Milk Street Q&A

Answered by Lynn Clark

Hi Marianne - I believe someone on the board made it by hand successfully. See this thread for details - https://www.177milkstreet.com/discussion/discussion/comment/714#Comment\_714. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Jennifer - I'm hoping others on the board have some suggestions for you, but these are some that I like. Definitely read Matt Goulding’s Pasta, Pane, Vino. It’s more of a travelogue than a cookbook but it colorfully explores food culture all over Italy and the stories he tells about the people he meets along the way are told in such a way that you feel like you have visited Italy, even if you haven’t. Marcella Hazan’s Essentials of Classic Italian Cooking is basically the Italian Food bible. It’s my go-to resource whenever I want the authentic basics. La Cucina: The Regional Cooking of Italy is a massive book but really explores every region of Italy and introduces you to the most famous dishes of each region and at least as many that you’ve probably never heard of. Forewarning: no photos. There are tons of others, but I'll let others weight in as well! Happy reading! Best, Lynn C.

Answered by Lynn Clark

Hi Garth - You can freeze chopped onions and celery (carrots and peppers too for mirepoix or sofrito) as long as you are going to then use them in cooked applications. The freezer causes ice crystals to form which will break down the cell walls of the vegetables and soften them more than you would like if eating them raw. Since they will soften as they cook anyway, they should be fine for cooked applications. On that same note, I wouldn't advise freezing lettuce since the breakdown that occurs with lettuce is even more evident and will turn most lettuces slimy in the process. One exception might be kale but, again, I would probably only recommend it if you were going to then cook it. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Theresa - Asafoetida, also called Hing, would be something interesting to try. Asafoetida is a pungent spice used in cooking that is native to Central Asia, particularly Iran and India. Asafoetida comes from a very unusual source. According to food scientist Harold McGee, it’s made by scraping the sap from the exposed root of a plant in the carrot family. The sap is dried and crushed, giving us a tan-colored powder to sprinkle into our dishes. McGee also says that the sap contains many of the same sulfur compounds found in onions. It has a very strong odor when dry, which many say is reminiscent of washed rind cheeses or body odor. Not to worry – when the spice is added during cooking, it mellows out into a gentle flavor. Asafoetida is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It’s a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes. Unless you have a really excellent health food store or Indian grocery near you, it’s probably best to look for asafoetida online. It might be worth a try, not just in this recipe, but all of the recipes that call for onions and/or garlic. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Linda and Estelle - You are definitely not alone. We get many questions from readers who have an aversion to cilantro. Here are some suggestions: If you're making something that is cooked you could add ground coriander when you add garlic, onion, or spices. Coriander is the seed of the cilantro plant so their profiles will be similar however, when dried and ground, the flavor isn't as potent. Substitute fresh parsley with a splash of lemon or lime juice. Cilantro has a grassy flavor with citrus notes so the grassiness of parsley combined with the citrus juice can replicate it. There is some research that suggests crushing cilantro makes it milder because it breaks down an enzyme that lowers the amount of aldehyde in the leaves. Try using it this way in a dish that you know and love - guacamole, salsa, tacos, for example, to see if you still find it offensive. Hopefully one of these options will work for you!  Best, Lynn C.

Answered by Lynn Clark

Hi Adam - Thanks for the rave review and the tips! Always great to hear a recipe we worked hard on is well-received. Happy cooking! Best, Lynn C.

Answered by Elizabeth Mindreau

Hi Elizabeth - We have recipes for: Crisp Oven-Charred Okra and Okra Gumbo. Both are in our Vegetables cookbook and online.

Answered by Lynn Clark

Hi Haruko - In Step 3 of the recipe for Japanese Potato Salad the instructions for adding the mayonnaise and egg read as follows: Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Add the mayonnaise, ham, whole egg and yolk and the sugar. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. I hope that helps for next time! Best, Lynn C.

Answered by Matthew Card

Hi, I use this combo or a variety of different dishes, including steak, seafood, chicken and grilled vegetables. There are real proportions other than a pat of butter and a squirt each of soy and lime juice. I add the mix hot--say on top of a resting steak before slicing or tossed with grilled shrimp or zucchini. Or even mixed into hot sautéed mushrooms (though I might switch to lemon there.) Here's a nice piece from the NYT: https://www.nytimes.com/2014/03/02/magazine/the-sublime-combination-of-butter-and-soy.html

Answered by Lynn Clark

Hi Valerie - Flour weights per cup are all over the map. That's because they are determined by taking an average weight of a sample of people measuring flour by cup using the dip-and-sweep method \or\ spooning method - two very different methods which can produce wildly different results. Every person in the experiment is a variable - some people have a heavy hand, others packs more tightly, etc. - and each experiment may use different methods to achieve their results. Even the weather that day can affect them. We did our own experiment here at Milk Street and, for bread flour, came to 137 grams per cup in order to have consistency across our recipes. The weight measurement of 400 grams here is correct, which equates to 2¾ cups plus 2½ tablespoons. Good luck with the pizza! Best, Lynn C.