BakingAsked Jan 07, 2020 by Leanne H.
How do you have success at making a GF/Paleo pizzelle? Have been trying (unsuccessfully) off and on for the least 2 weeks UGH! subbing almond and arrowroot flours for the wheat, tried one recipe that called for baking soda (vs powder in wheat flour recipe), tried a hotter and cooler press and longer and shorter cook times - any ideas?!? TIA!
Answered by Lynn Clark
Hi Leanne - I've had the best luck with a lot of gluten-free baking using a blend of gluten-free grain flours, starches and gums. You can make your own, but King Arthur's Measure for Measure, Bob's Red Mill Gluten Free 1-for-1 and Cup4Cup (which was developed at The French Laundry) are all very successful in replacing wheat flour cup for cup. No single gluten-free flour behaves like wheat flour so a blend is a must. Most blends include a combination of white and brown rice flour (which have the best combo of protein, starch and flavor), some combination of starches - such as tapioca and potato starch - and xanthin gum. Almond flour is a great substitute when you're looking to add tenderness, such as in tea cakes, muffins, and pancakes due to its higher fat content but its lack of structure can be detrimental to things like cookies, layer cakes, and yeast breads where rise, chewiness, and crispness are key factors. In the case of pizelle cookies, where you are looking for some crispness and chew, a gluten free blend with starches and xanthin gum that can mimic those textures would be better. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 07, 2020 by Timothy M.
My son bought me a chainmail scrubber for cleaning my cast iron when it needs a heavy cleaning. Basically, you clean your cast iron with hot water and a "chainmail" pad. Afterwards I dry the skillet, oil it lightly then stick it in a 200 degree oven for 30 minutes. In the past I had been told that water should never be used on cast iron. However, this chainmail pad seems to work well. Any thoughts as to whether or not I am doing any harm?
Answered by Lynn Clark
Hi - Thanks for your question! Our preferred method for seasoning and cleaning cast iron and carbon steel can be found here: https://www.177milkstreet.com/discussion/discussion/comment/88#Comment\_88. Chris's preferred tool for cleaning cast iron is a grill brush with one or two, light mesh scrubber pads attached. He finds this gets the job done without being too harsh on the cast iron seasoning (like a chainmail scrubber might be). If you do get your cast iron skillet wet, the best method to dry it is to first dry it with a towel and then put it on a burner over medium-low heat to make sure it gets completely dry. Good luck! Best, Lynn C.
Read MoreAsked Jan 06, 2020 by Emily W.
I hope I'm not repeating a previous question but I can't find it on the Q & A list.
What is your preferred method for seasoning carbon steel cookware? I have encountered several different recommendations, from boiling potato peels in oil or water, to heating the pan with oil on the stove on high till lots of smoke is produced, to baking with oil for an hour-plus oven method at 350F, to a 20-minute stir fry with sliced onions, ginger, or scallions. This last method was recommended for the Kimball Wok which I just seasoned and it worked well. Is this what Milk Street recommends for all my new carbon steel pans and skillets? Same with cast iron? I generally use flax seed oil, by the way.
Answered by Lynn Clark
Hi Emily - if you go to the link to this discussion: https://www.177milkstreet.com/discussion/discussion/comment/88#Comment\_88
you can find Chris's favorite method for seasoning carbon steel pans. Good luck! Best, Lynn C.
Read MoreAsked Jan 05, 2020 by Zimran A.
I've been looking into argentine grills (parillas) and they are quite expensive for what seems like a simple cooking technique (https://www.177milkstreet.com/2019/08/grills-of-the-world). I was wondering if anyone had details on how they actually work -- there may be a cheaper solution.
First, Argentines cook their steaks for hours. How do they keep the meat from becoming a hockey puck? I can only think that it's kept far away from the fire, in which case is there anything special about doing it over embers vs it being in an oven? Maybe the wood embers impart a smokey flavor, but in that case why not just cold smoke the meat first? (I have a smoker). Maybe a smoker has too moist an internal environment for good crust formation, in which case does heating it in a low oven create the same problem?
Heat control in a parilla comes from raising and lowering the grates, but you can also just really offset the embers. Is there an advantage in using height vs fewer embers/embers to the side? And finally, parilla grills as v shaped to siphon off the fat. Does this really work?
I'm thinking I can get the same effect with a simple campfire grill and a wood fire on a grate to the side to generate embers. What am I missing?
