Milk Street Recipes

Answered by Lynn Clark

Hi Nancy - The hot oil definitely shouldn't be splashing all over you or your kitchen when frying chicken! The best way to avoid this is two-fold. One, use a deep pot, such as a Dutch oven. The oil should only come about 1 1/2 inches up the side of the pot so any splashing when you add the chicken should be contained inside the deep walls of the pot. Two, using tongs, add the chicken to the pot by slowly adding it to the oil as far down into the pot as you can. If you aren't dropping it into the pot it shouldn't create much splash. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi Katherine - We are so sorry you didn't enjoy the recipe. We have three versions of Chicken Paprikash - one, from our trip to Hungary, which ran in our magazine; one, from our Cook What You Have Cookbook, and this one, from the Fast & Slow Cookbook. They are each slightly different and all are pictured differently in the photos in the magazine/cookbooks (and on the website). For example, the version that ran in the magazine is pictured alongside traditional nokedli dumplings, whereas the other two are pictured served with buttered noodles. They are all slightly different in color based on the different ingredient lists that include ingredients that could cause the sauce to be more red vs. more white and how they were cooked. Since a pressure cooker lacks evaporation, the sauce in that version is going to be a little bit more diluted and less concentrated than those in which evaporation is occurring. All of these recipes were tested numerous times in our Milk Street kitchens and, in the case of the Fast & Slow recipe (which was the first one developed), in an Instant Pot. Much like all food media companies, we do employ a food stylist and professional photographer for our magazine and cookbooks, but we are diligent about ensuring the photo represents the recipe. In fact, we often won't even shoot a main dish recipe with a side or garnish in the photo unless we mention it in the recipe. With respect to this recipe, we know it's hard to tell, but the skin \has\ actually been removed from the chicken in the photo. It's just gotten some color from the paprika, tomato paste, and the browned bits left in the pan from sautéing the onions. We hope this helps clear up any confusion. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello T C, This is a great question. We checked with our recipe developers and they said that they did not test this recipe with buttermilk but think that, since it uses so little of the milk powder, it should work fine. However, buttermilk (whether dried powder or liquid) is more acidic and may affect the rise. There is a hefty amount of yeast in the recipe, however, so should still rise. It might not be a bad idea to add 1/4 teaspoon baking soda to neutralize the acid a bit so it doesn't inhibit the yeast growth. The acid in buttermilk will soften gluten and thus should make a more fluffy, tender bread texture; but that same acid can inhibit yeast and though the dough would be softer, it could be a bit more dense. They suggest adding the baking soda to ensure the yeast works to its full capacity. Let us know how it goes! Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Craig, The King Arthur Flour and Epicurious websites have good information for converting recipes to different cake pan sizes. The Epicurious information is behind a paywall. Look for an article on the King Arthur site called "The Essential Alternative Baking Pan Sizes." Best, The Milk Street Team #

Answered by Elizabeth Mindreau

Hello Andrew, We do not have a recipe for French Onion Soup in our repertoire at the time. You could try our recipe for Habanero-Onion Soup with Lime, it's tangy and delicious and full of tender onions. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Daniel, Our baking expert says that the butter should be room temperature, around 68° to 70°. You can cool and serve the cake from the pan. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Joanne, We are sorry for any trouble you have had. This link should lead you to a recipe for Shrimp Rougaille, which is the official name of the recipe referred to in the email. That link should have been included in the email under that name as well. I will pass your comments about the recipe search function along to our technical team. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Sarah, I'm afraid we do not develop recipes using gluten free flour. The King Arthur Flour website has a lot of good information for making gluten free pie crust. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Ashish, The variety of vinegars available can be confusing, but if the bottle says "Rice Vinegar" it should be unseasoned. You can double check by looking at the ingredients list on the label. Unseasoned rice vinegar will not contain any added salt or sugar; those you will find on the label of seasoned rice vinegar. You can generally substitute distilled white vinegar or apple cider vinegar for unseasoned rice vinegar. Best, Milk Street Team

Answered by Elizabeth Mindreau

Hello all, We apologize for the confusion. The name was changed within the magazine to "Broiled Ginger and Yogurt Shrimp"and did not get updated on the cover. The recipe is on the top of page 6. The Milk Street Team