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Asked May 17, 2020 by Donna C.
The recipe for Fool Proof Pie Crust is for a pre-baked crust and looks interesting. My question: can this recipe be doubled for a two-crust pie, and if so, would it bake the same as other two-crust, fill-first pies? Thanks!
Answered by Lynn Clark
Hi Donna - We asked Christopher Kimball this question and you can find his answer here. Good luck! Best, Lynn C.
Read MoreAsked May 16, 2020 by Jim S.
How hot can you safely go above the smoke point of the oil you are using to season? The Milk Street wok seasoning method has me thinking it's fine to go a bit above. I'm wondering if I've overheated mine, particularly dry or with a very thin coating of oil. I've only recently started using a carbon steel pan, and it's done well with eggs not sticking. I tried frying a burger last night and a lot of the seasoning came off during cleaning, which was just hot water and a soft oxo silicone spatula for scraping (I have not tried the Milk Street seasoning approach yet). After that, whether drying or oiling, even after wiping out most of the oil, the paper towel looked like it had rubbed a charred log, with a fine dusty looking coating. I've had that happen before after more stuck-on cleaning, and I think years ago seasoning a cast iron pan. Will too much preheating without oil cause this, or maybe the over getting too hot when I've oven-seasoned? I seasoned with grapeseed oil and was shooting for 25 deg over smoke point, but while the oven was set for 425, I would not be surprised if it went up as high as 500 for brief amounts of time. I have an undersized electric coil stove, not gas, so I've seasoned in the oven. I will start the spot seasoning your article discusses though.
Answered by Lynn Clark
Hi Jim - First, it's not unusual to see some dark residue when you wipe a seasoned carbon steel or cast iron skillet with a paper towel. I don't think it's the heat of the oven however I think Christopher Kimball would probably argue it's your seasoning method. See here for his recommendations on seasoning and cleaning carbon steel. Best, Lynn C.
Read MoreAsked May 15, 2020 by Manoj B.
In Singapore (where I was born) and neighbouring Malaysia, there is a chili paste known as Sambal Belac(h)an. It is similar to this, with this addition of "Belachan" which is a dried shrimp paste that is available in block form. You shave small amounts of it, toast and add it to this type of chili paste. I now live in the Cincinnati area, and it was readily available at stores like Jungle Jims as well as CAM Asian Market. The caution here is to dry-toast this outside, in a skillet on a grill because the aroma can be rather pungent. You would then sprinkle the shavings into this chili paste while you're frying it. A decent substitution would be to use fish-sauce (Red Boat is my go-to fish-sauce). This is great over Coconut Rice topped with a fried (crispy edges) egg and a drizzle of sweet soy sauce (ABC brand comes to mind) and some minced shallot. Just sharing my thoughts. M
Answered by Lynn Clark
Hi Manoj - This sounds fantastic. We love Red Boat fish sauce too. Thanks for sharing! Best, Lynn C.
Read MoreAsked May 12, 2020 by Sally S.
Hello. How do you modify the chicken biryani recipe to make without an instpot?
Answered by Lynn Clark
Hi Sally - We don't have the exact same version of biryani, but this version, with the title Curried Chicken and Rice, is similar and done on the stovetop. They are both excellent! Best, Lynn C.
Read MoreAsked May 12, 2020 by Kerry D.
Hello! I'm looking to recreate Strawn's Strawberry Pie in Shreveport, LA. I've found some recipes but all include eggs/cornstarch and commenters are claiming those aren't actually used. Any insight? Strawn's Eat Shop's Strawberry Icebox Pie https://www.food.com/recipe/strawns-fresh-strawberry-pie-282191?soc=socialsharingpinterest
Answered by Lynn Clark
Hi Kerry - We aren't familiar with this particular pie but the confusion is certainly interesting. I found this version of the recipe that claims to be direct from the owner and calls for both cornstarch and eggs. Based on the technique listed here this would seem to be more of a custard filling. However, I did watch this video of them putting the pies together and it looks like they do line a pre-baked pie crust with a thin layer of red "custard looking" mixture. Then they add a pile of fresh strawberries, top that with a pile of confectioner's sugar, and then cover the whole thing with a thick layer of fresh whipped cream. So, while commenters may say it doesn't include eggs or cornstarch, I think it's worth trying this version of the recipe to see what you think of this first since it is purported to be the original. Good luck and let us know. I'm very curious to hear how it turns out and if it's close to the original! Best, Lynn C.
Read MoreAsked May 12, 2020 by Mary S.
