GeneralAsked Jun 30, 2021 by Helen G.
How do I sharpen the Nakiri 6.5 inch cleaver in the future when the time comes? I have a knife sharpener that uses the Japanese knife angle - will that work?
Answered by Lynn Clark
Hi Helen - I spoke with Matt Card, our resident knife expert, and he says it should be fine to use your electric knife sharpener on the Japanese knife angle. He recommends honing it often on a steel to maintain its fine leading edge, and when it no longer will cut a piece of paper without snagging, then it's time to sharpen. Aim for 17 degrees per side. Wash by hand and keep dry. Best, Lynn C.
Read MoreAsked Jun 23, 2021 by Randall C.
Pre covid I was in Cincinnati and fell in love with Goetta, an oatmeal based scrapple. I cannot find it in the DC area so I started to make my own. The basic recipe is 3 cups of Irish steel cut oatmeal (or pinhead) in 8 cups of water. Simmer covered for 2 hours. Add a pound of ground beef and a pound of ground pork and some salt. Stir it in and cook covered for another 1 - 1 1/2 hours. I have started to use a heat diffuser since the oatmeal was burning to the bottom of the pan (gas stove). So only twice I have gotten it correct. The other 20 or so times it did not set up or set very loose. Or it has a meatloaf texture, like I cooked it too long. It still tastes good and I deal with it but I would like a consistent product. I use a good fatty pork but an organic ground beef with a lower fat content. Is less fat an issue? I have made scrapple but since that is corn based the corn gluten seems to set up consistently. Any thoughts?
Answered by Lynn Clark
Hi Randall - We've never made or tested goetta so I don't know that we have any specific suggestions. That being said, my guess is that there is either too much water added or it's not being cooked until it's thick enough. I found this article from the Cincinnati Inquirer about goetta and both call for cooking the oats in a slow cooker. This might be helpful for maintaining a low, slow temperature. Keep in mind, however, that the ratio of oats to water will be different in a slow cooker since there's little to no evaporation there. I'd follow one of the recipes designed for it rather than translate your recipe to a slow cooker. One note in here I found relevant - "The mixture, when cooked, should be thick enough for a spoon to stand up in without falling over and be difficult to stir." This is probably key to it setting up after refrigeration. For a stovetop version, many folks online have had success with this recipe from the bag of Dorsel's pinhead oats. Good luck! Best, Lynn C.
Read MoreAsked Jun 22, 2021 by Lynne N.
When I use Tamarind for a dish such as pad Thai, it is not clear to me what type of tamarind past to use. I usually use a small jar of tamarind paste go by flavor to get the correct amount.
What is the difference in concentration of Tamarind in each product and when do I use either product.
Thanks
Answered by Lynn Clark
Hi Lynne - Tamarind paste, also referred to as tamarind pulp, is what you will find in a large, compressed block made from the fleshy membrane that surrounds the tamarind seed pod. Tamarind pulp/paste will need to be rehydrated before use. We find this to have the freshest, brightest flavor and what we would choose for all recipes that call for tamarind. Tamarind paste concentrate is a cooked down, intensely flavored, syrupy version of the fruit. It often has a pickling agent or preservative added, like sodium benzoate or citric acid. Sometimes it has a slightly harsh, biting aftertaste, and lacks that fresh oomph of tartness. However, it is obviously much more convenient to use since it can be added to a dish straight from the jar. Our advice - if you want to use a tamarind paste concentrate, do a taste test of a variety of brands and compare to tamarind pulp to find one that most closely replicates its fresh flavor. We sell one in our store that we find has the best flavor - https://store.177milkstreet.com/products/organic-tamarind-paste?\_ga=2.43140901.1609184027.1624289759-231807635.1624289759. Best, Lynn C.
Read MoreAsked Jun 21, 2021 by Dave S.
Hello again!
I want to try my hand on Pepin's famous french omlette but do not currently have access to a gas range - only an electrical stove top. JP is very clear that you need a gas range for it to work as you require total heat coverage of the pan for it to work.
I wonder if a portable induction element would do the trick?
Thanks,
Dave
Answered by Lynn Clark
Hi Dave - I probably wouldn't go out and buy an induction burner just to make this omelette. Although it's certainly easier to make a French omelette on a gas range since the flame will heat around the side the pan, it \can\ be done on an electric range. One of the keys to success here is to be able to control the heat level and where it goes, which you can do in a couple of ways. First, obviously, is by adjusting the burner's heat itself. This would be easier to do on a gas cooktop or induction. Second, you can move the pan on and off the heat and use the residual heat of the pan to cook the eggs. This is especially important when using an electric or induction cooktop since you can use the heat of the pan to cook the egg along the sides of the pan. Since induction burners turn off when you remove the pan they aren't super helpful in this case. I would probably try to master the technique on your regular electric range rather than buy another piece of equipment. I'm not 100% familiar with Jacques Pepin's recipe but I know most traditional French recipes call for high or medium-high heat. I would instead advise a more moderate heat so you have more control. Good luck! Best, Lynn C.
