Cooking

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

Answered by Elizabeth Mindreau

Hello Craig, We do not currently have any cranberry sauce recipes, but it sounds like you are making some good ones. The internet is full of recipes. The New York Times Cooking website has a lot of good information, but you have to be a subscriber to access it. Free websites like Food52 and TheKitchn are also good sources for new ideas. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Hank, Our editorial director visited Hungary recently and brought back some tubes of paprika paste for our recipe developers to work with. The store team is also looking for one to sell in our store so hopefully we can make it easier for you to access in the States! Best, The Milk Street Team

Answered by April Dodd

Karmen - do you soak the almonds before beginning the process of pureeing them? You may find it easier to achieve a creamy consistency if the nuts are pre-soaked. But don't throw out that soaking liquid: you can warm it to just under a boil, then drizzle it into your food processor or blender to thin and smooth the butter. You can also reduce the risk of the butter seizing upon addition of maple syrup by thinning the maple with a bit of hot water before drizzling it in. I hope this helps for your next batch! -April D.

Answered by April Dodd

Great question, Elizabeth! Our go-to approach for peeling garlic is to crush cloves under the heel of the hand, or under a knife - a nakiri works particularly well here - then peel away the papery skin. However, for 300+ cloves of garlic at a go, this technique might not be speedy enough. A faster approach that you can try is to use a sharp knife to cut off the very top of entire heads of garlic. Then, break the cloves apart and place them in a large, stainless steel mixing bowl. Cover that bowl with another bowl, hold the edges firmly, and vigorously shake the whole thing for about 20 seconds. You should find that almost all the skins slip off or can very easily be picked off. Give that a try and let us know how it goes! -The Milk Street Team

Answered by Lynn Clark

Hi Leta - We would recommend braising the turkey breast in a low oven (325 degrees) and using a combination of low-sodium chicken broth and water (1:1 ratio to prevent it from being too salty, but still adding some flavor). Feel free to add any whole spices to the braising liquid to further season it as well. Whole cumin or coriander seeds and/or some dried chilies would be nice here. Best, The Milk Street Team