GeneralAsked Jun 20, 2020 by John B.
Hi! This is more about after the cooking is done than the cooking thereof. I can often get away with eating foods containing garlic (I assume it is the garlic) without any deleterious aftereffects. Sometimes however, and this mostly seems to be the case with processed foods or those prepared in a restaurant, I end up with an effusive parfum effect (Eau d'garlique) that drives my wife from the room. It does not seem to occur with foods made in my own kitchen, no matter how much garlic is included. Upon occurrence, the effect can last for days. Any idea what might be in prepared food that would magnify the effect? Any suggestions on what I might do to reduce the aura of ambiance the garlic produces? I have heard of ingesting peppermint as a remedy but that doesn't seem to do the trick. Not eating garlic is obviously a solution, but not always under my control.
Cheers,
JB
Answered by Lynn Clark
Hi Susan and John - I'm sorry I missed your question! Unfortunately, there doesn't seem to be a foolproof remedy for garlic breath. Chopping or crushing garlic releases the compound allicin, which then breaks down into four other smelly compounds. The most mischievous of them is allyl methyl sulfide, which can linger in your body for a long time. It not only causes your breath to smell, but as it seeps into your bloodstream, it can affect your sweat and urine. According to this article from NPR, there's \some\ evidence that the fat in milk can break down the allyl methyl sulfide so drinking a glass of milk can dissipate the smell.
Garlic’s pungency is easily controlled depending on how you prep it. Raw, unbruised garlic has only mild flavor, but damaging garlic's cells—by slicing, chopping or smashing—triggers a chemical reaction that produces its telltale flavor and aroma. The more garlic cloves are bruised—whether by smashing, slicing, mincing, chewing or, to a lesser extent, heating (it's flavor mellows when cooked above 140 degrees)— the greater the pungency. When this sharp flavor develops and then sits, it becomes even more unpleasant. It's likely that the garlic in processed foods or in the foods you've had in certain restaurants had been pre-minced and allowed to sit for a while making it more pungent than your freshly-minced or sliced garlic at home. Hope this helps! Best, Lynn C.
Read MoreAsked Jun 17, 2020 by Virginia M.
I love the Kitchen Counts feature in the magazine, and would love it even more if it were easily printable from the website. Any chance that could happen?
Answered by Lynn Clark
Hi All -
Thanks for such a great suggestion! I will pass this along to our Editorial team who is always improving the website and magazine to improve the customer experience.
Best,
Lynn C.
Read MoreAsked Jun 17, 2020 by Christian P.
Can we use butter rather than lard?
Answered by Lynn Clark
Hi Christian - I would recommend substituting vegetable shortening or olive oil instead of butter. When we tried this recipe with butter it felt more like pastry than bread. Good luck! Best, Lynn C.
Read MoreAsked Jun 16, 2020 by Robert K.
Wanted find to recipe for "charred frozen broccoli", which I had seen a few weeks ago. The recipe did not turn up as written in quotes in my first sentence. I find it under "putting a char on frozen broccoli. " Seems to be not a great search engine.
Answered by Lynn Clark
Hi Robert - Thanks for your note. I will pass along your concerns to our digital content team. As you will see in this linked discussion, the digital team is currently reviewing some changes to the website and search capabilities, so stay tuned for some possible changes in the near future. Best, Lynn C.
https://www.177milkstreet.com/discussion/discussion/411/suggestion-for-website#latest
Read MoreAsked Jun 16, 2020 by Theresa J.
How does one get notified of upcoming live monthly Q&A sessions? I am an Insider and one of the stated benefits is “access to live Q&A events”, yet I have never received an invitation to “Enjoy exclusive [live monthly Q&A sessions](https://www.177milkstreet.com/video?category=live-qas) with Christopher Kimball and members of the Milk Street staff, special guests and more.” There are previously recorded Q&A sessions in the videos tab, yet please let me know how to find out about upcoming live monthly Q&A events. Theresa J. (Q&A ID 3746)
Answered by Lynn Clark
Hi Theresa - I’m so sorry that you haven’t been able to see one of our Q&A’s Live. Unfortunately, due to Covid-19, we’ve had to suspend the Live Q&A’s because of the social distancing and mask requirements instituted in workplaces by the state of Massachusetts. Once we are able to safely resume them, Insiders will be the first to know. As someone who’s participated in the Live Q&A’s alongside Chris, I miss them too! Best, Lynn C.
Read MoreAsked Jun 14, 2020 by Clifford V.
