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Asked Aug 12, 2024 by Paulette N.
Where can I find the technique using potato starch on par boiled potatoes
Answered by Matthew Card
Hi Paulette, I think you're referencing the Masala-Spiced French Fries? The fries are first blanched in acidulated water--to firm them up and aid in crispness--then tossed with potato starch and spices before frying. https://www.177milkstreet.com/recipes/masala-spiced-french-fries
Read MoreAsked Aug 07, 2024 by Chelsea W.
Hi there! I have been on a bread journey for some time now, and my loaves no longer can be used for self-defense, however, they are still denser and more crumbly than I would like. Ideally, my finished product is soft, pillows, stretchy, etc. I have adjusted the amounts of wet and dry, tried many different temperatures and moisture levels for proofing...I am just at a loss. The loaves slice, but unless you toast it, the slices just kind of fall apart. My current recipe/process is: 2 cups warm water, using thermometer, measure less than 110 degrees .5 cup white sugar 2 packets active dry yeast 1 cup butter, melted .5 tsp salt 5-6 cups AP flour Add sugar to warm water, stir until dissolved. Add yeast, stir, let sit 5 minutes. Attach dough hook, with mixer on low, add one cup flour and a drizzle butter. Add salt. Alternate flour and butter until all wet and dry are added. I do this slowly so the dough ends up being kneaded about 8 minutes. I mix on medium low an additional 2-3 minutes. Transfer to greased container and let rise until doubled. Tip out, shape, place in loaf pans, and allow to rise another 30 or so minutes. Bake at 350 for 20-25 minutes. Although it has taken as long as 35 minutes. What am I doing wrong?
Answered by Chris Kimball
Hi, There's a few things going on here causing the issues. For starters, You'll want to use bread flour, not AP flour, for the best gluten development. The higher the flour's protein level, the stronger the gluten will be, which is important considering the high amount of fat and sugar in the recipe. Both those ingredients tenderize and weaken gluten (leading to that dense, crumbly texture). Arguably, I'd cut back on the sugar by 1/2 to 1/4 cup to start. I'd also likely cut back on the yeast--2 packets of yeast is roughly 4 1/2 tablespoons, which is a lot for that volume of flour. Try about 4 teaspoons (1 1/2 packets) and see how it goes. The slower the rise, the more controlled the gluten development will be (doughs without a sturdy structure can collapse upon themselves when baked, causing a dense texture.) And lastly, I would push kneading longer to further enhance gluten development. Eight to 10 minutes sounds a little short for a dough this rich (and that you're adding ingredients along the way, which affects kneading time). Properly kneaded dough should be smooth and glossy and ideally, reaches "windowpane" stage. You can take a small piece of the dough and (carefully) stretch it out thin enough to see through. Lastly, that salt volume seems really low! Salt helps strengthen gluten, much less improves flavor (salt's role is crucial beyond just the bread's flavor). If using table salt, The general rule of thumb is roughly 1/4 teaspoon per each 1 cup of flour. So 5 cups of flour would take 2 1/4 teaspoons of table salt. Good luck!
Read MoreAsked Aug 05, 2024 by Anne L.
I use egg roll wrappers or potsticker wrappers when making potstickers. They brown nicely, but during the steaming process they end up sticking to the pan. Is this because the wrappers are very thin?
Answered by Chris Kimball
Hi, This could be? Are you steaming or browning first? Both methods work, but we typically boil, then brown, the potstickers. Boil with a fair amount of oil, which will coat the dumplings well and lead to non-stick browning. And what sort of of pan are you using? We'd recommend a well-seasoned or cast iron pan. Also, don't move them until they are ready to release! Just like sauteing or grilling, you want to make sure a crust builds and will release.
Read MoreAsked Jul 24, 2024 by Mitchell G.
Hi! We're getting ready to build a new semi-custom home. The standard range is a very nice 36" gas range - very similar to what we've had for many years and have liked. But I'm really tempted to make the leap to an induction range. We recently tried one out at a cooking class and it was very cool, especially the control and easy cleanup. The safety argument is also compelling - no chance of a gas leak, unlit burner, or theoretically harmful fumes. It's also a substantial investment/commitment. We'll be cooking on it every day. Before we make the leap, I wanted to seek the wisdom of the experts here. Any informed opinions? Thanks!
