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Asked May 08, 2020 by deb B.
Hi I was watching the video on the Tomato Conserva and was wondering it it would freeze well. I know My Grandmothers and my Mom used to freeze tomatoes all the time so thought maybe it would. Any thoughts on this ? Deb Bremer
Answered by Lynn Clark
Hi Deb - Thanks for your question! I definitely think you could freeze the tomato conserva. Just make sure it's in an airtight container. Good luck! Best, Lynn C.
Read MoreAsked May 05, 2020 by Henry M.
Hello Milk Street, I made the Chicken Vindaloo and it was absolutely delicious (we have an absurdly large bag of kashmiri chili powder and this was a great addition to my repertoire of uses for it). My wife is a vegetarian and she was jealous, which made me wonder if there was a way to make a vegetarian version of this dish. I was thinking maybe an Eggplant Vindaloo? It feels like tofu wouldn't really stand up, and we have no easy source of jackfruit. What do you think? Thanks!
Answered by Lynn Clark
Hi Henry - I agree that tofu might not stand up since it already tends to stick and the chicken in this recipe is likely to stick to the pan. I think chunks of eggplant, winter vegetables (squash, carrots, etc.), or potatoes could work. You probably won't get as much depth of flavor as you would from the chicken, but with all of the spices in the dish - especially your Kashmiri chili powder - I still think it would be good. Good luck! Best, Lynn C.
Read MoreAsked May 01, 2020 by Mary B.
Trying my first recipe from the magazine. Deep dish Quiche. There are multiple times in the article. Finally resigned myself that I was not going to eat this today. What is the initial 1 1/2 hour start to finish relate to?
Answered by Lynn Clark
Hi Mary - I was able to speak with our Director of Recipe Development, Diane Unger. The timing should line up with how long it takes to complete the steps in the recipe, not including the pie crust preparation. With that said, we agree that this timing is off. I believe it should be closer to 2 hours, 40 minutes, plus cooling. In reality it looks like this recipe should be made a day ahead for best results since cooling time is significant. I'm very sorry this was not made very clear in the recipe and thank you very much for pointing this out to us. I will pass along your concerns to Diane and our editorial staff. Best, Lynn C.
Read MoreAsked Apr 29, 2020 by Jennie O.
Pizza Dough question: Can I substitute non instant (active dry yeast) for the instant yeast called for in the recipe? And if so, does that change anything?
Answered by Lynn Clark
Hi Jennie - You can substitute active dry yeast but you will need to use 25% more to achieve the same results. Also, active dry yeast needs to be proofed in warm water for about 10 minutes before adding it to other ingredients to remove the dead cells that surround the live yeast. Instant yeast granules aren’t surrounded by dead cells and can be mixed right into the dry ingredients. Good luck! Best, Lynn C.
Read MoreAsked Apr 27, 2020 by Eileen A.
After listening to the Milk Street Podcast I would like to make the English Mess that was described. However, I cannot find the recipe. Could you please point me in the right direction? Thanks!
Answered by Lynn Clark
Hi Eileen - I love the simplicity of that recipe! It's listed on the website under another name, which is probably why you couldn't locate it. So sorry about that! Here is the link. Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Raymond B.
OK you know the drill. Got a "free" 21lb turkey last Thanksgiving 97 year old WW2 vet held it in his freezer for me until now. So got it back and using this opportunity to break down the bird and to experiments with recipes I want to try. One is turkey burgers that don't, you know - suck :-) This is one that I had my eye on. When I parted out the turkey I had 2lbs plus of boneless thigh meat. So perfect for trying 2 recipes. One was this one from Milk Street. The other one was not from ATK, but I'm a long time member there and they are on the list too for some koji turkey experimenting (yeah I have the koji done for a good while) Anyway I digress - Key question: would one freeze the uncooked herbed burgers as is (raw) or par cook first then freeze? Will the herbs and texture suffer from freezing without par cooking? Yesterday I did one of the herb burgers and par cooked first at 425, in the oven for 20 minutes flipping. It was good, very good. But didn't finish to mallard it totally. Worked fine. Everyone is skeptical when folks talk about turkey burgers. I think this is a great recipe frankly. The density also makes it easy to work with. It's very similar to beef burgers in texture /density. I will be answering my own question over time - but don't have all that much extra time to experiment as you folks :-) I love Milk Street!
Answered by Lynn Clark
Hi Raymond - These turkey burgers are some of the best I've had, but I do think they are best made fresh since they are pre-seasoned and contain fresh herbs, both of which will fade in the freezer. If you do decide to freeze them, I would 100% freeze them raw and then defrost in the fridge before cooking. You can freeze them on a sheet until firm and then place parchment between and transfer to a zipper-lock bag. Good luck! Best, Lynn C.
Read MoreAsked Apr 23, 2020 by Beverly F.
Are the recipes in the magazine part of the 2020 cookbook or the Tuesday night book?
Answered by Lynn Clark
Hi Beverly - All of the issues of the magazine and their recipes will appear in the 2020 Annual that is published at the end of the year. The Tuesday night cookbook was published in 2018. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 23, 2020 by Dianne D.
Hi there, Which Milk Street Cookbook features or contains fish recipes? Loving the Fast and Slow, and trying various products, thanks!
Answered by Lynn Clark
Hi Dianne - Both our Milk Street Tuesday Nights and New Rules cookbooks have a bunch of great fish recipes. Also, if you use the search feature on the website you can find many really great fish recipes that may have appeared in our magazine. One of my favorites is the Baked Salted Salmon with Dill that appeared in our January-February 2020. It's so simple and hands-off and comes out perfectly-cooked every time. Happy cooking! Best, Lynn C.
Read MoreAsked Apr 21, 2020 by Jee L.
What if I don't have a stand alone mixer? Can I do this by hand?
Answered by Lynn Clark
Hi Jee - This dough is very loose - almost a batter. It would be hard to mix and knead this by hand. You can certainly give it a try though. I would first mix the ingredients together using an oiled spatula until a dough forms and then try using oiled hands to knead the dough. If the dough is too sticky for this, try using an oiled spatula to turn the dough onto itself over and over again until the dough is shiny, wet and elastic. Good luck! Best, Lynn C.
Read MoreAsked Apr 17, 2020 by Mildred B.
Can you freeze the dough for future use? Also can you use this dough for a double crust pie? I know it says prebaked crust, but it’s a dream to work with. Thank you for the recipe!
Answered by Lynn Clark
Hi Mildred - You can definitely freeze this crust. I did so over the fall holidays and it worked great. Just move it to the fridge the day before to defrost. Chris Kimball is my go-to when it comes to pie dough and pie baking (among many other things!) and he recommends that when doubling the recipe for a double-crust pie to increase the flour to 2 1/2 cups (slightly more than doubled) and then double the remaining the ingredients. Good luck and let us know how it works out! Best, Lynn C.
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