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 Cathy - You can find that answer here. Best, The Milk Street Cooking Team
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Hi Cindy - Brianna's recipe is scaled and designed for a bakery so we had to redevelop the recipe here in our kitchens to be more home cook-friendly (and not make 4 dozen muffins!). Often when we look at bakery or professional chef's restaurant rec…
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Hi Keith - I believe this recipe is currently in development so you should be seeing it in a future issue or TV episode. Best, The Milk Street Cooking Team
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Hi Thoms - It's actually really easy to make your own crème fraîche using heavy cream and buttermilk. Here are the instructions. Just make sure to start the project the day before you want to make the cheesecake. Best, The Milk Street Cooking Team
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Hi Colleen - We haven't tried this as muffins, but we know some other folks have done it in a mini loaf pan and baked for 20-25 minutes so we would recommend probably only 10-15 minutes for muffins. Best, The Milk Street Cooking Team
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Hi Sonya - We did run a conversion chart in our Kitchen Counts feature in the September-October 2019 issue. Here is a link - https://www.177milkstreet.com/2019/08/bean-counting-dried-vs-canned. Best, The Milk Street Cooking Team
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Hi Nancy - I will pass this along to our editorial team, although, for some reason okra is a hard sell for a lot of people. We love it at Milk Street! Best, The Milk Street Cooking Team
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Hi Janet - Here is a direct link to those recipes - https://www.177milkstreet.com/recipes/collection/tuesday-nights-mediterranean. If you need to find them in the future, if you click on RECIPES at the top of the page and then hover your cursor over…
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Hi Bruce - You do need to season it as you would any cast iron pan. See here for instructions on how and why to season cast iron. Best, The Milk Street Cooking Team
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Hi Kathleen - This recipe is quite similar to the Mushroom and Toasted Sesame Noodles Instant Pot recipe. I would follow the attached recipe for Step 1 (you can choose to do the pickled jalapeño or not - it will work here) but toss the rinsed noodl…
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Hi Rosemarie - At Milk Street we typically use grapeseed oil, but any oil without significant flavor, such as safflower oil, canola oil, or avocado oil, should work fine. Avoid peanut oil, extra-virgin olive oil, or unrefined coconut oil due to str…
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Hi Marie - We love that cake too! We haven't developed a vanilla version yet. If you want to try making it yourself without the cocoa and espresso powder, we would recommend replacing the cocoa powder with an equal amount *by weight* of all-purpose…
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Hi William - Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water…
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Hi Carolyne - We would probably recommend turning off the mixer and ensuring the flour is mixed in once the water is added and just as the dough is starting to form. This will make it easier for the flour to become fully incorporated. Best, The Mi…
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Hi Zimran - There is salt added to the dough at the beginning of Step 2: Sprinkle 1 teaspoon of salt over the dough, then knead on medium until smooth and elastic, about 5 minutes; the dough will be wet enough to cling to the sides of the bowl. At…
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Hi Josh and Linda - We do provide weights for all of our baking recipes. For savory recipes we provide weights if an item is sold by weight (some produce, meats, cheeses, etc.), otherwise we provide a volume measurement. The majority of recipes in …
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Hi Linda - Although we developed recipes for the 6-quart Instant Pot for our Fast & Slow cookbook, we don't consider ourselves experts on all things Instant Pot. We definitely defer to what the manufacturer's recommendations and suggestions are whe…
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Hi Roger - We recently answered a similar question in the Off The Air feature in the January-February issue of the magazine: A great popover should have a crisp crust, an airy yet custardy interior and—most importantly—its signature billowy shape. A…
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Hi Kathryn - We are so sorry. When this issue went to print we had expected to offer these cookies in our Milk Street store and subsequently were unable to do so. The issue went forward and, unfortunately, we never cross-checked the company's websi…
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Hi Gabriel - This recipe is a direct excerpt from Paul Hollywood's cookbook, Bake: My Best Ever Recipes for the Classics, which was printed with permission to coincide with his appearance on Milk Street Radio. We did not develop this recipe here at…
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Hi Alev - You are correct, paprika was not introduced in Hungary until the early 1800's. However, the dish that is now referred to as "goulash," or "pörkölt "(derived from the Hungarian word for "burned") evolved from a similar dish in which cubed …
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Hi Linda - Although nothing *bad* will happen when freezing ricotta, we don't recommend it. This is because once ricotta has been frozen, the water in the cheese tends to freeze, which further separates the cheese. That means when the ricotta thaws…
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Hi Miranda - Unfortunately we don't develop recipes that are specifically gluten-free. That being said, it has been our experience that using a gluten-free flour *blend* is the closest approximation to wheat flour for baking. You can find gluten-fr…
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Hi John - There are a few potential things that may have caused this: Did you put the pot in the oven *uncovered*? The polenta requires some water evaporation in order to thicken. What type of Dutch oven did you use? This recipe was tested in an en…
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Hi Kevin - It's great that your supermarket carries bone-in, skinless chicken thighs and you can definitely go ahead and use those. However, most of the supermarkets throughout the country only carry skinless chicken without the bone, which is why w…
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Hi Dolores - Please see here for a previous discussion that addresses this question. Best, The Milk Street Cooking Team
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Hi Peter - Although we have plenty of recipes that are gluten-free, we don't currently offer any specific sources for gluten-free recipes - i.e., cookbooks or website sections or searches. Best, The Milk Street Cooking Team
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Hi Barbara - Please see here for a previous discussion on why we don't provide nutritional information for our recipes. Best, The Milk Street Team
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Hi Carolyne - Since we don't have an Ooni pizza oven in the Milk Street kitchen we haven't tested this but it should work. Arriving at the right temperature for baking, though, could be tricky since a pizza oven is inherently hotter than a traditio…
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Hi Todd and Mary - Here is a link to the recipe. Best, The Milk Street Cooking Team