Answered by Chris Kimball
Hi Mitchell, Building out a new kitchen sounds like a good time! New induction ranges are fairly amazing in that they heat extraordinarily quickly and are very energy efficient. I think the only downside is the potential for non-compatible cookware--if you have a lot of aluminium or ceramic cookware--and the chance of rough-bottomed cooking vessels scratching the glass. I'm definitely curious to hear what other members think?
Read MoreAsked Jul 09, 2024 by Anthony Z.
Today's Kitchen Minutes discussed the ricotta-semolina cheesecake that dates all the way back to Milk Street: the New Home Cooking. I made this years ago and for both me and my wife, the Marsala was overpowering, but we loved the texture. Should we simply omit it? Replace it with vanilla or lemon extract, and if so, how much? Thank you for your help.
Answered by April Dodd
Anthony - I love this recipe, too! My first recommendation would be to try making it with a dry sherry, which has a less strong flavor and aroma than Marsala. If you fear it will still be too strong, decrease it to 1 tablespoon of sherry + 1 teaspoon of vanilla extract. -April D.
Read MoreAsked Jun 26, 2024 by John B.
Hi, I just made the summer torte from your latest issue. It looked fantastic and mostly turned out well. The only thing that made it less than stellar was that after salting the vegetables and letting them sweat for a while, I dried them as per the recipe thinking this would remove a good bit of the salt. However once finished, the torte was pretty salty. Washing the salt off seems to run counter to the idea that we're trying to remove the moisture before we cook it. Is there a good way to reduce the salt content before placing the veggies and baking? Thanks, JB
Answered by Chris Kimball
I think you can blot the tomatoes fairly aggressively to wick away the (excess) salt and exuded water. After salting, they are fairly firm and can take some pressure. Also, feel free to scale back the salt bit if its too high for your preference. Seasoning is always to personal taste! We all have different palates and thresholds.
Read MoreAsked Jun 25, 2024 by Sarah G.
Has anyone tried the Thai Grilled Pork (Moo Ping) in the oven? I was wondering what temperature and how long to cook them. I usually do ribs low and slow, but that doesn't seem to be what this recipe is calling for.
Answered by Chris Kimball
Hi, First of all, apologies for the late response. Slipped through the cracks. And yes, the Thai grilled pork works well indoors under the broiler. Definitely make sure to use a broiler tray or a wire rack placed on a rimmed baking sheet for cooking. You want to make sure the liquid can drip off rather than pool around the meat. Timing is similar to grilling, though subject to peccadilloes of any broiler. Pay attention! With the sugar in the marinade, the meat can easily scorch. Another possible variation is in the cut of meat. If you can find pork neck, sometimes called pork collar, it's remarkably flavorful and juicy. In Thailand, it's typically made with the collar.
Read MoreAsked Jun 22, 2024 by Elissa K.
Christopher mentions a Zucchini’s with mint and beans he ate in recent trip to Italy.. I would love more detail or a recipe please ! Elise
Answered by Matthew Card
Hi Richard, The amount is embedded in the steps. Its 3/4 cup. Thanks, MC
Read MoreAsked Jun 13, 2024 by Joanne G.
How soon after an issue comes out can you post the recipes on line?
Answered by April Dodd
Hi Joanne - we aim to post recipes from magazine issues online very shortly after the magazine issue in which they appear lands on your doorstep. For example, the Charred Zucchini Dip recipe from the July/August issue is already up on our website. I hope that helps! -April D.
Read MoreAsked Jun 11, 2024 by Kimberly S.
I’ve been making Shakshuska for years and the most annoying part is how long it takes for the eggs to get done. It’s around 30 to 45 minutes, but all the recipes say about 15 - 20. For me, at 20 minutes, the whites aren’t set and the yolk isn’t even slightly cooked. I’ve baked them in an electric oven and gas. I always pre-heat and use an oven thermometer to ensure the temp is accurate. And still, I’m waiting forever for the whites to set and the yolks to be creamy, not runny. What am I doing wrong?
Answered by Chris Kimball
Hi, Apologies for the delay in responding. Have you tried covered on the stovetop? Create divots in the sauce with a ladle, plop the eggs in, and then cover. Make sure there's still sauce underneath the eggs too so that the white doesn't sit on the bottom of the pan and overcook. And cover the pan, which traps the steam, so the eggs cook faster. Shouldn't take more than 10 minutes when cooked in this fashion. Medium-low heat. Report back please!
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