CookwareAsked Dec 31, 2021 by Bob W.
Can anyone provide some advice on the oyster shucking devices advertised on the Internet? Generally, they range in price from $50 to $120, all using a lever to push a stainless steel point into the joint or an edge of the oyster shell. Are any of these products better than the next?
Answered by Matthew Card
It's been awhile, but circling back to this. We've tested a bunch of shucking tools for the store and the Triangle oyster knife is hard to beat. German quality too! https://store.177milkstreet.com/products/triangle-tools-oyster-knife?\_pos=1&\_sid=decbf24c8&\_ss=r
Read MoreAsked Dec 23, 2021 by Marci E.
I like making bread in a dutch oven, however I just bought a new staub dutch oven and the instruction manual says to not heat the pot empty. Usually I preheat my dutch oven completely empty... ie: no oil. I'm worried that by wiping some oil on the interior of the pot prior to heating it I will get a sticky buildup that will be impossible to remove. Do you have any suggestions?
Answered by Lynn Clark
Hi Marci - This is interesting since almost all no-knead bread recipes call for preheating the pot. I would contact Staub directly and ask them about the warning. It may be more geared toward heating on the stovetop, which is more direct heat than heating it in the oven. Best, The Milk Street Team
Read MoreAsked Dec 20, 2021 by Samantha V.
Is guava juice an acceptable substitute for the guava nectar for the sauce? I assume the nectar is thicker/sweeter, so if so, would you make any changes to the quantity if using juice, e.g. increase the quantity of juice by some amount and still reduce to the 1 1/2 cups?
Answered by Lynn Clark
Hi Samantha - We find that guava nectar is more widely available than guava juice (Goya and Ceres are both widely available brands). The pulp in the nectar is necessary to achieve a really velvety sauce. Thinner juice will produce a more syrup-like sauce than a true fruit sauce. It will still probably taste OK, just not exactly the right texture. If you decide to try it with juice, we would just make sure to reduce 3 cups of juice to 1 1/2 cups. Since nectar usually contains more sugar, you may find you need to make it a little sweeter and you may want to add a little more cornstarch slurry to thicken it a bit more. Best, The Milk Street Team
Read MoreAsked Dec 18, 2021 by Sonya W.
I love using canned coconut milk in recipes but the stores say they can’t even order it because of shipping delays. Can I substitute coconut milk from the refrigerated section? (Califa farms, So delicious, blue diamond type brands – intended to be used in place of regular milk over cereal and everything else.) Thanks!!!
Answered by Lynn Clark
Hi Sonya - Canned coconut milk and the kind you find in the carton are technically not the same product. Although they both contain coconut milk, the boxed kind is meant to be used as a beverage and, therefore, contains more water. The canned kind has a higher fat-to-water ratio and, therefore, will produce thicker and more flavorful dishes. You can make your own coconut milk, which is pretty easy. To make coconut milk from unsweetened shredded flakes, take 1 1/2 unsweetened coconut shreds/ flakes and 4 cups of warm water. Place in a blender and blend for 2 minutes. Strain using a cheese cloth in a clean container. Best, The Milk Street Team
Read MoreAsked Dec 15, 2021 by Karen R.
The title says it all. Why don't you include the nutrition profile for your recipes? It would be very helpful.
Answered by Lynn Clark
Hi Karen -
Thank you for your comment. This discussion may be helpful to understand why we don't include nutritional information for our recipes - https://www.177milkstreet.com/discussion/discussion/comment/1247#Comment\_1247
Best,
The Milk Street Team
Read MoreAsked Dec 07, 2021 by Laure K.
How do I use the powder? I don't see any directions on the package. thanks
Answered by Lynn Clark
Hi Laure - You can find specific instructions for how to use the powder on the Kayanoya website here - https://usa.kayanoya.com/products/kayanoya-original-mushroom-stock-powder-6g-5-packets?gclid=Cj0KCQiAzMGNBhCyARIsANpUkzPkIAJqLy3Bzc-NrjY5VLjqpuFZ-fh0mmgCyZBT29t2KcEmXUFTDNAaAqwxEALw\_wcB.
Best,
The Milk Street Team
Read MoreAsked Dec 06, 2021 by Holly H.
I love your PBS TV show and have purchased your cookbooks Tuesday Nights (navy blue cover) and The Milk Street Cookbook 2017 to 2020 (yellow cover).
My first question does the The Milk Street Cookbook 2017 to 2020 include all the TV recipes in 2020? Please let me know.
Second, if the cookbook I purchased includes all the recipes through 2020, is there another cookbook you offer that has the recipes 2021 into 2022 that doesn't include 2020 and prior? I don't want to buy a cookbook that duplicates recipes. I appreciate your reply and please know you have a fan! Holly
Answered by Lynn Clark
Hi Holly - Thanks for being such a fan of our show and cookbooks! The Milk Street Cookbook (yellow cover) contains all of the recipes from Season 1 to Season 3 (which ran through the spring of 2020). The Milk Street Cookbook, 5th edition, which you can find here - https://store.177milkstreet.com/collections/cookbooks/products/the-milk-street-season-5-cookbook - includes all of the recipes from Season 1 to Season 5. Unfortunately we don't have a version that just includes the recipes you are missing from seasons 4 and 5. I'm so sorry about that! Best, Lynn C.
Read MoreAsked Dec 04, 2021 by Elizabeth K.
How can I keep soda bread from going stale so fast? I want to give it as a Christmas gift but would have to make it at least on Dec 23rd.
Answered by Lynn Clark
Hi Elizabeth-
Your best bet would be to bake, cool, wrap tightly in plastic and aluminum foil, and freeze. Thaw completely at room temperature before gifting. Best, The Milk Street Team
Read MoreAsked Nov 19, 2021 by Linda D.
Is there something non-alcoholic that you would recommend to replace the Bourbon in the BÊTE NOIRE?
Answered by Lynn Clark
Hi Linda - the flavor of this chocolate dessert is based on the old-fashioned cocktail. Using another ingredient in place of the bourbon will alter the flavor significantly. That being said, a brewed tea might work - black or Earl Grey. Early Grey is a good pairing for dark chocolate. We would also recommend leaving out the bitters if you substitute for the bourbon and using vanilla extract instead of the bitters. Best, Lynn C.
Read MoreAsked Nov 18, 2021 by Joanne G.
I'm going to use a loaf of challah bread for stuffing next week. Should I freeze the loaf now, then thaw, bake it (to dry out the bread cubes) or cube and dry it now then freeze it til I make the stuffing?
Answered by Lynn Clark
Hi Joanne - I would recommend cubing the bread, freezing it, then thawing and drying. That way, if there is any moisture left from freezing and thawing (ice particles on the outside that melt, for example) you will drive that moisture away by drying it before using it in the stuffing. This will ensure that the bread is ready to soak up all of the flavorful liquid you're using to make your stuffing. Good luck! Best, Lynn C.
Read More 
