Milk Street Q&A

Answered by Lynn Clark

Hi Patrick - I'm not sure which pizza dough you are referring to but, for our standard pizza dough recipe, following the overnight fermentation, the dough can be frozen for longer storage; to use, allow to thaw overnight in the refrigerator, then proceed with the recipe. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Deborah - Here is the recipe - Ikarian Braised Pork. Best, Lynn C.

Answered by Lynn Clark

Hi Shawn - If you are looking at the recipe on a laptop or desktop computer, there is a black and white button to the left of the ingredient list that says, "Print." If you're using a smartphone or iPad, you can simply print as you would any webpage or document from your phone. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Patricia - I \think\ it's this recipe for Taiwanese Beef Noodle Soup. I'm pretty sure this is the only recipe with both beef and Sichun peppercorns that we've done on the show. If it's not this one, let me know! Best, Lynn C.

Answered by Lynn Clark

Hi Justi - I don't know specifically how the broiler works with your electric oven, but most electric ovens have a broiler setting that heats an element at the top inside the oven. Good luck and enjoy the recipes! Best, Lynn C.

Answered by Lynn Clark

Hi Roger - A combination of soy sauce and minced anchovies would be a great substitute. If anchovies are not an option then a combination of equal parts soy sauce and vinegar will work pretty well too. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Naline - Any of the new recipes inspired by our travels to the Amalfi Coast would be great using Meyer lemons. The Meyer lemon is much closer to the type of lemon grown in the Amalfi region than typical supermarket lemons. You can find the story and recipes here.  Another great use would be to make jars of preserved lemons and curd. If you're up for it, I'd do some actual canning and make multiple jars of both that can keep indefinitely. You can use the preserved lemons to make a tangia. Additionally, you could make sorbet, lemonade, chutney or marmalade (again, I'd make multiple jars and give away to lucky friends), make meyer lemon vodka by steeping meyer lemon peel in vodka, any lemon cake recipe...the options are basically endless if you're willing to commit to a lot of lemon-y dishes and desserts for a while! Lucky you! Best, Lynn C.

Answered by Lynn Clark

Hi Anthony - I would not substitute for gluten-free pasta in this particular dish. Since we use a smaller amount of water in order to use the pasta starch to thicken and concentrate the sauce I would be concerned that the rice pasta would get stuck together and become mushy. Generally speaking, gluten-free pasta is best when cooked in a lot of water (5-6 quarts) and stirred often to keep from sticking together. Also, there is some concern that there is arsenic present in rice so you'd want to drain the pasta and not use that water in your finished dish. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Kim - Unfortunately, this can happen - it's usually polymerized oil that gets stuck on your pan - and it can happen at any heat, really. Have you tried Bar Keeper's Friend to restore your pan? I can imagine how your pan looks and, trust me, mine look the same sometimes. I usually give it a scrub with Bar Keeper's Friend and it's back to new in no time. You can certainly replace it with carbon steel or cast iron, but those both require a fair amount of maintenance too since they need to be seasoned regularly. I'd get some Bar Keeper's Friend and give the pan a scrub down once a week. I personally prefer the powdered version to the more "soft scrub-like" version, since I think the powder is a bit more abrasive (in a good way). Hope that helps! Best, Lynn C.

Answered by Evan Petto

Hi Jill! Thank you so much for your question. Please email me directly at [email protected] with the email address used to place the order as well as the order number you received with your confirmation email. Happy to help.