Milk Street Q&A

Answered by Lynn Clark

Hi Ginny - This is the recipe we developed based on the coconut pie we had in Yelapa. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Steve - The recipe calls for slicing the leeks crosswise into rings, but you could also cut them in half lengthwise and then slice into half moons. This would create a flat end that might make it a little easier to slice. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi John - We often reach for acidic ingredients when we want to “brighten” or “lift” a dish. When an earthy, savory, starchy and/or rich dish needs contrast, vinegars and other tart ingredients are the perfect fit for the job. They lend much-needed lightness to meals that can otherwise feel heavy. That contrast makes any dish more interesting and pleasurable to eat. Acids also balance other flavors. We experience acids as sour-tasting; that sourness balances both saltiness and sweetness. If a dish is too salty or sweet, try adding something acidic. It’s also important to have different sensations—warming vs. cooling— in our food. These differences may refer to actual temperature differences (hot vs. cold) or to the sensation, or effect, that an ingredient has. Think about a dollop of yogurt on top of a bowl of chili. There’s contrast in temperature and also in sensation: the creamy, tart yogurt is cooling, while the rich, meaty chili is warming. On the flip side, consider chili flakes: their temperature is likely room temperature or cooler, but they have the effect of warming us up. When it comes to acidic ingredients, even if they are used at room temperature, we experience them as cooling in culinary terms. Hope that helps explain it! Best, The Milk Street Team

Answered by Lynn Clark

Hi Toni - You can replace with a combination of soy sauce and rice vinegar in a 1:1 ratio. Best, The Milk Street Team

Answered by Lynn Clark

Hi Mary - The key to finely shredded/flossed chicken, especially when using chicken breasts, is to cook it in liquid for a longer time over low heat. This will allow the small amount of collagen in lean chicken breasts to convert to gelatin, which softens the muscle fibers that allow you to shred it more finely. You can either shred it using two forks, your hands, or cut the chicken into smaller pieces and add it to your stand mixer. A couple of minutes in the mixer will quickly shred chicken into fine pieces. Good Luck! The Milk Street Cooking Team

Answered by Lynn Clark

Hi John - For loaf and tart pans, you can assume metal. For pie plates we prefer glass. Glass heats up gently and evenly, priming the pie for a consistent, but slightly slower bake. It also provides an easy window into doneness, which ensures that the pie dough is completely cooked. For 9x13 baking pans we generally specify if it’s necessary for the pan to be metal and, otherwise, either glass or metal should work. Just keep in mind that glass heats up more slowly so cooking times may be on the higher end of a range. Hope that helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Craig - If you are using an enameled cast iron Dutch oven, such as a Le Creuset, acidic ingredients will always be fine. The enamel coating will prevent a reaction. For this recipe, since the orange juice isn’t added until the end and only simmers for 7-8 minutes, we don’t think there will be any issues with off metallic flavors if you were to do this in a traditional cast iron Dutch oven. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Natalie - If you asked ten different people this question we guess you would probably find the answers split down the middle. Some folks believe that it should go bun, burger, cheese, tomato, (onion, pickles) and lettuce on top arguing that the hot cheese will “glue” the tomato in place and keeping the lettuce further from the hot burger will keep it from wilting. Others feel that all of the toppings should actually be “bottomings” since the lettuce can act as a barrier between the burger and the bun to collect any juices that might make the bottom bun soggy. We feel like this stacking order is particularly preferred if you are using shredded lettuce and onions since they create a pretty tight bundle on the bottom that doesn’t slip and slide. Whichever stacking method you choose (and it’s really personal preference), make sure to add condiments to both the bottom and top bun. We like the more delicate flavor of mayo on top and ketchup and mustard on the bottom, but if you’re using a burger sauce just add a dollop to both buns. This will help secure whatever you add next. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi Robert - Since this board is for cooking questions only, the customer service team doesn’t monitor it. You will get a quicker response if you email them directly at info@177milkstreet.com. Best, The Milk Street Team

Answered by Lynn Clark

Hi Kerri - Since this board is for cooking questions only, the customer service team doesn’t monitor this board so you will get a quicker response if you email them directly at info@177milkstreet.com. Best, The Milk Street Cooking Team