard reaction. It only occurs in the absence of water, it\u2019s basically the shortening of proteins into amino acids and the breaking up of fats into sugars.","human_ref_B":"Drying the chicken or veggies off gives them a better sear when it hits the oil or pan.","labels":1,"seconds_difference":10360.0,"score_ratio":1.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2paxlc","c_root_id_B":"g2pw0ix","created_at_utc_A":1598284675,"created_at_utc_B":1598294688,"score_A":2,"score_B":3,"human_ref_A":"The main reason to develop the golden brown colouring, which is achieved with less moisture.","human_ref_B":"Browning happens due to the Maillard reaction. It only occurs in the absence of water, it\u2019s basically the shortening of proteins into amino acids and the breaking up of fats into sugars.","labels":0,"seconds_difference":10013.0,"score_ratio":1.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2pw0ix","c_root_id_B":"g2pc3kt","created_at_utc_A":1598294688,"created_at_utc_B":1598285238,"score_A":3,"score_B":2,"human_ref_A":"Browning happens due to the Maillard reaction. It only occurs in the absence of water, it\u2019s basically the shortening of proteins into amino acids and the breaking up of fats into sugars.","human_ref_B":"I wonder the same thing","labels":1,"seconds_difference":9450.0,"score_ratio":1.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2pw0ix","c_root_id_B":"g2ppmoh","created_at_utc_A":1598294688,"created_at_utc_B":1598291675,"score_A":3,"score_B":2,"human_ref_A":"Browning happens due to the Maillard reaction. It only occurs in the absence of water, it\u2019s basically the shortening of proteins into amino acids and the breaking up of fats into sugars.","human_ref_B":"If you\u2019re roasting\/frying a chicken, starting off with dry skin is one of the most important steps.","labels":1,"seconds_difference":3013.0,"score_ratio":1.5} +{"post_id":"ifml14","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why do most recipes talk about drying the chicken or veggies before cooking them? Does it matter? Isn\u2019t the water just going to flash off quick once it gets into heat anyways? I\u2019ve heard it can matter with things like beef and pork, but I don\u2019t really cook with those.","c_root_id_A":"g2pubo2","c_root_id_B":"g2pw0ix","created_at_utc_A":1598293881,"created_at_utc_B":1598294688,"score_A":2,"score_B":3,"human_ref_A":"It's the difference between a crispy and soggy outside","human_ref_B":"Browning happens due to the Maillard reaction. It only occurs in the absence of water, it\u2019s basically the shortening of proteins into amino acids and the breaking up of fats into sugars.","labels":0,"seconds_difference":807.0,"score_ratio":1.5} +{"post_id":"kunk6q","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Help Me Fix this Baked Mac and Cheese Recipe... I have a baked mac and cheese recipe, ostensibly passed down from my great-grandmother, but I can't get it to turn out the way my grandmother used to make it. The liquid mixture doesn't cling to the pasta and the cheese on top always ends up dried out. How can I fix these issues without straying too far from the original? ​ Macaroni, cooked (I typically use one 16-oz box) 1 lb of Colby Jack cheese, cubed 1 egg, beaten Milk, to make a total of 1 cup of liquid when added to the beaten egg Salt + Pepper ​ \"Butter a casserole dish. Layer the macaroni and cheese cubes in several layers. Blend the egg, milk, and salt and pepper. Pour the liquid over all. Bake for one hour.\" (I bake at 350\u00ba, usually uncovered, although I've experimented with covering it, uncovering for the last 15 minutes, etc.)","c_root_id_A":"gisx7jv","c_root_id_B":"giszc4u","created_at_utc_A":1610315094,"created_at_utc_B":1610316106,"score_A":3,"score_B":70,"human_ref_A":"Make a roux","human_ref_B":"Based off not changing your family recipe, I'd recommend stirring your casserole a little bit before baking. That should help get the milk mixture inside the pasta's openings, which I hope will help with the liquid not clinging to the pasta. Also make sure you undercook your macaroni because you want it to continue to cook in the oven without getting overcooked, which should also help with your sauce problem. Other reasons why your sauce may not cling to the pasta are if you are rinsing your pasta (don't!) or if you are using low quality pasta\/gluten free pasta alternatives. You definitely want to cook this covered for the majority of your cooktime, otherwise the cheese on top will be dry like you mentioned. Cooking uncovered for so long will also mess with the texture of your sauce. Edit: you'll likely get a lot of recommendations to make a cheese sauce with a roux base and while that's my preference for mac and cheese, the result will be **very** different from this recipe.","labels":0,"seconds_difference":1012.0,"score_ratio":23.3333333333} +{"post_id":"kunk6q","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Help Me Fix this Baked Mac and Cheese Recipe... I have a baked mac and cheese recipe, ostensibly passed down from my great-grandmother, but I can't get it to turn out the way my grandmother used to make it. The liquid mixture doesn't cling to the pasta and the cheese on top always ends up dried out. How can I fix these issues without straying too far from the original? ​ Macaroni, cooked (I typically use one 16-oz box) 1 lb of Colby Jack cheese, cubed 1 egg, beaten Milk, to make a total of 1 cup of liquid when added to the beaten egg Salt + Pepper ​ \"Butter a casserole dish. Layer the macaroni and cheese cubes in several layers. Blend the egg, milk, and salt and pepper. Pour the liquid over all. Bake for one hour.\" (I bake at 350\u00ba, usually uncovered, although I've experimented with covering it, uncovering for the last 15 minutes, etc.)","c_root_id_A":"gitn45v","c_root_id_B":"git2mty","created_at_utc_A":1610327709,"created_at_utc_B":1610317652,"score_A":7,"score_B":5,"human_ref_A":"Have your tried stirring halfway through once the cheese starts to melt? And do you use the smooth elbows or the ridged ones, the ridged will help the sauce cling.","human_ref_B":"Have you tried baking it for less time?","labels":1,"seconds_difference":10057.0,"score_ratio":1.4} +{"post_id":"kunk6q","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Help Me Fix this Baked Mac and Cheese Recipe... I have a baked mac and cheese recipe, ostensibly passed down from my great-grandmother, but I can't get it to turn out the way my grandmother used to make it. The liquid mixture doesn't cling to the pasta and the cheese on top always ends up dried out. How can I fix these issues without straying too far from the original? ​ Macaroni, cooked (I typically use one 16-oz box) 1 lb of Colby Jack cheese, cubed 1 egg, beaten Milk, to make a total of 1 cup of liquid when added to the beaten egg Salt + Pepper ​ \"Butter a casserole dish. Layer the macaroni and cheese cubes in several layers. Blend the egg, milk, and salt and pepper. Pour the liquid over all. Bake for one hour.\" (I bake at 350\u00ba, usually uncovered, although I've experimented with covering it, uncovering for the last 15 minutes, etc.)","c_root_id_A":"gitn45v","c_root_id_B":"gisx7jv","created_at_utc_A":1610327709,"created_at_utc_B":1610315094,"score_A":7,"score_B":3,"human_ref_A":"Have your tried stirring halfway through once the cheese starts to melt? And do you use the smooth elbows or the ridged ones, the ridged will help the sauce cling.","human_ref_B":"Make a roux","labels":1,"seconds_difference":12615.0,"score_ratio":2.3333333333} +{"post_id":"kunk6q","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Help Me Fix this Baked Mac and Cheese Recipe... I have a baked mac and cheese recipe, ostensibly passed down from my great-grandmother, but I can't get it to turn out the way my grandmother used to make it. The liquid mixture doesn't cling to the pasta and the cheese on top always ends up dried out. How can I fix these issues without straying too far from the original? ​ Macaroni, cooked (I typically use one 16-oz box) 1 lb of Colby Jack cheese, cubed 1 egg, beaten Milk, to make a total of 1 cup of liquid when added to the beaten egg Salt + Pepper ​ \"Butter a casserole dish. Layer the macaroni and cheese cubes in several layers. Blend the egg, milk, and salt and pepper. Pour the liquid over all. Bake for one hour.\" (I bake at 350\u00ba, usually uncovered, although I've experimented with covering it, uncovering for the last 15 minutes, etc.)","c_root_id_A":"git2mty","c_root_id_B":"gitnppl","created_at_utc_A":1610317652,"created_at_utc_B":1610327998,"score_A":5,"score_B":7,"human_ref_A":"Have you tried baking it for less time?","human_ref_B":"My grandma gave me the same recipe with honestly half ass directions! I know you don\u2019t want to deviate too much you can make it with all the same ingredients just a different prep style. I shred the cheese and add it to the already mixed egg\/milk\/seasoning mixture. Give that a good stir and mix it in with the macaroni while it\u2019s still very hot. Then plop in the oven for 25 minutes. I know it\u2019s different then the layered method but the flavor is good without chunks of cheese which I suppose is a preference for some!","labels":0,"seconds_difference":10346.0,"score_ratio":1.4} +{"post_id":"kunk6q","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Help Me Fix this Baked Mac and Cheese Recipe... I have a baked mac and cheese recipe, ostensibly passed down from my great-grandmother, but I can't get it to turn out the way my grandmother used to make it. The liquid mixture doesn't cling to the pasta and the cheese on top always ends up dried out. How can I fix these issues without straying too far from the original? ​ Macaroni, cooked (I typically use one 16-oz box) 1 lb of Colby Jack cheese, cubed 1 egg, beaten Milk, to make a total of 1 cup of liquid when added to the beaten egg Salt + Pepper ​ \"Butter a casserole dish. Layer the macaroni and cheese cubes in several layers. Blend the egg, milk, and salt and pepper. Pour the liquid over all. Bake for one hour.\" (I bake at 350\u00ba, usually uncovered, although I've experimented with covering it, uncovering for the last 15 minutes, etc.)","c_root_id_A":"gisx7jv","c_root_id_B":"gitnppl","created_at_utc_A":1610315094,"created_at_utc_B":1610327998,"score_A":3,"score_B":7,"human_ref_A":"Make a roux","human_ref_B":"My grandma gave me the same recipe with honestly half ass directions! I know you don\u2019t want to deviate too much you can make it with all the same ingredients just a different prep style. I shred the cheese and add it to the already mixed egg\/milk\/seasoning mixture. Give that a good stir and mix it in with the macaroni while it\u2019s still very hot. Then plop in the oven for 25 minutes. I know it\u2019s different then the layered method but the flavor is good without chunks of cheese which I suppose is a preference for some!","labels":0,"seconds_difference":12904.0,"score_ratio":2.3333333333} +{"post_id":"kunk6q","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Help Me Fix this Baked Mac and Cheese Recipe... I have a baked mac and cheese recipe, ostensibly passed down from my great-grandmother, but I can't get it to turn out the way my grandmother used to make it. The liquid mixture doesn't cling to the pasta and the cheese on top always ends up dried out. How can I fix these issues without straying too far from the original? ​ Macaroni, cooked (I typically use one 16-oz box) 1 lb of Colby Jack cheese, cubed 1 egg, beaten Milk, to make a total of 1 cup of liquid when added to the beaten egg Salt + Pepper ​ \"Butter a casserole dish. Layer the macaroni and cheese cubes in several layers. Blend the egg, milk, and salt and pepper. Pour the liquid over all. Bake for one hour.\" (I bake at 350\u00ba, usually uncovered, although I've experimented with covering it, uncovering for the last 15 minutes, etc.)","c_root_id_A":"gisx7jv","c_root_id_B":"git2mty","created_at_utc_A":1610315094,"created_at_utc_B":1610317652,"score_A":3,"score_B":5,"human_ref_A":"Make a roux","human_ref_B":"Have you tried baking it for less time?","labels":0,"seconds_difference":2558.0,"score_ratio":1.6666666667} +{"post_id":"kunk6q","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Help Me Fix this Baked Mac and Cheese Recipe... I have a baked mac and cheese recipe, ostensibly passed down from my great-grandmother, but I can't get it to turn out the way my grandmother used to make it. The liquid mixture doesn't cling to the pasta and the cheese on top always ends up dried out. How can I fix these issues without straying too far from the original? ​ Macaroni, cooked (I typically use one 16-oz box) 1 lb of Colby Jack cheese, cubed 1 egg, beaten Milk, to make a total of 1 cup of liquid when added to the beaten egg Salt + Pepper ​ \"Butter a casserole dish. Layer the macaroni and cheese cubes in several layers. Blend the egg, milk, and salt and pepper. Pour the liquid over all. Bake for one hour.\" (I bake at 350\u00ba, usually uncovered, although I've experimented with covering it, uncovering for the last 15 minutes, etc.)","c_root_id_A":"gitntnb","c_root_id_B":"gisx7jv","created_at_utc_A":1610328053,"created_at_utc_B":1610315094,"score_A":5,"score_B":3,"human_ref_A":"Macaroni, cooked. Fully cooked? Try half cooking it (or even less - experiment a bit), that way the starches from the pasta will become a little bit like a roux in the mix.","human_ref_B":"Make a roux","labels":1,"seconds_difference":12959.0,"score_ratio":1.6666666667} +{"post_id":"kunk6q","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Help Me Fix this Baked Mac and Cheese Recipe... I have a baked mac and cheese recipe, ostensibly passed down from my great-grandmother, but I can't get it to turn out the way my grandmother used to make it. The liquid mixture doesn't cling to the pasta and the cheese on top always ends up dried out. How can I fix these issues without straying too far from the original? ​ Macaroni, cooked (I typically use one 16-oz box) 1 lb of Colby Jack cheese, cubed 1 egg, beaten Milk, to make a total of 1 cup of liquid when added to the beaten egg Salt + Pepper ​ \"Butter a casserole dish. Layer the macaroni and cheese cubes in several layers. Blend the egg, milk, and salt and pepper. Pour the liquid over all. Bake for one hour.\" (I bake at 350\u00ba, usually uncovered, although I've experimented with covering it, uncovering for the last 15 minutes, etc.)","c_root_id_A":"gitsj2x","c_root_id_B":"gitofuz","created_at_utc_A":1610330241,"created_at_utc_B":1610328350,"score_A":3,"score_B":2,"human_ref_A":"I could never make this recipe work either, even though I see some good suggestions. I'm just gonna stick with my roux-style.","human_ref_B":"Cook less time or lower temperature. Her oven may have been a conventional oven, yours is likely fan-forced.","labels":1,"seconds_difference":1891.0,"score_ratio":1.5} +{"post_id":"3hg8ju","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Any way to keep fried bananas from being so sticky? How to remove the starch? Gonna try soaking them in water for 39 minutes or so before cooking but was wondering if anyone else had any ideas. Not talking about plantains either, the sweet small bananas are what I'm cooking. Thanks.","c_root_id_A":"cu73hbr","c_root_id_B":"cu72q8y","created_at_utc_A":1439910784,"created_at_utc_B":1439909562,"score_A":6,"score_B":4,"human_ref_A":"Well if you are frying small ripe bananas they have quite a bit of sugar, sugar caramelizes when it is fried and is more than likely what is \"sticky\" I am not sure you can get rid of that.","human_ref_B":"Can you give us a little more info? How have you been cooking them, so far?","labels":1,"seconds_difference":1222.0,"score_ratio":1.5} +{"post_id":"3hg8ju","domain":"askculinary_validation","upvote_ratio":0.96,"history":"Any way to keep fried bananas from being so sticky? How to remove the starch? Gonna try soaking them in water for 39 minutes or so before cooking but was wondering if anyone else had any ideas. Not talking about plantains either, the sweet small bananas are what I'm cooking. Thanks.","c_root_id_A":"cu7pdkn","c_root_id_B":"cu79equ","created_at_utc_A":1439944448,"created_at_utc_B":1439919564,"score_A":3,"score_B":2,"human_ref_A":"I have done my share of fried plantains and in my experience a nonstick pan is a must. Dust with cornstarch and cook at medium high heat. It's easy to do with a ton of oil, but it takes some finess to get similar results with less.","human_ref_B":"Try a little corn starch. Don't put them directly on paper towels eithers. You might want to try cooking them in the oven too.","labels":1,"seconds_difference":24884.0,"score_ratio":1.5} +{"post_id":"1j3ltw","domain":"askculinary_validation","upvote_ratio":0.83,"history":"limoncello question. After zesting these lemons, should I let it out or in the fridge?","c_root_id_A":"cbas2w0","c_root_id_B":"cbasy5s","created_at_utc_A":1374854720,"created_at_utc_B":1374856905,"score_A":3,"score_B":23,"human_ref_A":"are you soaking your zest in straight vodka and sugar? if so, leave at room temp - in a dark place - for 3 weeks.","human_ref_B":"I'll open by saying- as long as zest sits in alcohol, you're going to have a decent drink. Here's a bunch of tidbits though- A traditional limoncello is going to use the 40\/40 method of 40 Days, and 40 Days again. In my experiences, the best way to use your lemons is to use a potato peeler, keeping large pieces of peel, instead of actual zesting like you would for dessert, or using a microplane. do your best to peel without removing any white pith, as the pith is just bittering. little bits aren't going to ruin anything though, just be cautious. The first 40 days should be just lemon peels and high proof alcohol. at least 100 proof vodka, but everclear works great too. Typically I'll use 151 everclear as that is whats available to me in california. This is definitely to remain at room temperature, to answer your question. The second 40 days is where you strain our your lemons (which is INCREDIBLY easy when you're using peels, instead of zest), and then add a simple sugar solution usually of equal parts to your liquor solution. Notice the awesome Looche, where adding two clear liquids together turn into this awesome cloudy mixture of awesomeness. At this point, throw it in a closet or on a high shelf and try your best to forget about it for another 40 days. Lure has it that it takes time for the flavors to meld together, and I can attest that has some bearing to it, though it may just be my head. I can recommend, after the first 40 days, you should probably make a second batch. Some delicious concoctions i've tried are orangecello, lemon-lime cello (though limes are terribly hard to peel), grapefruit cello, or my personal favorite, blood orangecello. Also creme-cello's are amazing delicious, though have a limited shelf life, probably twice as long as the milk products claims to be good for. happy celloing. EDIT: spelling","labels":0,"seconds_difference":2185.0,"score_ratio":7.6666666667} +{"post_id":"1j3ltw","domain":"askculinary_validation","upvote_ratio":0.83,"history":"limoncello question. After zesting these lemons, should I let it out or in the fridge?","c_root_id_A":"cbas2w0","c_root_id_B":"cbatdnk","created_at_utc_A":1374854720,"created_at_utc_B":1374857981,"score_A":3,"score_B":4,"human_ref_A":"are you soaking your zest in straight vodka and sugar? if so, leave at room temp - in a dark place - for 3 weeks.","human_ref_B":"I have a related question. I know what limoncello is, but what do you use it for? Do you drink it strait or use it as a mixer? Use it for cooking?","labels":0,"seconds_difference":3261.0,"score_ratio":1.3333333333} +{"post_id":"1j3ltw","domain":"askculinary_validation","upvote_ratio":0.83,"history":"limoncello question. After zesting these lemons, should I let it out or in the fridge?","c_root_id_A":"cbas2w0","c_root_id_B":"cbatitn","created_at_utc_A":1374854720,"created_at_utc_B":1374858355,"score_A":3,"score_B":4,"human_ref_A":"are you soaking your zest in straight vodka and sugar? if so, leave at room temp - in a dark place - for 3 weeks.","human_ref_B":"Alcohol is a wonderful preservative, there is absolutely nothing to be concerned about, putting it in the fridge is only going to slow the infusion.","labels":0,"seconds_difference":3635.0,"score_ratio":1.3333333333} +{"post_id":"67rv6s","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Left peeled garlic in fridge, sealed with food saver bag. After ~1.5 weeks, it smells VERY strongly of mint, but looks\/feels fresh. This has never happened before. Any idea what might have caused this, and if that garlic truly did go bad?","c_root_id_A":"dgt67vm","c_root_id_B":"dgstdx3","created_at_utc_A":1493270332,"created_at_utc_B":1493252852,"score_A":47,"score_B":27,"human_ref_A":"You should start a Go Fund Me page so we can all chip in to raise the $0.45 to get you a new garlic. Seriously though, if your sentence starts with \"hey this doesn't smell right\", then you probably shouldn't eat it.","human_ref_B":"Garlic has a strong possibility of having Clostridium Botulinum, an anaerobic bacteria, causing it to thrive in low oxygen environments. I'd throw it out.","labels":1,"seconds_difference":17480.0,"score_ratio":1.7407407407} +{"post_id":"67rv6s","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Left peeled garlic in fridge, sealed with food saver bag. After ~1.5 weeks, it smells VERY strongly of mint, but looks\/feels fresh. This has never happened before. Any idea what might have caused this, and if that garlic truly did go bad?","c_root_id_A":"dgt5qzw","c_root_id_B":"dgt67vm","created_at_utc_A":1493269468,"created_at_utc_B":1493270332,"score_A":24,"score_B":47,"human_ref_A":"Just throw it out and get new garlic. And in the future just leave the garlic in the natural casing it comes from and use as needed, but DON'T put it in the fridge. Garlic and tomato are similar in the sense that they loose some of their flavor when refrigerated, so leave them out unless they are cut up already. Edit: Needed","human_ref_B":"You should start a Go Fund Me page so we can all chip in to raise the $0.45 to get you a new garlic. Seriously though, if your sentence starts with \"hey this doesn't smell right\", then you probably shouldn't eat it.","labels":0,"seconds_difference":864.0,"score_ratio":1.9583333333} +{"post_id":"4d4xfj","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Genuine question developed on Robin: Why do pickled cucumbers get to be called pickles when there are other pickled vegetables? Would love to know! Thanks :)","c_root_id_A":"d1nuspr","c_root_id_B":"d1nsucr","created_at_utc_A":1459665925,"created_at_utc_B":1459660399,"score_A":40,"score_B":11,"human_ref_A":"It's an English thing, or maybe even just American. If you go to an Indian grocery you'll see all sorts of non-cucumber items sold as \"pickles\". In Arabic *mukhallal* (from the word *khal* for vinegar) is used to refer to pickled cucumbers, carrots, onions, turnips, beets etc. Americans really don't eat pickled stuff like other cultures do, so I imagine for that reason the most popular pickled item was able to take the name pickle for itself. Which is odd, because Americans really don't eat a lot of cucumbers either.","human_ref_B":"I would say that it's because the vast majority of pickled vegetables produced and consumed in North America are cucumbers, followed by the very distant second; cabbage.","labels":1,"seconds_difference":5526.0,"score_ratio":3.6363636364} +{"post_id":"4d4xfj","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Genuine question developed on Robin: Why do pickled cucumbers get to be called pickles when there are other pickled vegetables? Would love to know! Thanks :)","c_root_id_A":"d1nzvbm","c_root_id_B":"d1o8mq8","created_at_utc_A":1459685920,"created_at_utc_B":1459703207,"score_A":8,"score_B":9,"human_ref_A":"Similarly, why is 'ketchup' always tomato ketchup when there are tons of other vegetable ketchups?","human_ref_B":"Because of, in part, Amerigo Vespucci. That's right, the guy who lent his name to America. Although not his primary enterprise, he was a pickle purveyor, primarily selling them by the barrel to ships bound for America. Also popular was sauerkraut, which prevented scurvy (it's high in vitamin C and does not spoil). Thanks to its popularity at sea, literally every immigrant to America was familiar with the cucumber pickle. Even Shakespeare was calling them just \"pickles\" by 1611. He coined the phrase \"in a pickle\" as well (in *The Tempest*). This precedent in English was carried to the New World, although pickles were still not terribly common as daily foodstuff, generally just used at sea and in specialty recipes. Authors would call them things like \"a rare delight\" or treat. In the late 18th century, a frenchman, Nicolas Appert, perfected the process of canning. He fermented vegetables and canned them, creating the first industrial scale autoclave in the process. He won an award from Napoleon's government for perfecting a way to feed troops in distant lands without the food spoiling in transit. He built a cannery in America in 1820. It's no surprise that the best selling product was the venerated cucumber pickle. Now you could easily go any buy pickles any time. Their popularity at home soared. Further, in 1878, Mason invented his eponymous jar that allowed pickling at home. Pickles made the transition from seagoing and wartime ration to the typical dinner table and then, thanks to Mason, became an integral part of annual food preservation. By the time Heinz started marketing their 57 varieties, putting glass jarred pickles in every home in America as a common snack and sauce ingredient, they were already calling pickles cucumbers \"pickles\" and specifying other pickled items by name, like \"gherkins\" or \"pickled onions\". Studying marketing material from the 18th and 19th century, you just can't find \"pickled cucumber\" being specified; in America the most common pickle was the cucumber variety and was always just called a *pickle* from the get-go.","labels":0,"seconds_difference":17287.0,"score_ratio":1.125} +{"post_id":"4d4xfj","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Genuine question developed on Robin: Why do pickled cucumbers get to be called pickles when there are other pickled vegetables? Would love to know! Thanks :)","c_root_id_A":"d1o3q0o","c_root_id_B":"d1o8mq8","created_at_utc_A":1459695228,"created_at_utc_B":1459703207,"score_A":7,"score_B":9,"human_ref_A":"If you ask for a sandwich with pickle in the UK, you might end up with this: http:\/\/bringoutthebranston.co.uk","human_ref_B":"Because of, in part, Amerigo Vespucci. That's right, the guy who lent his name to America. Although not his primary enterprise, he was a pickle purveyor, primarily selling them by the barrel to ships bound for America. Also popular was sauerkraut, which prevented scurvy (it's high in vitamin C and does not spoil). Thanks to its popularity at sea, literally every immigrant to America was familiar with the cucumber pickle. Even Shakespeare was calling them just \"pickles\" by 1611. He coined the phrase \"in a pickle\" as well (in *The Tempest*). This precedent in English was carried to the New World, although pickles were still not terribly common as daily foodstuff, generally just used at sea and in specialty recipes. Authors would call them things like \"a rare delight\" or treat. In the late 18th century, a frenchman, Nicolas Appert, perfected the process of canning. He fermented vegetables and canned them, creating the first industrial scale autoclave in the process. He won an award from Napoleon's government for perfecting a way to feed troops in distant lands without the food spoiling in transit. He built a cannery in America in 1820. It's no surprise that the best selling product was the venerated cucumber pickle. Now you could easily go any buy pickles any time. Their popularity at home soared. Further, in 1878, Mason invented his eponymous jar that allowed pickling at home. Pickles made the transition from seagoing and wartime ration to the typical dinner table and then, thanks to Mason, became an integral part of annual food preservation. By the time Heinz started marketing their 57 varieties, putting glass jarred pickles in every home in America as a common snack and sauce ingredient, they were already calling pickles cucumbers \"pickles\" and specifying other pickled items by name, like \"gherkins\" or \"pickled onions\". Studying marketing material from the 18th and 19th century, you just can't find \"pickled cucumber\" being specified; in America the most common pickle was the cucumber variety and was always just called a *pickle* from the get-go.","labels":0,"seconds_difference":7979.0,"score_ratio":1.2857142857} +{"post_id":"4d4xfj","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Genuine question developed on Robin: Why do pickled cucumbers get to be called pickles when there are other pickled vegetables? Would love to know! Thanks :)","c_root_id_A":"d1o272q","c_root_id_B":"d1o8mq8","created_at_utc_A":1459692187,"created_at_utc_B":1459703207,"score_A":2,"score_B":9,"human_ref_A":"I don't think it's just an English thing. In Spanish from Spain they use pepinillos as a term to denote pickled cucumbers regardless of size. I'd say some foods just are so common when they are pickled that they gain their own term. For example sauerkraut.","human_ref_B":"Because of, in part, Amerigo Vespucci. That's right, the guy who lent his name to America. Although not his primary enterprise, he was a pickle purveyor, primarily selling them by the barrel to ships bound for America. Also popular was sauerkraut, which prevented scurvy (it's high in vitamin C and does not spoil). Thanks to its popularity at sea, literally every immigrant to America was familiar with the cucumber pickle. Even Shakespeare was calling them just \"pickles\" by 1611. He coined the phrase \"in a pickle\" as well (in *The Tempest*). This precedent in English was carried to the New World, although pickles were still not terribly common as daily foodstuff, generally just used at sea and in specialty recipes. Authors would call them things like \"a rare delight\" or treat. In the late 18th century, a frenchman, Nicolas Appert, perfected the process of canning. He fermented vegetables and canned them, creating the first industrial scale autoclave in the process. He won an award from Napoleon's government for perfecting a way to feed troops in distant lands without the food spoiling in transit. He built a cannery in America in 1820. It's no surprise that the best selling product was the venerated cucumber pickle. Now you could easily go any buy pickles any time. Their popularity at home soared. Further, in 1878, Mason invented his eponymous jar that allowed pickling at home. Pickles made the transition from seagoing and wartime ration to the typical dinner table and then, thanks to Mason, became an integral part of annual food preservation. By the time Heinz started marketing their 57 varieties, putting glass jarred pickles in every home in America as a common snack and sauce ingredient, they were already calling pickles cucumbers \"pickles\" and specifying other pickled items by name, like \"gherkins\" or \"pickled onions\". Studying marketing material from the 18th and 19th century, you just can't find \"pickled cucumber\" being specified; in America the most common pickle was the cucumber variety and was always just called a *pickle* from the get-go.","labels":0,"seconds_difference":11020.0,"score_ratio":4.5} +{"post_id":"4d4xfj","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Genuine question developed on Robin: Why do pickled cucumbers get to be called pickles when there are other pickled vegetables? Would love to know! Thanks :)","c_root_id_A":"d1o3q0o","c_root_id_B":"d1o272q","created_at_utc_A":1459695228,"created_at_utc_B":1459692187,"score_A":7,"score_B":2,"human_ref_A":"If you ask for a sandwich with pickle in the UK, you might end up with this: http:\/\/bringoutthebranston.co.uk","human_ref_B":"I don't think it's just an English thing. In Spanish from Spain they use pepinillos as a term to denote pickled cucumbers regardless of size. I'd say some foods just are so common when they are pickled that they gain their own term. For example sauerkraut.","labels":1,"seconds_difference":3041.0,"score_ratio":3.5} +{"post_id":"ze0l4g","domain":"askculinary_validation","upvote_ratio":0.78,"history":"How long should I marinate my chicken if I\u2019m using buttermilk, hot sauce and pickle juice Hi, I\u2019m planning on making fried chicken, and I\u2019m using equal parts of hot sauce, pickle juice and buttermilk, along with some seasonings to marinate it. I realise there is a lot of acid in the marinate and I\u2019m wondering if I should still be able to marinate it for longer than 24 hours. I\u2019m using skin on chicken legs if that changes anything. Thanks","c_root_id_A":"iz4oa8y","c_root_id_B":"iz41svt","created_at_utc_A":1670333475,"created_at_utc_B":1670316174,"score_A":13,"score_B":9,"human_ref_A":"The acid is going to mess with the texture. I would not go for that long.","human_ref_B":"Anywhere between 4 and 48 hours in the fridge covered with wrap should be fine","labels":1,"seconds_difference":17301.0,"score_ratio":1.4444444444} +{"post_id":"ze0l4g","domain":"askculinary_validation","upvote_ratio":0.78,"history":"How long should I marinate my chicken if I\u2019m using buttermilk, hot sauce and pickle juice Hi, I\u2019m planning on making fried chicken, and I\u2019m using equal parts of hot sauce, pickle juice and buttermilk, along with some seasonings to marinate it. I realise there is a lot of acid in the marinate and I\u2019m wondering if I should still be able to marinate it for longer than 24 hours. I\u2019m using skin on chicken legs if that changes anything. Thanks","c_root_id_A":"iz5063h","c_root_id_B":"iz581um","created_at_utc_A":1670339191,"created_at_utc_B":1670342473,"score_A":6,"score_B":9,"human_ref_A":"I do ~24 hours for my pickle brine","human_ref_B":"I'd recommend 4 to 6 hours because of the acidity.","labels":0,"seconds_difference":3282.0,"score_ratio":1.5} +{"post_id":"1k9iwr","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Does making a pasta sauce without a roux affect its taste? So I am making gluten-free pasta with a garlic creme sauce but the recipe calls for a roux. There are a couple people who are allergic to gluten that are coming, so I was wondering if there are any major consequences to making the sauce without a roux.","c_root_id_A":"cbmq9kz","c_root_id_B":"cbmsxlt","created_at_utc_A":1376381402,"created_at_utc_B":1376399349,"score_A":11,"score_B":12,"human_ref_A":"You can use potato starch as a 1:1 replacement for flour in a roux. Experiment first, of course.","human_ref_B":"rice flour is an option but makes the world`s worst roux.that said roux does not belong in pasta sauce.If reduction is not an option use corn starch.","labels":0,"seconds_difference":17947.0,"score_ratio":1.0909090909} +{"post_id":"1k9iwr","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Does making a pasta sauce without a roux affect its taste? So I am making gluten-free pasta with a garlic creme sauce but the recipe calls for a roux. There are a couple people who are allergic to gluten that are coming, so I was wondering if there are any major consequences to making the sauce without a roux.","c_root_id_A":"cbmq6ee","c_root_id_B":"cbmsxlt","created_at_utc_A":1376380815,"created_at_utc_B":1376399349,"score_A":2,"score_B":12,"human_ref_A":"Well the sauce will certainly not taste the same and it will not be as thick you might think it looks watery . I wouldn't make a cornstarch roux as suggested by the other commenter. That kinda sounds weird. make a cornstarch slurry (Cold water, cornstarch, mix until smooth). Use half the amount of CS for what the recipe calls for flour. Bring your sauce to a simmer and add the slurry in slowly. And don't add all of it. Stir until it begins to thicken(might take a minute or two) Taste. If it not thick enough add a little more. Do this until it is at your desired thickness. Turn the heat off and add some butter to finish for flavor.","human_ref_B":"rice flour is an option but makes the world`s worst roux.that said roux does not belong in pasta sauce.If reduction is not an option use corn starch.","labels":0,"seconds_difference":18534.0,"score_ratio":6.0} +{"post_id":"1k9iwr","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Does making a pasta sauce without a roux affect its taste? So I am making gluten-free pasta with a garlic creme sauce but the recipe calls for a roux. There are a couple people who are allergic to gluten that are coming, so I was wondering if there are any major consequences to making the sauce without a roux.","c_root_id_A":"cbmq9kz","c_root_id_B":"cbmq6ee","created_at_utc_A":1376381402,"created_at_utc_B":1376380815,"score_A":11,"score_B":2,"human_ref_A":"You can use potato starch as a 1:1 replacement for flour in a roux. Experiment first, of course.","human_ref_B":"Well the sauce will certainly not taste the same and it will not be as thick you might think it looks watery . I wouldn't make a cornstarch roux as suggested by the other commenter. That kinda sounds weird. make a cornstarch slurry (Cold water, cornstarch, mix until smooth). Use half the amount of CS for what the recipe calls for flour. Bring your sauce to a simmer and add the slurry in slowly. And don't add all of it. Stir until it begins to thicken(might take a minute or two) Taste. If it not thick enough add a little more. Do this until it is at your desired thickness. Turn the heat off and add some butter to finish for flavor.","labels":1,"seconds_difference":587.0,"score_ratio":5.5} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggc5iq","c_root_id_B":"egggpru","created_at_utc_A":1550148598,"created_at_utc_B":1550153162,"score_A":31,"score_B":100,"human_ref_A":"easy to omit, it just enriches the sauce but will be perfectly good wthout it.","human_ref_B":"You could try a pat of duck fat. (Duck fat for PRESIDENT 2020)","labels":0,"seconds_difference":4564.0,"score_ratio":3.2258064516} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggcmn5","c_root_id_B":"egggpru","created_at_utc_A":1550149127,"created_at_utc_B":1550153162,"score_A":18,"score_B":100,"human_ref_A":"You want fat, fat is flavor. If the suggestion is butter you might want to try something like vegetable shortening or refined coconut oil. These might not give the full \"butter\" flavor but behave close enough to do the job. Make sure if you do go for the coconut oil you use refined as raw coconut oil will impart a coconut taste to the thing you're cooking.","human_ref_B":"You could try a pat of duck fat. (Duck fat for PRESIDENT 2020)","labels":0,"seconds_difference":4035.0,"score_ratio":5.5555555556} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggci0k","c_root_id_B":"egggpru","created_at_utc_A":1550148985,"created_at_utc_B":1550153162,"score_A":9,"score_B":100,"human_ref_A":"I use Smart Balance (formerly Earth Balance) and it works great, but a little salty, so adjust for that.","human_ref_B":"You could try a pat of duck fat. (Duck fat for PRESIDENT 2020)","labels":0,"seconds_difference":4177.0,"score_ratio":11.1111111111} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggcmn5","c_root_id_B":"eggj3tq","created_at_utc_A":1550149127,"created_at_utc_B":1550155221,"score_A":18,"score_B":25,"human_ref_A":"You want fat, fat is flavor. If the suggestion is butter you might want to try something like vegetable shortening or refined coconut oil. These might not give the full \"butter\" flavor but behave close enough to do the job. Make sure if you do go for the coconut oil you use refined as raw coconut oil will impart a coconut taste to the thing you're cooking.","human_ref_B":"Is it lactose or dairy proteins she can't have? My SO is lactose intolerant, and even though regular butter in small amounts is usually not a problem at all for her (there's not that much lactose in butter) \u2013 I haven't found a reason to buy anything but lactose free butter since we initially started dating (other than a slightly higher price \u2013 which to me is definitely worth it considering I never have to worry about using it or how much of it). The lactose free butter here in Sweden is great, and I couldn't spot the difference in a blind tasting with the regular butter from the same brand.","labels":0,"seconds_difference":6094.0,"score_ratio":1.3888888889} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggci0k","c_root_id_B":"eggj3tq","created_at_utc_A":1550148985,"created_at_utc_B":1550155221,"score_A":9,"score_B":25,"human_ref_A":"I use Smart Balance (formerly Earth Balance) and it works great, but a little salty, so adjust for that.","human_ref_B":"Is it lactose or dairy proteins she can't have? My SO is lactose intolerant, and even though regular butter in small amounts is usually not a problem at all for her (there's not that much lactose in butter) \u2013 I haven't found a reason to buy anything but lactose free butter since we initially started dating (other than a slightly higher price \u2013 which to me is definitely worth it considering I never have to worry about using it or how much of it). The lactose free butter here in Sweden is great, and I couldn't spot the difference in a blind tasting with the regular butter from the same brand.","labels":0,"seconds_difference":6236.0,"score_ratio":2.7777777778} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggj3tq","c_root_id_B":"egggt7t","created_at_utc_A":1550155221,"created_at_utc_B":1550153250,"score_A":25,"score_B":8,"human_ref_A":"Is it lactose or dairy proteins she can't have? My SO is lactose intolerant, and even though regular butter in small amounts is usually not a problem at all for her (there's not that much lactose in butter) \u2013 I haven't found a reason to buy anything but lactose free butter since we initially started dating (other than a slightly higher price \u2013 which to me is definitely worth it considering I never have to worry about using it or how much of it). The lactose free butter here in Sweden is great, and I couldn't spot the difference in a blind tasting with the regular butter from the same brand.","human_ref_B":"I've made many reductions with beef stock, peppercorns and red wine. I think you'll be fine without butter.","labels":1,"seconds_difference":1971.0,"score_ratio":3.125} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggj3tq","c_root_id_B":"eggigd9","created_at_utc_A":1550155221,"created_at_utc_B":1550154677,"score_A":25,"score_B":8,"human_ref_A":"Is it lactose or dairy proteins she can't have? My SO is lactose intolerant, and even though regular butter in small amounts is usually not a problem at all for her (there's not that much lactose in butter) \u2013 I haven't found a reason to buy anything but lactose free butter since we initially started dating (other than a slightly higher price \u2013 which to me is definitely worth it considering I never have to worry about using it or how much of it). The lactose free butter here in Sweden is great, and I couldn't spot the difference in a blind tasting with the regular butter from the same brand.","human_ref_B":"Add blanched bone marrow!","labels":1,"seconds_difference":544.0,"score_ratio":3.125} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggj3tq","c_root_id_B":"eggipmy","created_at_utc_A":1550155221,"created_at_utc_B":1550154893,"score_A":25,"score_B":6,"human_ref_A":"Is it lactose or dairy proteins she can't have? My SO is lactose intolerant, and even though regular butter in small amounts is usually not a problem at all for her (there's not that much lactose in butter) \u2013 I haven't found a reason to buy anything but lactose free butter since we initially started dating (other than a slightly higher price \u2013 which to me is definitely worth it considering I never have to worry about using it or how much of it). The lactose free butter here in Sweden is great, and I couldn't spot the difference in a blind tasting with the regular butter from the same brand.","human_ref_B":"You could use ghee.","labels":1,"seconds_difference":328.0,"score_ratio":4.1666666667} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egghbbe","c_root_id_B":"eggj3tq","created_at_utc_A":1550153701,"created_at_utc_B":1550155221,"score_A":2,"score_B":25,"human_ref_A":"Omit the butter. Sautee garlic and onions in another kind of fat (I'd use something neutral, walnut oil could also work). To enrich you could add a little cashew cream if you think it needs it but mostly the flavour of a red wine reduction comes from the sticky sweet reduction of full bodied red wine.","human_ref_B":"Is it lactose or dairy proteins she can't have? My SO is lactose intolerant, and even though regular butter in small amounts is usually not a problem at all for her (there's not that much lactose in butter) \u2013 I haven't found a reason to buy anything but lactose free butter since we initially started dating (other than a slightly higher price \u2013 which to me is definitely worth it considering I never have to worry about using it or how much of it). The lactose free butter here in Sweden is great, and I couldn't spot the difference in a blind tasting with the regular butter from the same brand.","labels":0,"seconds_difference":1520.0,"score_ratio":12.5} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggcmn5","c_root_id_B":"eggci0k","created_at_utc_A":1550149127,"created_at_utc_B":1550148985,"score_A":18,"score_B":9,"human_ref_A":"You want fat, fat is flavor. If the suggestion is butter you might want to try something like vegetable shortening or refined coconut oil. These might not give the full \"butter\" flavor but behave close enough to do the job. Make sure if you do go for the coconut oil you use refined as raw coconut oil will impart a coconut taste to the thing you're cooking.","human_ref_B":"I use Smart Balance (formerly Earth Balance) and it works great, but a little salty, so adjust for that.","labels":1,"seconds_difference":142.0,"score_ratio":2.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggci0k","c_root_id_B":"eggnj06","created_at_utc_A":1550148985,"created_at_utc_B":1550158653,"score_A":9,"score_B":16,"human_ref_A":"I use Smart Balance (formerly Earth Balance) and it works great, but a little salty, so adjust for that.","human_ref_B":"Add any other fat besides butter. Coconut oil has a similar texture but sweeter flavor. Add olive oil towards the end for richness. Use animal fat like goose or duck. For an experimentation, see if your gf is reactive to Ghee. Many of those who are dairy free\/lactose intolerant find that they don\u2019t react the same way to Ghee. Don\u2019t skip fat, just skip milk solids.","labels":0,"seconds_difference":9668.0,"score_ratio":1.7777777778} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egggt7t","c_root_id_B":"eggnj06","created_at_utc_A":1550153250,"created_at_utc_B":1550158653,"score_A":8,"score_B":16,"human_ref_A":"I've made many reductions with beef stock, peppercorns and red wine. I think you'll be fine without butter.","human_ref_B":"Add any other fat besides butter. Coconut oil has a similar texture but sweeter flavor. Add olive oil towards the end for richness. Use animal fat like goose or duck. For an experimentation, see if your gf is reactive to Ghee. Many of those who are dairy free\/lactose intolerant find that they don\u2019t react the same way to Ghee. Don\u2019t skip fat, just skip milk solids.","labels":0,"seconds_difference":5403.0,"score_ratio":2.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggigd9","c_root_id_B":"eggnj06","created_at_utc_A":1550154677,"created_at_utc_B":1550158653,"score_A":8,"score_B":16,"human_ref_A":"Add blanched bone marrow!","human_ref_B":"Add any other fat besides butter. Coconut oil has a similar texture but sweeter flavor. Add olive oil towards the end for richness. Use animal fat like goose or duck. For an experimentation, see if your gf is reactive to Ghee. Many of those who are dairy free\/lactose intolerant find that they don\u2019t react the same way to Ghee. Don\u2019t skip fat, just skip milk solids.","labels":0,"seconds_difference":3976.0,"score_ratio":2.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggnj06","c_root_id_B":"eggipmy","created_at_utc_A":1550158653,"created_at_utc_B":1550154893,"score_A":16,"score_B":6,"human_ref_A":"Add any other fat besides butter. Coconut oil has a similar texture but sweeter flavor. Add olive oil towards the end for richness. Use animal fat like goose or duck. For an experimentation, see if your gf is reactive to Ghee. Many of those who are dairy free\/lactose intolerant find that they don\u2019t react the same way to Ghee. Don\u2019t skip fat, just skip milk solids.","human_ref_B":"You could use ghee.","labels":1,"seconds_difference":3760.0,"score_ratio":2.6666666667} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggnj06","c_root_id_B":"egglnk2","created_at_utc_A":1550158653,"created_at_utc_B":1550157249,"score_A":16,"score_B":6,"human_ref_A":"Add any other fat besides butter. Coconut oil has a similar texture but sweeter flavor. Add olive oil towards the end for richness. Use animal fat like goose or duck. For an experimentation, see if your gf is reactive to Ghee. Many of those who are dairy free\/lactose intolerant find that they don\u2019t react the same way to Ghee. Don\u2019t skip fat, just skip milk solids.","human_ref_B":"There's vegan butter that isn't too expensive. It's like $4 or $5 and called \"Earth Balance\". I use that one often and it mimics real butter well (I'm not V but my roommate is) so you could substitute that","labels":1,"seconds_difference":1404.0,"score_ratio":2.6666666667} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggkg6k","c_root_id_B":"eggnj06","created_at_utc_A":1550156311,"created_at_utc_B":1550158653,"score_A":4,"score_B":16,"human_ref_A":"Duck or chicken fat.","human_ref_B":"Add any other fat besides butter. Coconut oil has a similar texture but sweeter flavor. Add olive oil towards the end for richness. Use animal fat like goose or duck. For an experimentation, see if your gf is reactive to Ghee. Many of those who are dairy free\/lactose intolerant find that they don\u2019t react the same way to Ghee. Don\u2019t skip fat, just skip milk solids.","labels":0,"seconds_difference":2342.0,"score_ratio":4.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egghbbe","c_root_id_B":"eggnj06","created_at_utc_A":1550153701,"created_at_utc_B":1550158653,"score_A":2,"score_B":16,"human_ref_A":"Omit the butter. Sautee garlic and onions in another kind of fat (I'd use something neutral, walnut oil could also work). To enrich you could add a little cashew cream if you think it needs it but mostly the flavour of a red wine reduction comes from the sticky sweet reduction of full bodied red wine.","human_ref_B":"Add any other fat besides butter. Coconut oil has a similar texture but sweeter flavor. Add olive oil towards the end for richness. Use animal fat like goose or duck. For an experimentation, see if your gf is reactive to Ghee. Many of those who are dairy free\/lactose intolerant find that they don\u2019t react the same way to Ghee. Don\u2019t skip fat, just skip milk solids.","labels":0,"seconds_difference":4952.0,"score_ratio":8.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egghbbe","c_root_id_B":"eggigd9","created_at_utc_A":1550153701,"created_at_utc_B":1550154677,"score_A":2,"score_B":8,"human_ref_A":"Omit the butter. Sautee garlic and onions in another kind of fat (I'd use something neutral, walnut oil could also work). To enrich you could add a little cashew cream if you think it needs it but mostly the flavour of a red wine reduction comes from the sticky sweet reduction of full bodied red wine.","human_ref_B":"Add blanched bone marrow!","labels":0,"seconds_difference":976.0,"score_ratio":4.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggipmy","c_root_id_B":"egghbbe","created_at_utc_A":1550154893,"created_at_utc_B":1550153701,"score_A":6,"score_B":2,"human_ref_A":"You could use ghee.","human_ref_B":"Omit the butter. Sautee garlic and onions in another kind of fat (I'd use something neutral, walnut oil could also work). To enrich you could add a little cashew cream if you think it needs it but mostly the flavour of a red wine reduction comes from the sticky sweet reduction of full bodied red wine.","labels":1,"seconds_difference":1192.0,"score_ratio":3.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egglnk2","c_root_id_B":"eggkg6k","created_at_utc_A":1550157249,"created_at_utc_B":1550156311,"score_A":6,"score_B":4,"human_ref_A":"There's vegan butter that isn't too expensive. It's like $4 or $5 and called \"Earth Balance\". I use that one often and it mimics real butter well (I'm not V but my roommate is) so you could substitute that","human_ref_B":"Duck or chicken fat.","labels":1,"seconds_difference":938.0,"score_ratio":1.5} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egglnk2","c_root_id_B":"egghbbe","created_at_utc_A":1550157249,"created_at_utc_B":1550153701,"score_A":6,"score_B":2,"human_ref_A":"There's vegan butter that isn't too expensive. It's like $4 or $5 and called \"Earth Balance\". I use that one often and it mimics real butter well (I'm not V but my roommate is) so you could substitute that","human_ref_B":"Omit the butter. Sautee garlic and onions in another kind of fat (I'd use something neutral, walnut oil could also work). To enrich you could add a little cashew cream if you think it needs it but mostly the flavour of a red wine reduction comes from the sticky sweet reduction of full bodied red wine.","labels":1,"seconds_difference":3548.0,"score_ratio":3.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eggkg6k","c_root_id_B":"eggtuy8","created_at_utc_A":1550156311,"created_at_utc_B":1550163154,"score_A":4,"score_B":5,"human_ref_A":"Duck or chicken fat.","human_ref_B":"Bacon fat is my go to for many sauces.","labels":0,"seconds_difference":6843.0,"score_ratio":1.25} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egghbbe","c_root_id_B":"eggtuy8","created_at_utc_A":1550153701,"created_at_utc_B":1550163154,"score_A":2,"score_B":5,"human_ref_A":"Omit the butter. Sautee garlic and onions in another kind of fat (I'd use something neutral, walnut oil could also work). To enrich you could add a little cashew cream if you think it needs it but mostly the flavour of a red wine reduction comes from the sticky sweet reduction of full bodied red wine.","human_ref_B":"Bacon fat is my go to for many sauces.","labels":0,"seconds_difference":9453.0,"score_ratio":2.5} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egghbbe","c_root_id_B":"eggkg6k","created_at_utc_A":1550153701,"created_at_utc_B":1550156311,"score_A":2,"score_B":4,"human_ref_A":"Omit the butter. Sautee garlic and onions in another kind of fat (I'd use something neutral, walnut oil could also work). To enrich you could add a little cashew cream if you think it needs it but mostly the flavour of a red wine reduction comes from the sticky sweet reduction of full bodied red wine.","human_ref_B":"Duck or chicken fat.","labels":0,"seconds_difference":2610.0,"score_ratio":2.0} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egghbbe","c_root_id_B":"eghphsl","created_at_utc_A":1550153701,"created_at_utc_B":1550185080,"score_A":2,"score_B":3,"human_ref_A":"Omit the butter. Sautee garlic and onions in another kind of fat (I'd use something neutral, walnut oil could also work). To enrich you could add a little cashew cream if you think it needs it but mostly the flavour of a red wine reduction comes from the sticky sweet reduction of full bodied red wine.","human_ref_B":"Earth balance vegan butter is surprisingly good.","labels":0,"seconds_difference":31379.0,"score_ratio":1.5} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"eghphsl","c_root_id_B":"egh5zn2","created_at_utc_A":1550185080,"created_at_utc_B":1550171396,"score_A":3,"score_B":2,"human_ref_A":"Earth balance vegan butter is surprisingly good.","human_ref_B":"Make a roux with oil and flour or starch and add it after deglazing. It will thicken and add a creamy mouth feel without the dairy. Or, like others have said, use vegan butter - it tastes and acts nearly the same. I'd recommend Miyokos for butter alternative.","labels":1,"seconds_difference":13684.0,"score_ratio":1.5} +{"post_id":"aqja2a","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Cooking a steak and want a wine reduction sauce but gf is dairy intolerant. What sauce is best? I want a red wine reduction with garlic and onions. Most recipes call for a slice of butter. Is it okay to omit the butter or should I try another recipe?","c_root_id_A":"egh9f3p","c_root_id_B":"eghphsl","created_at_utc_A":1550173724,"created_at_utc_B":1550185080,"score_A":2,"score_B":3,"human_ref_A":"you could use ghee as an alternative, or you can clarify your own butter.. skimming off the milk solids. ​","human_ref_B":"Earth balance vegan butter is surprisingly good.","labels":0,"seconds_difference":11356.0,"score_ratio":1.5} +{"post_id":"3xppew","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Weekly Discussion - Holiday Baking Christmas is a baking holiday. Christmas cookies, gingerbread, rum cake, stollen and fruitcake all make appearances, welcome or otherwise. Many people make an annual excursion beyond their baking comfort zone to attempt these and could use a bit of help to succeed. What are your favorite items to bake for the holidays? What would you recommend for someone who doesn't bake often? Anything you're trying for the first time this year?","c_root_id_A":"cy6rh3n","c_root_id_B":"cy6q6na","created_at_utc_A":1450719197,"created_at_utc_B":1450717141,"score_A":3,"score_B":2,"human_ref_A":"Maybe someone that has a lot more baking experience then me could answer this question (Note: I'm not much of a baker) I'm thinking of trying to make these http:\/\/www.instructables.com\/id\/How-to-Make-Amazing-Cinnamon-Rolls-No-Mixer-needed\/ and was wondering if I could put them together the night before and bake them the next day? Or will I somehow ruin the rolls by storing them in the fridge overnight? On another note does anyone have a even better (easy without a mixer) cinnamon roll recipe?","human_ref_B":"I was hoping to go wild with making shortbread cookies this year. I was planning to load them with festive flavours and some dried flower batches too. Unfortunately I got stuck in work and I won't be able to bake before Christmas. But yeah I love the simple 3 ingredient recipe.","labels":1,"seconds_difference":2056.0,"score_ratio":1.5} +{"post_id":"3xppew","domain":"askculinary_validation","upvote_ratio":0.95,"history":"Weekly Discussion - Holiday Baking Christmas is a baking holiday. Christmas cookies, gingerbread, rum cake, stollen and fruitcake all make appearances, welcome or otherwise. Many people make an annual excursion beyond their baking comfort zone to attempt these and could use a bit of help to succeed. What are your favorite items to bake for the holidays? What would you recommend for someone who doesn't bake often? Anything you're trying for the first time this year?","c_root_id_A":"cy6rh3n","c_root_id_B":"cy6r1ir","created_at_utc_A":1450719197,"created_at_utc_B":1450718517,"score_A":3,"score_B":2,"human_ref_A":"Maybe someone that has a lot more baking experience then me could answer this question (Note: I'm not much of a baker) I'm thinking of trying to make these http:\/\/www.instructables.com\/id\/How-to-Make-Amazing-Cinnamon-Rolls-No-Mixer-needed\/ and was wondering if I could put them together the night before and bake them the next day? Or will I somehow ruin the rolls by storing them in the fridge overnight? On another note does anyone have a even better (easy without a mixer) cinnamon roll recipe?","human_ref_B":"Why do my cookies never taste anything like my Italian Great-Grandmother's even when I follow the recipe exactly. What was her magic!","labels":1,"seconds_difference":680.0,"score_ratio":1.5} +{"post_id":"54l4bt","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to reheat refrigerated roux? I'm looking at making some creole gumbo for a coworker who is retiring. He's from Louisiana so I wanted to make something he would enjoy. I'm looking at making the roux the day before so I have one less thing to cook at work, and then just mixing it in with the stuff at work. The recipe calls for mixing the roux with celery, bell pepper, onion, garlic, and sausage, and then cooking it for 10 to 15 minutes to set aside. If the roux is refrigerated and hard from making it the day before, what is the best way to heat it up and bring it back to a state where I could mix all the other ingredients in with it?","c_root_id_A":"d82yc6c","c_root_id_B":"d82qlgp","created_at_utc_A":1474913820,"created_at_utc_B":1474904069,"score_A":8,"score_B":4,"human_ref_A":"Alton Brown has a method where you cook it in the oven for 1.5-2 hours. Supposedly it's a lot harder to burn it, and you don't have to babysit.","human_ref_B":"Why not just make it there? There can't be an easier thing to make than a simple roux.","labels":1,"seconds_difference":9751.0,"score_ratio":2.0} +{"post_id":"54l4bt","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to reheat refrigerated roux? I'm looking at making some creole gumbo for a coworker who is retiring. He's from Louisiana so I wanted to make something he would enjoy. I'm looking at making the roux the day before so I have one less thing to cook at work, and then just mixing it in with the stuff at work. The recipe calls for mixing the roux with celery, bell pepper, onion, garlic, and sausage, and then cooking it for 10 to 15 minutes to set aside. If the roux is refrigerated and hard from making it the day before, what is the best way to heat it up and bring it back to a state where I could mix all the other ingredients in with it?","c_root_id_A":"d835b8p","c_root_id_B":"d82zhe1","created_at_utc_A":1474922544,"created_at_utc_B":1474915260,"score_A":7,"score_B":6,"human_ref_A":"So just make the roux the day before and put it in a jar sans vegetable. It is stable at room temperature for a few days. When you get to making the gumbo brown your chicken, render your sausage, pull them out of the pot, add your veggies, sautee for a few minutes then add your roux","human_ref_B":"So this is an area where I'm happy to have a little expertise. As \/u\/ninjachemist suggests, making the whole gumbo ahead of time is a good strategy. One thing I would recommend is to make all the gumbo EXCEPT the main ingredients(s) (seafood, chicken, sausage, oysters, whatever), then reheating them separately. For how to reheat it at work . . . if you have hot water, the best way is to put your container in say a sink full of hot water and stir the gumbo as often as you can. Drain and add more hot water as needed. But NB this will take hot water, not just warm water. If you have to nuke it that's just gonna take forever. If you get the gumbo hot, then you add the already-cooked main ingredients, you'll be good to go.","labels":1,"seconds_difference":7284.0,"score_ratio":1.1666666667} +{"post_id":"54l4bt","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to reheat refrigerated roux? I'm looking at making some creole gumbo for a coworker who is retiring. He's from Louisiana so I wanted to make something he would enjoy. I'm looking at making the roux the day before so I have one less thing to cook at work, and then just mixing it in with the stuff at work. The recipe calls for mixing the roux with celery, bell pepper, onion, garlic, and sausage, and then cooking it for 10 to 15 minutes to set aside. If the roux is refrigerated and hard from making it the day before, what is the best way to heat it up and bring it back to a state where I could mix all the other ingredients in with it?","c_root_id_A":"d82qlgp","c_root_id_B":"d835b8p","created_at_utc_A":1474904069,"created_at_utc_B":1474922544,"score_A":4,"score_B":7,"human_ref_A":"Why not just make it there? There can't be an easier thing to make than a simple roux.","human_ref_B":"So just make the roux the day before and put it in a jar sans vegetable. It is stable at room temperature for a few days. When you get to making the gumbo brown your chicken, render your sausage, pull them out of the pot, add your veggies, sautee for a few minutes then add your roux","labels":0,"seconds_difference":18475.0,"score_ratio":1.75} +{"post_id":"54l4bt","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to reheat refrigerated roux? I'm looking at making some creole gumbo for a coworker who is retiring. He's from Louisiana so I wanted to make something he would enjoy. I'm looking at making the roux the day before so I have one less thing to cook at work, and then just mixing it in with the stuff at work. The recipe calls for mixing the roux with celery, bell pepper, onion, garlic, and sausage, and then cooking it for 10 to 15 minutes to set aside. If the roux is refrigerated and hard from making it the day before, what is the best way to heat it up and bring it back to a state where I could mix all the other ingredients in with it?","c_root_id_A":"d834p6g","c_root_id_B":"d835b8p","created_at_utc_A":1474921763,"created_at_utc_B":1474922544,"score_A":3,"score_B":7,"human_ref_A":"No offense but uh, You're buddy is legit Creole from Louisiana? And YOU are gonna make HIM gumbo? I'd just give him my credit card have him do it, lol. But seriously maybe stick to your specialties.","human_ref_B":"So just make the roux the day before and put it in a jar sans vegetable. It is stable at room temperature for a few days. When you get to making the gumbo brown your chicken, render your sausage, pull them out of the pot, add your veggies, sautee for a few minutes then add your roux","labels":0,"seconds_difference":781.0,"score_ratio":2.3333333333} +{"post_id":"54l4bt","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to reheat refrigerated roux? I'm looking at making some creole gumbo for a coworker who is retiring. He's from Louisiana so I wanted to make something he would enjoy. I'm looking at making the roux the day before so I have one less thing to cook at work, and then just mixing it in with the stuff at work. The recipe calls for mixing the roux with celery, bell pepper, onion, garlic, and sausage, and then cooking it for 10 to 15 minutes to set aside. If the roux is refrigerated and hard from making it the day before, what is the best way to heat it up and bring it back to a state where I could mix all the other ingredients in with it?","c_root_id_A":"d8355jn","c_root_id_B":"d835b8p","created_at_utc_A":1474922342,"created_at_utc_B":1474922544,"score_A":3,"score_B":7,"human_ref_A":"My cajun father makes a dry roux where he just toasts the flour in a cast iron until it is dark. Then when he goes to make gumbo he just throws the dry roux in with the trinity while it sweats in the butter.","human_ref_B":"So just make the roux the day before and put it in a jar sans vegetable. It is stable at room temperature for a few days. When you get to making the gumbo brown your chicken, render your sausage, pull them out of the pot, add your veggies, sautee for a few minutes then add your roux","labels":0,"seconds_difference":202.0,"score_ratio":2.3333333333} +{"post_id":"54l4bt","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to reheat refrigerated roux? I'm looking at making some creole gumbo for a coworker who is retiring. He's from Louisiana so I wanted to make something he would enjoy. I'm looking at making the roux the day before so I have one less thing to cook at work, and then just mixing it in with the stuff at work. The recipe calls for mixing the roux with celery, bell pepper, onion, garlic, and sausage, and then cooking it for 10 to 15 minutes to set aside. If the roux is refrigerated and hard from making it the day before, what is the best way to heat it up and bring it back to a state where I could mix all the other ingredients in with it?","c_root_id_A":"d82qlgp","c_root_id_B":"d82zhe1","created_at_utc_A":1474904069,"created_at_utc_B":1474915260,"score_A":4,"score_B":6,"human_ref_A":"Why not just make it there? There can't be an easier thing to make than a simple roux.","human_ref_B":"So this is an area where I'm happy to have a little expertise. As \/u\/ninjachemist suggests, making the whole gumbo ahead of time is a good strategy. One thing I would recommend is to make all the gumbo EXCEPT the main ingredients(s) (seafood, chicken, sausage, oysters, whatever), then reheating them separately. For how to reheat it at work . . . if you have hot water, the best way is to put your container in say a sink full of hot water and stir the gumbo as often as you can. Drain and add more hot water as needed. But NB this will take hot water, not just warm water. If you have to nuke it that's just gonna take forever. If you get the gumbo hot, then you add the already-cooked main ingredients, you'll be good to go.","labels":0,"seconds_difference":11191.0,"score_ratio":1.5} +{"post_id":"dw9gcg","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Is it normal for butternut squash to have white stuff inside? I bought some sliced squash at the supermarket and after taking it out of its packaging, noticed quite a bit of white growth. I'm not sure if this is normal or it's mold. It's not slimy or fuzzy and doesn't smell bad. Butternut squash is out of season here (it's Spring.) I've never come across it before, but when looking up pictures online, it seems to be present in a few of them. Wondering in anyone has seen this before and what it is. Picture in the comments.","c_root_id_A":"f7hfmrp","c_root_id_B":"f7hivde","created_at_utc_A":1573739669,"created_at_utc_B":1573741544,"score_A":45,"score_B":69,"human_ref_A":"Looks like mold to me. Throw it away or return it to the store if you just bought it.","human_ref_B":"I think it's been sitting long enough for moisture to escape, leaving pockets of dry starch. While that won't kill you if cooked properly, you're probably better off with a fresher vegetable.","labels":0,"seconds_difference":1875.0,"score_ratio":1.5333333333} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc35xps","c_root_id_B":"fc3b6wg","created_at_utc_A":1577382244,"created_at_utc_B":1577385894,"score_A":9,"score_B":12,"human_ref_A":"Received a butane culinary torch from my wife as a hint that she wants creme brulee. I have zero problem making my wife creme brulee \ud83d\ude02 Also received a recipe book from my brother and sister in law about cooking in the Scottish islands. Many interesting recipes in there, including gluten free and things that can be made gluten free, which pleased me because food allergies suck.","human_ref_B":"I got a 8 quart enameled cast iron pot. Very excited to make stews, roasts, and sourdough bread!","labels":0,"seconds_difference":3650.0,"score_ratio":1.3333333333} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3b6wg","c_root_id_B":"fc39jzs","created_at_utc_A":1577385894,"created_at_utc_B":1577384754,"score_A":12,"score_B":8,"human_ref_A":"I got a 8 quart enameled cast iron pot. Very excited to make stews, roasts, and sourdough bread!","human_ref_B":"Recieved: De Banketbakker (Dutch for: The Pastrychef). A recipe book of almost all recipies of one of Hollands best pastrychefs for 40 years. Including a signature :D Gave: a chefs knife to my mother who broke her cheapass knife a few days ago","labels":1,"seconds_difference":1140.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3b6wg","c_root_id_B":"fc30oxp","created_at_utc_A":1577385894,"created_at_utc_B":1577378785,"score_A":12,"score_B":7,"human_ref_A":"I got a 8 quart enameled cast iron pot. Very excited to make stews, roasts, and sourdough bread!","human_ref_B":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","labels":1,"seconds_difference":7109.0,"score_ratio":1.7142857143} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39pd4","c_root_id_B":"fc3b6wg","created_at_utc_A":1577384860,"created_at_utc_B":1577385894,"score_A":6,"score_B":12,"human_ref_A":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","human_ref_B":"I got a 8 quart enameled cast iron pot. Very excited to make stews, roasts, and sourdough bread!","labels":0,"seconds_difference":1034.0,"score_ratio":2.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc2xkxa","c_root_id_B":"fc3b6wg","created_at_utc_A":1577376712,"created_at_utc_B":1577385894,"score_A":5,"score_B":12,"human_ref_A":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","human_ref_B":"I got a 8 quart enameled cast iron pot. Very excited to make stews, roasts, and sourdough bread!","labels":0,"seconds_difference":9182.0,"score_ratio":2.4} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc2xkxa","c_root_id_B":"fc2y4at","created_at_utc_A":1577376712,"created_at_utc_B":1577377109,"score_A":5,"score_B":12,"human_ref_A":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","human_ref_B":"Received: The Professional Chef intention: read it cover to cover, intending to improve my independence from published recipes by building my foundational knowledge of cuisine.","labels":0,"seconds_difference":397.0,"score_ratio":2.4} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc35xps","c_root_id_B":"fc3g9m7","created_at_utc_A":1577382244,"created_at_utc_B":1577389136,"score_A":9,"score_B":11,"human_ref_A":"Received a butane culinary torch from my wife as a hint that she wants creme brulee. I have zero problem making my wife creme brulee \ud83d\ude02 Also received a recipe book from my brother and sister in law about cooking in the Scottish islands. Many interesting recipes in there, including gluten free and things that can be made gluten free, which pleased me because food allergies suck.","human_ref_B":"I got the 3lb tub of Maldon salt, an air fryer which I hope I can return and a Riedel decanter which i\u2019ve wanted for a few years.","labels":0,"seconds_difference":6892.0,"score_ratio":1.2222222222} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc30oxp","c_root_id_B":"fc35xps","created_at_utc_A":1577378785,"created_at_utc_B":1577382244,"score_A":7,"score_B":9,"human_ref_A":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","human_ref_B":"Received a butane culinary torch from my wife as a hint that she wants creme brulee. I have zero problem making my wife creme brulee \ud83d\ude02 Also received a recipe book from my brother and sister in law about cooking in the Scottish islands. Many interesting recipes in there, including gluten free and things that can be made gluten free, which pleased me because food allergies suck.","labels":0,"seconds_difference":3459.0,"score_ratio":1.2857142857} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc35xps","c_root_id_B":"fc2xkxa","created_at_utc_A":1577382244,"created_at_utc_B":1577376712,"score_A":9,"score_B":5,"human_ref_A":"Received a butane culinary torch from my wife as a hint that she wants creme brulee. I have zero problem making my wife creme brulee \ud83d\ude02 Also received a recipe book from my brother and sister in law about cooking in the Scottish islands. Many interesting recipes in there, including gluten free and things that can be made gluten free, which pleased me because food allergies suck.","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":5532.