GeneralAsked Apr 05, 2023 by John V.
Seeing these new "speed ovens" as we look at a new kitchen. Does anyone have experience cooking with these? I know theyre pricey, and surely have a learning curve, but would hate to pursue it without talking to someone whose cooked with one. I read "faster cook times," but is that just faster time to temperature? or do I all of a sudden need to rethink all cook times for everything going into the oven?
Answered by Lynn Clark
Hi John -
Hopefully you find someone who has first-hand experience with speed ovens. Unfortunately we haven't had a chance to use them here at Milk Street.
Best,
The Milk Street Team
Read MoreAsked Apr 05, 2023 by Larry K.
Hi,
I love your recipes, but many of them use cilantro. My wife cannot tolerate the taste of cilantro as she says it tastes “soapy” to her (much to my dismay as I love it). Can you recommend any substitute for it? I’ve tried subbing basil and parsley with some success, but is there anything else I can try?
Thanks,
Larry
Answered by Lynn Clark
Hi Larry -
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, you can substitute fresh parsley and 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.
Best,
The Milk Street Team
Read MoreAsked Apr 05, 2023 by Jill H.
I just signed up for the free trial and while looking through the recipes(a bit overwhelming on many levels) I came across one and in reading reviews of the recipe, was discouraged to hear that it had not been tested by Milk street. These recipes are often complicated requiring ingredients I would not normally have on hand. Cooking is not recreational for me and though I'd love to try new recipes, I trusted that without reviews, I would still be able to feel confident that the recipes had been vetted. Some of the recipes even use sizes of pans not easily available (see Paul Hollywoods lemon cake) and superfine sugar?
Maybe I should just be enjoying Milk St. when I am able to catch it on the radio.
Jill H.
Answered by Lynn Clark
Hi Jill -
I don't have exact figures, but I would say about 99% of our recipes are tested right here in our kitchens at Milk Street. There are a small number of recipes that were provided to us by our Friends of Milk Street or by featured chefs from our Cooking School, TV show, or radio show that we have agreed to print as is, per their request, since they have spoken about them during class or on one of the shows. In this case, we don't have any part in the development or testing of these recipes since they don't belong to us. We are simply sharing them with our readers as an additional benefit to our own thousands of recipes. Since these come from our Friends and other well-respected culinary professionals, we can assure you they have been tested by those individuals before they were distributed to the public. Hope that helps you understand our special Friends program!
Best,
The Milk Street Team
Read MoreAsked Apr 04, 2023 by Kevin M.
It seems that a format change has occurred in the current season. Most of the time we see cooks demonstrating recipies by themselves. I always loved the playful banter and interaction between Chris and the cooks. I am hoping for a return to the old way of Chris and a cook featured.
Kevin
Answered by Elizabeth Mindreau
Hello Kevin,
Thank you for your feedback. Because of the pandemic, we had to film a lot of solo segments. We are planning to film more two-person segments in the future!
Best,
The Milk Street Team
Read MoreAsked Apr 04, 2023 by Robin R.
I want to like Milk Street, I really do. Maybe it is just me, but your website makes me want to stay away. I just came back looking for appetizer ideas and .... well, is there really no way to search for appetizers?! This seems like a pretty basic search category. Am I missing something?
Answered by Elizabeth Mindreau
Hello Robin,
Thanks so much for your comment and suggestion. We actually are in the process of categorizing our recipes at this time, so that our followers will have easier navigation tools to our over 2,400 recipe collection. Soon you will be able to search for recipes according to ingredient, course, country of origin, etc to find exactly what you're looking for. We thank you for your support!
Best,
The Milk Street Team
Read MoreAsked Feb 10, 2023 by Clare B.
Hello. I am allergic to sesame and am wondering if you have a suggestion for an oil that would be a good substitution. I am also allergic to pecans, walnuts and Brazil nuts but can eat peanuts, almonds, pistachios, hazelnuts and cashews. Would one of those nut oils be a good taste substitute for the sesame?. …And if I wanted to make za’atar could I just leave out the sesame seeds and still have it taste good? Thank you!
Answered by Elizabeth Mindreau
Hello Clare B.,
At Milk Street we usually call for a roasted sesame oil for its characteristic nutty flavor in Asian dishes or as a finishing oil. Roasted peanut oil would be a good substitute.
For the sesame seed-free za'atar, you can substitute toasted cumin, coriander and/or poppy seeds for the sesame seeds.
The Milk Street Team
Read MoreAsked Nov 02, 2022 by Leta D.
I just finished filling out the survey about books that I might be interested in buying and one title that wasn't there and I'd really like to see is: Cooking with Ancient Grains.
Answered by Elizabeth Mindreau
Hello Leta,
Thank you for filling out the book survey. We will pass your suggestion along to the Editorial Team.
Best,
The Milk Street Team
Read MoreAsked Oct 13, 2022 by Daniel W.
Quite often I have noticed that a recipe will list Yukon Gold potato as an ingredient. However, in the grocery store I often see yellow potatoes and gold potatoes. Are yellow potatoes, gold potatoes, and Yukon Gold potatoes different names for the same type of potato?
Answered by April Dodd
Excellent question, Daniel. Yukon golds are a cross between yellow potatoes (originally from South America) and white potatoes (originally from North America). In terms of its texture, it lands pretty squarely between a starchy russet and a waxy red potato. In other words, it's a great all-purpose, general-use potato that we love. However, it's not so dramatically different from a yellow potato or common gold potato that you can't easily use either of those any time we call for Yukon Gold.
-April D.
Read MoreAsked Oct 13, 2022 by Vincent D.
I am looking to replace soy in recipes since I have a family member who is soy intolerant. (He is also lactose intolerant.). I have used Redboat in some, but it is bit more intense. Any suggestions?
Answered by April Dodd
Great question, Vincent. Yes, fish sauce can sometimes be a good replacement for soy sauce, but it does bring a richer and more intensely umami-forward flavor. Our favorite alternative is to soak dried shiitake mushrooms in water and use that soaking liquid instead of soy sauce. For an even better approximation of soy's flavor, add a splash of mirin to the mixture for a little subtle sweetness.
-April D.
Read MoreAsked Oct 12, 2022 by Marlene N.
I have nieces ages 6 and 8 and they are very interested in cooking. Any good suggestions?
Answered by April Dodd
Great question, Marlene! A great new book for young and aspiring cooks is "(Serious) New Cook" by Cammie Kim Lin and Leah Su Quiroga. "The Forest Feast for Kids" is another great option. And "The Silver Spoon for Children" is a classic with lots of crowd-pleasing Italian recipes that kids as young as 6 can make with only a little adult support.
-April D.
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