Hello! As probably most members, I subscribe to the magazine and the site and, of course, have purchased nearly every cookbook you have put out (business model succeeding!). For recipes on the site, I know you put what magazine and/or article the recipe appeared in. Why don't you also tag what book(s) the recipe may be found in as well? It would help us with all the books so we don't have to thumb through them all to see if they are in any of them, and it might encourage sales of your books if the consumer sees the last 3 recipes he/she searched for is in a particular book. (and yes, I also have purchased your yearly books, but we have to wait a year for them to come out...and a magazine is much easier to misplace than a book, so I love the year end books too!)
Just a thought.
Cliff
Answered by Evan Petto
Hi Clifford!
Thanks so much for your comment. We appreciate your suggestions and they couldn't have come at a better time! We are currently exploring some features that would generate a searchable index of all magazine issues (and potentially cookbooks) in the near future and will factor in your query as we continue to scope out that project.
Thanks so much for being an Insider, and we hope that you continue to enjoy Milk Street.
Evan, Digital Content Director
Read MoreAsked Jun 10, 2020 by Brenda L.
Can the Spanish almond torte recipe be done in cupcake liners instead of the 9 inch round pan? If so, how long would you bake the cupcakes and would you use the same temperature? Thank you!
Answered by Lynn Clark
Hi Brenda - Unfortunately I can't give you an exact answer since we haven't tested this in a muffin tin. You can certainly give it a try and use your eyes as a guide! The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. If you do decide to try it, let us know how it turns out! Best, Lynn
Read MoreAsked May 18, 2020 by Carol W.
I have made several wonderful dinners from your newest book "Milk Street Fast and Slow" but, the last recipe gave me some grief.
Orecchiette with Sardinian Sausage Ragu: The pasta was not anywheres near done on high, pressure for 3 minutes. I then switched to sautés low and cooked the mixture for 8-10 minutes more until the orecchiette were al dente. I must admit the sauce cooked down for the extra 10 minutes enhanced the taste. What went wrong?
Answered by Lynn Clark
Hi Carol - I spoke with the recipe developer, Julia Rackow, and she had this to say:
It may be the brand of orecchiette. Some orecchiette is simply thicker than others. I just did some digging and De Cecco orecchiette (which we used during testing) cooks in 9-10 minutes, while Barilla cooks in 12-13. It doesn't sound like a lot, but it would definitely make a difference in the IP. The headnote says that any pasta, orecchiette or otherwise, with a 10 minute cook time works, so you can double check your packaging to see if it's in a different range. The pasta took so long after the lid came off because of the low water level. It doesn't need the extra water in a closed environment, but with the lid off, the low water level would make it take longer.
I hope that helps. Let us know if you have any more questions!
Read MoreAsked May 18, 2020 by Jan P.
I'm a little confused with the end preparation of the dessert Caramel Oranges. The third paragraph says" Pour the caramel evenly over the oranges, cover with plastic wrap, and refrigerate for 3 hours." The next paragraph says" ...and whisk the caramel to recombine. Pour the caramel over the oranges and serve". The caramel would already be on the oranges from step 3. It does seem to me that caramel in the fridg for 3 plus hours probably would be a little hard, but what's the point of putting the oranges in the fridge without anything on top of them? Anybody know?
Answered by Lynn Clark
Hi Jan - While the oranges and caramel are in the fridge, the caramel will settle on the bottom of the pan. The caramel does not harden in the fridge because it's already pretty loose (we add orange juice to it after it cooks) and continues to loosen in the fridge as some of the juice releases from the oranges. After the oranges and caramel chill, the instructions say to remove the oranges from the baking dish with a slotted spoon and transfer to individual dishes. After you remove the oranges you rewhisk the caramel sauce (to combine the caramel with the juice that has released from the oranges) and pour some of it over the oranges on the individual serving dishes. I recommend serving it in bowls with some plain greek yogurt - the caramel sauce is great on top of the yogurt! Best, Lynn C.
Read MoreAsked May 12, 2020 by Mary S.
Hi, Whenever I visit the old country ( my grandparents are from Abruzzo) we have ravioli made with the most delicious sheeps milk ricotta. No doubt I could find it in NY or the Phila. area where I came from but I have lived in Minneapolis for over 30 years where there are few Italians and sheep milk ricotta is not to be found. Also, my husband can eat goat or sheep milk cheeses but NOT ANYTHING made from cows milk. I may have found a source for sheep milk so to make my own ricotta from that would it be the same recipe as for cow's milk? It has been years since I made that but I think it was just whole milk, lemon and salt. HELP, I need ravioli!!! Grazie mille, Annie
Answered by Lynn Clark
Hi Mary Ann - Yes! Same ingredients and method regardless of whether it's sheep or cow's milk. Good luck and I hope it comes out as good as you remember! Best, Lynn C.
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