Milk Street RecipesAsked Jun 09, 2020 by Adam N.
Good Evening,
I’ve seen it mentioned that the recommended shelf life for MilkStreet pizza dough is 72 hours. I was wondering the reasoning for that timeline? It’s cited in many reliable locations that actually a 7 day fermentation may be ideal. Tonight I made the white arugula pizza with MilkStreet dough and it was really outstanding. That white arugula recipe just skyrocketed into my recipe stratosphere. Anyhow the dough was first made Thursday night. I also made pizza Friday night so 24 hours fermentation. Today would have roughly been 96 hours and I much preferred tonight’s dough structure. Any guidance on why the 72 hours figure was given would be much appreciated.
Answered by Lynn Clark
Hi Adam - I spoke with Diane Unger, the recipe developer of this pizza recipe and our Director of Recipe Development, and, in her testing, she found that the yeast was compromised after the 72-hour mark and she lost oven spring when baking the pizza. This is likely because we are using instant yeast here. You'd probably have better results for a longer ferment if you were using active dry yeast. Hope this helps! Best, Lynn
Read MoreAsked Jun 08, 2020 by Adam N.
Good Evening,
I took a swing at the Milk Street Tzatzki this evening to accompany my souvlaki. It came out way to salty so I had to cut it with more Greek yogurt. Wondering why that may have been? My theory is that I may have been to conservative with the amount of cucumber used as I stopped shredding upon seeds being apparent. This is different from my usual as I would scoop out all the seeds and just shred the whole thing. Any guidance you can provide would be much appreciated as tzatziki is something I really love.
Answered by Lynn Clark
Hi Adam - First, what type and brand of salt are you using? At Milk Street we use Diamond Crystal Kosher Salt in all of our recipes. If you are using another brand of kosher salt (Morton's, for example) you would use a little more than half the amount called for in the recipe. For table salt it would be half the amount. The other consideration would be the Greek yogurt. You can use whole milk or low-fat Greek yogurt but we don't recommend nonfat yogurt. The lack of fat in nonfat yogurt will not only weaken the flavor of the tzatziki, but may also cause it to seem too salty since the salt will be more prominent. Hope that helps! Best, Lynn
Read MoreAsked Jun 06, 2020 by Linda K.
The Milk Street fruit crostata is now a family favorite. We wondered if it can be made as 3 smaller crostata? What adjustments would need to be made to the cooking time and temperature?
Answered by Lynn Clark
Hi Linda - We haven't tested this as 3 smaller crostatas, so I can't provide specifics on the time difference. But, smaller crostatas will likely cook faster so I would start checking them after 10 minutes to gauge how they are doing and how much longer you anticipate they will need. At this point you may want to lower the temperature if they are browning too much. I'm guessing these will be done somewhere between 12-18 minutes. Good luck! Best, Lynn
Read MoreAsked Jun 06, 2020 by Adam N.
Good Day,
I’m giving the RINDSGULASCH a go this afternoon and have some questions. I’m very familiar with Czech Gulas and Hungarian cuisine due to family and living there for almost seven years. Anyhow this is quite different. Not in a bad way it’s just using much less broth or water than typical. Which is fine but I want to confirm if everything looks correct with my attempt? As there was hardly any broth to simmer upon mixing everything together. I used slightly more beef about 6 lbs as that was what the roast was from Costco. And I cut beef slightly larger in 2” cubes or so. Please advise if I’m proceeding in the proper manner? Thank you!
CB21BAC5-3D4D-4D01-B034-FAD21CDFDEE1.jpeg
Answered by Lynn Clark
Hi Adam - I'm so sorry we didn't get to you over the weekend! We don't man the board when the office is closed. Looks like it turned out perfectly! Nice work! Best, Lynn
Read MoreAsked Jun 05, 2020 by Adam N.
Hello!
Could you please clarify the recipe for tomato sauce for pizza dough. The ingredient list says whole peeled tomatoes with juice.