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3c9f4","c_root_id_B":"fc3lqrj","created_at_utc_A":1577386610,"created_at_utc_B":1577392691,"score_A":8,"score_B":9,"human_ref_A":"Kramer Knives..amazing..","human_ref_B":"I got a mandoline slicer and a tofu press WFPB diet you better watch out here I come.","labels":0,"seconds_difference":6081.0,"score_ratio":1.125} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3lqrj","c_root_id_B":"fc39jzs","created_at_utc_A":1577392691,"created_at_utc_B":1577384754,"score_A":9,"score_B":8,"human_ref_A":"I got a mandoline slicer and a tofu press WFPB diet you better watch out here I come.","human_ref_B":"Recieved: De Banketbakker (Dutch for: The Pastrychef). A recipe book of almost all recipies of one of Hollands best pastrychefs for 40 years. Including a signature :D Gave: a chefs knife to my mother who broke her cheapass knife a few days ago","labels":1,"seconds_difference":7937.0,"score_ratio":1.125} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3lqrj","c_root_id_B":"fc30oxp","created_at_utc_A":1577392691,"created_at_utc_B":1577378785,"score_A":9,"score_B":7,"human_ref_A":"I got a mandoline slicer and a tofu press WFPB diet you better watch out here I come.","human_ref_B":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","labels":1,"seconds_difference":13906.0,"score_ratio":1.2857142857} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39pd4","c_root_id_B":"fc3lqrj","created_at_utc_A":1577384860,"created_at_utc_B":1577392691,"score_A":6,"score_B":9,"human_ref_A":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","human_ref_B":"I got a mandoline slicer and a tofu press WFPB diet you better watch out here I come.","labels":0,"seconds_difference":7831.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc2xkxa","c_root_id_B":"fc3lqrj","created_at_utc_A":1577376712,"created_at_utc_B":1577392691,"score_A":5,"score_B":9,"human_ref_A":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","human_ref_B":"I got a mandoline slicer and a tofu press WFPB diet you better watch out here I come.","labels":0,"seconds_difference":15979.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3lqrj","c_root_id_B":"fc3ixir","created_at_utc_A":1577392691,"created_at_utc_B":1577390814,"score_A":9,"score_B":5,"human_ref_A":"I got a mandoline slicer and a tofu press WFPB diet you better watch out here I come.","human_ref_B":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","labels":1,"seconds_difference":1877.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc3lqrj","created_at_utc_A":1577388110,"created_at_utc_B":1577392691,"score_A":3,"score_B":9,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"I got a mandoline slicer and a tofu press WFPB diet you better watch out here I come.","labels":0,"seconds_difference":4581.0,"score_ratio":3.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3lqrj","c_root_id_B":"fc3gh6q","created_at_utc_A":1577392691,"created_at_utc_B":1577389273,"score_A":9,"score_B":4,"human_ref_A":"I got a mandoline slicer and a tofu press WFPB diet you better watch out here I come.","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":3418.0,"score_ratio":2.25} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3n1xs","c_root_id_B":"fc3c9f4","created_at_utc_A":1577393627,"created_at_utc_B":1577386610,"score_A":9,"score_B":8,"human_ref_A":"I got my first cast iron skillet and I am so pumped. I know it requires a lot of dedicated care - which I am used to as I take good care of my chefs knife. I'll still have to read up on the proper steps. Any tips would be appreciated. In terms of what I'll make? Oh boy, so so much.","human_ref_B":"Kramer Knives..amazing..","labels":1,"seconds_difference":7017.0,"score_ratio":1.125} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39jzs","c_root_id_B":"fc3n1xs","created_at_utc_A":1577384754,"created_at_utc_B":1577393627,"score_A":8,"score_B":9,"human_ref_A":"Recieved: De Banketbakker (Dutch for: The Pastrychef). A recipe book of almost all recipies of one of Hollands best pastrychefs for 40 years. Including a signature :D Gave: a chefs knife to my mother who broke her cheapass knife a few days ago","human_ref_B":"I got my first cast iron skillet and I am so pumped. I know it requires a lot of dedicated care - which I am used to as I take good care of my chefs knife. I'll still have to read up on the proper steps. Any tips would be appreciated. In terms of what I'll make? Oh boy, so so much.","labels":0,"seconds_difference":8873.0,"score_ratio":1.125} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc30oxp","c_root_id_B":"fc3n1xs","created_at_utc_A":1577378785,"created_at_utc_B":1577393627,"score_A":7,"score_B":9,"human_ref_A":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","human_ref_B":"I got my first cast iron skillet and I am so pumped. I know it requires a lot of dedicated care - which I am used to as I take good care of my chefs knife. I'll still have to read up on the proper steps. Any tips would be appreciated. In terms of what I'll make? Oh boy, so so much.","labels":0,"seconds_difference":14842.0,"score_ratio":1.2857142857} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39pd4","c_root_id_B":"fc3n1xs","created_at_utc_A":1577384860,"created_at_utc_B":1577393627,"score_A":6,"score_B":9,"human_ref_A":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","human_ref_B":"I got my first cast iron skillet and I am so pumped. I know it requires a lot of dedicated care - which I am used to as I take good care of my chefs knife. I'll still have to read up on the proper steps. Any tips would be appreciated. In terms of what I'll make? Oh boy, so so much.","labels":0,"seconds_difference":8767.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3n1xs","c_root_id_B":"fc2xkxa","created_at_utc_A":1577393627,"created_at_utc_B":1577376712,"score_A":9,"score_B":5,"human_ref_A":"I got my first cast iron skillet and I am so pumped. I know it requires a lot of dedicated care - which I am used to as I take good care of my chefs knife. I'll still have to read up on the proper steps. Any tips would be appreciated. In terms of what I'll make? Oh boy, so so much.","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":16915.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ixir","c_root_id_B":"fc3n1xs","created_at_utc_A":1577390814,"created_at_utc_B":1577393627,"score_A":5,"score_B":9,"human_ref_A":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","human_ref_B":"I got my first cast iron skillet and I am so pumped. I know it requires a lot of dedicated care - which I am used to as I take good care of my chefs knife. I'll still have to read up on the proper steps. Any tips would be appreciated. In terms of what I'll make? Oh boy, so so much.","labels":0,"seconds_difference":2813.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc3n1xs","created_at_utc_A":1577388110,"created_at_utc_B":1577393627,"score_A":3,"score_B":9,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"I got my first cast iron skillet and I am so pumped. I know it requires a lot of dedicated care - which I am used to as I take good care of my chefs knife. I'll still have to read up on the proper steps. Any tips would be appreciated. In terms of what I'll make? Oh boy, so so much.","labels":0,"seconds_difference":5517.0,"score_ratio":3.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3gh6q","c_root_id_B":"fc3n1xs","created_at_utc_A":1577389273,"created_at_utc_B":1577393627,"score_A":4,"score_B":9,"human_ref_A":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","human_ref_B":"I got my first cast iron skillet and I am so pumped. I know it requires a lot of dedicated care - which I am used to as I take good care of my chefs knife. I'll still have to read up on the proper steps. Any tips would be appreciated. In terms of what I'll make? Oh boy, so so much.","labels":0,"seconds_difference":4354.0,"score_ratio":2.25} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3c9f4","c_root_id_B":"fc3g9m7","created_at_utc_A":1577386610,"created_at_utc_B":1577389136,"score_A":8,"score_B":11,"human_ref_A":"Kramer Knives..amazing..","human_ref_B":"I got the 3lb tub of Maldon salt, an air fryer which I hope I can return and a Riedel decanter which i\u2019ve wanted for a few years.","labels":0,"seconds_difference":2526.0,"score_ratio":1.375} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3q7c6","c_root_id_B":"fc3c9f4","created_at_utc_A":1577395884,"created_at_utc_B":1577386610,"score_A":9,"score_B":8,"human_ref_A":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","human_ref_B":"Kramer Knives..amazing..","labels":1,"seconds_difference":9274.0,"score_ratio":1.125} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3c9f4","c_root_id_B":"fc3dawg","created_at_utc_A":1577386610,"created_at_utc_B":1577387266,"score_A":8,"score_B":9,"human_ref_A":"Kramer Knives..amazing..","human_ref_B":"My fiance and friends ganged up on me this year. Received an instant pot, a new knife set, and a Keurig. This is probably an unpopular opinion but I wish they had included me in some of the gifts rather than surprises because I really enjoy researching new kitchen gadgets. Probably I would have landed on the same models but the process is important to me too. Or maybe it's that it was three big things, or all kitchen gifts.","labels":0,"seconds_difference":656.0,"score_ratio":1.125} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3c9f4","c_root_id_B":"fc30oxp","created_at_utc_A":1577386610,"created_at_utc_B":1577378785,"score_A":8,"score_B":7,"human_ref_A":"Kramer Knives..amazing..","human_ref_B":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","labels":1,"seconds_difference":7825.0,"score_ratio":1.1428571429} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3c9f4","c_root_id_B":"fc39pd4","created_at_utc_A":1577386610,"created_at_utc_B":1577384860,"score_A":8,"score_B":6,"human_ref_A":"Kramer Knives..amazing..","human_ref_B":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","labels":1,"seconds_difference":1750.0,"score_ratio":1.3333333333} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3c9f4","c_root_id_B":"fc2xkxa","created_at_utc_A":1577386610,"created_at_utc_B":1577376712,"score_A":8,"score_B":5,"human_ref_A":"Kramer Knives..amazing..","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":9898.0,"score_ratio":1.6} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3g9m7","c_root_id_B":"fc3dawg","created_at_utc_A":1577389136,"created_at_utc_B":1577387266,"score_A":11,"score_B":9,"human_ref_A":"I got the 3lb tub of Maldon salt, an air fryer which I hope I can return and a Riedel decanter which i\u2019ve wanted for a few years.","human_ref_B":"My fiance and friends ganged up on me this year. Received an instant pot, a new knife set, and a Keurig. This is probably an unpopular opinion but I wish they had included me in some of the gifts rather than surprises because I really enjoy researching new kitchen gadgets. Probably I would have landed on the same models but the process is important to me too. Or maybe it's that it was three big things, or all kitchen gifts.","labels":1,"seconds_difference":1870.0,"score_ratio":1.2222222222} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39jzs","c_root_id_B":"fc3g9m7","created_at_utc_A":1577384754,"created_at_utc_B":1577389136,"score_A":8,"score_B":11,"human_ref_A":"Recieved: De Banketbakker (Dutch for: The Pastrychef). A recipe book of almost all recipies of one of Hollands best pastrychefs for 40 years. Including a signature :D Gave: a chefs knife to my mother who broke her cheapass knife a few days ago","human_ref_B":"I got the 3lb tub of Maldon salt, an air fryer which I hope I can return and a Riedel decanter which i\u2019ve wanted for a few years.","labels":0,"seconds_difference":4382.0,"score_ratio":1.375} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3g9m7","c_root_id_B":"fc30oxp","created_at_utc_A":1577389136,"created_at_utc_B":1577378785,"score_A":11,"score_B":7,"human_ref_A":"I got the 3lb tub of Maldon salt, an air fryer which I hope I can return and a Riedel decanter which i\u2019ve wanted for a few years.","human_ref_B":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","labels":1,"seconds_difference":10351.0,"score_ratio":1.5714285714} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39pd4","c_root_id_B":"fc3g9m7","created_at_utc_A":1577384860,"created_at_utc_B":1577389136,"score_A":6,"score_B":11,"human_ref_A":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","human_ref_B":"I got the 3lb tub of Maldon salt, an air fryer which I hope I can return and a Riedel decanter which i\u2019ve wanted for a few years.","labels":0,"seconds_difference":4276.0,"score_ratio":1.8333333333} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3g9m7","c_root_id_B":"fc2xkxa","created_at_utc_A":1577389136,"created_at_utc_B":1577376712,"score_A":11,"score_B":5,"human_ref_A":"I got the 3lb tub of Maldon salt, an air fryer which I hope I can return and a Riedel decanter which i\u2019ve wanted for a few years.","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":12424.0,"score_ratio":2.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3g9m7","c_root_id_B":"fc3en2z","created_at_utc_A":1577389136,"created_at_utc_B":1577388110,"score_A":11,"score_B":3,"human_ref_A":"I got the 3lb tub of Maldon salt, an air fryer which I hope I can return and a Riedel decanter which i\u2019ve wanted for a few years.","human_ref_B":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","labels":1,"seconds_difference":1026.0,"score_ratio":3.6666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39jzs","c_root_id_B":"fc3q7c6","created_at_utc_A":1577384754,"created_at_utc_B":1577395884,"score_A":8,"score_B":9,"human_ref_A":"Recieved: De Banketbakker (Dutch for: The Pastrychef). A recipe book of almost all recipies of one of Hollands best pastrychefs for 40 years. Including a signature :D Gave: a chefs knife to my mother who broke her cheapass knife a few days ago","human_ref_B":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","labels":0,"seconds_difference":11130.0,"score_ratio":1.125} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3om10","c_root_id_B":"fc3q7c6","created_at_utc_A":1577394746,"created_at_utc_B":1577395884,"score_A":6,"score_B":9,"human_ref_A":"I got the bread bible (Flour, Water, Salt, Yeast) and a kit with a proofing basket and some other supplies. Making the Saturday White Bread recipe today for turkey sandwiches and reserving half of the dough for turkey pizzas tomorrow. Excited to bake my way through this book! My sister also got me Sister Pie, and I found only one recipe I have all the ingredients for without getting out of pjs and going outside, so I'm about to make the rye ginger shortbread. Might mix a batch of their pie dough and check for fruit sales tomorrow, we'll see where my first unscheduled day in a while takes me :)","human_ref_B":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","labels":0,"seconds_difference":1138.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc30oxp","c_root_id_B":"fc3q7c6","created_at_utc_A":1577378785,"created_at_utc_B":1577395884,"score_A":7,"score_B":9,"human_ref_A":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","human_ref_B":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","labels":0,"seconds_difference":17099.0,"score_ratio":1.2857142857} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39pd4","c_root_id_B":"fc3q7c6","created_at_utc_A":1577384860,"created_at_utc_B":1577395884,"score_A":6,"score_B":9,"human_ref_A":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","human_ref_B":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","labels":0,"seconds_difference":11024.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3p3ql","c_root_id_B":"fc3q7c6","created_at_utc_A":1577395099,"created_at_utc_B":1577395884,"score_A":6,"score_B":9,"human_ref_A":"A Sous Vide cooker. Cooked ribeye steaks with it last night, they came out perfectly medium-rare. Looking forward to experimenting with it.","human_ref_B":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","labels":0,"seconds_difference":785.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3q7c6","c_root_id_B":"fc2xkxa","created_at_utc_A":1577395884,"created_at_utc_B":1577376712,"score_A":9,"score_B":5,"human_ref_A":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":19172.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3q7c6","c_root_id_B":"fc3ixir","created_at_utc_A":1577395884,"created_at_utc_B":1577390814,"score_A":9,"score_B":5,"human_ref_A":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","human_ref_B":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","labels":1,"seconds_difference":5070.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3oiso","c_root_id_B":"fc3q7c6","created_at_utc_A":1577394682,"created_at_utc_B":1577395884,"score_A":5,"score_B":9,"human_ref_A":"I got one of those clear 12 qt. Rubbermaid square tubs and a silicone lid for my Anova. I wish I'd done this a long time ago.","human_ref_B":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","labels":0,"seconds_difference":1202.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3q7c6","c_root_id_B":"fc3p62p","created_at_utc_A":1577395884,"created_at_utc_B":1577395147,"score_A":9,"score_B":5,"human_ref_A":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","human_ref_B":"I got a mandolin, a spiralizer, and a set of mesh colanders. The spiralizer has been a fun novelty so far, and I\u2019m hoping I can put the other two things to use","labels":1,"seconds_difference":737.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc3q7c6","created_at_utc_A":1577388110,"created_at_utc_B":1577395884,"score_A":3,"score_B":9,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","labels":0,"seconds_difference":7774.0,"score_ratio":3.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3q7c6","c_root_id_B":"fc3gh6q","created_at_utc_A":1577395884,"created_at_utc_B":1577389273,"score_A":9,"score_B":4,"human_ref_A":"I received an immersion blender. I'd like to attempt homemade mayonnaise, various types of aioli, soups, sauces, etc. Maybe use it on a hollandaise?? Also received a potato ricer, with a note attached that read \"Now make us some potato Gnocchi\" Lol","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":6611.0,"score_ratio":2.25} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3dawg","c_root_id_B":"fc39jzs","created_at_utc_A":1577387266,"created_at_utc_B":1577384754,"score_A":9,"score_B":8,"human_ref_A":"My fiance and friends ganged up on me this year. Received an instant pot, a new knife set, and a Keurig. This is probably an unpopular opinion but I wish they had included me in some of the gifts rather than surprises because I really enjoy researching new kitchen gadgets. Probably I would have landed on the same models but the process is important to me too. Or maybe it's that it was three big things, or all kitchen gifts.","human_ref_B":"Recieved: De Banketbakker (Dutch for: The Pastrychef). A recipe book of almost all recipies of one of Hollands best pastrychefs for 40 years. Including a signature :D Gave: a chefs knife to my mother who broke her cheapass knife a few days ago","labels":1,"seconds_difference":2512.0,"score_ratio":1.125} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3dawg","c_root_id_B":"fc30oxp","created_at_utc_A":1577387266,"created_at_utc_B":1577378785,"score_A":9,"score_B":7,"human_ref_A":"My fiance and friends ganged up on me this year. Received an instant pot, a new knife set, and a Keurig. This is probably an unpopular opinion but I wish they had included me in some of the gifts rather than surprises because I really enjoy researching new kitchen gadgets. Probably I would have landed on the same models but the process is important to me too. Or maybe it's that it was three big things, or all kitchen gifts.","human_ref_B":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","labels":1,"seconds_difference":8481.0,"score_ratio":1.2857142857} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39pd4","c_root_id_B":"fc3dawg","created_at_utc_A":1577384860,"created_at_utc_B":1577387266,"score_A":6,"score_B":9,"human_ref_A":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","human_ref_B":"My fiance and friends ganged up on me this year. Received an instant pot, a new knife set, and a Keurig. This is probably an unpopular opinion but I wish they had included me in some of the gifts rather than surprises because I really enjoy researching new kitchen gadgets. Probably I would have landed on the same models but the process is important to me too. Or maybe it's that it was three big things, or all kitchen gifts.","labels":0,"seconds_difference":2406.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3dawg","c_root_id_B":"fc2xkxa","created_at_utc_A":1577387266,"created_at_utc_B":1577376712,"score_A":9,"score_B":5,"human_ref_A":"My fiance and friends ganged up on me this year. Received an instant pot, a new knife set, and a Keurig. This is probably an unpopular opinion but I wish they had included me in some of the gifts rather than surprises because I really enjoy researching new kitchen gadgets. Probably I would have landed on the same models but the process is important to me too. Or maybe it's that it was three big things, or all kitchen gifts.","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":10554.0,"score_ratio":1.8} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39jzs","c_root_id_B":"fc30oxp","created_at_utc_A":1577384754,"created_at_utc_B":1577378785,"score_A":8,"score_B":7,"human_ref_A":"Recieved: De Banketbakker (Dutch for: The Pastrychef). A recipe book of almost all recipies of one of Hollands best pastrychefs for 40 years. Including a signature :D Gave: a chefs knife to my mother who broke her cheapass knife a few days ago","human_ref_B":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","labels":1,"seconds_difference":5969.0,"score_ratio":1.1428571429} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39jzs","c_root_id_B":"fc2xkxa","created_at_utc_A":1577384754,"created_at_utc_B":1577376712,"score_A":8,"score_B":5,"human_ref_A":"Recieved: De Banketbakker (Dutch for: The Pastrychef). A recipe book of almost all recipies of one of Hollands best pastrychefs for 40 years. Including a signature :D Gave: a chefs knife to my mother who broke her cheapass knife a few days ago","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":8042.0,"score_ratio":1.6} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ud0s","c_root_id_B":"fc3om10","created_at_utc_A":1577398856,"created_at_utc_B":1577394746,"score_A":7,"score_B":6,"human_ref_A":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","human_ref_B":"I got the bread bible (Flour, Water, Salt, Yeast) and a kit with a proofing basket and some other supplies. Making the Saturday White Bread recipe today for turkey sandwiches and reserving half of the dough for turkey pizzas tomorrow. Excited to bake my way through this book! My sister also got me Sister Pie, and I found only one recipe I have all the ingredients for without getting out of pjs and going outside, so I'm about to make the rye ginger shortbread. Might mix a batch of their pie dough and check for fruit sales tomorrow, we'll see where my first unscheduled day in a while takes me :)","labels":1,"seconds_difference":4110.0,"score_ratio":1.1666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3om10","c_root_id_B":"fc2xkxa","created_at_utc_A":1577394746,"created_at_utc_B":1577376712,"score_A":6,"score_B":5,"human_ref_A":"I got the bread bible (Flour, Water, Salt, Yeast) and a kit with a proofing basket and some other supplies. Making the Saturday White Bread recipe today for turkey sandwiches and reserving half of the dough for turkey pizzas tomorrow. Excited to bake my way through this book! My sister also got me Sister Pie, and I found only one recipe I have all the ingredients for without getting out of pjs and going outside, so I'm about to make the rye ginger shortbread. Might mix a batch of their pie dough and check for fruit sales tomorrow, we'll see where my first unscheduled day in a while takes me :)","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":18034.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ixir","c_root_id_B":"fc3om10","created_at_utc_A":1577390814,"created_at_utc_B":1577394746,"score_A":5,"score_B":6,"human_ref_A":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","human_ref_B":"I got the bread bible (Flour, Water, Salt, Yeast) and a kit with a proofing basket and some other supplies. Making the Saturday White Bread recipe today for turkey sandwiches and reserving half of the dough for turkey pizzas tomorrow. Excited to bake my way through this book! My sister also got me Sister Pie, and I found only one recipe I have all the ingredients for without getting out of pjs and going outside, so I'm about to make the rye ginger shortbread. Might mix a batch of their pie dough and check for fruit sales tomorrow, we'll see where my first unscheduled day in a while takes me :)","labels":0,"seconds_difference":3932.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3om10","c_root_id_B":"fc3oiso","created_at_utc_A":1577394746,"created_at_utc_B":1577394682,"score_A":6,"score_B":5,"human_ref_A":"I got the bread bible (Flour, Water, Salt, Yeast) and a kit with a proofing basket and some other supplies. Making the Saturday White Bread recipe today for turkey sandwiches and reserving half of the dough for turkey pizzas tomorrow. Excited to bake my way through this book! My sister also got me Sister Pie, and I found only one recipe I have all the ingredients for without getting out of pjs and going outside, so I'm about to make the rye ginger shortbread. Might mix a batch of their pie dough and check for fruit sales tomorrow, we'll see where my first unscheduled day in a while takes me :)","human_ref_B":"I got one of those clear 12 qt. Rubbermaid square tubs and a silicone lid for my Anova. I wish I'd done this a long time ago.","labels":1,"seconds_difference":64.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3om10","c_root_id_B":"fc3en2z","created_at_utc_A":1577394746,"created_at_utc_B":1577388110,"score_A":6,"score_B":3,"human_ref_A":"I got the bread bible (Flour, Water, Salt, Yeast) and a kit with a proofing basket and some other supplies. Making the Saturday White Bread recipe today for turkey sandwiches and reserving half of the dough for turkey pizzas tomorrow. Excited to bake my way through this book! My sister also got me Sister Pie, and I found only one recipe I have all the ingredients for without getting out of pjs and going outside, so I'm about to make the rye ginger shortbread. Might mix a batch of their pie dough and check for fruit sales tomorrow, we'll see where my first unscheduled day in a while takes me :)","human_ref_B":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","labels":1,"seconds_difference":6636.0,"score_ratio":2.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3om10","c_root_id_B":"fc3gh6q","created_at_utc_A":1577394746,"created_at_utc_B":1577389273,"score_A":6,"score_B":4,"human_ref_A":"I got the bread bible (Flour, Water, Salt, Yeast) and a kit with a proofing basket and some other supplies. Making the Saturday White Bread recipe today for turkey sandwiches and reserving half of the dough for turkey pizzas tomorrow. Excited to bake my way through this book! My sister also got me Sister Pie, and I found only one recipe I have all the ingredients for without getting out of pjs and going outside, so I'm about to make the rye ginger shortbread. Might mix a batch of their pie dough and check for fruit sales tomorrow, we'll see where my first unscheduled day in a while takes me :)","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":5473.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39pd4","c_root_id_B":"fc3ud0s","created_at_utc_A":1577384860,"created_at_utc_B":1577398856,"score_A":6,"score_B":7,"human_ref_A":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","human_ref_B":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","labels":0,"seconds_difference":13996.0,"score_ratio":1.1666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3p3ql","c_root_id_B":"fc3ud0s","created_at_utc_A":1577395099,"created_at_utc_B":1577398856,"score_A":6,"score_B":7,"human_ref_A":"A Sous Vide cooker. Cooked ribeye steaks with it last night, they came out perfectly medium-rare. Looking forward to experimenting with it.","human_ref_B":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","labels":0,"seconds_difference":3757.0,"score_ratio":1.1666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3teto","c_root_id_B":"fc3ud0s","created_at_utc_A":1577398163,"created_at_utc_B":1577398856,"score_A":5,"score_B":7,"human_ref_A":"My MiL watches my kids three afternoons a week. She doesn\u2019t like my cheese slicer. So I got a cheese slicer.","human_ref_B":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","labels":0,"seconds_difference":693.0,"score_ratio":1.4} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ud0s","c_root_id_B":"fc2xkxa","created_at_utc_A":1577398856,"created_at_utc_B":1577376712,"score_A":7,"score_B":5,"human_ref_A":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":22144.0,"score_ratio":1.4} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ud0s","c_root_id_B":"fc3ixir","created_at_utc_A":1577398856,"created_at_utc_B":1577390814,"score_A":7,"score_B":5,"human_ref_A":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","human_ref_B":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","labels":1,"seconds_difference":8042.0,"score_ratio":1.4} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ud0s","c_root_id_B":"fc3oiso","created_at_utc_A":1577398856,"created_at_utc_B":1577394682,"score_A":7,"score_B":5,"human_ref_A":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","human_ref_B":"I got one of those clear 12 qt. Rubbermaid square tubs and a silicone lid for my Anova. I wish I'd done this a long time ago.","labels":1,"seconds_difference":4174.0,"score_ratio":1.4} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3p62p","c_root_id_B":"fc3ud0s","created_at_utc_A":1577395147,"created_at_utc_B":1577398856,"score_A":5,"score_B":7,"human_ref_A":"I got a mandolin, a spiralizer, and a set of mesh colanders. The spiralizer has been a fun novelty so far, and I\u2019m hoping I can put the other two things to use","human_ref_B":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","labels":0,"seconds_difference":3709.0,"score_ratio":1.4} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc3ud0s","created_at_utc_A":1577388110,"created_at_utc_B":1577398856,"score_A":3,"score_B":7,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","labels":0,"seconds_difference":10746.0,"score_ratio":2.3333333333} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ud0s","c_root_id_B":"fc3gh6q","created_at_utc_A":1577398856,"created_at_utc_B":1577389273,"score_A":7,"score_B":4,"human_ref_A":"I got a seven quart \"Limited Edition\" labeled KitchenAid Pro stand mixer. I am in baker's heaven, as I have arthritis and needed help with the kneading, and pretty much ran down my artisan kitchen aid.","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":9583.0,"score_ratio":1.75} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc4spqr","c_root_id_B":"fc3teto","created_at_utc_A":1577426977,"created_at_utc_B":1577398163,"score_A":6,"score_B":5,"human_ref_A":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","human_ref_B":"My MiL watches my kids three afternoons a week. She doesn\u2019t like my cheese slicer. So I got a cheese slicer.","labels":1,"seconds_difference":28814.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc4spqr","c_root_id_B":"fc2xkxa","created_at_utc_A":1577426977,"created_at_utc_B":1577376712,"score_A":6,"score_B":5,"human_ref_A":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":50265.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc4spqr","c_root_id_B":"fc3ixir","created_at_utc_A":1577426977,"created_at_utc_B":1577390814,"score_A":6,"score_B":5,"human_ref_A":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","human_ref_B":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","labels":1,"seconds_difference":36163.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3oiso","c_root_id_B":"fc4spqr","created_at_utc_A":1577394682,"created_at_utc_B":1577426977,"score_A":5,"score_B":6,"human_ref_A":"I got one of those clear 12 qt. Rubbermaid square tubs and a silicone lid for my Anova. I wish I'd done this a long time ago.","human_ref_B":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","labels":0,"seconds_difference":32295.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3p62p","c_root_id_B":"fc4spqr","created_at_utc_A":1577395147,"created_at_utc_B":1577426977,"score_A":5,"score_B":6,"human_ref_A":"I got a mandolin, a spiralizer, and a set of mesh colanders. The spiralizer has been a fun novelty so far, and I\u2019m hoping I can put the other two things to use","human_ref_B":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","labels":0,"seconds_difference":31830.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc4spqr","created_at_utc_A":1577388110,"created_at_utc_B":1577426977,"score_A":3,"score_B":6,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","labels":0,"seconds_difference":38867.0,"score_ratio":2.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc4spqr","c_root_id_B":"fc3gh6q","created_at_utc_A":1577426977,"created_at_utc_B":1577389273,"score_A":6,"score_B":4,"human_ref_A":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":37704.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc4spqr","c_root_id_B":"fc3z24h","created_at_utc_A":1577426977,"created_at_utc_B":1577402329,"score_A":6,"score_B":5,"human_ref_A":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","human_ref_B":"I got an immersion blender, mainly to replace my old immersion blender that sounds like a rabid racoon playing the drums with a trashcan. Gave the gift of a laser thermometer, kappa carrageenan, and lactic acid powder to my step-mom so she could do a vegan mozzarella recipe at home that she likes.","labels":1,"seconds_difference":24648.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc4spqr","c_root_id_B":"fc43dpn","created_at_utc_A":1577426977,"created_at_utc_B":1577405576,"score_A":6,"score_B":3,"human_ref_A":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","human_ref_B":"A friend got me The Food Lab for Secret Santa, another friend got me Bread Illustrated, and a third friend got me one of those bread slicer things that you can fold up and put away.","labels":1,"seconds_difference":21401.0,"score_ratio":2.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc4spqr","c_root_id_B":"fc40cfb","created_at_utc_A":1577426977,"created_at_utc_B":1577403291,"score_A":6,"score_B":3,"human_ref_A":"I was at Best Buy and stumbled upon an incredible sale they were having on the Kitchen Aid Pro 5 Plus Mixers; $199, normally $500. There was one left in the store. Merry Christmas to me lol","human_ref_B":"My wife got me a simple (but strong) stainless steel Cuisinart roasting pan. Used it on Xmas night to roast my first goose. Went over great. Looks beautiful and cleans up nice and easy.","labels":1,"seconds_difference":23686.0,"score_ratio":2.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc30oxp","c_root_id_B":"fc2xkxa","created_at_utc_A":1577378785,"created_at_utc_B":1577376712,"score_A":7,"score_B":5,"human_ref_A":"The only kitchen \"gadget\" that I got was a new knife roll. I will obviously be using it to transport my knives around. It's a big roll with enough room for 11 knives so I will now have to expand my knife collection.","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":2073.0,"score_ratio":1.4} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc39pd4","c_root_id_B":"fc2xkxa","created_at_utc_A":1577384860,"created_at_utc_B":1577376712,"score_A":6,"score_B":5,"human_ref_A":"I got a set of 9 glass mixing bowls I'm quite happy about, and this year's \\*big\\* gift was a Le Creuset dutch oven. Unfortunately upon taking it out of the box, we found it needs to be returned :( Enamel is chipped inside, and outside the covering is gouged in an area and you can see a crack along with the handle. Honestly no idea how it got so messed up. I'm just glad I didn't ask to open it early to make a Christmas dinner with it, but those who gave it to me were probably the most disappointed. I'll exchange it this weekend and have been using the time to plan my first dish. I'm leaning towards braised lamb shanks :)","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":8148.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3p3ql","c_root_id_B":"fc2xkxa","created_at_utc_A":1577395099,"created_at_utc_B":1577376712,"score_A":6,"score_B":5,"human_ref_A":"A Sous Vide cooker. Cooked ribeye steaks with it last night, they came out perfectly medium-rare. Looking forward to experimenting with it.","human_ref_B":"Gave: Teaching mama to make gumbo, getting over her concerns that she'd ruin a roux. Received: Kitchaid Artisan Tilt-Head Stand Mixer in matte black I've got a potluck Sunday for the game so I'm trying to think of what non-desserts might make use of this thing. Also excited to start baking again. The matte black looks awesome. I'm thinking about taking it to a local pinstriper for just a little bit of accenting.","labels":1,"seconds_difference":18387.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3p3ql","c_root_id_B":"fc3ixir","created_at_utc_A":1577395099,"created_at_utc_B":1577390814,"score_A":6,"score_B":5,"human_ref_A":"A Sous Vide cooker. Cooked ribeye steaks with it last night, they came out perfectly medium-rare. Looking forward to experimenting with it.","human_ref_B":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","labels":1,"seconds_difference":4285.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3p3ql","c_root_id_B":"fc3oiso","created_at_utc_A":1577395099,"created_at_utc_B":1577394682,"score_A":6,"score_B":5,"human_ref_A":"A Sous Vide cooker. Cooked ribeye steaks with it last night, they came out perfectly medium-rare. Looking forward to experimenting with it.","human_ref_B":"I got one of those clear 12 qt. Rubbermaid square tubs and a silicone lid for my Anova. I wish I'd done this a long time ago.","labels":1,"seconds_difference":417.0,"score_ratio":1.2} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc3p3ql","created_at_utc_A":1577388110,"created_at_utc_B":1577395099,"score_A":3,"score_B":6,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"A Sous Vide cooker. Cooked ribeye steaks with it last night, they came out perfectly medium-rare. Looking forward to experimenting with it.","labels":0,"seconds_difference":6989.0,"score_ratio":2.0} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3gh6q","c_root_id_B":"fc3p3ql","created_at_utc_A":1577389273,"created_at_utc_B":1577395099,"score_A":4,"score_B":6,"human_ref_A":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","human_ref_B":"A Sous Vide cooker. Cooked ribeye steaks with it last night, they came out perfectly medium-rare. Looking forward to experimenting with it.","labels":0,"seconds_difference":5826.0,"score_ratio":1.5} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc3teto","created_at_utc_A":1577388110,"created_at_utc_B":1577398163,"score_A":3,"score_B":5,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"My MiL watches my kids three afternoons a week. She doesn\u2019t like my cheese slicer. So I got a cheese slicer.","labels":0,"seconds_difference":10053.0,"score_ratio":1.6666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3teto","c_root_id_B":"fc3gh6q","created_at_utc_A":1577398163,"created_at_utc_B":1577389273,"score_A":5,"score_B":4,"human_ref_A":"My MiL watches my kids three afternoons a week. She doesn\u2019t like my cheese slicer. So I got a cheese slicer.","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":8890.0,"score_ratio":1.25} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ixir","c_root_id_B":"fc3en2z","created_at_utc_A":1577390814,"created_at_utc_B":1577388110,"score_A":5,"score_B":3,"human_ref_A":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","human_ref_B":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","labels":1,"seconds_difference":2704.0,"score_ratio":1.6666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3ixir","c_root_id_B":"fc3gh6q","created_at_utc_A":1577390814,"created_at_utc_B":1577389273,"score_A":5,"score_B":4,"human_ref_A":"I got a copper set of measuring spoons and cups...I also got a big wok. Lots of baking and Asian cuisine making. Oh, and we are trying out my dad's new air-fryer for dinner tonight.","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":1541.0,"score_ratio":1.25} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc3oiso","created_at_utc_A":1577388110,"created_at_utc_B":1577394682,"score_A":3,"score_B":5,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"I got one of those clear 12 qt. Rubbermaid square tubs and a silicone lid for my Anova. I wish I'd done this a long time ago.","labels":0,"seconds_difference":6572.0,"score_ratio":1.6666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3gh6q","c_root_id_B":"fc3oiso","created_at_utc_A":1577389273,"created_at_utc_B":1577394682,"score_A":4,"score_B":5,"human_ref_A":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","human_ref_B":"I got one of those clear 12 qt. Rubbermaid square tubs and a silicone lid for my Anova. I wish I'd done this a long time ago.","labels":0,"seconds_difference":5409.0,"score_ratio":1.25} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3en2z","c_root_id_B":"fc3p62p","created_at_utc_A":1577388110,"created_at_utc_B":1577395147,"score_A":3,"score_B":5,"human_ref_A":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","human_ref_B":"I got a mandolin, a spiralizer, and a set of mesh colanders. The spiralizer has been a fun novelty so far, and I\u2019m hoping I can put the other two things to use","labels":0,"seconds_difference":7037.0,"score_ratio":1.6666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3p62p","c_root_id_B":"fc3gh6q","created_at_utc_A":1577395147,"created_at_utc_B":1577389273,"score_A":5,"score_B":4,"human_ref_A":"I got a mandolin, a spiralizer, and a set of mesh colanders. The spiralizer has been a fun novelty so far, and I\u2019m hoping I can put the other two things to use","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":5874.0,"score_ratio":1.25} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3gh6q","c_root_id_B":"fc3en2z","created_at_utc_A":1577389273,"created_at_utc_B":1577388110,"score_A":4,"score_B":3,"human_ref_A":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","human_ref_B":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","labels":1,"seconds_difference":1163.0,"score_ratio":1.3333333333} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3z24h","c_root_id_B":"fc3en2z","created_at_utc_A":1577402329,"created_at_utc_B":1577388110,"score_A":5,"score_B":3,"human_ref_A":"I got an immersion blender, mainly to replace my old immersion blender that sounds like a rabid racoon playing the drums with a trashcan. Gave the gift of a laser thermometer, kappa carrageenan, and lactic acid powder to my step-mom so she could do a vegan mozzarella recipe at home that she likes.","human_ref_B":"My older brother got me a Shun chef's knife and one of the heaviest meat cleavers I've ever held! He knows I'm trying to go to culinary school after I finish my undergrad, and wanted to upgrade my chef knife to something real nice. I'm still scared to do any heavy work with it because Shuns can be so brittle, so I'm keeping my Wusthof Pro for harder meats, bones, and veggies. I also ordered myself a two-sided whetstone to learn how to sharpen knifes with my Wusthof.","labels":1,"seconds_difference":14219.0,"score_ratio":1.6666666667} +{"post_id":"efx5g3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Post-Christmas Discussion - Culinary Gifts What did you get and what are your plans with your new toys? What did you give and how did it go over?","c_root_id_A":"fc3z24h","c_root_id_B":"fc3gh6q","created_at_utc_A":1577402329,"created_at_utc_B":1577389273,"score_A":5,"score_B":4,"human_ref_A":"I got an immersion blender, mainly to replace my old immersion blender that sounds like a rabid racoon playing the drums with a trashcan. Gave the gift of a laser thermometer, kappa carrageenan, and lactic acid powder to my step-mom so she could do a vegan mozzarella recipe at home that she likes.","human_ref_B":"I got money for a new paring knife. I\u2019m a home cook, any thoughts? Looking at some of the Shun ones.","labels":1,"seconds_difference":13056.0,"score_ratio":1.25} +{"post_id":"e0vu7x","domain":"askculinary_validation","upvote_ratio":0.74,"history":"What's the best way to keep ice cream from melting while it's on the line? Ice cream is my least favorite food to have in the window because it's always melting by the time servers see it, and nearly half of the time it melts too much to even serve. Are there any solutions to this beyond the obvious \"pick it up faster\"? I feel like there wouldn't be but I'm curious.","c_root_id_A":"f8i72o8","c_root_id_B":"f8jawb5","created_at_utc_A":1574585123,"created_at_utc_B":1574597996,"score_A":9,"score_B":26,"human_ref_A":"Have FOH plate it when they\u2019re grabbing the plate for service. If you\u2019re really worried about portion control and speed, have BOH prep portions ahead of time so FOH can grab and go","human_ref_B":"Pre-scoop. Refreeze on sheet pan with a small piece of cake or cookie, underneath to keep it from melting and sliding when you plate up. A bit of crumble also works. Crumble is probably best when put under the ice cream a la minute. You can freeze the plate if it is appropriate for the dish. Finish everything but the ice cream. Call the server. Only when they arrive and are looking at you like your dog does when you hold a treat over it's head do you plate the ice cream and send.","labels":0,"seconds_difference":12873.0,"score_ratio":2.8888888889} +{"post_id":"e0vu7x","domain":"askculinary_validation","upvote_ratio":0.74,"history":"What's the best way to keep ice cream from melting while it's on the line? Ice cream is my least favorite food to have in the window because it's always melting by the time servers see it, and nearly half of the time it melts too much to even serve. Are there any solutions to this beyond the obvious \"pick it up faster\"? I feel like there wouldn't be but I'm curious.","c_root_id_A":"f8jawb5","c_root_id_B":"f8j1h5t","created_at_utc_A":1574597996,"created_at_utc_B":1574595094,"score_A":26,"score_B":8,"human_ref_A":"Pre-scoop. Refreeze on sheet pan with a small piece of cake or cookie, underneath to keep it from melting and sliding when you plate up. A bit of crumble also works. Crumble is probably best when put under the ice cream a la minute. You can freeze the plate if it is appropriate for the dish. Finish everything but the ice cream. Call the server. Only when they arrive and are looking at you like your dog does when you hold a treat over it's head do you plate the ice cream and send.","human_ref_B":"We prepare everything on the plate, calls for FOH and let them wait the extra five seconds it takes to plate the ice cream. Then they can go exactly when it is done.","labels":1,"seconds_difference":2902.0,"score_ratio":3.25} +{"post_id":"17ieel","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Anyone have good resources for developing culinary skills? Technique over recipes. Hi AskCulinary! I love cooking at home but I'd like to kick it up a bit with more technical training. Unfortunately, the cooking section at bookstores is all recipe books and diet books instead of books with an emphasis on skill acquisition. I'd love to hear of any books, youtube video series, etc. that you think are essential for a budding chef. Thanks in advance!","c_root_id_A":"c85u2qr","c_root_id_B":"c85rqxg","created_at_utc_A":1359493761,"created_at_utc_B":1359487318,"score_A":7,"score_B":4,"human_ref_A":"Practice, practice, practice.","human_ref_B":"I've learned the most from the videos for America's Test Kitchen, the Culinary Institute of America, and Gordon Ramsay. Search Youtube for whatever skill you're looking to improve; there are tons of videos from non-famous people that are nevertheless extremely good, especially on specialties like meatcutting, bread, smoking meats, and pastry.","labels":1,"seconds_difference":6443.0,"score_ratio":1.75} +{"post_id":"17ieel","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Anyone have good resources for developing culinary skills? Technique over recipes. Hi AskCulinary! I love cooking at home but I'd like to kick it up a bit with more technical training. Unfortunately, the cooking section at bookstores is all recipe books and diet books instead of books with an emphasis on skill acquisition. I'd love to hear of any books, youtube video series, etc. that you think are essential for a budding chef. Thanks in advance!","c_root_id_A":"c85syx2","c_root_id_B":"c85u2qr","created_at_utc_A":1359490725,"created_at_utc_B":1359493761,"score_A":5,"score_B":7,"human_ref_A":"On food and cooking is very often recommended here. I still haven't gotten myself on a copy but soon... I hope.. :) Edit:added link","human_ref_B":"Practice, practice, practice.","labels":0,"seconds_difference":3036.0,"score_ratio":1.4} +{"post_id":"17ieel","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Anyone have good resources for developing culinary skills? Technique over recipes. Hi AskCulinary! I love cooking at home but I'd like to kick it up a bit with more technical training. Unfortunately, the cooking section at bookstores is all recipe books and diet books instead of books with an emphasis on skill acquisition. I'd love to hear of any books, youtube video series, etc. that you think are essential for a budding chef. Thanks in advance!","c_root_id_A":"c85syx2","c_root_id_B":"c85rqxg","created_at_utc_A":1359490725,"created_at_utc_B":1359487318,"score_A":5,"score_B":4,"human_ref_A":"On food and cooking is very often recommended here. I still haven't gotten myself on a copy but soon... I hope.. :) Edit:added link","human_ref_B":"I've learned the most from the videos for America's Test Kitchen, the Culinary Institute of America, and Gordon Ramsay. Search Youtube for whatever skill you're looking to improve; there are tons of videos from non-famous people that are nevertheless extremely good, especially on specialties like meatcutting, bread, smoking meats, and pastry.","labels":1,"seconds_difference":3407.0,"score_ratio":1.25} +{"post_id":"17ieel","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Anyone have good resources for developing culinary skills? Technique over recipes. Hi AskCulinary! I love cooking at home but I'd like to kick it up a bit with more technical training. Unfortunately, the cooking section at bookstores is all recipe books and diet books instead of books with an emphasis on skill acquisition. I'd love to hear of any books, youtube video series, etc. that you think are essential for a budding chef. Thanks in advance!","c_root_id_A":"c85w0nr","c_root_id_B":"c85v63k","created_at_utc_A":1359499094,"created_at_utc_B":1359496727,"score_A":3,"score_B":2,"human_ref_A":"Getting your chopping skills up is a great way to make cooking easier and prettier. I'd recommend peeling an apple with a paring knife (be careful!) Next cut out the seeded core. The use half the apple to cut match sticks. Use the other half to cut bruinoise (bad spelling, but 1\/8\"x1\/8\" cubed). Then eat the apple. http:\/\/www.youtube.com\/watch?v=n5Ok65mj6LM - skip ahead to the :40 mark. I use this technique for the match sticks too.","human_ref_B":"Jacques Pepin's Complete Techniques Also, I found Ruhlman's Twenty to be really good, too: http:\/\/www.amazon.com\/Ruhlmans-Twenty-Techniques-Recipes-Manifesto\/dp\/0811876438","labels":1,"seconds_difference":2367.0,"score_ratio":1.5} +{"post_id":"17ieel","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Anyone have good resources for developing culinary skills? Technique over recipes. Hi AskCulinary! I love cooking at home but I'd like to kick it up a bit with more technical training. Unfortunately, the cooking section at bookstores is all recipe books and diet books instead of books with an emphasis on skill acquisition. I'd love to hear of any books, youtube video series, etc. that you think are essential for a budding chef. Thanks in advance!","c_root_id_A":"c85v63k","c_root_id_B":"c85wfpe","created_at_utc_A":1359496727,"created_at_utc_B":1359500259,"score_A":2,"score_B":3,"human_ref_A":"Jacques Pepin's Complete Techniques Also, I found Ruhlman's Twenty to be really good, too: http:\/\/www.amazon.com\/Ruhlmans-Twenty-Techniques-Recipes-Manifesto\/dp\/0811876438","human_ref_B":"I am a self taught cook, how I started out was I bought Julia Child's, Mastering the Art of French cooking. I think most of essential cooking techniques are found in the book, along with America's Test Kitchen Cookbook. How I developed my culinary skills was to practice. A lot of the stuff found on videos is only effective if you put it into use. Once there, you will develop your own style and your own flavor. I noticed that I will do things differently than whats recommended due to the fact I have a smaller kitchen, don't want to do as many dishes, etc. The best way to learn is to mess up, spill, ruin, taste, try to fix. Once you learn how to fix things, you can do no wrong. Find a recipe that you want to try and go from there. Remember, you're gonna mess up, I did PLENTY, and its OK.","labels":0,"seconds_difference":3532.0,"score_ratio":1.5} +{"post_id":"17ieel","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Anyone have good resources for developing culinary skills? Technique over recipes. Hi AskCulinary! I love cooking at home but I'd like to kick it up a bit with more technical training. Unfortunately, the cooking section at bookstores is all recipe books and diet books instead of books with an emphasis on skill acquisition. I'd love to hear of any books, youtube video series, etc. that you think are essential for a budding chef. Thanks in advance!","c_root_id_A":"c85v63k","c_root_id_B":"c85xdbq","created_at_utc_A":1359496727,"created_at_utc_B":1359503158,"score_A":2,"score_B":3,"human_ref_A":"Jacques Pepin's Complete Techniques Also, I found Ruhlman's Twenty to be really good, too: http:\/\/www.amazon.com\/Ruhlmans-Twenty-Techniques-Recipes-Manifesto\/dp\/0811876438","human_ref_B":"Check out Chef Jacob Burton's videos on YouTube (I'd link you, but I'm on my phone)... He drops in on this sub occasionally, and his clips are very informative, and range from the ultimate beginner stuff, to more advanced and modern techniques.","labels":0,"seconds_difference":6431.0,"score_ratio":1.5} +{"post_id":"17ieel","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Anyone have good resources for developing culinary skills? Technique over recipes. Hi AskCulinary! I love cooking at home but I'd like to kick it up a bit with more technical training. Unfortunately, the cooking section at bookstores is all recipe books and diet books instead of books with an emphasis on skill acquisition. I'd love to hear of any books, youtube video series, etc. that you think are essential for a budding chef. Thanks in advance!","c_root_id_A":"c85wg6e","c_root_id_B":"c85xdbq","created_at_utc_A":1359500298,"created_at_utc_B":1359503158,"score_A":2,"score_B":3,"human_ref_A":"The quality of videos here is great if you're willing to put some money in. I believe there are samples on youtube as well.","human_ref_B":"Check out Chef Jacob Burton's videos on YouTube (I'd link you, but I'm on my phone)... He drops in on this sub occasionally, and his clips are very informative, and range from the ultimate beginner stuff, to more advanced and modern techniques.","labels":0,"seconds_difference":2860.0,"score_ratio":1.5} +{"post_id":"9nc7ox","domain":"askculinary_validation","upvote_ratio":0.92,"history":"I\u2019m trying to make filet mignon and the guy at the store told me I can do it with \u201ceye round r\/w\u201d - is this true? Or am I better off getting whole tenderloin?","c_root_id_A":"e7l9bnj","c_root_id_B":"e7lge8l","created_at_utc_A":1539283575,"created_at_utc_B":1539289363,"score_A":34,"score_B":43,"human_ref_A":"He's entirely wrong. Yes, you can get a whole tenderloin and slice it for filets, that's exactly what they are.","human_ref_B":"I work in a grocery store meat department. That guy should be fired.","labels":0,"seconds_difference":5788.0,"score_ratio":1.2647058824} +{"post_id":"9nc7ox","domain":"askculinary_validation","upvote_ratio":0.92,"history":"I\u2019m trying to make filet mignon and the guy at the store told me I can do it with \u201ceye round r\/w\u201d - is this true? Or am I better off getting whole tenderloin?","c_root_id_A":"e7lge8l","c_root_id_B":"e7ldim7","created_at_utc_A":1539289363,"created_at_utc_B":1539287027,"score_A":43,"score_B":5,"human_ref_A":"I work in a grocery store meat department. That guy should be fired.","human_ref_B":"Wrong even when you get filet mignon most of the time its a steak off a tenderloin, in reality it must be a steak cut from the middle of the tenderloin.","labels":1,"seconds_difference":2336.0,"score_ratio":8.6} +{"post_id":"9nc7ox","domain":"askculinary_validation","upvote_ratio":0.92,"history":"I\u2019m trying to make filet mignon and the guy at the store told me I can do it with \u201ceye round r\/w\u201d - is this true? Or am I better off getting whole tenderloin?","c_root_id_A":"e7ldim7","c_root_id_B":"e7lgtsw","created_at_utc_A":1539287027,"created_at_utc_B":1539289718,"score_A":5,"score_B":29,"human_ref_A":"Wrong even when you get filet mignon most of the time its a steak off a tenderloin, in reality it must be a steak cut from the middle of the tenderloin.","human_ref_B":"Lol sure, and you make a chicken salad sandwich by sandwiching a piece of cooked trout between two pieces of steak. Don\u2019t go back to that place. They don\u2019t know their shit","labels":0,"seconds_difference":2691.0,"score_ratio":5.8} +{"post_id":"9nc7ox","domain":"askculinary_validation","upvote_ratio":0.92,"history":"I\u2019m trying to make filet mignon and the guy at the store told me I can do it with \u201ceye round r\/w\u201d - is this true? Or am I better off getting whole tenderloin?","c_root_id_A":"e7lwivi","c_root_id_B":"e7lxok0","created_at_utc_A":1539304189,"created_at_utc_B":1539305247,"score_A":3,"score_B":4,"human_ref_A":"Eye of the rou d is not a very good cut. At all.","human_ref_B":"Eye round is great for carpaccio, and not much else. Definitely not as a substitute for filet mignon. Now teres major, that is a tender flavorful cut that a reputable butcher might recommend as an option. It's also called \"shoulder tender\" or \"butcher's tender\" as in it was kept by the butcher while he sold the tenderloin.","labels":0,"seconds_difference":1058.0,"score_ratio":1.3333333333} +{"post_id":"evzps2","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Chicken Marsala for 300 I\u2019m the executive sous chef for a private catering company for a frat house and the meal I prepared for the tasting is the one that was selected. We\u2019re gonna be doing seared then roasted airline chicken, garlic mashed potatoes, broccolini and finish with a Marsala sauce with pancetta and shiitake mushrooms. I\u2019ve made enough for serving at restaurants but it\u2019s normally just about 2-3 quarts worth. Im gonna need a LOT. LIke a lot a lot. I\u2019m not worried about it scaling well. I\u2019m worried about it breaking while plating for 300. I\u2019m not sure if I should use a slurry or xanthan gum to bind it. Because, 30lbs of butter is sure to want to separate...I just don\u2019t see a way around it without using some kind of thickening agent to hold it together while in a 20qt pan sitting in a dry heat steam well... I\u2019m gonna turn on 4 burners and make the sauce in a big ass 44qt rondeau.","c_root_id_A":"ffz0ule","c_root_id_B":"ffz9j76","created_at_utc_A":1580360372,"created_at_utc_B":1580368434,"score_A":8,"score_B":17,"human_ref_A":"I would just stabilize it with roux and cream. When making it the classic way isn't the marsala sauce thickened by flour from the chicken anyhow? Unless what you're trying to do is a buerre blanc style of sauce,then it's best to just keep the batch away from high heat and keep it on the side and sauce the chicken a la minute","human_ref_B":"Less butter more flour more cream. Careful when reheating, hot spots are what break the sauce. Consistent heating won\u2019t break it. Under season when you make it. Reheat and season.","labels":0,"seconds_difference":8062.0,"score_ratio":2.125} +{"post_id":"w5uu4","domain":"askculinary_validation","upvote_ratio":0.81,"history":"Getting ingredients folded into egg whites without collapsing them is very hit-or-miss for me. What tips or advice can you offer to help me out? A friend of mine is on a ketogenic diet, and since I love to experiment with recipes (and generally have more experience cooking than he does) he sometimes will share recipes with me and get my input. One of these was Oopsie Rolls, which are a bread substitute that is made entirely of eggs, cream of tartar and cream cheese. Obviously you separate out the whites and whip them up with a pinch of cream of tartar, mix the yolks and cream cheese, and then fold them together. The first time I made these, they turned out fine, a little flat, but not bad. However, the next time I made them at his house, and the egg whites collapsed completely while folding, despite my best efforts. Since I don't do it often, this is the video that I refer to when I want to remind myself the proper technique for folding egg whites. I'd love any tips you might have on folding egg whites and having them still be nice and stiff when I'm done. **TL;DR is the title - Getting ingredients folded into egg whites without collapsing them is very hit-or-miss for me. What tips or advice can you offer to help me out?**","c_root_id_A":"c5aod7w","c_root_id_B":"c5b7vi0","created_at_utc_A":1341674931,"created_at_utc_B":1341786937,"score_A":2,"score_B":3,"human_ref_A":"Whisk. Fouet. Whatever you call it. That's the only way I fold stuff now. Think about it. Dry ingredients just fold in so much easier, and you can even GENTLY tap it on the side of the bowl with a meringue and the dry ingredients just fall into it, evenly dispersed. Still you do want to add it in parts. Break it into 3rds or quarters. If you have a really heavy ingredient you're trying to mix in. Sacrifice a small part of your meringue and add a small part of whatever else and mix until homogeneous. Then add that back into your meringue, it will be easier to incorporate the remaining ingredients from there on.","human_ref_B":"big part of whipping whites is learning not to whip them completely. when you whip them as far as they will go, they cannot expand in the oven without collapsing. try whipping them slightly less than stiff to allow for expansion in the oven.","labels":0,"seconds_difference":112006.0,"score_ratio":1.5} +{"post_id":"w5uu4","domain":"askculinary_validation","upvote_ratio":0.81,"history":"Getting ingredients folded into egg whites without collapsing them is very hit-or-miss for me. What tips or advice can you offer to help me out? A friend of mine is on a ketogenic diet, and since I love to experiment with recipes (and generally have more experience cooking than he does) he sometimes will share recipes with me and get my input. One of these was Oopsie Rolls, which are a bread substitute that is made entirely of eggs, cream of tartar and cream cheese. Obviously you separate out the whites and whip them up with a pinch of cream of tartar, mix the yolks and cream cheese, and then fold them together. The first time I made these, they turned out fine, a little flat, but not bad. However, the next time I made them at his house, and the egg whites collapsed completely while folding, despite my best efforts. Since I don't do it often, this is the video that I refer to when I want to remind myself the proper technique for folding egg whites. I'd love any tips you might have on folding egg whites and having them still be nice and stiff when I'm done. **TL;DR is the title - Getting ingredients folded into egg whites without collapsing them is very hit-or-miss for me. What tips or advice can you offer to help me out?**","c_root_id_A":"c5b4yvh","c_root_id_B":"c5b7vi0","created_at_utc_A":1341773250,"created_at_utc_B":1341786937,"score_A":2,"score_B":3,"human_ref_A":"Use room temp eggs and room temp equipment. Make sure there is NO FAT whatsoever. It will prevent the protein structure from forming. You can use a bit of cream of tartar to stabilize. Beat in about a third until it's fully incorporated, and then fold in the rest. Using a whisk is fine. Ninja edit: If you use a bit of leavening in the recipe, that might help as well. It'll help incorporate air, and the whites will help keep the structure solid.","human_ref_B":"big part of whipping whites is learning not to whip them completely. when you whip them as far as they will go, they cannot expand in the oven without collapsing. try whipping them slightly less than stiff to allow for expansion in the oven.","labels":0,"seconds_difference":13687.0,"score_ratio":1.5} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrl37t5","c_root_id_B":"hrl12dj","created_at_utc_A":1641524537,"created_at_utc_B":1641523633,"score_A":121,"score_B":8,"human_ref_A":"They sweeten up as you remove the excess moisture and dry them in the oven the way you are. Just skip that step if you're not a fan of the end result. Similar how to dehydrate fruit gets super sweet. You could also elect to not put in the oven to dry I usually salt it and leave it on the counter for an hour and blot the salt off. And you wouldn't get the dehydrating effect you get in the oven.","human_ref_B":"lemon juice","labels":1,"seconds_difference":904.0,"score_ratio":15.125} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrl38q7","c_root_id_B":"hrlher3","created_at_utc_A":1641524548,"created_at_utc_B":1641530943,"score_A":28,"score_B":61,"human_ref_A":"Sounds like you might have broken down some of the complex carbs into sugars with that precooking. I suppose you could balance it out with whatever you\u2019re topping them with. Extra salt or lemon would help, but if you were planning to use a red sauce then I\u2019d use your usual recipe but eliminate the sugar and sweetener usually found in Italian red sauce recipes.","human_ref_B":"Why dry them out like that? Salt and let them leach for a 15 minutes or so. Pat dry, then fry them how you want. I prefer to fry them straight up and serving with lemon juice and parsley instead of battering them, but that's just me. Your step in the oven is unnecessary, and the lack of excess moisture in your final product could be contributing to their sweetness. You can also peel them, cut them into larger piece(you never said what type of eggplant) if you like and brine them for 30 minutes. Squeeze excess water out, coat in cornstarch and fry. This usually works better if you blanche at a lower temp (300-320) until mostly cooked, re-coat in cornstarch, and finish at a higher temp (350-375) until crispy. Works really well with japanese eggplant. ​ Goodluck!","labels":0,"seconds_difference":6395.0,"score_ratio":2.1785714286} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrl12dj","c_root_id_B":"hrlher3","created_at_utc_A":1641523633,"created_at_utc_B":1641530943,"score_A":8,"score_B":61,"human_ref_A":"lemon juice","human_ref_B":"Why dry them out like that? Salt and let them leach for a 15 minutes or so. Pat dry, then fry them how you want. I prefer to fry them straight up and serving with lemon juice and parsley instead of battering them, but that's just me. Your step in the oven is unnecessary, and the lack of excess moisture in your final product could be contributing to their sweetness. You can also peel them, cut them into larger piece(you never said what type of eggplant) if you like and brine them for 30 minutes. Squeeze excess water out, coat in cornstarch and fry. This usually works better if you blanche at a lower temp (300-320) until mostly cooked, re-coat in cornstarch, and finish at a higher temp (350-375) until crispy. Works really well with japanese eggplant. ​ Goodluck!","labels":0,"seconds_difference":7310.0,"score_ratio":7.625} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrl12dj","c_root_id_B":"hrl38q7","created_at_utc_A":1641523633,"created_at_utc_B":1641524548,"score_A":8,"score_B":28,"human_ref_A":"lemon juice","human_ref_B":"Sounds like you might have broken down some of the complex carbs into sugars with that precooking. I suppose you could balance it out with whatever you\u2019re topping them with. Extra salt or lemon would help, but if you were planning to use a red sauce then I\u2019d use your usual recipe but eliminate the sugar and sweetener usually found in Italian red sauce recipes.","labels":0,"seconds_difference":915.0,"score_ratio":3.5} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrlmr16","c_root_id_B":"hrl12dj","created_at_utc_A":1641533680,"created_at_utc_B":1641523633,"score_A":14,"score_B":8,"human_ref_A":">Second, I added salt to each side. Are you sure about that? Lol","human_ref_B":"lemon juice","labels":1,"seconds_difference":10047.0,"score_ratio":1.75} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrl12dj","c_root_id_B":"hrm49sx","created_at_utc_A":1641523633,"created_at_utc_B":1641545054,"score_A":8,"score_B":11,"human_ref_A":"lemon juice","human_ref_B":"Check your labels to see if you're not adding sugar to them instead of salt. Taste what you think is salt before adding. I have no idea how you could possibly make eggplants taste unbearably sweet.","labels":0,"seconds_difference":21421.0,"score_ratio":1.375} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrm2vml","c_root_id_B":"hrm49sx","created_at_utc_A":1641544014,"created_at_utc_B":1641545054,"score_A":4,"score_B":11,"human_ref_A":"So you're looking at eggplant parm right? And it's too sweet? Build a calzone filling. Wrap the eggplants around it. If you cook one component of a dish of course it wouldn't taste how you want it to! Don't dry them, let them be what they are. Bud if you're looking to make eggplant parm just do that. You tasted the eggplant, you taste the sweet? How would you balance that? That's what you want to look at.","human_ref_B":"Check your labels to see if you're not adding sugar to them instead of salt. Taste what you think is salt before adding. I have no idea how you could possibly make eggplants taste unbearably sweet.","labels":0,"seconds_difference":1040.0,"score_ratio":2.75} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrlow2q","c_root_id_B":"hrm49sx","created_at_utc_A":1641534868,"created_at_utc_B":1641545054,"score_A":2,"score_B":11,"human_ref_A":"What type of eggplant are you using? Chinese eggplant are the sweetest.","human_ref_B":"Check your labels to see if you're not adding sugar to them instead of salt. Taste what you think is salt before adding. I have no idea how you could possibly make eggplants taste unbearably sweet.","labels":0,"seconds_difference":10186.0,"score_ratio":5.5} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrm2vml","c_root_id_B":"hrmhxy9","created_at_utc_A":1641544014,"created_at_utc_B":1641555425,"score_A":4,"score_B":5,"human_ref_A":"So you're looking at eggplant parm right? And it's too sweet? Build a calzone filling. Wrap the eggplants around it. If you cook one component of a dish of course it wouldn't taste how you want it to! Don't dry them, let them be what they are. Bud if you're looking to make eggplant parm just do that. You tasted the eggplant, you taste the sweet? How would you balance that? That's what you want to look at.","human_ref_B":"I\u2019ve never heard of sweet eggplant before and I\u2019ve been doing this for 25years.","labels":0,"seconds_difference":11411.0,"score_ratio":1.25} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrmhxy9","c_root_id_B":"hrlow2q","created_at_utc_A":1641555425,"created_at_utc_B":1641534868,"score_A":5,"score_B":2,"human_ref_A":"I\u2019ve never heard of sweet eggplant before and I\u2019ve been doing this for 25years.","human_ref_B":"What type of eggplant are you using? Chinese eggplant are the sweetest.","labels":1,"seconds_difference":20557.0,"score_ratio":2.5} +{"post_id":"rxwe5s","domain":"askculinary_validation","upvote_ratio":0.94,"history":"My fried eggplants are too sweet, what can I do? Hello everyone. I need some tips on how to remove the sweet taste of fried eggplants. First, I sliced my eggplants into thin slices. Second, I added salt to each side. Thirdly, I let them dry in a 170\u00b0 F degree oven for a few hours. Then, I coated them in eggs and salted flour Finally I fried them in canola oil. ​ When I eat them, they are almost unbearably sweet to me. I want to start making eggplant parmesan, but I don't think I will like the flavor based on this. Can you guys give me advice on how to make my eggplants less sweet?","c_root_id_A":"hrlow2q","c_root_id_B":"hrm2vml","created_at_utc_A":1641534868,"created_at_utc_B":1641544014,"score_A":2,"score_B":4,"human_ref_A":"What type of eggplant are you using? Chinese eggplant are the sweetest.","human_ref_B":"So you're looking at eggplant parm right? And it's too sweet? Build a calzone filling. Wrap the eggplants around it. If you cook one component of a dish of course it wouldn't taste how you want it to! Don't dry them, let them be what they are. Bud if you're looking to make eggplant parm just do that. You tasted the eggplant, you taste the sweet? How would you balance that? That's what you want to look at.","labels":0,"seconds_difference":9146.0,"score_ratio":2.0} +{"post_id":"3invn3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"I was just gifted 2lbs. of Hudson Valley Foie Gras, and have no idea how I should use it. Any suggestions would be greatly appreciated!","c_root_id_A":"cuieqoi","c_root_id_B":"cuiax9x","created_at_utc_A":1440747079,"created_at_utc_B":1440735706,"score_A":4,"score_B":3,"human_ref_A":"Advice: don't eat too much of it at once. Take a few of the suggestions and try them out. The taste can be overwhelming if you haven't had it before. A little bit goes a long, unctuous way.","human_ref_B":"Depends on what form it is in.","labels":1,"seconds_difference":11373.0,"score_ratio":1.3333333333} +{"post_id":"3invn3","domain":"askculinary_validation","upvote_ratio":0.86,"history":"I was just gifted 2lbs. of Hudson Valley Foie Gras, and have no idea how I should use it. Any suggestions would be greatly appreciated!","c_root_id_A":"cuieqoi","c_root_id_B":"cuibtxj","created_at_utc_A":1440747079,"created_at_utc_B":1440737925,"score_A":4,"score_B":3,"human_ref_A":"Advice: don't eat too much of it at once. Take a few of the suggestions and try them out. The taste can be overwhelming if you haven't had it before. A little bit goes a long, unctuous way.","human_ref_B":"Cut a nice healthy piece and HEAVILY salt it sear it very hard on one side. Serve which whatever sauce you want beef or duck Demi would be great foie pares amazingly with pistachios so maybe get some of those up on the plate maybe some sort of fruit reduction. Foie is a amazing ingredient and can be used many ways but IMO a nice big piece with a hard sear is by far the best preparation.","labels":1,"seconds_difference":9154.0,"score_ratio":1.3333333333} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4pufyz","c_root_id_B":"e4ps79d","created_at_utc_A":1535059481,"created_at_utc_B":1535057529,"score_A":54,"score_B":11,"human_ref_A":"https:\/\/www.seriouseats.com\/2015\/04\/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html","human_ref_B":"Chop them up, put in ice cube tray and fill with water. Little herb cubes! You can also use an oil but take that into account when you use them later on to cook.","labels":1,"seconds_difference":1952.0,"score_ratio":4.9090909091} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4pufyz","c_root_id_B":"e4prr7e","created_at_utc_A":1535059481,"created_at_utc_B":1535057152,"score_A":54,"score_B":4,"human_ref_A":"https:\/\/www.seriouseats.com\/2015\/04\/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html","human_ref_B":"I dry most of my excess herbs. Tie them in a bundle and hang it upside down somewhere warm, dry, and breezy. Once they\u2019re brittle I either grind or chop them, or just bag\/jar them as is. They\u2019ll keep for months\/years depending on how dry they\u2019re kept.","labels":1,"seconds_difference":2329.0,"score_ratio":13.5} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4pufyz","c_root_id_B":"e4pt99z","created_at_utc_A":1535059481,"created_at_utc_B":1535058440,"score_A":54,"score_B":3,"human_ref_A":"https:\/\/www.seriouseats.com\/2015\/04\/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html","human_ref_B":"If they have some roots, for example like the coriander you can put them in a jar with water inside the fridge. Also try to keep away Any moist.","labels":1,"seconds_difference":1041.0,"score_ratio":18.0} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4q9ych","c_root_id_B":"e4ps79d","created_at_utc_A":1535075030,"created_at_utc_B":1535057529,"score_A":17,"score_B":11,"human_ref_A":"The Serious Eats article tells you all to need to know about storage. However, for my most-used fresh herbs - basil, thyme, rosemary, sage - I also like the approach of \"I just grow a potted one of each out on my deck in the summer and indoors in the winter and clip off the herbs when I need them.