GeneralAsked Aug 23, 2021 by Gabrielle V.
In your Mediterranean Tuesday Nights you mention using store bought pizza dough, do you have a recommendation of one you like. My experience has been that they are alarmingly sweet, so I might not have 'good' brands available to me in the Midwest. I apologize if I missed this somewhere in the book but I could not find a reference.
Answered by Lynn Clark
Hi Gabrielle - If you aren't a fan of the supermarket pizza dough we recommend contacting a local pizza shop to see if they offer dough balls for sale. Often they will sell these to you fresh or frozen. Best, The Milk Street Team
Read MoreAsked Jul 31, 2021 by Michelle M.
A croissant is crescent shaped. A pain au chocolat is a a small rectangular pastry with a piece of chocolate in it. How did Americans ever get the idea that croissant is the name of a flaky pastry? It's a shape.
They do sell chocolate croissants in France. They are usually made from day old croissants which have been split open and a piece of chocolate put inside. But, I repeat, they are crescent shaped.
Sheesh. You'd think that hot dogs and hamburgers are the same just because they are both served in buns.....
Answered by Lynn Clark
Hi Michelle -
Can you point us in the direction of where we've referred to croissants incorrectly so we can send your comments to our editorial team?
Best,
The Milk Street Team
Read MoreAsked Jul 30, 2021 by Keith A.
Hi, I am hoping for a generalized hard and fast rule for substituting firm white fish (are there unfirm white fish?). Specifically I am looking at Vietnamese Turmeric Fish, which calls for tilapia, but stating that other firm white fish will do. Would catfish, rockfish or mahi mahi fall into this category (easiest versions to get fresh ((first two)) or frozen, respectively). How would flat fish like flounder fall into this?
While I am asking, what about freshwater fish like walleye, bass or trout?
Thanks.
Answered by Lynn Clark
Hi Keith -
When we call for firm white fish we generally mean mildly flavored, quick-cooking fish that usually isn’t very expensive. Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking. Generally anything other than tuna, swordfish, salmon or other oil-rich and less mild fish should work in this recipe. Just keep in mind that, if the filets are thinner, they will cook faster and, if they are more flaky, they will be a bit more challenging to flip.
Best,
The Milk Street Team
Read MoreAsked Jul 22, 2021 by Leta D.
I was listening to the podcast that featured Al Roker and in the call-in section, the lady asked if there could be an addition to the recipes that provide an alternate way of preparation that did not include a food processor. Like the caller, I don't have a processor (nor do I intend to get one) and there are recipes that I simply don't attempt because they call for one. It would be nice if an alternative prep method was included where practical or that a recipe states that a processor was required to achieve the result. I thought about becoming a test cook but it seems that you would need a processor to be able to participate.
Would this be doable?
Answered by April Dodd
Hi Leta - thank you for this feedback! We will look into adding this note to recipes to help those may not have this piece of equipment. In most recipes that call for a food processor, a blender can also be used, though you will have to be more diligent about scraping down the sides, and may find you have to add a bit of extra moisture for everything to incorporate. For other recipes, such as pestos, you can use a large mortar and pestle to grind your ingredients, though it'll take a lot of elbow grease to get it fully smooth. I hope that helps! - April D.
Read MoreAsked Jul 21, 2021 by John G.
Hi,
I was wondering how far in advance the Guatemalan Salsa (Chirmol) could be made without compromising taste/texture. Is it something that must be made right before eating?
Answered by April Dodd
Good question, John. This salsa can be made a day ahead of time, but if you do that, do not chop or add the herbs until shortly before serving, as otherwise they will become limp. - April D.
Read MoreAsked Jul 06, 2021 by Laura G.
Which knife should I buy to use with a Chef Choice knife sharpener which I already own.
Answered by Lynn Clark
Hi Laura - Any chef's knife or paring knife can be sharpened using an electric or manual knife sharpener. Whether or not your sharpener can also sharpen serrated or Asian knives will depend on the model you have. There will be an additional slot that is clearly labeled for this if that is the case. Best, Lynn C.
Read MoreAsked Jun 30, 2021 by Helen G.
