Milk Street Recipes

Answered by Elizabeth Mindreau

Hello Phil, We are so pleased that you and your family enjoy the Roasted Chicken with White Wine Jus recipe. You can definitely double the recipe with a couple of nuances. Doubling the recipe will produce twice as much fat from the roasted chickens. Deglaze the baking sheet with half of the wine (3/4 cup) before pouring it into a saucepan. Let the saucepan sit to allow the grease to rise to the top. Skim most of this off before stirring in the remaining 3/4 cup of wine and reducing the sauce. It might take longer than 8 minutes to reduce by half because of the increased volume. As always, keep an eye on the visual cues in the recipe. Let us know how it turns out!

Answered by Elizabeth Mindreau

Hello John, 1) Ground pork, as well as tenderloin or pork loin, would be too lean. This dish really requires the fat from the pork shoulder to make it rich and spreadable. Perhaps you could ask a butcher to cut you a 2-pound pork shoulder. Or if you can't get a small enough shoulder, you could use the amount you need for this recipe and then freeze the remaining pork shoulder and use it for something else. 2) Chris suggests getting leaf lard from a butcher rather than using the lard you usually can find at a grocery store. I've attached a link from the Spruce Eats website with information about leaf lard. https://www.thespruceeats.com/what-is-leaf-lard-2216904

Answered by Elizabeth Mindreau

Hello Rachel, This is an extremely wet and sticky dough, which is why we make it in the mixer. Doing it by hand might be possible (it has not been tested here) but it would likely be quite strenuous. There is enough flour in this in the end to make it too thick for a whisk but yet it is too wet to properly fold the flour in with a spatula. If you would like to give it a try it, we would recommend the following (again, this has not been tested): After whisking the dry ingredients together (including the salt,) put about 1/3 of the dry mixture into a large bowl, add all of the water and whisk until combined and smooth. Continue adding the dry ingredients gradually and whisking thoroughly between additions until the mixture becomes too thick and sticky to work with the whisk. At that point, switch to a strong wooden spoon or silicone spatula and keep mixing and adding flour until it is all well incorporated with no pockets of dry flour. You would need to keep mixing until the dough is very elastic and sticky. It also does need to be transferred to another oiled bowl per the recipe at this point. We cannot vouch for the results, as the mixer with the dough hook works the dough for a total of 10 minutes. Though it is a highly hydrated dough, the gluten still needs to be well-developed in order to give it good structure to rise. This is also why we opt for the mixer and dough hook. Please let us know how it goes! Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Barbara, We apologize for any confusion. Occasionally, we publish various versions of a recipe which sometimes leads to confusion for everyone. Our editors are working on a way to disentangle the multiple versions of recipes. The version that called for a 1-hour rest is not the original version of the recipe. We have attached a pdf of the original recipe – Oven-Perfect Strip Steak with Chimichurri — which calls for a 30 minute rest. The fact that the TV segment doesn't mention the 30-min pre-sear rest likely was innocently overlooked as a talking point in the segment. We assure you that the published recipe (attached) is the one to follow. Hopefully, this answers your question. Again, we apologize for any confusion https://www.177milkstreet.com/discussion/uploads/378/DKUQBEJ0WIND.pdf https://www.177milkstreet.com/discussion/uploads/728/U6IBPE0I3PDV.pdf Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Nicholas, That sounds like the Tomato Rice with Oregano and Feta recipe from the September-October 2019 magazine! Best, The Milk Street Team https://www.177milkstreet.com/discussion/uploads/406/PVZWK01JAWO9.pdf

Answered by Elizabeth Mindreau

Hello Sheree. We do not have a chart for substituting flours in recipes, but we checked with one of our food editors who is experienced in baking with alternative grains. She said that gnocchi will be more forgiving than say, a cake and suggested that you start by replacing 20% of the flour weight in a recipe with an alternative or whole-grain flour.—so 65 grams fresh milled flour and 260 grams all-purpose. See how the gnocchi come out, then adjust based on the results the next time you make the recipe. Please note that we've never actually tried this with the gnocchi recipe, so it's just a guideline. Let us know how it turns out! Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Keith, We have not made the Parisian flan using gluten-free flour, but we think it should work just fine. You will still need to let the dough rest before rolling it out to allow for the flour to absorb the moisture. Let us know how it turns out! Best, The Milk Street Team

Answered by Rosie Gill

Hi Janet - Whole fat Greek yogurt is strained, which means the whey has been mostly removed, resulting in a thicker yogurt. It is also more acidic and has a higher fat content than un-strained whole milk yogurt. In baking applications these differences can be important since liquid, fat and acidity all affect baked goods quite a lot. In cooking applications, however, the differences are less important. You can simply water down strained yogurt to a consistency that is easy to stir or mix. Conversely, you can strain unstrained yogurt to make it thicker to use, for example, in dips and dressings that call for strained yogurt, like our chicken shawarma recipe. And if you like a looser dressing, just sub in un-strained yogurt for the strained yogurt and skip the straining step. One note: I don't recommend subbing in non-fat yogurt for full-fat yogurt; this can be disastrous in baking and in cooking can result in overly lean dishes.

Answered by Matthew Card

Hi, I don't think it'll freeze well because freezing will impact the effectiveness of the enzymes in the pear and ginger that make it so effective. Sorry--best to make fresh for the most tender meat. Thanks, Matt C.

Answered by Chris Kimball

I agree! Shallots are small, medium and super large. For me, a medium shallot ought to be a little less than a quarter cup - 3 tbsps maybe - although the standard is 1/4 cup. However, is almost NEVER makes any difference unless you are talking a salad dressing. If it is part of a sofrito, who cares?