\"","human_ref_B":"Chop them up, put in ice cube tray and fill with water. Little herb cubes! You can also use an oil but take that into account when you use them later on to cook.","labels":1,"seconds_difference":17501.0,"score_ratio":1.5454545455} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4pwwc5","c_root_id_B":"e4q9ych","created_at_utc_A":1535061728,"created_at_utc_B":1535075030,"score_A":8,"score_B":17,"human_ref_A":"Fresh herbs keep up pretty well if you bundle them in wet paper towels and put them in ziplocks, and if you get too long on them, it would also be a good idea to either follow the other comments advice on freezing them with a little water in cube trays, or the other comments advice on drying them. Both are good long term methods.","human_ref_B":"The Serious Eats article tells you all to need to know about storage. However, for my most-used fresh herbs - basil, thyme, rosemary, sage - I also like the approach of \"I just grow a potted one of each out on my deck in the summer and indoors in the winter and clip off the herbs when I need them.\"","labels":0,"seconds_difference":13302.0,"score_ratio":2.125} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4q9ych","c_root_id_B":"e4prr7e","created_at_utc_A":1535075030,"created_at_utc_B":1535057152,"score_A":17,"score_B":4,"human_ref_A":"The Serious Eats article tells you all to need to know about storage. However, for my most-used fresh herbs - basil, thyme, rosemary, sage - I also like the approach of \"I just grow a potted one of each out on my deck in the summer and indoors in the winter and clip off the herbs when I need them.\"","human_ref_B":"I dry most of my excess herbs. Tie them in a bundle and hang it upside down somewhere warm, dry, and breezy. Once they\u2019re brittle I either grind or chop them, or just bag\/jar them as is. They\u2019ll keep for months\/years depending on how dry they\u2019re kept.","labels":1,"seconds_difference":17878.0,"score_ratio":4.25} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4q9ych","c_root_id_B":"e4pt99z","created_at_utc_A":1535075030,"created_at_utc_B":1535058440,"score_A":17,"score_B":3,"human_ref_A":"The Serious Eats article tells you all to need to know about storage. However, for my most-used fresh herbs - basil, thyme, rosemary, sage - I also like the approach of \"I just grow a potted one of each out on my deck in the summer and indoors in the winter and clip off the herbs when I need them.\"","human_ref_B":"If they have some roots, for example like the coriander you can put them in a jar with water inside the fridge. Also try to keep away Any moist.","labels":1,"seconds_difference":16590.0,"score_ratio":5.6666666667} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4q3u2h","c_root_id_B":"e4q9ych","created_at_utc_A":1535068810,"created_at_utc_B":1535075030,"score_A":3,"score_B":17,"human_ref_A":"https:\/\/m.imgur.com\/P6s0LZX https:\/\/i.imgur.com\/IUBNErE.jpg","human_ref_B":"The Serious Eats article tells you all to need to know about storage. However, for my most-used fresh herbs - basil, thyme, rosemary, sage - I also like the approach of \"I just grow a potted one of each out on my deck in the summer and indoors in the winter and clip off the herbs when I need them.\"","labels":0,"seconds_difference":6220.0,"score_ratio":5.6666666667} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4q9ych","c_root_id_B":"e4px7jl","created_at_utc_A":1535075030,"created_at_utc_B":1535062024,"score_A":17,"score_B":2,"human_ref_A":"The Serious Eats article tells you all to need to know about storage. However, for my most-used fresh herbs - basil, thyme, rosemary, sage - I also like the approach of \"I just grow a potted one of each out on my deck in the summer and indoors in the winter and clip off the herbs when I need them.\"","human_ref_B":"I second the serious eats article, though I\u2019ve found that even for the \u201ctender herbs\u201d you can wrap them in a wet paper towel as well.","labels":1,"seconds_difference":13006.0,"score_ratio":8.5} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4ps79d","c_root_id_B":"e4prr7e","created_at_utc_A":1535057529,"created_at_utc_B":1535057152,"score_A":11,"score_B":4,"human_ref_A":"Chop them up, put in ice cube tray and fill with water. Little herb cubes! You can also use an oil but take that into account when you use them later on to cook.","human_ref_B":"I dry most of my excess herbs. Tie them in a bundle and hang it upside down somewhere warm, dry, and breezy. Once they\u2019re brittle I either grind or chop them, or just bag\/jar them as is. They\u2019ll keep for months\/years depending on how dry they\u2019re kept.","labels":1,"seconds_difference":377.0,"score_ratio":2.75} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4prr7e","c_root_id_B":"e4pwwc5","created_at_utc_A":1535057152,"created_at_utc_B":1535061728,"score_A":4,"score_B":8,"human_ref_A":"I dry most of my excess herbs. Tie them in a bundle and hang it upside down somewhere warm, dry, and breezy. Once they\u2019re brittle I either grind or chop them, or just bag\/jar them as is. They\u2019ll keep for months\/years depending on how dry they\u2019re kept.","human_ref_B":"Fresh herbs keep up pretty well if you bundle them in wet paper towels and put them in ziplocks, and if you get too long on them, it would also be a good idea to either follow the other comments advice on freezing them with a little water in cube trays, or the other comments advice on drying them. Both are good long term methods.","labels":0,"seconds_difference":4576.0,"score_ratio":2.0} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4pt99z","c_root_id_B":"e4pwwc5","created_at_utc_A":1535058440,"created_at_utc_B":1535061728,"score_A":3,"score_B":8,"human_ref_A":"If they have some roots, for example like the coriander you can put them in a jar with water inside the fridge. Also try to keep away Any moist.","human_ref_B":"Fresh herbs keep up pretty well if you bundle them in wet paper towels and put them in ziplocks, and if you get too long on them, it would also be a good idea to either follow the other comments advice on freezing them with a little water in cube trays, or the other comments advice on drying them. Both are good long term methods.","labels":0,"seconds_difference":3288.0,"score_ratio":2.6666666667} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4prr7e","c_root_id_B":"e4qc4r4","created_at_utc_A":1535057152,"created_at_utc_B":1535077274,"score_A":4,"score_B":8,"human_ref_A":"I dry most of my excess herbs. Tie them in a bundle and hang it upside down somewhere warm, dry, and breezy. Once they\u2019re brittle I either grind or chop them, or just bag\/jar them as is. They\u2019ll keep for months\/years depending on how dry they\u2019re kept.","human_ref_B":"IDK why everyone is trying to come up with crazy ways to store them. For most herbs, look for the freshest packs you can find (if they have them loose in water you are golden). Take them home, cut (with very sharp scissors) 1\/2\" off of the stem, put in shallow water. Best if you can get the stems to not be touching the bottom. I mean what are fresh herbs? They are basically live plants that have their roots severed. If they are too old they might not absorb water (which case you are probably screwed either way, might as well dry them). If they are fresh enough and sit long enough they might take root. Pretty much every herb will do this. If that happens, let the roots grow about an inch long then transfer to soggy soil in a small pot, once the top soil is dry water lightly, keep that up until the plant grows, then you can switch to letting it get near bone dry between watering. Now you have infinite herbs. If you go through all that trouble though, you might as well buy the live plants already in dirt. FYI, oregano, rosemary, thyme, all mints, several more obscure herbs too, these herbs will last literally forever and if they have enough room will even spread on their own. If you grow any plants, grow those in decent size pots, might have to cut some roots (replace with dirt) periodically, good way to give gifts to friends. Edit: forgot to mention if anyone is doubting this method, I've kept parsley in water on the counter long enough for it to get a nutrient deficiency and turn yellow (this was weeks, and it was a store bought bunch). My mother in law has kept rosemary cuttings going for over a month. As long as you don't contaminate them like touching raw chicken before handling them, they will stay safe and fresh at room temperature, though eventually they will either wilt or lose color (and flavor).","labels":0,"seconds_difference":20122.0,"score_ratio":2.0} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4qc4r4","c_root_id_B":"e4pt99z","created_at_utc_A":1535077274,"created_at_utc_B":1535058440,"score_A":8,"score_B":3,"human_ref_A":"IDK why everyone is trying to come up with crazy ways to store them. For most herbs, look for the freshest packs you can find (if they have them loose in water you are golden). Take them home, cut (with very sharp scissors) 1\/2\" off of the stem, put in shallow water. Best if you can get the stems to not be touching the bottom. I mean what are fresh herbs? They are basically live plants that have their roots severed. If they are too old they might not absorb water (which case you are probably screwed either way, might as well dry them). If they are fresh enough and sit long enough they might take root. Pretty much every herb will do this. If that happens, let the roots grow about an inch long then transfer to soggy soil in a small pot, once the top soil is dry water lightly, keep that up until the plant grows, then you can switch to letting it get near bone dry between watering. Now you have infinite herbs. If you go through all that trouble though, you might as well buy the live plants already in dirt. FYI, oregano, rosemary, thyme, all mints, several more obscure herbs too, these herbs will last literally forever and if they have enough room will even spread on their own. If you grow any plants, grow those in decent size pots, might have to cut some roots (replace with dirt) periodically, good way to give gifts to friends. Edit: forgot to mention if anyone is doubting this method, I've kept parsley in water on the counter long enough for it to get a nutrient deficiency and turn yellow (this was weeks, and it was a store bought bunch). My mother in law has kept rosemary cuttings going for over a month. As long as you don't contaminate them like touching raw chicken before handling them, they will stay safe and fresh at room temperature, though eventually they will either wilt or lose color (and flavor).","human_ref_B":"If they have some roots, for example like the coriander you can put them in a jar with water inside the fridge. Also try to keep away Any moist.","labels":1,"seconds_difference":18834.0,"score_ratio":2.6666666667} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4q3u2h","c_root_id_B":"e4qc4r4","created_at_utc_A":1535068810,"created_at_utc_B":1535077274,"score_A":3,"score_B":8,"human_ref_A":"https:\/\/m.imgur.com\/P6s0LZX https:\/\/i.imgur.com\/IUBNErE.jpg","human_ref_B":"IDK why everyone is trying to come up with crazy ways to store them. For most herbs, look for the freshest packs you can find (if they have them loose in water you are golden). Take them home, cut (with very sharp scissors) 1\/2\" off of the stem, put in shallow water. Best if you can get the stems to not be touching the bottom. I mean what are fresh herbs? They are basically live plants that have their roots severed. If they are too old they might not absorb water (which case you are probably screwed either way, might as well dry them). If they are fresh enough and sit long enough they might take root. Pretty much every herb will do this. If that happens, let the roots grow about an inch long then transfer to soggy soil in a small pot, once the top soil is dry water lightly, keep that up until the plant grows, then you can switch to letting it get near bone dry between watering. Now you have infinite herbs. If you go through all that trouble though, you might as well buy the live plants already in dirt. FYI, oregano, rosemary, thyme, all mints, several more obscure herbs too, these herbs will last literally forever and if they have enough room will even spread on their own. If you grow any plants, grow those in decent size pots, might have to cut some roots (replace with dirt) periodically, good way to give gifts to friends. Edit: forgot to mention if anyone is doubting this method, I've kept parsley in water on the counter long enough for it to get a nutrient deficiency and turn yellow (this was weeks, and it was a store bought bunch). My mother in law has kept rosemary cuttings going for over a month. As long as you don't contaminate them like touching raw chicken before handling them, they will stay safe and fresh at room temperature, though eventually they will either wilt or lose color (and flavor).","labels":0,"seconds_difference":8464.0,"score_ratio":2.6666666667} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4qc4r4","c_root_id_B":"e4px7jl","created_at_utc_A":1535077274,"created_at_utc_B":1535062024,"score_A":8,"score_B":2,"human_ref_A":"IDK why everyone is trying to come up with crazy ways to store them. For most herbs, look for the freshest packs you can find (if they have them loose in water you are golden). Take them home, cut (with very sharp scissors) 1\/2\" off of the stem, put in shallow water. Best if you can get the stems to not be touching the bottom. I mean what are fresh herbs? They are basically live plants that have their roots severed. If they are too old they might not absorb water (which case you are probably screwed either way, might as well dry them). If they are fresh enough and sit long enough they might take root. Pretty much every herb will do this. If that happens, let the roots grow about an inch long then transfer to soggy soil in a small pot, once the top soil is dry water lightly, keep that up until the plant grows, then you can switch to letting it get near bone dry between watering. Now you have infinite herbs. If you go through all that trouble though, you might as well buy the live plants already in dirt. FYI, oregano, rosemary, thyme, all mints, several more obscure herbs too, these herbs will last literally forever and if they have enough room will even spread on their own. If you grow any plants, grow those in decent size pots, might have to cut some roots (replace with dirt) periodically, good way to give gifts to friends. Edit: forgot to mention if anyone is doubting this method, I've kept parsley in water on the counter long enough for it to get a nutrient deficiency and turn yellow (this was weeks, and it was a store bought bunch). My mother in law has kept rosemary cuttings going for over a month. As long as you don't contaminate them like touching raw chicken before handling them, they will stay safe and fresh at room temperature, though eventually they will either wilt or lose color (and flavor).","human_ref_B":"I second the serious eats article, though I\u2019ve found that even for the \u201ctender herbs\u201d you can wrap them in a wet paper towel as well.","labels":1,"seconds_difference":15250.0,"score_ratio":4.0} +{"post_id":"99r0mt","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Best way to store fresh herbs? I'd like to use more fresh herbs when cooking, but don't want to buy big bunches and let them go to waste. Can I freeze them or is there another way to store herbs that they can last a while?","c_root_id_A":"e4px7jl","c_root_id_B":"e4q3u2h","created_at_utc_A":1535062024,"created_at_utc_B":1535068810,"score_A":2,"score_B":3,"human_ref_A":"I second the serious eats article, though I\u2019ve found that even for the \u201ctender herbs\u201d you can wrap them in a wet paper towel as well.","human_ref_B":"https:\/\/m.imgur.com\/P6s0LZX https:\/\/i.imgur.com\/IUBNErE.jpg","labels":0,"seconds_difference":6786.0,"score_ratio":1.5} +{"post_id":"4zc5df","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to get extremely fine ground salt? Should I keep looking for a better grinder, or should I get a mortar and pestle? I love popcorn. I love to make it for my friends, I love to cook it on the stovetop, it's great. I like to cook white popcorn in olive oil with just a little sea salt, but my sea salt comes in 'fine' which is too big to stick to the popcorn properly. It falls right through and sticks to the bowl. My other option is to use popcorn salt, which comes in a small shaker that's *much* finer, almost like a powder, except it's expensive. I'm looking for a way to grind my fine salt down into extremely fine salt. I just spent $12 on a fancy salt grinder on Amazon, only to discover when I opened it up that it's actually a pepper grinder and the description, which mentioned an \"ultra fine dusting\" was referring to finely ground spice, not extremely finely ground salt. It's not even ceramic, it's metal; if I've read correctly, salt grinders are supposed to be ceramic so they don't corrode the metal. **tl;dr:** I'm looking for a handheld grinder that produces extremely fine salt powder, and I can't find one that fits the bill. Do I have to buy a mortar and pestle instead?","c_root_id_A":"d6ujqnw","c_root_id_B":"d6ujp1m","created_at_utc_A":1472040854,"created_at_utc_B":1472040756,"score_A":17,"score_B":14,"human_ref_A":"I just put kosher salt through a grain mill. It pretty much turns it to flour. If you PM me your address I'll grind you a quart of it. They sell popcorn salt at Sam's Club but it has diacytl in it.","human_ref_B":"I would suggest a coffee grinder.","labels":1,"seconds_difference":98.0,"score_ratio":1.2142857143} +{"post_id":"4zc5df","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to get extremely fine ground salt? Should I keep looking for a better grinder, or should I get a mortar and pestle? I love popcorn. I love to make it for my friends, I love to cook it on the stovetop, it's great. I like to cook white popcorn in olive oil with just a little sea salt, but my sea salt comes in 'fine' which is too big to stick to the popcorn properly. It falls right through and sticks to the bowl. My other option is to use popcorn salt, which comes in a small shaker that's *much* finer, almost like a powder, except it's expensive. I'm looking for a way to grind my fine salt down into extremely fine salt. I just spent $12 on a fancy salt grinder on Amazon, only to discover when I opened it up that it's actually a pepper grinder and the description, which mentioned an \"ultra fine dusting\" was referring to finely ground spice, not extremely finely ground salt. It's not even ceramic, it's metal; if I've read correctly, salt grinders are supposed to be ceramic so they don't corrode the metal. **tl;dr:** I'm looking for a handheld grinder that produces extremely fine salt powder, and I can't find one that fits the bill. Do I have to buy a mortar and pestle instead?","c_root_id_A":"d6ukadb","c_root_id_B":"d6ujwm2","created_at_utc_A":1472042013,"created_at_utc_B":1472041217,"score_A":8,"score_B":6,"human_ref_A":"You could just run it through a food processor. That'd probablly do it.","human_ref_B":"Would Pickling Salt work?","labels":1,"seconds_difference":796.0,"score_ratio":1.3333333333} +{"post_id":"4zc5df","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to get extremely fine ground salt? Should I keep looking for a better grinder, or should I get a mortar and pestle? I love popcorn. I love to make it for my friends, I love to cook it on the stovetop, it's great. I like to cook white popcorn in olive oil with just a little sea salt, but my sea salt comes in 'fine' which is too big to stick to the popcorn properly. It falls right through and sticks to the bowl. My other option is to use popcorn salt, which comes in a small shaker that's *much* finer, almost like a powder, except it's expensive. I'm looking for a way to grind my fine salt down into extremely fine salt. I just spent $12 on a fancy salt grinder on Amazon, only to discover when I opened it up that it's actually a pepper grinder and the description, which mentioned an \"ultra fine dusting\" was referring to finely ground spice, not extremely finely ground salt. It's not even ceramic, it's metal; if I've read correctly, salt grinders are supposed to be ceramic so they don't corrode the metal. **tl;dr:** I'm looking for a handheld grinder that produces extremely fine salt powder, and I can't find one that fits the bill. Do I have to buy a mortar and pestle instead?","c_root_id_A":"d6ul3se","c_root_id_B":"d6ut4pm","created_at_utc_A":1472043600,"created_at_utc_B":1472055085,"score_A":3,"score_B":5,"human_ref_A":"Either a grain mill or mortar and pestle. Personally, I use the latter for grinding up and any all spices.","human_ref_B":"Other than the good grinding suggestions, consider pickling salt. It's just pure salt in very fine granules to help it dissolve into cold water. It is basically the same as \"popcorn salt\" and much cheaper.","labels":0,"seconds_difference":11485.0,"score_ratio":1.6666666667} +{"post_id":"4zc5df","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to get extremely fine ground salt? Should I keep looking for a better grinder, or should I get a mortar and pestle? I love popcorn. I love to make it for my friends, I love to cook it on the stovetop, it's great. I like to cook white popcorn in olive oil with just a little sea salt, but my sea salt comes in 'fine' which is too big to stick to the popcorn properly. It falls right through and sticks to the bowl. My other option is to use popcorn salt, which comes in a small shaker that's *much* finer, almost like a powder, except it's expensive. I'm looking for a way to grind my fine salt down into extremely fine salt. I just spent $12 on a fancy salt grinder on Amazon, only to discover when I opened it up that it's actually a pepper grinder and the description, which mentioned an \"ultra fine dusting\" was referring to finely ground spice, not extremely finely ground salt. It's not even ceramic, it's metal; if I've read correctly, salt grinders are supposed to be ceramic so they don't corrode the metal. **tl;dr:** I'm looking for a handheld grinder that produces extremely fine salt powder, and I can't find one that fits the bill. Do I have to buy a mortar and pestle instead?","c_root_id_A":"d6uq2ty","c_root_id_B":"d6ut4pm","created_at_utc_A":1472051037,"created_at_utc_B":1472055085,"score_A":3,"score_B":5,"human_ref_A":"I use a small mortar and pestle to grind salt for popcorn. I grind just enough per batch. The nice thing about this way, is if you are in the mood for it you can make flavored salt for your popcorn on the fly without making big batches. Sometimes I add a few dashes of cayenne or curry powder or whatever I'm in the mood for. You can get your salt to a very fine powder this way.","human_ref_B":"Other than the good grinding suggestions, consider pickling salt. It's just pure salt in very fine granules to help it dissolve into cold water. It is basically the same as \"popcorn salt\" and much cheaper.","labels":0,"seconds_difference":4048.0,"score_ratio":1.6666666667} +{"post_id":"4zc5df","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What's the best way to get extremely fine ground salt? Should I keep looking for a better grinder, or should I get a mortar and pestle? I love popcorn. I love to make it for my friends, I love to cook it on the stovetop, it's great. I like to cook white popcorn in olive oil with just a little sea salt, but my sea salt comes in 'fine' which is too big to stick to the popcorn properly. It falls right through and sticks to the bowl. My other option is to use popcorn salt, which comes in a small shaker that's *much* finer, almost like a powder, except it's expensive. I'm looking for a way to grind my fine salt down into extremely fine salt. I just spent $12 on a fancy salt grinder on Amazon, only to discover when I opened it up that it's actually a pepper grinder and the description, which mentioned an \"ultra fine dusting\" was referring to finely ground spice, not extremely finely ground salt. It's not even ceramic, it's metal; if I've read correctly, salt grinders are supposed to be ceramic so they don't corrode the metal. **tl;dr:** I'm looking for a handheld grinder that produces extremely fine salt powder, and I can't find one that fits the bill. Do I have to buy a mortar and pestle instead?","c_root_id_A":"d6ut4pm","c_root_id_B":"d6uqn9u","created_at_utc_A":1472055085,"created_at_utc_B":1472051785,"score_A":5,"score_B":2,"human_ref_A":"Other than the good grinding suggestions, consider pickling salt. It's just pure salt in very fine granules to help it dissolve into cold water. It is basically the same as \"popcorn salt\" and much cheaper.","human_ref_B":"I have this: https:\/\/www.coleandmasonusa.com\/product\/cole-mason-derwent-gourmet-precision-salt-and-pepper-mill\/ and it works great.","labels":1,"seconds_difference":3300.0,"score_ratio":2.5} +{"post_id":"r15t5t","domain":"askculinary_validation","upvote_ratio":0.86,"history":"We have two bags of store-bought stuffing, one white bread and one cornbread. Would it be ok to mix them or would that ruin both? We can make two separate batches but that seems a bit extra for the few amount of people showing up tomorrow. Thanks!","c_root_id_A":"hlwppuf","c_root_id_B":"hlwq1q5","created_at_utc_A":1637766839,"created_at_utc_B":1637766980,"score_A":4,"score_B":16,"human_ref_A":"You won't ruin it but if you have picky eaters, I'd keep them seperate.","human_ref_B":"Mix them up! Like putting two kinds of potato chips in a bowl. No one will complain.","labels":0,"seconds_difference":141.0,"score_ratio":4.0} +{"post_id":"r15t5t","domain":"askculinary_validation","upvote_ratio":0.86,"history":"We have two bags of store-bought stuffing, one white bread and one cornbread. Would it be ok to mix them or would that ruin both? We can make two separate batches but that seems a bit extra for the few amount of people showing up tomorrow. Thanks!","c_root_id_A":"hlwppuf","c_root_id_B":"hlwu4g6","created_at_utc_A":1637766839,"created_at_utc_B":1637768664,"score_A":4,"score_B":8,"human_ref_A":"You won't ruin it but if you have picky eaters, I'd keep them seperate.","human_ref_B":"My mom always mixed them!","labels":0,"seconds_difference":1825.0,"score_ratio":2.0} +{"post_id":"3daf8j","domain":"askculinary_validation","upvote_ratio":0.88,"history":"I wanted to make this easy recipe: \"Grilled mozzarella stuffed chicken \", but I don't have a grill so I thought I would just bake. What would be the best time and temp for not only to fully cook chicken but to melt mozzarella? Thanks in advance! http:\/\/blommi.com\/grilled-stuffed-chicken-italiano-recipe\/ Also, any tips to season them? It says to brush with a little italian dressing.","c_root_id_A":"ct3f8xs","c_root_id_B":"ct39wdm","created_at_utc_A":1436909793,"created_at_utc_B":1436902008,"score_A":9,"score_B":3,"human_ref_A":"Does your oven have a broiler? Broiler is just an upside down grill - use it as a direct substitute.","human_ref_B":"When in doubt 350... But o would up it to 375 for browning purposes","labels":1,"seconds_difference":7785.0,"score_ratio":3.0} +{"post_id":"3daf8j","domain":"askculinary_validation","upvote_ratio":0.88,"history":"I wanted to make this easy recipe: \"Grilled mozzarella stuffed chicken \", but I don't have a grill so I thought I would just bake. What would be the best time and temp for not only to fully cook chicken but to melt mozzarella? Thanks in advance! http:\/\/blommi.com\/grilled-stuffed-chicken-italiano-recipe\/ Also, any tips to season them? It says to brush with a little italian dressing.","c_root_id_A":"ct3f8xs","c_root_id_B":"ct3duv4","created_at_utc_A":1436909793,"created_at_utc_B":1436907685,"score_A":9,"score_B":2,"human_ref_A":"Does your oven have a broiler? Broiler is just an upside down grill - use it as a direct substitute.","human_ref_B":"Definitely salt liberally or brine the chicken at least an hour before cooking. Otherwise it will end up dry and tasteless. MSG or fish sauce would be a welcome addition to the brine to up the savory factor. The dressing will add some vinegar and acidity to the dish, so I would just go with some fresh ground black pepper and maybe some oregano. As for cooking make sure you dry the outside extremely well if you wan't any hope of browning. I would go in a lower oven lets say 250 or so until the chicken hits around 135-140 then hit it with the broiler really quick to try to get some browning. let it rest and the final temp will come up to about 150, any higher and it will be dry. You should use a thermometer rather than time because all ovens and chickens are slightly different and time will not be a good guide.","labels":1,"seconds_difference":2108.0,"score_ratio":4.5} +{"post_id":"3daf8j","domain":"askculinary_validation","upvote_ratio":0.88,"history":"I wanted to make this easy recipe: \"Grilled mozzarella stuffed chicken \", but I don't have a grill so I thought I would just bake. What would be the best time and temp for not only to fully cook chicken but to melt mozzarella? Thanks in advance! http:\/\/blommi.com\/grilled-stuffed-chicken-italiano-recipe\/ Also, any tips to season them? It says to brush with a little italian dressing.","c_root_id_A":"ct3quxi","c_root_id_B":"ct3duv4","created_at_utc_A":1436929272,"created_at_utc_B":1436907685,"score_A":3,"score_B":2,"human_ref_A":"brown in a skillet on medium high heat then dress and finish in a 375F oven. Depending on how thick the chicken is this will take 15-20 mins in the oven. If you really want to get fancy get yourself a cast iron. Preheat the oven to 375F. Brown one side on medium high heat on the cast iron. Flip the chicken, dress, then place the cast iron (chicken and all) in the preheated oven. The other side will brown while the cast iron coasts down to oven temp.","human_ref_B":"Definitely salt liberally or brine the chicken at least an hour before cooking. Otherwise it will end up dry and tasteless. MSG or fish sauce would be a welcome addition to the brine to up the savory factor. The dressing will add some vinegar and acidity to the dish, so I would just go with some fresh ground black pepper and maybe some oregano. As for cooking make sure you dry the outside extremely well if you wan't any hope of browning. I would go in a lower oven lets say 250 or so until the chicken hits around 135-140 then hit it with the broiler really quick to try to get some browning. let it rest and the final temp will come up to about 150, any higher and it will be dry. You should use a thermometer rather than time because all ovens and chickens are slightly different and time will not be a good guide.","labels":1,"seconds_difference":21587.0,"score_ratio":1.5} +{"post_id":"1o5q11","domain":"askculinary_validation","upvote_ratio":0.83,"history":"A slurry or a flour, water mixture. What is better to thicken sauces and soups?","c_root_id_A":"ccp1h7y","c_root_id_B":"ccp0hsj","created_at_utc_A":1381430768,"created_at_utc_B":1381428282,"score_A":13,"score_B":8,"human_ref_A":"cornstarch and cold water, or a good ol' roux","human_ref_B":"Hard to beat a roux, it avoids having to cook out the flour taste when it's in the sauce.","labels":1,"seconds_difference":2486.0,"score_ratio":1.625} +{"post_id":"1o5q11","domain":"askculinary_validation","upvote_ratio":0.83,"history":"A slurry or a flour, water mixture. What is better to thicken sauces and soups?","c_root_id_A":"ccp0pz4","c_root_id_B":"ccp1h7y","created_at_utc_A":1381428866,"created_at_utc_B":1381430768,"score_A":3,"score_B":13,"human_ref_A":"a roux with flour or cornstarch if you are in a hurry.","human_ref_B":"cornstarch and cold water, or a good ol' roux","labels":0,"seconds_difference":1902.0,"score_ratio":4.3333333333} +{"post_id":"1o5q11","domain":"askculinary_validation","upvote_ratio":0.83,"history":"A slurry or a flour, water mixture. What is better to thicken sauces and soups?","c_root_id_A":"ccp2eq2","c_root_id_B":"ccp0hsj","created_at_utc_A":1381433066,"created_at_utc_B":1381428282,"score_A":10,"score_B":8,"human_ref_A":"\"Better\" is relative. Different thickeners have different qualities w.r.t. taste, texture, temperature stability, etc.","human_ref_B":"Hard to beat a roux, it avoids having to cook out the flour taste when it's in the sauce.","labels":1,"seconds_difference":4784.0,"score_ratio":1.25} +{"post_id":"1o5q11","domain":"askculinary_validation","upvote_ratio":0.83,"history":"A slurry or a flour, water mixture. What is better to thicken sauces and soups?","c_root_id_A":"ccp0pz4","c_root_id_B":"ccp2eq2","created_at_utc_A":1381428866,"created_at_utc_B":1381433066,"score_A":3,"score_B":10,"human_ref_A":"a roux with flour or cornstarch if you are in a hurry.","human_ref_B":"\"Better\" is relative. Different thickeners have different qualities w.r.t. taste, texture, temperature stability, etc.","labels":0,"seconds_difference":4200.0,"score_ratio":3.3333333333} +{"post_id":"3epnem","domain":"askculinary_validation","upvote_ratio":0.91,"history":"How can I thicken a fruit spread or sauce? I'm making a crepe cake and I want to alternate layers of chocolate and berries, probably raspberry. With my last attempt, I used chocolate ganache and a plain out-of-a-jar raspberry preserve. It tasted great but the raspberry layers all slid apart while sitting on the plate. What can I do to thicken a raspberry sauce? I need it to stay thick at room temperature, at least as thick as a stiff frosting, and I don't want to add dairy if I can avoid it.","c_root_id_A":"cthce4r","c_root_id_B":"cthc14t","created_at_utc_A":1437964966,"created_at_utc_B":1437964333,"score_A":15,"score_B":4,"human_ref_A":"Pectin","human_ref_B":"With corn starch, also note a fruit sauce can thicken while it cools tio.","labels":1,"seconds_difference":633.0,"score_ratio":3.75} +{"post_id":"3epnem","domain":"askculinary_validation","upvote_ratio":0.91,"history":"How can I thicken a fruit spread or sauce? I'm making a crepe cake and I want to alternate layers of chocolate and berries, probably raspberry. With my last attempt, I used chocolate ganache and a plain out-of-a-jar raspberry preserve. It tasted great but the raspberry layers all slid apart while sitting on the plate. What can I do to thicken a raspberry sauce? I need it to stay thick at room temperature, at least as thick as a stiff frosting, and I don't want to add dairy if I can avoid it.","c_root_id_A":"cthc3la","c_root_id_B":"cthce4r","created_at_utc_A":1437964449,"created_at_utc_B":1437964966,"score_A":3,"score_B":15,"human_ref_A":"I've never tried, but xanthan gum may work for this.","human_ref_B":"Pectin","labels":0,"seconds_difference":517.0,"score_ratio":5.0} +{"post_id":"3epnem","domain":"askculinary_validation","upvote_ratio":0.91,"history":"How can I thicken a fruit spread or sauce? I'm making a crepe cake and I want to alternate layers of chocolate and berries, probably raspberry. With my last attempt, I used chocolate ganache and a plain out-of-a-jar raspberry preserve. It tasted great but the raspberry layers all slid apart while sitting on the plate. What can I do to thicken a raspberry sauce? I need it to stay thick at room temperature, at least as thick as a stiff frosting, and I don't want to add dairy if I can avoid it.","c_root_id_A":"cthepkx","c_root_id_B":"cthc14t","created_at_utc_A":1437969427,"created_at_utc_B":1437964333,"score_A":7,"score_B":4,"human_ref_A":"Arrowroot starch is a fantastic thickener, and makes beautiful glossy fruit sauces.","human_ref_B":"With corn starch, also note a fruit sauce can thicken while it cools tio.","labels":1,"seconds_difference":5094.0,"score_ratio":1.75} +{"post_id":"3epnem","domain":"askculinary_validation","upvote_ratio":0.91,"history":"How can I thicken a fruit spread or sauce? I'm making a crepe cake and I want to alternate layers of chocolate and berries, probably raspberry. With my last attempt, I used chocolate ganache and a plain out-of-a-jar raspberry preserve. It tasted great but the raspberry layers all slid apart while sitting on the plate. What can I do to thicken a raspberry sauce? I need it to stay thick at room temperature, at least as thick as a stiff frosting, and I don't want to add dairy if I can avoid it.","c_root_id_A":"cthc3la","c_root_id_B":"cthepkx","created_at_utc_A":1437964449,"created_at_utc_B":1437969427,"score_A":3,"score_B":7,"human_ref_A":"I've never tried, but xanthan gum may work for this.","human_ref_B":"Arrowroot starch is a fantastic thickener, and makes beautiful glossy fruit sauces.","labels":0,"seconds_difference":4978.0,"score_ratio":2.3333333333} +{"post_id":"3epnem","domain":"askculinary_validation","upvote_ratio":0.91,"history":"How can I thicken a fruit spread or sauce? I'm making a crepe cake and I want to alternate layers of chocolate and berries, probably raspberry. With my last attempt, I used chocolate ganache and a plain out-of-a-jar raspberry preserve. It tasted great but the raspberry layers all slid apart while sitting on the plate. What can I do to thicken a raspberry sauce? I need it to stay thick at room temperature, at least as thick as a stiff frosting, and I don't want to add dairy if I can avoid it.","c_root_id_A":"cthepkx","c_root_id_B":"cthegyr","created_at_utc_A":1437969427,"created_at_utc_B":1437968945,"score_A":7,"score_B":3,"human_ref_A":"Arrowroot starch is a fantastic thickener, and makes beautiful glossy fruit sauces.","human_ref_B":"If you don't mind a very slight color change (brighter), corn starch slurry. For the Most neutral product you can use xanthan gum.","labels":1,"seconds_difference":482.0,"score_ratio":2.3333333333} +{"post_id":"p9fzmf","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Are there any examples of cured meats in Indian\/southwest Asian cousine? Indian cuisine is pretty widely known (at least here in the midwestern US) for the use of a large variety of pungent spices, curries, and tandoori chicken for the most part and that's about it. It occured to me that I couldn't find an example of curing anything aside from pickles using achar. I am curious if anyone has encountered a meat preserved in achar, for example.","c_root_id_A":"h9xvws2","c_root_id_B":"h9xu1fa","created_at_utc_A":1629658491,"created_at_utc_B":1629657677,"score_A":10,"score_B":7,"human_ref_A":"Some parts of coastal West India make fish mole and pickled fish, for one example. Goan sausages are made from cured pork, and heavily spiced. However, those also stem from Portuguese influence during the occupation of Goa. Lots of fish stews also use at least slightly cured fish. Also, a lot of dried small seafood is used for flavouring, but that's not quite the same. India generally has minimal meat usage because of culture, and with pretty year-long animals, the heat, and all the alternate protein sources, so animal preservation wasn't quite necessary and potentially even viable the way it is North. Plus, an abundance of spices and flavourful vegetables makes strongly flavoured cured meats less necessary and important. However, this is all anecdotal with some extrapolation, and with no solid sources, so take this as you will.","human_ref_B":"Keralan meen achar is a thing, but I'm not sure it's cured in the way you mean. There's Maldive fish in Sri Lanka, is more of an air\/smoke cured thing.","labels":1,"seconds_difference":814.0,"score_ratio":1.4285714286} +{"post_id":"p9fzmf","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Are there any examples of cured meats in Indian\/southwest Asian cousine? Indian cuisine is pretty widely known (at least here in the midwestern US) for the use of a large variety of pungent spices, curries, and tandoori chicken for the most part and that's about it. It occured to me that I couldn't find an example of curing anything aside from pickles using achar. I am curious if anyone has encountered a meat preserved in achar, for example.","c_root_id_A":"h9xvws2","c_root_id_B":"h9xrevz","created_at_utc_A":1629658491,"created_at_utc_B":1629656543,"score_A":10,"score_B":3,"human_ref_A":"Some parts of coastal West India make fish mole and pickled fish, for one example. Goan sausages are made from cured pork, and heavily spiced. However, those also stem from Portuguese influence during the occupation of Goa. Lots of fish stews also use at least slightly cured fish. Also, a lot of dried small seafood is used for flavouring, but that's not quite the same. India generally has minimal meat usage because of culture, and with pretty year-long animals, the heat, and all the alternate protein sources, so animal preservation wasn't quite necessary and potentially even viable the way it is North. Plus, an abundance of spices and flavourful vegetables makes strongly flavoured cured meats less necessary and important. However, this is all anecdotal with some extrapolation, and with no solid sources, so take this as you will.","human_ref_B":"I don't know about meat, fish yes. Sun dried bombay duck lasts for ~ 2 years. Smells fishy, but really tasty - https:\/\/www.drybombayduck.com\/","labels":1,"seconds_difference":1948.0,"score_ratio":3.3333333333} +{"post_id":"p9fzmf","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Are there any examples of cured meats in Indian\/southwest Asian cousine? Indian cuisine is pretty widely known (at least here in the midwestern US) for the use of a large variety of pungent spices, curries, and tandoori chicken for the most part and that's about it. It occured to me that I couldn't find an example of curing anything aside from pickles using achar. I am curious if anyone has encountered a meat preserved in achar, for example.","c_root_id_A":"h9xrevz","c_root_id_B":"h9xu1fa","created_at_utc_A":1629656543,"created_at_utc_B":1629657677,"score_A":3,"score_B":7,"human_ref_A":"I don't know about meat, fish yes. Sun dried bombay duck lasts for ~ 2 years. Smells fishy, but really tasty - https:\/\/www.drybombayduck.com\/","human_ref_B":"Keralan meen achar is a thing, but I'm not sure it's cured in the way you mean. There's Maldive fish in Sri Lanka, is more of an air\/smoke cured thing.","labels":0,"seconds_difference":1134.0,"score_ratio":2.3333333333} +{"post_id":"ztphu2","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Lamb Wellington? So, I have a couple of small (\\~3 lb) lamb leg roasts (boneless). I was thinking of using some puff pastry and basically making a lamb wellington. My issue is cooking time -- all of the recipes I've seen call for lamb tenderloin, so I'm not sure how to adjust the cooking time. Any ideas?","c_root_id_A":"j1f8nk8","c_root_id_B":"j1fbl6u","created_at_utc_A":1671832048,"created_at_utc_B":1671833368,"score_A":11,"score_B":20,"human_ref_A":"If you have the equipment for sous vide, could cook it that way then add the puff pastry and cook until that\u2019s golden brown.","human_ref_B":"I would trust a probe thermometer over a timer any day for this application. Nobody would notice a pinhole in the end of their puff pastry (or complain about it if they did)","labels":0,"seconds_difference":1320.0,"score_ratio":1.8181818182} +{"post_id":"8ssgco","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Can you bake pastry appetizers on a gas grill? Hosting a party and trying not to use my oven (it\u2019s summer). I have several dozen pastry appetizers I need to bake (fillo cups, puff pastry filled with cheeses etc). Can I bake these on a sheet pan in my gas grill on a low heat setting or do the grill plates get so hot they\u2019d burn the pastries or scorch my sheet pan?","c_root_id_A":"e11xpqt","c_root_id_B":"e11vkpl","created_at_utc_A":1529595536,"created_at_utc_B":1529593707,"score_A":26,"score_B":15,"human_ref_A":"I would say yes, but you really need to do a test run first. It will vary wildly by the grill. Ceramic grills are great for this, and higher end grills are good at maintaining an even temperature, but most grills cook very unevenly and have hot spots. If you have a pizza stone it will help control the temp, and you can place your sheet pan on the stone. I've cooked pizza and breads on my cheaper grill with great success, but I've never tried pastries. Can you precook or par-bake, and then finish on the grill or oven?","human_ref_B":"You'll need to test how good your grill is at holding a temperature with the lid down. Those kinds of pastries need surrounding heat, not just heat through the base.","labels":1,"seconds_difference":1829.0,"score_ratio":1.7333333333} +{"post_id":"onbhaj","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to pack lemon curd for a 12 hour flight? My sister is going to Europe. It's a 12 hour flight. I want to pack her some homemade lemon curd which contains eggs. How should I pack the curd? My city has several food canning services which pack the food in tin aur aluminium foil pouches. Should I get it packed in a can? Or can I just pack it in a glass container? If yes, should I freeze it? What is the safest way to send the curd?","c_root_id_A":"h5qqtyy","c_root_id_B":"h5qpc5f","created_at_utc_A":1626695575,"created_at_utc_B":1626694549,"score_A":252,"score_B":101,"human_ref_A":"Most airlines only heat the luggage hold just above freezing to avoid having bottles burst in people's luggage. If the curd is packed in tupperware with tape around the edges to avoid spillage it won't be very different to having it in a cold fridge for a while. Can I have your lemon curd recipe? I've been promising my wife to make her some one day.","human_ref_B":"That's a weird thing to travel with. (dumb question0 Are you certain you are allowed to bring that in Europe ? Also allowed with the airline ? checked or carryon ? I'd put them in glass jars or maybe (better) in deli containers, wrapped in plastic films, individually wrapped in clothing in your suitcase. Lemon curd is stable, it will survive 12 hours in transit.","labels":1,"seconds_difference":1026.0,"score_ratio":2.495049505} +{"post_id":"onbhaj","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to pack lemon curd for a 12 hour flight? My sister is going to Europe. It's a 12 hour flight. I want to pack her some homemade lemon curd which contains eggs. How should I pack the curd? My city has several food canning services which pack the food in tin aur aluminium foil pouches. Should I get it packed in a can? Or can I just pack it in a glass container? If yes, should I freeze it? What is the safest way to send the curd?","c_root_id_A":"h5qy2yj","c_root_id_B":"h5r1ebe","created_at_utc_A":1626699985,"created_at_utc_B":1626701744,"score_A":7,"score_B":46,"human_ref_A":"I travel with reusable ice packs all the time. Just buy the ones you break for a sprain at CVS\/pharmacy and have a few of those around with it.","human_ref_B":"Are you positive that sister really wants this hassle? I don\u2019t know her, you, or the curd so this isn\u2019t personal, but it sounds like a huge pain in the ass to me.","labels":0,"seconds_difference":1759.0,"score_ratio":6.5714285714} +{"post_id":"onbhaj","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to pack lemon curd for a 12 hour flight? My sister is going to Europe. It's a 12 hour flight. I want to pack her some homemade lemon curd which contains eggs. How should I pack the curd? My city has several food canning services which pack the food in tin aur aluminium foil pouches. Should I get it packed in a can? Or can I just pack it in a glass container? If yes, should I freeze it? What is the safest way to send the curd?","c_root_id_A":"h5r1ebe","c_root_id_B":"h5qtnjg","created_at_utc_A":1626701744,"created_at_utc_B":1626697405,"score_A":46,"score_B":2,"human_ref_A":"Are you positive that sister really wants this hassle? I don\u2019t know her, you, or the curd so this isn\u2019t personal, but it sounds like a huge pain in the ass to me.","human_ref_B":"Vac pack it. If you don\u2019t have access to a vac pack machine go to a grocery store and ask nicely for them to do it for you","labels":1,"seconds_difference":4339.0,"score_ratio":23.0} +{"post_id":"onbhaj","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to pack lemon curd for a 12 hour flight? My sister is going to Europe. It's a 12 hour flight. I want to pack her some homemade lemon curd which contains eggs. How should I pack the curd? My city has several food canning services which pack the food in tin aur aluminium foil pouches. Should I get it packed in a can? Or can I just pack it in a glass container? If yes, should I freeze it? What is the safest way to send the curd?","c_root_id_A":"h5r311s","c_root_id_B":"h5qy2yj","created_at_utc_A":1626702564,"created_at_utc_B":1626699985,"score_A":34,"score_B":7,"human_ref_A":"From what I read, lemon curd can be frozen and it also can be canned (in glass) as if it is jam. If you don't have the time to can the lemon curd, you can freeze the curd and then pack it in an insulted cooler bag with several reusable ice packs. https:\/\/practicalselfreliance.com\/canning-lemon-curd\/ https:\/\/nchfp.uga.edu\/how\/can_02\/lemon_curd.html","human_ref_B":"I travel with reusable ice packs all the time. Just buy the ones you break for a sprain at CVS\/pharmacy and have a few of those around with it.","labels":1,"seconds_difference":2579.0,"score_ratio":4.8571428571} +{"post_id":"onbhaj","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to pack lemon curd for a 12 hour flight? My sister is going to Europe. It's a 12 hour flight. I want to pack her some homemade lemon curd which contains eggs. How should I pack the curd? My city has several food canning services which pack the food in tin aur aluminium foil pouches. Should I get it packed in a can? Or can I just pack it in a glass container? If yes, should I freeze it? What is the safest way to send the curd?","c_root_id_A":"h5qtnjg","c_root_id_B":"h5r311s","created_at_utc_A":1626697405,"created_at_utc_B":1626702564,"score_A":2,"score_B":34,"human_ref_A":"Vac pack it. If you don\u2019t have access to a vac pack machine go to a grocery store and ask nicely for them to do it for you","human_ref_B":"From what I read, lemon curd can be frozen and it also can be canned (in glass) as if it is jam. If you don't have the time to can the lemon curd, you can freeze the curd and then pack it in an insulted cooler bag with several reusable ice packs. https:\/\/practicalselfreliance.com\/canning-lemon-curd\/ https:\/\/nchfp.uga.edu\/how\/can_02\/lemon_curd.html","labels":0,"seconds_difference":5159.0,"score_ratio":17.0} +{"post_id":"onbhaj","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to pack lemon curd for a 12 hour flight? My sister is going to Europe. It's a 12 hour flight. I want to pack her some homemade lemon curd which contains eggs. How should I pack the curd? My city has several food canning services which pack the food in tin aur aluminium foil pouches. Should I get it packed in a can? Or can I just pack it in a glass container? If yes, should I freeze it? What is the safest way to send the curd?","c_root_id_A":"h5qy2yj","c_root_id_B":"h5rb3ek","created_at_utc_A":1626699985,"created_at_utc_B":1626706326,"score_A":7,"score_B":14,"human_ref_A":"I travel with reusable ice packs all the time. Just buy the ones you break for a sprain at CVS\/pharmacy and have a few of those around with it.","human_ref_B":"It will not explode, and will not go bad in a few hours. Pack it like you're taking it to a friend's house, done. It's only a 12 hour flight. Wrap the container in clothes\/towels to insulate it a bit and be done with it. The sugar is hydrophilic, so occupies all of the available water, thus denying it to any microbes.","labels":0,"seconds_difference":6341.0,"score_ratio":2.0} +{"post_id":"onbhaj","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to pack lemon curd for a 12 hour flight? My sister is going to Europe. It's a 12 hour flight. I want to pack her some homemade lemon curd which contains eggs. How should I pack the curd? My city has several food canning services which pack the food in tin aur aluminium foil pouches. Should I get it packed in a can? Or can I just pack it in a glass container? If yes, should I freeze it? What is the safest way to send the curd?","c_root_id_A":"h5qtnjg","c_root_id_B":"h5rb3ek","created_at_utc_A":1626697405,"created_at_utc_B":1626706326,"score_A":2,"score_B":14,"human_ref_A":"Vac pack it. If you don\u2019t have access to a vac pack machine go to a grocery store and ask nicely for them to do it for you","human_ref_B":"It will not explode, and will not go bad in a few hours. Pack it like you're taking it to a friend's house, done. It's only a 12 hour flight. Wrap the container in clothes\/towels to insulate it a bit and be done with it. The sugar is hydrophilic, so occupies all of the available water, thus denying it to any microbes.","labels":0,"seconds_difference":8921.0,"score_ratio":7.0} +{"post_id":"onbhaj","domain":"askculinary_validation","upvote_ratio":0.89,"history":"How to pack lemon curd for a 12 hour flight? My sister is going to Europe. It's a 12 hour flight. I want to pack her some homemade lemon curd which contains eggs. How should I pack the curd? My city has several food canning services which pack the food in tin aur aluminium foil pouches. Should I get it packed in a can? Or can I just pack it in a glass container? If yes, should I freeze it? What is the safest way to send the curd?","c_root_id_A":"h5qtnjg","c_root_id_B":"h5qy2yj","created_at_utc_A":1626697405,"created_at_utc_B":1626699985,"score_A":2,"score_B":7,"human_ref_A":"Vac pack it. If you don\u2019t have access to a vac pack machine go to a grocery store and ask nicely for them to do it for you","human_ref_B":"I travel with reusable ice packs all the time. Just buy the ones you break for a sprain at CVS\/pharmacy and have a few of those around with it.","labels":0,"seconds_difference":2580.0,"score_ratio":3.5} +{"post_id":"a4wrip","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Coq au vin with venison? I have 5 lbs of venison stew meat, 4 lbs of chanterelles, juniper berries, and a group of friends coming over this weekend for a Nordic dinner party. My plan was to make *viltgryte*, or wild game stew, but I have been asked to make something without a cream base (butter in the recipe is fine), so that's out. I have been looking at other venison stew\/braise recipes and had the thought that perhaps I could do something almost like a coq au vin with venison. Does that strike you as something that would work? Do you have other recipe ideas?","c_root_id_A":"ebi8pdn","c_root_id_B":"ebifq87","created_at_utc_A":1544462779,"created_at_utc_B":1544467946,"score_A":6,"score_B":8,"human_ref_A":"Here's the real question: Do you actually have stew meat, or do you have cubed meat that doesn't require a long slow cooking to break down the connective tissue? If you have stew meat: Brown and braise stew meat in red wine, a decent stock, lightly seasoned with juniper. Roast\/cook your veg separate, carrots\/parsnips\/potatoes. With one hour to go on braising check the liquid, adding in herbs\/juniper as desired (keeping in mind that you'll be adding more liquid later). Brown your mushrooms off, deglaze pan into just finished braising venison. Remove from heat or turn heat wayyy down. Correct seasoning, add in already cooked veg. Add stock\/extra liquid to thin to desired level. If you want it thicker can do a nicely browned roux, although this separate meat braising\/veg cooking method usually produces a thick enough stew.","human_ref_B":"oh wow... you have no idea how wickedly envious i am of you right now. when my mom had similar ingredients, along with a few more additions of game meat like some partridge, rabbit, and squirrel, she'd do a cassoulet. that might offer another solution if the coq au vin doesn't pan out.","labels":0,"seconds_difference":5167.0,"score_ratio":1.3333333333} +{"post_id":"a4wrip","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Coq au vin with venison? I have 5 lbs of venison stew meat, 4 lbs of chanterelles, juniper berries, and a group of friends coming over this weekend for a Nordic dinner party. My plan was to make *viltgryte*, or wild game stew, but I have been asked to make something without a cream base (butter in the recipe is fine), so that's out. I have been looking at other venison stew\/braise recipes and had the thought that perhaps I could do something almost like a coq au vin with venison. Does that strike you as something that would work? Do you have other recipe ideas?","c_root_id_A":"ebifq87","c_root_id_B":"ebi92qz","created_at_utc_A":1544467946,"created_at_utc_B":1544463066,"score_A":8,"score_B":6,"human_ref_A":"oh wow... you have no idea how wickedly envious i am of you right now. when my mom had similar ingredients, along with a few more additions of game meat like some partridge, rabbit, and squirrel, she'd do a cassoulet. that might offer another solution if the coq au vin doesn't pan out.","human_ref_B":"This is my recipie for venison casserole that my wife thinks is Devine. I have adjusted the quantities to match the quantity you have: Dust the venison liberally in well seasoned flour. Fry off in batches in a heavy casserole dish on very high heat and put to one side. Chop to large onions and gently saut\u00e9 until soft. But not coloured in a mix of oil and butter Slice two large carrots reasonably thinly. Turn the heat up to medium and fry the carrots with 8 juniper berries for two minutes. Add the mushrooms. Cook stiring for a further minute Put the ingredients all back in and still on a medium heat pour in one bottle of red wine. I find a Shiraz works best. Reduce by about a quarter. Add about two litres of good beef or if you can get it game stock or enough to cover by at least an inch. Add a bouquet garnie and 4 bay leaves and season. Transfer to the oven preheated to 170c and cook for 3 hours with a lid on for the first two. Check seasoning and remove the garnie after the two hours.","labels":1,"seconds_difference":4880.0,"score_ratio":1.3333333333} +{"post_id":"a4wrip","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Coq au vin with venison? I have 5 lbs of venison stew meat, 4 lbs of chanterelles, juniper berries, and a group of friends coming over this weekend for a Nordic dinner party. My plan was to make *viltgryte*, or wild game stew, but I have been asked to make something without a cream base (butter in the recipe is fine), so that's out. I have been looking at other venison stew\/braise recipes and had the thought that perhaps I could do something almost like a coq au vin with venison. Does that strike you as something that would work? Do you have other recipe ideas?","c_root_id_A":"ebi99sl","c_root_id_B":"ebifq87","created_at_utc_A":1544463215,"created_at_utc_B":1544467946,"score_A":5,"score_B":8,"human_ref_A":"Regardless of how you choose to cook the venison, I would recommend against using the chantarelles if they're fresh. The flavor of the venison and the typical stewing preparations (especially if you use a red wine base) would almost certainly overpower the mushrooms. I'd recommend this recipe with the cream replaced with maybe 1\/4 cup of chicken stock. I usually replace the onion with a couple of shallots as well. The acidity of the lemony chanterelles will help balance the heaviness of the typical venison preparations.","human_ref_B":"oh wow... you have no idea how wickedly envious i am of you right now. when my mom had similar ingredients, along with a few more additions of game meat like some partridge, rabbit, and squirrel, she'd do a cassoulet. that might offer another solution if the coq au vin doesn't pan out.","labels":0,"seconds_difference":4731.0,"score_ratio":1.6} +{"post_id":"a4wrip","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Coq au vin with venison? I have 5 lbs of venison stew meat, 4 lbs of chanterelles, juniper berries, and a group of friends coming over this weekend for a Nordic dinner party. My plan was to make *viltgryte*, or wild game stew, but I have been asked to make something without a cream base (butter in the recipe is fine), so that's out. I have been looking at other venison stew\/braise recipes and had the thought that perhaps I could do something almost like a coq au vin with venison. Does that strike you as something that would work? Do you have other recipe ideas?","c_root_id_A":"ebifq87","c_root_id_B":"ebi8u1j","created_at_utc_A":1544467946,"created_at_utc_B":1544462879,"score_A":8,"score_B":3,"human_ref_A":"oh wow... you have no idea how wickedly envious i am of you right now. when my mom had similar ingredients, along with a few more additions of game meat like some partridge, rabbit, and squirrel, she'd do a cassoulet. that might offer another solution if the coq au vin doesn't pan out.","human_ref_B":"As noted in other comments -- what cut of venison? Is it wild game (whitetail\/mule deer) or commercial meat (farm-raised elk or imported \"red deer\"?","labels":1,"seconds_difference":5067.0,"score_ratio":2.6666666667} +{"post_id":"a4wrip","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Coq au vin with venison? I have 5 lbs of venison stew meat, 4 lbs of chanterelles, juniper berries, and a group of friends coming over this weekend for a Nordic dinner party. My plan was to make *viltgryte*, or wild game stew, but I have been asked to make something without a cream base (butter in the recipe is fine), so that's out. I have been looking at other venison stew\/braise recipes and had the thought that perhaps I could do something almost like a coq au vin with venison. Does that strike you as something that would work? Do you have other recipe ideas?","c_root_id_A":"ebi9cwb","c_root_id_B":"ebifq87","created_at_utc_A":1544463281,"created_at_utc_B":1544467946,"score_A":3,"score_B":8,"human_ref_A":"Every Christmas I do a braised venison dish in my slow cooker. First I made my own game spice (Juniper, Coriander, Black Pepper, Sumac, Fennel Seeds, Rosemary, Smoked Salt.) which I toast and grind myself. Then I season the chunks venison before I sear it in Sunflower oil and butter. After searing the venison, I toss it in the slow cooker and deglaze the pan with red wine and chokecherry juice and let it reduce for about a minute before I add a splash of Tarragon Vinegar. Add that to the slow cooker along with some venison stock, herb de Provence, and bay leaves and cook on high for 4 hours or low for 8 hours. After that I just make a simple gravy out of the braising liquid.","human_ref_B":"oh wow... you have no idea how wickedly envious i am of you right now. when my mom had similar ingredients, along with a few more additions of game meat like some partridge, rabbit, and squirrel, she'd do a cassoulet. that might offer another solution if the coq au vin doesn't pan out.","labels":0,"seconds_difference":4665.0,"score_ratio":2.6666666667} +{"post_id":"a4wrip","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Coq au vin with venison? I have 5 lbs of venison stew meat, 4 lbs of chanterelles, juniper berries, and a group of friends coming over this weekend for a Nordic dinner party. My plan was to make *viltgryte*, or wild game stew, but I have been asked to make something without a cream base (butter in the recipe is fine), so that's out. I have been looking at other venison stew\/braise recipes and had the thought that perhaps I could do something almost like a coq au vin with venison. Does that strike you as something that would work? Do you have other recipe ideas?","c_root_id_A":"ebi8u1j","c_root_id_B":"ebi92qz","created_at_utc_A":1544462879,"created_at_utc_B":1544463066,"score_A":3,"score_B":6,"human_ref_A":"As noted in other comments -- what cut of venison? Is it wild game (whitetail\/mule deer) or commercial meat (farm-raised elk or imported \"red deer\"?","human_ref_B":"This is my recipie for venison casserole that my wife thinks is Devine. I have adjusted the quantities to match the quantity you have: Dust the venison liberally in well seasoned flour. Fry off in batches in a heavy casserole dish on very high heat and put to one side. Chop to large onions and gently saut\u00e9 until soft. But not coloured in a mix of oil and butter Slice two large carrots reasonably thinly. Turn the heat up to medium and fry the carrots with 8 juniper berries for two minutes. Add the mushrooms. Cook stiring for a further minute Put the ingredients all back in and still on a medium heat pour in one bottle of red wine. I find a Shiraz works best. Reduce by about a quarter. Add about two litres of good beef or if you can get it game stock or enough to cover by at least an inch. Add a bouquet garnie and 4 bay leaves and season. Transfer to the oven preheated to 170c and cook for 3 hours with a lid on for the first two. Check seasoning and remove the garnie after the two hours.","labels":0,"seconds_difference":187.0,"score_ratio":2.0} +{"post_id":"a4wrip","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Coq au vin with venison? I have 5 lbs of venison stew meat, 4 lbs of chanterelles, juniper berries, and a group of friends coming over this weekend for a Nordic dinner party. My plan was to make *viltgryte*, or wild game stew, but I have been asked to make something without a cream base (butter in the recipe is fine), so that's out. I have been looking at other venison stew\/braise recipes and had the thought that perhaps I could do something almost like a coq au vin with venison. Does that strike you as something that would work? Do you have other recipe ideas?","c_root_id_A":"ebi8u1j","c_root_id_B":"ebi99sl","created_at_utc_A":1544462879,"created_at_utc_B":1544463215,"score_A":3,"score_B":5,"human_ref_A":"As noted in other comments -- what cut of venison? Is it wild game (whitetail\/mule deer) or commercial meat (farm-raised elk or imported \"red deer\"?","human_ref_B":"Regardless of how you choose to cook the venison, I would recommend against using the chantarelles if they're fresh. The flavor of the venison and the typical stewing preparations (especially if you use a red wine base) would almost certainly overpower the mushrooms. I'd recommend this recipe with the cream replaced with maybe 1\/4 cup of chicken stock. I usually replace the onion with a couple of shallots as well. The acidity of the lemony chanterelles will help balance the heaviness of the typical venison preparations.","labels":0,"seconds_difference":336.0,"score_ratio":1.6666666667} +{"post_id":"9mth8t","domain":"askculinary_validation","upvote_ratio":0.86,"history":"When baking cookies whats the difference does temperature for ingredients make this including chilling all the dough. Iv heard it makes them taste better","c_root_id_A":"e7hiccn","c_root_id_B":"e7hf6hk","created_at_utc_A":1539132789,"created_at_utc_B":1539129777,"score_A":12,"score_B":3,"human_ref_A":"It depends on the recipe as well. For some cookies, such as a chocolate chip, many people prefer the spread and chilling the dough gives a chance for the flavor to develop and all of the reactions in the top post to happen. When you're doing cut out cookies ratios and temperatures need to be pretty specific for a cookie to retain it's shape. My personal recipe calls for everything room temp, a blend of sugars, no chill, and bake immediately. If I try to change the temperature of the ingredients it causes the dough to behave differently. Many of my other cookie friends have developed recipes that use less flour, one type of sugar, more eggs, but require chilled dough before and after rolling to retain it's shape due to the higher fat ratio. Basically, if a recipe calls for chilling, you will get best results if you follow those instructions.","human_ref_B":"Letting dough rest is a big deal. So is the temperate of the butter while it's creaming, if thats how the cookie is made. The amount of air it can hold is inversly proportional to its temperature to a certain point, and then it's just a risk to your stand mixer\/arms and a waste of time. 65F is a good starting temperature, as it will warm up through friction through the creaming.","labels":1,"seconds_difference":3012.0,"score_ratio":4.0} +{"post_id":"9mth8t","domain":"askculinary_validation","upvote_ratio":0.86,"history":"When baking cookies whats the difference does temperature for ingredients make this including chilling all the dough. Iv heard it makes them taste better","c_root_id_A":"e7hf6hk","c_root_id_B":"e7hq41b","created_at_utc_A":1539129777,"created_at_utc_B":1539140165,"score_A":3,"score_B":9,"human_ref_A":"Letting dough rest is a big deal. So is the temperate of the butter while it's creaming, if thats how the cookie is made. The amount of air it can hold is inversly proportional to its temperature to a certain point, and then it's just a risk to your stand mixer\/arms and a waste of time. 65F is a good starting temperature, as it will warm up through friction through the creaming.","human_ref_B":"Others have given some answers, let me add some: When *mixing* things together, temperature matters for the sake of making things consistent. Cold butter doesn't like to spread, for instance. And if you add something cold (like eggs) to room temp butter, it has an opportunity to seize up and give you an uneven texture. After you've gotten it all mixed up, if you let it rest you're going to be taking advantage of a big baker secret: autolyse. Basically, as others have described, you're giving time for all those starches in the flour to fully hydrate. This changes the flavor and texture, and in my view gives virtually all baked goods that can take advantage of this method a depth of flavor that it might otherwise lack. To see it in action, just whip up your favorite back, then bake 1\/4 of the batch immediately, then another after an hour in the fridge, another after a night in the fridge, and another after a day or two frozen. You'll find that the flavor becomes more intense and interesting as you let it rest. For cookies, in my opinion you get a ceiling to this affect around 1-2 days in the fridge.","labels":0,"seconds_difference":10388.0,"score_ratio":3.0} +{"post_id":"3fm184","domain":"askculinary_validation","upvote_ratio":0.9,"history":"I bought some dry Mexican Mole at the grocery store. How do I prepare it? I threw it in with some pork in the slow cooker and that was obviously not how it is done. Please advise. Thanks in advance.","c_root_id_A":"ctpuoxd","c_root_id_B":"ctpule4","created_at_utc_A":1438608126,"created_at_utc_B":1438607886,"score_A":9,"score_B":4,"human_ref_A":"It's likely more of a rub \/ spice blend than a dehydrated sauce base. I lube in a pretty densely \"spanish grocery\" populated area in the Metro NYC area. I've seen jarred mole sauce and I've seen \"mole spice mix\" but never powdered mole. Use it as you've been using it. If you want a simpler mole solution, I'd bet that whatever store you got the powder at will also have Mahler jarred mole or something similar. Edit: autocorrect changed \"live\" to \"lube.