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Asked Feb 09, 2022 by James B.
What size Dutch oven is used in the recipes? I have seen 7 quart.
Answered by Lynn Clark
Hi James - We use a 7-quart enameled cast iron Dutch oven. Best, The Milk Street Team
Read MoreAsked Jan 27, 2022 by Michael P.
Just wanted to bring to attention that the timing for the Caldo Tlalpeño recipe is really off. The stated time start to finish is 1 hour but if you add up all the times in the recipe, in the best case, it would be 71 minutes, but of course that's not including any of the rest, such as chopping vegatbles, removing chicken from frying, etc. It actually took me over 2 hours to make this... It's a great soup, but that certainly seems like an error to me.
Answered by Lynn Clark
Hi Michael - You're right. The times here are probably a little off since they don't account for simmering, heating, and prep time. I'm going to let our recipe editor know to update. That being said, the cooking times actually add up to a total of 68 minutes, since shredding the chicken and cooking the beans takes place while the rice is cooking so those times would be combined. Best, Lynn C.
Read MoreAsked Jan 05, 2022 by Robert L.
When a recipe calls for white vinegar, does it mean white distilled vinegar or white wine vinegar? I've tried the white distilled vinegar and it doesn't taste good in a recipe. I believe it's primary use is for cleaning coffee pots. Thank-You
Answered by Lynn Clark
Hi Robert - When we simply call for "white vinegar" in a recipe (which, admittedly is rare) we mean regular distilled white vinegar. If and when we call for white wine vinegar we will specify it as such. We usually only call for distilled white vinegar in situations when we want the tartness of vinegar, but otherwise the flavor of the vinegar is masked by other more prominent flavors. Best, The Milk Street Team
Read MoreAsked Dec 04, 2021 by Elizabeth K.
How can I keep soda bread from going stale so fast? I want to give it as a Christmas gift but would have to make it at least on Dec 23rd.
Answered by Lynn Clark
Hi Elizabeth- Your best bet would be to bake, cool, wrap tightly in plastic and aluminum foil, and freeze. Thaw completely at room temperature before gifting. Best, The Milk Street Team
Read MoreAsked Nov 19, 2021 by Linda D.
Is there something non-alcoholic that you would recommend to replace the Bourbon in the BÊTE NOIRE?
Answered by Lynn Clark
Hi Linda - the flavor of this chocolate dessert is based on the old-fashioned cocktail. Using another ingredient in place of the bourbon will alter the flavor significantly. That being said, a brewed tea might work - black or Earl Grey. Early Grey is a good pairing for dark chocolate. We would also recommend leaving out the bitters if you substitute for the bourbon and using vanilla extract instead of the bitters. Best, Lynn C.
Read MoreAsked Oct 28, 2021 by Chelsea H.
Hi All, Would it be okay to mix the beef kibbeh ingredients in the morning to be cooked in the evening? Or would the texture of the patties be messed up if they refrigerate longer than the 20-30 mins. described in the recipe?
Answered by Lynn Clark
Hi Chelsea - We think it should be fine to make ahead. Best, The Milk Street Team
Read MoreAsked Oct 28, 2021 by Michael D.
Chris mentioned an "ever simpler solution" for Cacio e pepe and to look for it on the website. There appears to be only one recipe from 2018. Is this the one?
Answered by Lynn Clark
Hi Michael - You can find our new and improved recipe for cacio e pepe here. Best, The Milk Street Team
Read MoreAsked Oct 28, 2021 by Marc M.
I am looking for a recipe for chicken to cook in my tagine. Seems most recipes have been adapted for an InstaPot or suggest a large Dutch oven. It seems that these recipes have too much liquid to be prepared in a tagine.
Answered by Elizabeth Mindreau
Hi Marc - You can find cookbooks written specifically for using traditional clay tagines. In our office library, we have one called "Tagines & Couscous" by Ghillie Başan. She has written other books on tagine cookery as well. Perhaps your local library will have books on tagine cookery.
Read MoreAsked Oct 14, 2021 by Sylvia H.
An early frost left me with an abundance of green tomatoes. I see many recipes using tomatillos. Can I use green tomatoes instead?
Answered by Lynn Clark
Hi Sylvia - For the most part, yes, you can substitute green tomatoes for tomatillos. Tomatillos are a little more "lemon-y" in flavor than green tomatoes but in most recipes we think you won't notice the subtle differences. Go for it! Best, The Milk Street Team
Read MoreAsked Oct 12, 2021 by Keith A.
Hi, getting Fresno chilis is near impossible where I live, but this year at the farmer's market, I was able to score a bunch. I was wondering if I could make a large batch of Piri Piri sauce and freeze it in portions to have throughout the year, or at least the winter months? If so, would I need to do anything special with it, either when freezing or defrosting? Thanks.
Answered by Lynn Clark
Hi Keith - This should work fine. Just make sure to leave a little headroom in the airtight container - to account for expansion when freezing - and place a piece of plastic wrap directly on top of the sauce before covering. It should last for 2-3 months. Best, The Milk Street Team
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