BakingAsked Aug 06, 2021 by Carol R.
I recently bought half sheet pans from a major flour vendor. I use the pans for 450 degree recipes for rustic bread and pizza. There is also a Cookish chicken recipe that cooks at 500 degrees.
Alas the pans buckled starting at 425 degrees. What brands are people using that work at 450-500 degrees without buckling?
Thanks!
Answered by Lynn Clark
Hi Carol - Hopefully some other folks will weigh in on specific brands they recommend - we haven't tested sheet trays at Milk Street - but almost all sheet trays will warp a little bit as a result of the metal expanding as it heats. In general, most sheets won't warp permanently. Once the metal temperature equalizes it should return back to the correct shape. Personally, at home I use this one which has warped a little bit but not enough to affect cooking in any way. Hope that helps! Best, Lynn C.
Read MoreAsked Aug 05, 2021 by Linda P.
I want to make this recipe in 3 days... (made it before, and it was great... all at once), but this time I want to know if any (and which) parts can be made AHEAD OF TIME... what can I make Friday and then just whip egg whites and put together Saturday? Anyone try this?
Answered by Lynn Clark
Hi Linda - First, the whole recipe can be made ahead and frozen for up to a week or refrigerated for up to 2 hours. See the headnote at the top of the recipe here for freezing/refrigerating instructions. We haven't tested preparing the base ahead of time but we \think\ it could work. We would add the egg yolks and vanilla and then refrigerate the mixture - probably for no more than a day or two - and then bring to room temperature before adding the egg whites. If you find that the mixture has gotten too thick as it sits, add a little more heavy cream, a tablespoon at a time, until the consistency is loose enough to add 1/4 of the whites easily. Good luck! Best, The Milk Street Team
Read MoreAsked Aug 05, 2021 by Marianne S.
Generally for baking cakes, pies, Etc. Does Convection mode produce best results or Standard/conventional mode?
Answered by Lynn Clark
Hi Marianne - We exclusively use conventional bake when developing our recipes at Milk Street. In our experience elsewhere, we have found that convection baking is best when browning or drying is the goal. For example, when roasting meats or toasting or crisping such as in making granola, crisp cookies (biscotti), or dried fruit or vegetables. Otherwise, we have not found much improvement in cooking with convection for cakes or pies. In fact, in some cases, the air that blows the heat around on the convection cycle can cause certain, more delicate, baked goods to rise unevenly or pie doughs to be more likely to slump. Best, The Milk Street Team
Read MoreAsked Jul 31, 2021 by Michelle M.
A croissant is crescent shaped. A pain au chocolat is a a small rectangular pastry with a piece of chocolate in it. How did Americans ever get the idea that croissant is the name of a flaky pastry? It's a shape.
They do sell chocolate croissants in France. They are usually made from day old croissants which have been split open and a piece of chocolate put inside. But, I repeat, they are crescent shaped.
Sheesh. You'd think that hot dogs and hamburgers are the same just because they are both served in buns.....
Answered by Lynn Clark
Hi Michelle -
Can you point us in the direction of where we've referred to croissants incorrectly so we can send your comments to our editorial team?
Best,
The Milk Street Team
Read MoreAsked Jul 30, 2021 by Keith A.
Hi, I am hoping for a generalized hard and fast rule for substituting firm white fish (are there unfirm white fish?). Specifically I am looking at Vietnamese Turmeric Fish, which calls for tilapia, but stating that other firm white fish will do. Would catfish, rockfish or mahi mahi fall into this category (easiest versions to get fresh ((first two)) or frozen, respectively). How would flat fish like flounder fall into this?
While I am asking, what about freshwater fish like walleye, bass or trout?
Thanks.
Answered by Lynn Clark
Hi Keith -
When we call for firm white fish we generally mean mildly flavored, quick-cooking fish that usually isn’t very expensive. Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking. Generally anything other than tuna, swordfish, salmon or other oil-rich and less mild fish should work in this recipe. Just keep in mind that, if the filets are thinner, they will cook faster and, if they are more flaky, they will be a bit more challenging to flip.
