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The world of fermentation.
Meet the YouTube star who recreates recipes from classic movies and TV shows. Also on this week's show: the amazing food of the Islamic world from the perspective of cookbook author Anissa Helou; J. Kenji Lopéz-Alt talks turkey skin; Indian-spiced butternut squash soup; and make-ahead blanched greens.
Questions in this Episode
“Today most turkeys have been injected with some sort of salt solution. If one wanted to brine a turkey, should these pre-injected turkeys be avoided? Wondering if they would absorb too much liquid and would affect the texture of the meat?”
“I have a question about cornstarch. I have made several one-pan stir-fry-type recipes that call for whisking together a slurry of soy sauce, spices, ginger, and cornstarch. The recipe photos always show the dish with this gorgeous thick, glossy, clinging sauce but when I make it, the sauce is often cloudy, watery, and doesn't stick to the vegetables. I believe I'm following the recipes fairly closely and the taste is fine but can you give me any tips for achieving that perfect glossy sauce?”
“I love your recipe for stovetop chocolate cake. I was wondering if I could omit the chocolate and use the same base for other flavor cakes, like rum or butter flavor with nuts and dried fruits?”
“I was making a flourless chocolate torte a few weeks ago. I melted the chocolate, the butter, and the sugar all together. And then it said to beat the eggs in but one at a time. Why is that? Why can’t I just dump them all in at once?”
“I work remotely out of the house. This allows me to get little things done throughout the day around the house when I'm able to take 10-minute breaks. On nights I cook dinner, I like to take care of the meal prep and the mise en place during the workday. So I'll chop onions, peppers, mushrooms, whatever, to save time when cooking everything later on. My question—are there any vegetables that would have a negative effect when you prep them too early? And what about meat?”