GeneralAsked Dec 07, 2020 by Jeanne A.
I've notice that virtually every baking recipe has vanilla extract in it. Does vanilla do something special that is unrelated to the flavor of the baked product, or can I substitute a different extract to enhance the specific flavor? For example, my banana cake recipe includes vanilla. Can I substitute banana extract to enhance the banana flavor? Will the absence of vanilla in that situation negatively impact the cake?
Answered by Lynn Clark
Hi Jeanne - Vanilla extract is like salt in savory dishes, it just enhances the flavor of all of the other ingredients. So I would recommend, rather than replacing the vanilla, using another extract in conjunction with the vanilla. I think this will yield more balanced flavor overall. Hope that helps! Best, Lynn C.
Read MoreAsked Nov 29, 2020 by Paul O.
If I enroll in a class, but can't do it live, will I still be able to see the recorded video and save it later? And still get the coupon for the store?
Answered by April Dodd
Hi Paul - thanks for writing! Yes, we share the recording, a packet of recipes, and the discount to the store with all registered attendees after class, even if you can't be there in real time. Hope that helps! - April
Read MoreAsked Nov 23, 2020 by Chris S.
The bottoms of my pans get a build up over time. Is it necessary to clean it to keep the heat conduction going or can I leave it indefinitely? If I should clean it, how is that best done?
Answered by Lynn Clark
Hi Chris - I have to admit - I never do this. Other than a quick swipe with a soapy sponge to remove any grease (which I do think is important), I don't go very deep into cleaning the outside. However, if you do want to do it, I would follow the instructions here. Good luck! Best, Lynn C.
Read MoreAsked Nov 23, 2020 by Mary K.
Hi Milk Street!
I frequently spatchcock poultry for roasting because it's so much quicker and tends I think to produce a great result.
Can I spatchcock a goose? I think it should regularly have a "low and slow" roast, so would you recommend that here? Any recommendations especially given the higher fat content?
Looking forward to any and all input,
Thank you and have a great Thanksgiving!
Mary King
Answered by April Dodd
Hi Mary - great question! We love spatchcocking poultry, whether it's chicken, turkey or, yes, goose. Because a goose is a larger bird, just make sure your kitchen shears are definitely up to the task; if you're worried, turn to a sturdy, Western-style chef's knife to remove the spine. For cooking, you can treat it very much like a turkey, giving it a long cook at a fairly low temperature - I'd go with 350°F - though, because it's spatchcocked and will therefore cook a bit faster than a whole trussed-up bird, you may want to start it off higher (like 400°F) to accelerate browning of the skin before dropping the temperature down. To judge doneness, think of your goose like a chicken or turkey thigh - the dark meat, in other words - which means you're looking for a temperature of right around 175°F in the thickest parts of the goose leg and breast. And for flavor, you can take it in any number of different directions! Take a look at our Brown Ale Turkey for some great inspiration. - April D.
Read MoreAsked Nov 23, 2020 by Joanna G.
I made the mistake of not immediately cleaning my knife after cutting a butternut squash.
Now, my knife has a scum which I have not been successful in removing. I hesitate to use a scouring pad. Can you please give me advice about how to return my knife to its pristine condition?
Thank you,
Jo G
Answered by April Dodd
Joanna - I certainly echo Larry's encouraging comments above (thank you, Larry!). The scum you are seeing is a result of the butternut squash's starches adhering to the knife and then drying out. Fear not: it's easy to remove this starch using very hot water, soap and the slightly more scrubby side of a normal kitchen sponge. Avoid using an aggressive metal or steel wool scraper, which can scratch your knife. With soap and hot water, you should find that the starch easily comes off and your knife looks good as new. - April D.
Read MoreAsked Nov 23, 2020 by Diana M.
I do not generally keep sour cream in my refrigerator, but I always have plain yogurt. My current favorite is Stoltzfus. It is high protein, with that lovely layer of cream at the top. I also keep Fage in my fridge almost all the time. (Which is made here in Fulton County, New York)
So can I exchange either of these for sour cream in recipes, especially your one crust pie recipe?
