General

Answered by Lynn Clark

Hi Dennis - I will definitely pass along your comments and suggestions to Chris and the rest of the kitchen/editorial team. We generally don't call for using convection settings because not all of our readers have convection settings on their ovens and, even if they do, each manufacturer and even every oven's settings are slightly different. But we love the idea of a tutorial on how to use your oven to its best potential! Thank you so much. Best, The Milk Street Team

Answered by Lynn Clark

Hi Bob - Hopefully someone else who's actually used one of these devices can give you some hands-on advice on them. We haven't had a chance to work with these at Milk Street so, unfortunately, we don't have much insight. We do, however, highly recommend a good oyster knife. You want to look for a New Haven oyster knife - that is, one with a wider blade and a convex pointed tip. The shorter and wider blade with a pointed tip is great for easily shucking on the half shell by the hinge without spearing the oyster meat. The curved tip also means you’re less likely to stab your hand, making this a safer option. A Boston or Providence oyster knife, one that is narrower and has a completely flat tip, is more of a commercial-style knife and better for shucking from the side or speed shucking. You also want to look for a thicker handle made with a "grippy" material for better traction. A handle made of smooth wood is hard to hold onto when applying pressure to the oyster. Good luck! Hopefully someone else here has tried the shucking devices and can provide some more info! Best, The Milk Street Team

Answered by Lynn Clark

Hi Karen - Thank you for your comment. This discussion may be helpful to understand why we don't include nutritional information for our recipes - https://www.177milkstreet.com/discussion/discussion/comment/1247#Comment\_1247 Best, The Milk Street Team

Answered by Lynn Clark

Hi Holly - Thanks for being such a fan of our show and cookbooks! The Milk Street Cookbook (yellow cover) contains all of the recipes from Season 1 to Season 3 (which ran through the spring of 2020). The Milk Street Cookbook, 5th edition, which you can find here - https://store.177milkstreet.com/collections/cookbooks/products/the-milk-street-season-5-cookbook - includes all of the recipes from Season 1 to Season 5. Unfortunately we don't have a version that just includes the recipes you are missing from seasons 4 and 5. I'm so sorry about that! Best, Lynn C.

Answered by Lynn Clark

Hi Luba - Yes! You can definitely freeze garlic. Although you can freeze whole cloves, we've found it best to freeze minced or chopped garlic covered with a little bit of neutral oil to preserve their flavor and texture for the long haul. Best, Lynn C.

Answered by Lynn Clark

Hi David - At this point in time, there is no way to filter out recipes. However, most of our Instant Pot recipes should be labeled with "Fast & Slow," so they can be quickly identified. We are always working to improve our customer experience and I will pass along your suggestions to our digital team for future updates. Best, Lynn C.

Answered by Lynn Clark

Hi Robert - Thank you for letting us know. Our website audio player seems to be having an issue at the moment. In the meantime, you can listen to our episodes on Apple Podcast, Spotify, Tune In, Stitcher or Google Play. You can also click the 'Download Episode' button on the left hand side of any of our radio web pages. Thanks for listening to the show! Best, Lynn C.

Answered by Lynn Clark

Hi David - Thank you for your feedback. We have passed it along to our TV team. Best, The Milk Street Team

Answered by Lynn Clark

Hi Joshua - There is definitely a difference in flavor in heritage chicken breeds and, even, brands. That's due to their respective genetics. But, it's also partly due to the fact that heritage chickens, unlike commercially-raised chickens, forage for food. So, depending on their location and the foods available there, the chicken will eat different things and, therefore, the meat will taste different. Similar to how terroir affects the flavor of wine. There's a good article from The Atlantic you can read about the distinct flavor differences in a chicken tasting the author did here. However, for eggs the same isn't entirely true. Any flavor differences in eggs are solely due to differences in the hen's diet. Flavor differences among breeds are just not noticeable in eggs. Best, The Milk Street Team

Answered by Lynn Clark

Hi Mary - Although it won't produce nearly as much heat, you can try placing a rimmed baking sheet in the oven while the oven is preheating and then baking the quiche on the hot sheet. Good luck! Best, The Milk Street Team