Milk Street Q&A

Answered by Lynn Clark

Hi Cathy - We would still recommend cooking the chicken with the skin on, even if you decide to remove it after cooking. The skin keeps the chicken moist and acts as a protective barrier to prevent the chicken from drying out in the hot oven. To address the seasoning issue, we would suggest loosening the skin and rubbing the mixture directly on the flesh to ensure you get the flavoring on the meat itself. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Colleen - We haven't tried this as muffins, but we know some other folks have done it in a mini loaf pan and baked for 20-25 minutes so we would recommend probably only 10-15 minutes for muffins. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Thoms - It's actually really easy to make your own crème fraîche using heavy cream and buttermilk. Here are the instructions. Just make sure to start the project the day before you want to make the cheesecake. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Keith - I believe this recipe is currently in development so you should be seeing it in a future issue or TV episode. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Cindy - Brianna's recipe is scaled and designed for a bakery so we had to redevelop the recipe here in our kitchens to be more home cook-friendly (and not make 4 dozen muffins!). Often when we look at bakery or professional chef's restaurant recipes, they contain a laundry list of ingredients since they have lots of product at their disposal in their professional kitchens. This is why you'll see some changes between Brianna's version and ours. In our testing, we wanted to streamline the recipe so the muffins and the glaze shared more ingredients - they both use maple syrup and melted butter. We also make the glaze right before glazing because our version has melted butter in it, which can dry and harden as it sits. Citric acid can be a bit challenging to locate, so we decided to omit it and simply use lemon juice in the glaze and zest, which provided the same tanginess as the citric acid. I hope that helps clear up the discrepancies! These muffins are truly delicious so we hope you give them a try! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Sonya - We did run a conversion chart in our Kitchen Counts feature in the September-October 2019 issue. Here is a link - https://www.177milkstreet.com/2019/08/bean-counting-dried-vs-canned. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Nancy - I will pass this along to our editorial team, although, for some reason okra is a hard sell for a lot of people. We love it at Milk Street! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Janet - Here is a direct link to those recipes - https://www.177milkstreet.com/recipes/collection/tuesday-nights-mediterranean. If you need to find them in the future, if you click on RECIPES at the top of the page and then hover your cursor over the word RECIPES, you will see a drop down menu pop up. On the left it says ALL and on the right is says MILK STREET COOKBOOK RECIPES. At the very bottom of the list on that side you will see a link that says TUESDAY NIGHT MEDITERRANEAN. If you click that it will link to all of the recipes. Best, The Milk Street Cooking Team

Answered by Elizabeth Mindreau

Hello Diana, That sounds delicious! Thank you for sharing. Best, The Milk Street Team

Answered by Lynn Clark

Hi Bruce - You do need to season it as you would any cast iron pan. See here for instructions on how and why to season cast iron. Best, The Milk Street Cooking Team