\" I'm leaving it...out of principle.","human_ref_B":"I guess it depends, but typically you bring it to the consistency you want by adding some chicken stock then use it as a sauce. It's most frequently used to braise chicken. If you wanted to do pulled pork I would cook the pork like normal, and then prepare your mole and add it to the shredded pork like the last half hour or so.","labels":1,"seconds_difference":240.0,"score_ratio":2.25} +{"post_id":"3fm184","domain":"askculinary_validation","upvote_ratio":0.9,"history":"I bought some dry Mexican Mole at the grocery store. How do I prepare it? I threw it in with some pork in the slow cooker and that was obviously not how it is done. Please advise. Thanks in advance.","c_root_id_A":"ctpy7e3","c_root_id_B":"ctpule4","created_at_utc_A":1438614932,"created_at_utc_B":1438607886,"score_A":6,"score_B":4,"human_ref_A":"I have done that, mole with pork in slow cooker, it has turned out alright... Mole is NEVER to be eaten or prepared dry, or as a rub, it's always a sauce (how runny\/thick is a matter of taste, though). Just mix the powder with water\/chicken stock to make a sauce, then pour over the pork. A lot of traditional mexican dishes benefit greatly of long cooking times at relatively low temp, it mimics the process of clay pots over hot coals... Source: I'm Mexican, my grandma used to make mole, and right now your post reminded me I have a TON of mole in the fridge... :D","human_ref_B":"I guess it depends, but typically you bring it to the consistency you want by adding some chicken stock then use it as a sauce. It's most frequently used to braise chicken. If you wanted to do pulled pork I would cook the pork like normal, and then prepare your mole and add it to the shredded pork like the last half hour or so.","labels":1,"seconds_difference":7046.0,"score_ratio":1.5} +{"post_id":"3fm184","domain":"askculinary_validation","upvote_ratio":0.9,"history":"I bought some dry Mexican Mole at the grocery store. How do I prepare it? I threw it in with some pork in the slow cooker and that was obviously not how it is done. Please advise. Thanks in advance.","c_root_id_A":"ctpy7e3","c_root_id_B":"ctpx7np","created_at_utc_A":1438614932,"created_at_utc_B":1438613210,"score_A":6,"score_B":2,"human_ref_A":"I have done that, mole with pork in slow cooker, it has turned out alright... Mole is NEVER to be eaten or prepared dry, or as a rub, it's always a sauce (how runny\/thick is a matter of taste, though). Just mix the powder with water\/chicken stock to make a sauce, then pour over the pork. A lot of traditional mexican dishes benefit greatly of long cooking times at relatively low temp, it mimics the process of clay pots over hot coals... Source: I'm Mexican, my grandma used to make mole, and right now your post reminded me I have a TON of mole in the fridge... :D","human_ref_B":"is it this stuff? http:\/\/ecx.images-amazon.com\/images\/I\/61fRYJVHBZL._SX425_.jpg If so, it stumped me the first time as well, then I realized there were some tiny directions printed on the label. It basically said to mix 2 tablespoons of the paste into a cup or so of chicken broth in a saucepan over low-medium heat (so prepared separately from your protein). I personally mix the contents of the jar via violent shaking, I think it gives a better flavor, but it also just might be the personal investment of the workout before hand that makes me think it tastes better. You can also add regular mole ingredients into it to make it more mole-ish, like peanut butter, coco powder, chiles.","labels":1,"seconds_difference":1722.0,"score_ratio":3.0} +{"post_id":"l1eeqq","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Just bought lard for the 1st time from a Mexican butcher to make some carnitas. What's the deal with this separation? Bottom layer looked like what I expected lard to look like, but what about the liquid on top? Am I supposed to discard it or strain it? Mix it all in? Use as stock? https:\/\/i.imgur.com\/HZ0bDxH.jpg","c_root_id_A":"gjyyp7v","c_root_id_B":"gjzg4hy","created_at_utc_A":1611167292,"created_at_utc_B":1611174862,"score_A":6,"score_B":23,"human_ref_A":"Is it a jelly texture when cold? If so it\u2019s probably pork juices leftover from whatever they were rendering. I get a similar effect when I make duck confit. Perfectly fine to use in carnitas. It\u2019s basically just concentrated pork stock\/jelly.","human_ref_B":"Industrial Lard is homogenized, so it doesn't do that You just got lard, no homo.","labels":0,"seconds_difference":7570.0,"score_ratio":3.8333333333} +{"post_id":"46beoq","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Question: are the concerns over the adulteration of parmesan cheese solely about pre-shredded cheese (canned or otherwise), or is it also relevant to blocks of parmesan? I just read this article in the Post (https:\/\/www.washingtonpost.com\/news\/wonk\/wp\/2016\/02\/17\/parmesan-cheese-is-not-what-it-seems\/?wpmm=1&wpisrc=nl_evening) about adulteration of parmesan cheese. Is the issue only over pre-shredded cheese, or does it also potentially involve the blocks of cheese I get from the supermarket or specialty cheese shop?","c_root_id_A":"d03t1cx","c_root_id_B":"d0404a5","created_at_utc_A":1455750232,"created_at_utc_B":1455761461,"score_A":7,"score_B":61,"human_ref_A":"I wouldn't be so sure about the blocks of cheese at the supermarket either unless they came from Italy. This is a hugely complicated issue that mainly has to do with the standard of identity which (by my reading) gives processors huge leeway to make the cheese however they want and sell it as Parmesan cheese as long as they meet the key requirements in the food code: > It is characterized by a granular texture and a hard and brittle rind. It grates readily. It contains not more than 32 percent of moisture, and its solids contain not less than 32 percent of milkfat, as determined by the methods prescribed in 133.5 (a), (b), and (d). It is cured for not less than 10 months. The code goes on to specify how the milk is to be treated during the cheese making process. The code never explicitly states that other ingredients cannot be added. The intent of the standard of identity is clear - to ensure that the product being sold does not contain excess moisture or non-milk sources of fat in order to cost reduce it. If companies were allowed to make 33% moisture Parm cheese you had better believe they would do it as that 1% moisture is just them being able to sell extra water to the customer. So the law here isn't very specific in stating that Parmesan cheese can contain only X, Y, and Z as ingredients or it must be called something else. It's presenting a reasonable set of specifications that manufacturers figured out they can meet and therefore still call something Parmesan cheese - except they can add things to it to cost reduce it such as rework from other low moisture cheese or cellulose. The law is 100% clear that all ingredients must be declared on the label. The scumbag food company discussed in the WP article was in clear and blatant violation of food labeling laws and deserved every bit of punishment they got. All that being said - I'll bet the FDA tightens up this law sometime soon (2-5 years is \"soon\" to them.\" I wouldn't be surprised if a lot of mass-produced Parmesan cheese ends up getting labeled as \"Parmesan style cheese product\" or something equally awful if additives beyond what's necessary for consistent cheese formation and preservation are used. I tend to view the whole thing with a grain of salt. The only cheese I recognize as Parmesan is made in the Parma region of Italy. Everything else is just processed food which is technically cheese. It usually tastes good but if a recipe calls for Parmesan cheese I'm going to the Italian grocery store where they have what I need. If I need something tasty to sprinkle on a slice of pizza at home I'll use the Kraft stuff in a plastic bottle. Edit: I like cheese.","human_ref_B":"It only pertains to the cheese in the can; shelf stable pre-grated parmesan. And it's not really news, since powdered cellulose has been an ingredient in this cheese for ages. Why it's suddenly getting coverage again, I couldn't say, but the same story was making the rounds in 2011, 2012, and 2014. The issue is more with the labeling on the cans claiming \"100% parmesan\" than it is to do with any inherent dangers to powdered cellulose. Cellulose is naturally in many foods, like cruciferous vegetables, as well as wood. A great number of drug tablets contain cellulose as filler, and it's used as a stabilizer, thickener, and filler and loads of processed foods. Many shredded cheeses list powdered cellulose as well, as it's used to keep the cheese from sticking into one big clump. It added to nutritional supplements for people with digestive issues as well to add fiber to their diet. In other words, other than the false advertising aspect, this is much ado about nothing.","labels":0,"seconds_difference":11229.0,"score_ratio":8.7142857143} +{"post_id":"46beoq","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Question: are the concerns over the adulteration of parmesan cheese solely about pre-shredded cheese (canned or otherwise), or is it also relevant to blocks of parmesan? I just read this article in the Post (https:\/\/www.washingtonpost.com\/news\/wonk\/wp\/2016\/02\/17\/parmesan-cheese-is-not-what-it-seems\/?wpmm=1&wpisrc=nl_evening) about adulteration of parmesan cheese. Is the issue only over pre-shredded cheese, or does it also potentially involve the blocks of cheese I get from the supermarket or specialty cheese shop?","c_root_id_A":"d0404a5","c_root_id_B":"d03s0kp","created_at_utc_A":1455761461,"created_at_utc_B":1455748716,"score_A":61,"score_B":4,"human_ref_A":"It only pertains to the cheese in the can; shelf stable pre-grated parmesan. And it's not really news, since powdered cellulose has been an ingredient in this cheese for ages. Why it's suddenly getting coverage again, I couldn't say, but the same story was making the rounds in 2011, 2012, and 2014. The issue is more with the labeling on the cans claiming \"100% parmesan\" than it is to do with any inherent dangers to powdered cellulose. Cellulose is naturally in many foods, like cruciferous vegetables, as well as wood. A great number of drug tablets contain cellulose as filler, and it's used as a stabilizer, thickener, and filler and loads of processed foods. Many shredded cheeses list powdered cellulose as well, as it's used to keep the cheese from sticking into one big clump. It added to nutritional supplements for people with digestive issues as well to add fiber to their diet. In other words, other than the false advertising aspect, this is much ado about nothing.","human_ref_B":"That's just about the shredded stuff, I'm sure.","labels":1,"seconds_difference":12745.0,"score_ratio":15.25} +{"post_id":"46beoq","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Question: are the concerns over the adulteration of parmesan cheese solely about pre-shredded cheese (canned or otherwise), or is it also relevant to blocks of parmesan? I just read this article in the Post (https:\/\/www.washingtonpost.com\/news\/wonk\/wp\/2016\/02\/17\/parmesan-cheese-is-not-what-it-seems\/?wpmm=1&wpisrc=nl_evening) about adulteration of parmesan cheese. Is the issue only over pre-shredded cheese, or does it also potentially involve the blocks of cheese I get from the supermarket or specialty cheese shop?","c_root_id_A":"d03t1cx","c_root_id_B":"d043s77","created_at_utc_A":1455750232,"created_at_utc_B":1455767328,"score_A":7,"score_B":16,"human_ref_A":"I wouldn't be so sure about the blocks of cheese at the supermarket either unless they came from Italy. This is a hugely complicated issue that mainly has to do with the standard of identity which (by my reading) gives processors huge leeway to make the cheese however they want and sell it as Parmesan cheese as long as they meet the key requirements in the food code: > It is characterized by a granular texture and a hard and brittle rind. It grates readily. It contains not more than 32 percent of moisture, and its solids contain not less than 32 percent of milkfat, as determined by the methods prescribed in 133.5 (a), (b), and (d). It is cured for not less than 10 months. The code goes on to specify how the milk is to be treated during the cheese making process. The code never explicitly states that other ingredients cannot be added. The intent of the standard of identity is clear - to ensure that the product being sold does not contain excess moisture or non-milk sources of fat in order to cost reduce it. If companies were allowed to make 33% moisture Parm cheese you had better believe they would do it as that 1% moisture is just them being able to sell extra water to the customer. So the law here isn't very specific in stating that Parmesan cheese can contain only X, Y, and Z as ingredients or it must be called something else. It's presenting a reasonable set of specifications that manufacturers figured out they can meet and therefore still call something Parmesan cheese - except they can add things to it to cost reduce it such as rework from other low moisture cheese or cellulose. The law is 100% clear that all ingredients must be declared on the label. The scumbag food company discussed in the WP article was in clear and blatant violation of food labeling laws and deserved every bit of punishment they got. All that being said - I'll bet the FDA tightens up this law sometime soon (2-5 years is \"soon\" to them.\" I wouldn't be surprised if a lot of mass-produced Parmesan cheese ends up getting labeled as \"Parmesan style cheese product\" or something equally awful if additives beyond what's necessary for consistent cheese formation and preservation are used. I tend to view the whole thing with a grain of salt. The only cheese I recognize as Parmesan is made in the Parma region of Italy. Everything else is just processed food which is technically cheese. It usually tastes good but if a recipe calls for Parmesan cheese I'm going to the Italian grocery store where they have what I need. If I need something tasty to sprinkle on a slice of pizza at home I'll use the Kraft stuff in a plastic bottle. Edit: I like cheese.","human_ref_B":"To add on *why* it's only the shredded stuff: cellulose is an anti-caking agent to prevent the pieces of cheese from sticking together. You won't find it in blocks because: There's no point I'm not even sure the cellulose would stay suspended in the course of the cheese-making process There's no point","labels":0,"seconds_difference":17096.0,"score_ratio":2.2857142857} +{"post_id":"46beoq","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Question: are the concerns over the adulteration of parmesan cheese solely about pre-shredded cheese (canned or otherwise), or is it also relevant to blocks of parmesan? I just read this article in the Post (https:\/\/www.washingtonpost.com\/news\/wonk\/wp\/2016\/02\/17\/parmesan-cheese-is-not-what-it-seems\/?wpmm=1&wpisrc=nl_evening) about adulteration of parmesan cheese. Is the issue only over pre-shredded cheese, or does it also potentially involve the blocks of cheese I get from the supermarket or specialty cheese shop?","c_root_id_A":"d03s0kp","c_root_id_B":"d043s77","created_at_utc_A":1455748716,"created_at_utc_B":1455767328,"score_A":4,"score_B":16,"human_ref_A":"That's just about the shredded stuff, I'm sure.","human_ref_B":"To add on *why* it's only the shredded stuff: cellulose is an anti-caking agent to prevent the pieces of cheese from sticking together. You won't find it in blocks because: There's no point I'm not even sure the cellulose would stay suspended in the course of the cheese-making process There's no point","labels":0,"seconds_difference":18612.0,"score_ratio":4.0} +{"post_id":"46beoq","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Question: are the concerns over the adulteration of parmesan cheese solely about pre-shredded cheese (canned or otherwise), or is it also relevant to blocks of parmesan? I just read this article in the Post (https:\/\/www.washingtonpost.com\/news\/wonk\/wp\/2016\/02\/17\/parmesan-cheese-is-not-what-it-seems\/?wpmm=1&wpisrc=nl_evening) about adulteration of parmesan cheese. Is the issue only over pre-shredded cheese, or does it also potentially involve the blocks of cheese I get from the supermarket or specialty cheese shop?","c_root_id_A":"d04bbl7","c_root_id_B":"d03t1cx","created_at_utc_A":1455785014,"created_at_utc_B":1455750232,"score_A":8,"score_B":7,"human_ref_A":"The only real, true Parmesan is parmigiano reggiano. It is always worth the money and puts the imitators to shame. It will not contain any of the contaminated stuff.","human_ref_B":"I wouldn't be so sure about the blocks of cheese at the supermarket either unless they came from Italy. This is a hugely complicated issue that mainly has to do with the standard of identity which (by my reading) gives processors huge leeway to make the cheese however they want and sell it as Parmesan cheese as long as they meet the key requirements in the food code: > It is characterized by a granular texture and a hard and brittle rind. It grates readily. It contains not more than 32 percent of moisture, and its solids contain not less than 32 percent of milkfat, as determined by the methods prescribed in 133.5 (a), (b), and (d). It is cured for not less than 10 months. The code goes on to specify how the milk is to be treated during the cheese making process. The code never explicitly states that other ingredients cannot be added. The intent of the standard of identity is clear - to ensure that the product being sold does not contain excess moisture or non-milk sources of fat in order to cost reduce it. If companies were allowed to make 33% moisture Parm cheese you had better believe they would do it as that 1% moisture is just them being able to sell extra water to the customer. So the law here isn't very specific in stating that Parmesan cheese can contain only X, Y, and Z as ingredients or it must be called something else. It's presenting a reasonable set of specifications that manufacturers figured out they can meet and therefore still call something Parmesan cheese - except they can add things to it to cost reduce it such as rework from other low moisture cheese or cellulose. The law is 100% clear that all ingredients must be declared on the label. The scumbag food company discussed in the WP article was in clear and blatant violation of food labeling laws and deserved every bit of punishment they got. All that being said - I'll bet the FDA tightens up this law sometime soon (2-5 years is \"soon\" to them.\" I wouldn't be surprised if a lot of mass-produced Parmesan cheese ends up getting labeled as \"Parmesan style cheese product\" or something equally awful if additives beyond what's necessary for consistent cheese formation and preservation are used. I tend to view the whole thing with a grain of salt. The only cheese I recognize as Parmesan is made in the Parma region of Italy. Everything else is just processed food which is technically cheese. It usually tastes good but if a recipe calls for Parmesan cheese I'm going to the Italian grocery store where they have what I need. If I need something tasty to sprinkle on a slice of pizza at home I'll use the Kraft stuff in a plastic bottle. Edit: I like cheese.","labels":1,"seconds_difference":34782.0,"score_ratio":1.1428571429} +{"post_id":"46beoq","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Question: are the concerns over the adulteration of parmesan cheese solely about pre-shredded cheese (canned or otherwise), or is it also relevant to blocks of parmesan? I just read this article in the Post (https:\/\/www.washingtonpost.com\/news\/wonk\/wp\/2016\/02\/17\/parmesan-cheese-is-not-what-it-seems\/?wpmm=1&wpisrc=nl_evening) about adulteration of parmesan cheese. Is the issue only over pre-shredded cheese, or does it also potentially involve the blocks of cheese I get from the supermarket or specialty cheese shop?","c_root_id_A":"d03s0kp","c_root_id_B":"d04bbl7","created_at_utc_A":1455748716,"created_at_utc_B":1455785014,"score_A":4,"score_B":8,"human_ref_A":"That's just about the shredded stuff, I'm sure.","human_ref_B":"The only real, true Parmesan is parmigiano reggiano. It is always worth the money and puts the imitators to shame. It will not contain any of the contaminated stuff.","labels":0,"seconds_difference":36298.0,"score_ratio":2.0} +{"post_id":"46beoq","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Question: are the concerns over the adulteration of parmesan cheese solely about pre-shredded cheese (canned or otherwise), or is it also relevant to blocks of parmesan? I just read this article in the Post (https:\/\/www.washingtonpost.com\/news\/wonk\/wp\/2016\/02\/17\/parmesan-cheese-is-not-what-it-seems\/?wpmm=1&wpisrc=nl_evening) about adulteration of parmesan cheese. Is the issue only over pre-shredded cheese, or does it also potentially involve the blocks of cheese I get from the supermarket or specialty cheese shop?","c_root_id_A":"d03t1cx","c_root_id_B":"d03s0kp","created_at_utc_A":1455750232,"created_at_utc_B":1455748716,"score_A":7,"score_B":4,"human_ref_A":"I wouldn't be so sure about the blocks of cheese at the supermarket either unless they came from Italy. This is a hugely complicated issue that mainly has to do with the standard of identity which (by my reading) gives processors huge leeway to make the cheese however they want and sell it as Parmesan cheese as long as they meet the key requirements in the food code: > It is characterized by a granular texture and a hard and brittle rind. It grates readily. It contains not more than 32 percent of moisture, and its solids contain not less than 32 percent of milkfat, as determined by the methods prescribed in 133.5 (a), (b), and (d). It is cured for not less than 10 months. The code goes on to specify how the milk is to be treated during the cheese making process. The code never explicitly states that other ingredients cannot be added. The intent of the standard of identity is clear - to ensure that the product being sold does not contain excess moisture or non-milk sources of fat in order to cost reduce it. If companies were allowed to make 33% moisture Parm cheese you had better believe they would do it as that 1% moisture is just them being able to sell extra water to the customer. So the law here isn't very specific in stating that Parmesan cheese can contain only X, Y, and Z as ingredients or it must be called something else. It's presenting a reasonable set of specifications that manufacturers figured out they can meet and therefore still call something Parmesan cheese - except they can add things to it to cost reduce it such as rework from other low moisture cheese or cellulose. The law is 100% clear that all ingredients must be declared on the label. The scumbag food company discussed in the WP article was in clear and blatant violation of food labeling laws and deserved every bit of punishment they got. All that being said - I'll bet the FDA tightens up this law sometime soon (2-5 years is \"soon\" to them.\" I wouldn't be surprised if a lot of mass-produced Parmesan cheese ends up getting labeled as \"Parmesan style cheese product\" or something equally awful if additives beyond what's necessary for consistent cheese formation and preservation are used. I tend to view the whole thing with a grain of salt. The only cheese I recognize as Parmesan is made in the Parma region of Italy. Everything else is just processed food which is technically cheese. It usually tastes good but if a recipe calls for Parmesan cheese I'm going to the Italian grocery store where they have what I need. If I need something tasty to sprinkle on a slice of pizza at home I'll use the Kraft stuff in a plastic bottle. Edit: I like cheese.","human_ref_B":"That's just about the shredded stuff, I'm sure.","labels":1,"seconds_difference":1516.0,"score_ratio":1.75} +{"post_id":"46beoq","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Question: are the concerns over the adulteration of parmesan cheese solely about pre-shredded cheese (canned or otherwise), or is it also relevant to blocks of parmesan? I just read this article in the Post (https:\/\/www.washingtonpost.com\/news\/wonk\/wp\/2016\/02\/17\/parmesan-cheese-is-not-what-it-seems\/?wpmm=1&wpisrc=nl_evening) about adulteration of parmesan cheese. Is the issue only over pre-shredded cheese, or does it also potentially involve the blocks of cheese I get from the supermarket or specialty cheese shop?","c_root_id_A":"d03s0kp","c_root_id_B":"d04hcgy","created_at_utc_A":1455748716,"created_at_utc_B":1455804527,"score_A":4,"score_B":7,"human_ref_A":"That's just about the shredded stuff, I'm sure.","human_ref_B":"It also includes block cheese. Most of the respondents here are getting hung up on the cellulose additives (which affects all grated cheeses, not just parm), but the other half of the article writes about how much of the Parm and Romano produced in the US, also in block form, is a far from the real thing and more closely resembles mozzarella, cheddar and other cheeses. Aside from flavor disappointment, this becomes very important if you're trying to make a cheese-based sauce like pasta all' amatriciana or cacio e peppe where you need the parm to emulsify smoothly. Try doing that with a block of American-made \"Parmesan\" and you end up with a stringy ball of hard, mozzarella-like cheese. edit: If you're curious, pick up a block of Digiorno or other American-made \"Parm\" and bend it. Real aged Parmesan from Italy is dry, brittle and will crack apart when folded. The imitation stuff is more elastic and will bend much further than real Parm, and it often will tear and peel away from itself instead of cracking apart. This isn't a catch-all method of gauging cheese quality, just a way to see that there is a large difference in properties between real and US-made Parm, and these differences in properties can have a huge effect when trying to use US-made Parm for anything other than garnish.","labels":0,"seconds_difference":55811.0,"score_ratio":1.75} +{"post_id":"2pldwh","domain":"askculinary_validation","upvote_ratio":0.74,"history":"If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.","c_root_id_A":"cmy4hp3","c_root_id_B":"cmy4wpu","created_at_utc_A":1418863759,"created_at_utc_B":1418864627,"score_A":6,"score_B":8,"human_ref_A":"I use Alton Brown's Honey Turkey Brine - I can taste the honey in the bird.","human_ref_B":"I have trouble believing that poaching liquid would impart *zero* flavor. I suppose it would depend on the item being poached, something that can absorb a quantity of the liquid could theoretically absorb the flavor too. I'm also skeptical considering the fact that poaching in a court-bouillon is a classic technique.","labels":0,"seconds_difference":868.0,"score_ratio":1.3333333333} +{"post_id":"2pldwh","domain":"askculinary_validation","upvote_ratio":0.74,"history":"If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.","c_root_id_A":"cmxq9ql","c_root_id_B":"cmy4wpu","created_at_utc_A":1418838118,"created_at_utc_B":1418864627,"score_A":2,"score_B":8,"human_ref_A":"You're exactly right. Flavoring a poaching liquid is most useful because it makes the kitchen smell delicious, not because it adds a whole lot to the food (excepting what you're also saying about using the liquid for a sauce\/etc.)","human_ref_B":"I have trouble believing that poaching liquid would impart *zero* flavor. I suppose it would depend on the item being poached, something that can absorb a quantity of the liquid could theoretically absorb the flavor too. I'm also skeptical considering the fact that poaching in a court-bouillon is a classic technique.","labels":0,"seconds_difference":26509.0,"score_ratio":4.0} +{"post_id":"2pldwh","domain":"askculinary_validation","upvote_ratio":0.74,"history":"If flavoring a brine is pointless, does this also apply to poaching liquid? I recall from an article on Serious Eats that Kenji concluded that adding flavoring to brines (fresh herbs, spices, etc.) was, more or less, pointless as the flavoring molecules were too big to ever actually penetrate the meat (though they might add a bit of flavor simply by adhering to the outside when removed from the brine). Salt is the obvious exception; not sure about sugar? I am wondering if the same thing can be said for a poaching liquid? My intuition says yes but maybe the heating process changes something. Obviously if you are going to use the poaching liquid to make a broth or as the base for a stock after then it would be worthwhile but I am talking strictly about poaching for use in another application, say for something like a salad where you wanted the more delicate and moist texture of a poached chicken.","c_root_id_A":"cmy4hp3","c_root_id_B":"cmxq9ql","created_at_utc_A":1418863759,"created_at_utc_B":1418838118,"score_A":6,"score_B":2,"human_ref_A":"I use Alton Brown's Honey Turkey Brine - I can taste the honey in the bird.","human_ref_B":"You're exactly right. Flavoring a poaching liquid is most useful because it makes the kitchen smell delicious, not because it adds a whole lot to the food (excepting what you're also saying about using the liquid for a sauce\/etc.)","labels":1,"seconds_difference":25641.0,"score_ratio":3.0} +{"post_id":"k1k5um","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Odd question - is there a way to tell if I'm being sold the wrong spice mix? Ordered a spekuloos blend with the following spices in order: Cinnamon, aniseed, clove, ground coriander, ground ginger, nutmeg, white pepper, cardamom, allspice & black pepper. Came with the sticker that didn't have all the ingredients, missing: *aniseed, ground coriander, allspice & black pepper*. Called, complained, yadda yadda, they were gonna send me it when they had it as they have \"two providers, with two different blends, but we thought it confusing to mention that online so we just put the ingredients of one, nobody has ever complained\" - just got an email saying that the one I got was the correct one, that the sticker was a mix up and she sent \"proof\" which looks like a picture from a screen about the other blend (one I ordered). Apparently it was the other, the one with less ingredients, that was out of stock. TL;DR - Basically, how can I tell if it's the right blend or I'm getting \"scammed\" here?","c_root_id_A":"gdpjnhy","c_root_id_B":"gdop4hf","created_at_utc_A":1606429567,"created_at_utc_B":1606414786,"score_A":4,"score_B":2,"human_ref_A":"So from what it sounds like they messed up and don't want to deal with fixing it. However, have you ever smelled ceylon cinnamon? I had not, and it has a huge difference in my opinion to regular cinnamon. And belgium tends to use that rather than the cassia variety sold more typically in the US. This is something to be aware of if you're going to be using cinnamon generally and especially european cinnamon. But tbh ceylon smells amazing, so if that was what was up, you'd probably just prefer it.","human_ref_B":"I know of no practical way unless you maybe have a chemistry set at your disposal. Taste is going to be your best way of determining the spices, or lack of. Allspice has a very complex flavor profile that is similar to a blend of cinnamon, cloves, nutmeg, and a few others, so being able to determine if that is there or not might be difficult even when tasting. Aniseed should have a slight licorice flavor, depending on how much is (supposedly) in the blend. Coriander is very difficult to explain the flavor, and cardamom is as well. It sounds like a shady business, or just plain laziness to advertise their products properly, and I'd avoid them in the future. If they can't be truthful in their advertised products, what else are they being untruthful about?","labels":1,"seconds_difference":14781.0,"score_ratio":2.0} +{"post_id":"k1k5um","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Odd question - is there a way to tell if I'm being sold the wrong spice mix? Ordered a spekuloos blend with the following spices in order: Cinnamon, aniseed, clove, ground coriander, ground ginger, nutmeg, white pepper, cardamom, allspice & black pepper. Came with the sticker that didn't have all the ingredients, missing: *aniseed, ground coriander, allspice & black pepper*. Called, complained, yadda yadda, they were gonna send me it when they had it as they have \"two providers, with two different blends, but we thought it confusing to mention that online so we just put the ingredients of one, nobody has ever complained\" - just got an email saying that the one I got was the correct one, that the sticker was a mix up and she sent \"proof\" which looks like a picture from a screen about the other blend (one I ordered). Apparently it was the other, the one with less ingredients, that was out of stock. TL;DR - Basically, how can I tell if it's the right blend or I'm getting \"scammed\" here?","c_root_id_A":"gdpjnhy","c_root_id_B":"gdorc65","created_at_utc_A":1606429567,"created_at_utc_B":1606415741,"score_A":4,"score_B":3,"human_ref_A":"So from what it sounds like they messed up and don't want to deal with fixing it. However, have you ever smelled ceylon cinnamon? I had not, and it has a huge difference in my opinion to regular cinnamon. And belgium tends to use that rather than the cassia variety sold more typically in the US. This is something to be aware of if you're going to be using cinnamon generally and especially european cinnamon. But tbh ceylon smells amazing, so if that was what was up, you'd probably just prefer it.","human_ref_B":"It\u2019s a premade spice blend, you get what you get. It\u2019s a little silly of them to list it one way and sell another bit there\u2019s not much you can do about it. If want control over what is in it, make it yourself, none of those ingredients are particularly expensive or hard to get.","labels":1,"seconds_difference":13826.0,"score_ratio":1.3333333333} +{"post_id":"k1k5um","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Odd question - is there a way to tell if I'm being sold the wrong spice mix? Ordered a spekuloos blend with the following spices in order: Cinnamon, aniseed, clove, ground coriander, ground ginger, nutmeg, white pepper, cardamom, allspice & black pepper. Came with the sticker that didn't have all the ingredients, missing: *aniseed, ground coriander, allspice & black pepper*. Called, complained, yadda yadda, they were gonna send me it when they had it as they have \"two providers, with two different blends, but we thought it confusing to mention that online so we just put the ingredients of one, nobody has ever complained\" - just got an email saying that the one I got was the correct one, that the sticker was a mix up and she sent \"proof\" which looks like a picture from a screen about the other blend (one I ordered). Apparently it was the other, the one with less ingredients, that was out of stock. TL;DR - Basically, how can I tell if it's the right blend or I'm getting \"scammed\" here?","c_root_id_A":"gdorc65","c_root_id_B":"gdop4hf","created_at_utc_A":1606415741,"created_at_utc_B":1606414786,"score_A":3,"score_B":2,"human_ref_A":"It\u2019s a premade spice blend, you get what you get. It\u2019s a little silly of them to list it one way and sell another bit there\u2019s not much you can do about it. If want control over what is in it, make it yourself, none of those ingredients are particularly expensive or hard to get.","human_ref_B":"I know of no practical way unless you maybe have a chemistry set at your disposal. Taste is going to be your best way of determining the spices, or lack of. Allspice has a very complex flavor profile that is similar to a blend of cinnamon, cloves, nutmeg, and a few others, so being able to determine if that is there or not might be difficult even when tasting. Aniseed should have a slight licorice flavor, depending on how much is (supposedly) in the blend. Coriander is very difficult to explain the flavor, and cardamom is as well. It sounds like a shady business, or just plain laziness to advertise their products properly, and I'd avoid them in the future. If they can't be truthful in their advertised products, what else are they being untruthful about?","labels":1,"seconds_difference":955.0,"score_ratio":1.5} +{"post_id":"64koi0","domain":"askculinary_validation","upvote_ratio":0.84,"history":"I want to make deep-fried latkes... ...any ideas on how to get them to hold together without using egg and\/or flour?","c_root_id_A":"dg397tm","c_root_id_B":"dg2x42j","created_at_utc_A":1491857460,"created_at_utc_B":1491844814,"score_A":4,"score_B":2,"human_ref_A":"I read about using the potato starch leftover from squeezing the shredded potatoes in lieu of the flour. Every latkte recipe I've seen has eggs though.","human_ref_B":"I'm not sure if you're trying to do without eggs and\/or flour because of allergies, but there are some options you could try. I know vegan egg replacers, xantham gum, and baking powder can be put in instead of eggs. If anyone else in this sub has experience with egg replacements in latkes, feel free to correct me on if those three are viable options. Personally, I've only ever used eggs, so I can't speak from experience as how those work as a binder in latkes. The flour part is pretty easy to play around with, though. You can replace regular flour with pretty much any kind of flour (chickpea, rice, etc.) or matzo meal (regular or gluten free exists); Kosher for Passover cake meal would probably work in a pinch if you're making them during Passover. My mother uses a mixture of rice and coconut flours when she makes hers and you'd never be able to tell the difference. Not really related to replacements, but the way you phrased your post makes it sound like you want to use a deep fryer to cook the latkes instead of a frying pan. In my experience eating latkes out of a fryer, they aren't great tasting (imo); the outside gets crispy and yummy looking, but the inside is still underdone. But if you mean frying them in a pan, then maybe just ignore this part. Edit: Sometimes people don't squeeze the all the liquid from the potatoes when they shred them. A couple people from the temple I was a congregant at when I was younger would do that and baking powder. But, like I said, I'm in the egg+flour boat, so I can't tell you how that works out from personal experience.","labels":1,"seconds_difference":12646.0,"score_ratio":2.0} +{"post_id":"4f4xea","domain":"askculinary_validation","upvote_ratio":0.75,"history":"What can I do with frozen oysters? I thought I can serve them raw but I just defrosted some and they taste horribly fishy. I need it within the hour. Please help.","c_root_id_A":"d265syy","c_root_id_B":"d263rm0","created_at_utc_A":1460884344,"created_at_utc_B":1460876774,"score_A":4,"score_B":2,"human_ref_A":"Do a tempura batter and deep fry them?","human_ref_B":"Omelet with garlic chives","labels":1,"seconds_difference":7570.0,"score_ratio":2.0} +{"post_id":"3hgcep","domain":"askculinary_validation","upvote_ratio":0.91,"history":"I've heard that letting a steak get to room temp before cooking improves it. Is there an ideal temperature for warming a steak, or is just room temperature the best? Meaning if I let the whole thing get to ~90\u00b0F before cooking, would it be jucier than if I bring it to 70\u00b0F?","c_root_id_A":"cu789j7","c_root_id_B":"cu789fk","created_at_utc_A":1439917911,"created_at_utc_B":1439917907,"score_A":7,"score_B":2,"human_ref_A":"You can reverse sear the steak, stick them in an oven until the temp hits 110-119 then sear them. This will provide an even doneness.","human_ref_B":"Far from needing to rest, if you had it from frozen instead of fresh you don't even want to unfreeze it before you cook.","labels":1,"seconds_difference":4.0,"score_ratio":3.5} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcqv2c2","c_root_id_B":"fcq87sh","created_at_utc_A":1577892654,"created_at_utc_B":1577880808,"score_A":88,"score_B":54,"human_ref_A":"Fungicides are certainly used in conventional mushroom production. There are fungi and molds other than the mushrooms themselves that like to grow in a similar dark moist environment and fungicides such as Thiabendazole are used to suppress them.","human_ref_B":"Yes they can be inherently organic depending on the growing medium but the term depends on where you are. Different countries have different laws and conventions for defining organic. And certification costs money for the company to pursue which is why the cost is higher.","labels":1,"seconds_difference":11846.0,"score_ratio":1.6296296296} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcq2mix","c_root_id_B":"fcqv2c2","created_at_utc_A":1577877385,"created_at_utc_B":1577892654,"score_A":12,"score_B":88,"human_ref_A":"It could just be something like \u201call mushrooms are grown organically, but if we put organic in front of it we can charge more\u201d","human_ref_B":"Fungicides are certainly used in conventional mushroom production. There are fungi and molds other than the mushrooms themselves that like to grow in a similar dark moist environment and fungicides such as Thiabendazole are used to suppress them.","labels":0,"seconds_difference":15269.0,"score_ratio":7.3333333333} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcqqmdc","c_root_id_B":"fcqv2c2","created_at_utc_A":1577890646,"created_at_utc_B":1577892654,"score_A":8,"score_B":88,"human_ref_A":"The truth is that nutrition-wise there is no real difference between organic food and standard food.","human_ref_B":"Fungicides are certainly used in conventional mushroom production. There are fungi and molds other than the mushrooms themselves that like to grow in a similar dark moist environment and fungicides such as Thiabendazole are used to suppress them.","labels":0,"seconds_difference":2008.0,"score_ratio":11.0} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcpz2jk","c_root_id_B":"fcqv2c2","created_at_utc_A":1577875236,"created_at_utc_B":1577892654,"score_A":4,"score_B":88,"human_ref_A":"They cant be genetically engineerd, and like you said, the substrate they grow on must only include allowed substances.","human_ref_B":"Fungicides are certainly used in conventional mushroom production. There are fungi and molds other than the mushrooms themselves that like to grow in a similar dark moist environment and fungicides such as Thiabendazole are used to suppress them.","labels":0,"seconds_difference":17418.0,"score_ratio":22.0} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcrd3s1","c_root_id_B":"fcq2mix","created_at_utc_A":1577900213,"created_at_utc_B":1577877385,"score_A":50,"score_B":12,"human_ref_A":"Source: worked in the mushroom business Fungicides are used to keep mold at bay- they compete with the mushroom for food and can actively kill the mushroom. This is bad for business. Insecticides are used to kill the bugs that lay eggs in the compost. The compost needs to be made with non-GM crops. Organic isn\u2019t easy for mushrooms.","human_ref_B":"It could just be something like \u201call mushrooms are grown organically, but if we put organic in front of it we can charge more\u201d","labels":1,"seconds_difference":22828.0,"score_ratio":4.1666666667} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcrd3s1","c_root_id_B":"fcr3zkp","created_at_utc_A":1577900213,"created_at_utc_B":1577896442,"score_A":50,"score_B":16,"human_ref_A":"Source: worked in the mushroom business Fungicides are used to keep mold at bay- they compete with the mushroom for food and can actively kill the mushroom. This is bad for business. Insecticides are used to kill the bugs that lay eggs in the compost. The compost needs to be made with non-GM crops. Organic isn\u2019t easy for mushrooms.","human_ref_B":"TLDR: Chemicals used in growing conventional mushrooms are toxic to the environment and to us. These chemicals are not used to grow USDA organic mushrooms. What pesticides are used on conventional mushrooms? **Fungicides-** ironically yes, fungicides are used to grow mushrooms. #1 is thiobendazole, which is not especially toxic to the consumer, but is not great for whoever's working at the mushroom farm. **Insecticides-** insecticides are often directly toxic to humans, especially the organophosphates, which are sometimes used in mushroom cultivation. Use of insecticides in conventional agriculture is directly linked to global decline of wild insect populations. **Pollution-** there is a variable amount of risk to the local environment of mushroom farms, including water resources. Many people here will point out that there is little or no nutritional difference between organic and conventionally grown food. This is not the whole story. Consider the impact your food buying decisions have for yourself, the people who grow food for you, and our shared environment. [edit: formatting]","labels":1,"seconds_difference":3771.0,"score_ratio":3.125} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcqqmdc","c_root_id_B":"fcrd3s1","created_at_utc_A":1577890646,"created_at_utc_B":1577900213,"score_A":8,"score_B":50,"human_ref_A":"The truth is that nutrition-wise there is no real difference between organic food and standard food.","human_ref_B":"Source: worked in the mushroom business Fungicides are used to keep mold at bay- they compete with the mushroom for food and can actively kill the mushroom. This is bad for business. Insecticides are used to kill the bugs that lay eggs in the compost. The compost needs to be made with non-GM crops. Organic isn\u2019t easy for mushrooms.","labels":0,"seconds_difference":9567.0,"score_ratio":6.25} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcrd3s1","c_root_id_B":"fcr4bfk","created_at_utc_A":1577900213,"created_at_utc_B":1577896587,"score_A":50,"score_B":7,"human_ref_A":"Source: worked in the mushroom business Fungicides are used to keep mold at bay- they compete with the mushroom for food and can actively kill the mushroom. This is bad for business. Insecticides are used to kill the bugs that lay eggs in the compost. The compost needs to be made with non-GM crops. Organic isn\u2019t easy for mushrooms.","human_ref_B":"Please correct me if I'm wrong, but my understanding is that at least some organically grown produce requires more acreage for a given amount of food and therefore, at least in terms of land use, is less sustainable.","labels":1,"seconds_difference":3626.0,"score_ratio":7.1428571429} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcrd3s1","c_root_id_B":"fcpz2jk","created_at_utc_A":1577900213,"created_at_utc_B":1577875236,"score_A":50,"score_B":4,"human_ref_A":"Source: worked in the mushroom business Fungicides are used to keep mold at bay- they compete with the mushroom for food and can actively kill the mushroom. This is bad for business. Insecticides are used to kill the bugs that lay eggs in the compost. The compost needs to be made with non-GM crops. Organic isn\u2019t easy for mushrooms.","human_ref_B":"They cant be genetically engineerd, and like you said, the substrate they grow on must only include allowed substances.","labels":1,"seconds_difference":24977.0,"score_ratio":12.5} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcq2mix","c_root_id_B":"fcq87sh","created_at_utc_A":1577877385,"created_at_utc_B":1577880808,"score_A":12,"score_B":54,"human_ref_A":"It could just be something like \u201call mushrooms are grown organically, but if we put organic in front of it we can charge more\u201d","human_ref_B":"Yes they can be inherently organic depending on the growing medium but the term depends on where you are. Different countries have different laws and conventions for defining organic. And certification costs money for the company to pursue which is why the cost is higher.","labels":0,"seconds_difference":3423.0,"score_ratio":4.5} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcpz2jk","c_root_id_B":"fcq87sh","created_at_utc_A":1577875236,"created_at_utc_B":1577880808,"score_A":4,"score_B":54,"human_ref_A":"They cant be genetically engineerd, and like you said, the substrate they grow on must only include allowed substances.","human_ref_B":"Yes they can be inherently organic depending on the growing medium but the term depends on where you are. Different countries have different laws and conventions for defining organic. And certification costs money for the company to pursue which is why the cost is higher.","labels":0,"seconds_difference":5572.0,"score_ratio":13.5} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcr3zkp","c_root_id_B":"fcq2mix","created_at_utc_A":1577896442,"created_at_utc_B":1577877385,"score_A":16,"score_B":12,"human_ref_A":"TLDR: Chemicals used in growing conventional mushrooms are toxic to the environment and to us. These chemicals are not used to grow USDA organic mushrooms. What pesticides are used on conventional mushrooms? **Fungicides-** ironically yes, fungicides are used to grow mushrooms. #1 is thiobendazole, which is not especially toxic to the consumer, but is not great for whoever's working at the mushroom farm. **Insecticides-** insecticides are often directly toxic to humans, especially the organophosphates, which are sometimes used in mushroom cultivation. Use of insecticides in conventional agriculture is directly linked to global decline of wild insect populations. **Pollution-** there is a variable amount of risk to the local environment of mushroom farms, including water resources. Many people here will point out that there is little or no nutritional difference between organic and conventionally grown food. This is not the whole story. Consider the impact your food buying decisions have for yourself, the people who grow food for you, and our shared environment. [edit: formatting]","human_ref_B":"It could just be something like \u201call mushrooms are grown organically, but if we put organic in front of it we can charge more\u201d","labels":1,"seconds_difference":19057.0,"score_ratio":1.3333333333} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcpz2jk","c_root_id_B":"fcq2mix","created_at_utc_A":1577875236,"created_at_utc_B":1577877385,"score_A":4,"score_B":12,"human_ref_A":"They cant be genetically engineerd, and like you said, the substrate they grow on must only include allowed substances.","human_ref_B":"It could just be something like \u201call mushrooms are grown organically, but if we put organic in front of it we can charge more\u201d","labels":0,"seconds_difference":2149.0,"score_ratio":3.0} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcr3zkp","c_root_id_B":"fcqqmdc","created_at_utc_A":1577896442,"created_at_utc_B":1577890646,"score_A":16,"score_B":8,"human_ref_A":"TLDR: Chemicals used in growing conventional mushrooms are toxic to the environment and to us. These chemicals are not used to grow USDA organic mushrooms. What pesticides are used on conventional mushrooms? **Fungicides-** ironically yes, fungicides are used to grow mushrooms. #1 is thiobendazole, which is not especially toxic to the consumer, but is not great for whoever's working at the mushroom farm. **Insecticides-** insecticides are often directly toxic to humans, especially the organophosphates, which are sometimes used in mushroom cultivation. Use of insecticides in conventional agriculture is directly linked to global decline of wild insect populations. **Pollution-** there is a variable amount of risk to the local environment of mushroom farms, including water resources. Many people here will point out that there is little or no nutritional difference between organic and conventionally grown food. This is not the whole story. Consider the impact your food buying decisions have for yourself, the people who grow food for you, and our shared environment. [edit: formatting]","human_ref_B":"The truth is that nutrition-wise there is no real difference between organic food and standard food.","labels":1,"seconds_difference":5796.0,"score_ratio":2.0} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcpz2jk","c_root_id_B":"fcr3zkp","created_at_utc_A":1577875236,"created_at_utc_B":1577896442,"score_A":4,"score_B":16,"human_ref_A":"They cant be genetically engineerd, and like you said, the substrate they grow on must only include allowed substances.","human_ref_B":"TLDR: Chemicals used in growing conventional mushrooms are toxic to the environment and to us. These chemicals are not used to grow USDA organic mushrooms. What pesticides are used on conventional mushrooms? **Fungicides-** ironically yes, fungicides are used to grow mushrooms. #1 is thiobendazole, which is not especially toxic to the consumer, but is not great for whoever's working at the mushroom farm. **Insecticides-** insecticides are often directly toxic to humans, especially the organophosphates, which are sometimes used in mushroom cultivation. Use of insecticides in conventional agriculture is directly linked to global decline of wild insect populations. **Pollution-** there is a variable amount of risk to the local environment of mushroom farms, including water resources. Many people here will point out that there is little or no nutritional difference between organic and conventionally grown food. This is not the whole story. Consider the impact your food buying decisions have for yourself, the people who grow food for you, and our shared environment. [edit: formatting]","labels":0,"seconds_difference":21206.0,"score_ratio":4.0} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcpz2jk","c_root_id_B":"fcqqmdc","created_at_utc_A":1577875236,"created_at_utc_B":1577890646,"score_A":4,"score_B":8,"human_ref_A":"They cant be genetically engineerd, and like you said, the substrate they grow on must only include allowed substances.","human_ref_B":"The truth is that nutrition-wise there is no real difference between organic food and standard food.","labels":0,"seconds_difference":15410.0,"score_ratio":2.0} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcr4bfk","c_root_id_B":"fcpz2jk","created_at_utc_A":1577896587,"created_at_utc_B":1577875236,"score_A":7,"score_B":4,"human_ref_A":"Please correct me if I'm wrong, but my understanding is that at least some organically grown produce requires more acreage for a given amount of food and therefore, at least in terms of land use, is less sustainable.","human_ref_B":"They cant be genetically engineerd, and like you said, the substrate they grow on must only include allowed substances.","labels":1,"seconds_difference":21351.0,"score_ratio":1.75} +{"post_id":"eih09f","domain":"askculinary_validation","upvote_ratio":0.94,"history":"Is there any real difference between conventional mushrooms and organic mushrooms? Since mushrooms are usually grown indoor and kept in the dark, herbicide isn't needed as weed can't survive darkness. Fungicide would ruin the food! And if the place's kept clean and controlled, insecticide wouldn't be needed either. All I can figure is what's used for compost for mushroom to grow on, organic doesn't use unnatural material to feed the mushroom. Or is there other I'm overlooking?","c_root_id_A":"fcs145d","c_root_id_B":"fcpz2jk","created_at_utc_A":1577909786,"created_at_utc_B":1577875236,"score_A":5,"score_B":4,"human_ref_A":"The price","human_ref_B":"They cant be genetically engineerd, and like you said, the substrate they grow on must only include allowed substances.","labels":1,"seconds_difference":34550.0,"score_ratio":1.25} +{"post_id":"1u4l15","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Why is blue cheese wrapped in foil? Every cheese aficionado I know says that wrapping in paper is ideal, either special cheese paper or parchment within a plastic bag. But blue cheese seems to be a big exception, as it often comes from the cheese maker wrapped in foil, and people recommend wrapping it in foil for home storage, and the only explanation I can find online is \"because blue cheese is different\" Anyone have a more thorough explanation why wrapping blue in airtight foil is about? I could imagine a range of explanations.","c_root_id_A":"ceejdfn","c_root_id_B":"ceei6uh","created_at_utc_A":1388545678,"created_at_utc_B":1388541777,"score_A":36,"score_B":13,"human_ref_A":"It's a way to limit the oxygen in the cheese. The replication of the mycelia and spores within the cheese is oxygen-dependent. The growth stage of the mold eventually produces the veins you see, but until oxygen is limited by wrapping the cheese in foil, the mycelia are a white color. Limiting oxygen by wrapping the cheese stops the growth stage and causes the spores to create the blue color","human_ref_B":"I've never seen or heard of blue cheese wrapped in foil.. Always comes in plastic wrap around here. edit: I'll never understand why reddit downvotes the thing that it does. \"Your local stores in your region don't wrap cheese the same way as my region? downvotes for you!\"","labels":1,"seconds_difference":3901.0,"score_ratio":2.7692307692} +{"post_id":"1u4l15","domain":"askculinary_validation","upvote_ratio":0.78,"history":"Why is blue cheese wrapped in foil? Every cheese aficionado I know says that wrapping in paper is ideal, either special cheese paper or parchment within a plastic bag. But blue cheese seems to be a big exception, as it often comes from the cheese maker wrapped in foil, and people recommend wrapping it in foil for home storage, and the only explanation I can find online is \"because blue cheese is different\" Anyone have a more thorough explanation why wrapping blue in airtight foil is about? I could imagine a range of explanations.","c_root_id_A":"ceejdfn","c_root_id_B":"ceeihn1","created_at_utc_A":1388545678,"created_at_utc_B":1388542764,"score_A":36,"score_B":2,"human_ref_A":"It's a way to limit the oxygen in the cheese. The replication of the mycelia and spores within the cheese is oxygen-dependent. The growth stage of the mold eventually produces the veins you see, but until oxygen is limited by wrapping the cheese in foil, the mycelia are a white color. Limiting oxygen by wrapping the cheese stops the growth stage and causes the spores to create the blue color","human_ref_B":"Something to do with the mold within the cheese. \"Cheesemongers agree that blue cheeses should be wrapped in aluminum foil to allow gasses and moisture to escape\" - http:\/\/www.allfoils.com\/?post_type=products&p=1736","labels":1,"seconds_difference":2914.0,"score_ratio":18.0} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6ghuac","c_root_id_B":"e6glrle","created_at_utc_A":1537653290,"created_at_utc_B":1537657349,"score_A":26,"score_B":116,"human_ref_A":"The flame coming out of your touch has two tips. The inner blue tip and a few inches away the yellow tip that may be invisible. Anything you touch with the blue tip will get that funny taste. Only use the yellow tip in contact with your food.","human_ref_B":"Your gas type is fine (i find Butane is the best personally), but your getting what we call \"torch taste\".... the most likely reason for this is that you're putting the \"inner blue cone\" of unburnt gas on the actual food this is where there is not enough available oxygen to facilitate the combustion of the gas as the gas burning in the flame around it is using all the available oxygen. you're basically just spraying the gas on your food and whilst it will evaporate immediately, it may still impart a taste. The yellow-orange flaring is more to do with what you're burning with the torch. Different compounds burn with different colours, but most fats and sugars in particle form tend to give off something in the yellow\/orange\/red end of the spectrum. When you heat the fats and sugars and they mix with the water in the food, they can spit which particulates some of the food into the air which is what burns with that colour.","labels":0,"seconds_difference":4059.0,"score_ratio":4.4615384615} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6glrle","c_root_id_B":"e6g687w","created_at_utc_A":1537657349,"created_at_utc_B":1537641599,"score_A":116,"score_B":9,"human_ref_A":"Your gas type is fine (i find Butane is the best personally), but your getting what we call \"torch taste\".... the most likely reason for this is that you're putting the \"inner blue cone\" of unburnt gas on the actual food this is where there is not enough available oxygen to facilitate the combustion of the gas as the gas burning in the flame around it is using all the available oxygen. you're basically just spraying the gas on your food and whilst it will evaporate immediately, it may still impart a taste. The yellow-orange flaring is more to do with what you're burning with the torch. Different compounds burn with different colours, but most fats and sugars in particle form tend to give off something in the yellow\/orange\/red end of the spectrum. When you heat the fats and sugars and they mix with the water in the food, they can spit which particulates some of the food into the air which is what burns with that colour.","human_ref_B":"I think the flame is blue when hot, and yellow when cooler. When it hits the food, the temperature goes down, turning the flame yellow. No idea about the taste though...","labels":1,"seconds_difference":15750.0,"score_ratio":12.8888888889} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6gc5pm","c_root_id_B":"e6glrle","created_at_utc_A":1537647510,"created_at_utc_B":1537657349,"score_A":7,"score_B":116,"human_ref_A":"Here's some info on torch taste from Dave Arnold. I can't find the episode(s) of the podcast he does where he had PhD candidate from UC Davis that did a lot of the analysis but I do recall a pretty solid 10 \\~ 20m on the topic between Dave and Arielle Johnson, and during the lead up to the Kickstarter for the Searzall there were 5 \\~ 10m here and there that discussed the topic on the podcast, but I don't know that there is a collected podcast on the matter. This episode of Cooking Issues - by title Torch It\\- seems like it might have some info, but I'm so behind on Cooking Issues podcasts I didn't listen to this one to confirm. ​ Chris Young (Fat Duck\/Modernist Cuisine\/ChefSteps) did a post at one point on torch taste but it isn't as complete as the work Dave & Arielle did. ​ EDIT: The old Kickstarter page for the Searzall also has some info about this if you scroll down enough...","human_ref_B":"Your gas type is fine (i find Butane is the best personally), but your getting what we call \"torch taste\".... the most likely reason for this is that you're putting the \"inner blue cone\" of unburnt gas on the actual food this is where there is not enough available oxygen to facilitate the combustion of the gas as the gas burning in the flame around it is using all the available oxygen. you're basically just spraying the gas on your food and whilst it will evaporate immediately, it may still impart a taste. The yellow-orange flaring is more to do with what you're burning with the torch. Different compounds burn with different colours, but most fats and sugars in particle form tend to give off something in the yellow\/orange\/red end of the spectrum. When you heat the fats and sugars and they mix with the water in the food, they can spit which particulates some of the food into the air which is what burns with that colour.","labels":0,"seconds_difference":9839.0,"score_ratio":16.5714285714} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6g8yz4","c_root_id_B":"e6glrle","created_at_utc_A":1537644326,"created_at_utc_B":1537657349,"score_A":5,"score_B":116,"human_ref_A":"What type of propane are you using? There\u2019s many types out there, and some aren\u2019t the best to use for food.","human_ref_B":"Your gas type is fine (i find Butane is the best personally), but your getting what we call \"torch taste\".... the most likely reason for this is that you're putting the \"inner blue cone\" of unburnt gas on the actual food this is where there is not enough available oxygen to facilitate the combustion of the gas as the gas burning in the flame around it is using all the available oxygen. you're basically just spraying the gas on your food and whilst it will evaporate immediately, it may still impart a taste. The yellow-orange flaring is more to do with what you're burning with the torch. Different compounds burn with different colours, but most fats and sugars in particle form tend to give off something in the yellow\/orange\/red end of the spectrum. When you heat the fats and sugars and they mix with the water in the food, they can spit which particulates some of the food into the air which is what burns with that colour.","labels":0,"seconds_difference":13023.0,"score_ratio":23.2} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6g8zu9","c_root_id_B":"e6glrle","created_at_utc_A":1537644351,"created_at_utc_B":1537657349,"score_A":3,"score_B":116,"human_ref_A":"Not entirely sure but maybe try leaving the flame more level. It\u2019s almost definitely a problem with oxidization and leaving carbon on the food. So I think that a more level flame, or ideally a flame pointing straight up. Also how close are you bringing the flame to the food?","human_ref_B":"Your gas type is fine (i find Butane is the best personally), but your getting what we call \"torch taste\".... the most likely reason for this is that you're putting the \"inner blue cone\" of unburnt gas on the actual food this is where there is not enough available oxygen to facilitate the combustion of the gas as the gas burning in the flame around it is using all the available oxygen. you're basically just spraying the gas on your food and whilst it will evaporate immediately, it may still impart a taste. The yellow-orange flaring is more to do with what you're burning with the torch. Different compounds burn with different colours, but most fats and sugars in particle form tend to give off something in the yellow\/orange\/red end of the spectrum. When you heat the fats and sugars and they mix with the water in the food, they can spit which particulates some of the food into the air which is what burns with that colour.","labels":0,"seconds_difference":12998.0,"score_ratio":38.6666666667} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6glrle","c_root_id_B":"e6gi57s","created_at_utc_A":1537657349,"created_at_utc_B":1537653603,"score_A":116,"score_B":3,"human_ref_A":"Your gas type is fine (i find Butane is the best personally), but your getting what we call \"torch taste\".... the most likely reason for this is that you're putting the \"inner blue cone\" of unburnt gas on the actual food this is where there is not enough available oxygen to facilitate the combustion of the gas as the gas burning in the flame around it is using all the available oxygen. you're basically just spraying the gas on your food and whilst it will evaporate immediately, it may still impart a taste. The yellow-orange flaring is more to do with what you're burning with the torch. Different compounds burn with different colours, but most fats and sugars in particle form tend to give off something in the yellow\/orange\/red end of the spectrum. When you heat the fats and sugars and they mix with the water in the food, they can spit which particulates some of the food into the air which is what burns with that colour.","human_ref_B":"from what i understand searzall is made to combat this problem exactly","labels":1,"seconds_difference":3746.0,"score_ratio":38.6666666667} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6g687w","c_root_id_B":"e6ghuac","created_at_utc_A":1537641599,"created_at_utc_B":1537653290,"score_A":9,"score_B":26,"human_ref_A":"I think the flame is blue when hot, and yellow when cooler. When it hits the food, the temperature goes down, turning the flame yellow. No idea about the taste though...","human_ref_B":"The flame coming out of your touch has two tips. The inner blue tip and a few inches away the yellow tip that may be invisible. Anything you touch with the blue tip will get that funny taste. Only use the yellow tip in contact with your food.","labels":0,"seconds_difference":11691.0,"score_ratio":2.8888888889} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6ghuac","c_root_id_B":"e6gc5pm","created_at_utc_A":1537653290,"created_at_utc_B":1537647510,"score_A":26,"score_B":7,"human_ref_A":"The flame coming out of your touch has two tips. The inner blue tip and a few inches away the yellow tip that may be invisible. Anything you touch with the blue tip will get that funny taste. Only use the yellow tip in contact with your food.","human_ref_B":"Here's some info on torch taste from Dave Arnold. I can't find the episode(s) of the podcast he does where he had PhD candidate from UC Davis that did a lot of the analysis but I do recall a pretty solid 10 \\~ 20m on the topic between Dave and Arielle Johnson, and during the lead up to the Kickstarter for the Searzall there were 5 \\~ 10m here and there that discussed the topic on the podcast, but I don't know that there is a collected podcast on the matter. This episode of Cooking Issues - by title Torch It\\- seems like it might have some info, but I'm so behind on Cooking Issues podcasts I didn't listen to this one to confirm. ​ Chris Young (Fat Duck\/Modernist Cuisine\/ChefSteps) did a post at one point on torch taste but it isn't as complete as the work Dave & Arielle did. ​ EDIT: The old Kickstarter page for the Searzall also has some info about this if you scroll down enough...","labels":1,"seconds_difference":5780.0,"score_ratio":3.7142857143} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6g8yz4","c_root_id_B":"e6ghuac","created_at_utc_A":1537644326,"created_at_utc_B":1537653290,"score_A":5,"score_B":26,"human_ref_A":"What type of propane are you using? There\u2019s many types out there, and some aren\u2019t the best to use for food.","human_ref_B":"The flame coming out of your touch has two tips. The inner blue tip and a few inches away the yellow tip that may be invisible. Anything you touch with the blue tip will get that funny taste. Only use the yellow tip in contact with your food.","labels":0,"seconds_difference":8964.0,"score_ratio":5.2} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6g8zu9","c_root_id_B":"e6ghuac","created_at_utc_A":1537644351,"created_at_utc_B":1537653290,"score_A":3,"score_B":26,"human_ref_A":"Not entirely sure but maybe try leaving the flame more level. It\u2019s almost definitely a problem with oxidization and leaving carbon on the food. So I think that a more level flame, or ideally a flame pointing straight up. Also how close are you bringing the flame to the food?","human_ref_B":"The flame coming out of your touch has two tips. The inner blue tip and a few inches away the yellow tip that may be invisible. Anything you touch with the blue tip will get that funny taste. Only use the yellow tip in contact with your food.","labels":0,"seconds_difference":8939.0,"score_ratio":8.6666666667} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6gc5pm","c_root_id_B":"e6g8yz4","created_at_utc_A":1537647510,"created_at_utc_B":1537644326,"score_A":7,"score_B":5,"human_ref_A":"Here's some info on torch taste from Dave Arnold. I can't find the episode(s) of the podcast he does where he had PhD candidate from UC Davis that did a lot of the analysis but I do recall a pretty solid 10 \\~ 20m on the topic between Dave and Arielle Johnson, and during the lead up to the Kickstarter for the Searzall there were 5 \\~ 10m here and there that discussed the topic on the podcast, but I don't know that there is a collected podcast on the matter. This episode of Cooking Issues - by title Torch It\\- seems like it might have some info, but I'm so behind on Cooking Issues podcasts I didn't listen to this one to confirm. ​ Chris Young (Fat Duck\/Modernist Cuisine\/ChefSteps) did a post at one point on torch taste but it isn't as complete as the work Dave & Arielle did. ​ EDIT: The old Kickstarter page for the Searzall also has some info about this if you scroll down enough...","human_ref_B":"What type of propane are you using? There\u2019s many types out there, and some aren\u2019t the best to use for food.","labels":1,"seconds_difference":3184.0,"score_ratio":1.4} +{"post_id":"9i1o9d","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Blowtorch imparting a noticeable taste on food even with blue oxidizing flame; it turns yellow when it hits the food. How can I eliminate this? Hello, when trying to torch some foods I notice that it leaves a bit of a taste. I'm using Iwatani PRO2 Culinary Butane Torch. I've adjusted it so the flame is only blue which I believe should give me a nice oxidizing flame, but still notice some taste. For example, I torched some red peppers as well as the inside of a grilled cheese sandwich just experimenting a bit and am noticing on both of those. I've read that butane and propane are both acceptable for culinary purposes but should I try a different gas? Or is it the torch that's the problem? I do notice that even with a solid blue flame, when it hits the food, it turns yellow around where the food is. I suspect that's maybe giving me some reducing reactions that I don't want but don't understand the chemistry well enough to know how to combat that. It's blue when it's aiming into the air so why yellow when hitting my food?","c_root_id_A":"e6gc5pm","c_root_id_B":"e6g8zu9","created_at_utc_A":1537647510,"created_at_utc_B":1537644351,"score_A":7,"score_B":3,"human_ref_A":"Here's some info on torch taste from Dave Arnold. I can't find the episode(s) of the podcast he does where he had PhD candidate from UC Davis that did a lot of the analysis but I do recall a pretty solid 10 \\~ 20m on the topic between Dave and Arielle Johnson, and during the lead up to the Kickstarter for the Searzall there were 5 \\~ 10m here and there that discussed the topic on the podcast, but I don't know that there is a collected podcast on the matter. This episode of Cooking Issues - by title Torch It\\- seems like it might have some info, but I'm so behind on Cooking Issues podcasts I didn't listen to this one to confirm. ​ Chris Young (Fat Duck\/Modernist Cuisine\/ChefSteps) did a post at one point on torch taste but it isn't as complete as the work Dave & Arielle did. ​ EDIT: The old Kickstarter page for the Searzall also has some info about this if you scroll down enough...","human_ref_B":"Not entirely sure but maybe try leaving the flame more level. It\u2019s almost definitely a problem with oxidization and leaving carbon on the food. So I think that a more level flame, or ideally a flame pointing straight up. Also how close are you bringing the flame to the food?","labels":1,"seconds_difference":3159.0,"score_ratio":2.3333333333} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0i4ct","c_root_id_B":"eg0owjd","created_at_utc_A":1549628668,"created_at_utc_B":1549635657,"score_A":35,"score_B":87,"human_ref_A":"I can sort of see the logic, but you'd think Mughal (and you can extend it earlier to the Delhi Sultanate period) and Japanese cuisine would fulfill the same criteria.","human_ref_B":"I think it's a crap concept. After all, China, Turkey, and France are all massive countries with millions and millions of people. There is no singular Chinese cuisine, or Turkish, or French cuisine. Sichuan food is like, so different from Beijing food they are completely different cuisines. Using these national signifiers is making the common mistake of superimposing political borders over things that aren't fundamentally linked to national borders.","labels":0,"seconds_difference":6989.0,"score_ratio":2.4857142857} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0owjd","c_root_id_B":"eg0f7ro","created_at_utc_A":1549635657,"created_at_utc_B":1549624485,"score_A":87,"score_B":18,"human_ref_A":"I think it's a crap concept. After all, China, Turkey, and France are all massive countries with millions and millions of people. There is no singular Chinese cuisine, or Turkish, or French cuisine. Sichuan food is like, so different from Beijing food they are completely different cuisines. Using these national signifiers is making the common mistake of superimposing political borders over things that aren't fundamentally linked to national borders.","human_ref_B":"I had always heard that French cuisine became what it is through Italian influence, when Catherine de' Medici was married to the future King Henry II (in 1533??). Not true, apparently ... it's a legend. I found this article (link below). Apparently, the cooking for nobility in both Florence and Paris would have been pretty similar at the time. http:\/\/www.cambridgeblog.org\/2008\/11\/susan-pinkard-french-food-history-savante-7\/","labels":1,"seconds_difference":11172.0,"score_ratio":4.8333333333} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0owjd","c_root_id_B":"eg0k5q6","created_at_utc_A":1549635657,"created_at_utc_B":1549631049,"score_A":87,"score_B":23,"human_ref_A":"I think it's a crap concept. After all, China, Turkey, and France are all massive countries with millions and millions of people. There is no singular Chinese cuisine, or Turkish, or French cuisine. Sichuan food is like, so different from Beijing food they are completely different cuisines. Using these national signifiers is making the common mistake of superimposing political borders over things that aren't fundamentally linked to national borders.","human_ref_B":"I've personally never heard of Turkish food referred to as \"grand cuisine\". To me the definition also includes the presence around the world of many \"high-level\" refined establishments making that cuisine, like star-Michelin restaurants or equivalent. In that sense it's very similar to \"Haute cuisine\". This is true for French and Chinese cuisine (and Japanese and Italian for instance) but I don't think that's the case for Turkish cuisine. Your friend being Turkish makes him rather biased ;-)","labels":1,"seconds_difference":4608.0,"score_ratio":3.7826086957} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0ofe8","c_root_id_B":"eg0owjd","created_at_utc_A":1549635232,"created_at_utc_B":1549635657,"score_A":9,"score_B":87,"human_ref_A":"What about Morocco and Thailand? Oh! And India of course","human_ref_B":"I think it's a crap concept. After all, China, Turkey, and France are all massive countries with millions and millions of people. There is no singular Chinese cuisine, or Turkish, or French cuisine. Sichuan food is like, so different from Beijing food they are completely different cuisines. Using these national signifiers is making the common mistake of superimposing political borders over things that aren't fundamentally linked to national borders.","labels":0,"seconds_difference":425.0,"score_ratio":9.6666666667} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0swd2","c_root_id_B":"eg116ow","created_at_utc_A":1549638899,"created_at_utc_B":1549644885,"score_A":42,"score_B":63,"human_ref_A":"I\u2019m going to echo what others have said: if this is a commonly held notion anywhere, it certainly isn\u2019t in the English-speaking world. I think the links you\u2019ve provided as evidence of the idea that \u201cThree Grand Cuisines\u201d is a set phrase are shakier than you might think: they are years apart, and essentially all that turns up in a google search. Moreover, suspiciously, a couple of the articles use the same