Milk Street Q&A

Answered by Lynn Clark

Hi Michael - We don't have any recipes in our database for sourdough starter discard and, if we did, they would probably be pretty similar to what King Arthur has on their website. I did find this article that had some pretty interesting ideas (batter for fried foods, granola, etc.), but you can also freeze it or give it away to friends. I'd also suggest keeping your starter in the fridge and only feeding it once a week so you don't have as much to discard. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Andrew - Depending on which season, we have used both Kitchenaid and Breville food processors on the show. Not sure of the model and I can't check since we aren't allowed to be in the kitchen right now, but definitely one of the larger ones. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Allyson - Sour cream would be the closest substitute for creme fraiche, but isn't quite as rich. Whole milk plain Greek yogurt would be another decent substitute. Since we are talking about a pie filling, I wouldn't recommend using low-fat or nonfat Greek yogurt since it might impact the texture due to the lack of fat. You could also try to make your own creme fraiche if you've got heavy cream and buttermilk. Mix 1 cup heavy cream and 1 tablespoon buttermilk in a glass jar with a tight fitting lid. Partially cover the jar with a kitchen towel and let it stand at room temperature up to 24 hours. The longer you let it sit, the thicker it will become. When it has thickened, stir and store in the refrigerator up to two weeks. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Leslie - There is no general conversion for Instant Pot recipes, but some of the recipes in our new Fast and Slow cookbook that are now on the website are based on recipes we've developed using more traditional cooking methods. Luckily, that Spiced Sweet Potatoes recipe is one! Here is a link to the traditional version, which is done in the oven. The only real difference between the two is how the potatoes are cooked and the time, obviously. The oven version does take a bit longer but by roasting the potatoes you are developing browning and flavor so I think, in the end, it's a win. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Hugh - Pork shoulder is at its best when it's cooked to a relatively high internal temperature, about 190-200 degrees. The connective tissue in the shoulder begins to dissolve as the pork is cooked. At the same time, the fat found in the shoulder melts, coating the meat, keeping it moist and adding rich flavor. Slow cooked pork shoulder is cooked well past the point of standard doneness so that the fibers in the meat separate easily and develop a lush, rich texture. This won't happen until around 190 degrees. That being said, I don't usually temp a pork shoulder. I insert a fork into the center and, if it meets no resistance and starts to "pull" easily, I know it's done. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Omar - Hmm, I'm not sure that Christopher did a recipe on the show for miso rice. He did do a fantastic recipe for a Miso-Ginger Dressing that can be used as a salad dressing, drizzled over roasted vegetables, or mixed into rice. Maybe that's the one? Either way, it's a great recipe to have in your repertoire if you don't already. It's super versatile - I even use it to make chicken salad. Hope this is helpful! Best, Lynn C.

Answered by Lynn Clark

Hi Rashawnda - Most commercial gluten-free flour mixes, include rice flour \and\ starch - usually either tapioca, potato, or corn starch to mimic the starch and protein in wheat flour. I'd recommend this recipe by Stella Parks - she's a cookbook author (her book, Bravetart, is fantastic) and recipe developer over at Serious Eats. Her recipe calls for a specific combo of flours and starches to achieve the perfect angel food cake - she even argues it's better than one made with wheat flour. She explains everything really well in the link I've included. Good luck and happy baking! Best, Lynn C.

Answered by Lynn Clark

Hi Rashawnda - Here is an informative article that explains what you can and can't do in a pressure canner. In general, the answer is "yes," but you should check the manual or brand of canner you have to determine which foods they do not recommend cooking in your particular machine. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Rashawnda - If you're looking to make a basic wheat bread recipe and incorporate teff flour, I would use whatever recipe for wheat bread that you like and start with substituting 25% teff flour for the wheat flour. If that isn't enough teff flour for your taste, you can go up to 50% and still maintain the same basic structure of the original bread recipe. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Eileen - Are you deep frying the fish? In other words, is the fish fully submerged in the oil or are you just pan-frying the fish in a small amount of oil? If you are deep frying or cooking over a relatively high heat, I would use an oil with a higher smoke point, such as grapeseed or canola oil, rather than olive oil. Olive oil will smoke around 390 degrees, extra-virgin around 350. You'd want to heat oil to about 350 before frying so you run the risk of smoking the oil, which will negatively affect flavor. Although you can typically reuse frying oil, I wouldn't reuse fish-frying oil. The strong flavors of fish can get pretty funky during storage and make your next meal taste pretty terrible. For other oil, you can strain the oil through a fine-mesh strainer lined with a coffee filter (a paper towel will work too) and return it to an air-tight container. Oil can be reused at least 3 times and up to 7 or 8, if you've fried something mild in it, like potatoes. Good luck! Best, Lynn C.