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Asked Jun 03, 2021 by Gary M.
The recipe calls for "white sugar" - is that regular sugar or powered sugar? Going to make a huge difference. Please use the common name of items and be more precise - thanks
Answered by Lynn Clark
Hi Gary - White sugar is simply another commonly-used name for granulated sugar. Best, Lynn C.
Read MoreAsked May 06, 2021 by Claudia M.
In 2019 I made a large jar of preserved lemons, and I still have about 1/3 of it left. How do I know if it is still save to use? It does not smell "off", there is no mold/funny color, and it does seem to taste ok, but I am still a bit nervous about using it. Is there a rule of thumb or way to tell if something preserved has spoiled, other than sending yourself/family/guests to the er?
Answered by Lynn Clark
Hi Claudia - Most reputable sources would recommend keeping preserved lemons for about a year. Especially if the jar has been opened. Best, Lynn C.
Read MoreAsked May 06, 2021 by Ellen T.
Can I leave fennel seed out a a reciept or should I substitute with something else. Capers I can do on the side-- I love them He also hates mint, can I leave that out.
Answered by Lynn Clark
Hi Ellen - You can definitely leave fennel seeds out of a recipe, but it will, obviously, affect the flavor. Depending on the recipe, you can substitute with another seed such as cumin, dill, or caraway. You can also skip mint and, depending on the recipe, replace with parsley or cilantro. Good luck! Best, Lynn C.
Read MoreAsked May 01, 2021 by James M.
In the Milk Street store, under the Kotobuki Clay Rice Cooker, there is a picture of a hotpot dish with broth, seafood, tofu and dried shiitake mushrooms. Could we get a recipe for that dish or any authentic Asian hotpot dish. Thanks.
Answered by Tonya Johnson
Here is the link to the recipe: https://www.justonecookbook.com/chanko-nabe-sumo-stew/
Read MoreAsked Apr 28, 2021 by Alena P.
I accidentally added the madeira to the marinade when it was supposed to be added as a later step. What affect will this have on the marinade?
Answered by Lynn Clark
Hi Alena - I'm assuming you already finished this recipe but we did not include the madeira in the marinade for two reasons. First, because it's a fortified wine. Fortified wines have a higher alcohol content than regular wine and, when used in the oven, can ignite under the right (wrong?) circumstances - a covered pot, an increase or decrease in oxygen in the oven, etc. Second, because we didn't want to dull the flavor of the madeira during the long braise. Since we haven't tested this I would probably recommend that you cook this on the stovetop before so the alcohol in the madeira has a chance to burn off before transferring it to the oven. Best, Lynn C.
Read MoreAsked Apr 06, 2021 by Betsy E.
My son received Milk Street's Fast and Slow as a gift and is eager to make many recipes. Unfortunately, many call for alcohol, and we are an alcohol-free home. I have spent some time googling and am skeptical of the suggestions. For example, substituting vermouth with apple juice. Any mention of dilution is pretty vague with no amounts (e.g., water with lemon juice). I was hoping you could help with some specific substitutions for the following: 3/4 cup dry white wine in Pasta All'amatriciana (p. 117) 1/2 cup white vermouth in Vermouth-braised Chicken and Potatoes with Fennel (p. 170) 2 cups dry red wine in Tuscan Beef and Black Pepper Stew (p. 233) 1 cup dry red wine in Colombian Savory-sweet Braised Beef (p. 274) 1/4 cup dry red wine in Braised beef (p. 266) 1 cup dry white wine Chicken en cocotte with wine (p. 174) 1/2 cup dry sherry in Chicken soup with sherry (p. 148) 1 cup dry red wine Coriander-braised pork with wine (p. 213) 1 cup dry white wine in French beef or lamb stew with wine (p. 251) 1 cup dry red wine in Short rib ragu with wine (p. 269) There are many more recipes with alcohol so if you have any rules of thumb for the types you use most often in recipes I would appreciate it. Thank you.
Answered by Lynn Clark
As a general substitution, I would recommend purchasing a bottle of verjus. Verjus is a great alternative to wine since it is the pressed juice of unripened grapes. (It comes from the French, “vert jus,” which means green juice.) It can be used in a 1:1 substitution. This would be the closest flavor profile to wine. For white wine, you could also use a combination of water and lemon juice with a little honey. For example, in a recipe that calls for 1/2 cup of wine, I'd add 1/3 cup water, 2 tablespoons of lemon juice, and a squirt of honey. It's not an exact science. A similar combination of beef broth and a little vinegar or lemon juice can mimic the flavor of red wine -follow the same proportions as mentioned above for the water/lemon juice combo. For sherry, apple cider combined with sherry vinegar can be used as a substitute. Good luck! Best, Lynn C.
Read MoreAsked Apr 02, 2021 by Susan S.