Answered by Lynn Clark
Hi Diana - As long as the fat content of the yogurt is similar to the sour cream, you can definitely substitute. I probably wouldn't substitute nonfat yogurt, though, since it lacks any fat and often has stabilizers added that might behave differently in a recipe. Good luck! Best, Lynn C.
Read MoreAsked Nov 22, 2020 by Donn R.
This is a non-consumer friendly website. I can't even do a specific search. One needs to go thru all the recipes to try and find. I may have the shortest subscription of Milk Street yet only a few hours if I can't figure this out. I wanted to find the Lasagne Bolognese recipes from the TV show and it is impossible. I am giving up.
Answered by Evan Petto
Hi Donn,
Thanks for your comment. There are two ways you can access the search function. You can access the search function via the magnifying glass on the top right hand of the site (on any page), as well as the dedicated recipe search on the top right of the home page. Both options are shown below.
https://www.177milkstreet.com/assets/site/Screen-Shot-2020-11-23-at-2.08.03-PM.png
You can also access the recipes from our "Lasagna Bolognese" episode here: https://www.177milkstreet.com/assets/site/Screen-Shot-2020-11-23-at-2.08.03-PM.png
Please let us know if this helps. Thank you!
Read MoreAsked Nov 21, 2020 by Craig D.
I love the recipes! However, if you list one ingredient in grams and the US measurements, Why not list all ingredients in both grams and US measurements? This is a great site; I’m even used to the ALL CAPS INGREDIENT AND INSTRUCTIONS...
Answered by Lynn Clark
Hi Craig - Our recipe style is to provide weights for baking recipes - because we would really prefer that people weigh their dry ingredients for baking - and any ingredient you might purchase by weight (produce, meat, etc.). However, we've found that most folks don't have a scale at home and prefer volume measurements. Best, Lynn C.
Read MoreAsked Nov 18, 2020 by Carol R.
I would love Milk Street to produce a cocktail book with a useful tips on creating a pantry of spirits, liqueurs, mixers. Then it would be great to get some cocktail recipes by type of spirit and variations on the theme. It would need a good index by ingredient as well as cocktail name. It could even include recipes for specialty simple syrups, cocktails for a crowd, and a section on recipes for holidays and seasons. Might this be possible?
Answered by Lynn Clark
Hi Carol - You've come to the right place at the right time! Our Editorial Director, J.M. Hirsch, just published a book that covers exactly what you want. You can find his book, Shake Strain Done: Craft Cocktails at Home, here. I'm a bit biased, obviously, but it's probably the most easy-to-follow cocktail book I've seen. It covers all the basics - how to set up a bar, garnish, shake/stir, etc. But I love that the drinks are organized by liquor type \and\ characteristic. So, for example, if you know you want bourbon, but it's a hot summer day, you can flip through the bourbon cocktails until you find one that's labeled "refreshing" or "fruity" to match the day. I'm also personally fond of the fact that the cocktails are labeled with a "strong" tag to make sure I don't get ahead of myself when day drinking. :-) J.M. has mixed up some of his cocktails on our Facebook and Instagram pages for our Milk Street at Home videos (his Apple Cream Pie cocktail is perfect for the holidays!). Go check them out! Best, Lynn C.
Read MoreAsked Nov 17, 2020 by Anthony N.
Due to COVID-19 precautions, my family is limiting the types of food products we bring into our home to those that can either be readily quarantined at room temperature or fully cooked to a point of pasteurization. We would like to make ice cream in our electric ice cream maker but are limited to the following milk products (or milk substitutes):
Powdered nonfat milk, almond milk, coconut milk/cream, sweetened condensed milk, evaporated milk.
Does anyone have a suggestion for how to use these things to make a passable vanilla ice cream? Thanks!
Answered by Lynn Clark
Hi Anthony - I'd look for a vegan ice cream recipe. These are usually made with coconut milk or coconut cream. Unfortunately we don't have a recipe here at Milk Street. We always think the folks over at Serious Eats do a great job of recipe development so I'd recommend this recipe. The recipes has a ton of great reviews on it as well. Good luck! Best, Lynn C.
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