Cooking

Answered by Lynn Clark

Hi Amy - This probably won't work for a couple of reasons. First, the amount of meat in this recipe is low and would yield a pretty small meatloaf that would likely be too small for an average-sized loaf pan. Second, this mixture is quite delicate and tender and, without some additions to strengthen it (like eggs), would probably not hold together as a meatloaf. Best, The Milk Street Team

Answered by Lynn Clark

Hi Federica - We would probably put them in a skillet with a little bit of reserved pasta water (maybe a few tablespoons - 1/4 cup of water?) over low - medium-low heat until they are hot again. Then toss with the pesto. We always recommend adding a little bit of reserved pasta water with pesto anyway so it shouldn't negatively impact the sauce. Best, The Milk Street Team

Answered by Lynn Clark

Hi Joshua - We definitely don't think it's your Kitchenaid mixer or stainless steel bowl. That being said, you do want to make sure your bowl is clean and free of any remnants of fat or grease. A quick wipe with lemon juice or vinegar will remedy that issue. Other than that, here are some other possible troubleshooting areas: Are you temping your sugar syrup? If so, it should be at 240 degrees before adding it to the gelatin in the mixer. You might want to calibrate your thermometer to make sure it's working properly. Even a degree or two off could cause the marshmallows to resist setting up. Under-whipping the egg white-sugar-gelatin mixture is probably the most common issue. You want to whip the eggs until the bowl is just warm to the touch and the mixture holds a soft shape before falling back onto itself when you pull up the whisk attachment. Any delays can wreak havoc on candy making. Have all ingredients ready to go and tell your family that you can't be interrupted! Once the sugar syrup is ready it needs to be added to the bowl immediately - you don't want it to cool down too much. Likewise, once the mixture has been whipped fully work quickly to transfer it to the prepared pan. Weather or climate is another area that can significantly affect candy making and, particularly, meringue or marshmallows. Living in a particularly humid climate, if it's a rainy day, or the temperature of your home (too warm) are all things that can all prevent marshmallows from setting up properly. Milk Street is located in the Northeast and we find there are many days that just aren't great candy making days in our climate. Hopefully reviewing some of these tips will help you identify where you think things aren't working properly. Good luck and let us know how it turns out next time! Best, The Milk Street Team

Answered by Lynn Clark

Hi Sonya - Canned coconut milk and the kind you find in the carton are technically not the same product. Although they both contain coconut milk, the boxed kind is meant to be used as a beverage and, therefore, contains more water. The canned kind has a higher fat-to-water ratio and, therefore, will produce thicker and more flavorful dishes. You can make your own coconut milk, which is pretty easy. To make coconut milk from unsweetened shredded flakes, take 1 1/2 unsweetened coconut shreds/ flakes and 4 cups of warm water. Place in a blender and blend for 2 minutes. Strain using a cheese cloth in a clean container. Best, The Milk Street Team

Answered by Lynn Clark

Hi Joanne - I would recommend cubing the bread, freezing it, then thawing and drying. That way, if there is any moisture left from freezing and thawing (ice particles on the outside that melt, for example) you will drive that moisture away by drying it before using it in the stuffing. This will ensure that the bread is ready to soak up all of the flavorful liquid you're using to make your stuffing. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Joshua - Bison is literally and figuratively a different animal when it comes to BBQ. Beef is 5x fattier than bison and takes about 1/3 longer to cook. Because of this, we would probably recommend smoking a bison brisket for an hour or two over very low heat and then wrapping the meat and braising it in it's own liquid. I'd even argue pressure cooking or slow cooking would be good options here. Because the meat is so lean it really needs the added moisture of braising so it's not ideal for dry BBQ'ing. As for flavor profiles, bison is gamier than beef so you can likely do anything and it would hold up to the bison. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi Joshua - Ha! There are tons of flavor variations for spaetzle out there. Basically, if you think of it as a grain side dish like orzo or even pasta the variations are endless. You can also use the spaetzle maker to rice potatoes for mashed potatoes. We also have this amazing recipe for Passatelli in Brodo (recipe here - https://www.177milkstreet.com/recipes/passatelli-in-brodo). Passatelli are sort of like longer spaetzle made with parmesan, breadcrumbs and egg that are poached and served in chicken broth. It's my new favorite "chicken soup" for winter. Enjoy your new toy! Best, Lynn C.

Answered by Lynn Clark

Hi Mitch - You always have the most fun party ideas! :-) My only tip is something they do at the dumpling shop I go to sometimes. They paint the dumpling wrapper with just a small marking made with food coloring so they know which are pork, shrimp, tofu, etc. Each flavor has a corresponding color. There are also edible markers that are used for cake decorating that might do the job as well. Not sure if/how that might work when boiling, but maybe it's worth a trial run? Good luck and have fun at the party! Best, The Milk Street Team

Answered by Lynn Clark

Hi Susan - It depends on which salsa you are referring to. The Salsa Macha calls for dried guajillo, ancho, and morita or chipotle chiles. The Charred Habanero Salsa calls for fresh habanero chiles. The Fresh Tomatillo and Serrano Chile Salsa calls for fresh Serrano chiles. Best, The Milk Street Team

Answered by Lynn Clark

Hi Lynne - Tamarind paste, also referred to as tamarind pulp, is what you will find in a large, compressed block made from the fleshy membrane that surrounds the tamarind seed pod. Tamarind pulp/paste will need to be rehydrated before use. We find this to have the freshest, brightest flavor and what we would choose for all recipes that call for tamarind. Tamarind paste concentrate is a cooked down, intensely flavored, syrupy version of the fruit. It often has a pickling agent or preservative added, like sodium benzoate or citric acid. Sometimes it has a slightly harsh, biting aftertaste, and lacks that fresh oomph of tartness. However, it is obviously much more convenient to use since it can be added to a dish straight from the jar. Our advice - if you want to use a tamarind paste concentrate, do a taste test of a variety of brands and compare to tamarind pulp to find one that most closely replicates its fresh flavor. We sell one in our store that we find has the best flavor - https://store.177milkstreet.com/products/organic-tamarind-paste?\_ga=2.43140901.1609184027.1624289759-231807635.1624289759. Best, Lynn C.