Best,
The Milk Street Team
Read MoreAsked Jul 23, 2021 by Konstantin V.
I am making Chicken and Bean Weeknight Paella for eight people tomorrow. Do I need to double all the ingredients from the recipe for 4, including doubling the chicken broth? I am considering using a 14" ScanPan versus the recommended 12" pan. What would be the increase in ingredients to align with the larger pan size?
Answered by Lynn Clark
Hi Konstantin - We apologize for not answering your question sooner. I'm sure you've already made this, but this recipe is quite particular in terms of it's balance of ingredients to surface area so we would not recommend doubling unless you are going to do it in two separate 12-inch pans side-by-side. Best, The Milk Street Team
Read MoreAsked Jul 22, 2021 by Leta D.
I was listening to the podcast that featured Al Roker and in the call-in section, the lady asked if there could be an addition to the recipes that provide an alternate way of preparation that did not include a food processor. Like the caller, I don't have a processor (nor do I intend to get one) and there are recipes that I simply don't attempt because they call for one. It would be nice if an alternative prep method was included where practical or that a recipe states that a processor was required to achieve the result. I thought about becoming a test cook but it seems that you would need a processor to be able to participate.
Would this be doable?
Answered by April Dodd
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 diligent about scraping down the sides, and may find you have to add a bit of extra moisture for everything to incorporate. For other recipes, such as pestos, you can use a large mortar and pestle to grind your ingredients, though it'll take a lot of elbow grease to get it fully smooth. I hope that helps! - April D.
Read MoreAsked Jul 21, 2021 by John G.
Hi,
I was wondering how far in advance the Guatemalan Salsa (Chirmol) could be made without compromising taste/texture. Is it something that must be made right before eating?
Answered by April Dodd
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.
Read MoreAsked Jul 06, 2021 by Lee P.
I decided to get the ingredients for the Fettuccine Alfredo recipe in the newest edition of the magazine. I've found that in general, less ingredients in a recipe leave lower margin of error. I've gotten the proper European butter and fresh parmesan. However, the recipe calls for fresh fettuccine from the grocery store. I know what that is, usually found in the refrigerated dairy section. Unfortunately for the life of me, no store in our area carries it (any longer). I don't like making fresh pasta at home. So, I'm relegated to the box of dry fettuccine from the grocery isle. The recipe calls for two, 9 oz. packages of the fresh pasta, to be cooked in 2 quarts of water. This ratio is apparently ideal to get the correct starchiness in the pasta water that will be used to get the correct consistency of the cheese and butter sauce. Of course, dry pasta needs more water to cook than fresh pasta to properly rehydrate the noodles. What quantity of dry pasta and water do you recommend in this situation to get the requisite starchiness in the water for this recipe?
Answered by Lynn Clark
Hi Lee - This is a fantastic recipe - simple and creamy and nothing like the versions we've had here in the U.S. To that point, we never tested it with dried pasta. To stay true to the authentic versions we had in Italy, we stuck with fresh pasta since all of the versions we had there were made with light and tender, homemade fresh noodles. Since this recipe relies so heavily on the starchy water from the pasta to build the sauce we, unfortunately, can't offer recommendations on how to make it with dried pasta without going back to the drawing board and completely re-developing the recipe. Best, Lynn C.
Read MoreAsked Jul 06, 2021 by Laura G.
Which knife should I buy to use with a Chef Choice knife sharpener which I already own.
Answered by Lynn Clark
Hi Laura - Any chef's knife or paring knife can be sharpened using an electric or manual knife sharpener. Whether or not your sharpener can also sharpen serrated or Asian knives will depend on the model you have. There will be an additional slot that is clearly labeled for this if that is the case. Best, Lynn C.
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