CookingAsked Mar 29, 2022 by Karmen M.
I've heard that many recipes benefit from having any protein salted overnight and left, uncovered in the refrigerator. I've always been skeptical. Then I heard Samin Nosrat say that she recognized a certain redundancy of things at Chez Panisse and took note. I took note that she said all meats were salted overnight. Should I be doing this? If so, kosher salt and sparsely or more liberal application? Thanks!
Answered by Lynn Clark
Hi Karmen - We do recommend an \overnight\ salting (which translates to about 12 hours) for some, but not all, proteins. Large proteins such as roasts, whole chickens, and turkeys do need to rest overnight after salting in order to achieve all of the benefits. Rest overnight in the refrigerator, uncovered, on a wire rack set in a rimmed baking sheet. For smaller cuts, such as steaks, pork chops, and chicken parts you only need to salt and rest for 45 minutes or until the surface is dry. This may be less than 45 minutes for smaller chicken parts. Thick white fish fillets (salmon, tuna, swordfish, halibut) can benefit from dry brining by providing overall better flavor and slightly firmer flesh. A minimum of 30 minutes and a max of about 90 for fish, otherwise you'll end up curing it. Best, The Milk Street Team
Read MoreAsked Mar 29, 2022 by Patricia C.
I am trying to make this recipe and having a hard time looking for a good conversion table on the internet. This is the recipe, I would appreciate it very much if you could convert it to US measurements.
220 grams flour
100 g greek yogurt
100 g 2% milk
30 grams olive oil
3 grams salt
7 grams baking soda
7 grams baking powder
Thank
Answered by Elizabeth Mindreau
Hi Patricia,
Thank you for reaching out. I don't believe this a Milk Street recipe. We did not develop or test this recipe using either measurements, so we cannot guarantee the results. Converting measurements from weight to volume can be messy, measuring by weight is easier (with a scale) and more accurate.
These conversions were made using a calculator found online: https://www.inchcalculator.com/cooking-conversion-calculator/
220 grams = 7.75 ounces/≈ 1 3/4 cups flour
100 g = 3.5 ounces/≈ 1/3 c Greek yogurt
100 g ≈ 1/3 c 2% milk
30 grams ≈ 2 1/4 Tbsp olive oil
3 grams salt ≈ 1/2 tsp
7 grams ≈ 1 1/2 tsp baking soda
7 grams ≈ 2/3 tsp baking powder
Read MoreAsked Mar 13, 2022 by Robert S.
Hello,
My wife and I used to buy a flavored oil from House of Tsang called Spicy Curry Oil. They have stopped producing it. We would like to create our own version. Do you have any suggestions as to the ratio of curry powder (and any other spices) to oil.
Thanks for your help.
Robert S.
Answered by Lynn Clark
Hi Robert - We would probably recommend 3-4 teaspoons of spice per 1/2 cup of oil. If you aren't already making your own curry powder blend, we recommend this one from the Milk Street Store. Best, The Milk Street Team
Read MoreAsked Mar 10, 2022 by Eileen A.
I recently purchased a bag of Meyers Lemons. Is there a recommended way to store lemons?
Thanks!
Answered by Lynn Clark
Hi Eileen - The best way to store lemons, Meyer or traditional, is in the refrigerator in a sealed plastic bag. They should last about a month when stored that way. Just make sure to keep them separate from other fruits like apples, avocados, bananas, melons, peaches, pears, and tomatoes, which all produce ethylene, a gas that will speed up the ripening process of the lemons. Best, The Milk Street Team
Read MoreAsked Mar 06, 2022 by Katherine K.
Most of your recipes call for salted butter; I only have unsalted butter. What adjustments to make with salting food? It seems most current recipes and cook books from other sources call for unsalted. Why do you feel salted is better? Thanks!
