Cooking

Answered by Lynn Clark

Hi Jake - To streamline the recipe we wanted to make sure it could be made with pre-ground chicken from the supermarket, which is almost exclusively ground breast meat, so we didn't test this with thighs. Due to the extra fat in thighs and its different texture - breasts are more firm, thighs are more "shred-y" - we don't think this swap would work in this recipe. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Kacy - First, at the bottom of the recipes on the website you can see if a recipe has been "Featured In" our tv show or in a website video. You can also look through the episodes of the TV show under the TV Show tab on the website. Second, bruising is a technique used to release the flavors and aromas of certain ingredients, such as herbs, spices, garlic, ginger, and lemongrass. It involves gently crushing or pressing the ingredient with a tool such as a mortar and pestle, the back of or heel of a knife, or even your hands. This releases the oils and juices within the ingredient, intensifying its flavour and aroma. Hope that helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi John - We often reach for acidic ingredients when we want to “brighten” or “lift” a dish. When an earthy, savory, starchy and/or rich dish needs contrast, vinegars and other tart ingredients are the perfect fit for the job. They lend much-needed lightness to meals that can otherwise feel heavy. That contrast makes any dish more interesting and pleasurable to eat. Acids also balance other flavors. We experience acids as sour-tasting; that sourness balances both saltiness and sweetness. If a dish is too salty or sweet, try adding something acidic. It’s also important to have different sensations—warming vs. cooling— in our food. These differences may refer to actual temperature differences (hot vs. cold) or to the sensation, or effect, that an ingredient has. Think about a dollop of yogurt on top of a bowl of chili. There’s contrast in temperature and also in sensation: the creamy, tart yogurt is cooling, while the rich, meaty chili is warming. On the flip side, consider chili flakes: their temperature is likely room temperature or cooler, but they have the effect of warming us up. When it comes to acidic ingredients, even if they are used at room temperature, we experience them as cooling in culinary terms. Hope that helps explain it! Best, The Milk Street Team

Answered by Lynn Clark

Hi Toni - You can replace with a combination of soy sauce and rice vinegar in a 1:1 ratio. Best, The Milk Street Team

Answered by Lynn Clark

Hi Mary - The key to finely shredded/flossed chicken, especially when using chicken breasts, is to cook it in liquid for a longer time over low heat. This will allow the small amount of collagen in lean chicken breasts to convert to gelatin, which softens the muscle fibers that allow you to shred it more finely. You can either shred it using two forks, your hands, or cut the chicken into smaller pieces and add it to your stand mixer. A couple of minutes in the mixer will quickly shred chicken into fine pieces. Good Luck! The Milk Street Cooking Team

Answered by Lynn Clark

Hi Natalie - If you asked ten different people this question we guess you would probably find the answers split down the middle. Some folks believe that it should go bun, burger, cheese, tomato, (onion, pickles) and lettuce on top arguing that the hot cheese will “glue” the tomato in place and keeping the lettuce further from the hot burger will keep it from wilting. Others feel that all of the toppings should actually be “bottomings” since the lettuce can act as a barrier between the burger and the bun to collect any juices that might make the bottom bun soggy. We feel like this stacking order is particularly preferred if you are using shredded lettuce and onions since they create a pretty tight bundle on the bottom that doesn’t slip and slide. Whichever stacking method you choose (and it’s really personal preference), make sure to add condiments to both the bottom and top bun. We like the more delicate flavor of mayo on top and ketchup and mustard on the bottom, but if you’re using a burger sauce just add a dollop to both buns. This will help secure whatever you add next. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi Emanuel - It's hard to tone down a spicy food successfully, which is why we try to advocate for making chili from scratch so you have more control over the heat level. There is some evidence to suggest that you can tone down heat with some sugar or acidity (vinegar or lime juice), but we aren't sure it would work well enough. You could also try diluting the chili by adding more tomato - diced, pureed, or crushed. Good Luck! The Milk Street Team

Answered by Rosie Gill

Hi Mel - What kind of potatoes do you use and at what point do you add them? For freezing and reheating, it is best to use Yukon golds or other waxy potatoes, rather than Russet or floury potatoes. Also, if you add the potatoes near the end of cooking, I would portion out the amount of soup you want to freeze before adding the potatoes and freeze that without potatoes in it. To the remaining, hot soup add just the right amount of potatoes for that meal. When you defrost and reheat the reserved portions you can then add raw potatoes to cook in the heating soup. I hope this helps.

Answered by Elizabeth Mindreau

Hello James, I'm afraid we do not develop recipes using gluten free flour. The King Arthur Flour website has a lot of good information for making gluten free pie crust. You can use one of theirs and fill it with the Yelapa-style fillings. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Joshua, According to a vintage Spice Islands booklet, you can use the Beau Monde spice blend to season steaks, fish and poultry before grilling or broiling. They suggest using 1 teaspoon of the spice blend per pound of meat. Of course, you can adjust the amount according to your taste preference. You can also find a recipe online for Ernest Hemingway's favorite hamburger which includes 1/2 teaspoon of Beau Monde seasoning. Best, The Milk Street Team