Milk Street RecipesAsked Aug 18, 2020 by Robert S.
Hello,
I see that the Tagliatelle with Portobellos and Chive Ricotta recipe calls for red miso. I only have white miso. Will there be a noticeable difference or do I need to add red miso to my pantry?
Thanks.
Answered by Lynn Clark
Hi Robert - I checked in with the recipe developer, Courtney Hill, and she said that white miso would also work. Not as strong a flavor as red miso, obviously, but the white miso would still be a lovely addition. Hope that helps! Best, Lynn C.
Read MoreAsked Aug 17, 2020 by Nan J.
I just made the Harcha (moroccan flatbread) recipe and 2 things were very off. First off the mixture was a batter, not a dough that could be patted out into circles and the batter was very salty...pretty inedible. When I was searching to see if anyone else had comments about the recipe (why can comments be attached directly to the recipes?) I saw the comment about the different brands of kosher salt. Mine happens to be Morton. I did weigh the semolina so am curious if the amount of water is off. Fortunately, they did cook up but are more pancake-like in texture.
Answered by Lynn Clark
Hi Nan - I'm so sorry that the recipe didn't work for you. As you've discovered, different brands of kosher salt have grains of different sizes so 11/2 teaspoons can yield different amounts of salt amongst the brands. We always use Diamond Crystal kosher salt because we like the size of the grains - large enough to pick up and sprinkle, but small enough to dissolve easily. When using Morton's you'd want to use a little more than half as much salt as called for in our recipes. As for the texture issues of the dough, a couple of things come to mind. First, did you let the semolina soak for 10 minutes before adding the butter? This is an essential step to make sure the semolina absorbs the water. Second, was the butter chilled when you added it to the semolina? Once the mixture sits for 10 minutes it should still be hot enough to slightly melt the butter so you can mix it in easier. However, if the butter is too warm when it's added to the hot semolina it will fully melt and make the dough too loose. Not sure if either of these steps is where the recipe got tripped up. I did double-check the amount of water and confirmed that 3/4 cup is correct. Let me know if I can help further. Best, Lynn C.
Read MoreAsked Aug 13, 2020 by Ambre C.
Has anyone cooked the stovetop chocolate cake in the Instant Pot and how long at high pressure? Thank you
Answered by Lynn Clark
Hi Ambre - Unfortunately, we didn't test this in the Instant Pot, but it's a great idea! Hopefully someone has tried it and can give you some guidance. We will keep it in mind for a future Fast & Slow recipe. Thanks! Best, Lynn C.
Read MoreAsked Aug 10, 2020 by Joseph S.
Can your recipe for a single pie crust be doubled? What mods need to be made to the recipe for doubling (I assume it’s not quite twice as much of everything, given other double pie crust recipes I have seen and used)?
Answered by Lynn Clark
Hi Joseph - We previously asked Christopher Kimball this question and you can find his answer here. Best, Lynn C.
Read MoreAsked Aug 05, 2020 by Theresa L.
This recipe sounds so delicious (and I happen to have an open can of coconut milk) but hubbie can't tolerate onions or garlic. Should I choose another recipe or can you give me some good substitutes?
Answered by Lynn Clark
Hi Theresa - Asafoetida, also called Hing, would be something interesting to try. Asafoetida is a pungent spice used in cooking that is native to Central Asia, particularly Iran and India. Asafoetida comes from a very unusual source. According to food scientist Harold McGee, it’s made by scraping the sap from the exposed root of a plant in the carrot family. The sap is dried and crushed, giving us a tan-colored powder to sprinkle into our dishes.
McGee also says that the sap contains many of the same sulfur compounds found in onions. It has a very strong odor when dry, which many say is reminiscent of washed rind cheeses or body odor. Not to worry – when the spice is added during cooking, it mellows out into a gentle flavor. Asafoetida is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It’s a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes.
Unless you have a really excellent health food store or Indian grocery near you, it’s probably best to look for asafoetida online. It might be worth a try, not just in this recipe, but all of the recipes that call for onions and/or garlic. Good luck! Best, Lynn C.
Read MoreAsked Jul 24, 2020 by Adam N.
