Milk Street Q&A

Answered by Lynn Clark

Hi Kevin - It's great that your supermarket carries bone-in, skinless chicken thighs and you can definitely go ahead and use those. However, most of the supermarkets throughout the country only carry skinless chicken without the bone, which is why we call for it with skin and then remove it. We never tested our recipe with masa harina since one of our goals was to develop a recipe that didn't call for an ingredient that most people don't have and is only called for in such a small amount. You can certainly try the recipe using masa harina (mixed with some water before adding), but it will probably require a little trial and error to get the thickness right. We would probably recommend starting with just a teaspoon or two first, to make sure it doesn't get too thick and add more as you see fit. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Dolores - Please see here for a previous discussion that addresses this question. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Peter - Although we have plenty of recipes that are gluten-free, we don't currently offer any specific sources for gluten-free recipes - i.e., cookbooks or website sections or searches. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Carolyne - Since we don't have an Ooni pizza oven in the Milk Street kitchen we haven't tested this but it should work. Arriving at the right temperature for baking, though, could be tricky since a pizza oven is inherently hotter than a traditional oven and the heat is much more direct and concentrated. We would recommend checking out the Ooni website to see what they recommend for a similar-style focaccia (similar thickness, baked in the pan) in terms of temperature adjustments and placement of the pan. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Josh - Unfortunately, we don't have a mincemeat pie recipe (yet!). We will pass along the suggestion to our editorial team in hopes that they add it to a future lineup. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Josh and Linda - We do provide weights for all of our baking recipes. For savory recipes we provide weights if an item is sold by weight (some produce, meats, cheeses, etc.), otherwise we provide a volume measurement. The majority of recipes in the U.S. are published using volume measurements since most Americans don't use or own a kitchen scale. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Todd and Mary - Here is a link to the recipe. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Joanne - We would suggest no more than a day or two ahead. Since the cake needs to be uncovered while stored in the refrigerator, we wouldn't want it to take on any off flavors while in the fridge for too long. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Chelsea - Unfortunately, Gourmet Standard went out of business a few years ago. Since we don't do product reviews, we can't offer a tested recommendation. However, our friends over at Serious Eats have done a recent piece on some suggestions that include a budget option as well. Here is the link. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Kyle - We think it really depends on the hydration level of the dough. Softer, wetter doughs, like our focaccia, are generally fine at higher speeds since the dough is so loose it's not really taxing the motor of the mixer. However, for firmer, drier doughs that might struggle more, we rarely ever call for speeds higher than Level 2. That being said, if you are concerned about going against the manufacturers' guidelines, you can easily modify these recipes to be done at a lower speed. Just keep in mind the kneading time will increase, so be sure to follow any visual clues. You can also do a poke test (poke the dough with your finger and if it bounces back it's ready) or windowpane test (you can stretch the dough to be so thin, without tearing, that you can see light through it) to ensure dough is properly kneaded and ready for the proofing stage. Best, The Milk Street Cooking Team