awkward wording that \u201cculinary experts agree\u201d, a sign that they might be drawing from a singular, spurious source.","human_ref_B":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","labels":0,"seconds_difference":5986.0,"score_ratio":1.5} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg116ow","c_root_id_B":"eg0quk6","created_at_utc_A":1549644885,"created_at_utc_B":1549637286,"score_A":63,"score_B":33,"human_ref_A":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","human_ref_B":"Sounds like your Turkish friend was trying to do a little puffery. Everyone knows the French are food fanatics and the quality of their cuisine shows it. Chinese is also amazing. But Turkish? Not so much.","labels":1,"seconds_difference":7599.0,"score_ratio":1.9090909091} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg116ow","c_root_id_B":"eg0i4ct","created_at_utc_A":1549644885,"created_at_utc_B":1549628668,"score_A":63,"score_B":35,"human_ref_A":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","human_ref_B":"I can sort of see the logic, but you'd think Mughal (and you can extend it earlier to the Delhi Sultanate period) and Japanese cuisine would fulfill the same criteria.","labels":1,"seconds_difference":16217.0,"score_ratio":1.8} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg105qb","c_root_id_B":"eg116ow","created_at_utc_A":1549644167,"created_at_utc_B":1549644885,"score_A":21,"score_B":63,"human_ref_A":"Ask him if he meant Armenian cuisine instead of Turkish?","human_ref_B":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","labels":0,"seconds_difference":718.0,"score_ratio":3.0} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg116ow","c_root_id_B":"eg0f7ro","created_at_utc_A":1549644885,"created_at_utc_B":1549624485,"score_A":63,"score_B":18,"human_ref_A":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","human_ref_B":"I had always heard that French cuisine became what it is through Italian influence, when Catherine de' Medici was married to the future King Henry II (in 1533??). Not true, apparently ... it's a legend. I found this article (link below). Apparently, the cooking for nobility in both Florence and Paris would have been pretty similar at the time. http:\/\/www.cambridgeblog.org\/2008\/11\/susan-pinkard-french-food-history-savante-7\/","labels":1,"seconds_difference":20400.0,"score_ratio":3.5} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg116ow","c_root_id_B":"eg0k5q6","created_at_utc_A":1549644885,"created_at_utc_B":1549631049,"score_A":63,"score_B":23,"human_ref_A":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","human_ref_B":"I've personally never heard of Turkish food referred to as \"grand cuisine\". To me the definition also includes the presence around the world of many \"high-level\" refined establishments making that cuisine, like star-Michelin restaurants or equivalent. In that sense it's very similar to \"Haute cuisine\". This is true for French and Chinese cuisine (and Japanese and Italian for instance) but I don't think that's the case for Turkish cuisine. Your friend being Turkish makes him rather biased ;-)","labels":1,"seconds_difference":13836.0,"score_ratio":2.7391304348} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0ofe8","c_root_id_B":"eg116ow","created_at_utc_A":1549635232,"created_at_utc_B":1549644885,"score_A":9,"score_B":63,"human_ref_A":"What about Morocco and Thailand? Oh! And India of course","human_ref_B":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","labels":0,"seconds_difference":9653.0,"score_ratio":7.0} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg116ow","c_root_id_B":"eg0yhe5","created_at_utc_A":1549644885,"created_at_utc_B":1549642983,"score_A":63,"score_B":10,"human_ref_A":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","human_ref_B":"Turkish? For reals? I have never heard of Turkish cuisine being anything other than a national\/regional cuisine at best. French cuisine, by way of Italy, and Chinese cuisine, including all the regional and variations in the cuisine, I totally can buy into as being \"Grande Cuisine\".","labels":1,"seconds_difference":1902.0,"score_ratio":6.3} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg116ow","c_root_id_B":"eg0tq4c","created_at_utc_A":1549644885,"created_at_utc_B":1549639520,"score_A":63,"score_B":3,"human_ref_A":"I've only ever heard this term twice before this thread, both times from Turkish people telling me about how great their food is. Honestly I'm skeptical that it's an accepted term outside of the Turkish Tourism board.","human_ref_B":"I know the Chinese have Imperial\/Royal Cuisinebecause David Chang mentions it on the Ugly Delicious Episode where he goes to China and struggles to eat a lot of their food (textures that western palates have negative associations). Haven'r heard of the other two in that regard. And what about Japanese cuisine? They may not meet the access to ingredients requirement, maybe, but they definitely have the long dynastic reigns.","labels":1,"seconds_difference":5365.0,"score_ratio":21.0} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0quk6","c_root_id_B":"eg0swd2","created_at_utc_A":1549637286,"created_at_utc_B":1549638899,"score_A":33,"score_B":42,"human_ref_A":"Sounds like your Turkish friend was trying to do a little puffery. Everyone knows the French are food fanatics and the quality of their cuisine shows it. Chinese is also amazing. But Turkish? Not so much.","human_ref_B":"I\u2019m going to echo what others have said: if this is a commonly held notion anywhere, it certainly isn\u2019t in the English-speaking world. I think the links you\u2019ve provided as evidence of the idea that \u201cThree Grand Cuisines\u201d is a set phrase are shakier than you might think: they are years apart, and essentially all that turns up in a google search. Moreover, suspiciously, a couple of the articles use the same awkward wording that \u201cculinary experts agree\u201d, a sign that they might be drawing from a singular, spurious source.","labels":0,"seconds_difference":1613.0,"score_ratio":1.2727272727} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0i4ct","c_root_id_B":"eg0swd2","created_at_utc_A":1549628668,"created_at_utc_B":1549638899,"score_A":35,"score_B":42,"human_ref_A":"I can sort of see the logic, but you'd think Mughal (and you can extend it earlier to the Delhi Sultanate period) and Japanese cuisine would fulfill the same criteria.","human_ref_B":"I\u2019m going to echo what others have said: if this is a commonly held notion anywhere, it certainly isn\u2019t in the English-speaking world. I think the links you\u2019ve provided as evidence of the idea that \u201cThree Grand Cuisines\u201d is a set phrase are shakier than you might think: they are years apart, and essentially all that turns up in a google search. Moreover, suspiciously, a couple of the articles use the same awkward wording that \u201cculinary experts agree\u201d, a sign that they might be drawing from a singular, spurious source.","labels":0,"seconds_difference":10231.0,"score_ratio":1.2} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0f7ro","c_root_id_B":"eg0swd2","created_at_utc_A":1549624485,"created_at_utc_B":1549638899,"score_A":18,"score_B":42,"human_ref_A":"I had always heard that French cuisine became what it is through Italian influence, when Catherine de' Medici was married to the future King Henry II (in 1533??). Not true, apparently ... it's a legend. I found this article (link below). Apparently, the cooking for nobility in both Florence and Paris would have been pretty similar at the time. http:\/\/www.cambridgeblog.org\/2008\/11\/susan-pinkard-french-food-history-savante-7\/","human_ref_B":"I\u2019m going to echo what others have said: if this is a commonly held notion anywhere, it certainly isn\u2019t in the English-speaking world. I think the links you\u2019ve provided as evidence of the idea that \u201cThree Grand Cuisines\u201d is a set phrase are shakier than you might think: they are years apart, and essentially all that turns up in a google search. Moreover, suspiciously, a couple of the articles use the same awkward wording that \u201cculinary experts agree\u201d, a sign that they might be drawing from a singular, spurious source.","labels":0,"seconds_difference":14414.0,"score_ratio":2.3333333333} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0k5q6","c_root_id_B":"eg0swd2","created_at_utc_A":1549631049,"created_at_utc_B":1549638899,"score_A":23,"score_B":42,"human_ref_A":"I've personally never heard of Turkish food referred to as \"grand cuisine\". To me the definition also includes the presence around the world of many \"high-level\" refined establishments making that cuisine, like star-Michelin restaurants or equivalent. In that sense it's very similar to \"Haute cuisine\". This is true for French and Chinese cuisine (and Japanese and Italian for instance) but I don't think that's the case for Turkish cuisine. Your friend being Turkish makes him rather biased ;-)","human_ref_B":"I\u2019m going to echo what others have said: if this is a commonly held notion anywhere, it certainly isn\u2019t in the English-speaking world. I think the links you\u2019ve provided as evidence of the idea that \u201cThree Grand Cuisines\u201d is a set phrase are shakier than you might think: they are years apart, and essentially all that turns up in a google search. Moreover, suspiciously, a couple of the articles use the same awkward wording that \u201cculinary experts agree\u201d, a sign that they might be drawing from a singular, spurious source.","labels":0,"seconds_difference":7850.0,"score_ratio":1.8260869565} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0ofe8","c_root_id_B":"eg0swd2","created_at_utc_A":1549635232,"created_at_utc_B":1549638899,"score_A":9,"score_B":42,"human_ref_A":"What about Morocco and Thailand? Oh! And India of course","human_ref_B":"I\u2019m going to echo what others have said: if this is a commonly held notion anywhere, it certainly isn\u2019t in the English-speaking world. I think the links you\u2019ve provided as evidence of the idea that \u201cThree Grand Cuisines\u201d is a set phrase are shakier than you might think: they are years apart, and essentially all that turns up in a google search. Moreover, suspiciously, a couple of the articles use the same awkward wording that \u201cculinary experts agree\u201d, a sign that they might be drawing from a singular, spurious source.","labels":0,"seconds_difference":3667.0,"score_ratio":4.6666666667} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0f7ro","c_root_id_B":"eg0quk6","created_at_utc_A":1549624485,"created_at_utc_B":1549637286,"score_A":18,"score_B":33,"human_ref_A":"I had always heard that French cuisine became what it is through Italian influence, when Catherine de' Medici was married to the future King Henry II (in 1533??). Not true, apparently ... it's a legend. I found this article (link below). Apparently, the cooking for nobility in both Florence and Paris would have been pretty similar at the time. http:\/\/www.cambridgeblog.org\/2008\/11\/susan-pinkard-french-food-history-savante-7\/","human_ref_B":"Sounds like your Turkish friend was trying to do a little puffery. Everyone knows the French are food fanatics and the quality of their cuisine shows it. Chinese is also amazing. But Turkish? Not so much.","labels":0,"seconds_difference":12801.0,"score_ratio":1.8333333333} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0quk6","c_root_id_B":"eg0k5q6","created_at_utc_A":1549637286,"created_at_utc_B":1549631049,"score_A":33,"score_B":23,"human_ref_A":"Sounds like your Turkish friend was trying to do a little puffery. Everyone knows the French are food fanatics and the quality of their cuisine shows it. Chinese is also amazing. But Turkish? Not so much.","human_ref_B":"I've personally never heard of Turkish food referred to as \"grand cuisine\". To me the definition also includes the presence around the world of many \"high-level\" refined establishments making that cuisine, like star-Michelin restaurants or equivalent. In that sense it's very similar to \"Haute cuisine\". This is true for French and Chinese cuisine (and Japanese and Italian for instance) but I don't think that's the case for Turkish cuisine. Your friend being Turkish makes him rather biased ;-)","labels":1,"seconds_difference":6237.0,"score_ratio":1.4347826087} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0quk6","c_root_id_B":"eg0ofe8","created_at_utc_A":1549637286,"created_at_utc_B":1549635232,"score_A":33,"score_B":9,"human_ref_A":"Sounds like your Turkish friend was trying to do a little puffery. Everyone knows the French are food fanatics and the quality of their cuisine shows it. Chinese is also amazing. But Turkish? Not so much.","human_ref_B":"What about Morocco and Thailand? Oh! And India of course","labels":1,"seconds_difference":2054.0,"score_ratio":3.6666666667} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0i4ct","c_root_id_B":"eg0f7ro","created_at_utc_A":1549628668,"created_at_utc_B":1549624485,"score_A":35,"score_B":18,"human_ref_A":"I can sort of see the logic, but you'd think Mughal (and you can extend it earlier to the Delhi Sultanate period) and Japanese cuisine would fulfill the same criteria.","human_ref_B":"I had always heard that French cuisine became what it is through Italian influence, when Catherine de' Medici was married to the future King Henry II (in 1533??). Not true, apparently ... it's a legend. I found this article (link below). Apparently, the cooking for nobility in both Florence and Paris would have been pretty similar at the time. http:\/\/www.cambridgeblog.org\/2008\/11\/susan-pinkard-french-food-history-savante-7\/","labels":1,"seconds_difference":4183.0,"score_ratio":1.9444444444} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0f7ro","c_root_id_B":"eg105qb","created_at_utc_A":1549624485,"created_at_utc_B":1549644167,"score_A":18,"score_B":21,"human_ref_A":"I had always heard that French cuisine became what it is through Italian influence, when Catherine de' Medici was married to the future King Henry II (in 1533??). Not true, apparently ... it's a legend. I found this article (link below). Apparently, the cooking for nobility in both Florence and Paris would have been pretty similar at the time. http:\/\/www.cambridgeblog.org\/2008\/11\/susan-pinkard-french-food-history-savante-7\/","human_ref_B":"Ask him if he meant Armenian cuisine instead of Turkish?","labels":0,"seconds_difference":19682.0,"score_ratio":1.1666666667} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0ofe8","c_root_id_B":"eg105qb","created_at_utc_A":1549635232,"created_at_utc_B":1549644167,"score_A":9,"score_B":21,"human_ref_A":"What about Morocco and Thailand? Oh! And India of course","human_ref_B":"Ask him if he meant Armenian cuisine instead of Turkish?","labels":0,"seconds_difference":8935.0,"score_ratio":2.3333333333} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg105qb","c_root_id_B":"eg0yhe5","created_at_utc_A":1549644167,"created_at_utc_B":1549642983,"score_A":21,"score_B":10,"human_ref_A":"Ask him if he meant Armenian cuisine instead of Turkish?","human_ref_B":"Turkish? For reals? I have never heard of Turkish cuisine being anything other than a national\/regional cuisine at best. French cuisine, by way of Italy, and Chinese cuisine, including all the regional and variations in the cuisine, I totally can buy into as being \"Grande Cuisine\".","labels":1,"seconds_difference":1184.0,"score_ratio":2.1} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg105qb","c_root_id_B":"eg0tq4c","created_at_utc_A":1549644167,"created_at_utc_B":1549639520,"score_A":21,"score_B":3,"human_ref_A":"Ask him if he meant Armenian cuisine instead of Turkish?","human_ref_B":"I know the Chinese have Imperial\/Royal Cuisinebecause David Chang mentions it on the Ugly Delicious Episode where he goes to China and struggles to eat a lot of their food (textures that western palates have negative associations). Haven'r heard of the other two in that regard. And what about Japanese cuisine? They may not meet the access to ingredients requirement, maybe, but they definitely have the long dynastic reigns.","labels":1,"seconds_difference":4647.0,"score_ratio":7.0} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0k5q6","c_root_id_B":"eg0f7ro","created_at_utc_A":1549631049,"created_at_utc_B":1549624485,"score_A":23,"score_B":18,"human_ref_A":"I've personally never heard of Turkish food referred to as \"grand cuisine\". To me the definition also includes the presence around the world of many \"high-level\" refined establishments making that cuisine, like star-Michelin restaurants or equivalent. In that sense it's very similar to \"Haute cuisine\". This is true for French and Chinese cuisine (and Japanese and Italian for instance) but I don't think that's the case for Turkish cuisine. Your friend being Turkish makes him rather biased ;-)","human_ref_B":"I had always heard that French cuisine became what it is through Italian influence, when Catherine de' Medici was married to the future King Henry II (in 1533??). Not true, apparently ... it's a legend. I found this article (link below). Apparently, the cooking for nobility in both Florence and Paris would have been pretty similar at the time. http:\/\/www.cambridgeblog.org\/2008\/11\/susan-pinkard-french-food-history-savante-7\/","labels":1,"seconds_difference":6564.0,"score_ratio":1.2777777778} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0ofe8","c_root_id_B":"eg12ork","created_at_utc_A":1549635232,"created_at_utc_B":1549645935,"score_A":9,"score_B":18,"human_ref_A":"What about Morocco and Thailand? Oh! And India of course","human_ref_B":"ethnocentrism during the twilight of empires -G","labels":0,"seconds_difference":10703.0,"score_ratio":2.0} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg12ork","c_root_id_B":"eg0yhe5","created_at_utc_A":1549645935,"created_at_utc_B":1549642983,"score_A":18,"score_B":10,"human_ref_A":"ethnocentrism during the twilight of empires -G","human_ref_B":"Turkish? For reals? I have never heard of Turkish cuisine being anything other than a national\/regional cuisine at best. French cuisine, by way of Italy, and Chinese cuisine, including all the regional and variations in the cuisine, I totally can buy into as being \"Grande Cuisine\".","labels":1,"seconds_difference":2952.0,"score_ratio":1.8} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg12ork","c_root_id_B":"eg12d5z","created_at_utc_A":1549645935,"created_at_utc_B":1549645707,"score_A":18,"score_B":9,"human_ref_A":"ethnocentrism during the twilight of empires -G","human_ref_B":"The 3 points you mentioned also apply to Indian cuisine. India has been ruled by kingdoms and royal dynasties for thousands of years, and most modern Indian food originated and evolved from the royal kitchens. There's a documentary and series called Raja Rasoi Aur Anya Kahaniyan which is also on Netflix. The name translates to Royal Kitchens And Assorted Stories. It explores the various regional Indian cuisines by looking at the royal kitchens in those regions, and how\/when they invented or created those dishes. This is mainly based on documented evidence in the form of royal kitchen ledgers and log books and finance books and recipe books. Interestingly enough, most royal families did a real thorough job of documenting the parties and meals they hosted, purchases they made, kitchen expenditure, recipes etc.","labels":1,"seconds_difference":228.0,"score_ratio":2.0} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg12ork","c_root_id_B":"eg0tq4c","created_at_utc_A":1549645935,"created_at_utc_B":1549639520,"score_A":18,"score_B":3,"human_ref_A":"ethnocentrism during the twilight of empires -G","human_ref_B":"I know the Chinese have Imperial\/Royal Cuisinebecause David Chang mentions it on the Ugly Delicious Episode where he goes to China and struggles to eat a lot of their food (textures that western palates have negative associations). Haven'r heard of the other two in that regard. And what about Japanese cuisine? They may not meet the access to ingredients requirement, maybe, but they definitely have the long dynastic reigns.","labels":1,"seconds_difference":6415.0,"score_ratio":6.0} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0yhe5","c_root_id_B":"eg0ofe8","created_at_utc_A":1549642983,"created_at_utc_B":1549635232,"score_A":10,"score_B":9,"human_ref_A":"Turkish? For reals? I have never heard of Turkish cuisine being anything other than a national\/regional cuisine at best. French cuisine, by way of Italy, and Chinese cuisine, including all the regional and variations in the cuisine, I totally can buy into as being \"Grande Cuisine\".","human_ref_B":"What about Morocco and Thailand? Oh! And India of course","labels":1,"seconds_difference":7751.0,"score_ratio":1.1111111111} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0tq4c","c_root_id_B":"eg0yhe5","created_at_utc_A":1549639520,"created_at_utc_B":1549642983,"score_A":3,"score_B":10,"human_ref_A":"I know the Chinese have Imperial\/Royal Cuisinebecause David Chang mentions it on the Ugly Delicious Episode where he goes to China and struggles to eat a lot of their food (textures that western palates have negative associations). Haven'r heard of the other two in that regard. And what about Japanese cuisine? They may not meet the access to ingredients requirement, maybe, but they definitely have the long dynastic reigns.","human_ref_B":"Turkish? For reals? I have never heard of Turkish cuisine being anything other than a national\/regional cuisine at best. French cuisine, by way of Italy, and Chinese cuisine, including all the regional and variations in the cuisine, I totally can buy into as being \"Grande Cuisine\".","labels":0,"seconds_difference":3463.0,"score_ratio":3.3333333333} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg0tq4c","c_root_id_B":"eg12d5z","created_at_utc_A":1549639520,"created_at_utc_B":1549645707,"score_A":3,"score_B":9,"human_ref_A":"I know the Chinese have Imperial\/Royal Cuisinebecause David Chang mentions it on the Ugly Delicious Episode where he goes to China and struggles to eat a lot of their food (textures that western palates have negative associations). Haven'r heard of the other two in that regard. And what about Japanese cuisine? They may not meet the access to ingredients requirement, maybe, but they definitely have the long dynastic reigns.","human_ref_B":"The 3 points you mentioned also apply to Indian cuisine. India has been ruled by kingdoms and royal dynasties for thousands of years, and most modern Indian food originated and evolved from the royal kitchens. There's a documentary and series called Raja Rasoi Aur Anya Kahaniyan which is also on Netflix. The name translates to Royal Kitchens And Assorted Stories. It explores the various regional Indian cuisines by looking at the royal kitchens in those regions, and how\/when they invented or created those dishes. This is mainly based on documented evidence in the form of royal kitchen ledgers and log books and finance books and recipe books. Interestingly enough, most royal families did a real thorough job of documenting the parties and meals they hosted, purchases they made, kitchen expenditure, recipes etc.","labels":0,"seconds_difference":6187.0,"score_ratio":3.0} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg171ky","c_root_id_B":"eg1j56e","created_at_utc_A":1549648936,"created_at_utc_B":1549657187,"score_A":2,"score_B":3,"human_ref_A":"It's based on the Ottoman Empire's long reign.","human_ref_B":"In culinary school they always referenced French and Japanese as being the most technical and elevated cuisines in modern food culture. The main reasoning was that those two cuisines are extremely detail oriented and require advanced techniques to execute.","labels":0,"seconds_difference":8251.0,"score_ratio":1.5} +{"post_id":"aof8cz","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Where did the notion of the Three Grand Cuisines come from? One of my friends is a Turkish chef informed me that there were Three Grand Cuisines of the world-- Turkish, French and Chinese. I did some research and found some articles from places like NPR and Quora questions generally stating that common culinary lore detail the same three things qualified a 'Grand Cuisine': * Access to a wide variety of foodstuffs * The existence of a royal kitchen to serve a regent * A long dynastic reign I was wondering where did this notion come from, if it isn't a recent invention.","c_root_id_A":"eg1j56e","c_root_id_B":"eg1908n","created_at_utc_A":1549657187,"created_at_utc_B":1549650270,"score_A":3,"score_B":2,"human_ref_A":"In culinary school they always referenced French and Japanese as being the most technical and elevated cuisines in modern food culture. The main reasoning was that those two cuisines are extremely detail oriented and require advanced techniques to execute.","human_ref_B":"I\u2019ve only ever heard this from Hetalia","labels":1,"seconds_difference":6917.0,"score_ratio":1.5} +{"post_id":"xkefa","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Why are the yolks of my hard-boiled eggs always a dull olive color? Some facts that may help formulate a response: > The eggs we use are fresh from free-range chickens that we own. > Some are brown. Others are green (Americana eggs). None are white. > Since a few months ago we've been using a hard-boiling machine. > The yolks of the eggs in question, when raw, are a nice golden yellow. > When hard-boiled, they turn into a slightly green, dark olive color. > When peeling, there's always some sort of cavity on either the top or bottom part of the egg.","c_root_id_A":"c5n55cs","c_root_id_B":"c5n4t1x","created_at_utc_A":1343925554,"created_at_utc_B":1343924276,"score_A":3,"score_B":2,"human_ref_A":"Cooking too long. Do this: 1) Start with cold water in your pot, just enough to cover the eggs. 2) Add salt. More than you think you want. 3) Cover and put on stove at med high - heat (I never put it on high to avoid damaging the cookware 4) Bring to a rolling boil. 5) After 1 minute, remove the pot from the heat. (Keep it covered) 6) After 10 minutes, replace the hot water with ice water and cool immediately (this separates the shell from the egg) Your eggs should be cooked perfectly with bright yellow yokes!","human_ref_B":"You are overcooking them. Here is a (very good) chef's instructions on how to do it: http:\/\/foodwishes.blogspot.com\/2010\/03\/how-to-make-perfect-hard-boiled-eggs-im.html (video included on the post).","labels":1,"seconds_difference":1278.0,"score_ratio":1.5} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id2hzqb","c_root_id_B":"id2ivdi","created_at_utc_A":1655739143,"created_at_utc_B":1655739527,"score_A":20,"score_B":23,"human_ref_A":"your recipe too thick? try letting it rest for a while in the fridge and thin it out a bit. I've blended crepe mix in a Vitamix blender many times at the restaurant without issue but my batter is thin.","human_ref_B":"Gluten developed? Isn't there so much liquid in the batter that it shouldn't happen?","labels":0,"seconds_difference":384.0,"score_ratio":1.15} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id2ivdi","c_root_id_B":"id2ds2d","created_at_utc_A":1655739527,"created_at_utc_B":1655737271,"score_A":23,"score_B":13,"human_ref_A":"Gluten developed? Isn't there so much liquid in the batter that it shouldn't happen?","human_ref_B":"Add baking powder and flour and just make American pancakes. 1\/2 teaspoon B.P. for each cup of flour","labels":1,"seconds_difference":2256.0,"score_ratio":1.7692307692} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id2dxqu","c_root_id_B":"id2ivdi","created_at_utc_A":1655737342,"created_at_utc_B":1655739527,"score_A":4,"score_B":23,"human_ref_A":"Honestly, I would try making waffles or something like that out of it. It won't be fluffy, but a bit chewy, which some people like it. Or even something similar to English muffins. Or make pancakes with them and make like a cake with them, with some ganache as layer between pancakes. ​ Another idea is making another batch, preferably by hand and then mix it in. It'll yield much more than you wanted, but it might help hide the fact you had overmixed a batch.","human_ref_B":"Gluten developed? Isn't there so much liquid in the batter that it shouldn't happen?","labels":0,"seconds_difference":2185.0,"score_ratio":5.75} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id2ds2d","c_root_id_B":"id2hzqb","created_at_utc_A":1655737271,"created_at_utc_B":1655739143,"score_A":13,"score_B":20,"human_ref_A":"Add baking powder and flour and just make American pancakes. 1\/2 teaspoon B.P. for each cup of flour","human_ref_B":"your recipe too thick? try letting it rest for a while in the fridge and thin it out a bit. I've blended crepe mix in a Vitamix blender many times at the restaurant without issue but my batter is thin.","labels":0,"seconds_difference":1872.0,"score_ratio":1.5384615385} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id2dxqu","c_root_id_B":"id2hzqb","created_at_utc_A":1655737342,"created_at_utc_B":1655739143,"score_A":4,"score_B":20,"human_ref_A":"Honestly, I would try making waffles or something like that out of it. It won't be fluffy, but a bit chewy, which some people like it. Or even something similar to English muffins. Or make pancakes with them and make like a cake with them, with some ganache as layer between pancakes. ​ Another idea is making another batch, preferably by hand and then mix it in. It'll yield much more than you wanted, but it might help hide the fact you had overmixed a batch.","human_ref_B":"your recipe too thick? try letting it rest for a while in the fridge and thin it out a bit. I've blended crepe mix in a Vitamix blender many times at the restaurant without issue but my batter is thin.","labels":0,"seconds_difference":1801.0,"score_ratio":5.0} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id2dxqu","c_root_id_B":"id442b0","created_at_utc_A":1655737342,"created_at_utc_B":1655764547,"score_A":4,"score_B":8,"human_ref_A":"Honestly, I would try making waffles or something like that out of it. It won't be fluffy, but a bit chewy, which some people like it. Or even something similar to English muffins. Or make pancakes with them and make like a cake with them, with some ganache as layer between pancakes. ​ Another idea is making another batch, preferably by hand and then mix it in. It'll yield much more than you wanted, but it might help hide the fact you had overmixed a batch.","human_ref_B":"Ooh\u2026 it shouldn\u2019t be thick enough for gluten to develop. The batter should really be the consistency of whole milk - creamy and a little thick but still definitely liquid. You might need more milk or beer.","labels":0,"seconds_difference":27205.0,"score_ratio":2.0} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id442b0","c_root_id_B":"id2pnfe","created_at_utc_A":1655764547,"created_at_utc_B":1655742446,"score_A":8,"score_B":2,"human_ref_A":"Ooh\u2026 it shouldn\u2019t be thick enough for gluten to develop. The batter should really be the consistency of whole milk - creamy and a little thick but still definitely liquid. You might need more milk or beer.","human_ref_B":"Pretty sure anything with flour can be over mixed because gluten","labels":1,"seconds_difference":22101.0,"score_ratio":4.0} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id5cbxm","c_root_id_B":"id4rpnn","created_at_utc_A":1655787760,"created_at_utc_B":1655776142,"score_A":4,"score_B":3,"human_ref_A":"Honestly just start over. It's cheap and you'll never really fix it","human_ref_B":"Please share your recipe for review. As stated above, crepe batter should be quite thin, approximately like whole milk\/heavy cream. Typically, crepe batter is allowed to rest, refrigerated overnight also. Please tell us what you did.","labels":1,"seconds_difference":11618.0,"score_ratio":1.3333333333} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id5cbxm","c_root_id_B":"id2pnfe","created_at_utc_A":1655787760,"created_at_utc_B":1655742446,"score_A":4,"score_B":2,"human_ref_A":"Honestly just start over. It's cheap and you'll never really fix it","human_ref_B":"Pretty sure anything with flour can be over mixed because gluten","labels":1,"seconds_difference":45314.0,"score_ratio":2.0} +{"post_id":"vglmzv","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Is it possible to fix overmixed crepe batter? My boyfriend wanted to make crepes but turns out our new blender is too powerful. Basically the batter got overmixed, gluten developed and the crepes ended up being a gooey disaster. I tried looking around the internet to find whether there is a way to fix it but all I found is ways to avoid it in the future. Is there anything that can be done to possibly save the batter or use it for something else if it has already happened or is it bound to end up in the sewers?","c_root_id_A":"id2pnfe","c_root_id_B":"id4rpnn","created_at_utc_A":1655742446,"created_at_utc_B":1655776142,"score_A":2,"score_B":3,"human_ref_A":"Pretty sure anything with flour can be over mixed because gluten","human_ref_B":"Please share your recipe for review. As stated above, crepe batter should be quite thin, approximately like whole milk\/heavy cream. Typically, crepe batter is allowed to rest, refrigerated overnight also. Please tell us what you did.","labels":0,"seconds_difference":33696.0,"score_ratio":1.5} +{"post_id":"w2sb9","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Best Shoes? Hey everyone! I'm a culinary student who needs new shoes. At the begining of school they gave us a pair of Converse work shoes which were great at first, but after wearing them so much for work and school they've become uncomfortable. So, what shoes do you wear in the kitchen?","c_root_id_A":"c59qnc4","c_root_id_B":"c59qhnl","created_at_utc_A":1341501588,"created_at_utc_B":1341500862,"score_A":14,"score_B":4,"human_ref_A":"Prety much everyone I know wears either Birkenstock kitchen clogs or Dansko clogs. I personally like Dansko because the slight heel helps posture and I have lower back problems. Crocs aren't as sturdy and fall apart quickly. Invest in your feet or you'll be crippled in no time.","human_ref_B":"Crocs have very little if any arch support. They will hurt you in the long run as I found out the hard way. I now wear Birkenstock kitchen clogs. They take a while to break in but they are definetely the best I can personally recommend.","labels":1,"seconds_difference":726.0,"score_ratio":3.5} +{"post_id":"w2sb9","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Best Shoes? Hey everyone! I'm a culinary student who needs new shoes. At the begining of school they gave us a pair of Converse work shoes which were great at first, but after wearing them so much for work and school they've become uncomfortable. So, what shoes do you wear in the kitchen?","c_root_id_A":"c59qhnl","c_root_id_B":"c59r65n","created_at_utc_A":1341500862,"created_at_utc_B":1341503923,"score_A":4,"score_B":11,"human_ref_A":"Crocs have very little if any arch support. They will hurt you in the long run as I found out the hard way. I now wear Birkenstock kitchen clogs. They take a while to break in but they are definetely the best I can personally recommend.","human_ref_B":"This question might be better suited for r\/kitchenconfidential","labels":0,"seconds_difference":3061.0,"score_ratio":2.75} +{"post_id":"w2sb9","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Best Shoes? Hey everyone! I'm a culinary student who needs new shoes. At the begining of school they gave us a pair of Converse work shoes which were great at first, but after wearing them so much for work and school they've become uncomfortable. So, what shoes do you wear in the kitchen?","c_root_id_A":"c59stf4","c_root_id_B":"c59tauk","created_at_utc_A":1341510687,"created_at_utc_B":1341512604,"score_A":3,"score_B":4,"human_ref_A":"Timberland Pro. Awesome shoes. Very light, very tough, and a little stylish. Great support and slip resistant. My feet never get tired in these shoes. I added some foot sole pillows to mine. Like walking on clouds. http:\/\/shop.timberland.com\/category\/index.jsp?categoryId=4397221","human_ref_B":"I go with Shoes for Crews every time","labels":0,"seconds_difference":1917.0,"score_ratio":1.3333333333} +{"post_id":"3aq5pc","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Kitchen Posture\/ Avoiding Back Pain Hi all, I recently started a job as a prep cook, about 40 hours a week. I've never had good posture to begin with but chopping at a cutting board, leaning over a range to stir a pot, all these things have been not great for my lower back. I did get Dr. Scholl's inserts for my shoes and I use the standing pads whenever I can at work but I think the biggest issue is my kinda leaning over posture when I'm doing prep. Do any professionals out there experience similar issues and have any tips on avoiding chronic lower back pain? Thanks in advance.","c_root_id_A":"cseydly","c_root_id_B":"cseyjg6","created_at_utc_A":1434994425,"created_at_utc_B":1434994681,"score_A":4,"score_B":14,"human_ref_A":"Invest in a pair of clogs with a raised heel, it helps promote a better posture while standing.","human_ref_B":"I am a big advocate of the \"Giraffe Drinking Water\" Stance. Basically Just spread your feet wide apart so that your mid section drops down a few inches closer to counter height. Sounds silly but you will find that you can stand up straighter while working. Also works well for washing dishes.","labels":0,"seconds_difference":256.0,"score_ratio":3.5} +{"post_id":"3aq5pc","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Kitchen Posture\/ Avoiding Back Pain Hi all, I recently started a job as a prep cook, about 40 hours a week. I've never had good posture to begin with but chopping at a cutting board, leaning over a range to stir a pot, all these things have been not great for my lower back. I did get Dr. Scholl's inserts for my shoes and I use the standing pads whenever I can at work but I think the biggest issue is my kinda leaning over posture when I'm doing prep. Do any professionals out there experience similar issues and have any tips on avoiding chronic lower back pain? Thanks in advance.","c_root_id_A":"cseydly","c_root_id_B":"csezh8v","created_at_utc_A":1434994425,"created_at_utc_B":1434996163,"score_A":4,"score_B":9,"human_ref_A":"Invest in a pair of clogs with a raised heel, it helps promote a better posture while standing.","human_ref_B":"Speaking as a 6'5\" dude, I'd recommend putting another butcher block underneath your current chopping board. Stick a moistened towel in between the two blocks\/boards to keep them from slipping. Even raising it just an inch or two higher helps out with the lower back fatigue. If you have an additional block or two, you are welcome to raise it even higher. Otherwise, I too adopt the giraffe at the watering hole stance. Which looks ridiculous when you're all leg to begin with. =(","labels":0,"seconds_difference":1738.0,"score_ratio":2.25} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82qavm","c_root_id_B":"c82qgub","created_at_utc_A":1359037098,"created_at_utc_B":1359037853,"score_A":3,"score_B":12,"human_ref_A":"put a lemon in it?","human_ref_B":"What about actual salt, like sea salt? I'm not sure about the quality of the garlic salt, but salt can really bring out the flavor. I love garlic. LOVE it. I never use garlic salt, though. I use actual garlic and I do also have garlic powder, but never garlic salt. Maybe substitute the garlic salt with actual garlic, or in the very least garlic powder. But I agree with Hongxiquan about the lemon. Maybe something else acidic as well, like a (balsamic or sherry) vinegar or Worcestershire sauce.","labels":0,"seconds_difference":755.0,"score_ratio":4.0} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82r0li","c_root_id_B":"c82qhiz","created_at_utc_A":1359040142,"created_at_utc_B":1359037939,"score_A":11,"score_B":7,"human_ref_A":"The canned roasted red peppers in a jar have almost no flavour unfortunately. You can make your own by thowing a red pepper under a broiler or onto a grill top till it's blackened around, then cool and peel it, WAY more flavour this way. I'd add salt to this as well, as the goat cheese has plenty of flavour and is freaking delicious, but if the dish was bland, it needs salt. Lemon is a better fit than lime for your acid, but you could reduce balsamic and use that as a secondary sauce to pair with this one and have an enjoyable time as well.","human_ref_B":"I would suggest maybe adding a little more kosher salt, as that can make a surprising difference in the bland\/not blandness of a dish, or maybe finding a stronger or my high quality ch\u00e8vre, because the strength of the cheese often has a lot to do with the quality of it. A commercial cheese might be somewhat mild to support a wider customer base whereas a cheese from a local farm or specialty store might be stronger. Here in New York we have stores such as Wegmans or Fairway which are large specialty grocers and offer a great selection of many things, including cheeses. If you have a similar store around you, try there!","labels":1,"seconds_difference":2203.0,"score_ratio":1.5714285714} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82qavm","c_root_id_B":"c82r0li","created_at_utc_A":1359037098,"created_at_utc_B":1359040142,"score_A":3,"score_B":11,"human_ref_A":"put a lemon in it?","human_ref_B":"The canned roasted red peppers in a jar have almost no flavour unfortunately. You can make your own by thowing a red pepper under a broiler or onto a grill top till it's blackened around, then cool and peel it, WAY more flavour this way. I'd add salt to this as well, as the goat cheese has plenty of flavour and is freaking delicious, but if the dish was bland, it needs salt. Lemon is a better fit than lime for your acid, but you could reduce balsamic and use that as a secondary sauce to pair with this one and have an enjoyable time as well.","labels":0,"seconds_difference":3044.0,"score_ratio":3.6666666667} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82r0li","c_root_id_B":"c82qtay","created_at_utc_A":1359040142,"created_at_utc_B":1359039334,"score_A":11,"score_B":3,"human_ref_A":"The canned roasted red peppers in a jar have almost no flavour unfortunately. You can make your own by thowing a red pepper under a broiler or onto a grill top till it's blackened around, then cool and peel it, WAY more flavour this way. I'd add salt to this as well, as the goat cheese has plenty of flavour and is freaking delicious, but if the dish was bland, it needs salt. Lemon is a better fit than lime for your acid, but you could reduce balsamic and use that as a secondary sauce to pair with this one and have an enjoyable time as well.","human_ref_B":"If you want to overall flavor profile to go in a different direction; I love the combination of brandy and roasted red pepper in a cream sauce. Although I've never tried it as a pasta sauce like that - mostly to compliment some nice pork (like a thick pork chop). I can definitely imagine it working with chicken as well though.","labels":1,"seconds_difference":808.0,"score_ratio":3.6666666667} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82qavm","c_root_id_B":"c82qhiz","created_at_utc_A":1359037098,"created_at_utc_B":1359037939,"score_A":3,"score_B":7,"human_ref_A":"put a lemon in it?","human_ref_B":"I would suggest maybe adding a little more kosher salt, as that can make a surprising difference in the bland\/not blandness of a dish, or maybe finding a stronger or my high quality ch\u00e8vre, because the strength of the cheese often has a lot to do with the quality of it. A commercial cheese might be somewhat mild to support a wider customer base whereas a cheese from a local farm or specialty store might be stronger. Here in New York we have stores such as Wegmans or Fairway which are large specialty grocers and offer a great selection of many things, including cheeses. If you have a similar store around you, try there!","labels":0,"seconds_difference":841.0,"score_ratio":2.3333333333} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82qavm","c_root_id_B":"c82tek8","created_at_utc_A":1359037098,"created_at_utc_B":1359047961,"score_A":3,"score_B":5,"human_ref_A":"put a lemon in it?","human_ref_B":"Change the butter to olive oil, add *salt* instead of garlic salt and maybe a bit of chili. Maybe you also want to split the Italian seasoning into the hearbs it contains. What I mean is: use each of the herbs, or only some of them instead of the whole seasoning. Premixed seasonings can taste pretty bland. For the cheese: you honestly have to try different sorts and go for what you like best. Even among goat cheese there's a wide variety of tastes.","labels":0,"seconds_difference":10863.0,"score_ratio":1.6666666667} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82qtay","c_root_id_B":"c82tek8","created_at_utc_A":1359039334,"created_at_utc_B":1359047961,"score_A":3,"score_B":5,"human_ref_A":"If you want to overall flavor profile to go in a different direction; I love the combination of brandy and roasted red pepper in a cream sauce. Although I've never tried it as a pasta sauce like that - mostly to compliment some nice pork (like a thick pork chop). I can definitely imagine it working with chicken as well though.","human_ref_B":"Change the butter to olive oil, add *salt* instead of garlic salt and maybe a bit of chili. Maybe you also want to split the Italian seasoning into the hearbs it contains. What I mean is: use each of the herbs, or only some of them instead of the whole seasoning. Premixed seasonings can taste pretty bland. For the cheese: you honestly have to try different sorts and go for what you like best. Even among goat cheese there's a wide variety of tastes.","labels":0,"seconds_difference":8627.0,"score_ratio":1.6666666667} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82rjhj","c_root_id_B":"c82tek8","created_at_utc_A":1359042013,"created_at_utc_B":1359047961,"score_A":3,"score_B":5,"human_ref_A":"I'm fairly partial to Gorgonzola. If you can't find any, any kind of blue cheese would probably work too. I would also suggest fresh peppers rather than canned. They freeze pretty well so you don't have to worry about them going to waste if you have too much. Perhaps some red wine or another flavorful liquid like that. Lemon would probably be good as well. I would shy away from the garlic salt, honestly. It tends to be more salt than garlic. A little garlic powder then salt to taste would make more sense. Btw, sounds like a good sauce. I might have to try this out some time. Sauce is one of my favorite things to make.","human_ref_B":"Change the butter to olive oil, add *salt* instead of garlic salt and maybe a bit of chili. Maybe you also want to split the Italian seasoning into the hearbs it contains. What I mean is: use each of the herbs, or only some of them instead of the whole seasoning. Premixed seasonings can taste pretty bland. For the cheese: you honestly have to try different sorts and go for what you like best. Even among goat cheese there's a wide variety of tastes.","labels":0,"seconds_difference":5948.0,"score_ratio":1.6666666667} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82qavm","c_root_id_B":"c82u3ro","created_at_utc_A":1359037098,"created_at_utc_B":1359050090,"score_A":3,"score_B":4,"human_ref_A":"put a lemon in it?","human_ref_B":"Perhaps add some smoked paprika. It adds a nice depth of flavor and you'll get a good combo of the salty, sweet and smoky.","labels":0,"seconds_difference":12992.0,"score_ratio":1.3333333333} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82u3ro","c_root_id_B":"c82qtay","created_at_utc_A":1359050090,"created_at_utc_B":1359039334,"score_A":4,"score_B":3,"human_ref_A":"Perhaps add some smoked paprika. It adds a nice depth of flavor and you'll get a good combo of the salty, sweet and smoky.","human_ref_B":"If you want to overall flavor profile to go in a different direction; I love the combination of brandy and roasted red pepper in a cream sauce. Although I've never tried it as a pasta sauce like that - mostly to compliment some nice pork (like a thick pork chop). I can definitely imagine it working with chicken as well though.","labels":1,"seconds_difference":10756.0,"score_ratio":1.3333333333} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82rjhj","c_root_id_B":"c82u3ro","created_at_utc_A":1359042013,"created_at_utc_B":1359050090,"score_A":3,"score_B":4,"human_ref_A":"I'm fairly partial to Gorgonzola. If you can't find any, any kind of blue cheese would probably work too. I would also suggest fresh peppers rather than canned. They freeze pretty well so you don't have to worry about them going to waste if you have too much. Perhaps some red wine or another flavorful liquid like that. Lemon would probably be good as well. I would shy away from the garlic salt, honestly. It tends to be more salt than garlic. A little garlic powder then salt to taste would make more sense. Btw, sounds like a good sauce. I might have to try this out some time. Sauce is one of my favorite things to make.","human_ref_B":"Perhaps add some smoked paprika. It adds a nice depth of flavor and you'll get a good combo of the salty, sweet and smoky.","labels":0,"seconds_difference":8077.0,"score_ratio":1.3333333333} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82vi0d","c_root_id_B":"c82qavm","created_at_utc_A":1359054196,"created_at_utc_B":1359037098,"score_A":4,"score_B":3,"human_ref_A":"I'm going to agree with the poster that mentioned the canned red peppers: roasting your own is going to have the largest flavor effect on this dish, I believe.","human_ref_B":"put a lemon in it?","labels":1,"seconds_difference":17098.0,"score_ratio":1.3333333333} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82qtay","c_root_id_B":"c82vi0d","created_at_utc_A":1359039334,"created_at_utc_B":1359054196,"score_A":3,"score_B":4,"human_ref_A":"If you want to overall flavor profile to go in a different direction; I love the combination of brandy and roasted red pepper in a cream sauce. Although I've never tried it as a pasta sauce like that - mostly to compliment some nice pork (like a thick pork chop). I can definitely imagine it working with chicken as well though.","human_ref_B":"I'm going to agree with the poster that mentioned the canned red peppers: roasting your own is going to have the largest flavor effect on this dish, I believe.","labels":0,"seconds_difference":14862.0,"score_ratio":1.3333333333} +{"post_id":"176t19","domain":"askculinary_validation","upvote_ratio":0.77,"history":"So I made a Goat Cheese and Roasted Red Pepper cream sauce. It was good, but a little bland. I put some butter and garlic into a frying pan until it sizzled, added maybe a cup of half-n-half and melted about a 1\/4lb of Goat Cheese into the mix before adding some Roasted Red Peppers that came in a little jar of olive oil and seasoning. Also, Garlic Salt, Black Pepper and a bit of Italian seasoning. I served it over pasta with some chicken that had also been cooked in butter, garlic and bit of Montreal Steak Seasoning. It really was delicious, but I'd like to substitute the Goat Cheese for something a bit stronger next time. Any suggestions?","c_root_id_A":"c82vi0d","c_root_id_B":"c82rjhj","created_at_utc_A":1359054196,"created_at_utc_B":1359042013,"score_A":4,"score_B":3,"human_ref_A":"I'm going to agree with the poster that mentioned the canned red peppers: roasting your own is going to have the largest flavor effect on this dish, I believe.","human_ref_B":"I'm fairly partial to Gorgonzola. If you can't find any, any kind of blue cheese would probably work too. I would also suggest fresh peppers rather than canned. They freeze pretty well so you don't have to worry about them going to waste if you have too much. Perhaps some red wine or another flavorful liquid like that. Lemon would probably be good as well. I would shy away from the garlic salt, honestly. It tends to be more salt than garlic. A little garlic powder then salt to taste would make more sense. Btw, sounds like a good sauce. I might have to try this out some time. Sauce is one of my favorite things to make.","labels":1,"seconds_difference":12183.0,"score_ratio":1.3333333333} +{"post_id":"218dsa","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I was at an Asian supermarket and bought these fish crackers for fun. I am absolutely shocked, and would love some answers from someone knowledgeable. More info inside post. This is the exact bag i bought I opened the bag and it smelled like dry fish, which was slightly disgusting but somewhat expected. What i did not expect was what happened when i put one in my mouth and started chewing. It dissolved into a mass that stuck to every surface of my mouth, and it tasted EXACTLY like stomach acid, or vomit. It was indistinguishable from a mouthful of vomit. Can someone who is into Asian food culture please explain this to me? I'm not prejudiced, and i mean no offense, but how is a product that tastes exactly like vomit even remotely marketable anywhere?","c_root_id_A":"cgam3m9","c_root_id_B":"cgan9k5","created_at_utc_A":1395675702,"created_at_utc_B":1395678209,"score_A":4,"score_B":11,"human_ref_A":"In a lot of asian countries they'd react to cheese in a similar way, haha! In most cities in china I found the aroma of stinky tofu wafting through the air, often covering whole streets. I never tried it, I just couldn't bring myself to put something that literally smells like fried turd in my mouth- seemed very popular over there though! Growing up accustomed to certain tastes is probably the reason, same way I get nauseous when I drink carbonated water.","human_ref_B":"I think you really have to be raised with it. There are things I was raised with that other people can't handle. I love really really ripe washed rind cheese that reek of cat piss. Not in the way a wine can have subtle hints of red apple, I mean straight up cat piss. I love it, but I can see how that would freak most people out.","labels":0,"seconds_difference":2507.0,"score_ratio":2.75} +{"post_id":"218dsa","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I was at an Asian supermarket and bought these fish crackers for fun. I am absolutely shocked, and would love some answers from someone knowledgeable. More info inside post. This is the exact bag i bought I opened the bag and it smelled like dry fish, which was slightly disgusting but somewhat expected. What i did not expect was what happened when i put one in my mouth and started chewing. It dissolved into a mass that stuck to every surface of my mouth, and it tasted EXACTLY like stomach acid, or vomit. It was indistinguishable from a mouthful of vomit. Can someone who is into Asian food culture please explain this to me? I'm not prejudiced, and i mean no offense, but how is a product that tastes exactly like vomit even remotely marketable anywhere?","c_root_id_A":"cgan9k5","c_root_id_B":"cgal6l3","created_at_utc_A":1395678209,"created_at_utc_B":1395673597,"score_A":11,"score_B":2,"human_ref_A":"I think you really have to be raised with it. There are things I was raised with that other people can't handle. I love really really ripe washed rind cheese that reek of cat piss. Not in the way a wine can have subtle hints of red apple, I mean straight up cat piss. I love it, but I can see how that would freak most people out.","human_ref_B":"They seem to be popular in the Philippines. Maybe it's one of those things where if you weren't brought up with it you'll never like it. Fortunately(?), [there is more than one flavour]( http:\/\/newtonfd.com\/our-products\/).","labels":1,"seconds_difference":4612.0,"score_ratio":5.5} +{"post_id":"218dsa","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I was at an Asian supermarket and bought these fish crackers for fun. I am absolutely shocked, and would love some answers from someone knowledgeable. More info inside post. This is the exact bag i bought I opened the bag and it smelled like dry fish, which was slightly disgusting but somewhat expected. What i did not expect was what happened when i put one in my mouth and started chewing. It dissolved into a mass that stuck to every surface of my mouth, and it tasted EXACTLY like stomach acid, or vomit. It was indistinguishable from a mouthful of vomit. Can someone who is into Asian food culture please explain this to me? I'm not prejudiced, and i mean no offense, but how is a product that tastes exactly like vomit even remotely marketable anywhere?","c_root_id_A":"cgb4qbs","c_root_id_B":"cgam3m9","created_at_utc_A":1395713083,"created_at_utc_B":1395675702,"score_A":6,"score_B":4,"human_ref_A":"I would agree with the general sentiment here. It's a flavor you have to have grown up with. I have first-hand experience seeing some Asians eat cheese and literally run to the bathroom because they gagged. Apparently, some Asians who visit Western countries for the first time find that the being even near the cheese section in grocery stores is disgusting. Being Asian American, I love both cheese and funky Asian flavors. That being said, I haven't seen or tried that particular bag of chips that you linked. I think the Korean seafood snacks may be a bit tamer (again, this could be because I grew up with it). If you want to try a seafood snack that I've had some of my white American friends tell me they liked, you can try these shrimp crackers. For me, I think the only brand worth buying is Nong Shim.","human_ref_B":"In a lot of asian countries they'd react to cheese in a similar way, haha! In most cities in china I found the aroma of stinky tofu wafting through the air, often covering whole streets. I never tried it, I just couldn't bring myself to put something that literally smells like fried turd in my mouth- seemed very popular over there though! Growing up accustomed to certain tastes is probably the reason, same way I get nauseous when I drink carbonated water.","labels":1,"seconds_difference":37381.0,"score_ratio":1.5} +{"post_id":"218dsa","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I was at an Asian supermarket and bought these fish crackers for fun. I am absolutely shocked, and would love some answers from someone knowledgeable. More info inside post. This is the exact bag i bought I opened the bag and it smelled like dry fish, which was slightly disgusting but somewhat expected. What i did not expect was what happened when i put one in my mouth and started chewing. It dissolved into a mass that stuck to every surface of my mouth, and it tasted EXACTLY like stomach acid, or vomit. It was indistinguishable from a mouthful of vomit. Can someone who is into Asian food culture please explain this to me? I'm not prejudiced, and i mean no offense, but how is a product that tastes exactly like vomit even remotely marketable anywhere?","c_root_id_A":"cgam3m9","c_root_id_B":"cgal6l3","created_at_utc_A":1395675702,"created_at_utc_B":1395673597,"score_A":4,"score_B":2,"human_ref_A":"In a lot of asian countries they'd react to cheese in a similar way, haha! In most cities in china I found the aroma of stinky tofu wafting through the air, often covering whole streets. I never tried it, I just couldn't bring myself to put something that literally smells like fried turd in my mouth- seemed very popular over there though! Growing up accustomed to certain tastes is probably the reason, same way I get nauseous when I drink carbonated water.","human_ref_B":"They seem to be popular in the Philippines. Maybe it's one of those things where if you weren't brought up with it you'll never like it. Fortunately(?), [there is more than one flavour]( http:\/\/newtonfd.com\/our-products\/).","labels":1,"seconds_difference":2105.0,"score_ratio":2.0} +{"post_id":"218dsa","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I was at an Asian supermarket and bought these fish crackers for fun. I am absolutely shocked, and would love some answers from someone knowledgeable. More info inside post. This is the exact bag i bought I opened the bag and it smelled like dry fish, which was slightly disgusting but somewhat expected. What i did not expect was what happened when i put one in my mouth and started chewing. It dissolved into a mass that stuck to every surface of my mouth, and it tasted EXACTLY like stomach acid, or vomit. It was indistinguishable from a mouthful of vomit. Can someone who is into Asian food culture please explain this to me? I'm not prejudiced, and i mean no offense, but how is a product that tastes exactly like vomit even remotely marketable anywhere?","c_root_id_A":"cgb4qbs","c_root_id_B":"cgal6l3","created_at_utc_A":1395713083,"created_at_utc_B":1395673597,"score_A":6,"score_B":2,"human_ref_A":"I would agree with the general sentiment here. It's a flavor you have to have grown up with. I have first-hand experience seeing some Asians eat cheese and literally run to the bathroom because they gagged. Apparently, some Asians who visit Western countries for the first time find that the being even near the cheese section in grocery stores is disgusting. Being Asian American, I love both cheese and funky Asian flavors. That being said, I haven't seen or tried that particular bag of chips that you linked. I think the Korean seafood snacks may be a bit tamer (again, this could be because I grew up with it). If you want to try a seafood snack that I've had some of my white American friends tell me they liked, you can try these shrimp crackers. For me, I think the only brand worth buying is Nong Shim.","human_ref_B":"They seem to be popular in the Philippines. Maybe it's one of those things where if you weren't brought up with it you'll never like it. Fortunately(?), [there is more than one flavour]( http:\/\/newtonfd.com\/our-products\/).","labels":1,"seconds_difference":39486.0,"score_ratio":3.0} +{"post_id":"218dsa","domain":"askculinary_validation","upvote_ratio":0.78,"history":"I was at an Asian supermarket and bought these fish crackers for fun. I am absolutely shocked, and would love some answers from someone knowledgeable. More info inside post. This is the exact bag i bought I opened the bag and it smelled like dry fish, which was slightly disgusting but somewhat expected. What i did not expect was what happened when i put one in my mouth and started chewing. It dissolved into a mass that stuck to every surface of my mouth, and it tasted EXACTLY like stomach acid, or vomit. It was indistinguishable from a mouthful of vomit. Can someone who is into Asian food culture please explain this to me? I'm not prejudiced, and i mean no offense, but how is a product that tastes exactly like vomit even remotely marketable anywhere?","c_root_id_A":"cgal6l3","c_root_id_B":"cgb7lkq","created_at_utc_A":1395673597,"created_at_utc_B":1395719329,"score_A":2,"score_B":3,"human_ref_A":"They seem to be popular in the Philippines. Maybe it's one of those things where if you weren't brought up with it you'll never like it. Fortunately(?), [there is more than one flavour]( http:\/\/newtonfd.com\/our-products\/).","human_ref_B":"Flavor = acquired Texture = universal love Crunch is universal. Try shrimp crisps, much more pleasant and mild. But, just like Canada has Dill Pickle Chips, and Ketchup Chips, the market in the US doesn't. It's a product, and all products vary by regions\/demand, but, for the sake of crunch, crunch is universal.","labels":0,"seconds_difference":45732.0,"score_ratio":1.5} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhihmde","c_root_id_B":"dhiccvt","created_at_utc_A":1494697252,"created_at_utc_B":1494689573,"score_A":25,"score_B":16,"human_ref_A":"Taste Test: The Best Canned Tomatoes By The Daily Meal - 03\/15\/2013 01:30 pm ET #1 \u2014 Sclafani Average Score: 82.9\/100 Price: $2.59 for 28 ounces ($0.09 per ounce) \"Great texture\" and \"nice balance\" with the right amount of salt and a fresh flavor (as close as canned gets to fresh, at least) helps Sclafani cinch the win. #2 \u2014 Ciao Average Score: 81.3\/100 Price: $3.99 for 28 ounces ($0.14 per ounce) These \"small dark plum[s]\" that \"taste like [they] could go right into sauce\" are D.O.P. from the Sarnese-Nocerino area of Italy. \"It almost tastes like a homemade sauce in and of itself,\" wrote one editor. If you're looking for a \"sweet, meaty\" tomato with \"perfect tang and sweet balance\" this is the one to look for. It's worth every penny. #3 \u2014 Hunt's Average Score: 79.4\/100 Price: $2.69 for 28 ounces ($0.10 per ounce) These \"small round tomatoes\" have \"good tomato flavor\" and \"good sweet-sharp balance\" with a \"meaty\" and \"firm\" texture. A good all-purpose canned tomato. #4 \u2014 Vantia Average Score: 79.1\/100 Price: $4.99 for 35 ounces ($0.14 per ounce) Another imported Italian brand, Vantia's \"elongated plum shape\" tomatoes did well thanks to \"very meaty\" texture and juiciness. One editor even went so far as to write, \"Great balance across the board; now this I imagine in grandma's sauce.\" #5 \u2014 Tuttorosso Average Score: 75.6\/100 Price: $1.69 for 28 ounces ($0.06 per ounce) These tomatoes were considered \"firm\" relative to the others, and these \"full tomatoes that aren't soggy are good enough to eat alone\" wrote one editor. They're \"very juicy\" with \"good structural integrity\" wrote another editor. If you're looking for a firm, round tomato with decent flavor, this might be it. #6 \u2014 San Marzano Average Score: 75.5\/100 Price: $3.99 for 28 ounces ($0.14 per ounce) The San Marzano brand, with its illustrated, elongated red tomatoes on a white background, has become nearly synonymous with \"authentic\" Italian home cooking, but these aren't Italian at all. They're American-grown, and they don't have the characteristic elongated San Marzano varietal shape; instead, they're round. Although one editor said that he \"enjoyed eating it all on its own,\" others weren't quite convinced. They thought the tomatoes were \"watery and bland,\" that they had a \"stewed taste,\" and were \"a bit mushy inside.\" #7 \u2014 Muir Glen Average Score: 73.0\/100 Price: $3.59 for 28 ounces ($0.13 per ounce) We were actually expecting a better showing for this popular, premium American brand, but these \"plum shaped\" tomatoes' \"acidic and tangy\" flavor didn't sit well with our editors, and their texture, which was \"too mushy\" meant that this brand scored in the middle of the pack. #8 \u2014 Rega Rega Average Score: 72.9\/100 Price: $3.99 for 28 ounces ($0.14 per ounce) A brand of D.O.P. tomatoes from the Sarnese-Nocerino area of Italy that made a mediocre showing. These \"partly peeled, huge plum[s]\" have a \"mushy\" texture and \"no standout flavor.\" That's disappointing because at $0.14 per ounce, it's on the pricier end of our test suite. Not worth the money.","human_ref_B":"If you get the real ones, then yes. This should help in identifying them, but I don't know if the labeling is different in Northern Ireland. I grow my own tomatoes yet I still buy these because I can't replicate the growing conditions. I still mix some fresh tomato in to brighten things up a bit, but these make for a good base for lots of things.","labels":1,"seconds_difference":7679.0,"score_ratio":1.5625} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhidh63","c_root_id_B":"dhihmde","created_at_utc_A":1494691232,"created_at_utc_B":1494697252,"score_A":3,"score_B":25,"human_ref_A":"Are you sure you can't get them locally? I'm in England and can get them in my local supermarket.","human_ref_B":"Taste Test: The Best Canned Tomatoes By The Daily Meal - 03\/15\/2013 01:30 pm ET #1 \u2014 Sclafani Average Score: 82.9\/100 Price: $2.59 for 28 ounces ($0.09 per ounce) \"Great texture\" and \"nice balance\" with the right amount of salt and a fresh flavor (as close as canned gets to fresh, at least) helps Sclafani cinch the win. #2 \u2014 Ciao Average Score: 81.3\/100 Price: $3.99 for 28 ounces ($0.14 per ounce) These \"small dark plum[s]\" that \"taste like [they] could go right into sauce\" are D.O.P. from the Sarnese-Nocerino area of Italy. \"It almost tastes like a homemade sauce in and of itself,\" wrote one editor. If you're looking for a \"sweet, meaty\" tomato with \"perfect tang and sweet balance\" this is the one to look for. It's worth every penny. #3 \u2014 Hunt's Average Score: 79.4\/100 Price: $2.69 for 28 ounces ($0.10 per ounce) These \"small round tomatoes\" have \"good tomato flavor\" and \"good sweet-sharp balance\" with a \"meaty\" and \"firm\" texture. A good all-purpose canned tomato. #4 \u2014 Vantia Average Score: 79.1\/100 Price: $4.99 for 35 ounces ($0.14 per ounce) Another imported Italian brand, Vantia's \"elongated plum shape\" tomatoes did well thanks to \"very meaty\" texture and juiciness. One editor even went so far as to write, \"Great balance across the board; now this I imagine in grandma's sauce.\" #5 \u2014 Tuttorosso Average Score: 75.6\/100 Price: $1.69 for 28 ounces ($0.06 per ounce) These tomatoes were considered \"firm\" relative to the others, and these \"full tomatoes that aren't soggy are good enough to eat alone\" wrote one editor. They're \"very juicy\" with \"good structural integrity\" wrote another editor. If you're looking for a firm, round tomato with decent flavor, this might be it. #6 \u2014 San Marzano Average Score: 75.5\/100 Price: $3.99 for 28 ounces ($0.14 per ounce) The San Marzano brand, with its illustrated, elongated red tomatoes on a white background, has become nearly synonymous with \"authentic\" Italian home cooking, but these aren't Italian at all. They're American-grown, and they don't have the characteristic elongated San Marzano varietal shape; instead, they're round. Although one editor said that he \"enjoyed eating it all on its own,\" others weren't quite convinced. They thought the tomatoes were \"watery and bland,\" that they had a \"stewed taste,\" and were \"a bit mushy inside.\" #7 \u2014 Muir Glen Average Score: 73.0\/100 Price: $3.59 for 28 ounces ($0.13 per ounce) We were actually expecting a better showing for this popular, premium American brand, but these \"plum shaped\" tomatoes' \"acidic and tangy\" flavor didn't sit well with our editors, and their texture, which was \"too mushy\" meant that this brand scored in the middle of the pack. #8 \u2014 Rega Rega Average Score: 72.9\/100 Price: $3.99 for 28 ounces ($0.14 per ounce) A brand of D.O.P. tomatoes from the Sarnese-Nocerino area of Italy that made a mediocre showing. These \"partly peeled, huge plum[s]\" have a \"mushy\" texture and \"no standout flavor.