April D. (Q&A ID 3634)
April D. (Q&A ID 3634)
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- April D. (Q&A ID 3634)
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Patricia - I'm glad you found a new tea you love! Fresh moringa leaves taste kind of like arugula: they have a little peppery-spiciness to them. When dried and ground, moringa leaf powder tastes somewhat like matcha: very grassy, with a touch of bit…
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Carrie - if you have ground sausage (i.e., sausage meat without a casing), then you are already one step ahead! You can go ahead and use that sausage (once thawed, of course), without needing to add any extra flavor. We simply give this recommendati…
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Patricia - you definitely have easy options to replace alcohol in the type of recipe you're referring to. (Is this a Milk Street recipe? I don't believe we use white wine in any of our couscous recipes, but please let me know if I'm mistaken.) As wi…
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Rochelle - thanks for getting in touch. We're glad to hear that Milk Street TV has been a source of inspiration for you! We don't have Chromecast or Airplay buttons built into our video player platform, and unfortunately we also don't have a dedicat…
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Bruce - this is likely not precisely what you had in Cozumel, as our recipe was inspired by travels to Oaxaca, nearly 1,000 miles west, but check out this refried bean recipe, which uses black beans. Texture-wise, I think it will have what you're lo…
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Shelly - thanks for getting in touch! Occasionally, we do offer livestream public cooking classes with kids specifically in mind, though we don't have any on our calendar right now. That said, many of our classes are a great fit for adventurous and …
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Hi Grayson - I have forwarded your message over to our store team. They will be in touch with an update about your orders; please stay tuned! - April D.
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Penny - have you gotten in touch with the store team at the address given above? Please send a message to store@177milkstret.com for personal attention to your problem. - April D.
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Ann - great question! Any time we think about substitutions, the first step is to think about the "work" that any ingredient is doing in a recipe. A chili pepper will bring some heat, of course, but depending on which techniques are used and whether…
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Hi Richard - are you looking for a way to search for recipes on our website? If yes, just look to the top right, where you'll see the small magnifying glass icon. Click on that and you can enter a recipe name or ingredient that you're looking for. H…
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Beth - Definitely! A food processor will do a great job here. Just be sure to scrape it down a few extra times in between blends in order to get the smooth texture called for. - April D.
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Hi Mary - great question! We love spatchcocking poultry, whether it's chicken, turkey or, yes, goose. Because a goose is a larger bird, just make sure your kitchen shears are definitely up to the task; if you're worried, turn to a sturdy, Western-st…
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Hi Paul - thanks for writing! Yes, we share the recording, a packet of recipes, and the discount to the store with all registered attendees after class, even if you can't be there in real time. Hope that helps! - April
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Kimberly - I have sent you the recording and recipe packet for Tuesday's class. Enjoy! - April D.
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Patricia - we don't have a full catalogue of our past classes available, and our recordings only stay available for a limited time. That said, if you are an Insider and there are 1-2 classes from the past two weeks that you would like to have the re…
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Hi Mike - there are a couple of reasons that the Insider discount for live stream classes, which are included with your membership at no additional cost, might not automatically apply. First, be sure you are logged in to your account and sign up via…
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Hi Patti - Yes, our live stream classes are now included with Insider membership. To access them at no additional cost, you need to make sure you are signed in as an Insider, then click on any class in our upcoming calendar on this page. The cost sh…
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Debbie - so glad to hear that you have been enjoying the free online classes. Yes, all the PDF documents (both the recipe booklets and class booklets for each class) are downloadable. To do that, scroll to the bottom of the progress bar on the left-…
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Anthony - thanks for checking in. First of all, we've decided to extend the free access to the online classes until at least the end of May, since it looks like most of us will still be spending lots of time at home until then. Once enrolled in a cl…
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Elizabeth - sorry for the delay getting back to you on this! The best option we can find is this one; is that what you're looking for? https://www.webstaurantstore.com/chicago-metallic-glazed-47125-customizable-3-pan-rye-bread-miche-pan-set/32647125…
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Great question, Linh. There are some nonstick pans (like Swiss Diamond brand) that are actually designed to be used without oil. If you have one of those, then you should heed the manufacturer instructions and seek out recipes designed for that cook…
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Sharon - the best substitution will depend on the recipe. If the main function of the wine is for its acidic notes, then a replacement of citrus or vinegar (white wine vinegar to replace white wines, red wine vinegar to replace red wines - look for …
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Ellen - so glad to hear that you are thinking about how to use all parts of the carrot; using the juice and pulp is a great way to reduce food waste and enjoy the full nutritional benefits of carrots. There is no one hard-and-fast ratio for replacin…
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Zachary - a brisket can feel like a big project, but we've found that it quickly becomes manageable when done in a pressure cooker. Do you have an Instant Pot or other multi-cooker? If so, the techniques described in our Mexican brisket salad are ex…
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Great question, Dee. When you sweat those foundational vegetables - whether it's just onions and garlic, or a classic mirepoix, or something else - what is happening has to do with the vegetables being exposed to direct, more intense heat (in contra…
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Really glad to hear that podcast has inspired more baking, Annie. As a general rule, of course the most reliable thing to do is to follow the instructions as given in each recipe; recipe developers do a ton of work behind the scenes. That said, let'…
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Christopher - sounds like you know your way around a kitchen! Your description of red cabbage as a minerally, stout relative of green cabbage is spot-on. The flavors are different, and we treat them differently as a result. Red cabbage has bolder fl…
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What we do in our development kitchen is this: simply place a whole clove of garlic on a cutting surface, then place the flat side of a chefs knife over the clove and smash with the palm of the hand. The knife helps to distribute the force of the sm…
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Nancy - I'm glad to hear that you have plenty of ginger on hand and that you are thinking about how to make it last. Here are some favorite options: Peel your ginger and cut it into thin (about 1/4 inch) slices. Place the slices on a parchment pape…
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Dean - this is a question we have heard many times, and you'll be happy to hear that we recently changed our approach to pasta so that all new pasta recipes we develop will use the full 16 ounce quantity. In the meantime, if you have 4 ounces of any…