GeneralAsked Apr 23, 2024 by Michelle B.
Is there a way to organize the ‘Favorite’ recipes- alphabetical, food type, meal type?
Thank you very much.
M Buday
Answered by Elizabeth Mindreau
Hello Michelle,
We apologize for not answering your query sooner. Unfortunately, our website does currently allow for organizing "Favorite" recipes. That would definitely be a useful tool to implement. Thank you for planting the seed.
Best,
The Milk Street Team
Read MoreAsked Apr 17, 2024 by Quinn C.
Are there advantages to not spatchcocking a chicken when roasting? Your "Butter-Lemon Roasted Chicken with Herbs" brought this question to mind. Does leaving the bird whole and adding aromatics to the cavity infuse the meat in a way that laying then on a rack under a spatchcocked chicken does not? If so, are there any general guidelines? Thanks. Quinn
Answered by Chris Kimball
Spatchcocking poultry takes an awkward, 3-dimensional shape and renders it 2 dimensional for faster, more efficient cooking. We think it's always a good idea. Adding aromatics to the cavity really doesn't impart much flavor to the bird--really just a bit of aroma as the herbs basically steam in the cavity's juices. Much better off making a quick herby sauce to pour over the cooked meat.
Read MoreAsked Apr 11, 2024 by Leslie J.
I have made the Thai-Style Coconut and Chicken soup recipe twice now. I got so little liquid out of the 2.5 cups of shredded coconut and 3 cups of warm water the first time I made the recipe, I changed blenders to make this recipe the second time, to see if the first blender had just not done a good job of grinding the coconut. The second blender did not get me any more coconut liquid than the first blender. I did not measure the amount of liquid either time, but I feel like I was only able to strain out about 1/3 cup of coconut milk from the blended shredded coconut. About how much liquid do you expect to get when you blend the shredded coconut with the warm water?
thank you for any information you can provide. Leslie
Answered by Lynn Clark
Hi Leslie -
I checked in with the recipe developer and they said that you should have 2 ½ cups coconut milk after straining. If you're only getting ½ cup, she thinks you mightneed to let soak longer to soften the shreds. We also want to ensure that you are using \unsweetened\ shredded coconut.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 11, 2024 by Helena K.
I followed the recipe and using sweet paprika and 1/2 tsp of cayenne, made the sauce quite hot. I then looked up the Keralla-style chicken recipe and it only called for sweet paprika and 1/4 tsp of cayenne, which would have been more to my tastes. Not sure if both recipes were to be 1/2 or 1/4 cayenne with sweet paprika to substitute for the Kashmiri chilli powder.
Answered by Lynn Clark
Hi Helena -
Sometimes we modify the substitution depending on each individual recipe's goals as the substitution is technically 1/4-1/2 teaspoon of cayenne. So it is correct that we called for 1/4 teaspoon cayenne in the Kerala-style chicken and 1/2 teaspoon in this recipe. Feel free to reduce the amount of cayenne to your own tastes.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 11, 2024 by Levine M.
Don't eat pork products. What is the best substitution for pancetta for Italian wedding soup, chicken dishes, vegetable dishes?
Answered by Lynn Clark
Hi Levine -
There really isn't anything that is going to impart the same flavor as pancetta. You could use duck fat or chicken schmaltz in place of the olive oil in the first step if you wanted to try to impart some of the earthy, meaty and salty flavors that the pancetta would've added. Otherwise you could simply omit it.
Best,
The Milk Street Team
Read MoreAsked Apr 11, 2024 by Sheree N.
Might you have an easy recipe for rice pudding - something that would resemble the Kozy Rice Pudding you can buy at the store in the chilled area? I remember my mom making it. She baked it with the pan sitting in water in a larger pan. I like the idea of baking it, since it doesn't have to be tended other than checking for doneness. Thank you in advance!
Answered by Lynn Clark
Hi Sheree -
We don't have a baked rice pudding recipe, but we do have this one that includes the flavors of bourbon, orange, and cardamom. You could easily modify those flavors (vanilla and cinnamon for the orange and cardamom) and remove the bourbon and instead replace it with another 1/4 cup of heavy cream.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 05, 2024 by Terry M.
Hi there. Is 1 cup of lightly packed fresh dill correct?
Answered by Lynn Clark
Hi Terry -
Yes, that is correct!
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 04, 2024 by Heather B.
Hello!
I need some help tweeting a coconut macaroon recipe. I have made it once and was somewhat successful. However, many other bakers commented (and was my experience as well but I modified), that it’s too wet and falls apart. Knowing this, I reduced the honey by 75% and added about 1/4 fine almond flour. My egg whites were perfect and held up until I started making the cookies. The batter became very wet but I managed to get them on the pan and they are very fragile after baking. What are your suggestions for improving the outcome? I am really wanting a lower sugar /carb macaroon I was thinking about using brown rice syrup instead of honey as I know that works well in granola bars
here’s the recipe (as posted)
# INGREDIENTS
- 4 egg whites
- 1 dash salt
- ⅓ cup honey or maple syrup
- 2 tsp vanilla extract
- 2 cups coconut flakes
- 1 TBSP coconut oil or melted butter
# INSTRUCTIONS
- In a mixing bowl, whisk the egg whites and salt until stiff peaks form.
- In a separate large bowl mix together the honey or maple syrup, vanilla, coconut flakes, melted coconut oil or butter, and maca.
- Carefully fold the coconut mixture into the egg whites.
- Let the mixture rest in the refrigerator for 30 minutes so the coconut can soak up the liquid.
- Preheat the oven to 350°F.
- Line a baking sheet or cookie sheet with parchment paper.
- Use a 1 tablespoon measure or cookie scoop to scoop the macaroon mixture onto the prepared baking sheet. Leave a small amount of space between each one.
- Bake for 8-12 minutes on the lined baking sheet until just starting to brown.
Appreciate your help!
Answered by Lynn Clark
Hi Heather -
At Milk Street we don't work on low-carb or low-sugar recipes, so we aren't super experienced with those types of substitutions. What we can say that this recipe has liquid sugar rather than granulated sugar, which will inherently make the mixture more/too wet and loose. We would probably recommend using a granulated sugar substitute like monk fruit sweetener instead.
Best,
The Milk Street Cooking Team
Read MoreAsked Mar 30, 2024 by Carlos D.
Hello! Should a stone or steel be used on the lowest oven rack (i.e place the sheet pan or pizza pans on top of the preheated stone or steel) ? Although this is a step in the Focaccia recipe, the pizza recipe does not mention it. Thank you!
Answered by Chris Kimball
I use a steel on the lowest rack but you can make this without either. I also use a steel when I am roasting halved small potatoes to get a great browned surface,.
Read MoreAsked Mar 30, 2024 by Karmen M.
Hi, just listened to the recent podcast that featured what sounds like an amazing Brazilian Carrot Cake. On your site, there are a few comments/questions that ask about subbing Greek yogurt or sour cream for the coconut cream. Can you offer guidance here perhaps? Thanks so much!
Answered by Lynn Clark
Hi Karmen -
We think you could probably sub an equal amount of greek yogurt for the coconut cream, but it, obviously, won't have the same flavor profile as the cake was intended. Since there are many brands of sour cream that are a lot thinner than greek yogurt or coconut cream, we probably wouldn't recommend that substitution.
Best,
The Milk Street Cooking Team
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