CookingAsked May 04, 2020 by Sheila L.
how do I make and store home made bread crumbs from brioche (both fresh and stale) I want to make plain bread crumbs and herbed bread crumbs, and how long will they last in what kind of containers?
THANKS
Answered by Lynn Clark
Hi Sheila - The easiest way to make breadcrumbs is to process chunks of bread (fresh or stale) in a food processor. You can use them fresh as-is or transfer to a sheet tray and dry them in a low oven (300 degrees) or toss in oil and toast in a 350 degree oven. For storage, I would transfer to a zipper-lock bag and store in the freezer. They stay fresh in there for about 3 months. Good luck! Best, Lynn C.
Read MoreAsked May 01, 2020 by Morgan B.
Hello there! I was recently diagnosed with a medical issue that has led to me reducing or eliminating fats, such as oil, butter, and certain dairy fat percentages, in order to reduce tummy struggles, and was hoping to learn about resources, such as cookbooks, that I might utilize when trying to adapt to my new dietary restrictions. I have been adjusting recipes from some of my favorite cookbooks, but thought it couldn’t hurt to see what other resources and help there may be when considering reduced and no-fat cooking and baking. Thank you for your help!
Answered by Lynn Clark
Hi Morgan - I'm so sorry to hear about your stomach troubles. Unfortunately, at Milk Street, we don't specialize in reduced- or no-fat cooking so we don't have any specific resources in our library. I don't have any first-hand recommendations, but I have heard good things about the [Skinnytaste](https://www.amazon.com/Skinnytaste-Cookbook-Light-Calories-Flavor/dp/0385345623/ref=zg_bs_4323_3?_encoding=UTF8&psc=1&refRID=H784D84SCTX1ZDC1G9V5) Cookbooks. I'm sorry I can't be more helpful but maybe the other board participants also have some suggestions! Best, Lynn C.
Read MoreAsked May 01, 2020 by Lisa A.
I love the flavor that garlic adds to recipes, but I am allergic to it. Because garlic is in so many recipes, what can I use as a substitute without sacrificing flavor?
Answered by Lynn Clark
Hi Lisa - Unfortunately, you're not the only Milk Street reader who has this allergy and this is a common question. If you link to this discussion, you will find some suggestions we've provided previously. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 28, 2020 by Sarah K.
I am beginning to suspect fish sauce is like cilantro - you either love it or you hate it. I have made two Milk Street recipes that incorporate fish sauce (Grilled Cilantro-Lime Skirt Steak and Vietnamese Caramel Chicken). Two in my family loved the flavors and two felt like the fish sauce was overpowering; regardless, the fish sauce flavor is too pungent for the office. What suitable substitute can be used in place of fish sauce?
Answered by Lynn Clark
Hi Sarah - You can find some suggestions for substitutes for fish sauce in this conversation. I hope you find something that works well for your family! Best, Lynn C.
Read MoreAsked Apr 28, 2020 by Sarah K.
Recipes often call for 28 oz cans of whole, peeled tomatoes, which are then broken into bite-sized pieces. What is the difference between whole and diced tomatoes (other than the fact that the diced tomatoes are already in bite-sized pieces)?
Answered by Lynn Clark
Hi Sarah - Whole canned tomatoes have been (usually) peeled and packed in tomato juice or purèe. Diced tomatoes are whole tomatoes that have been machine-chopped and packed in juice or purèe. Many cans of whole tomatoes and all cans of diced tomatoes have an additive called calcium chloride added to help the tomatoes stay firm. The diced tomatoes have more surface area exposed and, therefore, are exposed to more calcium chloride causing them to be too firm. They won't break down during cooking. Generally, we recommend whole, peeled tomatoes so we have more control over the texture of the tomatoes - if we break them down by hand some pieces can almost melt into a sauce while other, larger pieces will still have some texture to them. Hope that explains it! Best, Lynn C.
Read MoreAsked Apr 27, 2020 by Mildred B.
