Milk Street RecipesAsked Aug 17, 2020 by Nan J.
I just made the Harcha (moroccan flatbread) recipe and 2 things were very off. First off the mixture was a batter, not a dough that could be patted out into circles and the batter was very salty...pretty inedible. When I was searching to see if anyone else had comments about the recipe (why can comments be attached directly to the recipes?) I saw the comment about the different brands of kosher salt. Mine happens to be Morton. I did weigh the semolina so am curious if the amount of water is off. Fortunately, they did cook up but are more pancake-like in texture.
Answered by Lynn Clark
Hi Nan - I'm so sorry that the recipe didn't work for you. As you've discovered, different brands of kosher salt have grains of different sizes so 11/2 teaspoons can yield different amounts of salt amongst the brands. We always use Diamond Crystal kosher salt because we like the size of the grains - large enough to pick up and sprinkle, but small enough to dissolve easily. When using Morton's you'd want to use a little more than half as much salt as called for in our recipes. As for the texture issues of the dough, a couple of things come to mind. First, did you let the semolina soak for 10 minutes before adding the butter? This is an essential step to make sure the semolina absorbs the water. Second, was the butter chilled when you added it to the semolina? Once the mixture sits for 10 minutes it should still be hot enough to slightly melt the butter so you can mix it in easier. However, if the butter is too warm when it's added to the hot semolina it will fully melt and make the dough too loose. Not sure if either of these steps is where the recipe got tripped up. I did double-check the amount of water and confirmed that 3/4 cup is correct. Let me know if I can help further. Best, Lynn C.
Read MoreAsked Aug 16, 2020 by Carrie S.
I'm making meatloaf with gravy for my brother's family to heat up after a funeral service. Anyone have thoughts on which would be better- a roux based gravy or gravy thickened with corn starch slurry? I just don't want it to separate in the fridge and be gross.
Thanks!
Carrie
Answered by Lynn Clark
Hi Carrie - A gravy made with flour or a cornstarch slurry can both separate when reheated, but you can easily bring ti back together. Bring to a simmer over low heat and whisk vigorously to recombine. If you won't be the one reheating it, I would add some reheating instructions onto the container. Good luck! Best, Lynn C.
Read MoreAsked Aug 13, 2020 by Ambre C.
Has anyone cooked the stovetop chocolate cake in the Instant Pot and how long at high pressure? Thank you
Answered by Lynn Clark
Hi Ambre - Unfortunately, we didn't test this in the Instant Pot, but it's a great idea! Hopefully someone has tried it and can give you some guidance. We will keep it in mind for a future Fast & Slow recipe. Thanks! Best, Lynn C.
Read MoreAsked Aug 12, 2020 by Michael W.
Many Milk Street grilling recipes recommend oiling the grill grates prior to cooking. I recently bought a Weber gas grill, and they recommend NOT oiling the grates because they are too hot and the oil will burn off before it does any good, but rather to oil the food being put on the grill instead. Wondering what people’s thoughts are on this. Thanks!
Answered by Lynn Clark
Hi Michael - there are definitely some differing opinions on this subject. Meathead Goldwyn of amazingribs.com, who is a friend of Milk Street, recommends oiling the food, not the grate. Serious Eats and Steven Raichlen recommend oiling the grates. I’m going to pass this along to our Food Editor, Matt Card, as it’s something we should maybe revisit for our next batch of grilling recipes. Either way, make sure that you use a high-heat oil - grapeseed, safflower, canola, peanut, or avocado oil (refined) have some of the highest smoke points. Thanks for your question! Best, Lynn C.
Read MoreAsked Aug 10, 2020 by Joseph S.
Can your recipe for a single pie crust be doubled? What mods need to be made to the recipe for doubling (I assume it’s not quite twice as much of everything, given other double pie crust recipes I have seen and used)?
Answered by Lynn Clark
Hi Joseph - We previously asked Christopher Kimball this question and you can find his answer here. Best, Lynn C.