The milk street recipe for tavuk sis is really outstanding I don’t think it’s getting enough focus. A lot of the recipes within milk street are exotic and may be something one makes a couple times a year. This recipe has staying power I could make it three times a week on the gas grill especially when I go back to the office and I need lunch on the fly. It was so good. One thing though scraping off the marinade as instructed in the notes seems unnecessary if one adequately oils up the grill grates.
Also I would recommend not reserving the marinade and using at the end. It’s far superior if one served wrapped in a pita along with ingredients such as tomato, onion, and tzatiki sauce.
Answered by Lynn Clark
Hi Adam - Thanks for the rave review and the tips! Always great to hear a recipe we worked hard on is well-received. Happy cooking! Best, Lynn C.
Read MoreAsked Jul 23, 2020 by Julia B.
Hi,
in a recent online cooking class, Matt mentioned what a great flavour combination lime, butter, garlic, and soy sauce made. Can you please share recipe(s) or a general direction for using this combination? Thanks so much!
Answered by Matthew Card
Hi,
I use this combo or a variety of different dishes, including steak, seafood, chicken and grilled vegetables. There are real proportions other than a pat of butter and a squirt each of soy and lime juice. I add the mix hot--say on top of a resting steak before slicing or tossed with grilled shrimp or zucchini. Or even mixed into hot sautéed mushrooms (though I might switch to lemon there.)
Here's a nice piece from the NYT: https://www.nytimes.com/2014/03/02/magazine/the-sublime-combination-of-butter-and-soy.html
Read MoreAsked Jul 22, 2020 by Valerie R.
The recipe lists 400 grams of flour = 1.5 cups - bread flour is 120 grams/cup - which measurement is correct - 400 grams or 1.5 cups?
Thanks!
Answered by Lynn Clark
Hi Valerie - Flour weights per cup are all over the map. That's because they are determined by taking an average weight of a sample of people measuring flour by cup using the dip-and-sweep method \or\ spooning method - two very different methods which can produce wildly different results. Every person in the experiment is a variable - some people have a heavy hand, others packs more tightly, etc. - and each experiment may use different methods to achieve their results. Even the weather that day can affect them. We did our own experiment here at Milk Street and, for bread flour, came to 137 grams per cup in order to have consistency across our recipes. The weight measurement of 400 grams here is correct, which equates to 2¾ cups plus 2½ tablespoons. Good luck with the pizza! Best, Lynn C.
Read MoreAsked Jul 17, 2020 by Adam N.
I’m quite frustrated with myself as I have struck out twice with this recipe. The cheese is clumping and separating from starch water mixture it is definitely not close to a uniform mixture. I’m kind of bummed today I had some nice imported pecorino and good pancetta so that’s like nearly $20 of good ingredients basically down the drain. We ate it but did not enjoy. Please help me trouble shoot and please see facts below as they may matter to the outcome.
1) I used 100% Italian pecorino (mid grade, once Trader Joe’s and next time Whole Foods)
2) Cheese was grated properly on smallest spikey holes on the box grater
3) Heat was not to high this 2nd time I was very cautious
4) Cornstarch was used as the recipe called for
5) Pasta water was reserved
Would I achieve better results to just heat up the cornstarch water separately. Once pasta is complete just drop in grated cheese and pour hot water mixture over and stir. I can’t imagine it could clump more than my current situation.
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Answered by Elizabeth Mindreau
Hi Adam,
We developed a new version of our Cacio e Pepe recipe based on lessons we learned from chefs and cooks in Rome. You can find the updated recipe online, in the March/April 2024 Issue of our magazine, our Backroads Italy, Shorts and Seasons 8 & 9 TV cookbooks.
https://www.177milkstreet.com/recipes/cacio-e-pepe
Read MoreAsked Jul 17, 2020 by Howard G.
While the ingredient list includes mayonnaise, ham, eggs, sugar, and scallions, the procedure does not describe what to do with these ingredients. I suppose one could reasonable infer that they are to be mixed in, but it should be specified, especially when the intro sugests that some of them may not be necessary if genuine Kewpie mayo is used.
Answered by Lynn Clark
Hi Howard - The instructions for what to do with the mayonnaise, ham, egg, sugar and scallions can be found halfway through Step 3 of the recipe. See below:
Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Add the mayonnaise, ham, whole egg and yolk and the sugar. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled.
Hope this helps! Best, Lynn C.
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