Answered by Lynn Clark
Hi Zimran - I think what you're finding is that Argentinian grills are expensive outside of Argentina because they are not common outside of Argentina. For Argentinians this grill style is everywhere and often homemade. I'd say the functionality of a parilla is not all that different from indirect cooking on a charcoal or gas grill. Indirect cooking is when the hot, ashy coals are banked to one side leaving an area without coals. On a gas grill you would simply heat one or two burners on high and turn off the remaining burner. Meat is cooked, covered, slowly farther away from the fire using the ambient heat inside the grill and then moved above the fire to sear or char. In the case of a parilla, the grill is more open so the ambient heat isn't contained, which means the meat will take longer to cook. I think this, combined with the fact that they are usually cooking some pretty large pieces of meat, contributes to the amount of time you are seeing the meat on the grill. Many Argentinians also prefer their meat cooked medium to medium-well. My conclusion is that, if you are already using a two-level fire for indirect cooking on your grill, you're likely getting a similar effect to a parilla. Whether it makes sense to do it on the grill or in the oven is more of a personal, and likely seasonal, preference. Do you want to add some smoke? Do you simply prefer the flavor of charcoal-grilled meats? Do you just want to sit outside on a nice summer day with a couple of beers while your grill cooks your dinner? If yes, choose the grill instead of the oven. If it's particularly cold or windy out you're never going to get enough ambient heat from the grill to cook meat low and slow so, in that case, I'd choose the oven. In any event, we're huge proponents here at Milk Street of grilling using indirect heat for tender and flavorful meat. Hope that helps! Best, Lynn C.
Read MoreAsked Dec 31, 2019 by Joann P.
I made these cookies and was amazed at how yummy, chewy they were. My problem is that the sugar spice mixture that they were rolled in almost burned on the bottom of the cookie. Any suggestions?
Answered by Matthew Card
What kind of baking sheet are you using? I have the best luck baking these on parchment paper or Silpat silicone mats. A dark, unlined pan could lead to burning.
Read MoreAsked Dec 31, 2019 by F3rgus0n
After I read the cai dao article I bought a knife and it is the best knife for chopping herbs and vegetables. And it rusts.
I wash it with a silicon sponge to remove the rust and oil it with mineral oil. It appears clean but when I chop an onion I have faint rust on the onion. The cai dao will have a rusty smear.
Can someone address the use of the cai dao and the use of “rusty onions”!
Answered by Matthew Card
The simple solution is Camelia oil! Used by Japanese cooks to keep their carbon blades rust free, wipe it on. and wipe dry with a paper towel.
For rust spots, use a little coarse salt and neutral oil to scrub the blade clean.
Read MoreAsked Dec 30, 2019 by Jean L.
I'm allergic to coconut. How can I substitute for it in recipes, especially curries?
Answered by Elizabeth Mindreau
Hi Jean,
You could try using heavy cream, half-&-half or alternative milks like oat or almond milk. We have not tested all of our curry recipes using alternatives, so we cannot guarantee the results. We did, however, learn to make Butter Chicken using ground cashews and water instead of cream. You could check out the method we used for that recipe and see if it might work for your coconut milk sub.
https://www.177milkstreet.com/recipes/butter-chicken
Read MoreAsked Dec 30, 2019 by Gwendolyn J.
# What can I substitute for dry sherry in PORK AND CHORIZO STEW WITH PEPPERS? We don't keep any alcohol in the house.
Answered by Matthew Card
I'd recommend a smaller amount of good-quality aged sherry vinegar.
Read MoreAsked Dec 30, 2019 by Amanda N.
Hi.. I made these and they were so different from my meatballs.. my friends and family loved them.. so now these are it for us.. BUT.. the article about them discusses the use of parsley in Italy to make them more then once yet the recipe doesn't call for parsley at all. I was wondering why ?? Thank you
Answered by Matthew Card
I think we ultimately found the parsley wasn't necessary and we always aim to streamline our recipes. If you like, feel free to add!
Read MoreAsked Dec 29, 2019 by Mitchell G.
First, a caveat - I hate it when people modify a recipe and then complain about the results, as if it's the original recipe's fault. I'm not complaining - just asking ;-)
I made the Palestinian Upside-Down Chicken and Rice recipe from the recent issue of the magazine. I did substitute boneless, skinless breasts for the bone-in, skin-on thighs and reduced the oil by roughly a quarter. The end result was VERY aggressively spiced. My wife couldn't tolerate it. We both liked the preparation method and thought it had some potential though.
Are the seasoning amounts in the recipe correct? I was thinking that the significant reduction in fat after my modifications might impact how the spices worked if they were fat soluble. I'm planning to try it again in the future, maybe with half the seasoning (and perhaps when my wife is on a business trip to avoid the "are you nuts?" stare :-)
Thanks!
Mitch
Answered by Matthew Card
Hi Mitchell,
The reduction in oil and fat from the chicken thighs does impact how the spices are perceived. The fat will mellow out the spices. I'd suggest in the future reducing by a quarter if swapping out white meat for the thighs.
Read More 
