General

Answered by Lynn Clark

Hi All - Please see the Announcement at the top of the Q&A page to explain what is happening with the recipe comments section. I will continue to update there as I know more about when this feature will be reinstated. All of us here miss it too! Best, Lynn C.

Answered by Lynn Clark

Hi Anthony - These are segments being filmed for our new show, Milk Street Cooking School, which is going to begin airing on the Roku's Streaming Channel in September. Stay tuned for more specific information as we get closer to the premiere date! Best, The Milk Street Team

Answered by Lynn Clark

Hi David - Since it contains several fresh ingredients - walnuts, lemon zest, and ginger - we wouldn't recommend keeping it for more than a couple of days. Best, The Milk Street Team

Answered by Lynn Clark

Hi Robert - We would probably recommend 3-4 teaspoons of spice per 1/2 cup of oil. If you aren't already making your own curry powder blend, we recommend this one from the Milk Street Store. Best, The Milk Street Team

Answered by Lynn Clark

Hi Eileen - The best way to store lemons, Meyer or traditional, is in the refrigerator in a sealed plastic bag. They should last about a month when stored that way. Just make sure to keep them separate from other fruits like apples, avocados, bananas, melons, peaches, pears, and tomatoes, which all produce ethylene, a gas that will speed up the ripening process of the lemons. Best, The Milk Street Team

Answered by April Dodd

Hi Joe, Thanks for reaching out, and thanks for coming to Advanced Flavor Techniques! The assessment of warmth and coolness is sometimes subjective (and open to debate, as you saw in class!), but here are some general guidelines to help you divide ingredients into categories: Warming ingredients are often sweet, starchy, rich and / or fatty; they may literally warm you up with capsaicinoids (i.e., hot chilies and other sources of spice); and / or be warm in temperature. Some good examples of warming foods: pasta noodles, deeply browned roasted vegetables or meats, paprika, aged cheeses, chili oil. Cooling ingredients are often sour or acidic; fresh and herbal; and / or are cold in temperature. Examples: yogurt, citrus juice, light-colored vinegars, most fresh herbs, crunchy raw cucumber, (cold) feta cheese. Another question to ask yourself, Joe, is simply: how does this ingredient or dish make me feel? Do you imagine eating it on a cold winter day or at an outdoor barbecue? If the former, it's likely warming; and if the latter, it's likely cooling. Trust your gut - and have fun experimenting! -April

Answered by Lynn Clark

Hi Edward - Yes, whole spices should last about 2-3 years. But, don't just throw away your ground spices after a year either. Try toasting them first - if they are aromatic, you can still use them for a little bit longer. Best, The Milk Street Team

Answered by Lynn Clark

Hi Dilip - We've answered this question a few times on the board. You can find some suggestions here, here and here. Best, The Milk Street Team

Answered by Lynn Clark

Hi Tracy - Yes! When you hit the print button to the left of the ingredient list you should see a pop-up of the print screen. Underneath the preview of your printed recipe in the lower left corner of the pop-up window will be a button that says "PDF." If you click on that drop down menu there will be an option to "Save as PDF." You can then select the folder or location in which you want to save the file as a PDF. Best, The Milk Street Team

Answered by Lynn Clark

Hi Jordan - If you slice the guava paste slightly thinner the paste should soften and melt while it bakes. It will, of course, solidify a bit as it cools but that is normal. If you still prefer the guava paste softer, you can try mashing the paste before adding it to the pastry. However, we still think this will solidify when it cools. Best, The Milk Street Team