\" That's disappointing because at $0.14 per ounce, it's on the pricier end of our test suite. Not worth the money.","labels":0,"seconds_difference":6020.0,"score_ratio":8.3333333333} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhijm33","c_root_id_B":"dhidh63","created_at_utc_A":1494700027,"created_at_utc_B":1494691232,"score_A":13,"score_B":3,"human_ref_A":"When it comes to *cooked* applications like pizza and pasta sauce, canned tomatoes are nearly as good as the very best fresh tomatoes. For these, San Marzanos are known to be a really great varietal in particular. As for whether it's worth it, that's a matter of taste. My $.02 is Yes, but for you the answer might be No. It's worth spending a little bit more money to try it at least once. If you're looking for fresh applications like salsa, bruschetta, etc. etc San Marzanos are not the best variety, and you'd be best off avoiding canned tomatoes in general. There's no substitute for a really great fresh tomato.","human_ref_B":"Are you sure you can't get them locally? I'm in England and can get them in my local supermarket.","labels":1,"seconds_difference":8795.0,"score_ratio":4.3333333333} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhidh63","c_root_id_B":"dhiqytj","created_at_utc_A":1494691232,"created_at_utc_B":1494710673,"score_A":3,"score_B":6,"human_ref_A":"Are you sure you can't get them locally? I'm in England and can get them in my local supermarket.","human_ref_B":"Hey Bud, I bought some awesome fresh ones today from M&S. Halved them, olive oil, salt, pepper, oregano and garlic. Slow roasted in an oven. Amazing","labels":0,"seconds_difference":19441.0,"score_ratio":2.0} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhiky5t","c_root_id_B":"dhiqytj","created_at_utc_A":1494701952,"created_at_utc_B":1494710673,"score_A":4,"score_B":6,"human_ref_A":"Not only are they passable, they are better in almost every way","human_ref_B":"Hey Bud, I bought some awesome fresh ones today from M&S. Halved them, olive oil, salt, pepper, oregano and garlic. Slow roasted in an oven. Amazing","labels":0,"seconds_difference":8721.0,"score_ratio":1.5} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhiqytj","c_root_id_B":"dhip208","created_at_utc_A":1494710673,"created_at_utc_B":1494707917,"score_A":6,"score_B":3,"human_ref_A":"Hey Bud, I bought some awesome fresh ones today from M&S. Halved them, olive oil, salt, pepper, oregano and garlic. Slow roasted in an oven. Amazing","human_ref_B":"To clarify on the general sentiment here, canned tomatoes are almost universally superior to their fresh comparable. The principal reason for that is because the canned tomatoes are grown under ideal-to-perfect conditions, something not possible in many places when trying to supply tomatoes fresh, and with no pressure to maintain a constantly available fresh supply they can be harvested at peak ripeness. They are then canned immediately and good year-round.","labels":1,"seconds_difference":2756.0,"score_ratio":2.0} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhinwzh","c_root_id_B":"dhiqytj","created_at_utc_A":1494706264,"created_at_utc_B":1494710673,"score_A":2,"score_B":6,"human_ref_A":"Canned tomatoes are really really good compared with supermarket tomatoes. I did taste testings on pizza done exactly the same way, olive oil, garlic, Basil, except different tomatoes Store bought fresh - orange colour less taste Garden tomatoes - orange colour great taste Canned peeled and whole tomatoes - red colour great taste Just my personal opinion, it's worth buying up lots of canned tomatoes when on special. Oops, just reread your post, now that I think of it, pretty much all our canned tomatoes where I buy from are Italian San Marzano","human_ref_B":"Hey Bud, I bought some awesome fresh ones today from M&S. Halved them, olive oil, salt, pepper, oregano and garlic. Slow roasted in an oven. Amazing","labels":0,"seconds_difference":4409.0,"score_ratio":3.0} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhipcfk","c_root_id_B":"dhiqytj","created_at_utc_A":1494708339,"created_at_utc_B":1494710673,"score_A":2,"score_B":6,"human_ref_A":"They are pretty darn good. I stock up when they are on sale. Italian canned are said to be fairly soft and mushy because they don't add an ingredient that toughens them up a bit like they do in the states.","human_ref_B":"Hey Bud, I bought some awesome fresh ones today from M&S. Halved them, olive oil, salt, pepper, oregano and garlic. Slow roasted in an oven. Amazing","labels":0,"seconds_difference":2334.0,"score_ratio":3.0} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhidh63","c_root_id_B":"dhiky5t","created_at_utc_A":1494691232,"created_at_utc_B":1494701952,"score_A":3,"score_B":4,"human_ref_A":"Are you sure you can't get them locally? I'm in England and can get them in my local supermarket.","human_ref_B":"Not only are they passable, they are better in almost every way","labels":0,"seconds_difference":10720.0,"score_ratio":1.3333333333} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhip208","c_root_id_B":"dhinwzh","created_at_utc_A":1494707917,"created_at_utc_B":1494706264,"score_A":3,"score_B":2,"human_ref_A":"To clarify on the general sentiment here, canned tomatoes are almost universally superior to their fresh comparable. The principal reason for that is because the canned tomatoes are grown under ideal-to-perfect conditions, something not possible in many places when trying to supply tomatoes fresh, and with no pressure to maintain a constantly available fresh supply they can be harvested at peak ripeness. They are then canned immediately and good year-round.","human_ref_B":"Canned tomatoes are really really good compared with supermarket tomatoes. I did taste testings on pizza done exactly the same way, olive oil, garlic, Basil, except different tomatoes Store bought fresh - orange colour less taste Garden tomatoes - orange colour great taste Canned peeled and whole tomatoes - red colour great taste Just my personal opinion, it's worth buying up lots of canned tomatoes when on special. Oops, just reread your post, now that I think of it, pretty much all our canned tomatoes where I buy from are Italian San Marzano","labels":1,"seconds_difference":1653.0,"score_ratio":1.5} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhisamf","c_root_id_B":"dhinwzh","created_at_utc_A":1494712634,"created_at_utc_B":1494706264,"score_A":3,"score_B":2,"human_ref_A":"For me they are kinda overrated.. I suggest buy one, compare with your available alternatives and decide yourself","human_ref_B":"Canned tomatoes are really really good compared with supermarket tomatoes. I did taste testings on pizza done exactly the same way, olive oil, garlic, Basil, except different tomatoes Store bought fresh - orange colour less taste Garden tomatoes - orange colour great taste Canned peeled and whole tomatoes - red colour great taste Just my personal opinion, it's worth buying up lots of canned tomatoes when on special. Oops, just reread your post, now that I think of it, pretty much all our canned tomatoes where I buy from are Italian San Marzano","labels":1,"seconds_difference":6370.0,"score_ratio":1.5} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhipcfk","c_root_id_B":"dhisamf","created_at_utc_A":1494708339,"created_at_utc_B":1494712634,"score_A":2,"score_B":3,"human_ref_A":"They are pretty darn good. I stock up when they are on sale. Italian canned are said to be fairly soft and mushy because they don't add an ingredient that toughens them up a bit like they do in the states.","human_ref_B":"For me they are kinda overrated.. I suggest buy one, compare with your available alternatives and decide yourself","labels":0,"seconds_difference":4295.0,"score_ratio":1.5} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhjei32","c_root_id_B":"dhinwzh","created_at_utc_A":1494755533,"created_at_utc_B":1494706264,"score_A":3,"score_B":2,"human_ref_A":"I presume your availability in Northern Ireland of San Marzano tomatoes is just as bad as it is in England. Having eaten professional wood fired pizza which claimed to use San Marzano and compared to my own made with a Roccbox using uncooked Cirrio whole tomatoes pushed through a sieve, I can't taste any significant difference. Spend the money saved on better olive oil for finishing. Cirrio tins can be found in several of the supermarkets and it also makes great pasta sauce. They do a thick passata too which is pretty good, however I like to use the Kenwood chef sieve since I have it and it's easy.","human_ref_B":"Canned tomatoes are really really good compared with supermarket tomatoes. I did taste testings on pizza done exactly the same way, olive oil, garlic, Basil, except different tomatoes Store bought fresh - orange colour less taste Garden tomatoes - orange colour great taste Canned peeled and whole tomatoes - red colour great taste Just my personal opinion, it's worth buying up lots of canned tomatoes when on special. Oops, just reread your post, now that I think of it, pretty much all our canned tomatoes where I buy from are Italian San Marzano","labels":1,"seconds_difference":49269.0,"score_ratio":1.5} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhjei32","c_root_id_B":"dhipcfk","created_at_utc_A":1494755533,"created_at_utc_B":1494708339,"score_A":3,"score_B":2,"human_ref_A":"I presume your availability in Northern Ireland of San Marzano tomatoes is just as bad as it is in England. Having eaten professional wood fired pizza which claimed to use San Marzano and compared to my own made with a Roccbox using uncooked Cirrio whole tomatoes pushed through a sieve, I can't taste any significant difference. Spend the money saved on better olive oil for finishing. Cirrio tins can be found in several of the supermarkets and it also makes great pasta sauce. They do a thick passata too which is pretty good, however I like to use the Kenwood chef sieve since I have it and it's easy.","human_ref_B":"They are pretty darn good. I stock up when they are on sale. Italian canned are said to be fairly soft and mushy because they don't add an ingredient that toughens them up a bit like they do in the states.","labels":1,"seconds_difference":47194.0,"score_ratio":1.5} +{"post_id":"6aycwj","domain":"askculinary_validation","upvote_ratio":0.93,"history":"San marzano tomatoes I live in Northern Ireland so the sun doesn't shine often enough for awesome tomatoes. So my question is are canned San Marzano tomatoes worth ordering online for my pizza and pasta dishes","c_root_id_A":"dhjei32","c_root_id_B":"dhjas1x","created_at_utc_A":1494755533,"created_at_utc_B":1494744019,"score_A":3,"score_B":2,"human_ref_A":"I presume your availability in Northern Ireland of San Marzano tomatoes is just as bad as it is in England. Having eaten professional wood fired pizza which claimed to use San Marzano and compared to my own made with a Roccbox using uncooked Cirrio whole tomatoes pushed through a sieve, I can't taste any significant difference. Spend the money saved on better olive oil for finishing. Cirrio tins can be found in several of the supermarkets and it also makes great pasta sauce. They do a thick passata too which is pretty good, however I like to use the Kenwood chef sieve since I have it and it's easy.","human_ref_B":"What's the difference between San Marzano and Romano tomatoes? Especially the canned ones. We don't have them here, unfortunately, but people speak of the San Marzano tomatoes as of a red gold.","labels":1,"seconds_difference":11514.0,"score_ratio":1.5} +{"post_id":"ffodem","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Is it normal for a stand mixer to jiggle this much with a tough dough? https:\/\/imgur.com\/a\/Gldga7r Making bagels and my stand mixer does this a lot but wondering if it\u2019s normal?","c_root_id_A":"fjzooch","c_root_id_B":"fjzrc54","created_at_utc_A":1583724935,"created_at_utc_B":1583727023,"score_A":3,"score_B":6,"human_ref_A":"That's how much mine moves.","human_ref_B":"It's fine. Put a wet towel under it and it'll stay put.","labels":0,"seconds_difference":2088.0,"score_ratio":2.0} +{"post_id":"ffodem","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Is it normal for a stand mixer to jiggle this much with a tough dough? https:\/\/imgur.com\/a\/Gldga7r Making bagels and my stand mixer does this a lot but wondering if it\u2019s normal?","c_root_id_A":"fjzuly5","c_root_id_B":"fjzooch","created_at_utc_A":1583729921,"created_at_utc_B":1583724935,"score_A":4,"score_B":3,"human_ref_A":"Yep dont let it fall off the counter","human_ref_B":"That's how much mine moves.","labels":1,"seconds_difference":4986.0,"score_ratio":1.3333333333} +{"post_id":"br7yip","domain":"askculinary_validation","upvote_ratio":0.79,"history":"I find the white rice in tonkatsu or katsudon to lack seasoning. What can I do to make it better without overpowering the rest of the dish ? I'm thinking of making a curry tonkatsu or something similar. Maybe I'll opt for a katsudon ___ What I want is: Fried chicken cutlet (I don't have pork right now) Rice with some seasoning (a bit of curry powder maybe ?) A rich flavorful sauce (I live in France so I can't get stuff like demi glace easily) Egg somewhere in the dish because I love egg (which is why I was thinking of katsudon) ___ So yeah I'd love it if you guys had some suggestions ! :)","c_root_id_A":"eobnzz3","c_root_id_B":"eoay6ob","created_at_utc_A":1558445563,"created_at_utc_B":1558430752,"score_A":34,"score_B":24,"human_ref_A":"Isn't....demi glace..from France?","human_ref_B":"Furikake for the rice, maybe? And a sharp katsu sauce. This looks legit.","labels":1,"seconds_difference":14811.0,"score_ratio":1.4166666667} +{"post_id":"br7yip","domain":"askculinary_validation","upvote_ratio":0.79,"history":"I find the white rice in tonkatsu or katsudon to lack seasoning. What can I do to make it better without overpowering the rest of the dish ? I'm thinking of making a curry tonkatsu or something similar. Maybe I'll opt for a katsudon ___ What I want is: Fried chicken cutlet (I don't have pork right now) Rice with some seasoning (a bit of curry powder maybe ?) A rich flavorful sauce (I live in France so I can't get stuff like demi glace easily) Egg somewhere in the dish because I love egg (which is why I was thinking of katsudon) ___ So yeah I'd love it if you guys had some suggestions ! :)","c_root_id_A":"eob8jb6","c_root_id_B":"eobnzz3","created_at_utc_A":1558437354,"created_at_utc_B":1558445563,"score_A":18,"score_B":34,"human_ref_A":"For something like katsudon what seasons your rice is the broth you make, it isn't like you are just throwing your fried food on plain white rice here, maybe you are reducing your broth too aggressively and don't have enough left to flavour the rice? The broth really should have no issue seasoning the rice as long as you season it properly.","human_ref_B":"Isn't....demi glace..from France?","labels":0,"seconds_difference":8209.0,"score_ratio":1.8888888889} +{"post_id":"br7yip","domain":"askculinary_validation","upvote_ratio":0.79,"history":"I find the white rice in tonkatsu or katsudon to lack seasoning. What can I do to make it better without overpowering the rest of the dish ? I'm thinking of making a curry tonkatsu or something similar. Maybe I'll opt for a katsudon ___ What I want is: Fried chicken cutlet (I don't have pork right now) Rice with some seasoning (a bit of curry powder maybe ?) A rich flavorful sauce (I live in France so I can't get stuff like demi glace easily) Egg somewhere in the dish because I love egg (which is why I was thinking of katsudon) ___ So yeah I'd love it if you guys had some suggestions ! :)","c_root_id_A":"eobnzz3","c_root_id_B":"eob7ppj","created_at_utc_A":1558445563,"created_at_utc_B":1558436872,"score_A":34,"score_B":9,"human_ref_A":"Isn't....demi glace..from France?","human_ref_B":"Demi-glac\u00e9 should be available in most supermarkets in France. It's usually with the Knoor stock cubes as a liquid in a carton. Or, it is in a can with the soups and tinned goods.","labels":1,"seconds_difference":8691.0,"score_ratio":3.7777777778} +{"post_id":"br7yip","domain":"askculinary_validation","upvote_ratio":0.79,"history":"I find the white rice in tonkatsu or katsudon to lack seasoning. What can I do to make it better without overpowering the rest of the dish ? I'm thinking of making a curry tonkatsu or something similar. Maybe I'll opt for a katsudon ___ What I want is: Fried chicken cutlet (I don't have pork right now) Rice with some seasoning (a bit of curry powder maybe ?) A rich flavorful sauce (I live in France so I can't get stuff like demi glace easily) Egg somewhere in the dish because I love egg (which is why I was thinking of katsudon) ___ So yeah I'd love it if you guys had some suggestions ! :)","c_root_id_A":"eoblu8q","c_root_id_B":"eobnzz3","created_at_utc_A":1558444541,"created_at_utc_B":1558445563,"score_A":2,"score_B":34,"human_ref_A":"It may not be traditional (it almost certainly is not), but my first instinct would be to go with sumeshi (sushi-style seasoned rice). This would be nice and light, and the slight acidic touch would probably nicely complement the richness of the fried cutlets and sauces. If you add just a touch of umiboshi vinegar to the su, it really bumps up complexity of the rice without being overpowering; I can kill a bowl of it plain without any other accompaniment.","human_ref_B":"Isn't....demi glace..from France?","labels":0,"seconds_difference":1022.0,"score_ratio":17.0} +{"post_id":"br7yip","domain":"askculinary_validation","upvote_ratio":0.79,"history":"I find the white rice in tonkatsu or katsudon to lack seasoning. What can I do to make it better without overpowering the rest of the dish ? I'm thinking of making a curry tonkatsu or something similar. Maybe I'll opt for a katsudon ___ What I want is: Fried chicken cutlet (I don't have pork right now) Rice with some seasoning (a bit of curry powder maybe ?) A rich flavorful sauce (I live in France so I can't get stuff like demi glace easily) Egg somewhere in the dish because I love egg (which is why I was thinking of katsudon) ___ So yeah I'd love it if you guys had some suggestions ! :)","c_root_id_A":"eobnzz3","c_root_id_B":"eobnie4","created_at_utc_A":1558445563,"created_at_utc_B":1558445333,"score_A":34,"score_B":2,"human_ref_A":"Isn't....demi glace..from France?","human_ref_B":"how are you making your katsudon? ​ the tare that the egg is cooked in should be flavoring the rice.","labels":1,"seconds_difference":230.0,"score_ratio":17.0} +{"post_id":"br7yip","domain":"askculinary_validation","upvote_ratio":0.79,"history":"I find the white rice in tonkatsu or katsudon to lack seasoning. What can I do to make it better without overpowering the rest of the dish ? I'm thinking of making a curry tonkatsu or something similar. Maybe I'll opt for a katsudon ___ What I want is: Fried chicken cutlet (I don't have pork right now) Rice with some seasoning (a bit of curry powder maybe ?) A rich flavorful sauce (I live in France so I can't get stuff like demi glace easily) Egg somewhere in the dish because I love egg (which is why I was thinking of katsudon) ___ So yeah I'd love it if you guys had some suggestions ! :)","c_root_id_A":"eob7ppj","c_root_id_B":"eob8jb6","created_at_utc_A":1558436872,"created_at_utc_B":1558437354,"score_A":9,"score_B":18,"human_ref_A":"Demi-glac\u00e9 should be available in most supermarkets in France. It's usually with the Knoor stock cubes as a liquid in a carton. Or, it is in a can with the soups and tinned goods.","human_ref_B":"For something like katsudon what seasons your rice is the broth you make, it isn't like you are just throwing your fried food on plain white rice here, maybe you are reducing your broth too aggressively and don't have enough left to flavour the rice? The broth really should have no issue seasoning the rice as long as you season it properly.","labels":0,"seconds_difference":482.0,"score_ratio":2.0} +{"post_id":"br7yip","domain":"askculinary_validation","upvote_ratio":0.79,"history":"I find the white rice in tonkatsu or katsudon to lack seasoning. What can I do to make it better without overpowering the rest of the dish ? I'm thinking of making a curry tonkatsu or something similar. Maybe I'll opt for a katsudon ___ What I want is: Fried chicken cutlet (I don't have pork right now) Rice with some seasoning (a bit of curry powder maybe ?) A rich flavorful sauce (I live in France so I can't get stuff like demi glace easily) Egg somewhere in the dish because I love egg (which is why I was thinking of katsudon) ___ So yeah I'd love it if you guys had some suggestions ! :)","c_root_id_A":"eobt3tk","c_root_id_B":"eoblu8q","created_at_utc_A":1558447935,"created_at_utc_B":1558444541,"score_A":5,"score_B":2,"human_ref_A":"Its white rice ...you are expecting flavor there?","human_ref_B":"It may not be traditional (it almost certainly is not), but my first instinct would be to go with sumeshi (sushi-style seasoned rice). This would be nice and light, and the slight acidic touch would probably nicely complement the richness of the fried cutlets and sauces. If you add just a touch of umiboshi vinegar to the su, it really bumps up complexity of the rice without being overpowering; I can kill a bowl of it plain without any other accompaniment.","labels":1,"seconds_difference":3394.0,"score_ratio":2.5} +{"post_id":"br7yip","domain":"askculinary_validation","upvote_ratio":0.79,"history":"I find the white rice in tonkatsu or katsudon to lack seasoning. What can I do to make it better without overpowering the rest of the dish ? I'm thinking of making a curry tonkatsu or something similar. Maybe I'll opt for a katsudon ___ What I want is: Fried chicken cutlet (I don't have pork right now) Rice with some seasoning (a bit of curry powder maybe ?) A rich flavorful sauce (I live in France so I can't get stuff like demi glace easily) Egg somewhere in the dish because I love egg (which is why I was thinking of katsudon) ___ So yeah I'd love it if you guys had some suggestions ! :)","c_root_id_A":"eobnie4","c_root_id_B":"eobt3tk","created_at_utc_A":1558445333,"created_at_utc_B":1558447935,"score_A":2,"score_B":5,"human_ref_A":"how are you making your katsudon? ​ the tare that the egg is cooked in should be flavoring the rice.","human_ref_B":"Its white rice ...you are expecting flavor there?","labels":0,"seconds_difference":2602.0,"score_ratio":2.5} +{"post_id":"i8z8o5","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Put this in the wrong sub last time. What's everyone wearing for masks? 12-15 hour days, working saute for most of it. I just started working again about 2 weeks ago (new job very doing 800+ covers daily, and I'm working saute for 8-10 hours) I'm wondering what you're all doing for mask options, most comfortable\/ durable \/ breathable \/ not super hot (if thays even possible)? Thanks!","c_root_id_A":"g1bolgx","c_root_id_B":"g1bthda","created_at_utc_A":1597324310,"created_at_utc_B":1597327150,"score_A":7,"score_B":15,"human_ref_A":"I like the 3m 8210 Edit: if you find it unbreathable, you can also use the valve one and put another mask on top, which is also good because it protects the good one a bit more","human_ref_B":"Surgical since that's all I can find, but I'm also not actively working in a kitchen. Just found out a new study checking matter dispersal found that neck gaiters like I had been using for outdoor activities (cycling) actually may disperse more than even just breathing without a mask. I don't know if they doubled up the gaiter like I do, but I'm not about to risk my own health or anyone else's so it's back to the blue bois.","labels":0,"seconds_difference":2840.0,"score_ratio":2.1428571429} +{"post_id":"i8z8o5","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Put this in the wrong sub last time. What's everyone wearing for masks? 12-15 hour days, working saute for most of it. I just started working again about 2 weeks ago (new job very doing 800+ covers daily, and I'm working saute for 8-10 hours) I'm wondering what you're all doing for mask options, most comfortable\/ durable \/ breathable \/ not super hot (if thays even possible)? Thanks!","c_root_id_A":"g1d799b","c_root_id_B":"g1d1dgg","created_at_utc_A":1597350061,"created_at_utc_B":1597347332,"score_A":3,"score_B":2,"human_ref_A":"I\u2019m just wearing one of those flimsy black ones. Other than slipping down on your face they work pretty well","human_ref_B":"My brother in law is the sous chef\/head pastry chef at a local fine dining restaurant and resort. I made his masks specifically for what he is dealing with regularly. I have also worked with a local chef's club to assist in making sure they get what they and their staff need to keep comfortable while working. My recommendation for them was a 3 layer (800+ count cotton outer\/muslin liner\/lightweight cotton or cotton-poly inner) mask with a 1\/4-3\/8 inch ties to help with breathability, washability and durability. Elastic is nice but it can stretch out and wear on the ears and doesn't always shrink back when you wash it. Hope this helps.","labels":1,"seconds_difference":2729.0,"score_ratio":1.5} +{"post_id":"i8z8o5","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Put this in the wrong sub last time. What's everyone wearing for masks? 12-15 hour days, working saute for most of it. I just started working again about 2 weeks ago (new job very doing 800+ covers daily, and I'm working saute for 8-10 hours) I'm wondering what you're all doing for mask options, most comfortable\/ durable \/ breathable \/ not super hot (if thays even possible)? Thanks!","c_root_id_A":"g1dpa6i","c_root_id_B":"g1d1dgg","created_at_utc_A":1597358613,"created_at_utc_B":1597347332,"score_A":3,"score_B":2,"human_ref_A":"Cotton cloth mask is what I wear broiling. It's warm but not too hard to breathe in.","human_ref_B":"My brother in law is the sous chef\/head pastry chef at a local fine dining restaurant and resort. I made his masks specifically for what he is dealing with regularly. I have also worked with a local chef's club to assist in making sure they get what they and their staff need to keep comfortable while working. My recommendation for them was a 3 layer (800+ count cotton outer\/muslin liner\/lightweight cotton or cotton-poly inner) mask with a 1\/4-3\/8 inch ties to help with breathability, washability and durability. Elastic is nice but it can stretch out and wear on the ears and doesn't always shrink back when you wash it. Hope this helps.","labels":1,"seconds_difference":11281.0,"score_ratio":1.5} +{"post_id":"i8z8o5","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Put this in the wrong sub last time. What's everyone wearing for masks? 12-15 hour days, working saute for most of it. I just started working again about 2 weeks ago (new job very doing 800+ covers daily, and I'm working saute for 8-10 hours) I'm wondering what you're all doing for mask options, most comfortable\/ durable \/ breathable \/ not super hot (if thays even possible)? Thanks!","c_root_id_A":"g1duz1a","c_root_id_B":"g1d1dgg","created_at_utc_A":1597361501,"created_at_utc_B":1597347332,"score_A":3,"score_B":2,"human_ref_A":"I wear a buff, I find it breathes so much easier and its a great multi purpose fabric. Might get a bit hotter around the neck based on how you wear it but breathes much better than other masks I've used.","human_ref_B":"My brother in law is the sous chef\/head pastry chef at a local fine dining restaurant and resort. I made his masks specifically for what he is dealing with regularly. I have also worked with a local chef's club to assist in making sure they get what they and their staff need to keep comfortable while working. My recommendation for them was a 3 layer (800+ count cotton outer\/muslin liner\/lightweight cotton or cotton-poly inner) mask with a 1\/4-3\/8 inch ties to help with breathability, washability and durability. Elastic is nice but it can stretch out and wear on the ears and doesn't always shrink back when you wash it. Hope this helps.","labels":1,"seconds_difference":14169.0,"score_ratio":1.5} +{"post_id":"i8z8o5","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Put this in the wrong sub last time. What's everyone wearing for masks? 12-15 hour days, working saute for most of it. I just started working again about 2 weeks ago (new job very doing 800+ covers daily, and I'm working saute for 8-10 hours) I'm wondering what you're all doing for mask options, most comfortable\/ durable \/ breathable \/ not super hot (if thays even possible)? Thanks!","c_root_id_A":"g1dyi7f","c_root_id_B":"g1d1dgg","created_at_utc_A":1597363362,"created_at_utc_B":1597347332,"score_A":3,"score_B":2,"human_ref_A":"At least here in CA, workplace is supposed to supply them for you. I\u2019ve been buying the 50ct boxes of blue disposable \u201csurgical-style\u201d masks. Our hottest station is a gas pizza oven and we haven\u2019t had any concern w melting, but it might be a different sitch at the broiler","human_ref_B":"My brother in law is the sous chef\/head pastry chef at a local fine dining restaurant and resort. I made his masks specifically for what he is dealing with regularly. I have also worked with a local chef's club to assist in making sure they get what they and their staff need to keep comfortable while working. My recommendation for them was a 3 layer (800+ count cotton outer\/muslin liner\/lightweight cotton or cotton-poly inner) mask with a 1\/4-3\/8 inch ties to help with breathability, washability and durability. Elastic is nice but it can stretch out and wear on the ears and doesn't always shrink back when you wash it. Hope this helps.","labels":1,"seconds_difference":16030.0,"score_ratio":1.5} +{"post_id":"i8z8o5","domain":"askculinary_validation","upvote_ratio":0.9,"history":"Put this in the wrong sub last time. What's everyone wearing for masks? 12-15 hour days, working saute for most of it. I just started working again about 2 weeks ago (new job very doing 800+ covers daily, and I'm working saute for 8-10 hours) I'm wondering what you're all doing for mask options, most comfortable\/ durable \/ breathable \/ not super hot (if thays even possible)? Thanks!","c_root_id_A":"g1dx1ww","c_root_id_B":"g1dyi7f","created_at_utc_A":1597362592,"created_at_utc_B":1597363362,"score_A":2,"score_B":3,"human_ref_A":"800!? Has to be a prison. I\u2019d be worrying about the other end.","human_ref_B":"At least here in CA, workplace is supposed to supply them for you. I\u2019ve been buying the 50ct boxes of blue disposable \u201csurgical-style\u201d masks. Our hottest station is a gas pizza oven and we haven\u2019t had any concern w melting, but it might be a different sitch at the broiler","labels":0,"seconds_difference":770.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyuyqdl","c_root_id_B":"hyuw2eb","created_at_utc_A":1646100674,"created_at_utc_B":1646099460,"score_A":51,"score_B":10,"human_ref_A":"I have similar issues. I haven't tried it, but one of the things people recommended was temporarily putting a shower cap over their smoke detector.","human_ref_B":"Open windows while baking and turn on any fans in the kitchen (ceiling, vents)","labels":1,"seconds_difference":1214.0,"score_ratio":5.1} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyuw2eb","c_root_id_B":"hyv09hx","created_at_utc_A":1646099460,"created_at_utc_B":1646101378,"score_A":10,"score_B":34,"human_ref_A":"Open windows while baking and turn on any fans in the kitchen (ceiling, vents)","human_ref_B":"I run into this a lot in my house. Fire code in my town dictates a detector in every single room of the house (minus bathrooms). I find often times it's not even the smoke but the heat from the oven that seems to set it off. The best way I've found to mitigate the problem is to set up a fan and have it blowing directly at the smoke detector. This moves enough air so the smoke or heat won't trigger the alarm.","labels":0,"seconds_difference":1918.0,"score_ratio":3.4} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyv2wpj","c_root_id_B":"hyv4p7x","created_at_utc_A":1646102614,"created_at_utc_B":1646103448,"score_A":2,"score_B":5,"human_ref_A":"I have a BlueAir purifier in my apartment kitchen. I picked it because it got very high ratings at clearing a room of smoke on the highest setting. Not sure if it would work for you but it definitely removes odors and smoke in my apartment.","human_ref_B":"1. Get one fan per detector 2. point it directly at the detector 3. ??? 4. pizza & profit. But seriously, When I set off the alarm I set a window box fan in the hallway angled to blow on the detector (I actually angle it against one wall to bounce the air off the other), it shuts it up in seconds. If you know it is going to happen set one up ahead of time. blowing from floor level is a double win because there is no smoke down there.","labels":0,"seconds_difference":834.0,"score_ratio":2.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyv2wpj","c_root_id_B":"hywoegy","created_at_utc_A":1646102614,"created_at_utc_B":1646140238,"score_A":2,"score_B":3,"human_ref_A":"I have a BlueAir purifier in my apartment kitchen. I picked it because it got very high ratings at clearing a room of smoke on the highest setting. Not sure if it would work for you but it definitely removes odors and smoke in my apartment.","human_ref_B":"The smoke point of olive oil is way below 500. Have you tried something with a higher one like avocado oil to just see if it helps?","labels":0,"seconds_difference":37624.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyv8waw","c_root_id_B":"hywoegy","created_at_utc_A":1646105436,"created_at_utc_B":1646140238,"score_A":2,"score_B":3,"human_ref_A":"Wrap each fire alarm with two large layers of Saran Wrap followed by a layer of tinfoil. Set an alarm to remind you to take it off before you go to sleep so you don\u2019t burn the whole house down.","human_ref_B":"The smoke point of olive oil is way below 500. Have you tried something with a higher one like avocado oil to just see if it helps?","labels":0,"seconds_difference":34802.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyvgyd6","c_root_id_B":"hywoegy","created_at_utc_A":1646109434,"created_at_utc_B":1646140238,"score_A":2,"score_B":3,"human_ref_A":"We have the same issue and it\u2019s taken quite a lot to avoid setting it off. This is for an electric stove, which is wretched enough, so it\u2019s great having this problem too. Is your oven clean? Even a small piece of cheese shred can smoke and smoke when you feed the oven oxygen by opening it, and you won\u2019t notice. The detector will, though, so I keep mine spotless. Also, heat itself without smoke can cause it to go off. What we\u2019ve done is make removing pizza a two person job. No hesitating, open the oven, lift the pizza, and close it right back up. Put the pizza away from the alarm. Have a box fan in the window, the front and back doors open, and a tiny fan on the fridge pointed at the alarm in the direction of the oven. Turn the oven off and leave it for about a minute or two before opening it. 500f is completely too hot to open an oven without heat gusting into the detector. All of these things help but it takes all of them to keep the alarm silent. Cleaning the oven and making sure to wipe it down after each use has helped the most.","human_ref_B":"The smoke point of olive oil is way below 500. Have you tried something with a higher one like avocado oil to just see if it helps?","labels":0,"seconds_difference":30804.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyvjkvi","c_root_id_B":"hywoegy","created_at_utc_A":1646110868,"created_at_utc_B":1646140238,"score_A":2,"score_B":3,"human_ref_A":"I'd build a box-fan filter. I'm not 100% sure this would work but it's cheap and worth a try. This is the first youtube link I found, but google the concept more, you might find something helpful https:\/\/www.youtube.com\/watch?v=x39EebkKpPo","human_ref_B":"The smoke point of olive oil is way below 500. Have you tried something with a higher one like avocado oil to just see if it helps?","labels":0,"seconds_difference":29370.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyvt01g","c_root_id_B":"hywoegy","created_at_utc_A":1646116706,"created_at_utc_B":1646140238,"score_A":2,"score_B":3,"human_ref_A":"Air purifier pointed directly at the smoke detector has worked for me over the past year!","human_ref_B":"The smoke point of olive oil is way below 500. Have you tried something with a higher one like avocado oil to just see if it helps?","labels":0,"seconds_difference":23532.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyv7yfg","c_root_id_B":"hyv2wpj","created_at_utc_A":1646104983,"created_at_utc_B":1646102614,"score_A":3,"score_B":2,"human_ref_A":"Windows open, vent fan on if you have one, or alternatively, rubber band a plastic bag around the offending smoke detector(s).","human_ref_B":"I have a BlueAir purifier in my apartment kitchen. I picked it because it got very high ratings at clearing a room of smoke on the highest setting. Not sure if it would work for you but it definitely removes odors and smoke in my apartment.","labels":1,"seconds_difference":2369.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyv2wpj","c_root_id_B":"hyvhpwz","created_at_utc_A":1646102614,"created_at_utc_B":1646109845,"score_A":2,"score_B":3,"human_ref_A":"I have a BlueAir purifier in my apartment kitchen. I picked it because it got very high ratings at clearing a room of smoke on the highest setting. Not sure if it would work for you but it definitely removes odors and smoke in my apartment.","human_ref_B":"Make sure the oven is clear of any old food residue. They\u2019re usually stuck to the bottom and charred.","labels":0,"seconds_difference":7231.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyvhpwz","c_root_id_B":"hyv8waw","created_at_utc_A":1646109845,"created_at_utc_B":1646105436,"score_A":3,"score_B":2,"human_ref_A":"Make sure the oven is clear of any old food residue. They\u2019re usually stuck to the bottom and charred.","human_ref_B":"Wrap each fire alarm with two large layers of Saran Wrap followed by a layer of tinfoil. Set an alarm to remind you to take it off before you go to sleep so you don\u2019t burn the whole house down.","labels":1,"seconds_difference":4409.0,"score_ratio":1.5} +{"post_id":"t3vsvp","domain":"askculinary_validation","upvote_ratio":0.93,"history":"Way to avoid setting off the smoke alarm with pan pizza? Hello! This one feels weird to ask since I haven't heard of anyone else having this problem. At my apartment, when I am making this recipe, upon taking it out it sets off the smoke alarm for around 3-4 straight minutes (super fun with guests over!) I've narrowed it down to being the oils in the pepperonis smoking off from the heat. My oven goes to 500f, which the recipe calls for, and I am certain it is not the olive oil under the dough to prevent it from sticking to the pan, as I've made the dough into bread by itself with oil in the bottom and no alarm was set off. I really wish I could disable the alarm but as this is an apartment no such luck (against my lease)! And, as it happens, it sets off three separate alarms every time! ​ Pizza tax of course (don't worry, it's very delicious, just very annoying to make) Any ideas? I really want to make this again but don't want the noise!","c_root_id_A":"hyvhpwz","c_root_id_B":"hyvgyd6","created_at_utc_A":1646109845,"created_at_utc_B":1646109434,"score_A":3,"score_B":2,"human_ref_A":"Make sure the oven is clear of any old food residue. They\u2019re usually stuck to the bottom and charred.","human_ref_B":"We have the same issue and it\u2019s taken quite a lot to avoid setting it off. This is for an electric stove, which is wretched enough, so it\u2019s great having this problem too. Is your oven clean? Even a small piece of cheese shred can smoke and smoke when you feed the oven oxygen by opening it, and you won\u2019t notice. The detector will, though, so I keep mine spotless. Also, heat itself without smoke can cause it to go off. What we\u2019ve done is make removing pizza a two person job. No hesitating, open the oven, lift the pizza, and close it right back up. Put the pizza away from the alarm. Have a box fan in the window, the front and back doors open, and a tiny fan on the fridge pointed at the alarm in the direction of the oven. Turn the oven off and leave it for about a minute or two before opening it. 500f is completely too hot to open an oven without heat gusting into the detector. All of these things help but it takes all of them to keep the alarm silent. Cleaning the oven and making sure to wipe it down after each use has helped the most.","labels":1,"seconds_difference":411.0,"score_ratio":1.5} +{"post_id":"tvbldn","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Will cream-based sauce hold up ok in the freezer? Or will it affect taste quality? I made a delicious spicy pepper cream sauce for pasta the other day (source: https:\/\/www.notanothercookingshow.tv\/post\/spicy-red-pepper-pasta ) , but since I live alone, it makes more than enough and so I froze the remaining sauce in once of those clear cylindrical tupperwares. Will freezing a sauce that has cream affect the flavor at all? Or will it hold up ok if I thaw it in the fridge and heat it up on the stovetop with some butter to gloss over it? I ask because I'm interested in making more of it and would love to just have a bunch of it in the freezer ready to go whenever! ​ thanks for any input!","c_root_id_A":"i3986ug","c_root_id_B":"i38lndy","created_at_utc_A":1649012209,"created_at_utc_B":1649002915,"score_A":24,"score_B":12,"human_ref_A":"For future: You could make the sauce without the cream, portion and freeze it. Then add the cream when making the dish in the future. Do only this part: *Add a few tablespoons of olive oil and then get the onions in first to get them going. Season with salt and once softened and begins to turn translucent, add the peppers. Cook for a few minutes until the onions are fully translucent and soft and starting to brown slightly. Then add the garlic, chili flake, Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges. Then add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes.* Stop at that point, cool a bit and puree, then divide in containers for freezing. When you want to make it, thaw the pureed stuff, heat it in a saucepan and pick up the recipe again where you add cream. Of course you'll need less cream depending on how many portions you divided out of the puree. If you try this I'd double the ingredients that you're going to freeze so you get more meals out of it. Hope that all made sense!","human_ref_B":"It will probably break.","labels":1,"seconds_difference":9294.0,"score_ratio":2.0} +{"post_id":"tvbldn","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Will cream-based sauce hold up ok in the freezer? Or will it affect taste quality? I made a delicious spicy pepper cream sauce for pasta the other day (source: https:\/\/www.notanothercookingshow.tv\/post\/spicy-red-pepper-pasta ) , but since I live alone, it makes more than enough and so I froze the remaining sauce in once of those clear cylindrical tupperwares. Will freezing a sauce that has cream affect the flavor at all? Or will it hold up ok if I thaw it in the fridge and heat it up on the stovetop with some butter to gloss over it? I ask because I'm interested in making more of it and would love to just have a bunch of it in the freezer ready to go whenever! ​ thanks for any input!","c_root_id_A":"i3986ug","c_root_id_B":"i392et5","created_at_utc_A":1649012209,"created_at_utc_B":1649009780,"score_A":24,"score_B":12,"human_ref_A":"For future: You could make the sauce without the cream, portion and freeze it. Then add the cream when making the dish in the future. Do only this part: *Add a few tablespoons of olive oil and then get the onions in first to get them going. Season with salt and once softened and begins to turn translucent, add the peppers. Cook for a few minutes until the onions are fully translucent and soft and starting to brown slightly. Then add the garlic, chili flake, Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges. Then add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes.* Stop at that point, cool a bit and puree, then divide in containers for freezing. When you want to make it, thaw the pureed stuff, heat it in a saucepan and pick up the recipe again where you add cream. Of course you'll need less cream depending on how many portions you divided out of the puree. If you try this I'd double the ingredients that you're going to freeze so you get more meals out of it. Hope that all made sense!","human_ref_B":"Yes, you can. You need to make sure the sauce is frozen as air-tight as possible when you freeze it. Best to thaw the sauce before use. Yes, it can separate but will typically come back together upon being reheated and stirred. Worst case, as long as it is straight sauce (no pasta or anything in it), you can use an immersion blender to fix the broken sauce once you warm it back up.","labels":1,"seconds_difference":2429.0,"score_ratio":2.0} +{"post_id":"tvbldn","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Will cream-based sauce hold up ok in the freezer? Or will it affect taste quality? I made a delicious spicy pepper cream sauce for pasta the other day (source: https:\/\/www.notanothercookingshow.tv\/post\/spicy-red-pepper-pasta ) , but since I live alone, it makes more than enough and so I froze the remaining sauce in once of those clear cylindrical tupperwares. Will freezing a sauce that has cream affect the flavor at all? Or will it hold up ok if I thaw it in the fridge and heat it up on the stovetop with some butter to gloss over it? I ask because I'm interested in making more of it and would love to just have a bunch of it in the freezer ready to go whenever! ​ thanks for any input!","c_root_id_A":"i3986ug","c_root_id_B":"i38eiv1","created_at_utc_A":1649012209,"created_at_utc_B":1648999920,"score_A":24,"score_B":10,"human_ref_A":"For future: You could make the sauce without the cream, portion and freeze it. Then add the cream when making the dish in the future. Do only this part: *Add a few tablespoons of olive oil and then get the onions in first to get them going. Season with salt and once softened and begins to turn translucent, add the peppers. Cook for a few minutes until the onions are fully translucent and soft and starting to brown slightly. Then add the garlic, chili flake, Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges. Then add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes.* Stop at that point, cool a bit and puree, then divide in containers for freezing. When you want to make it, thaw the pureed stuff, heat it in a saucepan and pick up the recipe again where you add cream. Of course you'll need less cream depending on how many portions you divided out of the puree. If you try this I'd double the ingredients that you're going to freeze so you get more meals out of it. Hope that all made sense!","human_ref_B":"No\u2026","labels":1,"seconds_difference":12289.0,"score_ratio":2.4} +{"post_id":"tvbldn","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Will cream-based sauce hold up ok in the freezer? Or will it affect taste quality? I made a delicious spicy pepper cream sauce for pasta the other day (source: https:\/\/www.notanothercookingshow.tv\/post\/spicy-red-pepper-pasta ) , but since I live alone, it makes more than enough and so I froze the remaining sauce in once of those clear cylindrical tupperwares. Will freezing a sauce that has cream affect the flavor at all? Or will it hold up ok if I thaw it in the fridge and heat it up on the stovetop with some butter to gloss over it? I ask because I'm interested in making more of it and would love to just have a bunch of it in the freezer ready to go whenever! ​ thanks for any input!","c_root_id_A":"i38eiv1","c_root_id_B":"i38lndy","created_at_utc_A":1648999920,"created_at_utc_B":1649002915,"score_A":10,"score_B":12,"human_ref_A":"No\u2026","human_ref_B":"It will probably break.","labels":0,"seconds_difference":2995.0,"score_ratio":1.2} +{"post_id":"tvbldn","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Will cream-based sauce hold up ok in the freezer? Or will it affect taste quality? I made a delicious spicy pepper cream sauce for pasta the other day (source: https:\/\/www.notanothercookingshow.tv\/post\/spicy-red-pepper-pasta ) , but since I live alone, it makes more than enough and so I froze the remaining sauce in once of those clear cylindrical tupperwares. Will freezing a sauce that has cream affect the flavor at all? Or will it hold up ok if I thaw it in the fridge and heat it up on the stovetop with some butter to gloss over it? I ask because I'm interested in making more of it and would love to just have a bunch of it in the freezer ready to go whenever! ​ thanks for any input!","c_root_id_A":"i392et5","c_root_id_B":"i38eiv1","created_at_utc_A":1649009780,"created_at_utc_B":1648999920,"score_A":12,"score_B":10,"human_ref_A":"Yes, you can. You need to make sure the sauce is frozen as air-tight as possible when you freeze it. Best to thaw the sauce before use. Yes, it can separate but will typically come back together upon being reheated and stirred. Worst case, as long as it is straight sauce (no pasta or anything in it), you can use an immersion blender to fix the broken sauce once you warm it back up.","human_ref_B":"No\u2026","labels":1,"seconds_difference":9860.0,"score_ratio":1.2} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyqsvh","c_root_id_B":"dgyf4qc","created_at_utc_A":1493595334,"created_at_utc_B":1493579868,"score_A":88,"score_B":43,"human_ref_A":"Since you've gotten your answer, a little clarification on terminology: Flour and butter make a roux. Adding milk makes a b\u00e9chamel. Adding cheese to that makes a mornay.","human_ref_B":"Short answer - you're breaking the sauce. Heat the cheese sauce more carefully.","labels":1,"seconds_difference":15466.0,"score_ratio":2.0465116279} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyfawi","c_root_id_B":"dgyqsvh","created_at_utc_A":1493580083,"created_at_utc_B":1493595334,"score_A":14,"score_B":88,"human_ref_A":"Sounds like you're overheating the sauce and causing it to split. Heat it more gently and don't let it simmer on the heat.","human_ref_B":"Since you've gotten your answer, a little clarification on terminology: Flour and butter make a roux. Adding milk makes a b\u00e9chamel. Adding cheese to that makes a mornay.","labels":0,"seconds_difference":15251.0,"score_ratio":6.2857142857} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyfhck","c_root_id_B":"dgyqsvh","created_at_utc_A":1493580307,"created_at_utc_B":1493595334,"score_A":6,"score_B":88,"human_ref_A":"Good technique here is to add the cheese off of the heat. Also if you have one handy a good immersion blender helps with the texture I've found.","human_ref_B":"Since you've gotten your answer, a little clarification on terminology: Flour and butter make a roux. Adding milk makes a b\u00e9chamel. Adding cheese to that makes a mornay.","labels":0,"seconds_difference":15027.0,"score_ratio":14.6666666667} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyqsvh","c_root_id_B":"dgyn7vt","created_at_utc_A":1493595334,"created_at_utc_B":1493590332,"score_A":88,"score_B":2,"human_ref_A":"Since you've gotten your answer, a little clarification on terminology: Flour and butter make a roux. Adding milk makes a b\u00e9chamel. Adding cheese to that makes a mornay.","human_ref_B":"Add the cheese and milk (anything cold really) slowly and in smaller increments. This should keep it from breaking.","labels":1,"seconds_difference":5002.0,"score_ratio":44.0} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyr9jt","c_root_id_B":"dgyfawi","created_at_utc_A":1493595992,"created_at_utc_B":1493580083,"score_A":19,"score_B":14,"human_ref_A":"If you want a smooth creamy cheese sauce use Sodium Citrate","human_ref_B":"Sounds like you're overheating the sauce and causing it to split. Heat it more gently and don't let it simmer on the heat.","labels":1,"seconds_difference":15909.0,"score_ratio":1.3571428571} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyfhck","c_root_id_B":"dgyr9jt","created_at_utc_A":1493580307,"created_at_utc_B":1493595992,"score_A":6,"score_B":19,"human_ref_A":"Good technique here is to add the cheese off of the heat. Also if you have one handy a good immersion blender helps with the texture I've found.","human_ref_B":"If you want a smooth creamy cheese sauce use Sodium Citrate","labels":0,"seconds_difference":15685.0,"score_ratio":3.1666666667} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyn7vt","c_root_id_B":"dgyr9jt","created_at_utc_A":1493590332,"created_at_utc_B":1493595992,"score_A":2,"score_B":19,"human_ref_A":"Add the cheese and milk (anything cold really) slowly and in smaller increments. This should keep it from breaking.","human_ref_B":"If you want a smooth creamy cheese sauce use Sodium Citrate","labels":0,"seconds_difference":5660.0,"score_ratio":9.5} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyrtca","c_root_id_B":"dgyrlwg","created_at_utc_A":1493596763,"created_at_utc_B":1493596470,"score_A":11,"score_B":9,"human_ref_A":"Like everyone is saying, heat the cheese sauce slowly so it doesn't break. Make sure you make your bechamel sauce then slowly add your cheese to that. Get cheeses that aren't too hard. A softer consistency of cheese will make your mac better (and smoother than Matthew Mcconaughey). Don't get hard cheeses that *crumble* easily (i.e., Parmesan, feta, and asiago will make the sauce more gritty) go for the softer smoother cheeses (blue, havarti, brie) and choose a few in the middle (cheddar, pepper jack, mozzarella). Ratios of cheeses are important too. Blue cheese has a much more pungent and pronounced flavor than a mild cheddar so add less blue and more cheddar to get a good balance. Then once you get that down, if you're feeling zesty you can add bacon or green chills or pretty much anything you want that you think would go well, just be sure you cook the bacon prior to adding it to the sauce. Last, you can put some bread crumbs on top and lightly brown in your oven on broil to give it a twist! Don't forget to write down everything you do in case you want to make it again!","human_ref_B":"If you want, try using sodium citrate as an emulsifier and a mix of good cheeses.","labels":1,"seconds_difference":293.0,"score_ratio":1.2222222222} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyfhck","c_root_id_B":"dgyrtca","created_at_utc_A":1493580307,"created_at_utc_B":1493596763,"score_A":6,"score_B":11,"human_ref_A":"Good technique here is to add the cheese off of the heat. Also if you have one handy a good immersion blender helps with the texture I've found.","human_ref_B":"Like everyone is saying, heat the cheese sauce slowly so it doesn't break. Make sure you make your bechamel sauce then slowly add your cheese to that. Get cheeses that aren't too hard. A softer consistency of cheese will make your mac better (and smoother than Matthew Mcconaughey). Don't get hard cheeses that *crumble* easily (i.e., Parmesan, feta, and asiago will make the sauce more gritty) go for the softer smoother cheeses (blue, havarti, brie) and choose a few in the middle (cheddar, pepper jack, mozzarella). Ratios of cheeses are important too. Blue cheese has a much more pungent and pronounced flavor than a mild cheddar so add less blue and more cheddar to get a good balance. Then once you get that down, if you're feeling zesty you can add bacon or green chills or pretty much anything you want that you think would go well, just be sure you cook the bacon prior to adding it to the sauce. Last, you can put some bread crumbs on top and lightly brown in your oven on broil to give it a twist! Don't forget to write down everything you do in case you want to make it again!","labels":0,"seconds_difference":16456.0,"score_ratio":1.8333333333} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyn7vt","c_root_id_B":"dgyrtca","created_at_utc_A":1493590332,"created_at_utc_B":1493596763,"score_A":2,"score_B":11,"human_ref_A":"Add the cheese and milk (anything cold really) slowly and in smaller increments. This should keep it from breaking.","human_ref_B":"Like everyone is saying, heat the cheese sauce slowly so it doesn't break. Make sure you make your bechamel sauce then slowly add your cheese to that. Get cheeses that aren't too hard. A softer consistency of cheese will make your mac better (and smoother than Matthew Mcconaughey). Don't get hard cheeses that *crumble* easily (i.e., Parmesan, feta, and asiago will make the sauce more gritty) go for the softer smoother cheeses (blue, havarti, brie) and choose a few in the middle (cheddar, pepper jack, mozzarella). Ratios of cheeses are important too. Blue cheese has a much more pungent and pronounced flavor than a mild cheddar so add less blue and more cheddar to get a good balance. Then once you get that down, if you're feeling zesty you can add bacon or green chills or pretty much anything you want that you think would go well, just be sure you cook the bacon prior to adding it to the sauce. Last, you can put some bread crumbs on top and lightly brown in your oven on broil to give it a twist! Don't forget to write down everything you do in case you want to make it again!","labels":0,"seconds_difference":6431.0,"score_ratio":5.5} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyrlwg","c_root_id_B":"dgyyzyw","created_at_utc_A":1493596470,"created_at_utc_B":1493606617,"score_A":9,"score_B":10,"human_ref_A":"If you want, try using sodium citrate as an emulsifier and a mix of good cheeses.","human_ref_B":"Add a few slices of American cheese in addition to whatever cheese you are using. This may be blasphemy, but I don't care. It contains emulsifiers that help keep the sauce smooth, and it's an easy way to achieve what you're looking for.","labels":0,"seconds_difference":10147.0,"score_ratio":1.1111111111} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyyzyw","c_root_id_B":"dgyfhck","created_at_utc_A":1493606617,"created_at_utc_B":1493580307,"score_A":10,"score_B":6,"human_ref_A":"Add a few slices of American cheese in addition to whatever cheese you are using. This may be blasphemy, but I don't care. It contains emulsifiers that help keep the sauce smooth, and it's an easy way to achieve what you're looking for.","human_ref_B":"Good technique here is to add the cheese off of the heat. Also if you have one handy a good immersion blender helps with the texture I've found.","labels":1,"seconds_difference":26310.0,"score_ratio":1.6666666667} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyyzyw","c_root_id_B":"dgytlj5","created_at_utc_A":1493606617,"created_at_utc_B":1493599270,"score_A":10,"score_B":3,"human_ref_A":"Add a few slices of American cheese in addition to whatever cheese you are using. This may be blasphemy, but I don't care. It contains emulsifiers that help keep the sauce smooth, and it's an easy way to achieve what you're looking for.","human_ref_B":"Yeah, boiling cheee. I cook my pasta in milk\/cream with a bit of butter. Turn it off, wait 3x4 min and stir the cheese in. Always solid.","labels":1,"seconds_difference":7347.0,"score_ratio":3.3333333333} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyn7vt","c_root_id_B":"dgyyzyw","created_at_utc_A":1493590332,"created_at_utc_B":1493606617,"score_A":2,"score_B":10,"human_ref_A":"Add the cheese and milk (anything cold really) slowly and in smaller increments. This should keep it from breaking.","human_ref_B":"Add a few slices of American cheese in addition to whatever cheese you are using. This may be blasphemy, but I don't care. It contains emulsifiers that help keep the sauce smooth, and it's an easy way to achieve what you're looking for.","labels":0,"seconds_difference":16285.0,"score_ratio":5.0} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyrlwg","c_root_id_B":"dgyfhck","created_at_utc_A":1493596470,"created_at_utc_B":1493580307,"score_A":9,"score_B":6,"human_ref_A":"If you want, try using sodium citrate as an emulsifier and a mix of good cheeses.","human_ref_B":"Good technique here is to add the cheese off of the heat. Also if you have one handy a good immersion blender helps with the texture I've found.","labels":1,"seconds_difference":16163.0,"score_ratio":1.5} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgyrlwg","c_root_id_B":"dgyn7vt","created_at_utc_A":1493596470,"created_at_utc_B":1493590332,"score_A":9,"score_B":2,"human_ref_A":"If you want, try using sodium citrate as an emulsifier and a mix of good cheeses.","human_ref_B":"Add the cheese and milk (anything cold really) slowly and in smaller increments. This should keep it from breaking.","labels":1,"seconds_difference":6138.0,"score_ratio":4.5} +{"post_id":"68h753","domain":"askculinary_validation","upvote_ratio":0.89,"history":"Why does my Mac and Cheese get gritty? Hey Everyone, I have tried different recipes for mac and cheese. Most start out with the flour and the butter and the milk to make the roux, most recipes call for cheddar. For some reason it seems to get gritty or lumpy not long after i let it sit. Is there something im doing wrong. I really want to make the perfect mac and cheese.","c_root_id_A":"dgytlj5","c_root_id_B":"dgyn7vt","created_at_utc_A":1493599270,"created_at_utc_B":1493590332,"score_A":3,"score_B":2,"human_ref_A":"Yeah, boiling cheee. I cook my pasta in milk\/cream with a bit of butter. Turn it off, wait 3x4 min and stir the cheese in. Always solid.","human_ref_B":"Add the cheese and milk (anything cold really) slowly and in smaller increments. This should keep it from breaking.","labels":1,"seconds_difference":8938.0,"score_ratio":1.5} +{"post_id":"44wq5k","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Buying flat iron steak whole or by the piece for a 150 person event? Maybe this is a stupid question, but I haven't had to do much ordering of red meat in my career beyond the basics, and I'm not too proud to ask for help. I have an event at my restaurant tomorrow for 150 guests. Usually when I'm working with meat, I prefer to order primal cuts and break them down, but my supplier only has pre-portioned 8oz cuts of flat iron. Am I setting myself up for a bitch of a job trying to do it by the piece? If I try another supplier, what would I actually be getting if I managed to get a whole primal, would it be something reasonable to work with? And what should I ask for?","c_root_id_A":"czthv9d","c_root_id_B":"cztgm6k","created_at_utc_A":1455031807,"created_at_utc_B":1455029731,"score_A":19,"score_B":10,"human_ref_A":"...150 for tomorrow? I feel like with that short of a time frame you might be in a take-what-you-can-get situation depending where you live\/work. In any case, I'd think that pre-portioned will cut down on prep\/service time (though I can see your issue with cook-time\/effort) and if it's for tomorrow, I'd say go with the supplier you've worked with rather than try a new one.","human_ref_B":"Buying chucks to get flat irons you are going to end up with a lot more meat that is not flat iron than that is. If you can buy just whole top blades you could break those down into flat irons, yielding maybe 4-6 steaks each.","labels":1,"seconds_difference":2076.0,"score_ratio":1.9} +{"post_id":"3pbulx","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Japanese\/Italian fusion dinner ideas for 20 Not sure if this is the right sub for this kind of farfetched stuff so might repost this to another sub if someone recommends me to. So I work at a seafood specialty store and in about a month we will be doing a 6-7 course dinner for 20 people with the theme of Japanese Italian fusion. We serve some food at the store but it's mostly poke bowls and bagels which are pretty easy to do. The venue for the dinner is still undecided so what cooking equipment will be available is still unknown (yeah I know that's pretty bad) so we are trying to have a menu which requires as little cooking equipment as possible and as much prep as we can beforehand. Probably not going to be a fryer. Will be a 2 person operation. Me with no professional kitchen experience but been cooking since 8 yrs old and a colleague who also has no professional kitchen exp but also passion for cooking. For now the menu looks something like this Courses 1) Two oysters - one salty\/crisp and one sweet\/creamy with rice wine vinaigrette, chopped gari and other sprinkles etc. I wanted to make a granita with some sort of fruit (perhaps grapefruit) and spiked with some Japanese booze - sake and mirin perhaps? and some sort of fragrance like cherry blossom extract or something. Too luxurious\/hard to pull off? 2) Uni with spiced panko - 2 or 3 pieces of uni served on a bed of toasted panko bread crumbs spiced with that japanese spicy mix (forgot name) and other condiments. The uni should be mixed with the panko for a creamy and crunchy texture. 3) Crab meat sushi hand roll - more crowd pleaser\/decadent style with American sushi influences in that the crab mix will be more decadent with cream cheese and mayo. Looking for ideas to make this more italian. Perhaps topped with shavings of hard cheese like grana. 4) Seafood cioppino with garlic ciabatta - we want to make the garlic bread a bit more japanese by infusing the garlic butter with seaweed\/kelp flavour. Anyone with experience in this? 5) Grilled Argentinian red shrimp with pasta - to incorporate either miso or preserved tofu into the pasta sauce for that extra umami kick. Subtle of course. Recommendations on type of pasta? 6) A giant fruit jelly served in the middle of the table for the guests to help themselves. Need ideas for toppings\/garnishes. Gelling agent probably agar or kelgo. Other ideas which I wanted to do: Hokkaido scallop ceviche with shiso pesto. Seafood doria. Basically bechamel sauce with seafood over rice topped with cheese and baked. Grilled squid bruschetta. Some sort of decadent Amercanized maki roll with lots of toppings and sauces, but not sure how to make it Italian. I know this is a very wide post so all sorts of comments\/ideas are welcome. Also would like to know what are some things to look out for, tip and tricks etc and if this sort of menu is even feasible for a 2 person team. Thanks everyone for your time.","c_root_id_A":"cw506a2","c_root_id_B":"cw51ec5","created_at_utc_A":1445249219,"created_at_utc_B":1445254266,"score_A":6,"score_B":16,"human_ref_A":"I've seen uni used as an additional savory component to \"raw\" like carbonara-style, or a vinaigrette. That might be a better execution of uni, since I'm having a difficult time picturing the panko-uni idea you proposed. Maybe a tempura-style fritto misto with tsukemono pickled vegetables (cucumbers, carrots, daikon, etc.) Instead of a maki, maybe nigiri would be better to \"italianize?\" Maybe do arancini with a slice of fish on top. Or take your cheese idea and apply it to takoyaki. I've also used *soft* tofu in pasta sauces before, in lieu of other proteins. I've only tried with red sauces, since there's enough flavor there. The texture is very silk, and I've had success with a linguine fresine","human_ref_B":"No suggestions but I'm genuinely intrigued to know how this idea came up and got taken forward when it appears no-one involved has any experience doing it, and the only dish you appear to have firmed up is the uni one.","labels":0,"seconds_difference":5047.0,"score_ratio":2.6666666667} +{"post_id":"3pbulx","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Japanese\/Italian fusion dinner ideas for 20 Not sure if this is the right sub for this kind of farfetched stuff so might repost this to another sub if someone recommends me to. So I work at a seafood specialty store and in about a month we will be doing a 6-7 course dinner for 20 people with the theme of Japanese Italian fusion. We serve some food at the store but it's mostly poke bowls and bagels which are pretty easy to do. The venue for the dinner is still undecided so what cooking equipment will be available is still unknown (yeah I know that's pretty bad) so we are trying to have a menu which requires as little cooking equipment as possible and as much prep as we can beforehand. Probably not going to be a fryer. Will be a 2 person operation. Me with no professional kitchen experience but been cooking since 8 yrs old and a colleague who also has no professional kitchen exp but also passion for cooking. For now the menu looks something like this Courses 1) Two oysters - one salty\/crisp and one sweet\/creamy with rice wine vinaigrette, chopped gari and other sprinkles etc. I wanted to make a granita with some sort of fruit (perhaps grapefruit) and spiked with some Japanese booze - sake and mirin perhaps? and some sort of fragrance like cherry blossom extract or something. Too luxurious\/hard to pull off? 2) Uni with spiced panko - 2 or 3 pieces of uni served on a bed of toasted panko bread crumbs spiced with that japanese spicy mix (forgot name) and other condiments. The uni should be mixed with the panko for a creamy and crunchy texture. 3) Crab meat sushi hand roll - more crowd pleaser\/decadent style with American sushi influences in that the crab mix will be more decadent with cream cheese and mayo. Looking for ideas to make this more italian. Perhaps topped with shavings of hard cheese like grana. 4) Seafood cioppino with garlic ciabatta - we want to make the garlic bread a bit more japanese by infusing the garlic butter with seaweed\/kelp flavour. Anyone with experience in this? 5) Grilled Argentinian red shrimp with pasta - to incorporate either miso or preserved tofu into the pasta sauce for that extra umami kick. Subtle of course. Recommendations on type of pasta? 6) A giant fruit jelly served in the middle of the table for the guests to help themselves. Need ideas for toppings\/garnishes. Gelling agent probably agar or kelgo. Other ideas which I wanted to do: Hokkaido scallop ceviche with shiso pesto. Seafood doria. Basically bechamel sauce with seafood over rice topped with cheese and baked. Grilled squid bruschetta. Some sort of decadent Amercanized maki roll with lots of toppings and sauces, but not sure how to make it Italian. I know this is a very wide post so all sorts of comments\/ideas are welcome. Also would like to know what are some things to look out for, tip and tricks etc and if this sort of menu is even feasible for a 2 person team. Thanks everyone for your time.","c_root_id_A":"cw506a2","c_root_id_B":"cw541i4","created_at_utc_A":1445249219,"created_at_utc_B":1445261564,"score_A":6,"score_B":11,"human_ref_A":"I've seen uni used as an additional savory component to \"raw\" like carbonara-style, or a vinaigrette. That might be a better execution of uni, since I'm having a difficult time picturing the panko-uni idea you proposed. Maybe a tempura-style fritto misto with tsukemono pickled vegetables (cucumbers, carrots, daikon, etc.) Instead of a maki, maybe nigiri would be better to \"italianize?\" Maybe do arancini with a slice of fish on top. Or take your cheese idea and apply it to takoyaki. I've also used *soft* tofu in pasta sauces before, in lieu of other proteins. I've only tried with red sauces, since there's enough flavor there. The texture is very silk, and I've had success with a linguine fresine","human_ref_B":"Matcha Green tea panna cotta is good Japanese Italian dessert. I make them in silicone muffin trays and you can freeze them ahead of time.","labels":0,"seconds_difference":12345.0,"score_ratio":1.8333333333} +{"post_id":"3pbulx","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Japanese\/Italian fusion dinner ideas for 20 Not sure if this is the right sub for this kind of farfetched stuff so might repost this to another sub if someone recommends me to. So I work at a seafood specialty store and in about a month we will be doing a 6-7 course dinner for 20 people with the theme of Japanese Italian fusion. We serve some food at the store but it's mostly poke bowls and bagels which are pretty easy to do. The venue for the dinner is still undecided so what cooking equipment will be available is still unknown (yeah I know that's pretty bad) so we are trying to have a menu which requires as little cooking equipment as possible and as much prep as we can beforehand. Probably not going to be a fryer. Will be a 2 person operation. Me with no professional kitchen experience but been cooking since 8 yrs old and a colleague who also has no professional kitchen exp but also passion for cooking. For now the menu looks something like this Courses 1) Two oysters - one salty\/crisp and one sweet\/creamy with rice wine vinaigrette, chopped gari and other sprinkles etc. I wanted to make a granita with some sort of fruit (perhaps grapefruit) and spiked with some Japanese booze - sake and mirin perhaps? and some sort of fragrance like cherry blossom extract or something. Too luxurious\/hard to pull off? 2) Uni with spiced panko - 2 or 3 pieces of uni served on a bed of toasted panko bread crumbs spiced with that japanese spicy mix (forgot name) and other condiments. The uni should be mixed with the panko for a creamy and crunchy texture. 3) Crab meat sushi hand roll - more crowd pleaser\/decadent style with American sushi influences in that the crab mix will be more decadent with cream cheese and mayo. Looking for ideas to make this more italian. Perhaps topped with shavings of hard cheese like grana. 4) Seafood cioppino with garlic ciabatta - we want to make the garlic bread a bit more japanese by infusing the garlic butter with seaweed\/kelp flavour. Anyone with experience in this? 5) Grilled Argentinian red shrimp with pasta - to incorporate either miso or preserved tofu into the pasta sauce for that extra umami kick. Subtle of course. Recommendations on type of pasta? 6) A giant fruit jelly served in the middle of the table for the guests to help themselves. Need ideas for toppings\/garnishes. Gelling agent probably agar or kelgo. Other ideas which I wanted to do: Hokkaido scallop ceviche with shiso pesto. Seafood doria. Basically bechamel sauce with seafood over rice topped with cheese and baked. Grilled squid bruschetta. Some sort of decadent Amercanized maki roll with lots of toppings and sauces, but not sure how to make it Italian. I know this is a very wide post so all sorts of comments\/ideas are welcome. Also would like to know what are some things to look out for, tip and tricks etc and if this sort of menu is even feasible for a 2 person team. Thanks everyone for your time.","c_root_id_A":"cw541i4","c_root_id_B":"cw5408r","created_at_utc_A":1445261564,"created_at_utc_B":1445261490,"score_A":11,"score_B":3,"human_ref_A":"Matcha Green tea panna cotta is good Japanese Italian dessert. I make them in silicone muffin trays and you can freeze them ahead of time.","human_ref_B":"You can add some mentaiko (salted cod roe) and shiso leaves to your seafood doria to bring in some Japanese elements. Maybe top it with nori shreds too, depending on the cheese you use. Branzino nanban zuke would fit your theme too. The dish originated from Portuguese influence in Japan so Europe already has a foothold. Just choose a distinctively European fish add some capers and lemon to emphasize that.","labels":1,"seconds_difference":74.0,"score_ratio":3.6666666667} +{"post_id":"3pbulx","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Japanese\/Italian fusion dinner ideas for 20 Not sure if this is the right sub for this kind of farfetched stuff so might repost this to another sub if someone recommends me to. So I work at a seafood specialty store and in about a month we will be doing a 6-7 course dinner for 20 people with the theme of Japanese Italian fusion. We serve some food at the store but it's mostly poke bowls and bagels which are pretty easy to do. The venue for the dinner is still undecided so what cooking equipment will be available is still unknown (yeah I know that's pretty bad) so we are trying to have a menu which requires as little cooking equipment as possible and as much prep as we can beforehand. Probably not going to be a fryer. Will be a 2 person operation. Me with no professional kitchen experience but been cooking since 8 yrs old and a colleague who also has no professional kitchen exp but also passion for cooking. For now the menu looks something like this Courses 1) Two oysters - one salty\/crisp and one sweet\/creamy with rice wine vinaigrette, chopped gari and other sprinkles etc. I wanted to make a granita with some sort of fruit (perhaps grapefruit) and spiked with some Japanese booze - sake and mirin perhaps? and some sort of fragrance like cherry blossom extract or something. Too luxurious\/hard to pull off? 2) Uni with spiced panko - 2 or 3 pieces of uni served on a bed of toasted panko bread crumbs spiced with that japanese spicy mix (forgot name) and other condiments. The uni should be mixed with the panko for a creamy and crunchy texture. 3) Crab meat sushi hand roll - more crowd pleaser\/decadent style with American sushi influences in that the crab mix will be more decadent with cream cheese and mayo. Looking for ideas to make this more italian. Perhaps topped with shavings of hard cheese like grana. 4) Seafood cioppino with garlic ciabatta - we want to make the garlic bread a bit more japanese by infusing the garlic butter with seaweed\/kelp flavour. Anyone with experience in this? 5) Grilled Argentinian red shrimp with pasta - to incorporate either miso or preserved tofu into the pasta sauce for that extra umami kick. Subtle of course. Recommendations on type of pasta? 6) A giant fruit jelly served in the middle of the table for the guests to help themselves. Need ideas for toppings\/garnishes. Gelling agent probably agar or kelgo. Other ideas which I wanted to do: Hokkaido scallop ceviche with shiso pesto. Seafood doria. Basically bechamel sauce with seafood over rice topped with cheese and baked. Grilled squid bruschetta. Some sort of decadent Amercanized maki roll with lots of toppings and sauces, but not sure how to make it Italian. I know this is a very wide post so all sorts of comments\/ideas are welcome. Also would like to know what are some things to look out for, tip and tricks etc and if this sort of menu is even feasible for a 2 person team. Thanks everyone for your time.","c_root_id_A":"cw54prm","c_root_id_B":"cw5408r","created_at_utc_A":1445262945,"created_at_utc_B":1445261490,"score_A":4,"score_B":3,"human_ref_A":"Lamb shank braised in Sake, white wine (instead of Mirin,) soy sauce, lamb stock, salt, pepper and minced garlic. Also, vegetables of course. Garnish with some lemon zest, maybe? You need a nice hunk of meat on that menu.","human_ref_B":"You can add some mentaiko (salted cod roe) and shiso leaves to your seafood doria to bring in some Japanese elements. Maybe top it with nori shreds too, depending on the cheese you use. Branzino nanban zuke would fit your theme too. The dish originated from Portuguese influence in Japan so Europe already has a foothold. Just choose a distinctively European fish add some capers and lemon to emphasize that.","labels":1,"seconds_difference":1455.0,"score_ratio":1.3333333333} +{"post_id":"3pbulx","domain":"askculinary_validation","upvote_ratio":0.84,"history":"Japanese\/Italian fusion dinner ideas for 20 Not sure if this is the right sub for this kind of farfetched stuff so might repost this to another sub if someone recommends me to. So I work at a seafood specialty store and in about a month we will be doing a 6-7 course dinner for 20 people with the theme of Japanese Italian fusion. We serve some food at the store but it's mostly poke bowls and bagels which are pretty easy to do. The venue for the dinner is still undecided so what cooking equipment will be available is still unknown (yeah I know that's pretty bad) so we are trying to have a menu which requires as little cooking equipment as possible and as much prep as we can beforehand. Probably not going to be a fryer. Will be a 2 person operation. Me with no professional kitchen experience but been cooking since 8 yrs old and a colleague who also has no professional kitchen exp but also passion for cooking. For now the menu looks something like this Courses 1) Two oysters - one salty\/crisp and one sweet\/creamy with rice wine vinaigrette, chopped gari and other sprinkles etc. I wanted to make a granita with some sort of fruit (perhaps grapefruit) and spiked with some Japanese booze - sake and mirin perhaps? and some sort of fragrance like cherry blossom extract or something. Too luxurious\/hard to pull off? 2) Uni with spiced panko - 2 or 3 pieces of uni served on a bed of toasted panko bread crumbs spiced with that japanese spicy mix (forgot name) and other condiments. The uni should be mixed with the panko for a creamy and crunchy texture. 3) Crab meat sushi hand roll - more crowd pleaser\/decadent style with American sushi influences in that the crab mix will be more decadent with cream cheese and mayo. Looking for ideas to make this more italian. Perhaps topped with shavings of hard cheese like grana. 