Milk Street RecipesAsked Mar 04, 2021 by Esther B.
I would like to try this recipe. Does it have to be par baked or can I use it for a fill and bake pie such as a regular pumpkin pie or a double crust apple pie? Thank you!
Answered by Lynn Clark
Hi Esther and Wendy - Chris Kimball is my go-to when it comes to pie dough and pie baking (among many other things!) and he recommends that when doubling the recipe for a double-crust pie to increase the flour to 2 1/2 cups (slightly more than doubled) and then double the remaining the ingredients. Best, Lynn C.
Read MoreAsked Mar 03, 2021 by Esther B.
I would like to make "Roman Braised Beef with Tomato and Cloves". I realize that cloves is a main ingredient, but my family and I do not like cloves in anything. Is there a substitute for cloves that would work in this, and maybe other savory recipes? Thank you!
Answered by Lynn Clark
Hi Esther - The cloves are a hallmark in this dish so this may not be the right one for you! If you still want to make it with a different spice, you can, it just won't be garofolato di manzo alla Romana. You could try other warm spices like nutmeg, allspice, or cardamom but the flavor profile will be quite different. Best, Lynn C.
Read MoreAsked Mar 01, 2021 by Jacqueline W.
I noticed that your Caprese Chocolate and Almond Torte uses ground almonds. Other recipes use almond flour. I have almond flour and wondered if I could substitute it for the ground almonds and how it would change the results.
Answered by Lynn Clark
Hi Jacqueline - We tested our version with almond flour, but ultimately found that we liked the flavor and texture better using our own ground almond meal. This also allowed us to toast the almonds that we ground for inside the cake. The toasted almonds intensified the roasted quality of the chocolate. Since we really wanted the added crunch from whole sliced almonds on top of the cake, we found it was easier to just call for one ingredient and use it two ways. Unfortunately, we did not test our final recipe using almond flour in place of the sliced almonds. Best, Lynn C.
Read MoreAsked Feb 15, 2021 by Lizabeth L.
Hi -
Many pizza recipes call for 00 flour but your dough calls for KA Bread flour. What's the advantage of the KA Bread flour over the 00?
Thanks!
Answered by Lynn Clark
Hi Lizabeth and Julie -
We called for bread flour (we like KA because it has a higher protein content, but any brand will work) in our pizza dough recipe because it's simply more widely available and versatile than 00 flour. The main difference in how it behaves is due to the exact type of wheat used and the grind size—American bread flour produces stretchier, chewier breads than Italian "00" bread flour. Flour labeled Tipo "00" has nothing to do with protein content. Rather, it refers to the fineness of the milling. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. It's available with several different levels of protein intended for different baking projects, just like American flours. American bread flour has a protein content similar to that of the Italian Caputo bread flour (King Arthur's regular bread flour actually gets a little bit higher even). Unfortunately, King Arthur doesn't specify the protein content of their 00 flour. Because of the fineness of their milling, they don't need quite as much water as an equivalent regular bread flour so you can't substitute one for the other without adjusting the water as well. Pizza made with 00 flour will produce great crust with a crackly-thin layer of crispness, a nice open and airy hole structure, and just a modicum of chew. Pizza made with regular bread flour won't produce a traditional Neapolitan pizza with a super-crisp, airy, and delicate crust, but the pizza it does produce is great for its own merits.
Hope that helps!
The Milk Street Team
Read MoreAsked Feb 15, 2021 by Lizabeth L.
Hi -
I waited for the dough to reach 75 degrees, but I am having trouble with stretching. I can stretch to about 8-9" and then I usually let the dough rest for about 10 minutes to relax and then stretch some more. I may have to do this twice to get to 12." Also, would be helpful to know whether you stretch just by pushing down on the dough from the center (flipping over once) or whether you also recommend the hanging method where you hold the handle and let gravity do the work.
Would really appreciate a whole video or step by step just on this topic.
Thanks!
Tiza London
Answered by Lynn Clark
Hi Tiza - You can watch Erika stretch the pizza dough for this recipe in this episode of the TV show. She does a great job of illustrating how it should be done. Good luck! https://www.177milkstreet.com/tv/pizza-and-pasta
Best, Lynn C.
Read MoreAsked Feb 12, 2021 by Clifford V.
I search some of your recipes and find one that sounds great and all they have is the "Fast and Slow" version! I don't want nor do I have room for another appliance on my counter. I think it is a great idea to have these Fast and Slow recipes who embrace the new technology, but how about having a link to do it the "old fashioned way" on the page as well? I mean, I can probably figure it out, but I shouldn't have to if I am on a recipes site. Thanks. Cliff
Answered by Elizabeth Mindreau
Hi Clifford - You will find a link to the conventional (stovetop or oven) version of our Fast & Slow recipes at the bottom of the page. Please note that not all of our Fast & Slow recipes have a conventional version.
Read MoreAsked Feb 03, 2021 by Patrick G.
We have made the pizza dough many times now and love it!!! Just wondering at what point in time could you freeze the dough? I would like to make triple batches and keep some in the freezer for using later.
Answered by Lynn Clark
Hi Patrick - I'm not sure which pizza dough you are referring to but, for our standard pizza dough recipe, following the overnight fermentation, the dough can be frozen for longer storage; to use, allow to thaw overnight in the refrigerator, then proceed with the recipe. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 30, 2021 by Deborah S.
I am looking for the recipe for 'Ikarian braised pork". Deborah S.
Answered by Lynn Clark
Hi Deborah - Here is the recipe - Ikarian Braised Pork. Best, Lynn C.
Read MoreAsked Jan 28, 2021 by Shawn M.
On occasion I prefer to print out recipes (YES I belong on the insurance commercial about how not to become your parents!) Is there a way to do this?
Answered by Lynn Clark
Hi Shawn - If you are looking at the recipe on a laptop or desktop computer, there is a black and white button to the left of the ingredient list that says, "Print." If you're using a smartphone or iPad, you can simply print as you would any webpage or document from your phone. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 27, 2021 by Patricia G.
I believe I saw Matthew Card making a Szechuan Pepper recipe with beef chunks but can't find the exact recipe. Anyone remember the exact title for this?
Answered by Lynn Clark
Hi Patricia - I \think\ it's this recipe for Taiwanese Beef Noodle Soup. I'm pretty sure this is the only recipe with both beef and Sichun peppercorns that we've done on the show. If it's not this one, let me know! Best, Lynn C.
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