Is the juice discarded or is it placed in the blender? The recipe only states “process the tomatoes” it makes no reference to the juice.
Thank you for any assistance you can provide :D
Answered by Lynn Clark
Hi Adam - The tomatoes and their juice are blended in batches - one blended smooth, the other left slightly chunky. The tomatoes are then added to the pot with the garlic, oregano, and pepper flakes, and simmered over low heat until a spatula leaves a trail when dragged through the sauce. This \should\ take between 20-25 minutes, but everyone's cooktop heats differently. The visual clue (the spatula leaving a trail) is a better indication of the proper texture of the sauce when it's ready to be removed and cooled. I hope that helps! Best, Lynn
Read MoreAsked Jun 04, 2020 by Christopher L.
Great recipe! Has anyone tried whole milk yogurt in place of the mayo or partially in place of? Thanks!
Answered by Lynn Clark
Hi Christopher - I've made this recipe a bunch of times and it's one of the best turkey burger I've had! That's because it's so moist and flavorful thanks to the panade. The main issue with replacing the mayonnaise with whole milk yogurt, especially in the burgers themselves, is the discrepancy in fat content. One of the reasons we chose mayonnaise here is because the fat in it added moisture and flavor to otherwise flavorless, lean ground turkey. Whole milk yogurt only has about .9 grams of fat per tablespoon, whereas mayonnaise has 10 grams of fat per tablespoon. Almost 10x as much. If you're dead-set on using yogurt, I would probably still use the mayonnaise in the burgers themselves and replace the 5 tablespoons of mayo in the spread with yogurt. You'll likely have to add some salt to the spread, since mayo has more sodium than yogurt. I hope that helps. Best, Lynn C.
Read MoreAsked Jun 02, 2020 by Kay R.
I have made this a couple times. The caramel sauce hardens after fish sauce and coconut water added. I heat is back up and is dissolves again but the sauce doesn't thicken. Why does my sauce harden?
Answered by Lynn Clark
Hi Kay - the dramatic temperature change when you add the fish sauce and coconut water causes the caramel to solidify. This is relatively normal and it can just be reheated - over medium heat - until the caramel melts again. A couple of things can minimize the hardening - 1. using room temperature fish sauce and coconut water to close the gap between the two temperatures and 2.) adding the liquids \off\ the heat (same reason as #1). The caramel sauce will take a good 10-15 minutes to thicken and coat the chicken. At first the chicken will release some of its liquid and loosen the caramel sauce - at this point it will look like it won't thicken enough. But if you let it continue to cook, it will eventually thicken to a glaze and coat the chicken. Hope that helps! Best, Lynn C.
Read MoreAsked May 29, 2020 by Patricia G.
Have a large can of crab meat and couldn't find anything on the site?? Any good southern style recipes out there?
Answered by Lynn Clark
Hi Patricia - We don't have any crab recipes at Milk Street but I would always recommend recipes from our friend Kenji Lopez-Alt at Serious Eats. His recipes are always well-tested and successful. Here's his recipe for crab cakes. Good luck! Best, Lynn C.
Read MoreAsked May 26, 2020 by Omar D.
The recipe for PAPRIKA-PORK STUFFED CABBAGE as written calls for 5 5 cups of broth. Is this correct? That's 25 cups.
Answered by Lynn Clark
Hi Omar - Thanks so much for bringing this to our attention. That is a typo in the web version of the recipe. The recipe calls for 5 cups of low-sodium chicken broth. I will let our web team know to make the change. Thanks again! Best, Lynn C.
Read MoreAsked May 18, 2020 by Deborah S.
Can not find a search button to find a recipe
Answered by Lynn Clark
Hi Deborah - You can search the website for recipes by clicking the small magnifying glass in the upper right hand corner of the web page. The Milk Street Store has its own search field on that page. Let us know if you are still having trouble and we can help guide you through. Best, Lynn C.
Read More 