4) Seafood cioppino with garlic ciabatta - we want to make the garlic bread a bit more japanese by infusing the garlic butter with seaweed\/kelp flavour. Anyone with experience in this? 5) Grilled Argentinian red shrimp with pasta - to incorporate either miso or preserved tofu into the pasta sauce for that extra umami kick. Subtle of course. Recommendations on type of pasta? 6) A giant fruit jelly served in the middle of the table for the guests to help themselves. Need ideas for toppings\/garnishes. Gelling agent probably agar or kelgo. Other ideas which I wanted to do: Hokkaido scallop ceviche with shiso pesto. Seafood doria. Basically bechamel sauce with seafood over rice topped with cheese and baked. Grilled squid bruschetta. Some sort of decadent Amercanized maki roll with lots of toppings and sauces, but not sure how to make it Italian. I know this is a very wide post so all sorts of comments\/ideas are welcome. Also would like to know what are some things to look out for, tip and tricks etc and if this sort of menu is even feasible for a 2 person team. Thanks everyone for your time.","c_root_id_A":"cw557y0","c_root_id_B":"cw566lt","created_at_utc_A":1445263933,"created_at_utc_B":1445265674,"score_A":2,"score_B":3,"human_ref_A":"Where did Japanese Italian fusion come from?","human_ref_B":"Perhaps a tonkatsu pork cutlet served like veal parm.","labels":0,"seconds_difference":1741.0,"score_ratio":1.5} +{"post_id":"1lzbye","domain":"askculinary_validation","upvote_ratio":0.75,"history":"I made a spaghetti and chili pepper dish, but how can I make it better? i made a pretty run-of-the-mill dish and i'd like to add some things to make it a little more substantial, maybe spices and vegetables, but i'm not too great with improvising. here's what i did--what would you add or do different? * cook spaghetti * in a pan, cook 4 bacon strips. crumble it when it's done. * in that pan put 1\/3 cup olive oil, cook to warm * add 2 minced garlic cloves, 2 sliced chili peppers with seeds (one red, one green), cooked bacon to pan * cook above until simmering for about three minutes * put sauce on spaghetti, devour * serves two (sorry, no photos... we ate it all.)","c_root_id_A":"cc4ler1","c_root_id_B":"cc4fmio","created_at_utc_A":1378699011,"created_at_utc_B":1378682510,"score_A":5,"score_B":2,"human_ref_A":"Fist, cut your bacon before you cook it. Second,I would add some vegetables. Halved cherry or grape tomatoes would be great. Sliced zukes, saut\u00e9ed until browned would also be great. Other veggies, like fresh sweet corn off the cob, green beans, kale, and onions would do well here. I would also suggest that you toss the pasta in the pan with the sauce.","human_ref_B":"A combination of some cream, some white wine, peas, and some Italian herbs (basil, thyme, and oregano) seems like it would marry things together well in this dish. Also, for the garlic sautee slices of that seperately on low heat before adding to the rest of the dish so that the sweet carmelization happens and you get the garlic infused with the rest of the dish but also slight bites in between of more intense, but mellow, complex garlic flavor throughout.","labels":1,"seconds_difference":16501.0,"score_ratio":2.5} +{"post_id":"x2dv5j","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How to emulsify oil on the top of a stew Hi folks, I\u2019ve made a lamb stew and it has a large amount of oil sitting on the top. Is there any way I can emulsify this into the sauce (I have xanthum gum or egg yolks, no cornflour) or would I be better just skimming it off the top and discarding? TIA","c_root_id_A":"imir1c2","c_root_id_B":"imivoj0","created_at_utc_A":1661953162,"created_at_utc_B":1661955126,"score_A":15,"score_B":753,"human_ref_A":"I\u2019d just skim it off. You\u2019ll end up with a really oily stew otherwise.","human_ref_B":"Skim and chill the oil. Add to a separate saucepan with flour. Heat gently to form a blonde roux. Add stew liquid slowly to roux while stirring to prevent lumps. Add back to main pot.","labels":0,"seconds_difference":1964.0,"score_ratio":50.2} +{"post_id":"x2dv5j","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How to emulsify oil on the top of a stew Hi folks, I\u2019ve made a lamb stew and it has a large amount of oil sitting on the top. Is there any way I can emulsify this into the sauce (I have xanthum gum or egg yolks, no cornflour) or would I be better just skimming it off the top and discarding? TIA","c_root_id_A":"imixdsx","c_root_id_B":"imir1c2","created_at_utc_A":1661955817,"created_at_utc_B":1661953162,"score_A":265,"score_B":15,"human_ref_A":"Some great ways to skim off here, or to turn it into a roux. Alternately, let is sit about 10 minutes off heat, so the oil pools at the top, then lay stale-ish bread slices on top to soak up the oil. Remove bread slices, and fry them. Serve with the stew. edit spelling edit 2: thank you, guys. I'd love to take credit, but my great grandmother taught me that.","human_ref_B":"I\u2019d just skim it off. You\u2019ll end up with a really oily stew otherwise.","labels":1,"seconds_difference":2655.0,"score_ratio":17.6666666667} +{"post_id":"x2dv5j","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How to emulsify oil on the top of a stew Hi folks, I\u2019ve made a lamb stew and it has a large amount of oil sitting on the top. Is there any way I can emulsify this into the sauce (I have xanthum gum or egg yolks, no cornflour) or would I be better just skimming it off the top and discarding? TIA","c_root_id_A":"imj49yc","c_root_id_B":"imir1c2","created_at_utc_A":1661958541,"created_at_utc_B":1661953162,"score_A":73,"score_B":15,"human_ref_A":"Next time what I would do is when you brown your meat, you can flour dredge your chunks before searing. This will create a semi roux that will help thicken the sauce and keep the fat emulsified.","human_ref_B":"I\u2019d just skim it off. You\u2019ll end up with a really oily stew otherwise.","labels":1,"seconds_difference":5379.0,"score_ratio":4.8666666667} +{"post_id":"x2dv5j","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How to emulsify oil on the top of a stew Hi folks, I\u2019ve made a lamb stew and it has a large amount of oil sitting on the top. Is there any way I can emulsify this into the sauce (I have xanthum gum or egg yolks, no cornflour) or would I be better just skimming it off the top and discarding? TIA","c_root_id_A":"imj49yc","c_root_id_B":"imixj9s","created_at_utc_A":1661958541,"created_at_utc_B":1661955878,"score_A":73,"score_B":11,"human_ref_A":"Next time what I would do is when you brown your meat, you can flour dredge your chunks before searing. This will create a semi roux that will help thicken the sauce and keep the fat emulsified.","human_ref_B":"Not sure if this would work but you could try it ramen style. Just hard boil the liquide adding water as needed to keep the volume and eventually it will emulsify into the liquid and make it creamy.","labels":1,"seconds_difference":2663.0,"score_ratio":6.6363636364} +{"post_id":"x2dv5j","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How to emulsify oil on the top of a stew Hi folks, I\u2019ve made a lamb stew and it has a large amount of oil sitting on the top. Is there any way I can emulsify this into the sauce (I have xanthum gum or egg yolks, no cornflour) or would I be better just skimming it off the top and discarding? TIA","c_root_id_A":"imir1c2","c_root_id_B":"imj8lv8","created_at_utc_A":1661953162,"created_at_utc_B":1661960228,"score_A":15,"score_B":19,"human_ref_A":"I\u2019d just skim it off. You\u2019ll end up with a really oily stew otherwise.","human_ref_B":"If you put ice into a ladle and then dip the ladle the oil will cling to it. You can peel off rounds of fat from the ladle. Alternatively I like to leave fat in stews for flavour. I just put some gravy powder in to emulsify the oil. Or you could skim it and make a roux as others suggested.","labels":0,"seconds_difference":7066.0,"score_ratio":1.2666666667} +{"post_id":"x2dv5j","domain":"askculinary_validation","upvote_ratio":0.94,"history":"How to emulsify oil on the top of a stew Hi folks, I\u2019ve made a lamb stew and it has a large amount of oil sitting on the top. Is there any way I can emulsify this into the sauce (I have xanthum gum or egg yolks, no cornflour) or would I be better just skimming it off the top and discarding? TIA","c_root_id_A":"imixj9s","c_root_id_B":"imj8lv8","created_at_utc_A":1661955878,"created_at_utc_B":1661960228,"score_A":11,"score_B":19,"human_ref_A":"Not sure if this would work but you could try it ramen style. Just hard boil the liquide adding water as needed to keep the volume and eventually it will emulsify into the liquid and make it creamy.","human_ref_B":"If you put ice into a ladle and then dip the ladle the oil will cling to it. You can peel off rounds of fat from the ladle. Alternatively I like to leave fat in stews for flavour. I just put some gravy powder in to emulsify the oil. Or you could skim it and make a roux as others suggested.","labels":0,"seconds_difference":4350.0,"score_ratio":1.7272727273} +{"post_id":"kwgzb6","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Does MSG penetrate the surface of meat during a Dry Brine? Just as the title frames the question. I understand the osmotic effect of heavily salting the surface of a piece of meat and letting it dry out in the fridge. To reach equilibrium, the salty surface draws liquid out of the meat itself and the small salt molecules penetrate into the meat itself to some degree. The exposure to air in the fridge evaporates the drawn out water, leaving you a nice dry surface that facilitates the maillard reaction while cooking. I also understand that this mechanism is why other ingredients in a dry rub do not penetrate the surface of the meat: they are simply too large to be taken up by the cell structure of the meat. Do the glutamate molecules provided by MSG work in a similar manner to salt? Do they draw out water? Are they small enough to be taken into the cell structure of the meat like salt? I know that meat naturally contains both free glutamate and small amounts of salt. The amount of salt in meat is (obviously) not enough to hinder this osmotic effect, but how do the amounts of free glutamate in meat compare to the amount of salt? The goal here is more savory meat.","c_root_id_A":"gj4ja6x","c_root_id_B":"gj4al4v","created_at_utc_A":1610555139,"created_at_utc_B":1610551013,"score_A":5,"score_B":4,"human_ref_A":"Look up guga foods on YouTube. He did a whole YouTube video on it","human_ref_B":"I think brines work thru diffusion. Diffusion speed \/ penetration is dependent on molecular size. This experiment found the flavor of Eugenol penetrating all the way thru the meat. Msg has a similar molecular size to Eugenol. Eugenol: 164.20 g\/mol MSG 169.111 g\/mol So I expect that msg will also penetrate in a similar fashion. Sorry for not having a proper answer, I hope that somebody more knowledgeable gives you a better, more researched reply.","labels":1,"seconds_difference":4126.0,"score_ratio":1.25} +{"post_id":"3mmwoy","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Can I use a food processor to act as a meat grinder for chicken? I'm not really looking into investing into a meat grinder. My food processor has a shredding setting. Let me know what you think!","c_root_id_A":"cvgcwq7","c_root_id_B":"cvgcy8l","created_at_utc_A":1443398874,"created_at_utc_B":1443398955,"score_A":8,"score_B":27,"human_ref_A":"I used a food processor to grind beef before I got a meat grinder, I don't see why chicken would give you a problem. Just cut it into cubes and give it a few one-second pulses until it looks ground enough.","human_ref_B":"This works fairly well! Put the chicken in the freezer long enough for it to firm up but not freeze. That'll make it a little easier for your food processor to do its job.","labels":0,"seconds_difference":81.0,"score_ratio":3.375} +{"post_id":"3mmwoy","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Can I use a food processor to act as a meat grinder for chicken? I'm not really looking into investing into a meat grinder. My food processor has a shredding setting. Let me know what you think!","c_root_id_A":"cvgcwq7","c_root_id_B":"cvgcywr","created_at_utc_A":1443398874,"created_at_utc_B":1443398991,"score_A":8,"score_B":12,"human_ref_A":"I used a food processor to grind beef before I got a meat grinder, I don't see why chicken would give you a problem. Just cut it into cubes and give it a few one-second pulses until it looks ground enough.","human_ref_B":"Yes, it will work. The texture won't be exactly the same and there's some risk you'll overprocess and make a paste, but if you're careful to cube up your meat and not overprocess it's fine for most applications.","labels":0,"seconds_difference":117.0,"score_ratio":1.5} +{"post_id":"opnlfm","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Japanese kitchen: bowls and utensils I love Japanese food. I am getting good at making sushis and miso soup. The cooking books I read all have such pretty dishes: plates, bowls, etc. Can you recommend a website that would sell exciting Japanese dishes? Also, it seems to me that I could use a few \u201cutensils\u201d such as green onion slicer. Any other suggestions and where to buy them? I live in Canada","c_root_id_A":"h66c47y","c_root_id_B":"h66dg6f","created_at_utc_A":1626989514,"created_at_utc_B":1626990118,"score_A":4,"score_B":9,"human_ref_A":"Korin has lots of great stuff. Same with bernal and Japanese knife imports","human_ref_B":"Miya is what you want for good stuff.","labels":0,"seconds_difference":604.0,"score_ratio":2.25} +{"post_id":"opnlfm","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Japanese kitchen: bowls and utensils I love Japanese food. I am getting good at making sushis and miso soup. The cooking books I read all have such pretty dishes: plates, bowls, etc. Can you recommend a website that would sell exciting Japanese dishes? Also, it seems to me that I could use a few \u201cutensils\u201d such as green onion slicer. Any other suggestions and where to buy them? I live in Canada","c_root_id_A":"h66c47y","c_root_id_B":"h673iqc","created_at_utc_A":1626989514,"created_at_utc_B":1627003339,"score_A":4,"score_B":9,"human_ref_A":"Korin has lots of great stuff. Same with bernal and Japanese knife imports","human_ref_B":"Daiso for cheap (but still good looking) bowls, plus an endless selection of stuff you never knew you needed. The dollar store of Japan. There are stores in the USA but a trip to Japan's marvelous 100 Yen stores might do you too.","labels":0,"seconds_difference":13825.0,"score_ratio":2.25} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff4bgb","c_root_id_B":"eff1gcm","created_at_utc_A":1548913089,"created_at_utc_B":1548910191,"score_A":35,"score_B":19,"human_ref_A":"Proper broth\/stock will go a long way over using Better Than Bouillon. The stock is the base of the entire soup and using even the best concentrated stock IMHO falls far short of great home made stock. Sherry usually brings some acidity to the party already, but make sure to season to taste - sherry vinegar is obviously an easy choice, but any wine vinegar or lemon will work well too.","human_ref_B":"Add some chicken stock.","labels":1,"seconds_difference":2898.0,"score_ratio":1.8421052632} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff231u","c_root_id_B":"eff4bgb","created_at_utc_A":1548910801,"created_at_utc_B":1548913089,"score_A":8,"score_B":35,"human_ref_A":"I'd definitely hit it with some ACV. It doesn't take much to really brighten it up.","human_ref_B":"Proper broth\/stock will go a long way over using Better Than Bouillon. The stock is the base of the entire soup and using even the best concentrated stock IMHO falls far short of great home made stock. Sherry usually brings some acidity to the party already, but make sure to season to taste - sherry vinegar is obviously an easy choice, but any wine vinegar or lemon will work well too.","labels":0,"seconds_difference":2288.0,"score_ratio":4.375} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff4bgb","c_root_id_B":"eff3wgi","created_at_utc_A":1548913089,"created_at_utc_B":1548912672,"score_A":35,"score_B":8,"human_ref_A":"Proper broth\/stock will go a long way over using Better Than Bouillon. The stock is the base of the entire soup and using even the best concentrated stock IMHO falls far short of great home made stock. Sherry usually brings some acidity to the party already, but make sure to season to taste - sherry vinegar is obviously an easy choice, but any wine vinegar or lemon will work well too.","human_ref_B":"Could do some cider vinegar. I actually use a fair amount of actual apple cider in mine to give it that different dimension.","labels":1,"seconds_difference":417.0,"score_ratio":4.375} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff3o05","c_root_id_B":"eff4bgb","created_at_utc_A":1548912434,"created_at_utc_B":1548913089,"score_A":4,"score_B":35,"human_ref_A":"cant help but think thyme would be helpful.","human_ref_B":"Proper broth\/stock will go a long way over using Better Than Bouillon. The stock is the base of the entire soup and using even the best concentrated stock IMHO falls far short of great home made stock. Sherry usually brings some acidity to the party already, but make sure to season to taste - sherry vinegar is obviously an easy choice, but any wine vinegar or lemon will work well too.","labels":0,"seconds_difference":655.0,"score_ratio":8.75} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff1gcm","c_root_id_B":"eff9yij","created_at_utc_A":1548910191,"created_at_utc_B":1548919649,"score_A":19,"score_B":22,"human_ref_A":"Add some chicken stock.","human_ref_B":"Jesus guys, garlic. Garlic is missing.","labels":0,"seconds_difference":9458.0,"score_ratio":1.1578947368} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff9yij","c_root_id_B":"eff231u","created_at_utc_A":1548919649,"created_at_utc_B":1548910801,"score_A":22,"score_B":8,"human_ref_A":"Jesus guys, garlic. Garlic is missing.","human_ref_B":"I'd definitely hit it with some ACV. It doesn't take much to really brighten it up.","labels":1,"seconds_difference":8848.0,"score_ratio":2.75} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff9yij","c_root_id_B":"eff3wgi","created_at_utc_A":1548919649,"created_at_utc_B":1548912672,"score_A":22,"score_B":8,"human_ref_A":"Jesus guys, garlic. Garlic is missing.","human_ref_B":"Could do some cider vinegar. I actually use a fair amount of actual apple cider in mine to give it that different dimension.","labels":1,"seconds_difference":6977.0,"score_ratio":2.75} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff9yij","c_root_id_B":"eff3o05","created_at_utc_A":1548919649,"created_at_utc_B":1548912434,"score_A":22,"score_B":4,"human_ref_A":"Jesus guys, garlic. Garlic is missing.","human_ref_B":"cant help but think thyme would be helpful.","labels":1,"seconds_difference":7215.0,"score_ratio":5.5} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff9yij","c_root_id_B":"eff4xzz","created_at_utc_A":1548919649,"created_at_utc_B":1548913729,"score_A":22,"score_B":2,"human_ref_A":"Jesus guys, garlic. Garlic is missing.","human_ref_B":"Deglaze your onions with a dry, white wine! And get the good stock","labels":1,"seconds_difference":5920.0,"score_ratio":11.0} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff3o05","c_root_id_B":"eff3wgi","created_at_utc_A":1548912434,"created_at_utc_B":1548912672,"score_A":4,"score_B":8,"human_ref_A":"cant help but think thyme would be helpful.","human_ref_B":"Could do some cider vinegar. I actually use a fair amount of actual apple cider in mine to give it that different dimension.","labels":0,"seconds_difference":238.0,"score_ratio":2.0} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"effkc95","c_root_id_B":"eff3o05","created_at_utc_A":1548934490,"created_at_utc_B":1548912434,"score_A":6,"score_B":4,"human_ref_A":"A few thoughts... Firstly, how delicious is your caramelized onion base? This is just an easy way to troubleshoot whether your issue lies with that, or with the broth. So, starting from the beginning... French onion soup is one place where quality\/type of onion matters a lot. If this is a recipe that you're new to then I'd suggest playing around with onion quality and blends until you find what works for you. Personally, I'm pretty happy with the trader joe's onions for this-I usually use sweet and white or yellow in equal quantities, plus a smaller amount of red, and some shallots. Your time seems about right to create a lovely, thick, reduced base. For this all I have in mine at this point would be onions, shallots, butter, herbs, a splash of sherry, a splash of port, a splash of fish sauce and sometimes a vinegar. Looking for images online this comes close to the end result: http:\/\/1.bp.blogspot.com\/-kEXeTMDOIEE\/ToZqEs_YdXI\/AAAAAAAAAW0\/YtvMpZr_tbE\/s400\/S5005745-1.JPG but mine is usually a bit darker. I actually often will do up onions in advance-because processing all the onions and reducing them down is usually about a 5-6 hour process for me, as I tend to use low heat so I can just wander over and stir them every while, rather than stand over them. Caramelized onions keep for weeks in the fridge (supposedly-I've never had them last a week), and easily convert into soup at a later date. Anyways, if your onions are dark and delicious on their own, then great! If not, start there before you worry about the broth. Oh, the onions at this point are going to be quite sweet-not to worry, the saltiness of the cheese will combat that in the final dish. If you think your onions are delicious and you keep trying to eat them with a spoon and put them on everything, then my recommendation for your broth is collagen. I love Better Than Bouillon, but I don't use it for french onion soup. Based on my limited experience, and a bunch of online reviews, and because I like to get all the ingredients for a dish in one store, I use Trader Joe's beef bone broth, and either organic beef or chicken broth. Yes, recipes say use chicken to not overpower the onions, but with my onion base I've never had that issue. about a one to one ratio of bone broth to meat broth. Bring to a simmer and let it sit there for ~15 minutes or so, then serve. I wouldn't add garlic to the base as someone else was mentioning. I love garlic, but it's a different profile, and you want the sharp garlic flavor from rubbing the toast with a raw clove.","human_ref_B":"cant help but think thyme would be helpful.","labels":1,"seconds_difference":22056.0,"score_ratio":1.5} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"efff9f2","c_root_id_B":"effkc95","created_at_utc_A":1548927749,"created_at_utc_B":1548934490,"score_A":4,"score_B":6,"human_ref_A":"Bay leaf? Pretty much anything soupy I make has a bay leaf or two in it to act as a \"backing vocal\"","human_ref_B":"A few thoughts... Firstly, how delicious is your caramelized onion base? This is just an easy way to troubleshoot whether your issue lies with that, or with the broth. So, starting from the beginning... French onion soup is one place where quality\/type of onion matters a lot. If this is a recipe that you're new to then I'd suggest playing around with onion quality and blends until you find what works for you. Personally, I'm pretty happy with the trader joe's onions for this-I usually use sweet and white or yellow in equal quantities, plus a smaller amount of red, and some shallots. Your time seems about right to create a lovely, thick, reduced base. For this all I have in mine at this point would be onions, shallots, butter, herbs, a splash of sherry, a splash of port, a splash of fish sauce and sometimes a vinegar. Looking for images online this comes close to the end result: http:\/\/1.bp.blogspot.com\/-kEXeTMDOIEE\/ToZqEs_YdXI\/AAAAAAAAAW0\/YtvMpZr_tbE\/s400\/S5005745-1.JPG but mine is usually a bit darker. I actually often will do up onions in advance-because processing all the onions and reducing them down is usually about a 5-6 hour process for me, as I tend to use low heat so I can just wander over and stir them every while, rather than stand over them. Caramelized onions keep for weeks in the fridge (supposedly-I've never had them last a week), and easily convert into soup at a later date. Anyways, if your onions are dark and delicious on their own, then great! If not, start there before you worry about the broth. Oh, the onions at this point are going to be quite sweet-not to worry, the saltiness of the cheese will combat that in the final dish. If you think your onions are delicious and you keep trying to eat them with a spoon and put them on everything, then my recommendation for your broth is collagen. I love Better Than Bouillon, but I don't use it for french onion soup. Based on my limited experience, and a bunch of online reviews, and because I like to get all the ingredients for a dish in one store, I use Trader Joe's beef bone broth, and either organic beef or chicken broth. Yes, recipes say use chicken to not overpower the onions, but with my onion base I've never had that issue. about a one to one ratio of bone broth to meat broth. Bring to a simmer and let it sit there for ~15 minutes or so, then serve. I wouldn't add garlic to the base as someone else was mentioning. I love garlic, but it's a different profile, and you want the sharp garlic flavor from rubbing the toast with a raw clove.","labels":0,"seconds_difference":6741.0,"score_ratio":1.5} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"effkc95","c_root_id_B":"eff4xzz","created_at_utc_A":1548934490,"created_at_utc_B":1548913729,"score_A":6,"score_B":2,"human_ref_A":"A few thoughts... Firstly, how delicious is your caramelized onion base? This is just an easy way to troubleshoot whether your issue lies with that, or with the broth. So, starting from the beginning... French onion soup is one place where quality\/type of onion matters a lot. If this is a recipe that you're new to then I'd suggest playing around with onion quality and blends until you find what works for you. Personally, I'm pretty happy with the trader joe's onions for this-I usually use sweet and white or yellow in equal quantities, plus a smaller amount of red, and some shallots. Your time seems about right to create a lovely, thick, reduced base. For this all I have in mine at this point would be onions, shallots, butter, herbs, a splash of sherry, a splash of port, a splash of fish sauce and sometimes a vinegar. Looking for images online this comes close to the end result: http:\/\/1.bp.blogspot.com\/-kEXeTMDOIEE\/ToZqEs_YdXI\/AAAAAAAAAW0\/YtvMpZr_tbE\/s400\/S5005745-1.JPG but mine is usually a bit darker. I actually often will do up onions in advance-because processing all the onions and reducing them down is usually about a 5-6 hour process for me, as I tend to use low heat so I can just wander over and stir them every while, rather than stand over them. Caramelized onions keep for weeks in the fridge (supposedly-I've never had them last a week), and easily convert into soup at a later date. Anyways, if your onions are dark and delicious on their own, then great! If not, start there before you worry about the broth. Oh, the onions at this point are going to be quite sweet-not to worry, the saltiness of the cheese will combat that in the final dish. If you think your onions are delicious and you keep trying to eat them with a spoon and put them on everything, then my recommendation for your broth is collagen. I love Better Than Bouillon, but I don't use it for french onion soup. Based on my limited experience, and a bunch of online reviews, and because I like to get all the ingredients for a dish in one store, I use Trader Joe's beef bone broth, and either organic beef or chicken broth. Yes, recipes say use chicken to not overpower the onions, but with my onion base I've never had that issue. about a one to one ratio of bone broth to meat broth. Bring to a simmer and let it sit there for ~15 minutes or so, then serve. I wouldn't add garlic to the base as someone else was mentioning. I love garlic, but it's a different profile, and you want the sharp garlic flavor from rubbing the toast with a raw clove.","human_ref_B":"Deglaze your onions with a dry, white wine! And get the good stock","labels":1,"seconds_difference":20761.0,"score_ratio":3.0} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff4xzz","c_root_id_B":"efflmdt","created_at_utc_A":1548913729,"created_at_utc_B":1548935792,"score_A":2,"score_B":4,"human_ref_A":"Deglaze your onions with a dry, white wine! And get the good stock","human_ref_B":"Worcestershire sauce, more bay leaves (you need a fuck ton to make a difference), roasted garlic","labels":0,"seconds_difference":22063.0,"score_ratio":2.0} +{"post_id":"allv7e","domain":"askculinary_validation","upvote_ratio":0.8,"history":"Trying to add more depth to French Onion Soup Something is missing in my French Onion Soup and I could use some help figuring out what that might be. I used Red, White and Yellow onions plus Shallots and browned them for about 3 hours. Added Sherry and reduced that by half then added Better than Bouillon beef base plus water. Right now that's been simmering for awhile and I'm still missing something. I flavored with S&P, thyme and a bay leaf. Also did a splash of fish sauce not too long ago. ​ Shortcomings I can think of are not using more wines (had to buy new bottles and wasn't wanting to spend a ton), beef base hasn't fully developed during simmering (pressed for time instead of making homemade broth but BTB was recommended by ATK), possibly needing an acid to make the flavor pop more (white vinegar, apple cider vinegar, lemon??) ​ What do you guys think?","c_root_id_A":"eff4xzz","c_root_id_B":"efff9f2","created_at_utc_A":1548913729,"created_at_utc_B":1548927749,"score_A":2,"score_B":4,"human_ref_A":"Deglaze your onions with a dry, white wine! And get the good stock","human_ref_B":"Bay leaf? Pretty much anything soupy I make has a bay leaf or two in it to act as a \"backing vocal\"","labels":0,"seconds_difference":14020.0,"score_ratio":2.0} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48illb","c_root_id_B":"g48dv11","created_at_utc_A":1599404611,"created_at_utc_B":1599401955,"score_A":28,"score_B":22,"human_ref_A":"Have you ever used olive oil to cook pancakes? I'll save you the effort. Don't","human_ref_B":"IMO smoke point is too low for lots of frying\/searing\/grilling. Too distinctive a flavor for things like Asian stir-fries, most desserts, etc.","labels":1,"seconds_difference":2656.0,"score_ratio":1.2727272727} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48illb","c_root_id_B":"g48eo8h","created_at_utc_A":1599404611,"created_at_utc_B":1599402444,"score_A":28,"score_B":18,"human_ref_A":"Have you ever used olive oil to cook pancakes? I'll save you the effort. Don't","human_ref_B":"for high heat canola and avocado oil (if really avocado oil, fraud is rampant). peanut oil for frying if price is no issue. For neutral oil such as for use in mayonnaise - grapeseed. Canola can also work, as can corn oil, although that has more of a distinctive taste. EVOO I mostly use as a finishing oil for a drizzle, or salad dressings where I want that EVOO flavor.","labels":1,"seconds_difference":2167.0,"score_ratio":1.5555555556} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48illb","c_root_id_B":"g48e0d0","created_at_utc_A":1599404611,"created_at_utc_B":1599402042,"score_A":28,"score_B":18,"human_ref_A":"Have you ever used olive oil to cook pancakes? I'll save you the effort. Don't","human_ref_B":"Nope. Even if we take smoke point out of the equation for a moment, there are lots of thing you need a neutral-tasting oil for and EVOO isn\u2019t neutral.","labels":1,"seconds_difference":2569.0,"score_ratio":1.5555555556} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48illb","c_root_id_B":"g48f3sl","created_at_utc_A":1599404611,"created_at_utc_B":1599402697,"score_A":28,"score_B":5,"human_ref_A":"Have you ever used olive oil to cook pancakes? I'll save you the effort. Don't","human_ref_B":"Are you deep frying? Or pan frying. How often do you use this cooking method? When I used my deep fryer, canola all the way. I personally wouldn\u2019t use xvoo to fry, even as a blend. It imparts more oil flavor than I desire, and olive doesn\u2019t like those temperatures. I keep xvoo and canola on hand at all times. For baking, especially lighter items like cakes, I use canola. It provides the fat without the flavor. For most saut\u00e9ing, xvoo. Grilling, canola. Marinating poultry, xvoo. Dressings, xvoo. Mayos, canola. It all depends on your preference and tastes. There is no 1 that will fill all your needs.","labels":1,"seconds_difference":1914.0,"score_ratio":5.6} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48g6le","c_root_id_B":"g48illb","created_at_utc_A":1599403341,"created_at_utc_B":1599404611,"score_A":2,"score_B":28,"human_ref_A":"Smoke point is a comfort metric, it has no correlation to oil breakdown. So long as you don\u2019t try to actively breathe the smoke and it isn\u2019t too obstructive you\u2019re fine. EVOO doesn\u2019t go bitter with heat, it goes bland.","human_ref_B":"Have you ever used olive oil to cook pancakes? I'll save you the effort. Don't","labels":0,"seconds_difference":1270.0,"score_ratio":14.0} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48ltut","c_root_id_B":"g48f3sl","created_at_utc_A":1599406218,"created_at_utc_B":1599402697,"score_A":7,"score_B":5,"human_ref_A":"Going against most of the comments here. I mostly cook with evoo. I pan fry, I use it at high heats. I've never had a problem. Oil smoking doesn't make it go bitter, but heating evoo will make it taste more like a neutral oil. I don't use it in applications where I don't want to taste olive oil at all (e.g. a Thai coconut curry situation). Adam Ragusea actually has a video about frying in olive oil and doing basically what you're asking. His general consensus was that you absolutely can and the reasons people tout against it are fairly unfounded. edit: for clarity, saturated fats in other oils crisp food better. olive oil does get more bitter after blending or high heat, but it's not nearly as ghastly as people on the internet seem to think.","human_ref_B":"Are you deep frying? Or pan frying. How often do you use this cooking method? When I used my deep fryer, canola all the way. I personally wouldn\u2019t use xvoo to fry, even as a blend. It imparts more oil flavor than I desire, and olive doesn\u2019t like those temperatures. I keep xvoo and canola on hand at all times. For baking, especially lighter items like cakes, I use canola. It provides the fat without the flavor. For most saut\u00e9ing, xvoo. Grilling, canola. Marinating poultry, xvoo. Dressings, xvoo. Mayos, canola. It all depends on your preference and tastes. There is no 1 that will fill all your needs.","labels":1,"seconds_difference":3521.0,"score_ratio":1.4} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48ltut","c_root_id_B":"g48g6le","created_at_utc_A":1599406218,"created_at_utc_B":1599403341,"score_A":7,"score_B":2,"human_ref_A":"Going against most of the comments here. I mostly cook with evoo. I pan fry, I use it at high heats. I've never had a problem. Oil smoking doesn't make it go bitter, but heating evoo will make it taste more like a neutral oil. I don't use it in applications where I don't want to taste olive oil at all (e.g. a Thai coconut curry situation). Adam Ragusea actually has a video about frying in olive oil and doing basically what you're asking. His general consensus was that you absolutely can and the reasons people tout against it are fairly unfounded. edit: for clarity, saturated fats in other oils crisp food better. olive oil does get more bitter after blending or high heat, but it's not nearly as ghastly as people on the internet seem to think.","human_ref_B":"Smoke point is a comfort metric, it has no correlation to oil breakdown. So long as you don\u2019t try to actively breathe the smoke and it isn\u2019t too obstructive you\u2019re fine. EVOO doesn\u2019t go bitter with heat, it goes bland.","labels":1,"seconds_difference":2877.0,"score_ratio":3.5} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48ltut","c_root_id_B":"g48jmtc","created_at_utc_A":1599406218,"created_at_utc_B":1599405121,"score_A":7,"score_B":2,"human_ref_A":"Going against most of the comments here. I mostly cook with evoo. I pan fry, I use it at high heats. I've never had a problem. Oil smoking doesn't make it go bitter, but heating evoo will make it taste more like a neutral oil. I don't use it in applications where I don't want to taste olive oil at all (e.g. a Thai coconut curry situation). Adam Ragusea actually has a video about frying in olive oil and doing basically what you're asking. His general consensus was that you absolutely can and the reasons people tout against it are fairly unfounded. edit: for clarity, saturated fats in other oils crisp food better. olive oil does get more bitter after blending or high heat, but it's not nearly as ghastly as people on the internet seem to think.","human_ref_B":"No, you can't. It's horrible for frying anything at high heat. It's a waste for chocolate cakes. You can't deep fry with it.","labels":1,"seconds_difference":1097.0,"score_ratio":3.5} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48f3sl","c_root_id_B":"g48vxgo","created_at_utc_A":1599402697,"created_at_utc_B":1599410985,"score_A":5,"score_B":6,"human_ref_A":"Are you deep frying? Or pan frying. How often do you use this cooking method? When I used my deep fryer, canola all the way. I personally wouldn\u2019t use xvoo to fry, even as a blend. It imparts more oil flavor than I desire, and olive doesn\u2019t like those temperatures. I keep xvoo and canola on hand at all times. For baking, especially lighter items like cakes, I use canola. It provides the fat without the flavor. For most saut\u00e9ing, xvoo. Grilling, canola. Marinating poultry, xvoo. Dressings, xvoo. Mayos, canola. It all depends on your preference and tastes. There is no 1 that will fill all your needs.","human_ref_B":"No. EVOO is good for salad dressing and fine for most of your cooking in a regular pan needs. For deep frying or wok-style cooking you need something more neutral and with a higher smoke point, like peanut or canola. I keep sesame oil on hand for flavour purposes, mostly as a finishing oil. In general, you can get away with just EVOO and canola, but there are a lot of oils out there that are nice to have.","labels":0,"seconds_difference":8288.0,"score_ratio":1.2} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48vxgo","c_root_id_B":"g48g6le","created_at_utc_A":1599410985,"created_at_utc_B":1599403341,"score_A":6,"score_B":2,"human_ref_A":"No. EVOO is good for salad dressing and fine for most of your cooking in a regular pan needs. For deep frying or wok-style cooking you need something more neutral and with a higher smoke point, like peanut or canola. I keep sesame oil on hand for flavour purposes, mostly as a finishing oil. In general, you can get away with just EVOO and canola, but there are a lot of oils out there that are nice to have.","human_ref_B":"Smoke point is a comfort metric, it has no correlation to oil breakdown. So long as you don\u2019t try to actively breathe the smoke and it isn\u2019t too obstructive you\u2019re fine. EVOO doesn\u2019t go bitter with heat, it goes bland.","labels":1,"seconds_difference":7644.0,"score_ratio":3.0} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48vxgo","c_root_id_B":"g48jmtc","created_at_utc_A":1599410985,"created_at_utc_B":1599405121,"score_A":6,"score_B":2,"human_ref_A":"No. EVOO is good for salad dressing and fine for most of your cooking in a regular pan needs. For deep frying or wok-style cooking you need something more neutral and with a higher smoke point, like peanut or canola. I keep sesame oil on hand for flavour purposes, mostly as a finishing oil. In general, you can get away with just EVOO and canola, but there are a lot of oils out there that are nice to have.","human_ref_B":"No, you can't. It's horrible for frying anything at high heat. It's a waste for chocolate cakes. You can't deep fry with it.","labels":1,"seconds_difference":5864.0,"score_ratio":3.0} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48vxgo","c_root_id_B":"g48orm7","created_at_utc_A":1599410985,"created_at_utc_B":1599407575,"score_A":6,"score_B":2,"human_ref_A":"No. EVOO is good for salad dressing and fine for most of your cooking in a regular pan needs. For deep frying or wok-style cooking you need something more neutral and with a higher smoke point, like peanut or canola. I keep sesame oil on hand for flavour purposes, mostly as a finishing oil. In general, you can get away with just EVOO and canola, but there are a lot of oils out there that are nice to have.","human_ref_B":"No. It's smoke point is too low for some things, and there are other times where the flavor is simply too strong. You'd want at least one more high heat neutral oil like peanut","labels":1,"seconds_difference":3410.0,"score_ratio":3.0} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48otsz","c_root_id_B":"g48vxgo","created_at_utc_A":1599407609,"created_at_utc_B":1599410985,"score_A":2,"score_B":6,"human_ref_A":"No wouldn't use it for high heat cooking","human_ref_B":"No. EVOO is good for salad dressing and fine for most of your cooking in a regular pan needs. For deep frying or wok-style cooking you need something more neutral and with a higher smoke point, like peanut or canola. I keep sesame oil on hand for flavour purposes, mostly as a finishing oil. In general, you can get away with just EVOO and canola, but there are a lot of oils out there that are nice to have.","labels":0,"seconds_difference":3376.0,"score_ratio":3.0} +{"post_id":"inmpjj","domain":"askculinary_validation","upvote_ratio":0.7,"history":"If money is not an issue, can I use EVOO for all my oil needs? Good morning, guys. I'm out shopping for oil for my pantry today and trying to get a mental picture for when each type of oil is necessary. What would the highest grade oil be for all cooking needs? In particular, I've always used extra virgin olive oil for regular cooking, and canola oil for deep frying. Can I consolidate this into just using one type of oil for everything, or is that unwise?","c_root_id_A":"g48v3rg","c_root_id_B":"g48vxgo","created_at_utc_A":1599410581,"created_at_utc_B":1599410985,"score_A":2,"score_B":6,"human_ref_A":"I think people have different definitions of what high heat is. Are you trying to sear a steak in an incredibly hot pan? Sure, EVOO is not the best choice. Deep frying? probably not. Its fine for pretty much everything else though. Olive oil is not neutral in flavour so sometimes you may not want certain dishes to taste like olive oil. Other than that.... I don't know from first hand experience but I've been told that in Spain and Italy many people use EVOO almost exclusively, except for EXTREME high heat. Pretty good video about all this https:\/\/www.youtube.com\/watch?v=l\\_aFHrzSBrM&ab\\_channel=AdamRagusea","human_ref_B":"No. EVOO is good for salad dressing and fine for most of your cooking in a regular pan needs. For deep frying or wok-style cooking you need something more neutral and with a higher smoke point, like peanut or canola. I keep sesame oil on hand for flavour purposes, mostly as a finishing oil. In general, you can get away with just EVOO and canola, but there are a lot of oils out there that are nice to have.","labels":0,"seconds_difference":404.0,"score_ratio":3.0} +{"post_id":"555gv9","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Cooking chicken cutlet on skillet (flour, egg wash, breadcrumbs); first side always cooks great, but second side always seems too dry & \"burnt\" in spots. Do I just need more oil, or should I re-oil after flipping?","c_root_id_A":"d87scw8","c_root_id_B":"d87q28a","created_at_utc_A":1475201844,"created_at_utc_B":1475198417,"score_A":26,"score_B":15,"human_ref_A":"You need more oil.","human_ref_B":"Preheat your skillet for much longer at a lower setting and keep that setting until both sides are done","labels":1,"seconds_difference":3427.0,"score_ratio":1.7333333333} +{"post_id":"555gv9","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Cooking chicken cutlet on skillet (flour, egg wash, breadcrumbs); first side always cooks great, but second side always seems too dry & \"burnt\" in spots. Do I just need more oil, or should I re-oil after flipping?","c_root_id_A":"d87r13j","c_root_id_B":"d87scw8","created_at_utc_A":1475199837,"created_at_utc_B":1475201844,"score_A":7,"score_B":26,"human_ref_A":"Might be that the crust on the first side has broken off, burnt in the hot oil, and then when you flip the cutlet, it catches some of this burnt bits","human_ref_B":"You need more oil.","labels":0,"seconds_difference":2007.0,"score_ratio":3.7142857143} +{"post_id":"555gv9","domain":"askculinary_validation","upvote_ratio":0.88,"history":"Cooking chicken cutlet on skillet (flour, egg wash, breadcrumbs); first side always cooks great, but second side always seems too dry & \"burnt\" in spots. Do I just need more oil, or should I re-oil after flipping?","c_root_id_A":"d87rwbt","c_root_id_B":"d87scw8","created_at_utc_A":1475201149,"created_at_utc_B":1475201844,"score_A":4,"score_B":26,"human_ref_A":"Might well need more oil or additional between flips. Also, how are you flipping? Do you use a spatula, turner or tongs? I wonder if you simply might not need to cook the second side as long if it's drying out. Cutlets cook through pretty quickly.","human_ref_B":"You need more oil.","labels":0,"seconds_difference":695.0,"score_ratio":6.5} +{"post_id":"55cqg3","domain":"askculinary_validation","upvote_ratio":0.92,"history":"Could you instantly \"age\" egg whites for macaron by adding a small amount of dehydrated powdered egg whites to fresh ones? The consensus seems to be that aging egg whites (allowing them to sit out partially covered for up to 3 days) helps your macaron by dehydrating your egg whites. My question is whether you could produce the same effect by adding a dehydrated egg white powder like this to fresh egg whites at a ratio of, say, 1:10 or 1:12 (based on the amount of water you would expect fresh whites to lose over two days) by increasing the ratio of egg protein to water. I'm out of dehydrated egg whites, but I'm curious as to whether \/r\/askculinary has any thoughts on whether this would or would not work? (For example, rehydrated egg whites won't whip up on their own. But does adding a small amount of dehydrated egg whites have an effect on the whippability of a mostly fresh white mixture?)","c_root_id_A":"d89hqwv","c_root_id_B":"d89qnam","created_at_utc_A":1475325191,"created_at_utc_B":1475341851,"score_A":7,"score_B":18,"human_ref_A":"I think aging egg whites for macarons is a myth, like adding salt to speed up pasta boiling","human_ref_B":"I completly think the egg white ageing thing is a myth. i spent 4 years practicing making macarons. I made a few thousand in that time and tested damn near every myth imaginable. I had the pastry chef from buchon who does their macarons daily come to my house to teach me, and she fucked up in a home kitchen. The reason there are so many myths is that macarons are extremely sensitive to a wide variety of variables like humidity, stainless baking tray vs aluminum, silpats vs parchment, convection vs non, sugar to eggwhite to almond ratio, french meringe or italian meringe, cook times, temperature, open the oven half way through cooking, leave a crack in the door, how high or low the baking sheet is in the oven. All these things i tried out and then some and each has an effect. The whole egg white ageing thing though...no real difference. I didnt test the ultra farm fresh eggs but just regular from the store ones and as long as i could whip a proper meringe it didnt matter. All the other variables had a WAY bigger impact. I think the whole ageing myth comes from way back in the day when people whipped eggs by hand rather than with machines and it might be easier to get to soft peaks if they are older. With a mixer, just let it beat a bit longer","labels":0,"seconds_difference":16660.0,"score_ratio":2.5714285714} +{"post_id":"45g2tp","domain":"askculinary_validation","upvote_ratio":0.84,"history":"What does the egg yolk do in mornay sauce? Most recipes for similar sauces (like the cheddar sauces used in English and American cuisine) are just bechamel and cheese, so why do the French throw in egg yolk?","c_root_id_A":"czxlnz8","c_root_id_B":"czxmmf2","created_at_utc_A":1455302931,"created_at_utc_B":1455304269,"score_A":2,"score_B":15,"human_ref_A":"I suspect it's to make the sauce richer.","human_ref_B":"Not a mornay sauce, but the Food Lab goes into detail of what eggs and egg yolks add to cheese based sauces in the stovetop mac & cheese recipe. Egg yolks have lethicin, which will help emulsify the sauce and prevent it from breaking. Adding yolks to sauces will make the sauce richer (they are a combination of fat and protein after all), and will help thicken the sauce. The traditional technique is to prepare a liason and add it to your sauce. In the case of mornay, there is already lots of fat from the milk and cheese, so adding cream is not strictly necessary.","labels":0,"seconds_difference":1338.0,"score_ratio":7.5} +{"post_id":"i099rx","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Tips for making a good beef broth for french onion soup, and in general. My chicken\/poultry stocks that I make in my slow cooker have come out incredible, roasting the bones and the vegetable components and letting them ride low and slow. However, I've bought beef bones and tried to make a very rich stock from those and the broth has come out fine but not particularly rich. Do I need to have more trimmings\/connective tissue\/collagen etc if I want a richer beef broth? Also interested in any tips or suggestions in general related to beef broth. Thanks!","c_root_id_A":"fznx66v","c_root_id_B":"fzo0yaz","created_at_utc_A":1596058804,"created_at_utc_B":1596060706,"score_A":2,"score_B":13,"human_ref_A":"Could try reducing the stock after straining, or finding bones that have been cut into smaller pieces to extract more. How long are you simmering the beef stock for?","human_ref_B":"Pressure cooker helps for beef.","labels":0,"seconds_difference":1902.0,"score_ratio":6.5} +{"post_id":"i099rx","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Tips for making a good beef broth for french onion soup, and in general. My chicken\/poultry stocks that I make in my slow cooker have come out incredible, roasting the bones and the vegetable components and letting them ride low and slow. However, I've bought beef bones and tried to make a very rich stock from those and the broth has come out fine but not particularly rich. Do I need to have more trimmings\/connective tissue\/collagen etc if I want a richer beef broth? Also interested in any tips or suggestions in general related to beef broth. Thanks!","c_root_id_A":"fzo219t","c_root_id_B":"fznx66v","created_at_utc_A":1596061255,"created_at_utc_B":1596058804,"score_A":10,"score_B":2,"human_ref_A":"I like to smash the bones up (let's all that marrowy goodness out) and add a little apple cider vinegar when I'm making stocks to up the richness and get all the good stuff out of the bones and into the stock.","human_ref_B":"Could try reducing the stock after straining, or finding bones that have been cut into smaller pieces to extract more. How long are you simmering the beef stock for?","labels":1,"seconds_difference":2451.0,"score_ratio":5.0} +{"post_id":"i099rx","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Tips for making a good beef broth for french onion soup, and in general. My chicken\/poultry stocks that I make in my slow cooker have come out incredible, roasting the bones and the vegetable components and letting them ride low and slow. However, I've bought beef bones and tried to make a very rich stock from those and the broth has come out fine but not particularly rich. Do I need to have more trimmings\/connective tissue\/collagen etc if I want a richer beef broth? Also interested in any tips or suggestions in general related to beef broth. Thanks!","c_root_id_A":"fzo1sfj","c_root_id_B":"fzo219t","created_at_utc_A":1596061129,"created_at_utc_B":1596061255,"score_A":2,"score_B":10,"human_ref_A":"I use leftover stock from when I make buffalo roast in the slow cooker. It\u2019s very beefy, sometimes too beefy, so I cut it with chicken broth.","human_ref_B":"I like to smash the bones up (let's all that marrowy goodness out) and add a little apple cider vinegar when I'm making stocks to up the richness and get all the good stuff out of the bones and into the stock.","labels":0,"seconds_difference":126.0,"score_ratio":5.0} +{"post_id":"i099rx","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Tips for making a good beef broth for french onion soup, and in general. My chicken\/poultry stocks that I make in my slow cooker have come out incredible, roasting the bones and the vegetable components and letting them ride low and slow. However, I've bought beef bones and tried to make a very rich stock from those and the broth has come out fine but not particularly rich. Do I need to have more trimmings\/connective tissue\/collagen etc if I want a richer beef broth? Also interested in any tips or suggestions in general related to beef broth. Thanks!","c_root_id_A":"fzo82eq","c_root_id_B":"fznx66v","created_at_utc_A":1596064435,"created_at_utc_B":1596058804,"score_A":7,"score_B":2,"human_ref_A":"I definitely like having some trim to throw in, not just bones. A bit of browned meat can go a long way for flavor, while the bones are adding more body in the form of gelatin. I like a good amount of extremely reduced red wine and caramelized tomato paste in mine too, in addition to the mirepoix of course. You really need to let beef stock simmer longer as well. A whole chicken can release all its gelatin in about 4 hours but beef can take 8 or more, depending on how big the pieces are","human_ref_B":"Could try reducing the stock after straining, or finding bones that have been cut into smaller pieces to extract more. How long are you simmering the beef stock for?","labels":1,"seconds_difference":5631.0,"score_ratio":3.5} +{"post_id":"i099rx","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Tips for making a good beef broth for french onion soup, and in general. My chicken\/poultry stocks that I make in my slow cooker have come out incredible, roasting the bones and the vegetable components and letting them ride low and slow. However, I've bought beef bones and tried to make a very rich stock from those and the broth has come out fine but not particularly rich. Do I need to have more trimmings\/connective tissue\/collagen etc if I want a richer beef broth? Also interested in any tips or suggestions in general related to beef broth. Thanks!","c_root_id_A":"fzo1sfj","c_root_id_B":"fzo82eq","created_at_utc_A":1596061129,"created_at_utc_B":1596064435,"score_A":2,"score_B":7,"human_ref_A":"I use leftover stock from when I make buffalo roast in the slow cooker. It\u2019s very beefy, sometimes too beefy, so I cut it with chicken broth.","human_ref_B":"I definitely like having some trim to throw in, not just bones. A bit of browned meat can go a long way for flavor, while the bones are adding more body in the form of gelatin. I like a good amount of extremely reduced red wine and caramelized tomato paste in mine too, in addition to the mirepoix of course. You really need to let beef stock simmer longer as well. A whole chicken can release all its gelatin in about 4 hours but beef can take 8 or more, depending on how big the pieces are","labels":0,"seconds_difference":3306.0,"score_ratio":3.5} +{"post_id":"i099rx","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Tips for making a good beef broth for french onion soup, and in general. My chicken\/poultry stocks that I make in my slow cooker have come out incredible, roasting the bones and the vegetable components and letting them ride low and slow. However, I've bought beef bones and tried to make a very rich stock from those and the broth has come out fine but not particularly rich. Do I need to have more trimmings\/connective tissue\/collagen etc if I want a richer beef broth? Also interested in any tips or suggestions in general related to beef broth. Thanks!","c_root_id_A":"fzocorn","c_root_id_B":"fznx66v","created_at_utc_A":1596066907,"created_at_utc_B":1596058804,"score_A":6,"score_B":2,"human_ref_A":"What type of beef bones are you using? Beef femur will make a light bone broth. If I were making stock for use in French onion soup, I would use beef knuckle bones and simmer it for at least 48 hours (72 is better).","human_ref_B":"Could try reducing the stock after straining, or finding bones that have been cut into smaller pieces to extract more. How long are you simmering the beef stock for?","labels":1,"seconds_difference":8103.0,"score_ratio":3.0} +{"post_id":"i099rx","domain":"askculinary_validation","upvote_ratio":0.86,"history":"Tips for making a good beef broth for french onion soup, and in general. My chicken\/poultry stocks that I make in my slow cooker have come out incredible, roasting the bones and the vegetable components and letting them ride low and slow. However, I've bought beef bones and tried to make a very rich stock from those and the broth has come out fine but not particularly rich. Do I need to have more trimmings\/connective tissue\/collagen etc if I want a richer beef broth? Also interested in any tips or suggestions in general related to beef broth. Thanks!","c_root_id_A":"fzo1sfj","c_root_id_B":"fzocorn","created_at_utc_A":1596061129,"created_at_utc_B":1596066907,"score_A":2,"score_B":6,"human_ref_A":"I use leftover stock from when I make buffalo roast in the slow cooker. It\u2019s very beefy, sometimes too beefy, so I cut it with chicken broth.","human_ref_B":"What type of beef bones are you using? Beef femur will make a light bone broth. If I were making stock for use in French onion soup, I would use beef knuckle bones and simmer it for at least 48 hours (72 is better).","labels":0,"seconds_difference":5778.0,"score_ratio":3.0} +{"post_id":"637fgh","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What steps do you take to manage your food purchases so as not to waste perfectly good food? I just watched this video Denmark\u2019s Food Waste Vigilante - BBC News about one woman's campaign to lower food waste. She helped Denmark reduce by 25%! Amazing! I must do better myself, how about you?","c_root_id_A":"dfrxik1","c_root_id_B":"dfrxinc","created_at_utc_A":1491236433,"created_at_utc_B":1491236436,"score_A":5,"score_B":23,"human_ref_A":"Menu planning","human_ref_B":"I do my best to plan out recipes for the week then shop based on that. Essentially I just pick 3-4 recipes (leftovers are awesome) then create a grocery list based on that. I try to keep the freezer stocked with meat I might need so I can grab it when it's cheapest. Veggies and other more perishable foods that I don't want to keep frozen I just purchase weekly.","labels":0,"seconds_difference":3.0,"score_ratio":4.6} +{"post_id":"637fgh","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What steps do you take to manage your food purchases so as not to waste perfectly good food? I just watched this video Denmark\u2019s Food Waste Vigilante - BBC News about one woman's campaign to lower food waste. She helped Denmark reduce by 25%! Amazing! I must do better myself, how about you?","c_root_id_A":"dfryo91","c_root_id_B":"dfry25i","created_at_utc_A":1491237864,"created_at_utc_B":1491237125,"score_A":22,"score_B":5,"human_ref_A":"We keep a chart of expiration dates for perishables so we don't forget about them. It also helps with the \"what do we have to eat?\" question that can seem impossible to answer when one is hungry. Our refrigerator is white, and we write the chart directly on it with a dry erase marker. Works great. Good luck!","human_ref_B":"I make a menu based on what's on sale that week and only buy what I need.","labels":1,"seconds_difference":739.0,"score_ratio":4.4} +{"post_id":"637fgh","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What steps do you take to manage your food purchases so as not to waste perfectly good food? I just watched this video Denmark\u2019s Food Waste Vigilante - BBC News about one woman's campaign to lower food waste. She helped Denmark reduce by 25%! Amazing! I must do better myself, how about you?","c_root_id_A":"dfrxik1","c_root_id_B":"dfryo91","created_at_utc_A":1491236433,"created_at_utc_B":1491237864,"score_A":5,"score_B":22,"human_ref_A":"Menu planning","human_ref_B":"We keep a chart of expiration dates for perishables so we don't forget about them. It also helps with the \"what do we have to eat?\" question that can seem impossible to answer when one is hungry. Our refrigerator is white, and we write the chart directly on it with a dry erase marker. Works great. Good luck!","labels":0,"seconds_difference":1431.0,"score_ratio":4.4} +{"post_id":"637fgh","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What steps do you take to manage your food purchases so as not to waste perfectly good food? I just watched this video Denmark\u2019s Food Waste Vigilante - BBC News about one woman's campaign to lower food waste. She helped Denmark reduce by 25%! Amazing! I must do better myself, how about you?","c_root_id_A":"dfry25i","c_root_id_B":"dfrz77g","created_at_utc_A":1491237125,"created_at_utc_B":1491238482,"score_A":5,"score_B":6,"human_ref_A":"I make a menu based on what's on sale that week and only buy what I need.","human_ref_B":"It often comes down to me trying to figure out what I want to make often taking into account what is in the fridge and how can I use something before it's too far gone. I'll throw together something weird just to use up that leftover X that's starting to look bad. Also I only buy things I know we'll eat. My wife is a picky eater, our 5 year old is a 5 year old. There are a number of things I don't buy regularly knowing that I won't be able to eat them before they go bad such as tomatoes. Only buy them if I know exactly what I'll use them for.","labels":0,"seconds_difference":1357.0,"score_ratio":1.2} +{"post_id":"637fgh","domain":"askculinary_validation","upvote_ratio":0.89,"history":"What steps do you take to manage your food purchases so as not to waste perfectly good food? I just watched this video Denmark\u2019s Food Waste Vigilante - BBC News about one woman's campaign to lower food waste. She helped Denmark reduce by 25%! Amazing! I must do better myself, how about you?","c_root_id_A":"dfrxik1","c_root_id_B":"dfrz77g","created_at_utc_A":1491236433,"created_at_utc_B":1491238482,"score_A":5,"score_B":6,"human_ref_A":"Menu planning","human_ref_B":"It often comes down to me trying to figure out what I want to make often taking into account what is in the fridge and how can I use something before it's too far gone. I'll throw together something weird just to use up that leftover X that's starting to look bad. Also I only buy things I know we'll eat. My wife is a picky eater, our 5 year old is a 5 year old. There are a number of things I don't buy regularly knowing that I won't be able to eat them before they go bad such as tomatoes. Only buy them if I know exactly what I'll use them for.","labels":0,"seconds_difference":2049.0,"score_ratio":1.2} +{"post_id":"fkxko6","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Can someone please help me figure out how to clean some godforsaken foraged fiddlehead ferns? And is it ok that parts of them are purple, or is that the husk? I think I hate these things","c_root_id_A":"fkvtec3","c_root_id_B":"fkvz2k9","created_at_utc_A":1584576341,"created_at_utc_B":1584579797,"score_A":11,"score_B":24,"human_ref_A":"Be careful, there are some that look like edible ones, but are most definitely not edible!","human_ref_B":"https:\/\/www.canada.ca\/en\/health-canada\/services\/food-safety-fruits-vegetables\/fiddlehead-safety-tips.html I don't know how to make fancy links but see above. NS health authority has a video demonstration on YouTube. I've never seen purple on fiddleheads so **make sure** you have the right species. God Forbid you eat foxglove by accident. As for cleaning you pull off as much of the husk (papery bits) as possible and just have to rinse a lot. Like leeks, they push up through the soil. I like to dunk them in a bowl, gently rub each cool and just change the water a couple times. Give yourself some time to do it. I'm super jelly. Fiddleheads are so good.","labels":0,"seconds_difference":3456.0,"score_ratio":2.1818181818} +{"post_id":"fkxko6","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Can someone please help me figure out how to clean some godforsaken foraged fiddlehead ferns? And is it ok that parts of them are purple, or is that the husk? I think I hate these things","c_root_id_A":"fkvz2k9","c_root_id_B":"fkvypfm","created_at_utc_A":1584579797,"created_at_utc_B":1584579569,"score_A":24,"score_B":10,"human_ref_A":"https:\/\/www.canada.ca\/en\/health-canada\/services\/food-safety-fruits-vegetables\/fiddlehead-safety-tips.html I don't know how to make fancy links but see above. NS health authority has a video demonstration on YouTube. I've never seen purple on fiddleheads so **make sure** you have the right species. God Forbid you eat foxglove by accident. As for cleaning you pull off as much of the husk (papery bits) as possible and just have to rinse a lot. Like leeks, they push up through the soil. I like to dunk them in a bowl, gently rub each cool and just change the water a couple times. Give yourself some time to do it. I'm super jelly. Fiddleheads are so good.","human_ref_B":"Wash, blanch three times starting with cold water, they are toxic raw and need to be throughly cleaned","labels":1,"seconds_difference":228.0,"score_ratio":2.4} +{"post_id":"yu7z5u","domain":"askculinary_validation","upvote_ratio":0.81,"history":"How best to preserve cake for a week? I made a test cake today for my son\u2019s upcoming birthday, which is on Saturday. It\u2019s a spice cake with cream cheese frosting. The cake is great, but I\u2019m not certain I\u2019ll have time later this week to make another one. Is there a way to keep the cake preserved during the week and have it ready for Saturday without needing to make another? I remember keeping the top of my wedding cake in the freezer for a year, would something like that work here? Just let the cake cook completely, put it in an airtight container, and then stick it in the freezer for a week and move it to the fridge Friday night? Am I missing anything? Is there a better way? I\u2019m not too concerned about loss of flavor over the week since a) my son is turning 1 so he\u2019s not too particular about tasting notes and b) I expect most of this cake to end up on the floor\/in his hair. Still, I\u2019d like it to be relatively fresh\/preserved. Thanks!","c_root_id_A":"iw7yv0y","c_root_id_B":"iw7yy58","created_at_utc_A":1668361135,"created_at_utc_B":1668361171,"score_A":6,"score_B":12,"human_ref_A":"That works. Saran wrap it tight","human_ref_B":"freezing is good!","labels":0,"seconds_difference":36.0,"score_ratio":2.0} +{"post_id":"yu7z5u","domain":"askculinary_validation","upvote_ratio":0.81,"history":"How best to preserve cake for a week? I made a test cake today for my son\u2019s upcoming birthday, which is on Saturday. It\u2019s a spice cake with cream cheese frosting. The cake is great, but I\u2019m not certain I\u2019ll have time later this week to make another one. Is there a way to keep the cake preserved during the week and have it ready for Saturday without needing to make another? I remember keeping the top of my wedding cake in the freezer for a year, would something like that work here? Just let the cake cook completely, put it in an airtight container, and then stick it in the freezer for a week and move it to the fridge Friday night? Am I missing anything? Is there a better way? I\u2019m not too concerned about loss of flavor over the week since a) my son is turning 1 so he\u2019s not too particular about tasting notes and b) I expect most of this cake to end up on the floor\/in his hair. Still, I\u2019d like it to be relatively fresh\/preserved. Thanks!","c_root_id_A":"iw7yv0y","c_root_id_B":"iw81tkw","created_at_utc_A":1668361135,"created_at_utc_B":1668362322,"score_A":6,"score_B":8,"human_ref_A":"That works. Saran wrap it tight","human_ref_B":"I freeze leftover cake in Tupperware it keeps well, it's also pretty awesome to eat frozen.","labels":0,"seconds_difference":1187.0,"score_ratio":1.3333333333} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffreooj","c_root_id_B":"ffr69xj","created_at_utc_A":1580156560,"created_at_utc_B":1580151371,"score_A":67,"score_B":20,"human_ref_A":"It sounds like you're making a chocolate American buttercream but what you're looking for is a Swiss Meringue Buttercream or an Italian Meringue Buttercream. The meringue fluffs it up. You can also use pudding but it's denser, it's called Ermine Frosting. American buttercream doesn't fluff up much at all, although I've seen youtubes where they took canned frosting (similar to AB) and literally mixed it for 15 mins with a paddle attachment.","human_ref_B":"Sounds like your ingredients might be too warm. Tey throwing in the fridge for 10-20 minutes and bring back to the mixer with the paddle attachment, whipping it back up for about 4-5 mins. Should bring you to the right consistency.","labels":1,"seconds_difference":5189.0,"score_ratio":3.35} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffreooj","c_root_id_B":"ffr33do","created_at_utc_A":1580156560,"created_at_utc_B":1580149399,"score_A":67,"score_B":18,"human_ref_A":"It sounds like you're making a chocolate American buttercream but what you're looking for is a Swiss Meringue Buttercream or an Italian Meringue Buttercream. The meringue fluffs it up. You can also use pudding but it's denser, it's called Ermine Frosting. American buttercream doesn't fluff up much at all, although I've seen youtubes where they took canned frosting (similar to AB) and literally mixed it for 15 mins with a paddle attachment.","human_ref_B":"Ive literally just made some coffee frosting for a coffee and walnut cake which is super fluffy - the trick is to use a paddle attachment (Im hoping you have a stand mixer), beat the butter (room temp) on high for a few minutes to lighten it, then add the powder sugar and beat on high again for 3-4 minutes, scraping down the sides occasionally, before adding your cocoa powder, vanilla and continue beating for a few more minutes. At this stage it will be super fluffy (and soooo delicious). Perhaps the cream \/ melted chocolate and water are weighing it down?","labels":1,"seconds_difference":7161.0,"score_ratio":3.7222222222} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffr69xj","c_root_id_B":"ffr33do","created_at_utc_A":1580151371,"created_at_utc_B":1580149399,"score_A":20,"score_B":18,"human_ref_A":"Sounds like your ingredients might be too warm. Tey throwing in the fridge for 10-20 minutes and bring back to the mixer with the paddle attachment, whipping it back up for about 4-5 mins. Should bring you to the right consistency.","human_ref_B":"Ive literally just made some coffee frosting for a coffee and walnut cake which is super fluffy - the trick is to use a paddle attachment (Im hoping you have a stand mixer), beat the butter (room temp) on high for a few minutes to lighten it, then add the powder sugar and beat on high again for 3-4 minutes, scraping down the sides occasionally, before adding your cocoa powder, vanilla and continue beating for a few more minutes. At this stage it will be super fluffy (and soooo delicious). Perhaps the cream \/ melted chocolate and water are weighing it down?","labels":1,"seconds_difference":1972.0,"score_ratio":1.1111111111} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffresht","c_root_id_B":"ffrlxud","created_at_utc_A":1580156623,"created_at_utc_B":1580160767,"score_A":3,"score_B":9,"human_ref_A":"Well if you are going to eat it relatively soon after, make some whip cream and add it to the frosting. You can even use whip cream stabilisers (found easily in Europe not sure about the states) to make it last longer in consistency. I do this and it makes my icing go further for the cake, makes it lighter in taste, less sweet, and fluffy.","human_ref_B":"Sounds like you want a buttercream recipe with meringue (I'd recommend using a swiss meringue because it's safer and less technical) in it and by your ingredients alone, it sounds like your recipe is too hot. Cool down your mix and then beat the crap out of your buttercream. Once I get the butter at a point where it's properly creamed, I always turn my machine up to high.","labels":0,"seconds_difference":4144.0,"score_ratio":3.0} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffrpbd1","c_root_id_B":"ffrp5ve","created_at_utc_A":1580162826,"created_at_utc_B":1580162732,"score_A":6,"score_B":5,"human_ref_A":"What\u2019s the hot water for? Never heard of an icing that uses water. The sour cream and melted chocolate is more than enough liquid.","human_ref_B":"I feel like that may be too much liquid and not enough powdered sugar. I use about 2-3 cups of powdered sugar per stick of butter and a bit of milk or cream to thin if needed. A bit more liquid will be needed if putting in cocoa powder. I pretty much exclusively make American buttercream and it will get fluffy if you beat it long enough once everything is combined.","labels":1,"seconds_difference":94.0,"score_ratio":1.2} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffrpbd1","c_root_id_B":"ffresht","created_at_utc_A":1580162826,"created_at_utc_B":1580156623,"score_A":6,"score_B":3,"human_ref_A":"What\u2019s the hot water for? Never heard of an icing that uses water. The sour cream and melted chocolate is more than enough liquid.","human_ref_B":"Well if you are going to eat it relatively soon after, make some whip cream and add it to the frosting. You can even use whip cream stabilisers (found easily in Europe not sure about the states) to make it last longer in consistency. I do this and it makes my icing go further for the cake, makes it lighter in taste, less sweet, and fluffy.","labels":1,"seconds_difference":6203.0,"score_ratio":2.0} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffrp5ve","c_root_id_B":"ffresht","created_at_utc_A":1580162732,"created_at_utc_B":1580156623,"score_A":5,"score_B":3,"human_ref_A":"I feel like that may be too much liquid and not enough powdered sugar. I use about 2-3 cups of powdered sugar per stick of butter and a bit of milk or cream to thin if needed. A bit more liquid will be needed if putting in cocoa powder. I pretty much exclusively make American buttercream and it will get fluffy if you beat it long enough once everything is combined.","human_ref_B":"Well if you are going to eat it relatively soon after, make some whip cream and add it to the frosting. You can even use whip cream stabilisers (found easily in Europe not sure about the states) to make it last longer in consistency. I do this and it makes my icing go further for the cake, makes it lighter in taste, less sweet, and fluffy.","labels":1,"seconds_difference":6109.0,"score_ratio":1.6666666667} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffru0jd","c_root_id_B":"ffresht","created_at_utc_A":1580165802,"created_at_utc_B":1580156623,"score_A":5,"score_B":3,"human_ref_A":"What's your method for mixing the