How do I sharpen the Nakiri 6.5 inch cleaver in the future when the time comes? I have a knife sharpener that uses the Japanese knife angle - will that work?
Answered by Lynn Clark
Hi Helen - I spoke with Matt Card, our resident knife expert, and he says it should be fine to use your electric knife sharpener on the Japanese knife angle. He recommends honing it often on a steel to maintain its fine leading edge, and when it no longer will cut a piece of paper without snagging, then it's time to sharpen. Aim for 17 degrees per side. Wash by hand and keep dry. Best, Lynn C.
Read MoreAsked Jun 23, 2021 by Randall C.
Pre covid I was in Cincinnati and fell in love with Goetta, an oatmeal based scrapple. I cannot find it in the DC area so I started to make my own. The basic recipe is 3 cups of Irish steel cut oatmeal (or pinhead) in 8 cups of water. Simmer covered for 2 hours. Add a pound of ground beef and a pound of ground pork and some salt. Stir it in and cook covered for another 1 - 1 1/2 hours. I have started to use a heat diffuser since the oatmeal was burning to the bottom of the pan (gas stove). So only twice I have gotten it correct. The other 20 or so times it did not set up or set very loose. Or it has a meatloaf texture, like I cooked it too long. It still tastes good and I deal with it but I would like a consistent product. I use a good fatty pork but an organic ground beef with a lower fat content. Is less fat an issue? I have made scrapple but since that is corn based the corn gluten seems to set up consistently. Any thoughts?
Answered by Lynn Clark
Hi Randall - We've never made or tested goetta so I don't know that we have any specific suggestions. That being said, my guess is that there is either too much water added or it's not being cooked until it's thick enough. I found this article from the Cincinnati Inquirer about goetta and both call for cooking the oats in a slow cooker. This might be helpful for maintaining a low, slow temperature. Keep in mind, however, that the ratio of oats to water will be different in a slow cooker since there's little to no evaporation there. I'd follow one of the recipes designed for it rather than translate your recipe to a slow cooker. One note in here I found relevant - "The mixture, when cooked, should be thick enough for a spoon to stand up in without falling over and be difficult to stir." This is probably key to it setting up after refrigeration. For a stovetop version, many folks online have had success with this recipe from the bag of Dorsel's pinhead oats. Good luck! Best, Lynn C.
Read MoreAsked Jun 11, 2021 by Sue V.
I am allergic to shell fish and am sensitive to fish of any kind. What can I substitute when a recipe calls for fish sauce?
In addition it would be nice if you had a dictionary (brief listing) or even an encyclopedia (a bit more info on any preparation needed to use the alternative ingredient) of substitutes as a reference book(s).
If you decide to create one, please credit me with the idea and send me a free copy.
Answered by Matthew Card
There are a number of vegan fish sauces on the market that can certainly fill in for the real deal. Its also possible to use soy sauce or soy in combination with shiitake mushrooms (sliced or ground to powder in a spice grinder).
I love the idea of a "substitute cheat sheet" and will see what I can do!
Read MoreAsked Jun 10, 2021 by Clifford V.
Enough "Fast and Slow" recipes!!! How about always posting a "normal" recipe to go with them? This idiotic fad will be over and you will have a site full of antiquated recipes. I search and find what looks like a great recipe and there is no link for a "normal" Dutch oven instructions. (I know some people love the instant pot- but they also loved the cabbage patch doll, the pet rock and the Tickle Me Elmo!)
Just one "Food Snob's" opinion
Answered by Lynn Clark
Hi Clifford -
We’re so glad you're exploring our recipes. I'm so sorry to hear that you're disappointed that we added the 100 or so recipes from our Fast & Slow Cookbook - our best seller to date! - to our website. We made this decision during the pandemic to give our subscribers, who might have an Instant Pot at home, access to these new recipes since so many of us were experimenting with different equipment and ingredients during this time.
There are still over 1,000 recipes on our website that do not require an Instant Pot. Many of the Instant Pot recipes are actually versions of recipes we've previously or subsequently published for stovetop or oven cooking, so look for duplicates of the recipe titles when you do a search and check them all even if the title is slightly different.
Best,
The Milk Street Team
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