Answered by Lynn Clark
Many chefs and bakers believe that using unsalted butter will allow you to control the salt content in your dishes better than using salted butter. But we've tested salted versus unsalted butter in a number of savory and baking recipes and we didn’t find any measurable difference between the two. The small amount of salt in salted butter (it's about 1/4 teaspoon per stick, depending on the brand) is undetectable when cooked or baked in a recipe, we found.
Still, we have a preference between the two. Though most culinary professionals and publications will recommend using unsalted butter, we prefer the salted kind because it tastes better when you’re not cooking with it. Unsalted butter doesn’t cut it on toast! Since we prefer to stick with one kind, salted butter is our choice. It also has a longer shelf life. So if you don’t go through butter at a fast rate, buying salted butter is a good idea.
You can certainly still use unsalted butter in our recipes if you prefer. You just may need to adjust the salt to your personal tastes. You can also see this discussion for more details from Chris on why he prefers salted butter and, more specifically, the why he prefers European-style butters.
Best, The Milk Street Team
Read MoreAsked Feb 24, 2022 by Amy H.
Can the recipe for the Turkish meatballs be used for meatloaf?
Thank you.
Amy
Answered by Lynn Clark
Hi Amy - This probably won't work for a couple of reasons. First, the amount of meat in this recipe is low and would yield a pretty small meatloaf that would likely be too small for an average-sized loaf pan. Second, this mixture is quite delicate and tender and, without some additions to strengthen it (like eggs), would probably not hold together as a meatloaf. Best, The Milk Street Team
Read MoreAsked Feb 20, 2022 by Melody F.
I'm a novice baker. I live in the Denver metro area and at my house, we are a little more than a mile high. I made the Glazed Sour Cream and Brown Sugar Bundt Cake and it fell creating a nice trough around the center. I measured very carefully using weights where those were provided. I was very careful to follow all of the directions as written. Would the altitude account for this problem and if so what should I do differently next time? By the way, the cake is absolutely delicious!
Thank-you.
Answered by Lynn Clark
Hi Melody - It's very likely the altitude. Baking at altitude is a pretty complex subject and there are a lot of variables you need to account for in order to produce the same product at altitude as at sea level. This guide from Colorado State will help guide you to modify recipes when baking at high altitude. Best, The Milk Street Team
Read MoreAsked Feb 18, 2022 by Tom A.
Do you intend to have a mobile app (iOS specifically)? It would make it much easier to do grocery shopping, and follow the recipes while cooking as opposed to the browser version.
Answered by Lynn Clark
Hi Tom - We are constantly updating and improving our digital platforms and I know there are a ton of things in the works right now. I will definitely pass your suggestion for an app along to the digital team! Best, Lynn C.
Read MoreAsked Feb 13, 2022 by Karen L.
I’m looking for the recipe associated with a class I took over a year ago on flatbreads. How can I find it and/or access the recipe? I thought I had ‘lifetime’ access.
Answered by April Dodd
Karen - you can send us an email to cookingschool@177milkstreet.com and we will be happy to re-send you the recipe for a livestream class you were enrolled in. Thanks! - April
Read MoreAsked Feb 11, 2022 by William W.
I am getting a repeated problem accessing the Milk Street web site (177milkstreet.com). The problem seems to come and go, but at the moment I cannot access any page on the web site (including the home page). I am using Google Chrome on a Mac, and I am not having problems with any other web sites. If I open an "incognito window", it works fine (that's how I was able to get to this page). I can also use a different web browser (Safari) and it works fine there too. I don't know if there's a problem with the cookies, or something else that's causing Milk Street to return the error. I could not find any way to talk to a customer service person about a web site problem -- if there's a phone number to call, please let me know.
The exact error message is: "Error 520 Web server is returning an unknown error" and then below it says "What happened? There is an unknown connection issue between Cloudflare and the origin web server. As a result, the web page can not be displayed."
Answered by Lynn Clark
Hi William - I am going to forward your comment to our digital team to see if they can diagnose your problem. Be on the lookout for an email from them regarding your issue. Best, The Milk Street Team
Read More 