Can I use all bread flour or all purpose flour instead of the whole wheat flour?
Answered by Lynn Clark
Hi Mildred - We haven't tested it, but I think you could use all bread flour or a/p flour in this recipe with a couple of caveats. You will lose the traditional "wheat-y" flavor of pita and it will be more like a flatbread. Choosing bread flour will maintain more of the "chew" expected in pita bread. Finally, because the recipe was developed with half wheat and half bread flour it's possible that, when made with all bread or a/p, the resulting dough may be wetter and too sticky (whole wheat flour absorbs more water so we would have accounted for that by adding extra water to the recipe). You may need to add a little more flour, a tablespoon at a time, to get the right texture. The dough should be just slightly sticky when it's ready. Good luck! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Eileen B.
Want to make the Senegalese braised chicken with onion and limes but cannot find fresh habaneros. What can I use? Will habanero hot sauce work?
Answered by Lynn Clark
Hi Eileen - Sorry for the delay in answering your question - somehow it slipped through without us seeing it. I've made the Chicken Yassa a number of times using jalapeño, so that would be a fine substitute. If you'd like thing spicier, I would recommend a combo of fresh jalapeño and your habanero hot sauce. I think the fresh chili is necessary to add fruitiness to the dish. Good luck! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Layne S.
I originally posted this question to the recipe page for https://www.177milkstreet.com/recipes/taiwanese-five-spice-pork-with-rice-lu-rou-fan.
I am blessed that I have access to an H Mart, so when the recipe called for low-sodium soy sauce, which I almost never buy, I was wondering if I could use dark soy sauce, which I knew was lower in sodium than regular light soy sauce (light as in lighter, not lower sodium) and which I had on hand.
So in the interest of science, I decided to try it. I used 1/4 cup dark soy sauce to mix into the ground meat and I used 1/2 cup dark soy sauce mixed with 1/4 cup tap water to thin it out a little when simmering the sauce. Hedged my bets a little with that 1/4 cup of water :) The end result was great! It wasn't too salty at all, in fact I might even try it with a full 3/4 cup of dark soy sauce next time.
Anyway, that's an option for folks who might have a somewhat well-stocked pantry/fridge for chinese cooking. I appreciate having the option to use either depending on what's on hand.
Answered by Lynn Clark
Hi Layne - thanks for your sharing your suggestion. Happy cooking! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by melanie C.
I made your Egiptian street food chicken thigh recp. and it was wonderful, but next time I will leave out the chopped green olives--I did not think it added anything to the dish, but I was so proud to have made something so exotoc!!!!
Since I am nt going to the store very much right now, amd the last 2 stores I went to did not have Harrasa spice,/paste is there any way I can make it at home with the couple of spices I have?
Answered by Lynn Clark
Hi Melanie - I'm so happy to hear that you are expanding your cooking repertoire! We do have a recipe for making harissa at home. You should be able to find all of these ingredients at your local market. If you can't find white balsamic vinegar you can substitute white wine vinegar or even white vinegar to similar effect. Hope that helps and good luck! Best, Lynn C.
Read MoreAsked Apr 24, 2020 by June H.
I continue to struggle with correctly cooked veggies. I often get the spectrum in terms of doneness. Though I cut them to similar size and either add at different stages of cooking or pre-cook those that take longer and add them once the stir frying has begun, I just can not get the timing right. My husband and I love using our wok and want to eat vegetables that are fresh and have some texture. No more mush with crunch. Thanks!
Answered by Lynn Clark
Hi June - it sounds like you are doing the right things - cutting everything to a similar size and adding longer-cooking veggies first. Wok cooking \can\ be a bit challenging since everything happens so fast. My recommendation would be to taste test the vegetables often to figure out the timing to achieve the texture you prefer and then remove the vegetables once they are just shy of that texture. Add them back in at the end to very quickly cook with the sauce. They will continue to cook a little bit at this point and hopefully not be overcooked. Good luck! Best, Lynn C.
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