GeneralAsked Dec 09, 2023 by tonya L.
My husband can't tolerate the taste of cilantra (tastes like soap to him). What can I substitute that will have flavor? Parsley doesn't always impart quite enough flavor.
Tonya
Answered by Lynn Clark
Hi Tonya -
If you're making something that is cooked you could add ground coriander when you add garlic, onion, or spices. Coriander is the seed of the cilantro plant so their profiles will be similar however, when dried and ground, the flavor isn't as potent. Also, instead of substituting with just fresh parsley, add a a splash of lemon or lime juice. Cilantro has a grassy flavor with citrus notes so the grassiness of parsley combined with the citrus juice can replicate it better. And, depending on the dish, you could also substitute with basil or, if you can find it, Thai basil. Both of these would be good in southeast Asian dishes or tomato-based Mexican dishes.
Good luck!
Best,
The Milk Street Cooking Team
Read MoreAsked Dec 04, 2023 by Harsh B.
Hi,
I have a major renovation which caused removing the whole kitchen. However I would like to bake for the Christmas holidays. When listening to an episode of Milk Street radio, Chris mentioned that he made steamed pudding once and it came out fine.
My question is if there is any recipe I can use to do that. My second question is if there is any website or any cookbook with baking recipes without oven.
I searched in Milk Street website, couldn't find any recipes regarding that.
Thanks
Touran Zarrabi
Answered by Lynn Clark
Hi Harsh -
Many desserts can be made on the stovetop. Here are just a few:
https://www.177milkstreet.com/recipes/stovetop-chocolate-cake - this recipe is very versatile. It can be frosted or flavor profile changed (try adding cinnamon and chili powder for Mexican flavors).
https://www.177milkstreet.com/recipes/salt-pepper-butterscotch-pudding-cookish - Any traditional American pudding will work on the stovetop. This butterscotch version is a pretty classic one but with some more modern flavors. We also have a couple of chocolate pudding recipes on the website as well. Or chocolate mousse like this one.
Any rice pudding, like this one. We have several others on the website with different flavor profiles.
A slump - which is like a stovetop cobbler - with any type of fruit like this one with blackberries.
These are just some ideas. There are tons of recipes online for steamed cakes, specifically from Asian cultures, where steaming is the primary method for making cakes.
Best,
The Milk Street Cooking Team
Read MoreAsked Dec 01, 2023 by Sheree N.
Hi - Here is what I remember about the pie: single lower crust, smooth chocolate pie, some coconut pieces in it, and baked so that the top finishes in a chewy/almost crunchy top - like the crackly top of over-cooked brownies. It might have been called German Chocolate Pie.
Please post it!
Answered by Lynn Clark
Hi Sheree -
We don't have a recipe for this, but in a quick search on the Internet I found a couple that might be similar to what you are remembering:
The Very Best German Chocolate Pie Recipe on Food52
This German Chocolate Pie Is a Delicious Twist on the Classic Cake
German Chocolate Pie
Hope this helps!
Best,
The Milk Street Cooking Team
Read MoreAsked Nov 29, 2023 by Amy P.
Hi there,
Question regarding this recipe - SPANISH BAKED RICE WITH CHICKPEAS, POTATOES AND CHORIZO: Is this recipe designed for smoked Spanish chorizo or fresh? I have checked several butchers in my area and can only find the smoked, shelf-stable variety. Can I use that in this recipe?
Thanks,
Amy
Answered by Lynn Clark
Hi Amy -
Spanish chorizo in this country is sold cured and smoked so, yes, that is correct. In this recipe, we are slicing and cooking in order to release some of the oil from the chorizo, which helps flavor the dish. Hope that helps!
Best,
The Milk Street Cooking Team
Read MoreAsked Nov 28, 2023 by MJ M.
I have a "simple" question about now refrigerated undercooked turkey. I roasted a 15# spatchcock turkey primarily to get the drippings for gravy to take to a Thanksgiving meal elsewhere. Gravy was great.
My turkey came to temp., bird rested & then I carved to later have turkey meat for my family. Unfortunately the breast meat & drumsticks near the bones were way undercooked. I saw my error & promptly refrigerated the meat.
I know if I had returned bird to the oven or grill my turkey at that point, would be food safe. But I didn't have time.
What I want to know is now that I have undercooked cold poultry, can I safely bring it to temp & consume? Further, is it safe to cook that meat now & freeze it for soup?
Okay if I should just trash the bird. It was inexpensive & I got a great gravy which was my goal...sorry so wordy. Appreciate your thoughts. Blessings, MJ
Answered by Lynn Clark
Hi MJ -
According to the FDA, this is not recommended nor food safe. Here is what they say:
"Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking."
Best,
The Milk Street Cooking Team
Read MoreAsked Nov 28, 2023 by Allison C.
Hi - I am wondering what the most suitable substitute for the chickpea flour is in this recipe:
Chicken Noodle Soup with Turmeric and Coconut Milk
I've seen a number of different suggestions online but there doesn't seem to be a consistent answer.
Thanks!
Answered by Lynn Clark
Hi Allison -
As mentioned in the headnote of the recipe you can omit it -
The chickpea flour helps to thicken the soup and lends a silky texture; if you prefer to omit it, just add all of the chicken broth to the soup at once.
You could also substitute with an equal amount of cornstarch and proceed with the recipe as written.
Best,
The Milk Street Cooking Team
Read MoreAsked Nov 28, 2023 by Maxwell D.
Wondering if people have any lists of their "must have" essential cookbooks (think Julia Child's Mastering the Art of French Cooking, etc.)? Thanks!
Answered by Matthew Card
Zuni Cafe by Judy Rodgers
Spice: Arabic Flavors of the Mediterranean by Anna Sortun
Cooking by Hand by Paul Bertolli
The Last Course by Claudia Fleming
Read MoreAsked Nov 23, 2023 by Josh G.
Hi! Can I cut and soak the potatoes in the milk for several hours before making?
Answered by Lynn Clark
Hi Josh -
Although we didn't specifically test this, we probably wouldn't recommend it. This recipe is based on a pretty specific balance of potatoes to liquid to achieve the proper texture. The concern is that, while soaking, too much starch would be released from the potatoes causing the milk mixture to be too thick and gluey.
Best,
The Milk Street Cooking Team
Read MoreAsked Nov 21, 2023 by Karen C.
I drink 2% milk and keep it in the refrigerator, along with half-and-half, at all times. Sometimes a recipe will call for whole milk, and I sub my 2% with a glug of half-and-half to up the fat content. I'd like to have a more scientific measurement than a "glug" of half-and-half to 2% milk that I can use as a substitution when recipes call for full-fat milk. What would be the correct substitution ratio?
Answered by Lynn Clark
Hi Karen -
2% milk and whole milk are so close in fat percentage (American whole milk is 3.25%) that we don’t think it makes much difference in most recipes. However, if you feel like you want to add a little extra milk fat, a couple of tablespoons of half-and-half should do it.
Best,
The Milk Street Cooking Team
Read MoreAsked Nov 21, 2023 by Cindy S.
I just spent an hour looking all over the internet for the graduating, rectangular, scalloped edge cookie cutters to no avail. I really want to make the recipe for Christmas. Any ideas?
Answered by Lynn Clark
Hi Cindy -These should work:
Fluted Rectangle Cutter Set of 4
Amazon.com
Read More 