I recently purchased both Mole Negro and Mole Coloradito. Many mole recipes include adding chocolate. Do you recommend that with these products?
Answered by Lynn Clark
Hi Susan - These two mole pastes from El Sabor de Oaxaca don't include chocolate or cocoa, as not all authentic mole sauces include do. I would try the paste (diluted with some water or stock) without any additions first. It is extremely flavorful and we find it tastes as close to what we had in Oaxaca as anything we've found. Good luck and enjoy! Best, Lynn C.
Read MoreAsked Mar 30, 2021 by m Z.
In two of the recipes I've followed, there are two ingredients with a (see note), but there is no note anywhere on the page that has anything to do with the ingredient. It seems the recipe or the ingredient list is incomplete. ikarian-honey-orange-braised-pork \* 1/2 cup honey (see note), divided tomato-rice. \* 1/3 cup ouzo (see note) Also, the link to the honey in the first recipe is the wrong type of honey for the recipe.
Answered by Lynn Clark
Hi - The "see note" generally refers to the introductory paragraph of the recipe where you will find additional information about the ingredient or method referenced. For example, in the case of the honey in the braised pork, the note states the following, "we preferred the braise sweetened with a strong, dark honey, such as buckwheat, which holds its own in the mix of wine, herbs, citrus and fennel seed. But a lighter, milder variety worked, too; orange blossom honey is a good option. For the tomato rice, the note reads, "Kochilas uses ouzo, the Greek anise-flavored liqueur, as seasoning in her rice; if you prefer, substitute an equal amount of white wine plus 1 teaspoon fennel seeds." I will forward your note about the honey link to our store team to fix, thank you! Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Caolifhionne M.
Something besides parsley to use in place of cilantro? There is a pretty severe allergy to it in the family.
Answered by Lynn Clark
Hi Caolifhionne - If you're making something that is cooked you could add ground coriander when you add garlic, onion, or spices. Coriander is the seed of the cilantro plant so their profiles will be similar however, when dried and ground, the flavor isn't as potent. Also, instead of substituting with just fresh parsley, add a a splash of lemon or lime juice. Cilantro has a grassy flavor with citrus notes so the grassiness of parsley combined with the citrus juice can replicate it better. And, depending on the dish, you could also substitute with basil or, if you can find it, Thai basil. Both of these would be good in southeast Asian dishes or tomato-based Mexican dishes. Good luck! Best, Lynn C.
Read MoreAsked Mar 03, 2021 by Robert D.
Today I cooked the Pan Seared Steak With Black-Pepper-Lime Sauce using flank steak from Copokish and it was delicious. However, in reading the directions it said to "cook until center reaches 120 degrees F (for medium rare). That's the first time I ever saw 120 degrees called medium rare. In a table at Serious Eats J. KENJI LÓPEZ-ALT has a table for sous vide steaks that says 120-128 F is very Rare to Rare and 129-134 is medium rare. ATK's Sous Vide for Everybody says cook steak to 130 degrees in most cases because that is the point where most bacteria is killed, i.e. the meat is essentially pasturized. I usaully "pan fry" steaks after using my sous vide because they come out perfect everytime. If I'm going to save some for tomorrow I will cook to 130.5 degrees to be sure and it was just fine, still leaving some bloody juice on the platter to mix with the rest of the sauce. I find steak much less than 130 degrees having too soft a texture, sort of like trying to saw rubber. I understand that if you pan fry it and let it rest for 10 minutes the temperature will rise, but probabably no more than a few degerees on a steak as thin as flank or fltatiron (my favorite). From the makers of Thermapen: "For example, if you have a particularly thick New York strip and you like your steak temp Medium Rare, you would select 130°F (54°C) as your target resting temperature and subtract, say, 4 degrees F (2 degrees C) from that to calculate your pull temperature as 126°F (52°C). This is the number you will be watching for when measuring the thermal center of your steak. When the thermal center hits your calculated pull temperature, it’s time to remove the steak from direct heat." Does all this matter? Only in respect you are probably not going to end up with the doneness you expected and there could be a slight risk of food safety. However, if you are used to eating medium rare hanburgers you are risk averse. PS Cookish is one of my favorite cookbooks of yours,
Answered by Lynn Clark
Hi Robert - We are so happy to hear you love Cookish! 120 vs. 125 vs. 130? One thing we’ve learned from teaching thousands of students at our Boston School is that medium-rare is subjective. Some students barely cook their steaks while others prefer it pale pink, and all call it “medium-rare.” We've noted pulling the steak when it reaches 120 degrees in this recipe since we assume a temperature rise during carryover cooking will put the steak squarely in the range of medium-rare. Rather than debate who is right when it comes to final steak temperatures, we tell students to know how well they like their steaks cooked, choose the best cuts for that preference, and own it! Best, Lynn C.
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