ingredients? Chocolate frostings that use hot water require a pretty specific mixing order. I've only seen it done with the water being mixed with the cocoa and some of the sugar to make a kind of paste, then the butter and rest of the sugar gets added. My grandmother used to make a frosting like this.","human_ref_B":"Well if you are going to eat it relatively soon after, make some whip cream and add it to the frosting. You can even use whip cream stabilisers (found easily in Europe not sure about the states) to make it last longer in consistency. I do this and it makes my icing go further for the cake, makes it lighter in taste, less sweet, and fluffy.","labels":1,"seconds_difference":9179.0,"score_ratio":1.6666666667} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffru0jd","c_root_id_B":"ffrs4zx","created_at_utc_A":1580165802,"created_at_utc_B":1580164608,"score_A":5,"score_B":3,"human_ref_A":"What's your method for mixing the ingredients? Chocolate frostings that use hot water require a pretty specific mixing order. I've only seen it done with the water being mixed with the cocoa and some of the sugar to make a kind of paste, then the butter and rest of the sugar gets added. My grandmother used to make a frosting like this.","human_ref_B":"That seems like an awful lot of butter...an entire pound? Are you sure it's not two sticks? The recipe I generally use calls for only a half-cup of butter to four cups of icing sugar.","labels":1,"seconds_difference":1194.0,"score_ratio":1.6666666667} +{"post_id":"eurqcz","domain":"askculinary_validation","upvote_ratio":0.88,"history":"How to make cake frosting fluffy? I'm currently trying to make a chocolate cake but my frosting seems tad too wet and lacks air. This is the recipe I'm following: 2 cup Butter (whipped on medium speed with powdered\/icing sugar) 2.5 cup Powdered\/icing sugar 0.5 cup Full fat Sourcream 10oz Melted dark chocolate 1.25 cup Cocoa powder dutched 2 tsp vanilla essence 0.5cup hot water What can I add to make the frosting fluffier and more volume?","c_root_id_A":"ffru0jd","c_root_id_B":"ffrslbj","created_at_utc_A":1580165802,"created_at_utc_B":1580164898,"score_A":5,"score_B":3,"human_ref_A":"What's your method for mixing the ingredients? Chocolate frostings that use hot water require a pretty specific mixing order. I've only seen it done with the water being mixed with the cocoa and some of the sugar to make a kind of paste, then the butter and rest of the sugar gets added. My grandmother used to make a frosting like this.","human_ref_B":"I've never heard of hot water in icing, maybe try omiting it? In order for the butter to get properly whipped and retain air, it is going to need to be cold.","labels":1,"seconds_difference":904.0,"score_ratio":1.6666666667} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2y4479","c_root_id_B":"h2xqenp","created_at_utc_A":1624585317,"created_at_utc_B":1624577844,"score_A":8,"score_B":7,"human_ref_A":"It depends on where you are, where you're shopping, what you're shopping *for*... Speaking as someone in continental US. If a vegetable is in season I will probably just buy it from a farmer's market. So I can't say for sure whether the asparagus I could be getting at the supermarket in the spring tastes better than the asparagus I do get at the supermarket in the fall. But a more interesting thing is, there's some food items, like garlic scapes, prickly pears, and lychees, which I never see available except for when they're in season. So not everything is available all year round. I don't know what makes scapes less capable of being produced on a yearly basis than bulb garlic, other than perhaps they're less commonly used so there's less of a market?","human_ref_B":"How supermarkets are stocked in the US is pretty different from the rest of the world. In the world of US grocery stores, its a case of 'everything available, year round, regardless of origin, cost be damned.' As a purchasing agent you know there's demand for a product year round and it costs more to get XYZ during XYZ months, you can purchase futures and price adjust accordingly so consumers don't see the huge price bump when a product goes from available fairly locally to flown in from Mars the rest of the year. Does a product taste worse when its not flown in from Mars? Usually. But not always. Some products basically go into stasis when put into cold storage, others don't transport well. Think about apricots. When's the last time you ate one that tasted like anything other than orangish mush? Straight off a tree on the other hand, sublime. Its a fruit that is virtually impossible to transport in any quality to the end consumer. Do most consumers know the bloody difference? No, because enter the tomato. Tomatoes are a great indicator of how someone views quality vs. seasonality. Straight off the vine, summer hierlooms vs. mealy, rock hard plum tomatoes in a grocery store in January. *This* is why canned tomatoes exist. Having lived abroad most of my life and while working as a chef, seasonality is far more present outside of the US. In the UK, asparagus isn't stocked outside of its season. It goes onto menus in the spring and is often deployed as a high end special. We flat out don't see a lot of fruit when it is not in season- unless its from a premium grocer and noted as a crazily priced import [M&S, I am looking at you.] We don't see grapefruit or cherries and many types of melon out of season. And it doesn't end with fruits and vegetables. Spring lamb brings Barnsley chops to the menu.","labels":1,"seconds_difference":7473.0,"score_ratio":1.1428571429} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2y4479","c_root_id_B":"h2xzxgt","created_at_utc_A":1624585317,"created_at_utc_B":1624583011,"score_A":8,"score_B":4,"human_ref_A":"It depends on where you are, where you're shopping, what you're shopping *for*... Speaking as someone in continental US. If a vegetable is in season I will probably just buy it from a farmer's market. So I can't say for sure whether the asparagus I could be getting at the supermarket in the spring tastes better than the asparagus I do get at the supermarket in the fall. But a more interesting thing is, there's some food items, like garlic scapes, prickly pears, and lychees, which I never see available except for when they're in season. So not everything is available all year round. I don't know what makes scapes less capable of being produced on a yearly basis than bulb garlic, other than perhaps they're less commonly used so there's less of a market?","human_ref_B":"Seasonal produce are generally superior. You can import so you're getting a seasonal produce from a country with the opposite season from where you live but it's never quite the same as there are other considerations made like transportability so some produce will be engineered to be more sturdy or picked sooner. Picking sooner means unripe produce so some with be less than optimal in terms of taste, aroma and texture. Bunch of other things too. >My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. That's just false. Some independent grocer might do that but not supermarkets. It's all about profitability. If something transports well and stores well for months under refrigeration or is just supplied really cheaply, that is infinitely preferred over something that's more delicate, requires special (read more expensive) means of storage or processes for transportation. \"Local\" seasonal produce is cheap because they get a ton of it, have to move it quick and don't come with the overheads of importing. As a side effect they tend to be better too for the reasons stated above.","labels":1,"seconds_difference":2306.0,"score_ratio":2.0} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2xibje","c_root_id_B":"h2y4479","created_at_utc_A":1624569571,"created_at_utc_B":1624585317,"score_A":2,"score_B":8,"human_ref_A":"I do know that even if it is out of season here that we import even more fruit and veggies from out of this country especially Mexico and then central America and so on. Some of these places can grow veggies year round. If they couldn't the canning facilities in California would be seasonal also but they are able to run year round now.","human_ref_B":"It depends on where you are, where you're shopping, what you're shopping *for*... Speaking as someone in continental US. If a vegetable is in season I will probably just buy it from a farmer's market. So I can't say for sure whether the asparagus I could be getting at the supermarket in the spring tastes better than the asparagus I do get at the supermarket in the fall. But a more interesting thing is, there's some food items, like garlic scapes, prickly pears, and lychees, which I never see available except for when they're in season. So not everything is available all year round. I don't know what makes scapes less capable of being produced on a yearly basis than bulb garlic, other than perhaps they're less commonly used so there's less of a market?","labels":0,"seconds_difference":15746.0,"score_ratio":4.0} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2y4479","c_root_id_B":"h2xobto","created_at_utc_A":1624585317,"created_at_utc_B":1624576723,"score_A":8,"score_B":2,"human_ref_A":"It depends on where you are, where you're shopping, what you're shopping *for*... Speaking as someone in continental US. If a vegetable is in season I will probably just buy it from a farmer's market. So I can't say for sure whether the asparagus I could be getting at the supermarket in the spring tastes better than the asparagus I do get at the supermarket in the fall. But a more interesting thing is, there's some food items, like garlic scapes, prickly pears, and lychees, which I never see available except for when they're in season. So not everything is available all year round. I don't know what makes scapes less capable of being produced on a yearly basis than bulb garlic, other than perhaps they're less commonly used so there's less of a market?","human_ref_B":"I usually have better luck getting seasonal and local produce from smaller local or regional grocery stores. Even the big ones will sometimes have something local.","labels":1,"seconds_difference":8594.0,"score_ratio":4.0} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2y4479","c_root_id_B":"h2xq0bp","created_at_utc_A":1624585317,"created_at_utc_B":1624577631,"score_A":8,"score_B":2,"human_ref_A":"It depends on where you are, where you're shopping, what you're shopping *for*... Speaking as someone in continental US. If a vegetable is in season I will probably just buy it from a farmer's market. So I can't say for sure whether the asparagus I could be getting at the supermarket in the spring tastes better than the asparagus I do get at the supermarket in the fall. But a more interesting thing is, there's some food items, like garlic scapes, prickly pears, and lychees, which I never see available except for when they're in season. So not everything is available all year round. I don't know what makes scapes less capable of being produced on a yearly basis than bulb garlic, other than perhaps they're less commonly used so there's less of a market?","human_ref_B":"Totally depends on the store. Find an actual farmers market. Or find a grocery chain that actually cares about that kind of thing.","labels":1,"seconds_difference":7686.0,"score_ratio":4.0} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2xqenp","c_root_id_B":"h2xibje","created_at_utc_A":1624577844,"created_at_utc_B":1624569571,"score_A":7,"score_B":2,"human_ref_A":"How supermarkets are stocked in the US is pretty different from the rest of the world. In the world of US grocery stores, its a case of 'everything available, year round, regardless of origin, cost be damned.' As a purchasing agent you know there's demand for a product year round and it costs more to get XYZ during XYZ months, you can purchase futures and price adjust accordingly so consumers don't see the huge price bump when a product goes from available fairly locally to flown in from Mars the rest of the year. Does a product taste worse when its not flown in from Mars? Usually. But not always. Some products basically go into stasis when put into cold storage, others don't transport well. Think about apricots. When's the last time you ate one that tasted like anything other than orangish mush? Straight off a tree on the other hand, sublime. Its a fruit that is virtually impossible to transport in any quality to the end consumer. Do most consumers know the bloody difference? No, because enter the tomato. Tomatoes are a great indicator of how someone views quality vs. seasonality. Straight off the vine, summer hierlooms vs. mealy, rock hard plum tomatoes in a grocery store in January. *This* is why canned tomatoes exist. Having lived abroad most of my life and while working as a chef, seasonality is far more present outside of the US. In the UK, asparagus isn't stocked outside of its season. It goes onto menus in the spring and is often deployed as a high end special. We flat out don't see a lot of fruit when it is not in season- unless its from a premium grocer and noted as a crazily priced import [M&S, I am looking at you.] We don't see grapefruit or cherries and many types of melon out of season. And it doesn't end with fruits and vegetables. Spring lamb brings Barnsley chops to the menu.","human_ref_B":"I do know that even if it is out of season here that we import even more fruit and veggies from out of this country especially Mexico and then central America and so on. Some of these places can grow veggies year round. If they couldn't the canning facilities in California would be seasonal also but they are able to run year round now.","labels":1,"seconds_difference":8273.0,"score_ratio":3.5} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2xqenp","c_root_id_B":"h2xobto","created_at_utc_A":1624577844,"created_at_utc_B":1624576723,"score_A":7,"score_B":2,"human_ref_A":"How supermarkets are stocked in the US is pretty different from the rest of the world. In the world of US grocery stores, its a case of 'everything available, year round, regardless of origin, cost be damned.' As a purchasing agent you know there's demand for a product year round and it costs more to get XYZ during XYZ months, you can purchase futures and price adjust accordingly so consumers don't see the huge price bump when a product goes from available fairly locally to flown in from Mars the rest of the year. Does a product taste worse when its not flown in from Mars? Usually. But not always. Some products basically go into stasis when put into cold storage, others don't transport well. Think about apricots. When's the last time you ate one that tasted like anything other than orangish mush? Straight off a tree on the other hand, sublime. Its a fruit that is virtually impossible to transport in any quality to the end consumer. Do most consumers know the bloody difference? No, because enter the tomato. Tomatoes are a great indicator of how someone views quality vs. seasonality. Straight off the vine, summer hierlooms vs. mealy, rock hard plum tomatoes in a grocery store in January. *This* is why canned tomatoes exist. Having lived abroad most of my life and while working as a chef, seasonality is far more present outside of the US. In the UK, asparagus isn't stocked outside of its season. It goes onto menus in the spring and is often deployed as a high end special. We flat out don't see a lot of fruit when it is not in season- unless its from a premium grocer and noted as a crazily priced import [M&S, I am looking at you.] We don't see grapefruit or cherries and many types of melon out of season. And it doesn't end with fruits and vegetables. Spring lamb brings Barnsley chops to the menu.","human_ref_B":"I usually have better luck getting seasonal and local produce from smaller local or regional grocery stores. Even the big ones will sometimes have something local.","labels":1,"seconds_difference":1121.0,"score_ratio":3.5} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2xq0bp","c_root_id_B":"h2xqenp","created_at_utc_A":1624577631,"created_at_utc_B":1624577844,"score_A":2,"score_B":7,"human_ref_A":"Totally depends on the store. Find an actual farmers market. Or find a grocery chain that actually cares about that kind of thing.","human_ref_B":"How supermarkets are stocked in the US is pretty different from the rest of the world. In the world of US grocery stores, its a case of 'everything available, year round, regardless of origin, cost be damned.' As a purchasing agent you know there's demand for a product year round and it costs more to get XYZ during XYZ months, you can purchase futures and price adjust accordingly so consumers don't see the huge price bump when a product goes from available fairly locally to flown in from Mars the rest of the year. Does a product taste worse when its not flown in from Mars? Usually. But not always. Some products basically go into stasis when put into cold storage, others don't transport well. Think about apricots. When's the last time you ate one that tasted like anything other than orangish mush? Straight off a tree on the other hand, sublime. Its a fruit that is virtually impossible to transport in any quality to the end consumer. Do most consumers know the bloody difference? No, because enter the tomato. Tomatoes are a great indicator of how someone views quality vs. seasonality. Straight off the vine, summer hierlooms vs. mealy, rock hard plum tomatoes in a grocery store in January. *This* is why canned tomatoes exist. Having lived abroad most of my life and while working as a chef, seasonality is far more present outside of the US. In the UK, asparagus isn't stocked outside of its season. It goes onto menus in the spring and is often deployed as a high end special. We flat out don't see a lot of fruit when it is not in season- unless its from a premium grocer and noted as a crazily priced import [M&S, I am looking at you.] We don't see grapefruit or cherries and many types of melon out of season. And it doesn't end with fruits and vegetables. Spring lamb brings Barnsley chops to the menu.","labels":0,"seconds_difference":213.0,"score_ratio":3.5} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2xzxgt","c_root_id_B":"h2xibje","created_at_utc_A":1624583011,"created_at_utc_B":1624569571,"score_A":4,"score_B":2,"human_ref_A":"Seasonal produce are generally superior. You can import so you're getting a seasonal produce from a country with the opposite season from where you live but it's never quite the same as there are other considerations made like transportability so some produce will be engineered to be more sturdy or picked sooner. Picking sooner means unripe produce so some with be less than optimal in terms of taste, aroma and texture. Bunch of other things too. >My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. That's just false. Some independent grocer might do that but not supermarkets. It's all about profitability. If something transports well and stores well for months under refrigeration or is just supplied really cheaply, that is infinitely preferred over something that's more delicate, requires special (read more expensive) means of storage or processes for transportation. \"Local\" seasonal produce is cheap because they get a ton of it, have to move it quick and don't come with the overheads of importing. As a side effect they tend to be better too for the reasons stated above.","human_ref_B":"I do know that even if it is out of season here that we import even more fruit and veggies from out of this country especially Mexico and then central America and so on. Some of these places can grow veggies year round. If they couldn't the canning facilities in California would be seasonal also but they are able to run year round now.","labels":1,"seconds_difference":13440.0,"score_ratio":2.0} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2xzxgt","c_root_id_B":"h2xobto","created_at_utc_A":1624583011,"created_at_utc_B":1624576723,"score_A":4,"score_B":2,"human_ref_A":"Seasonal produce are generally superior. You can import so you're getting a seasonal produce from a country with the opposite season from where you live but it's never quite the same as there are other considerations made like transportability so some produce will be engineered to be more sturdy or picked sooner. Picking sooner means unripe produce so some with be less than optimal in terms of taste, aroma and texture. Bunch of other things too. >My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. That's just false. Some independent grocer might do that but not supermarkets. It's all about profitability. If something transports well and stores well for months under refrigeration or is just supplied really cheaply, that is infinitely preferred over something that's more delicate, requires special (read more expensive) means of storage or processes for transportation. \"Local\" seasonal produce is cheap because they get a ton of it, have to move it quick and don't come with the overheads of importing. As a side effect they tend to be better too for the reasons stated above.","human_ref_B":"I usually have better luck getting seasonal and local produce from smaller local or regional grocery stores. Even the big ones will sometimes have something local.","labels":1,"seconds_difference":6288.0,"score_ratio":2.0} +{"post_id":"o79pz4","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Seasonal vegetables - is this still a thing or do supermarkets just import? I know that seasonal vegetables used to dictate the nation's menu. Before planes, trains and refrigerators, the average cook had little chance of, say, buying asparagus in the winter. But now we have all of that, are, say, asparagus spears going to taste better in the spring? My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. My best guess is that asparagus might be cheaper in the spring, since supermarkets don't have to import it for as long, but not necessarily better. However, my intution stops there.","c_root_id_A":"h2xzxgt","c_root_id_B":"h2xq0bp","created_at_utc_A":1624583011,"created_at_utc_B":1624577631,"score_A":4,"score_B":2,"human_ref_A":"Seasonal produce are generally superior. You can import so you're getting a seasonal produce from a country with the opposite season from where you live but it's never quite the same as there are other considerations made like transportability so some produce will be engineered to be more sturdy or picked sooner. Picking sooner means unripe produce so some with be less than optimal in terms of taste, aroma and texture. Bunch of other things too. >My thinking is that it's always spring somewhere, so supermarkets and grocers simply import the highest-quality, in-season asparagus at all times. That's just false. Some independent grocer might do that but not supermarkets. It's all about profitability. If something transports well and stores well for months under refrigeration or is just supplied really cheaply, that is infinitely preferred over something that's more delicate, requires special (read more expensive) means of storage or processes for transportation. \"Local\" seasonal produce is cheap because they get a ton of it, have to move it quick and don't come with the overheads of importing. As a side effect they tend to be better too for the reasons stated above.","human_ref_B":"Totally depends on the store. Find an actual farmers market. Or find a grocery chain that actually cares about that kind of thing.","labels":1,"seconds_difference":5380.0,"score_ratio":2.0} +{"post_id":"3ie41b","domain":"askculinary_validation","upvote_ratio":0.89,"history":"My pizzas always end up doughey on the bottom while the rest of the pizza cooks. How can I fix this? I leave a pizza stone in my oven until it gets to temperature (last time I did 375 convection bake). I waited 5 minutes after that to make sure the stone was at 375, then I took it out, made my pizza on it, and put it back in. As usual, the whole pizza was good except the bottom was still doughey. Furthermore, it stuck to the stone (maybe I didn't have enough flour on the surface?). I've had enough and I wanted to see if anyone has a solution I'm not realizing. Any ideas?","c_root_id_A":"cug02np","c_root_id_B":"cuftvah","created_at_utc_A":1440569685,"created_at_utc_B":1440555940,"score_A":4,"score_B":2,"human_ref_A":"Buy a Baking Steel, turned all of my subpar pizza into crispy chewey deliciousness. Also, turn your oven to full whack (500+) and leave it on for 30+ minutes before you try to cook anything.","human_ref_B":"Cook as hot as your oven can go (mine goes to 550). Preheat longer. You can finish crisp the bottom by baking on a bare rack. To prevent sticking, build pizza on parchment paper, use a flat (cookie) sheet as a peel. You won't need flour\/semolina\/corn meal. You can pull the paper when it's half baked (rotate at the same time). Checkout r\/pizza","labels":1,"seconds_difference":13745.0,"score_ratio":2.0} +{"post_id":"23gesd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Question: would it be possible to isolate whatever gives Szechuan peppercorns their numbing effect, and use it as an addition to other dishes and\/or beverages? Hey \/r\/Culinary! I was making a broth and decided to add in a few szechuan peppercorns for flavour, and tasted a few in the process. Marvelling at the unique tingling sensation they provide, I started thinking about whether or not it would be possible to give the same effect to other dishes\/ingredients. A quick google search gave me only so much: the molecule responsible for the numbing sensation is called \"Hydroxy alpha sanshool\", and seems only to be found in Szechuan peppers. No idea how soluble it is, or if it is possible to extract, somehow. My question is: has anyone here had any experience messing around with Szecuan peppers, specifically trying to extract whatever makes them give the numbing effect? I'm thinking something like an oil, or essence, possible something that gives minimal flavor, yet retains the numbing sensation. If it was possible, think of the possibilites :) Hot desserts that numb your tongue, beverages that seem both hot and cold at the same time! First time posting in this subreddit, so please let me know if this doesn't belong here!","c_root_id_A":"cgwvw85","c_root_id_B":"cgwru1a","created_at_utc_A":1397949866,"created_at_utc_B":1397939972,"score_A":9,"score_B":4,"human_ref_A":"It's called \u9ebb\u8fa3\u6cb9\uff08mala you \/ numbing-hot oil), available at every Chinese grocery. Probably in the aisle with all the soy sauce. Don't use too much or that's all you're tasting, just a touch does wonders.","human_ref_B":"Essences are usually extracted by either steaming and capturing condensed essential oils, or through infusions where the subject is placed in a liquid in which its essences are soluble. The former requires some specialized tools. I have no idea what those flavor compounds are soluble in. My first attempt would be to google it up and figure out the properties of that compound, but if I were to \"home kitchen it\" I would try to infuse it in a flavorless neutral spirit like vodka. Just put some in, give it a little swirl daily and let it soak for a week or so before straining. If that doesn't work, many flavor compounds are fat soluble. You can either soak or lightly poach it in a neutral oil. But it might be easier to just buy sichuan peppercorn oil (which I've seen at my local Asian grocery).","labels":1,"seconds_difference":9894.0,"score_ratio":2.25} +{"post_id":"23gesd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Question: would it be possible to isolate whatever gives Szechuan peppercorns their numbing effect, and use it as an addition to other dishes and\/or beverages? Hey \/r\/Culinary! I was making a broth and decided to add in a few szechuan peppercorns for flavour, and tasted a few in the process. Marvelling at the unique tingling sensation they provide, I started thinking about whether or not it would be possible to give the same effect to other dishes\/ingredients. A quick google search gave me only so much: the molecule responsible for the numbing sensation is called \"Hydroxy alpha sanshool\", and seems only to be found in Szechuan peppers. No idea how soluble it is, or if it is possible to extract, somehow. My question is: has anyone here had any experience messing around with Szecuan peppers, specifically trying to extract whatever makes them give the numbing effect? I'm thinking something like an oil, or essence, possible something that gives minimal flavor, yet retains the numbing sensation. If it was possible, think of the possibilites :) Hot desserts that numb your tongue, beverages that seem both hot and cold at the same time! First time posting in this subreddit, so please let me know if this doesn't belong here!","c_root_id_A":"cgwvkbn","c_root_id_B":"cgwvw85","created_at_utc_A":1397949005,"created_at_utc_B":1397949866,"score_A":3,"score_B":9,"human_ref_A":"Scientists already are isolating the molecules responsible though I don't how. Here is a really interesting article that just ran on NPR! http:\/\/www.npr.org\/blogs\/thesalt\/2014\/04\/17\/290896594\/sichuan-peppers-buzz-may-reveal-secrets-of-the-nervous-system","human_ref_B":"It's called \u9ebb\u8fa3\u6cb9\uff08mala you \/ numbing-hot oil), available at every Chinese grocery. Probably in the aisle with all the soy sauce. Don't use too much or that's all you're tasting, just a touch does wonders.","labels":0,"seconds_difference":861.0,"score_ratio":3.0} +{"post_id":"23gesd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Question: would it be possible to isolate whatever gives Szechuan peppercorns their numbing effect, and use it as an addition to other dishes and\/or beverages? Hey \/r\/Culinary! I was making a broth and decided to add in a few szechuan peppercorns for flavour, and tasted a few in the process. Marvelling at the unique tingling sensation they provide, I started thinking about whether or not it would be possible to give the same effect to other dishes\/ingredients. A quick google search gave me only so much: the molecule responsible for the numbing sensation is called \"Hydroxy alpha sanshool\", and seems only to be found in Szechuan peppers. No idea how soluble it is, or if it is possible to extract, somehow. My question is: has anyone here had any experience messing around with Szecuan peppers, specifically trying to extract whatever makes them give the numbing effect? I'm thinking something like an oil, or essence, possible something that gives minimal flavor, yet retains the numbing sensation. If it was possible, think of the possibilites :) Hot desserts that numb your tongue, beverages that seem both hot and cold at the same time! First time posting in this subreddit, so please let me know if this doesn't belong here!","c_root_id_A":"cgwvw85","c_root_id_B":"cgwvfzu","created_at_utc_A":1397949866,"created_at_utc_B":1397948687,"score_A":9,"score_B":2,"human_ref_A":"It's called \u9ebb\u8fa3\u6cb9\uff08mala you \/ numbing-hot oil), available at every Chinese grocery. Probably in the aisle with all the soy sauce. Don't use too much or that's all you're tasting, just a touch does wonders.","human_ref_B":"What you are probably looking for is Prickly Ash Oil. It is basically oil infused with the mala flavor: http:\/\/www.amazon.com\/Green-Food-Prickly-Ash-Oil\/dp\/B00AMOL48Q","labels":1,"seconds_difference":1179.0,"score_ratio":4.5} +{"post_id":"23gesd","domain":"askculinary_validation","upvote_ratio":0.83,"history":"Question: would it be possible to isolate whatever gives Szechuan peppercorns their numbing effect, and use it as an addition to other dishes and\/or beverages? Hey \/r\/Culinary! I was making a broth and decided to add in a few szechuan peppercorns for flavour, and tasted a few in the process. Marvelling at the unique tingling sensation they provide, I started thinking about whether or not it would be possible to give the same effect to other dishes\/ingredients. A quick google search gave me only so much: the molecule responsible for the numbing sensation is called \"Hydroxy alpha sanshool\", and seems only to be found in Szechuan peppers. No idea how soluble it is, or if it is possible to extract, somehow. My question is: has anyone here had any experience messing around with Szecuan peppers, specifically trying to extract whatever makes them give the numbing effect? I'm thinking something like an oil, or essence, possible something that gives minimal flavor, yet retains the numbing sensation. If it was possible, think of the possibilites :) Hot desserts that numb your tongue, beverages that seem both hot and cold at the same time! First time posting in this subreddit, so please let me know if this doesn't belong here!","c_root_id_A":"cgwvkbn","c_root_id_B":"cgwvfzu","created_at_utc_A":1397949005,"created_at_utc_B":1397948687,"score_A":3,"score_B":2,"human_ref_A":"Scientists already are isolating the molecules responsible though I don't how. Here is a really interesting article that just ran on NPR! http:\/\/www.npr.org\/blogs\/thesalt\/2014\/04\/17\/290896594\/sichuan-peppers-buzz-may-reveal-secrets-of-the-nervous-system","human_ref_B":"What you are probably looking for is Prickly Ash Oil. It is basically oil infused with the mala flavor: http:\/\/www.amazon.com\/Green-Food-Prickly-Ash-Oil\/dp\/B00AMOL48Q","labels":1,"seconds_difference":318.0,"score_ratio":1.5} +{"post_id":"2nfkoy","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Is there any point in buying Modernist Cuisine at Home for someone if they don't have the specialist equipment it calls for? I was considering getting my girlfriend Modernist Cuisine at Home as a Christmas present, but reading into it it calls for a lot of equipment she definitely doesn't have (ie sous vide cooker, pressure cooker, whipping siphon). Is the value of the book greatly diminished without this equipment? Or can it still be appreciated?","c_root_id_A":"cmd7a5a","c_root_id_B":"cmddi54","created_at_utc_A":1416967730,"created_at_utc_B":1416982972,"score_A":3,"score_B":16,"human_ref_A":"Well, I'd dig it, so it depends on your girlfriend really. Stuff like that gives me ideas and sends me to the Internet looking for alternative ideas and options. I've invented and concocted some cool shit from recipes I lack the knowledge or equipment (or both) for. If she's really into modernernist cuisine she's plotting purchases and has a wish list anyway. Stuff like suis vide is finally being seen as a viable at home method and is being marketed that way. I mean $200 isn't all THAT ridiculous a purchase to plan. (Off topic but this was interesting -->http:\/\/mobile.nytimes.com\/2014\/11\/20\/technology\/personaltech\/bringing-sous-vide-to-the-home-cook.html?referrer=) It could be an awesome inspiration\/motivation jump point for her if she's that kinda girl. Plus, you're showing you know her interests, which means that you listen to her. That'll be major","human_ref_B":"I'm going to go against the grain here and say I don't recommend getting it yet. The book has extremely good photography and is a great read, but you WILL want to make the recipes and almost all of them require some amount of either specialty equipment or ingredients, and unless your\/her budget can afford it I think the $110 can be better spent elsewhere. As someone else mentioned I think On Food and Cooking is a better purchase for someone without a very well stocked kitchen. Another thing to consider is you can get a few of the recipes online by googling, so if you got equipment instead of the book you could still make those. Other items I'd spend the money on before getting the book: * On Food and Cooking * Kitchen scale * Immersion circulator * Stick blender * Pressure cooker * Good thermometer","labels":0,"seconds_difference":15242.0,"score_ratio":5.3333333333} +{"post_id":"2nfkoy","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Is there any point in buying Modernist Cuisine at Home for someone if they don't have the specialist equipment it calls for? I was considering getting my girlfriend Modernist Cuisine at Home as a Christmas present, but reading into it it calls for a lot of equipment she definitely doesn't have (ie sous vide cooker, pressure cooker, whipping siphon). Is the value of the book greatly diminished without this equipment? Or can it still be appreciated?","c_root_id_A":"cmd6voh","c_root_id_B":"cmddi54","created_at_utc_A":1416966826,"created_at_utc_B":1416982972,"score_A":2,"score_B":16,"human_ref_A":"Pressure cooker and whipping siphon are both relatively affordable. I bought my whipping siphon on amazon for <$30... those things would make great presents LATER (just sayin')... maybe for a birthday or anniversary gift. Also yes, buy her Modernist Cuisine at Home - if she enjoys food, she'll enjoy cruising through it.","human_ref_B":"I'm going to go against the grain here and say I don't recommend getting it yet. The book has extremely good photography and is a great read, but you WILL want to make the recipes and almost all of them require some amount of either specialty equipment or ingredients, and unless your\/her budget can afford it I think the $110 can be better spent elsewhere. As someone else mentioned I think On Food and Cooking is a better purchase for someone without a very well stocked kitchen. Another thing to consider is you can get a few of the recipes online by googling, so if you got equipment instead of the book you could still make those. Other items I'd spend the money on before getting the book: * On Food and Cooking * Kitchen scale * Immersion circulator * Stick blender * Pressure cooker * Good thermometer","labels":0,"seconds_difference":16146.0,"score_ratio":8.0} +{"post_id":"2nfkoy","domain":"askculinary_validation","upvote_ratio":0.82,"history":"Is there any point in buying Modernist Cuisine at Home for someone if they don't have the specialist equipment it calls for? I was considering getting my girlfriend Modernist Cuisine at Home as a Christmas present, but reading into it it calls for a lot of equipment she definitely doesn't have (ie sous vide cooker, pressure cooker, whipping siphon). Is the value of the book greatly diminished without this equipment? Or can it still be appreciated?","c_root_id_A":"cmd7a5a","c_root_id_B":"cmd6voh","created_at_utc_A":1416967730,"created_at_utc_B":1416966826,"score_A":3,"score_B":2,"human_ref_A":"Well, I'd dig it, so it depends on your girlfriend really. Stuff like that gives me ideas and sends me to the Internet looking for alternative ideas and options. I've invented and concocted some cool shit from recipes I lack the knowledge or equipment (or both) for. If she's really into modernernist cuisine she's plotting purchases and has a wish list anyway. Stuff like suis vide is finally being seen as a viable at home method and is being marketed that way. I mean $200 isn't all THAT ridiculous a purchase to plan. (Off topic but this was interesting -->http:\/\/mobile.nytimes.com\/2014\/11\/20\/technology\/personaltech\/bringing-sous-vide-to-the-home-cook.html?referrer=) It could be an awesome inspiration\/motivation jump point for her if she's that kinda girl. Plus, you're showing you know her interests, which means that you listen to her. That'll be major","human_ref_B":"Pressure cooker and whipping siphon are both relatively affordable. I bought my whipping siphon on amazon for <$30... those things would make great presents LATER (just sayin')... maybe for a birthday or anniversary gift. Also yes, buy her Modernist Cuisine at Home - if she enjoys food, she'll enjoy cruising through it.","labels":1,"seconds_difference":904.0,"score_ratio":1.5} +{"post_id":"2d35l7","domain":"askculinary_validation","upvote_ratio":0.87,"history":"Chicken tikka masala tastes too tomatoey I used this recipe: https:\/\/www.youtube.com\/watch?v=XUgt_YPL1XM I looked at other recipes too though and they are very similar. I haven't done the chicken part yet, just the sauce. After I was done with the sauce though and tasted it, it just tastes very sweet and tomatoey, nothing like what you get from restaurants. I even skipped the optional tomatoe paste part of the recipe. What could I have done wrong? I'm pretty sure I measured everything out correctly...","c_root_id_A":"cjluj15","c_root_id_B":"cjloele","created_at_utc_A":1407633855,"created_at_utc_B":1407618575,"score_A":3,"score_B":2,"human_ref_A":"No offence to OP or Video. But that might be the worst version of tikka I have ever seen.","human_ref_B":"Maybe add in more garam masala to the mix or use even less of the canned tomato?","labels":1,"seconds_difference":15280.0,"score_ratio":1.5} +{"post_id":"7e6824","domain":"askculinary_validation","upvote_ratio":0.77,"history":"Why did this recipe have me add in garlic so early in the cooking process? Tonight I was trying to make an asparagus stir-fry using the recipe in \"How to Cook Everything Vegetarian\" by Mark Bittman. The recipe called for me to heat up the wok I was using for 3-4 minutes on high. Then it said to add the asparagus, followed a minute later by minced garlic. The asparagus and garlic mixture was supposed to cook for four minutes after the garlic was added, and then another 3-4 minutes after that once soy sauce was added. This didn't make much sense to me, since I was sure the garlic would burn if it was cooked on high for that long. And as expected, after the first 4 minutes of cooking, my asparagus was covered in black chunks of charred garlic. What did I do wrong? Was there a way to add the garlic to the dish that early and *not* burn it?","c_root_id_A":"dq3150k","c_root_id_B":"dq37ebx","created_at_utc_A":1511167522,"created_at_utc_B":1511183013,"score_A":6,"score_B":9,"human_ref_A":"You know how some cuisines have mire poix (carrots, onion, celery), and Cajun cuisine has its own version (celery, onions, bell peppers)? In Chinese cooking, their version of mire poix is ginger, garlic, and scallion. A lot of recipes will have you add these things at the beginning because it flavors the oil and adds an essence to the rest of the ingredients that are added after them. There have been multiple articles written about these three ingredients importance in Chinese cooking, and why they're added when they are. Here's one: http:\/\/www.seriouseats.com\/2007\/04\/garlic-ginger-and-scallions-th.html","human_ref_B":"Sometimes, these books have a couple of very poorly tested recipes. -someone that used to test recipes","labels":0,"seconds_difference":15491.0,"score_ratio":1.5} +{"post_id":"7e6824","domain":"askculinary_validation","upvote_ratio":0.77,"history":"Why did this recipe have me add in garlic so early in the cooking process? Tonight I was trying to make an asparagus stir-fry using the recipe in \"How to Cook Everything Vegetarian\" by Mark Bittman. The recipe called for me to heat up the wok I was using for 3-4 minutes on high. Then it said to add the asparagus, followed a minute later by minced garlic. The asparagus and garlic mixture was supposed to cook for four minutes after the garlic was added, and then another 3-4 minutes after that once soy sauce was added. This didn't make much sense to me, since I was sure the garlic would burn if it was cooked on high for that long. And as expected, after the first 4 minutes of cooking, my asparagus was covered in black chunks of charred garlic. What did I do wrong? Was there a way to add the garlic to the dish that early and *not* burn it?","c_root_id_A":"dq38go6","c_root_id_B":"dq3150k","created_at_utc_A":1511184859,"created_at_utc_B":1511167522,"score_A":7,"score_B":6,"human_ref_A":"Not trying to be rude or obtuse but a lot of cooking is using your common sense and experience and actually looking at what is happening. If you notice the garlic is browning then turn down the heat. The recipe seems a bit vague as well which is probably where you tripped up. Whenever cooking Asian food I add my chillies garlic and ginger first but only on high heat for a minute, continually stirring then turn it down to medium.","human_ref_B":"You know how some cuisines have mire poix (carrots, onion, celery), and Cajun cuisine has its own version (celery, onions, bell peppers)? In Chinese cooking, their version of mire poix is ginger, garlic, and scallion. A lot of recipes will have you add these things at the beginning because it flavors the oil and adds an essence to the rest of the ingredients that are added after them. There have been multiple articles written about these three ingredients importance in Chinese cooking, and why they're added when they are. Here's one: http:\/\/www.seriouseats.com\/2007\/04\/garlic-ginger-and-scallions-th.html","labels":1,"seconds_difference":17337.0,"score_ratio":1.1666666667} +{"post_id":"kpahuv","domain":"askculinary_validation","upvote_ratio":0.75,"history":"How to make a 1940s Fake or Dummy steak\/meat made from bread? TL;Dr how do you make an edible foodstuff to put on your plate that looks like steak but is actually something easier to obtain like bread or vegetables. So a bit of a weird question. I was watching Mad Men, and there was an episode where Don in one of the earlier seasons brings back Roger (his boss) for dinner. Don's wife Betty doesn't know what to do as she has 2 steaks and she simply goes without, giving the meat to the men. (Boo chauvinism obviously) A similar scenario is raised in the background of Mona Lisa Smile where there was a 'correct' solution in a Home Economics class. Now I have had about of a look around the internet but I can't seem to find anything, and to be blunt, the only time you would need to do this would be if you were trying to keep up appearances. I just remember it being something my mother said in passing too. The reason I think it is real is because there was rationing in the UK during and after WW2, and fake foodstuffs were made to cope with shortages, such as fake banana (mashed potato and artificial banana). So does anyone know if a correct way to make a fake or dummy steak using bread or something you would have in a kitchen around the 1940s (i.e. no refrigerated ingredients other than dairy products as they were delivered daily)? It would likely have to be food you could store at ambient temperatures and\/or common root vegetables (so no squashes or gourds). I think they did have enough wheat for bread but it was heavily fortified and mixed with things other than wheat. They would have had access to Oxo (bullion) cubes too. Maybe some sort of potato fritter?","c_root_id_A":"ghw9qxb","c_root_id_B":"ghvyqrx","created_at_utc_A":1609645078,"created_at_utc_B":1609638689,"score_A":8,"score_B":7,"human_ref_A":"Firstly, I'd serve the steaks smothered with some sort of sauce and topped with some veg like mushrooms so that nobody looks too close to the actual filets. As for the mock steak, my first thought is to make a patty mostly of minced mushrooms. Use breadcrumbs and egg as a binder. Season it up and if you get the color close enough, as long as nobody looks too close I think you could fake it.","human_ref_B":"This isn't a steak, per se (so I'm not sure if this answer will be allowed? we'll see!), but people have made fake schnitzel out of things like grapefruit peels. Like so: https:\/\/www.youtube.com\/watch?v=QDk-xa1oBXw&list=PLkUFQm9t2lDXsiR8pWl7Uv\\_ezsPpYRTsV&ab\\_channel=emmymade This whole playlist will be interesting to you, even if it doesn't answer your question. Seitan and other products like that would do the trick, but I don't think that there would be any access to it in white Americana back then.","labels":1,"seconds_difference":6389.0,"score_ratio":1.1428571429} +{"post_id":"kpahuv","domain":"askculinary_validation","upvote_ratio":0.75,"history":"How to make a 1940s Fake or Dummy steak\/meat made from bread? TL;Dr how do you make an edible foodstuff to put on your plate that looks like steak but is actually something easier to obtain like bread or vegetables. So a bit of a weird question. I was watching Mad Men, and there was an episode where Don in one of the earlier seasons brings back Roger (his boss) for dinner. Don's wife Betty doesn't know what to do as she has 2 steaks and she simply goes without, giving the meat to the men. (Boo chauvinism obviously) A similar scenario is raised in the background of Mona Lisa Smile where there was a 'correct' solution in a Home Economics class. Now I have had about of a look around the internet but I can't seem to find anything, and to be blunt, the only time you would need to do this would be if you were trying to keep up appearances. I just remember it being something my mother said in passing too. The reason I think it is real is because there was rationing in the UK during and after WW2, and fake foodstuffs were made to cope with shortages, such as fake banana (mashed potato and artificial banana). So does anyone know if a correct way to make a fake or dummy steak using bread or something you would have in a kitchen around the 1940s (i.e. no refrigerated ingredients other than dairy products as they were delivered daily)? It would likely have to be food you could store at ambient temperatures and\/or common root vegetables (so no squashes or gourds). I think they did have enough wheat for bread but it was heavily fortified and mixed with things other than wheat. They would have had access to Oxo (bullion) cubes too. Maybe some sort of potato fritter?","c_root_id_A":"ghw9qxb","c_root_id_B":"ghw3iib","created_at_utc_A":1609645078,"created_at_utc_B":1609641390,"score_A":8,"score_B":2,"human_ref_A":"Firstly, I'd serve the steaks smothered with some sort of sauce and topped with some veg like mushrooms so that nobody looks too close to the actual filets. As for the mock steak, my first thought is to make a patty mostly of minced mushrooms. Use breadcrumbs and egg as a binder. Season it up and if you get the color close enough, as long as nobody looks too close I think you could fake it.","human_ref_B":"Seitan. It\u2019s made from wheat gluten. A lot of vegans\/vegetarians will use it. I\u2019m personally not a fan of it","labels":1,"seconds_difference":3688.0,"score_ratio":4.0} +{"post_id":"kpahuv","domain":"askculinary_validation","upvote_ratio":0.75,"history":"How to make a 1940s Fake or Dummy steak\/meat made from bread? TL;Dr how do you make an edible foodstuff to put on your plate that looks like steak but is actually something easier to obtain like bread or vegetables. So a bit of a weird question. I was watching Mad Men, and there was an episode where Don in one of the earlier seasons brings back Roger (his boss) for dinner. Don's wife Betty doesn't know what to do as she has 2 steaks and she simply goes without, giving the meat to the men. (Boo chauvinism obviously) A similar scenario is raised in the background of Mona Lisa Smile where there was a 'correct' solution in a Home Economics class. Now I have had about of a look around the internet but I can't seem to find anything, and to be blunt, the only time you would need to do this would be if you were trying to keep up appearances. I just remember it being something my mother said in passing too. The reason I think it is real is because there was rationing in the UK during and after WW2, and fake foodstuffs were made to cope with shortages, such as fake banana (mashed potato and artificial banana). So does anyone know if a correct way to make a fake or dummy steak using bread or something you would have in a kitchen around the 1940s (i.e. no refrigerated ingredients other than dairy products as they were delivered daily)? It would likely have to be food you could store at ambient temperatures and\/or common root vegetables (so no squashes or gourds). I think they did have enough wheat for bread but it was heavily fortified and mixed with things other than wheat. They would have had access to Oxo (bullion) cubes too. Maybe some sort of potato fritter?","c_root_id_A":"ghw3iib","c_root_id_B":"ghwinmz","created_at_utc_A":1609641390,"created_at_utc_B":1609650719,"score_A":2,"score_B":4,"human_ref_A":"Seitan. It\u2019s made from wheat gluten. A lot of vegans\/vegetarians will use it. I\u2019m personally not a fan of it","human_ref_B":"Not quite what you are asking for, but there\u2019s a YouTube series called Great Depression Cooking led by an elderly lady who demonstrates how they (I presume her mother) cooked in the 30\u2019s. There may be something in there.","labels":0,"seconds_difference":9329.0,"score_ratio":2.0} +{"post_id":"kpahuv","domain":"askculinary_validation","upvote_ratio":0.75,"history":"How to make a 1940s Fake or Dummy steak\/meat made from bread? TL;Dr how do you make an edible foodstuff to put on your plate that looks like steak but is actually something easier to obtain like bread or vegetables. So a bit of a weird question. I was watching Mad Men, and there was an episode where Don in one of the earlier seasons brings back Roger (his boss) for dinner. Don's wife Betty doesn't know what to do as she has 2 steaks and she simply goes without, giving the meat to the men. (Boo chauvinism obviously) A similar scenario is raised in the background of Mona Lisa Smile where there was a 'correct' solution in a Home Economics class. Now I have had about of a look around the internet but I can't seem to find anything, and to be blunt, the only time you would need to do this would be if you were trying to keep up appearances. I just remember it being something my mother said in passing too. The reason I think it is real is because there was rationing in the UK during and after WW2, and fake foodstuffs were made to cope with shortages, such as fake banana (mashed potato and artificial banana). So does anyone know if a correct way to make a fake or dummy steak using bread or something you would have in a kitchen around the 1940s (i.e. no refrigerated ingredients other than dairy products as they were delivered daily)? It would likely have to be food you could store at ambient temperatures and\/or common root vegetables (so no squashes or gourds). I think they did have enough wheat for bread but it was heavily fortified and mixed with things other than wheat. They would have had access to Oxo (bullion) cubes too. Maybe some sort of potato fritter?","c_root_id_A":"ghxjvgv","c_root_id_B":"ghw3iib","created_at_utc_A":1609668714,"created_at_utc_B":1609641390,"score_A":3,"score_B":2,"human_ref_A":"I make seitan by washing flour. You can also use the starch water to make noodles, crepes, pancakes, etc","human_ref_B":"Seitan. It\u2019s made from wheat gluten. A lot of vegans\/vegetarians will use it. I\u2019m personally not a fan of it","labels":1,"seconds_difference":27324.0,"score_ratio":1.5} +{"post_id":"kpahuv","domain":"askculinary_validation","upvote_ratio":0.75,"history":"How to make a 1940s Fake or Dummy steak\/meat made from bread? TL;Dr how do you make an edible foodstuff to put on your plate that looks like steak but is actually something easier to obtain like bread or vegetables. So a bit of a weird question. I was watching Mad Men, and there was an episode where Don in one of the earlier seasons brings back Roger (his boss) for dinner. Don's wife Betty doesn't know what to do as she has 2 steaks and she simply goes without, giving the meat to the men. (Boo chauvinism obviously) A similar scenario is raised in the background of Mona Lisa Smile where there was a 'correct' solution in a Home Economics class. Now I have had about of a look around the internet but I can't seem to find anything, and to be blunt, the only time you would need to do this would be if you were trying to keep up appearances. I just remember it being something my mother said in passing too. The reason I think it is real is because there was rationing in the UK during and after WW2, and fake foodstuffs were made to cope with shortages, such as fake banana (mashed potato and artificial banana). So does anyone know if a correct way to make a fake or dummy steak using bread or something you would have in a kitchen around the 1940s (i.e. no refrigerated ingredients other than dairy products as they were delivered daily)? It would likely have to be food you could store at ambient temperatures and\/or common root vegetables (so no squashes or gourds). I think they did have enough wheat for bread but it was heavily fortified and mixed with things other than wheat. They would have had access to Oxo (bullion) cubes too. Maybe some sort of potato fritter?","c_root_id_A":"ghxjvgv","c_root_id_B":"ghwlcri","created_at_utc_A":1609668714,"created_at_utc_B":1609652230,"score_A":3,"score_B":2,"human_ref_A":"I make seitan by washing flour. You can also use the starch water to make noodles, crepes, pancakes, etc","human_ref_B":"I am thinking mushrooms, beans, oats, and eggs as the base. I have seen a blend based on mushrooms that might be period correct. I don't remember much about it as it wasn't something I had time or interest to look into back then. But using my mind now, seems like it could be reasonable. I might have to experiment if I get the time.... dried or fresh chopped mushrooms, mushed beans, eggs, and maybe oats mixed with seasonings. It could have been Tempeh also as that has been around state side much longer than I had realized.","labels":1,"seconds_difference":16484.0,"score_ratio":1.5} +{"post_id":"kpahuv","domain":"askculinary_validation","upvote_ratio":0.75,"history":"How to make a 1940s Fake or Dummy steak\/meat made from bread? TL;Dr how do you make an edible foodstuff to put on your plate that looks like steak but is actually something easier to obtain like bread or vegetables. So a bit of a weird question. I was watching Mad Men, and there was an episode where Don in one of the earlier seasons brings back Roger (his boss) for dinner. Don's wife Betty doesn't know what to do as she has 2 steaks and she simply goes without, giving the meat to the men. (Boo chauvinism obviously) A similar scenario is raised in the background of Mona Lisa Smile where there was a 'correct' solution in a Home Economics class. Now I have had about of a look around the internet but I can't seem to find anything, and to be blunt, the only time you would need to do this would be if you were trying to keep up appearances. I just remember it being something my mother said in passing too. The reason I think it is real is because there was rationing in the UK during and after WW2, and fake foodstuffs were made to cope with shortages, such as fake banana (mashed potato and artificial banana). So does anyone know if a correct way to make a fake or dummy steak using bread or something you would have in a kitchen around the 1940s (i.e. no refrigerated ingredients other than dairy products as they were delivered daily)? It would likely have to be food you could store at ambient temperatures and\/or common root vegetables (so no squashes or gourds). I think they did have enough wheat for bread but it was heavily fortified and mixed with things other than wheat. They would have had access to Oxo (bullion) cubes too. Maybe some sort of potato fritter?","c_root_id_A":"ghxb1yi","c_root_id_B":"ghxjvgv","created_at_utc_A":1609664167,"created_at_utc_B":1609668714,"score_A":2,"score_B":3,"human_ref_A":"Emmy made did one made out of grapefruit skin on her youtube channel.","human_ref_B":"I make seitan by washing flour. You can also use the starch water to make noodles, crepes, pancakes, etc","labels":0,"seconds_difference":4547.0,"score_ratio":1.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifcfli","c_root_id_B":"eifcv5b","created_at_utc_A":1552481504,"created_at_utc_B":1552481910,"score_A":14,"score_B":62,"human_ref_A":"Arugula maybe? Do you have a list of forbidden foods? There's not a consensus list I see through google searches. Someone else might have a better list.","human_ref_B":"How about Bok Choy? You could use the leafier parts?","labels":0,"seconds_difference":406.0,"score_ratio":4.4285714286} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifcv5b","c_root_id_B":"eifcne9","created_at_utc_A":1552481910,"created_at_utc_B":1552481709,"score_A":62,"score_B":4,"human_ref_A":"How about Bok Choy? You could use the leafier parts?","human_ref_B":"Beet greens are very similar to spinach and delicious but they might be high in oxalates to.","labels":1,"seconds_difference":201.0,"score_ratio":15.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifcfli","c_root_id_B":"eifquzw","created_at_utc_A":1552481504,"created_at_utc_B":1552492340,"score_A":14,"score_B":20,"human_ref_A":"Arugula maybe? Do you have a list of forbidden foods? There's not a consensus list I see through google searches. Someone else might have a better list.","human_ref_B":"Escarole?","labels":0,"seconds_difference":10836.0,"score_ratio":1.4285714286} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifd17h","c_root_id_B":"eifquzw","created_at_utc_A":1552482065,"created_at_utc_B":1552492340,"score_A":8,"score_B":20,"human_ref_A":"Maybe Savoy cabbage thinly sliced?","human_ref_B":"Escarole?","labels":0,"seconds_difference":10275.0,"score_ratio":2.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifquzw","c_root_id_B":"eifd6fw","created_at_utc_A":1552492340,"created_at_utc_B":1552482191,"score_A":20,"score_B":6,"human_ref_A":"Escarole?","human_ref_B":"Watercress?","labels":1,"seconds_difference":10149.0,"score_ratio":3.3333333333} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifquzw","c_root_id_B":"eifei9u","created_at_utc_A":1552492340,"created_at_utc_B":1552483346,"score_A":20,"score_B":6,"human_ref_A":"Escarole?","human_ref_B":"I think Collards would be a perfectly fine substitute for spinach. Slightly more pronounced flavor but nothing that's off-putting. Arugala might work. Just keep in mind that it does have that strong peppery flavor. Someone said bok choy which I think would also work just fine.","labels":1,"seconds_difference":8994.0,"score_ratio":3.3333333333} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifquzw","c_root_id_B":"eifcne9","created_at_utc_A":1552492340,"created_at_utc_B":1552481709,"score_A":20,"score_B":4,"human_ref_A":"Escarole?","human_ref_B":"Beet greens are very similar to spinach and delicious but they might be high in oxalates to.","labels":1,"seconds_difference":10631.0,"score_ratio":5.0} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifi98w","c_root_id_B":"eifquzw","created_at_utc_A":1552486330,"created_at_utc_B":1552492340,"score_A":2,"score_B":20,"human_ref_A":"I've been using mustard greens a lot in both cold salads and in a skillet with bacon and onions. Spicy but not bitter, and a quick google search says they're low in oxalates.","human_ref_B":"Escarole?","labels":0,"seconds_difference":6010.0,"score_ratio":10.0} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifkrhq","c_root_id_B":"eifquzw","created_at_utc_A":1552488164,"created_at_utc_B":1552492340,"score_A":2,"score_B":20,"human_ref_A":"What if you steamed the spinach before the soup (would that defeat purpose?), cooking spinach breaks down oxalic acid.","human_ref_B":"Escarole?","labels":0,"seconds_difference":4176.0,"score_ratio":10.0} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifquzw","c_root_id_B":"eifq19u","created_at_utc_A":1552492340,"created_at_utc_B":1552491786,"score_A":20,"score_B":2,"human_ref_A":"Escarole?","human_ref_B":"Swiss chard? I also agree with collard greens and bok choy--this is just another option.","labels":1,"seconds_difference":554.0,"score_ratio":10.0} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifcfli","c_root_id_B":"eiff20f","created_at_utc_A":1552481504,"created_at_utc_B":1552483804,"score_A":14,"score_B":20,"human_ref_A":"Arugula maybe? Do you have a list of forbidden foods? There's not a consensus list I see through google searches. Someone else might have a better list.","human_ref_B":"You could use choy sum, mizuna, tatsoi, gai choi, gai lan, you choy, or long mustard.","labels":0,"seconds_difference":2300.0,"score_ratio":1.4285714286} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eiff20f","c_root_id_B":"eifd17h","created_at_utc_A":1552483804,"created_at_utc_B":1552482065,"score_A":20,"score_B":8,"human_ref_A":"You could use choy sum, mizuna, tatsoi, gai choi, gai lan, you choy, or long mustard.","human_ref_B":"Maybe Savoy cabbage thinly sliced?","labels":1,"seconds_difference":1739.0,"score_ratio":2.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifd6fw","c_root_id_B":"eiff20f","created_at_utc_A":1552482191,"created_at_utc_B":1552483804,"score_A":6,"score_B":20,"human_ref_A":"Watercress?","human_ref_B":"You could use choy sum, mizuna, tatsoi, gai choi, gai lan, you choy, or long mustard.","labels":0,"seconds_difference":1613.0,"score_ratio":3.3333333333} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifei9u","c_root_id_B":"eiff20f","created_at_utc_A":1552483346,"created_at_utc_B":1552483804,"score_A":6,"score_B":20,"human_ref_A":"I think Collards would be a perfectly fine substitute for spinach. Slightly more pronounced flavor but nothing that's off-putting. Arugala might work. Just keep in mind that it does have that strong peppery flavor. Someone said bok choy which I think would also work just fine.","human_ref_B":"You could use choy sum, mizuna, tatsoi, gai choi, gai lan, you choy, or long mustard.","labels":0,"seconds_difference":458.0,"score_ratio":3.3333333333} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifcne9","c_root_id_B":"eiff20f","created_at_utc_A":1552481709,"created_at_utc_B":1552483804,"score_A":4,"score_B":20,"human_ref_A":"Beet greens are very similar to spinach and delicious but they might be high in oxalates to.","human_ref_B":"You could use choy sum, mizuna, tatsoi, gai choi, gai lan, you choy, or long mustard.","labels":0,"seconds_difference":2095.0,"score_ratio":5.0} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifcne9","c_root_id_B":"eifd17h","created_at_utc_A":1552481709,"created_at_utc_B":1552482065,"score_A":4,"score_B":8,"human_ref_A":"Beet greens are very similar to spinach and delicious but they might be high in oxalates to.","human_ref_B":"Maybe Savoy cabbage thinly sliced?","labels":0,"seconds_difference":356.0,"score_ratio":2.0} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifd6fw","c_root_id_B":"eifcne9","created_at_utc_A":1552482191,"created_at_utc_B":1552481709,"score_A":6,"score_B":4,"human_ref_A":"Watercress?","human_ref_B":"Beet greens are very similar to spinach and delicious but they might be high in oxalates to.","labels":1,"seconds_difference":482.0,"score_ratio":1.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifei9u","c_root_id_B":"eifcne9","created_at_utc_A":1552483346,"created_at_utc_B":1552481709,"score_A":6,"score_B":4,"human_ref_A":"I think Collards would be a perfectly fine substitute for spinach. Slightly more pronounced flavor but nothing that's off-putting. Arugala might work. Just keep in mind that it does have that strong peppery flavor. Someone said bok choy which I think would also work just fine.","human_ref_B":"Beet greens are very similar to spinach and delicious but they might be high in oxalates to.","labels":1,"seconds_difference":1637.0,"score_ratio":1.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifcne9","c_root_id_B":"eifs1ib","created_at_utc_A":1552481709,"created_at_utc_B":1552493133,"score_A":4,"score_B":5,"human_ref_A":"Beet greens are very similar to spinach and delicious but they might be high in oxalates to.","human_ref_B":"I like to shred brussels sprouts on my mandolin. They are tender and cook quickly like spinach does.","labels":0,"seconds_difference":11424.0,"score_ratio":1.25} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifs1ib","c_root_id_B":"eifi98w","created_at_utc_A":1552493133,"created_at_utc_B":1552486330,"score_A":5,"score_B":2,"human_ref_A":"I like to shred brussels sprouts on my mandolin. They are tender and cook quickly like spinach does.","human_ref_B":"I've been using mustard greens a lot in both cold salads and in a skillet with bacon and onions. Spicy but not bitter, and a quick google search says they're low in oxalates.","labels":1,"seconds_difference":6803.0,"score_ratio":2.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifkrhq","c_root_id_B":"eifs1ib","created_at_utc_A":1552488164,"created_at_utc_B":1552493133,"score_A":2,"score_B":5,"human_ref_A":"What if you steamed the spinach before the soup (would that defeat purpose?), cooking spinach breaks down oxalic acid.","human_ref_B":"I like to shred brussels sprouts on my mandolin. They are tender and cook quickly like spinach does.","labels":0,"seconds_difference":4969.0,"score_ratio":2.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifs1ib","c_root_id_B":"eifq19u","created_at_utc_A":1552493133,"created_at_utc_B":1552491786,"score_A":5,"score_B":2,"human_ref_A":"I like to shred brussels sprouts on my mandolin. They are tender and cook quickly like spinach does.","human_ref_B":"Swiss chard? I also agree with collard greens and bok choy--this is just another option.","labels":1,"seconds_difference":1347.0,"score_ratio":2.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifrkoc","c_root_id_B":"eifs1ib","created_at_utc_A":1552492813,"created_at_utc_B":1552493133,"score_A":2,"score_B":5,"human_ref_A":"I'm a fan of cabbage in soup, may need to add it in a little earlier though.","human_ref_B":"I like to shred brussels sprouts on my mandolin. They are tender and cook quickly like spinach does.","labels":0,"seconds_difference":320.0,"score_ratio":2.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifulr5","c_root_id_B":"eifi98w","created_at_utc_A":1552494821,"created_at_utc_B":1552486330,"score_A":3,"score_B":2,"human_ref_A":"I'm surprised no one has mentioned Chinese Spinsch (Amaranth\/En choy, which is actually of a different genus from spinach). Works very well in soups when chopped up.","human_ref_B":"I've been using mustard greens a lot in both cold salads and in a skillet with bacon and onions. Spicy but not bitter, and a quick google search says they're low in oxalates.","labels":1,"seconds_difference":8491.0,"score_ratio":1.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifkrhq","c_root_id_B":"eifulr5","created_at_utc_A":1552488164,"created_at_utc_B":1552494821,"score_A":2,"score_B":3,"human_ref_A":"What if you steamed the spinach before the soup (would that defeat purpose?), cooking spinach breaks down oxalic acid.","human_ref_B":"I'm surprised no one has mentioned Chinese Spinsch (Amaranth\/En choy, which is actually of a different genus from spinach). Works very well in soups when chopped up.","labels":0,"seconds_difference":6657.0,"score_ratio":1.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifulr5","c_root_id_B":"eifq19u","created_at_utc_A":1552494821,"created_at_utc_B":1552491786,"score_A":3,"score_B":2,"human_ref_A":"I'm surprised no one has mentioned Chinese Spinsch (Amaranth\/En choy, which is actually of a different genus from spinach). Works very well in soups when chopped up.","human_ref_B":"Swiss chard? I also agree with collard greens and bok choy--this is just another option.","labels":1,"seconds_difference":3035.0,"score_ratio":1.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifrkoc","c_root_id_B":"eifulr5","created_at_utc_A":1552492813,"created_at_utc_B":1552494821,"score_A":2,"score_B":3,"human_ref_A":"I'm a fan of cabbage in soup, may need to add it in a little earlier though.","human_ref_B":"I'm surprised no one has mentioned Chinese Spinsch (Amaranth\/En choy, which is actually of a different genus from spinach). Works very well in soups when chopped up.","labels":0,"seconds_difference":2008.0,"score_ratio":1.5} +{"post_id":"b0lm4q","domain":"askculinary_validation","upvote_ratio":0.85,"history":"Best substitute for Spinach in soups? (Kale need not apply.) There's a vegetable soup I like to make that has spinach added in the last few minutes. Unfortunately I need to avoid spinach these days due to the high oxalate content. Is there another leafy green that could be used in this application that is NOT kale or the like, but something that wilts easily like spinach? Swiss chard is also high in oxalates, so that's out as well.","c_root_id_A":"eifulr5","c_root_id_B":"eifu5dx","created_at_utc_A":1552494821,"created_at_utc_B":1552494524,"score_A":3,"score_B":2,"human_ref_A":"I'm surprised no one has mentioned Chinese Spinsch (Amaranth\/En choy, which is actually of a different genus from spinach). Works very well in soups when chopped up.","human_ref_B":"Lacinato kale is way better than normal kale if you can find it. Also I highly recommend bok choy as well! I put it in almost every soup I make.","labels":1,"seconds_difference":297.0,"score_ratio":1.5} +{"post_id":"jetme0","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Weekly Discussion - Fermentation It's apparently been nearly six and a half years since we discussed fermentation around here, yet we get quite a few questions about it every month. So for the community at large, what's fermenting for you these days? Do you hang out in r\/Fermentation, r\/Charcuterie, or r\/Homebrewing? Care to bring some of that experience over here? Got any big plans for homemade kraut and brats?","c_root_id_A":"g9gxko8","c_root_id_B":"g9gkssc","created_at_utc_A":1603225506,"created_at_utc_B":1603219749,"score_A":7,"score_B":3,"human_ref_A":"Just made a fermented coarse mustard, seven day salt brine, blended with blonde beer and apple cider vinegar once fermented and a bit of molasses to sweeten. It could use a few more days, but just had a pastrami sandwich with some. Need to do a fermented hot sauce, it will be my first. Been putting off because I hate seeding peppers, but I find the seeds can be bitter if pureed. If the good weather keeps up, might have two more weeks of peppers from the garden.","human_ref_B":"I just did my first ferment ever. Just a real simple Sauerkraut and I'm looking on suggestions of what to try next. I really want to make Kimchi but I've also heard it makes your house smell like it forever and I'm not sure if my roommates would love that. Any thoughts?","labels":1,"seconds_difference":5757.0,"score_ratio":2.3333333333} +{"post_id":"jetme0","domain":"askculinary_validation","upvote_ratio":0.91,"history":"Weekly Discussion - Fermentation It's apparently been nearly six and a half years since we discussed fermentation around here, yet we get quite a few questions about it every month. So for the community at large, what's fermenting for you these days? Do you hang out in r\/Fermentation, r\/Charcuterie, or r\/Homebrewing? Care to bring some of that experience over here? Got any big plans for homemade kraut and brats?","c_root_id_A":"g9gmykn","c_root_id_B":"g9gkssc","created_at_utc_A":1603220795,"created_at_utc_B":1603219749,"score_A":7,"score_B":3,"human_ref_A":"I've been enjoying letting things marinate in koji as of late. I've been using the dry inoculated rice stuff and the wet live culture on pork chops, chicken, shrimp. I'm not crazy about putting it on beef or lamb though. Those two meats have plenty of character that I don't like to layer on more stuff on them, but the blander meats like chicken and pork do well with koji for a few days in the fridge. I seem to be getting better results if I let the meat warm up a bit after marinading them for maybe half an hour before putting them back into the fridge when I'm using the dry inoculated rice. It could be that I would get stronger results if I were to give them something like a warm start like one does with yeast when baking bread. My memory is very hazy of the days when I tried making whiskey...","human_ref_B":"I just did my first ferment ever. Just a real simple Sauerkraut and I'm looking on suggestions of what to try next. I really want to make Kimchi but I've also heard it makes your house smell like it forever and I'm not sure if my roommates would love that. Any thoughts?","labels":1,"seconds_difference":1046.0,"score_ratio":2.3333333333}