Read MoreAsked Aug 10, 2020 by Jimmie B.
I purchased your Hot Honey and would like a recipe for an appitizer, maybe bread to go with it.
Answered by Lynn Clark
Hi Jimmie - We don't have any appetizer recipes per se, but I think the hot honey pairs well with cheese - brie, goat cheese, parmesan, ricotta. It's also nice with roasted vegetables. You could combine the two into a toast or a tart. Top slices of toasted bread with roasted broccoli, ricotta, and drizzle with hot honey. Or make a butternut squash tart with sage and parmesan and drizzle with hot honey after it's baked. We also love it drizzled over fried chicken or in a spicy vinaigrette. I think it would be great in this tomato and watermelon salad as well. Good luck and enjoy your hot honey! Best, Lynn C.
Read MoreAsked Aug 05, 2020 by Anthony T.
Specific to the Lemony Orzo with Chicken and Arugula.
If I scale up to 32oz of chicken, from 12oz. How much more time, if any, is required to cook protein through under pressure? Any negative impact on Orzo?
Answered by Lynn Clark
Hi Anthony - We haven't tested this recipe using 2 pounds of chicken so I can't give a definitive answer. However, I am sure that the additional chicken will not only affect cooking time but also the texture of the orzo and the overall dish since it will add more water (from the chicken) which will throw off the balance of the ingredients. These Instant Pot recipes with grains and pasta have a \very\ delicate balance of liquid-to-solid ratio so I imagine it would require a fair amount of testing to get it just right. Sorry I can't be more helpful! Best, Lynn C.
Read MoreAsked Aug 05, 2020 by Marianne M.
I'd like to make the wet pour pizza dough but don't have a standup mixer. Any way to make without?
Answered by Lynn Clark
Hi Marianne - I believe someone on the board made it by hand successfully. See this thread for details - https://www.177milkstreet.com/discussion/discussion/comment/714#Comment\_714. Good luck! Best, Lynn C.
Read MoreAsked Aug 05, 2020 by Jennifer N.
Hi All, I've been obsessed with Pasta Grannies and would like to start focusing in on Italian cooking, aside from the Pasta Grannies Cookbook, and recommendations for a newbie?
Thanks!
Answered by Lynn Clark
Hi Jennifer - I'm hoping others on the board have some suggestions for you, but these are some that I like. Definitely read Matt Goulding’s Pasta, Pane, Vino. It’s more of a travelogue than a cookbook but it colorfully explores food culture all over Italy and the stories he tells about the people he meets along the way are told in such a way that you feel like you have visited Italy, even if you haven’t. Marcella Hazan’s Essentials of Classic Italian Cooking is basically the Italian Food bible. It’s my go-to resource whenever I want the authentic basics. La Cucina: The Regional Cooking of Italy is a massive book but really explores every region of Italy and introduces you to the most famous dishes of each region and at least as many that you’ve probably never heard of. Forewarning: no photos. There are tons of others, but I'll let others weight in as well! Happy reading! Best, Lynn C.
Read MoreAsked Aug 05, 2020 by Garth H.
So I have a question regarding vegetables and freezing them. Mostly I am tired of buying produce and have it go bad before I use them. I was curious if things such as chopped Romain, onions, or celery can be frozen to be used later. I know it seems odd but i just grow weary of going to chop things to find it’s bleh. Thanks!
Answered by Lynn Clark
Hi Garth - You can freeze chopped onions and celery (carrots and peppers too for mirepoix or sofrito) as long as you are going to then use them in cooked applications. The freezer causes ice crystals to form which will break down the cell walls of the vegetables and soften them more than you would like if eating them raw. Since they will soften as they cook anyway, they should be fine for cooked applications. On that same note, I wouldn't advise freezing lettuce since the breakdown that occurs with lettuce is even more evident and will turn most lettuces slimy in the process. One exception might be kale but, again, I would probably only recommend it if you were going to then cook it. Hope that helps! Best, Lynn C.
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