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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Marianne - in fact, we have already created this table! You can refer to this helpful guide to make informed choices about final temperatures for baked goods: https://www.177milkstreet.com/2017/10/unconventional-temps
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Good question, Carol. You do not necessarily have to have a physical Roku device in order to enjoy Milk Street's two new shows on Roku. You can stream them from a computer via Roku's website (www.roku.com) and cast or manually connect your computer …
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Marilyn - the print function is currently working, at least on all major browsers (Chrome, Firefox and Safari). It's possible you may need to clear your cache / cookies to get it to reset after the update. After doing that, and restarting your brows…
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Excellent question, Daniel. Yukon golds are a cross between yellow potatoes (originally from South America) and white potatoes (originally from North America). In terms of its texture, it lands pretty squarely between a starchy russet and a waxy red…
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Kathie - eggplant can really be tricky and sticky! One trick you can try is to borrow a technique for carbon steel pan cooking and pre-season your dutch oven to give it a temporary nonstick coating that will make your eggplant less likely to stick. …
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Sharon - our search bar is at the top right of our website homepage. If you enter in a few key words in the name of your recipe, it should show up immediately in the search results.
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Great question, Vincent. Yes, fish sauce can sometimes be a good replacement for soy sauce, but it does bring a richer and more intensely umami-forward flavor. Our favorite alternative is to soak dried shiitake mushrooms in water and use that soakin…
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Samantha - the high alcohol content of gin and the natural acidity of rhubarb make this cordial an unattractive environment for unfriendly bacteria, which is good news for you. However, because this is not a Milk Street recipe, we cannot provide you…
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Hi Justin - we raised these comments with our web developers and I'm happy to share that the printing formatting issue is resolved. If you use the print function on the left-hand side of the screen, ads should no longer interfere with the formatting…
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Kelly - yes! You can absolutely make this process a little longer and more flexible. Instead of a 4-5 hour rise in a warm place, you can cover the mixed dough and transfer it to the fridge for 12-16 hours. Once out of the fridge--where it will have …
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Good question, Peter. Because this recipe uses Canadian bacon, we liked the results when the chopped Canadian bacon is simple added to the egg mixture at the end. Unlike traditional bacon, which is from the pork belly, Canadian bacon is from the loi…
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Karmen - do you soak the almonds before beginning the process of pureeing them? You may find it easier to achieve a creamy consistency if the nuts are pre-soaked. But don't throw out that soaking liquid: you can warm it to just under a boil, then dr…
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Great question, Marlene! A great new book for young and aspiring cooks is "(Serious) New Cook" by Cammie Kim Lin and Leah Su Quiroga. "The Forest Feast for Kids" is another great option. And "The Silver Spoon for Children" is a classic with lots of …
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Great question, Elizabeth! Our go-to approach for peeling garlic is to crush cloves under the heel of the hand, or under a knife - a nakiri works particularly well here - then peel away the papery skin. However, for 300+ cloves of garlic at a go, th…
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Hi Janet - please send an email to Director of Education Rosie Gill at rosie@177milkstreet.com. She'll help you get access to the teachable classes.
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Janet - yes, the self-paced classes are also included in your Insider membership. Be sure that you are signed into your account on our site, then click on The Umami Pantry on this page and your cost to enroll should show up as $0.
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Doedi - though we don't have a recipe for turkey confit, this is certainly a good way to give flavor a richness to a notoriously lean cut of meat. Because turkeys are low in fat, you won't be able to cook the breast in turkey fat; however, duck fat …
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Hi Kate - Sorry about the inconvenience. Please send an email to store@177milkstreet.com to get support with your return. -The Milk Street Team
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Great question, Stefanie. Unfortunately, we do not have a vegetarian filter on the website. A couple of things you can do: 1) under recipes, select the cookbook "Vegetables," which is all vegetarian; 2) start a search with an ingredient (e.g., brocc…
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Hi George - when I look at the Za'atar Flatbreads Recipe (https://www.177milkstreet.com/recipes/zaatar-flatbreads), I don't see any lard called for, nor is there lard in the yogurt dough (https://www.177milkstreet.com/recipes/flatbread-pizza-dough) …
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Thank you for this helpful and kind feedback, William! I will pass your words of appreciation on to our digital team. -April D.
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Janet - Yes, our self-paced online classes are included with Insider membership at no additional cost. To access them, first be sure that you are logged into your account on our site, www.177milkstreet.com. Then, head over to our online class calend…
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Karen - you can send us an email to cookingschool@177milkstreet.com and we will be happy to re-send you the recipe for a livestream class you were enrolled in. Thanks! - April
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Hi Joe, Thanks for reaching out, and thanks for coming to Advanced Flavor Techniques! The assessment of warmth and coolness is sometimes subjective (and open to debate, as you saw in class!), but here are some general guidelines to help you divide …
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Hi Leta - thank you for this feedback! We will look into adding this note to recipes to help those may not have this piece of equipment. In most recipes that call for a food processor, a blender can also be used, though you will have to be more dili…
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Good question, John. This salsa can be made a day ahead of time, but if you do that, do not chop or add the herbs until shortly before serving, as otherwise they will become limp. - April D.
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Melissa - Yes, for a quicker option, you can start with potato starch instead of prepared mashed potatoes, though you will want to add liquid so that you end up with a moisture content similar to that of mashed potatoes. Part of what makes prepared …
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Courtney - because different local radio stations air episodes at different times, I'm not certain which episode information to provide you with. However, you can find details about each radio episode, and easily re-listen to find the information yo…
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Ruth - thank you for this feedback! We will take it into account. In the meantime, though this won't solve your problem for all recipes, any recipe that was included in an issue of our magazine will clearly say which issue (for example, "appears in …
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Joanna - I certainly echo Larry's encouraging comments above (thank you, Larry!). The scum you are seeing is a result of the butternut squash's starches adhering to the knife and then drying out. Fear not: it's easy to remove this starch using very …