Cooking

Answered by Elizabeth Mindreau

Hello Isaac – We haven't made this using all Parmesan cheese but, considering that our recipe uses a mix of Parmesan and pecorino Romano, we think it should work just fine. We also have not made this using wine, so we cannot say how this would turn out. You could experiment by adding a small amount of dry white wine (a couple tablespoons to 1/4 cup) about a minute before adding the cheese to allow for the sharp taste of the alcohol to burn off. Again, we have not tried this, so you might need to make it a couple of times to work out exactly how much wine to add and at exactly what point. Please let us know how it turns out!

Answered by Elizabeth Mindreau

Hello Adam, When you dry-brine beyond 24 hours, the meat starts to cure and become tough. We have not smoked a turkey at Milk Street so we cannot give any advice on that process. Best wishes for a happy holiday!

Answered by Elizabeth Mindreau

Hello John – Your method sounds like a great plan for easing the stress of holiday cooking and if you are happy with the results, we see no reason to change it. Pulling the turkey meat is easiest before refrigeration and reheating it with broth will remedy any drying out that might happen in the fridge. As they say, if it ain't broke don't fix it! We wish you and your family a very Happy Thanksgiving!

Answered by Elizabeth Mindreau

Hello Susanne, We actually did a lot of testing of lemon grass substitutes earlier this year and, unfortunately, did not find any of them to be worth purchasing. There are many sources online that suggest using lemon zest if you can't find fresh lemon grass. One source says that it is the closest common ingredient to lemon grass but the fragrance will not be as intense and complex. They say to use about ½ teaspoon lemon zest for each stalk of lemon grass. Below is the testing information that ran in the July-August issue of our magazine. Taste Test: For Lemon Grass, Accept No Substitutes The fresh lemon grass available in the U.S. tends to be old, fibrous and woody, which is why we peel away the outer layers and even then usually discard the stalks after they have simmered in our cooking liquid. So we wondered whether any of the alternatives available at most grocery stores—including dried, powdered and pastes—were a better choice. They were not. We tested nine of them in steamed rice and found all of them lacking. Though the dried stalks had the best aroma, flavor was muted or unpleasant. Tasters described Wise Wife dried lemon grass as having a citronella candle flavor and Pride of India as acrid and bitter. Also, the dried stalks typically come in small pieces that are more complicated to steep and strain. The powdered options offered little or no flavor. Worse, Spice Way powdered lemon grass actually gave the rice a greasy texture. Meanwhile, the pastes had a sour, tinny flavor from citric acid or other preservatives, and they often contained other ingredients that muddied their flavor, including sugar, lime juice and oil. So fresh—even when it isn’t the freshest—really is best. When shopping for lemon grass, look for stalks with a firm texture, good fragrance and supple leaves. Opt for the heaviest, most bulbous stalks; older ones become lighter as they lose moisture. And use the scratch-and-sniff test: Gently scratch the base with a fingernail to see how much fragrance is released. To use fresh lemon grass, trim the base and the upper part of the stalk so only 4 to 6 inches of the bottom remain, then remove any dry outer leaves. Be sure to also bruise the stalks to release their essential oils. A meat mallet or rolling pin works well.

Answered by Elizabeth Mindreau

Hello David, We would not recommend dry-brining beyond 24 hours, because the meat will begin to cure and become tough. We also would not recommend seasoning the meat with a spice rub at the same time as the dry-bine. The spices will not penetrate the meat as the salt does and could become dull and muted. It's best to add the spices after you remove the dry-brined meat from the refrigerator and let it sit for an hour before roasting.

Answered by Matthew Card

Hi Kim, It's alway best to salt your steaks well in advance of cooking. I typically take them out of the fridge an hour before cooking and season GENEROUSLY with kosher salt on both sides. Leave at room temp. Then, just before grilling, I blot dry with paper towels, season GENEROUSLY with black pepper, then drizzle with a very small amount of oil; a little can prevent sticking and enhance browning whereas too much will cause flareups. Blotting dry removes excess moisture, which means the steak will begin to brown faster and develop a flavorful crust. Best, Matt

Answered by Elizabeth Mindreau

Hello, Harissa sauce is harissa paste that has been loosed up with additional oil, so your instinct to use less oil is perfect. Adjust according to how you want the final taste and texture of a dish to be. Perhaps make note of the brand of Harissa sauce (or paste if you find it) and the adjustment you make next to each recipe so that you will know exactly what to do each time you make a dish. Best, The Milk Street Team

Answered by Chris Kimball

You can use parchment paper - I have even used it baking pizza in a very hot oven. It can char and turn black but it won't burst into flames (well, don't hold me to that - it has never happened to me!)

Answered by Chris Kimball

I have found that flavored oils - check out Boyajian - often have more flavor than extracts but I checked their site and they do not have an apple oil. I think that the extract is the best way to go - just add more to get what you want. I found this apple extract but not sure how good it is: https://www.amazon.com/Natural-Apple-Extract-Baking-Flavoring/dp/B09XRJKZ33/ref=asc\_df\_B09XRJKZ33/?tag=hyprod-20&linkCode=df0&hvadid=693556044361&hvpos=&hvnetw=g&hvrand=1340838846329543532&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9199042&hvtargid=pla-1821519746106&psc=1&mcid=dd9b28fbe19a357fbf05a2b3cb157b68

Answered by Matthew Card

Hi, Grilling can be a real pain in the neck, so I understand why you don't grill. We typically include instructions for broiling or indoor cooking when it's a fairly easy translation. Broiling generally works for grilling, but it's important to remember a few key points. For starters, there's the equipment. A broiler tray, or wire rack set on a rimmed baking sheet, is essential in that it mimics a grill grate and allows liquid to wick away rather than pool on the pan. Then it's crucial to get the pan's height adjusted to the heating element. Usually, its between 4 to 6 inches. Your oven rack should be adjustable to these heights, but you can always put always invert a rimmed baking sheet and place your baking pan on top of it if you need to "fudge" the height. Thirdly, pay CLOSE attention. Depending on the intensity of the heating of the heating element, foods can cook very quickly. Don't walk away! For the potato salad, I would follow the recipe, but broil the potatoes on a broiler tray 6 inches from heating element, turning them as they brown. It should take about 6 minutes. Best, Matt C.