GeneralAsked Nov 14, 2021 by Robert S.
Hello,
I am trying to listen to the Milk Street podcasts starting with #512. When I play the podcast, it sounds as if there is an echo which makes the podcast unlistenable. I tried other podcasts, i.e. #'s 513, 514 and then I jumped to the most recent one, #530. All had the same issue. Could you assist?
Thank you,
Robert S.
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.
Read MoreAsked Sep 19, 2021 by David E.
I don't know, guys. It's a little tacky, the slow-motion flurry of, say, kosher salt accompanied by rippling wellness-spa music. Is it meant to add a touch of the mystical to the otherwise direct, unfussy demonstrations and commentary? Why not save that for the colorful travel sequences and let the ingredients fall into pans at their actual speed?
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
Read MoreAsked Sep 17, 2021 by Joshua H.
Out of curiosity, do heirloom chicken breeds matter when cooking? Can you really taste a difference between a good Bell and Evans chicken and some random French or Japanese breed? Or is it diminishing returns? On that note, I suppose the same question, but for eggs.
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
Read MoreAsked Sep 08, 2021 by Mary B.
Regarding the recipe for the deep dish quiche with mushrooms, bacon and gruyere: the instructions are to bake the quiche on a pizza stone or steel, neither of which I have. Is there a pan or technique I could use to help the bottom crust of the quiche crisp up as it would using the stone/steel? Thank you very much.
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
Read MoreAsked Aug 25, 2021 by Brenda K.
I've read the articles about Fettuccine Alfredo and hope to visit Castelnuovo di Porto next year when I return to Rome. Does Francesca Guccion have a restaurant or conduct cooking classes? Her method of making alfredo interests me, and I would love to have some from her.
Answered by Elizabeth Mindreau
We are not aware that Francesca Guccione teaches any cooking classes.
Read MoreAsked 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 Aug 12, 2021 by Joan M.
I would like to "take" a livestream class but can't attend it at the time it is offered. I don't want to take a space from someone-I would just like to register for the class and then get the recording and the recipes to watch on my own time. Is that possible to do?
Answered by April Dodd
All of our livestream classes are recorded and all registered attendees receive a copy of the recording - along with the recipes, a discount to the Milk Street Store and any bonus resources that come up during class - in a post-class email that typically goes out the morning after class. You'll have access to the recording for a minimum of two months weeks, though you can also download it and store it locally to keep it on hand for as long as you wish. And don't worry about taking a spot from someone else; our livestream classes have a really high capacity, so there's room for everyone!
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 More 
