BakingAsked Feb 24, 2021 by Karol N.
When baking pound cakes and bundt cakes, I always worry about over baking and having the cakes come out dry. I always set my timer for less time than it calls for and know how to test for doneness with a cake tester, the touch test and checking to see if the cakes come away from the side of the pan. In my opinion, a minute or two or three can make the difference in a perfectly moist cake and a dry cake and whether or not I want to serve it or throw it out. I'm sure there are a lot of different opinions about "perfectly moist". I was wondering if you know what the internal temperature of a perfectly baked cake should be and can an instant read thermometer be used to check this. Thank you!
Answered by Elizabeth Mindreau
Hi Karol -
200°F - 210°F for bundt cakes
210°F for pound cakes
Read MoreAsked Feb 24, 2021 by bruce H.
can I substitute grape molasses for pomagranite molasses ?
Answered by Lynn Clark
Hi Bruce - Grape molasses is generally much sweeter than pomegranate molasses so you may have to add some vinegar to balance the sweetness. Best, Lynn C.
Read MoreAsked Feb 20, 2021 by Joshua F.
I have some ice cream recipes that call for heating up the milk, sugar, and cream first. Slowly add mixture to egg yolks before adding everything back to the pot to heat up to 165-170 degrees.
Can this be simplified by just mixing the eggs in cold before heating up slowly to 165-170?
Answered by Lynn Clark
Hi Joshua - If you drop an egg into hot liquid, it will scramble. The keys to preventing this from happening are gradual heat and dilution. This is often achieved through the process of tempering, in which you slowly add some of the hot liquid to the eggs while vigorously whisking, before combining it all. Sometimes you need to temper your eggs, and sometimes you don’t. Obviously you want to temper your eggs if you are adding them to a hot broth, such as in our Georgian Chicken Soup or a Greek avgolemono, which are both enriched with eggs. For custards or ice creams that you are infusing first (with a vanilla bean or whole spices), you will also want to temper the eggs since you are starting with hot milk or cream. But if your recipe doesn't require any kind of preheating of the liquid, then tempering isn’t necessary. Simply combine the eggs with the cold liquid and any other ingredients, then set the mixture over low heat and cook, whisking constantly. The early dilution and slow heating minimize the risk of curdling. This will take a bit longer and require pretty constant attention, but it's a one-pot, no-fuss method. Best, Lynn C.
Read MoreAsked Feb 19, 2021 by Keith A.
Hi, I love and use the Fast and Slow recipes and cookbook, but I had to fails recently (I was able to fix by adding more liquid and time). I have made many recipes prior to the Black Beans and Chicken Biryani fails. I also successfully made the chipolte pulled chicken after the two fails. I followed the recently as written except instead of water, I used homemade chicken broth. I used chicken backs and a wings to up the gelatin, although it was liquid while defrosting in the fridge. Could this have been the problem (I substitute brother for water on a 1:1 basis). The only other factor I could think of is I have a very old Instantpot, and it does not have the bells and whistles of the newer ones, including the "Burn" alert.
In both dishes, the beans/rice were not fully cooked or hydrated. Both required the addition of time and water to complete (they did turn out good, however). Any assistance is appreciated.
While I have you attention, I learned I have a goose (I thought it was a gander I use to protect my ducks). Do you know of any recipes or resources specific to goose eggs? Many I have seen just substitute 1 goose egg for 3 chicken eggs.
Thanks a bunch!
Answered by Elizabeth Mindreau
Hi Keith - Thank you for reaching out. Our Fast & Slow recipes are developed using 6-quart Instant Pots. If you are using a larger one, it's quite possible that the liquid is evaporating too fast due to the greater surface area. This could account for why your rice and beans were under hydrated.
Read MoreAsked Feb 18, 2021 by Kenzie C.
Hello Milk Street! After some trial and error I’ve found a base macaron shell recipe that works for me. I want to experiment with flavoring by adding ground freeze-dried fruit to the dry mix (1/4 cupish). Do I need to reduce the amount of almond flour or powdered sugar from the dry ingredients to accommodate the fruit?
Answered by Lynn Clark
Hi Kenzie - How awesome that you've found a macaron recipe that works for you! Macarons can be so tricky, especially when you try to add flavor to the shell. You've got the right idea to add freeze-dried fruit powder to the shell, which will add flavor but not any extra moisture that will affect the success of the macaron. Since freeze-dried fruit powder packs a punch, you can probably just add a couple of tablespoons and get pretty strong flavor. Regardless of how much you add, you will need to remove an equal amount of powdered sugar to compensate for the added volume. Hope that helps! Best, Lynn C.
