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Asked Aug 12, 2024 by Paulette N.
Where can I find the technique using potato starch on par boiled potatoes
Answered by Matthew Card
Hi Paulette, I think you're referencing the Masala-Spiced French Fries? The fries are first blanched in acidulated water--to firm them up and aid in crispness--then tossed with potato starch and spices before frying. https://www.177milkstreet.com/recipes/masala-spiced-french-fries
Read MoreAsked Jul 24, 2024 by Mitchell G.
Hi! We're getting ready to build a new semi-custom home. The standard range is a very nice 36" gas range - very similar to what we've had for many years and have liked. But I'm really tempted to make the leap to an induction range. We recently tried one out at a cooking class and it was very cool, especially the control and easy cleanup. The safety argument is also compelling - no chance of a gas leak, unlit burner, or theoretically harmful fumes. It's also a substantial investment/commitment. We'll be cooking on it every day. Before we make the leap, I wanted to seek the wisdom of the experts here. Any informed opinions? Thanks!
Answered by Chris Kimball
Hi Mitchell, Building out a new kitchen sounds like a good time! New induction ranges are fairly amazing in that they heat extraordinarily quickly and are very energy efficient. I think the only downside is the potential for non-compatible cookware--if you have a lot of aluminium or ceramic cookware--and the chance of rough-bottomed cooking vessels scratching the glass. I'm definitely curious to hear what other members think?
Read MoreAsked Jun 26, 2024 by John B.
Hi, I just made the summer torte from your latest issue. It looked fantastic and mostly turned out well. The only thing that made it less than stellar was that after salting the vegetables and letting them sweat for a while, I dried them as per the recipe thinking this would remove a good bit of the salt. However once finished, the torte was pretty salty. Washing the salt off seems to run counter to the idea that we're trying to remove the moisture before we cook it. Is there a good way to reduce the salt content before placing the veggies and baking? Thanks, JB
Answered by Chris Kimball
I think you can blot the tomatoes fairly aggressively to wick away the (excess) salt and exuded water. After salting, they are fairly firm and can take some pressure. Also, feel free to scale back the salt bit if its too high for your preference. Seasoning is always to personal taste! We all have different palates and thresholds.
Read MoreAsked Jun 06, 2024 by Angie P.
Hello! My daughter would like to make a Fourth of July fruit tart this year and she is new to tarts. I found the Chocolate Orange Tart recipe on your website. Do you think she could omit the orange zest/orange juice and cinnamon from the filling? She wants to top with blueberries and strawberries and wasn't sure if those flavors would go well with the berries. Thank you!
Answered by Matthew Card
Hi Angie, I'm so sorry that we missed this and failed to respond before the 4th. Did your daughter make the tart? Yes, the tart would be fine without those flavorings, though I think the orange and cinnamon is pretty good with most berries! That would be delicious with strawberries in particular. A little cardamom instead of cinnamon is quite good too with the berries. Thanks, Matthew Card, creative director, recipes and products
Read MoreAsked Apr 23, 2024 by Michelle B.
Is there a way to organize the ‘Favorite’ recipes- alphabetical, food type, meal type? Thank you very much. M Buday
Answered by Elizabeth Mindreau
Hello Michelle, We apologize for not answering your query sooner. Unfortunately, our website does currently allow for organizing "Favorite" recipes. That would definitely be a useful tool to implement. Thank you for planting the seed. Best, The Milk Street Team
Read MoreAsked Apr 11, 2024 by Levine M.
Don't eat pork products. What is the best substitution for pancetta for Italian wedding soup, chicken dishes, vegetable dishes?
Answered by Lynn Clark
Hi Levine - There really isn't anything that is going to impart the same flavor as pancetta. You could use duck fat or chicken schmaltz in place of the olive oil in the first step if you wanted to try to impart some of the earthy, meaty and salty flavors that the pancetta would've added. Otherwise you could simply omit it. Best, The Milk Street Team
Read MoreAsked Apr 11, 2024 by Sheree N.
Might you have an easy recipe for rice pudding - something that would resemble the Kozy Rice Pudding you can buy at the store in the chilled area? I remember my mom making it. She baked it with the pan sitting in water in a larger pan. I like the idea of baking it, since it doesn't have to be tended other than checking for doneness. Thank you in advance!
Answered by Lynn Clark
Hi Sheree - We don't have a baked rice pudding recipe, but we do have this one that includes the flavors of bourbon, orange, and cardamom. You could easily modify those flavors (vanilla and cinnamon for the orange and cardamom) and remove the bourbon and instead replace it with another 1/4 cup of heavy cream. Best, The Milk Street Cooking Team
Read MoreAsked Feb 28, 2024 by Joshua F.
I have a container of blueberries in the refrigerator. All the recipes that use blueberries seem to be breakfast (muffins/pancakes), desserts (cake/pies/cobblers/compotes), or salads. Are there any alternative ideas for including them in a normal lunch or dinner entree? Joshua
Answered by Lynn Clark
Hi Joshua - You could make a blueberry-based sauce to go with meat - duck and pork, in particular would pair well with it. Here is an example from The NY Times. Best, The Milk Street Cooking Team
Read MoreAsked Jan 05, 2024 by William E.
I purchased from your on line store. I think I misunderstood how to use etc. Do you recommend adding during or after cooking? Any other info on adding to recipes will be appreciated! Thank you
Answered by Lynn Clark
Hi William - Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water or broth for a quick sauce for enchiladas or drizzling on nachos with some crema, cotija and crunchy sliced radish. Try this in our Oaxacan Chicken with Green Mole; simply use this jarred mole instead of the puree in the recipe. Best, The Milk Street Cooking Team
Read MoreAsked Dec 20, 2023 by Josh R.
It would be a feature this site and project need, if it isn't in place. Cooking by weights using a tare-function scale is faster, easier, and far more accurate, and serious cooks are most likely to do this, so a serious cooking site and zine needs this feature.
Answered by Lynn Clark
Hi Josh and Linda - We do provide weights for all of our baking recipes. For savory recipes we provide weights if an item is sold by weight (some produce, meats, cheeses, etc.), otherwise we provide a volume measurement. The majority of recipes in the U.S. are published using volume measurements since most Americans don't use or own a kitchen scale. Best, The Milk Street Cooking Team
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