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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Michael, we're so happy to hear that you're using this time to tackle some big cooking projects. I'm not surprised to hear that you're having trouble finding salt pork; it has fallen somewhat out of favor these days. You could certainly use pancetta…
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Amanda, I'm glad you love the recipe! A gluten-free panko should work just fine, though we haven't tested the recipe that way. The result may be just slightly denser than with traditional panko, but still excellent. Please let us know how they come …
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Hi Susana - we do have a recipe for an excellent Thai soup that we learned as Khao Tom; take a look and let us know if it is what you're looking for: https://bit.ly/2xfIRNn In terms of whether these ingredients are available in supermarkets, that w…
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Mike - there are about as many ways to caramelize onions as there are cooks, so the short answer here is that if you have a technique that works for you, then use it! There's no "correct" answer here: rather, if the approach you use gives you the re…
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Good questions, Chi. In our gnocchi recipe, we recommend boiling the potatoes until tender, draining, and then drying them further in a hot pot back on the stove top. Our goal is cloudlike, airy gnocchi, meaning that we want to avoid anything that …
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Chi - you can certainly make almond paste at home; when I'm not able to find any in the store, I follow this simple recipe: https://bit.ly/39Pk0NT. What are you hoping to make with it? (I hope it's our Apfelkuchen recipe; check it out here: https://…
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Good question, Teresa. In our recipes, we generally indicate the recommended rack position; for most things, the middle rack is the safest bet to account for the idiosyncrasies of different ovens. There's no hard and fast rule for which rack is best…
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You're not alone, Carol - lots of folks have strong feelings about celery. In terms of a substitute, it depends on what you're making. What we ask ourselves when thinking about substitutions is: what role is this ingredient playing in this recipe? W…
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Hi Lori - congrats on getting started with sourdough! It's exciting to see so many people diving into baking right now. The main reason that most sourdough care and keeping instructions recommend throwing away some of the developing starter is that …
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Lesa, there are plenty of options here! One favorite of mine is our Greek-style Braised Chickpeas with Tomatoes and Orange, which makes great use of canned chickpeas and canned tomatoes: https://www.177milkstreet.com/recipes/greek-style-braised-chi…
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Karen - very cool that you are making homemade noodles for your lasagna. If you have fresh pasta, there is certainly no need to pre-cook the noodles, since the moisture in the sauce is totally adequate to cook them through. So definitely feel free t…
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Hi Ariel, Safflower oil can be a great choice for cooking, ranging from cold preparations to high-heat frying. The high polyunsaturated fat content of safflower oil means that it remains a liquid even when refrigerated, making it a good option for …
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Hi Shelagh, Here is a recipe for the slow-cooked Austrian goulash (on the stovetop, not in the Instant Pot): https://www.177milkstreet.com/recipes/austrian-beef-stew-with-paprika-and-caraway-goulash Happy cooking, April
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I'm sorry for the frustration. I will connect you with our Director of Education, who will help you with your login question. Stay tuned! April