GeneralAsked Apr 02, 2021 by Susan S.
I recently purchased both Mole Negro and Mole Coloradito. Many mole recipes include adding chocolate. Do you recommend that with these products?
Answered by Lynn Clark
Hi Susan - These two mole pastes from El Sabor de Oaxaca don't include chocolate or cocoa, as not all authentic mole sauces include do. I would try the paste (diluted with some water or stock) without any additions first. It is extremely flavorful and we find it tastes as close to what we had in Oaxaca as anything we've found. Good luck and enjoy! Best, Lynn C.
Read MoreAsked Mar 30, 2021 by m Z.
In two of the recipes I've followed, there are two ingredients with a (see note), but there is no note anywhere on the page that has anything to do with the ingredient. It seems the recipe or the ingredient list is incomplete.
ikarian-honey-orange-braised-pork \* 1/2 cup honey (see note), divided
tomato-rice. \* 1/3 cup ouzo (see note)
Also, the link to the honey in the first recipe is the wrong type of honey for the recipe.
Answered by Lynn Clark
Hi - The "see note" generally refers to the introductory paragraph of the recipe where you will find additional information about the ingredient or method referenced. For example, in the case of the honey in the braised pork, the note states the following, "we preferred the braise sweetened with a strong, dark honey, such as buckwheat, which holds its own in the mix of wine, herbs, citrus and fennel seed. But a lighter, milder variety worked, too; orange blossom honey is a good option. For the tomato rice, the note reads, "Kochilas uses ouzo, the Greek anise-flavored liqueur, as seasoning in her rice; if you prefer, substitute an equal amount of white wine plus 1 teaspoon fennel seeds." I will forward your note about the honey link to our store team to fix, thank you! Best, Lynn C.
Read MoreAsked Mar 27, 2021 by Todd W.
The recipe for the crust calls for almond flour, but the frangipane uses 100 g of sliced almonds that get processed in the food processor. If the recipe already uses almond flour, what is the reason for not using it in the frangipane? It seems antithesis of the Milk Street way to buy extra ingredients when others will do. Can't I just use 100 g of almond flour in the frangipane?
Answered by Lynn Clark
Hi Todd - I'm glad this worked out for you! It is surprising that we didn't just almond flour in the filling. I think the reason why we chose this route was because these two recipes - crust and filling - were essentially developed separately. The crust was meant to be used in other recipes and the filling was initially intended to be in more traditional pie crust. That being said, I will certainly let the development team know! Best, Lynn C.
Read MoreAsked Mar 19, 2021 by Gerald E.
IF I want to make the dough in advance do I let it rise the 5 1/2 to 6 hours before I refrigerate or right after I am done mixing the dough.
Answered by Lynn Clark
Hi Gerald - You want to let it rise the 5 1/2-6 hours first. The dough can then be transferred to the baking pan. After it has settled in the pan, cover tightly with plastic wrap and refrigerate. The next day, prepare the toppings. Uncover, top the dough with the olives and tomatoes, and let stand at room temperature for 45 minutes, then finish and bake as directed. Best, Lynn C.
Read MoreAsked Mar 17, 2021 by Katherine K.
I bought this and received it this week. My plan was to review it on the product's page but couldn't see how to though there were several posted. I wanted to review it because some l were slightly negative and I wanted to address them. It is lightweight but not flimsy. Instead of broiling tomatoes, peppers and garlic to make a fresh salsa, I used The Kozmatik. It worked perfectly; nothing dripped through onto the burner and it was easy to clean. If someone could tell me how to post a review with the product, I'll give it five stars.
Answered by Lynn Clark
Hi Katherine and Vi - I checked in with our Milk Street store team and they let me know the following, "We send out an automatic review email about 28 days after the item ships. If it's past that time significantly, I would suggest checking a spam folder - or the customer can reach out to us directly and we can manually re-send the review. Once they have it, it doesn't expire -- you could review something months after receiving the email." Hope that helps! Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Michael A.
Every time I attempt at uploading my profile pic, I get the below message. Please advise.
Answered by Michael Andrus
Request failed w/ status code 500.
Read MoreAsked Mar 16, 2021 by Michael A.
I this is my favorite knife in the kitchen! Question: May I use my electric knife sharper (factory set 17.5 degree ceramic wheel) keep the blade keen? Also, will the .5 variance in the degree damage/affect the blade?
Answered by Lynn Clark
Hi Michael - the maker of our Kitchen-to knife recommends between a 15-17 angle for sharpening. Hope that helps! Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Nancy K.
I've become intrigued with almond flour baking recently. I'm not GF, just am looking for variety. I've tried almond flour scones with unsatisfactory results. All the recipes I find call for melted butter, instead of cold butter cut in to the dry ingredients. The resulting dough is more like a sticky batter, and the texture is odd. Would it work to use a more traditional method (cold butter cut in like pastry) with almond flour? Should I sub some wheat flour for some of the almond flour? Thanks!
Answered by Lynn Clark
Hi Nancy - Since you are just adding almond flour for flavor, I would start by substitute a smaller amount of almond flour for wheat flour. We generally recommend substituting no more than 1/4 of the flour in the recipe with almond flour. Since almond flour lacks gluten and is much higher in fat and moisture than all-purpose flour, any more than that will significantly throw off the texture of baked goods. Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Jim L.
Regarding this recipe https://www.177milkstreet.com/recipes/beer-braised-short-ribs-cookish
Can or should I brown the short ribs prior to braising? I watched the video and Rosie just put everything in the baking dish for the braise and I am wondering what flavors are added or lost by browning the short ribs first.
Jim - long time reader, 1st time questionner
Answered by Lynn Clark
Hi Jim - We found we didn't need to bother with pre-browning the ribs as we didn't notice any significant flavor differences. Since the ribs are uncovered and returned to the oven, we let the oven do the browning for us instead. Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Caolifhionne M.
Something besides parsley to use in place of cilantro? There is a pretty severe allergy to it in the family.
Answered by Lynn Clark
Hi Caolifhionne - If you're making something that is cooked you could add ground coriander when you add garlic, onion, or spices. Coriander is the seed of the cilantro plant so their profiles will be similar however, when dried and ground, the flavor isn't as potent. Also, instead of substituting with just fresh parsley, add a a splash of lemon or lime juice. Cilantro has a grassy flavor with citrus notes so the grassiness of parsley combined with the citrus juice can replicate it better. And, depending on the dish, you could also substitute with basil or, if you can find it, Thai basil. Both of these would be good in southeast Asian dishes or tomato-based Mexican dishes. Good luck! Best, Lynn C.
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