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Asked Nov 08, 2019 by Eli M.
Unlike the other possibly-ambiguous quantities in the recipe, for which grams are provided or not (corresponding to whether the measure is weight or volume), the almond paste quantity is only given as "4 oz." Is this meant to be weight or volume?
Asked Nov 08, 2019 by Greg S.
Would this work with Pork? If so, which cut?
Answered by Lynn Clark
Hi Greg - You could probably make this with pork shoulder and keep most of the recipe the same. It just won't be traditional Peposo anymore. :-) Good luck! Best, Lynn C.
Read MoreAsked Nov 08, 2019 by Kristine G.
The recipe says to cook this cake 50-60 minutes. After just 40 minutes my cake was burnt on the bottom and sides. The flavor was great so I would like to try again. I used my glass bottom springform pan. (The recipe just called for a springform pan.) I don't have cooking spray so I used a bit of olive oil to coat the bottom and then dusted with flour. Any ideas what went wrong?
Answered by Lynn Clark
Hi Kristine - I apologize for the delay in responding. We have been doing some follow-up testing to see what may have gone wrong. Does your springform pan have a dark, nonstick coating? If so, I believe that may be the cause of the issue. We generally use and prefer lighter aluminum pans in the Milk Street kitchen, which yield a more slowly-developed crust. A darker coating (especially when combined with glass) will brown faster, which is likely why your cake was too dark after just 40 minutes. If you would like to make it again using your darker springform pan, lowering the temperature to 350 degrees should solve the problem. I’m so sorry this didn’t work out the first time for you. We will be making a note of this difference in pan color going forward. Thanks! Best, Lynn C.
Read MoreAsked Nov 02, 2019 by Kenneth G.
I have just discovered verjus and was wondering if anyone had any great recipes where verjus is the star ingredient? Or maybe any tips on cooking with it? I have been told that it can be frozen in ice cube trays if you need to prolong it's "shelf-life". But, I have not tried that, nor am I sure how much it might affect the taste. P.S. For any MS staffers who might be reading...any chance of having verjus mentioned/explained on an upcoming blog, tv, radio or magazine spot?
Answered by Lynn Clark
Hi Kenneth - thanks for the suggestion! I will pass it along to our editorial team. In the meantime, I can give you some info here. Verjus, a tart grape juice, has been used by European and Middle Eastern cooks for hundreds of years. Neither vinegar nor wine, it is the pressed juice of unripe grapes, and has a taste in between those two. It can be white or red and can be used much like you would use white or red wine, vinegar or even lemon juice. Since it's not fermented, it's nonalcoholic. Great in vinaigrettes, sauces like beurre blanc, deglazing pans, etc. A splash of verjus can really lighten up a meaty stew or braised meat. The subtle tang really complements the richness. Verjus is also great in cocktails or even as a nonalcoholic cocktail itself (alone or mixed with sparkling water). Once opened, it keeps in the fridge for a few weeks; in the freezer, a few months. If you freeze it in ice cube trays, once frozen, transfer to an airtight container to keep it as fresh as possible. Hope that helps! Best, Lynn C.
Read MoreAsked Oct 31, 2019 by Steve S.
Seems like in the videos and recipes, you refer to paddle attachment and to scrape down part way thru mixing. E.g. in the SPECULOOS recipe step 2. Is there any disadvantage to using the Scraper Bowl Attachment vs paddle attachment on stand mixer? Thanks
Answered by Lynn Clark
Hi Steve - I don’t see any disadvantage to using a scraper mixer blade. I might stop the mixer once to confirm that it’s not leaving any unmixed bits on the bottom or sides, but these things do a pretty good job of getting the scraping done for you. I think it’s probably going to work pretty well. Good luck! Best, Lynn C.
Read MoreAsked Oct 30, 2019 by Richard S.
Can you provide a pressure cooker version of recipes, as applicable. Need to save time on long slow cooked meats, i.e. pork shoulder, chuck etc. if not, how best to convert
Answered by Lynn Clark
Hi Richard - Some of our recipes converted to the pressure cooker - plus many more new pressure cooker recipes - will be available in our new cookbook, Milk Street Fast & Slow, due in April 2020. Look for it in the Milk Street Store in early April! Best, Lynn C.
Read MoreAsked Oct 30, 2019 by Richard S.
How do I place my favorites in folders for ease of retrieval
Answered by Lynn Clark
Hi Richard - We do not have that option as of yet, but we appreciate your suggestions and will take them into consideration as we make further improvements to the website. Thanks for being an Insider! Best, Lynn C.
Read MoreAsked Oct 25, 2019 by Tamara V.
Could you please explain to me when you would choose to use carbon steel in lieu of cast iron. I understand that each of these options can replace a non-stick pan when well seasoned, but am not clear on when to use carbon steal instead of cast iron.
Answered by Lynn Clark
Hi Tamara - Carbon-steel pans are relatives of cast-iron cookware. Both are made from iron, but cast-iron contains slightly more carbon, giving it a rougher surface and more brittle structure. Carbon-steel pans, with more iron and less carbon, are lighter and their surface is smoother, especially the case as compared to modern cast iron pans. Vintage cast iron tends to be smoother and more similar to carbon steel. Cast iron will get a bit hotter than carbon steel but will take longer to heat up and cool down. So, for recipes or foods that require quick temperature changes - maybe a recipe where you're searing skin-on fish and then lowering the temp to finish cooking it through - a carbon steel might be a better bet. Whereas for quick, hot cooking - searing a steak or charring vegetables - a cast iron pan is a little better. Both will behave pretty similarly if used in the oven. A carbon steel pan is great for sautéing vegetables or making stir fries without a wok since it's surface gets ripping hot but it's a bit lighter than cast iron making it easier to lift and shake around. All of that being said, I would say they are pretty interchangeable under most circumstances. Hope that helps! Best. Lynn C.
Read MoreAsked Oct 23, 2019 by Ravi S.
I had a chance to visit Xian province in China. Many of their dishes are spicy and unique. One of the staple dishes (as some one there said) was so good. It was one pot soup with lamb pieces and bread pieces, herb etc. It was spicy and very good. Wish Milkstreet will carry recipe for the same. Thanks
Answered by Lynn Clark
Hi Ravi - I'm fairly sure that what you are referring to is paomo - a stew/soup made of chopped up, steamed bread called mo or mantou, cooked in a lamb broth and served with pieces of lamb. We don't have a recipe for it here at Milk Street (yet!) but I will pass along your idea to our editors and recipe developers. Thanks for the idea! Best, Lynn C.
Read MoreAsked Oct 22, 2019 by James M.
Is it possible to get the Evening Blend Tea in loose leaf? We prefer to steep teas in the evening with the whole kettle to steeper ritual.
Answered by Lynn Clark
Good afternoon and thanks for your question! The Milk Street Evening Blend is exclusive to Milk Street and developed for us by Smith Teamaker in Portland, Oregon. For now, it's only available in sachets (it may be available as loose leaf in the future). In the meantime, you can open the sachets and steep as you'd like! Hope this helps. Best, Lynn C.
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