Read MoreAsked Feb 15, 2021 by Lizabeth L.
Hi -
Many pizza recipes call for 00 flour but your dough calls for KA Bread flour. What's the advantage of the KA Bread flour over the 00?
Thanks!
Answered by Lynn Clark
Hi Lizabeth and Julie -
We called for bread flour (we like KA because it has a higher protein content, but any brand will work) in our pizza dough recipe because it's simply more widely available and versatile than 00 flour. The main difference in how it behaves is due to the exact type of wheat used and the grind size—American bread flour produces stretchier, chewier breads than Italian "00" bread flour. Flour labeled Tipo "00" has nothing to do with protein content. Rather, it refers to the fineness of the milling. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. It's available with several different levels of protein intended for different baking projects, just like American flours. American bread flour has a protein content similar to that of the Italian Caputo bread flour (King Arthur's regular bread flour actually gets a little bit higher even). Unfortunately, King Arthur doesn't specify the protein content of their 00 flour. Because of the fineness of their milling, they don't need quite as much water as an equivalent regular bread flour so you can't substitute one for the other without adjusting the water as well. Pizza made with 00 flour will produce great crust with a crackly-thin layer of crispness, a nice open and airy hole structure, and just a modicum of chew. Pizza made with regular bread flour won't produce a traditional Neapolitan pizza with a super-crisp, airy, and delicate crust, but the pizza it does produce is great for its own merits.
Hope that helps!
The Milk Street Team
Read MoreAsked Feb 15, 2021 by Lizabeth L.
Hi -
I waited for the dough to reach 75 degrees, but I am having trouble with stretching. I can stretch to about 8-9" and then I usually let the dough rest for about 10 minutes to relax and then stretch some more. I may have to do this twice to get to 12." Also, would be helpful to know whether you stretch just by pushing down on the dough from the center (flipping over once) or whether you also recommend the hanging method where you hold the handle and let gravity do the work.
Would really appreciate a whole video or step by step just on this topic.
Thanks!
Tiza London
Answered by Lynn Clark
Hi Tiza - You can watch Erika stretch the pizza dough for this recipe in this episode of the TV show. She does a great job of illustrating how it should be done. Good luck! https://www.177milkstreet.com/tv/pizza-and-pasta
Best, Lynn C.
Read MoreAsked Feb 14, 2021 by Sharon B.
Hi, When I joined, a few minutes ago. I saw that I get a free download of a document called 12 recipes that will change your life. Or something close to that. Now I can't find it. Where is it? thanks.
I'm very interested in it, it was one of the main things that made me want to subscribe.
Answered by Evan Petto
Hello! The 12 Recipes That Will Change the Way You Cook free digital issue is located in your introductory email, sent to you when you sign up. The issue can also be downloaded here.
Thank you for your membership!
Read MoreAsked Feb 12, 2021 by Clifford V.
I search some of your recipes and find one that sounds great and all they have is the "Fast and Slow" version! I don't want nor do I have room for another appliance on my counter. I think it is a great idea to have these Fast and Slow recipes who embrace the new technology, but how about having a link to do it the "old fashioned way" on the page as well? I mean, I can probably figure it out, but I shouldn't have to if I am on a recipes site. Thanks. Cliff
Answered by Elizabeth Mindreau
Hi Clifford - You will find a link to the conventional (stovetop or oven) version of our Fast & Slow recipes at the bottom of the page. Please note that not all of our Fast & Slow recipes have a conventional version.
Read MoreAsked Feb 11, 2021 by Karen S.
Hi there
i find it virtually impossible to find plain whole milk regular yogurt in the grocery stores. And I live in Seattle for heavens sake! When I’m baking a muffin recipe and it calls for yogurt, I take the Greek yogurt I always have and add milk till it sort of looks like regular. Not very precise, especially before baking. Do you have a ratio that is more exact?
thanks much, Karen
Answered by Lynn Clark
Hi Karen - American-style yogurt still contains whey, so it has more moisture and a thinner, runnier consistency. Greek-style yogurt is made by allowing the watery whey to drain from yogurt, giving it a smooth, thick texture. We generally find 3/4 Greek yogurt plus 1/4 cup water to replicate the consistency of plain yogurt. Just make sure to use whole-milk yogurt regardless of whether it is Greek or American-style. Best, Lynn C.
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