Hi, Whenever I visit the old country ( my grandparents are from Abruzzo) we have ravioli made with the most delicious sheeps milk ricotta. No doubt I could find it in NY or the Phila. area where I came from but I have lived in Minneapolis for over 30 years where there are few Italians and sheep milk ricotta is not to be found. Also, my husband can eat goat or sheep milk cheeses but NOT ANYTHING made from cows milk. I may have found a source for sheep milk so to make my own ricotta from that would it be the same recipe as for cow's milk? It has been years since I made that but I think it was just whole milk, lemon and salt. HELP, I need ravioli!!! Grazie mille, Annie
Answered by Lynn Clark
Hi Mary Ann - Yes! Same ingredients and method regardless of whether it's sheep or cow's milk. Good luck and I hope it comes out as good as you remember! Best, Lynn C.
Read MoreAsked May 08, 2020 by Dawn H.
I bought a bottle of your preserved lemons, and I'm hoping you can direct me to a recipe or two that uses them. Thanks!
Answered by Lynn Clark
Thanks for your question! I love the Casablanca preserved lemons from our store, I'm so glad you ordered them. They have a much more well-rounded flavor than most, less bitter too. Here are some ideas: Chicken Tagine - simply add 1 to 2 tablespoons of minced peel 10 minutes before the dish is done. Preserved lemons are a terrific way to enhance bean dishes, like a quick chickpea salad or our favorite weeknight-simple Turkish Red Lentil Soup flavored with cumin and paprika. Follow the recipe, adding 1 to 2 tablespoons of finely chopped rind to the dish during the last 5 minutes of cooking. Make a quick yogurt dipping sauce following this simple recipe. Blend 1 tablespoon of minced peel per 1 cup of Greek yogurt seasoned with salt, pepper, cayenne pepper, and a splash of extra-virgin olive oil. Stir in 2 tablespoons of chopped parsley, cilantro, oregano or dill. The sauce will taste good with vegetables, fish or chicken; or thin it out with lemon juice and more olive oil to make a salad dressing. For a quick relish for meats, fish or roasted vegetables, mince 2 teaspoons of pulp to blend with ½ cup of rinsed-and-chopped green and black olives and ¼ cup of chopped parsley. It’s equally good slathered thickly on the inside of a fried egg sandwich or added to an omelet with crumbled feta or a dollop of creamy ricotta. For an all-purpose butter mix, blend 1 teaspoon of finely minced peel with 4 tablespoons of softened butter. Melt over fish, chicken, blanched greens, rice or pasta—there’s little the combo doesn’t match. Preserved lemon’s piquancy helps cut through starchy grains. Chop up and fold a spoonful into bulgur or couscous. Try adding 1 tablespoon of chopped peel to our Herb-and-Pistachio Couscous, instead of the recipe’s minced jalapeño peppers. If you want to improvise with preserved lemon, remember that the pulp and peel should be used separately. The soft pulp can be mashed and stirred into soups, stews, dressings and sauces. The firmer, stronger-flavored rind should be diced and cooked for a bit in dishes to soften its texture and disperse its flavor—or minced very fine to not be overpowering. Hope that helps! Best, Lynn C.
Read MoreAsked May 08, 2020 by Mark R.
I’m replacing my collection of saucepans and non stick skillets. Old, worn, and bargain brands. What’s considered a ‘good” set of sauce pans and skillets? Sizes, clad and non stick. Willing to spend a reasonable amount but not looking for top end. I have several cast iron and carbon steel skillets and a decent combination of enameled cast iron Dutch ovens. Thanks
Answered by Lynn Clark
Hi Mark - I recommend stainless steel for saucepans. A medium saucepan and maybe a small saucepan are usually all you'll need. For skillets, you should be able to do 90% of what you want to do in cast iron or carbon steel assuming you have different sizes. If you still want to purchase additional skillets, I'd recommend stainless steel for a 12-inch and an inexpensive nonstick 10-inch. There's no point in buying a pricey nonstick skillet since the coatings will all wear at about the same rate and you will likely need to replace if long before the cheap pan wears out. Our Milk Street Store usually carries Christopher Kimball by Regalware 5-ply stainless-steel cookware. We are currently out of stock, but expecting new product very soon! Best, Lynn C.
Read MoreAsked May 08, 2020 by Kevin M.
Just got both instapot and new fast and slow cookbook. I usually use thighs as recommended but in this time of quarantine I find myself settling for boneless breasts when I get food from the store. No thighs or bone in breasts available. How do I use the breasts in place of thighs until I can shop more effectively?
Answered by Lynn Clark
Hi Kevin - It probably depends on the recipe. Do you have a specific recipe in mind that I can give you the specifics for? Just let us know! Best, Lynn C.
Read MoreAsked May 08, 2020 by deb B.
Hi I was watching the video on the Tomato Conserva and was wondering it it would freeze well. I know My Grandmothers and my Mom used to freeze tomatoes all the time so thought maybe it would. Any thoughts on this ? Deb Bremer
Answered by Lynn Clark
Hi Deb - Thanks for your question! I definitely think you could freeze the tomato conserva. Just make sure it's in an airtight container. Good luck! Best, Lynn C.
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