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Deb S. (Q&A ID 33)

Deb S. (Q&A ID 33)

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Deb S. (Q&A ID 33)
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  • The vinegar called for in this recipe is the white wine vinegar as the link implies. Plain white vinegar, such as Heinz, is usually referred to as distilled white vinegar. Hope this clears up the confusion. Deb at Milk Street
  • We haven’t actually done a test but it will easily last several weeks. Think of it as any other condiment you have in the fridge like ketchup. Deb at Milk Street
  • Cory, Thanks for your question. We here at Milk Street, in general, find we get better results from making own tamarind paste from tamarind pulp. This is easily found in Asian markets as well as a lot of grocery stores and of course, on line. It …
  • Mark, Thanks for your question. A standard bunch of scallions is usually 7, 8 at the most. So this recipe would call for 28 to to 32 scallions. Sound like a lot but that’s is the corrrect amount. Deb at Milk Street
  • Carly, thanks for your question. It is probably just a coincidence that it turns black when you add the nuts. The problem is most likely the cast iron pan. When you cook anything with acid (lemon juice and zest) in a cast iron pan there is a chemica…
  • Stephanie, thanks for your question. The easiest substitute is lemon zest with a little salt and maybe a little pepper. It will give you some of the bite that the sumac would give. There are other things, but they are also not readily available ingr…
  • Thanks for your question. Yes, we are different from what you will usually hear from other cooking professionals. Here at Milk Street we experimented with using both salted and unsalted butter in both savory and baking recipes. The overall opinion w…
  • Thanks for your question. What is probably happening here is that, even though you are scrubbing the pan well, you are probably not getting all of the old seasoning off. You need to get it back down to the cast iron. Those dull blotchy spots are pla…
  • Thanks for your questions. Salt can be tricky. Sea salt differs form Kosher salt in that it contains other minerals as well as salt. Salt from different "seas" can have different flavors that can also impact how we perceive the salt. But the main di…