Lynn C. (Q&A ID 662)
Lynn C. (Q&A ID 662)
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- Lynn C. (Q&A ID 662)
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Hi Levine - There really isn't anything that is going to impart the same flavor as pancetta. You could use duck fat or chicken schmaltz in place of the olive oil in the first step if you wanted to try to impart some of the earthy, meaty and salty f…
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Hi Helena - Sometimes we modify the substitution depending on each individual recipe's goals as the substitution is technically 1/4-1/2 teaspoon of cayenne. So it is correct that we called for 1/4 teaspoon cayenne in the Kerala-style chicken and 1/…
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Hi Leslie - I checked in with the recipe developer and they said that you should have 2 ½ cups coconut milk after straining. If you're only getting ½ cup, she thinks you mightneed to let soak longer to soften the shreds. We also want to ensure that…
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Hi Sheree - We don't have a baked rice pudding recipe, but we do have this one that includes the flavors of bourbon, orange, and cardamom. You could easily modify those flavors (vanilla and cinnamon for the orange and cardamom) and remove the bourb…
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Hi Terry - Yes, that is correct! Best, The Milk Street Cooking Team
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Hi Heather - At Milk Street we don't work on low-carb or low-sugar recipes, so we aren't super experienced with those types of substitutions. What we can say that this recipe has liquid sugar rather than granulated sugar, which will inherently make…
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Hi Karmen - We think you could probably sub an equal amount of greek yogurt for the coconut cream, but it, obviously, won't have the same flavor profile as the cake was intended. Since there are many brands of sour cream that are a lot thinner than…
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Hi Charles - The mustard and cumin seeds are left whole. Best, The Milk Street Cooking Team
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Hi Bill - Yes. Start to finish times include active time. Best, The Milk Street Cooking Team
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Hi Kathy - You would know if they were still bitter so if they don't taste it, we think you are ready to go! Best, The Milk Street Cooking Team
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Hi Denise - We've found, in most cases, this is not necessary. The idea is that, by leaving meat out at room temperature, its internal temperature will rise and bring it closer to the final cooking temperature. This, it is said, will make the meat c…
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Hi Kathy - I assume you bought the more modern "sweet" variety, not the bitter ones that require days of soaking to make them edible? If you aren't sure if you have the sweet variety, you will need to soak them for many days to If not prepared corre…
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Hi Philip - The cookbook version is correct. Our standard measurement for bread flour is 137 g. per cup, so 2 cups would be 274 grams, not 311 grams. I believe we used a different measurement before we did official testing in 2017 and this recipe p…
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Hi Becky - These should be fine to freeze. Just make sure to thaw completely in the refrigerator before cooking. Best, The Milk Street Cooking Team
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Hi Lori - Since these are meant to me more of a bite-sized cake, we did not test these in a larger muffin pan so we aren't sure what modifications would need to be made to adjust the recipe. Also, one of the hallmarks of friands (or financiers) is …
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Hi Chris - If you check out your supermarket's international food aisle, you may find Goya brand finely ground cornmeal or another brand like Caribbean Rhythms or Iberia. If you do decide to use the food processor, just make sure not to overproces…
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Hi Joshua - You could make a blueberry-based sauce to go with meat - duck and pork, in particular would pair well with it. Here is an example from The NY Times. Best, The Milk Street Cooking Team
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Hello - Please direct customer service questions to info@177milkstreet.com. The customer service team does not monitor this board. Best, The Milk Street Cooking Team
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Hi Jean - It's 42 grams. In our testing, 1 cup of cocoa weighed 85 grams. Therefore, 1/2 cup is technically 42.5 grams. We simply rounded down in this case. You can find the various weights from our testing on this chart. Best, The Milk Street Coo…
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Hi Carlos - We aren't sure the exact pan we used but it's an aluminum pan with a traditional finish (not nonstick). You can often find these at a baking supply or restaurant supply store. This one from Williams Sonoma would work too, despite it say…
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Hi Carlos - Here is the recipe for Chèvre Cheesecake with Black Pepper Crust. In the future if you are looking for recipes that were featured on the TV show, you can go to the TV tab on the website and find the episode you are looking for. When you…
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Hi Cheryl - At this point, all of the recipes on the website have been converted to Morton's coarse kosher. Any recipes in material printed since March/April 2021 have been developed using Morton's coarse kosher salt. If you have cookbooks or physi…
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Hi Helen - All dried cherries are actually tart cherries so whatever cherries you find in the supermarket should work in the recipe. Best, The Milk Street Cooking Team
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Hi James - Are you trying to print the recipe from your phone? Assuming you have a printer linked to your iPhone, you can use the "share" icon that is at the bottom of your screen (it looks like a square with an arrow pointing up). If you scroll do…
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Hi Susan - That seems pretty warm to us. A professional proofing box is usually between 80-90 degrees and yeast does its best work in that temperature range since it will proof at a slower rate. For most bread dough the proof setting on your oven w…
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Hi Carol - We would probably recommend substituting milk for the beer in the recipe instead of water, since it would be more flavorful than plain water. That being said, we haven't tested it this way for this recipe. If you try it, let us know how…
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Hi Heidi - We usually get complaints that zucchini bread is *too* moist and bordering on soggy so this is an unusual problem. Some ways to ensure a moist quick bread are to use oil instead of butter (oil stays liquid at room temperature, therefore m…
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Hi Cathy - We would still recommend cooking the chicken with the skin on, even if you decide to remove it after cooking. The skin keeps the chicken moist and acts as a protective barrier to prevent the chicken from drying out in the hot oven. To ad…
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Hi Denise - You can do Step 1 of the recipe on the stovetop in a Dutch oven then place in a 325 degree oven, covered, for 2 1/2 to 3 hours or until the meat is shreddable and falling off the bone. You can then complete the last step on the stovetop …
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Hi Rita - We will pass this along to the editorial team! In the meantime, one tip for everyone is to make sure to do some research on where your tilapia comes from and how it is raised. Fish farms are regulated by the countries in which they operat…