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This week, writer Dave Stroup takes us inside the Academy Awards of water, tasting water that is infused with the “frequency of love” and the “pulsations of the universe.” Plus, filmmaker David Gelb talks “Jiro Dreams of Sushi” and Netflix’s “Chef’s Table”; we share our recipe for a coconut milk rice pudding; and Dan Pashman asks one of the most pressing questions of our time—should the pizza emoji have pepperoni on it?
This episode is sponsored by King Arthur Flour.
Questions in this Episode:
“As I have limited storage for stockpots and for frozen stock, are there downsides to making more concentrated stocks and broths? For example, using half the water (leaving other ingredients as called for in the recipe), then adding water when stock is used to make soup in order to bring the stock to its appropriate concentration?”
“I have a question about the difference between using a hand mixer and a stand mixer. I recently made the same recipe twice one with the hand mixer and then when that died I treated myself and bought a standing mixer and I made the exact recipe again and it came out very different so I had a question about that.”
“There are so many ways to incorporate garlic: The whole clove, with or without peel; Thoroughly smashed; Crushed with the side of a knife; Crushed into a paste with kosher salt; Crushed in a press (which seems to be out of favor); Thinly sliced; Grated with a microplane; The whole bulb roasted whole. There must be differences in how they spice up food, but what are those differences?”
“We use a lot of bone-in, skin-on chicken thighs at my house. I trim them of excess skin and fat, and put the trimmings in the freezer, in hope that I can make schmaltz with them. Can I make schmaltz with these? How? Best way to store schmaltz? Uses for schmaltz?”
"I recently made a French Country apple galette with an apricot jam topping. I covered the galette with Tinfoil, after we had taken a few pieces. I placed it in the refrigerator and after a few days, I noticed that the tinfoil had hundreds of micro holes- pin sized and when I examined the apricot jam topping under a microscope, I noticed the Reynolds “thick” tinfoil had liquefied to tiny pin drops. Why does this occur and why aren’t cooking shows pointing this out?"