Milk Street RecipesAsked Oct 14, 2021 by Sylvia H.
An early frost left me with an abundance of green tomatoes. I see many recipes using tomatillos. Can I use green tomatoes instead?
Answered by Lynn Clark
Hi Sylvia - For the most part, yes, you can substitute green tomatoes for tomatillos. Tomatillos are a little more "lemon-y" in flavor than green tomatoes but in most recipes we think you won't notice the subtle differences. Go for it! Best, The Milk Street Team
Read MoreAsked Oct 12, 2021 by Keith A.
Hi, getting Fresno chilis is near impossible where I live, but this year at the farmer's market, I was able to score a bunch. I was wondering if I could make a large batch of Piri Piri sauce and freeze it in portions to have throughout the year, or at least the winter months? If so, would I need to do anything special with it, either when freezing or defrosting? Thanks.
Answered by Lynn Clark
Hi Keith - This should work fine. Just make sure to leave a little headroom in the airtight container - to account for expansion when freezing - and place a piece of plastic wrap directly on top of the sauce before covering. It should last for 2-3 months. Best, The Milk Street Team
Read MoreAsked Oct 06, 2021 by Thea M.
The recipe calls for smoked paprika, but does not specify whether or not it's the dulce (non-spicy) or picante (spicy) version. Can you please clarify which one is intended to be used in this recipe?
Answered by Lynn Clark
Hi Thea - You should use the dulce (sweet) version of smoked paprika. In general if we call for spicy paprika we will specify picante or hot. Best, The Milk Street Team
Read MoreAsked Oct 04, 2021 by Dawn V.
Was hopeful to find a variation on my usual beef stroganoff recipe, but found no stroganoff recipes at all. Perhaps the recipes are named alternatively?
\*I did find many new recipe's going down the stroganoff rabbits hole and for that I am grateful.
Answered by Lynn Clark
Hi Dawn - We are so glad you are exploring our recipes! Unfortunately, we haven't tackled a traditional stroganoff yet. But I will pass along your suggestion to our editorial team and hopefully they will pursue it in the future. Best, The Milk Street Team
Read MoreAsked Sep 28, 2021 by Joel K.
In the Italian Bean Soup with fresh pasta segment. Mr. Kimball uses an immersion blender that appears to be cordless. What brand of blender is he using? Thank you. Have a great day. Thank you for the show and this website. Joel
Answered by Lynn Clark
Hi Joel - I believe Chris is using the All-Clad Cordless Rechargeable Hand Blender. This is an excellent model, though obviously pricey. Here is an article on what to look for in a cordless immersion blender and some other recommendations if you'd like to see more options. Best, The Milk Street Team
Read MoreAsked Sep 27, 2021 by Bonnie P.
On a recent radio show you recommended a frosting by a female baker. What was her name so I can look it up and any baking cookbooks she may have.
Answered by Lynn Clark
Hi Bonnie - I'm not 100% sure to which episode of the show you are referring, but I know Chris loves the Marshmallow Buttercream from Stella Parks. You can find the recipe in her book, "Brave Tart - Iconic American Desserts." I also love her version of American buttercream (the key is using organic powdered sugar, which is less sweet and more flavorful than conventional) which you can also find in her book. Good luck! Best, The Milk Street Team
Read MoreAsked Sep 21, 2021 by Joshua H.
I thought that it would be like slow smoking a beef brisket but apparently bison is leaner? How long and how low and any spice recommendations? I was thinking cumin, chili powder and some brown sugar but never done this before, so I don't know how thick to lay it on.
Answered by Lynn Clark
Hi Joshua - Bison is literally and figuratively a different animal when it comes to BBQ. Beef is 5x fattier than bison and takes about 1/3 longer to cook. Because of this, we would probably recommend smoking a bison brisket for an hour or two over very low heat and then wrapping the meat and braising it in it's own liquid. I'd even argue pressure cooking or slow cooking would be good options here. Because the meat is so lean it really needs the added moisture of braising so it's not ideal for dry BBQ'ing. As for flavor profiles, bison is gamier than beef so you can likely do anything and it would hold up to the bison. Hope that helps! Best, The Milk Street Team
Read MoreAsked Sep 19, 2021 by David E.
I don't know, guys. It's a little tacky, the slow-motion flurry of, say, kosher salt accompanied by rippling wellness-spa music. Is it meant to add a touch of the mystical to the otherwise direct, unfussy demonstrations and commentary? Why not save that for the colorful travel sequences and let the ingredients fall into pans at their actual speed?
Answered by Lynn Clark
Hi David -
Thank you for your feedback. We have passed it along to our TV team.
Best, The Milk Street Team
Read MoreAsked Sep 17, 2021 by Joshua H.
Out of curiosity, do heirloom chicken breeds matter when cooking? Can you really taste a difference between a good Bell and Evans chicken and some random French or Japanese breed? Or is it diminishing returns? On that note, I suppose the same question, but for eggs.
Answered by Lynn Clark
Hi Joshua - There is definitely a difference in flavor in heritage chicken breeds and, even, brands. That's due to their respective genetics. But, it's also partly due to the fact that heritage chickens, unlike commercially-raised chickens, forage for food. So, depending on their location and the foods available there, the chicken will eat different things and, therefore, the meat will taste different. Similar to how terroir affects the flavor of wine. There's a good article from The Atlantic you can read about the distinct flavor differences in a chicken tasting the author did here. However, for eggs the same isn't entirely true. Any flavor differences in eggs are solely due to differences in the hen's diet. Flavor differences among breeds are just not noticeable in eggs. Best, The Milk Street Team
Read MoreAsked Sep 14, 2021 by Scott H.
I'm upgrading an old stockpot. Do you have a favorite in the test kitchen??
Thanks!
Answered by Lynn Clark
Hi Scott - We don't often use a stockpot in the kitchen at Milk Street. A Dutch oven or large pot usually suits most of our needs and, since we don't do equipment testing here, we don't have a specific recommendation. Generically speaking, we would recommend buying a stainless steel pot with a tight-fitting lid and a weight that, when full, is easy to maneuver. Height and width are more of a personal choice. Shorter and wider pots stack more easily for storage, whereas taller and thinner pots take up less space on the stovetop making it easier to have multiple pots going at once. Best, The Milk Street Team
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