Milk Street RecipesAsked Apr 28, 2024 by Stachia C.
I am allergic to citric acid -- no lemon, no lime, no orange, no pineapple, no hibiscus, rose hips etc. Is there a way to make a cocktail sauce (or something to dip shrimp in) without lemon,?
Answered by Chris Kimball
Hi,
Are you OK with vinegar? I typically blend ketchup, a little grated garlic, prepared horseradish (the refrigerated stuff), a little fresh thyme and a pinch of sugar. Also, a little hot sauce if you want it extra spicy!
Read MoreAsked Apr 26, 2024 by John G.
I made the Oven-Fried Chicken Wings recipe using the cornstarch. When removing from the oven, I did notice the crispness of the skin. I immediately tossed in the sauce until it was (mostly) absorbed as the recipe stated. The problem is that immediately turned the crispy skin completely soggy again. Is this expected or did I do something wrong that might have caused it? I was really hoping it would maintain some crispness despite the sauce.
Answered by Chris Kimball
I use the Vietnamese stir fried chicken wings where the fried wings are finished in a wok with the sauce. They remain pretty crispy although any sauce is going to take some of the crispiness away. You could try this method and use much LESS sauce. The sauce in the Vietnamese version is powerful and not too sweet which means you can use less and it won't penetrate the skin as much.
Read MoreAsked Apr 24, 2024 by Deglin K.
Love the site, experience and recipes. Sadly, I have recently been diagnosed with Chronic Kidney Disease (CKD). This effective means much less sodium and for me inparticular, less protein.
While there a many recipes, they tend to be bland. I've been surprised to learn that per 3 oz serving, the amount of protein per serving is as follows:
Chicken, 28 grams; Steak, 26; Turkey, 25; Lamb, 23; Pork, 22; Salmon, 22; Tuna, 22; shrimp, 20; and Lobster, 16.
Please consider some focus on CKD recipes and ideas. Lots of pre/diabetes patients would love your help!
Answered by Elizabeth Mindreau
Hello Deglin.
We are very sorry to hear about your diagnosis. Unfortunately, we are not qualified to develop recipes for specific dietary needs. Most of our savory recipes are very adaptable though and we have a lot of vegetable and grain dishes that could perhaps fit within your dietary guidelines. We wish you all the best.
The Milk Street Team
Read MoreAsked Apr 11, 2024 by Leslie J.
I have made the Thai-Style Coconut and Chicken soup recipe twice now. I got so little liquid out of the 2.5 cups of shredded coconut and 3 cups of warm water the first time I made the recipe, I changed blenders to make this recipe the second time, to see if the first blender had just not done a good job of grinding the coconut. The second blender did not get me any more coconut liquid than the first blender. I did not measure the amount of liquid either time, but I feel like I was only able to strain out about 1/3 cup of coconut milk from the blended shredded coconut. About how much liquid do you expect to get when you blend the shredded coconut with the warm water?
thank you for any information you can provide. Leslie
Answered by Lynn Clark
Hi Leslie -
I checked in with the recipe developer and they said that you should have 2 ½ cups coconut milk after straining. If you're only getting ½ cup, she thinks you mightneed to let soak longer to soften the shreds. We also want to ensure that you are using \unsweetened\ shredded coconut.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 11, 2024 by Helena K.
I followed the recipe and using sweet paprika and 1/2 tsp of cayenne, made the sauce quite hot. I then looked up the Keralla-style chicken recipe and it only called for sweet paprika and 1/4 tsp of cayenne, which would have been more to my tastes. Not sure if both recipes were to be 1/2 or 1/4 cayenne with sweet paprika to substitute for the Kashmiri chilli powder.
Answered by Lynn Clark
Hi Helena -
Sometimes we modify the substitution depending on each individual recipe's goals as the substitution is technically 1/4-1/2 teaspoon of cayenne. So it is correct that we called for 1/4 teaspoon cayenne in the Kerala-style chicken and 1/2 teaspoon in this recipe. Feel free to reduce the amount of cayenne to your own tastes.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 05, 2024 by Terry M.
Hi there. Is 1 cup of lightly packed fresh dill correct?
Answered by Lynn Clark
Hi Terry -
Yes, that is correct!
Best,
The Milk Street Cooking Team
Read MoreAsked Mar 30, 2024 by Carlos D.
Hello! Should a stone or steel be used on the lowest oven rack (i.e place the sheet pan or pizza pans on top of the preheated stone or steel) ? Although this is a step in the Focaccia recipe, the pizza recipe does not mention it. Thank you!
Answered by Chris Kimball
I use a steel on the lowest rack but you can make this without either. I also use a steel when I am roasting halved small potatoes to get a great browned surface,.
Read MoreAsked Mar 22, 2024 by Charles R.
I want to cook HYDERABADI CHICKEN CURRY and the recipe calls for whole mustard seed and whole cumin seed. Should I grind them first or leave them in whole seed? If I do leave them in, what is the flavor and texture of biting into a whole seed?
Answered by Lynn Clark
Hi Charles -
The mustard and cumin seeds are left whole.
Best,
The Milk Street Cooking Team
Read MoreAsked Mar 04, 2024 by Philip H.
The recipe in your Season 6 cookbook gives mass of bread flour at 274 g. The on-line recipe gives 311 g for flour. Which is correct? BTW - just made this and adjusted water as necessary -- good stuff!
Answered by Lynn Clark
Hi Philip -
The cookbook version is correct. Our standard measurement for bread flour is 137 g. per cup, so 2 cups would be 274 grams, not 311 grams. I believe we used a different measurement before we did official testing in 2017 and this recipe predates that testing. It should have been updated on the website. I will get our digital team to change it ASAP. Thanks for letting us know!
Best,
The Milk Street Cooking Team
Read MoreAsked Feb 29, 2024 by Lori S.
Can you bake these in a regular muffin tin, rather than a mini-muffin tin?
Answered by Lynn Clark
Hi Lori -
Since these are meant to me more of a bite-sized cake, we did not test these in a larger muffin pan so we aren't sure what modifications would need to be made to adjust the recipe. Also, one of the hallmarks of friands (or financiers) is the balance of textures between the soft, cake-y interior and the crisp exterior. With a larger size, we fear that balance would be lost.
If you decide to go ahead and try it, we assume the baking time will be longer in order to get the centers baked through. There's a chance that the exterior may over brown in that time so you might want to keep a piece of foil at the ready in case they are browning too much and need to be covered.
Good luck!
The Milk Street Cooking Team
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