Read MoreAsked Jun 21, 2021 by Dave S.
Hi team-
I have a recipe that calls for a cup of duck fat. I'm having trouble sourcing duck fat, so I made duck stock with a carcass in my freezer instead, hoping to get a good fat yield out of it. The fat yield was minimal, but do now have approximately 3L of duck stock.
The recipe I want it for is pork side rib confit cooked in sous vide. Can I do some combination of a neutral oil and a duck glace from the stock I can use instead?
Thanks!
Answered by Lynn Clark
Hi Dave - You can substitute any other fat for the duck fat - olive oil, lard, or refined coconut oil are all great options. Most supermarkets sell Armour brand lard, which is hydrogenated (in some stores it will be easier to find Armour labeled in Spanish as “manteca”). Lately, high-quality lard has become more widely available; look for it in jars. I would save the duck stock for another use. I don't really think it's flavor is necessary here. Best, Lynn C.
Read MoreAsked Jun 21, 2021 by Katheryn E.
How do I remove the parchment after the cake is cooled without ruining the top?
Answered by Lynn Clark
Hi Katheryn - You don't need to remove the parchment. The cake is baked in a springform pan lined with parchment. Once you remove the sides of the springform pan you can slide your spatula under the cake to remove. The parchment should stick to the bottom of the pan, not the cake, so you should be able to remove the slices without the parchment. Best, Lynn C.
Read MoreAsked Jun 15, 2021 by Mitchell G.
I've been on a baguette baking kick recently and gave some to friends. One of them gifted me back some King Arthur Bread Flour with the not-so-subtle hint that if I turn it into more bread, they'd be glad to help consume it :-) However, I use AP flour for my baguettes, using a recipe from King Arthur's website.
I know KA's Bread Flour has a higher protein count than other bread flours. If I use it, for any kind of bread, do I need to make any adjustments because of the higher protein?
Thanks!
Answered by Lynn Clark
Hi Mitchell - Since you are very familiar with your recipe, you can try making it with KA bread flour. When substituting flours I always think it's best to know the recipe well so you know how the dough is supposed to feel and look and can make adjustments. I actually think it might be nice with bread flour, since it will make it more chewy. You might find a difference in the size of the holes inside the loaf, which may or may not be desirable. You won't know until you try! Make sure to substitute with an equal amount \by weight\. KA bread flour has 12.7% protein, while their all-purpose flour is 11.7%. King Arthur's AP flour is already pretty high in protein compared to other brands so I expect it will be pretty easy to make the substitution. Dough made with bread flour absorbs slightly more liquid so pay attention to the texture of the dough and add a little more water if you feel it's necessary. Otherwise, I think this should work just fine. Best, Lynn C.
Read MoreAsked Jun 15, 2021 by Carol K.
In Season 1, Episode 7, you suggested serving the lemon buttermilk pound cake with the above blueberry compote. I would like to know if it would be possible to can the compote. Would freezing be a better option? Thank you.
Answered by Lynn Clark
H Carol - Unfortunately, we haven't tested canning the blueberry compote. I'm so sorry we can't be more helpful! Best, Lynn C.
Read MoreAsked Jun 14, 2021 by Shary E.
I have been watching so many cooking shows recently and notice a stand mixer that looks amazing but cannot find it on a simple search on my browser…. It is grey in color and the mixer is able to make continual increases in speed. It has a long arm and lifts from the front of the head of the mixer. It appears to be a 7+quart? Bowl but seems to work much better than my old mixer. I am ready to invest in a new one but not sure where I could find this or if it is too big for my every day uses. I use my mixer for all kinds of batters, doughs and breads. Help! I am hoping to find one to keep as many years as this one has lasted…
Answered by Lynn Clark
Hi Shary - We use the KitchenAid mixers here at Milk Street and I'm not sure which mixer you might be referring to. If you've seen it on another cooking show I would recommend writing in to that show to ask what brand of mixer it is. Unfortunately we don't do regular equipment testing at Milk Street so we haven't done much research on alternate brands of stand mixers. Best, Lynn C.
Read MoreAsked Jun 11, 2021 by Sue V.
I am allergic to shell fish and am sensitive to fish of any kind. What can I substitute when a recipe calls for fish sauce?
In addition it would be nice if you had a dictionary (brief listing) or even an encyclopedia (a bit more info on any preparation needed to use the alternative ingredient) of substitutes as a reference book(s).
If you decide to create one, please credit me with the idea and send me a free copy.
Answered by Matthew Card
There are a number of vegan fish sauces on the market that can certainly fill in for the real deal. Its also possible to use soy sauce or soy in combination with shiitake mushrooms (sliced or ground to powder in a spice grinder).
I love the idea of a "substitute cheat sheet" and will see what I can do!
Read More 
