Milk Street Q&A

Answered by Tonya Johnson

Thanks for reaching out! We did use the following Milk Street recipe with the grill pan. Beef Bulgogi Also, besides grilling sliced meats, it’s also great for thin fish filets, shrimp, sliced vegetables, flatbreads, tortillas and more—perfect for entertaining groups. For more ideas, please reach out directly to info@177milkstreet.com and we will be happy to assist!

Answered by Rosie Gill

Hi Janet - Whole fat Greek yogurt is strained, which means the whey has been mostly removed, resulting in a thicker yogurt. It is also more acidic and has a higher fat content than un-strained whole milk yogurt. In baking applications these differences can be important since liquid, fat and acidity all affect baked goods quite a lot. In cooking applications, however, the differences are less important. You can simply water down strained yogurt to a consistency that is easy to stir or mix. Conversely, you can strain unstrained yogurt to make it thicker to use, for example, in dips and dressings that call for strained yogurt, like our chicken shawarma recipe. And if you like a looser dressing, just sub in un-strained yogurt for the strained yogurt and skip the straining step. One note: I don't recommend subbing in non-fat yogurt for full-fat yogurt; this can be disastrous in baking and in cooking can result in overly lean dishes.

Answered by Elizabeth Mindreau

Hello. Thank you very much for purchasing Milk Street cookbooks! Most of our books, including "Vegetables," keep it to a minimum of about 20 pickup recipes from previous books. Some of our cookbooks published since "Vegetables" have borrowed from Veg, so, depending on which Milk Street cookbooks you already have, there might be quite a few distributed across those. Hopefully this helps you decide.

Answered by Chris Kimball

You can use parchment paper - I have even used it baking pizza in a very hot oven. It can char and turn black but it won't burst into flames (well, don't hold me to that - it has never happened to me!)

Answered by Chris Kimball

I first encountered the issue of salt and bread making when I spent time with a local bakery near Boston - I was told that they never added salt to the dough before mixing since it would hinder the action of the yeast. I took that advice for years but, after having forgotten to add the salt later, I went back to adding it along with the dry ingredients. I saw no measurable effect. So, in a professional bakery, when you add salt may matter but in my home kitchen, I do not see any measurable difference. When using autolyse, however, most bakers will say to add the salt after that first step.

Answered by Matthew Card

Hi, I don't think it'll freeze well because freezing will impact the effectiveness of the enzymes in the pear and ginger that make it so effective. Sorry--best to make fresh for the most tender meat. Thanks, Matt C.

Answered by Tonya Johnson

The Milk Street Wok does not have a coating. It is carbon steel with a hammered finish. For any additional questions, please reach out directly to store@177milkstreet.com and they will be happy to assist! Best, Milk Stret

Answered by Matthew Card

Hi, That's a terrific pan and I hope that you like it. We don't have specific recipes designed for that pan, Instead, you can easily adapt existing grilled recipes to suit. For example, our beef bulgogi recipe, https://www.177milkstreet.com/recipes/beef-bulgogi, is perfect for the grill pan. Or, try this pork recipe, but use the grill instead of a skillet: https://www.177milkstreet.com/recipes/korean-style-spicy-pork-cookish. The pan works well for most any quick-cooking protein or vegetable--frankly, anything you'd grill quickly outside works well here. I particularly like it for scallops and shrimp, which I'll pair with a quick dipping sauce and tuck into crunchy lettuce leaves. Or swap cuisines and make fajitas! Slice the meat thinly, season boldly, and grill quickly with a few onions or scallions, then warm tortillas over top of the grill. My best advice is to just think of the pan as a small indoor grill. Have fun with it! Best, Matt C.

Answered by Chris Kimball

I agree! Shallots are small, medium and super large. For me, a medium shallot ought to be a little less than a quarter cup - 3 tbsps maybe - although the standard is 1/4 cup. However, is almost NEVER makes any difference unless you are talking a salad dressing. If it is part of a sofrito, who cares?

Answered by Chris Kimball

I have found that flavored oils - check out Boyajian - often have more flavor than extracts but I checked their site and they do not have an apple oil. I think that the extract is the best way to go - just add more to get what you want. I found this apple extract but not sure how good it is: https://www.amazon.com/Natural-Apple-Extract-Baking-Flavoring/dp/B09XRJKZ33/ref=asc\_df\_B09XRJKZ33/?tag=hyprod-20&linkCode=df0&hvadid=693556044361&hvpos=&hvnetw=g&hvrand=1340838846329543532&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9199042&hvtargid=pla-1821519746106&psc=1&mcid=dd9b28fbe19a357fbf05a2b3cb157b68