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Asked Jun 14, 2023 by Maggie M.
Hello, Just wondering if I can cook this Lasagna Bolognese a day ahead, and then reheat it? Thanks very
Answered by Lynn Clark
Hi Maggie - We wouldn’t recommend this as the lasagna will likely dry out from being cooked twice. Best, The Milk Street Team
Read MoreAsked Jun 14, 2023 by Steve K.
I was making a rhubarb scone recipe that did not call for any eggs, just 1 1/4 cup heavy cream. I wanted the rising effect of an egg so I attempted to reduce the amount of cream by adding 1 egg. The other change , I substituted light cream for the heavy cream volume. When I mixed the wet with the dry it became batter, I was forced to add an additional 3/4 of a cup of flour to get it to a workable dough consistency.
Answered by Lynn Clark
Hi Steve - We aren’t sure of your question - are you asking why it turned into batter? This is likely because you made two changes to the recipe. First, in order to replace some of the cream with egg you would’ve needed to measure the amount of cream you removed by volume or weight and replace with the exact same amount of egg to ensure the texture of the dough would be the same. Second, you used light cream instead of heavy cream. Light cream contains less milk fat that heavy cream (18-30% vs. at least 36%). The more milk fat, the thicker the cream, and the less water in the product. This would definitely make the dough more loose. Hope that helps! The Milk Street Cooking Team
Read MoreAsked Jun 12, 2023 by Gail L.
Is there any reason not to julienne the orange peel before making the syrup, rather than at the end? It would be much easier and give a neater result. Cake is delicious and got rave reviews.
Answered by Lynn Clark
Hi Gail - We are so glad you enjoyed the bete noire! The pieces of zest are meant to be very finely sliced for serving. We chose to cook the zest in larger strips (and then slice after sugaring) to prevent the zest from falling apart during candying. Best, The Milk Street Cooking Team
Read MoreAsked May 31, 2023 by Ann A.
Hello, Milk Street! About 50 years ago (truly) I remember a friend having an earthenware jar with a sort of grid at the bottom. White vinegar was poured into the bottom and the grid held a variety of cheeses safely above. Apparently, the vinegar keeps the cheeses fresh and, without being individually wrapped, from sharing their pungent fragrances. Did I dream this? Was it a fad that didn't really work? Does it exist? If so, I want one. Your kind attention is so appreciated as are your recipes.
Answered by Lynn Clark
Hi Ann - We weren’t able to find exactly what you were looking for, but there is certainly some anecdotal evidence of wrapping cheese in a vinegar-soaked paper towel to prevent mold and preserve it. We haven’t been able to find any actual research-based evidence to support this, however. The most important thing to consider when it comes to cheese storage is maintaining proper moisture. Too dry and the cheese will dry out. To humid/moist and too much bacteria will grow and the cheese will become moldy. Specialty cheese paper can help prevent this with a two-ply construction that lets cheese breathe without drying out. In the Milk Street Store, we sell a cheese grotto that was created by a cheesemonger to solve all of the issues of cheese storage. It’s handmade from breathable bamboo wood to prevent premature molding and contains a clay brick humidifier on the bottom that, when soaked in water regularly, regulates moisture (no more crumbly cheese!). A vaulted ceiling makes for ideal airflow and condensation control, while an adjustable back panel promotes extra breathability. Hope this helps! The Milk Street Cooking Team
Read MoreAsked May 31, 2023 by Linda R.
I’ve heard that the oven temperature needs to be adjusted when using non-stick and/or dark bakeware. I have a springform pan that is both non-stick and dark. Do I need to adjust the temperature to ensure even baking and prevent over-baking? If so, what is the formula? For example, if the recipes calls for 350 degrees, what should I set it at? And should I adjust the baking time as well?
Answered by Lynn Clark
Hi Linda - A dark metal pan absorbs and distributes heat more quickly and thoroughly than lighter-colored pans. So not only does your cake bake more quickly in a dark pan, its crust can potentially burn (or at least brown unpleasantly) due to over-exposure to oven heat. Therefore, you should lower the temperature by 25 degrees and start checking you baked goods about 10 minutes before the times specified in the recipe. Best, The Milk Street Cooking Team
Read MoreAsked May 22, 2023 by Matthew F.
I have an 8oz bottle of orange blossom water that I only use for one recipe (cheesecake), and use 1/8-1/4 tsp in the recipe. Can you recommend any other uses for the ingredient? Even just to add to a glass of plain seltzer, would you use a drop or a splash? Thanks!
Answered by Lynn Clark
Hi Matthew - We have a couple of recipes that this would be great in. Adding a dash or two to our Yogurt Loaf Cake, specifically, or any of our pound cakes would be really nice. It would also be great in rice pudding, such as this one with Bourbon, Orange, and Cardamom. Now is a good time for us to emphasize that less is more: Too much of these aromatic flavors (in your nose or in a dish) will remind you of soap or granny’s perfume rather than something indescribably delicious and unusual. A dash or two is probably as much as we would advise. Good luck! The Milk Street Cooking Team
Read MoreAsked Apr 30, 2023 by Scott M.
This is our 4th summer RV (Yellowstone, Redwoods, and Yosemite previous years) and this summer we’re going to cross the US-Canada border to head to Banff. I usually double batch several meals in the weeks preceding departure, vacuum sealing half of it before cooking and then freezing it flat (Suya, shawarma, etc) that I can thaw quickly and grill. We do this primarily so we can save time cooking and maximize time either traveling or enjoying the place we’re at as we don’t spend our entire time at a sinkhole location, but try to see as much of a region as we can 🤓 1. what’re your favorite Milk Street recipes you take on the road? 1. what’s your experience been traveling from US to Canada and cooking on the road? Do you par-cook meals and label? Do you buy your meats and veggies up there? (We’re constantly monitoring the prohibited list for border crossings)
Answered by Lynn Clark
Hi Scott - Unfortunately, we don’t have experience road cooking and traveling in an RV for Milk Street and haven’t had the opportunity to road trip between the US and Canada. Any of the recipes from our World in a Skillet cookbook would be great recipes for cooking either on a small RV stovetop or a campfire. Happy Travels! The Milk Street Cooking Team
Read MoreAsked Apr 30, 2023 by Sherry F.
Help! I've read so many articles on the best way to season a Carbon Steel Wok. Is there a class or demon on how to season one? I want to buy a new wok as my old one I've used for many years is aluminum. Yikes!
Answered by Elizabeth Mindreau
Hello Sherry, As a Milk Street Insider, you can take our self-paced skillets class for free. Just log in to find that information. You can also pre-order our new carbon steel wok from the Milk Street store; it is currently being offered for a special price. You'll find Care and Use information at the store link as well. Thank you, The Milk Street Team
Read MoreAsked Apr 28, 2023 by Leta D.
I have found a recipe for quick bread that includes shredded coconut. The wet ingredients include milk. I have a can of coconut milk and was thinking of substituting that for cow's milk. Does anyone have an idea of how that might affect the results? The dry ingredients are flour, baking powder, salt, and sugar. The wet are 1 egg, vanilla, and milk. You stir in the unsweetened coconut flakes with the milk.
Answered by Lynn Clark
Hi Leta - You should be able to replace the milk with coconut milk. Just make sure the can in well blended before using it in your recipe. You can sub 1:1 for the milk. Best, The Milk Street Team
Read MoreAsked Apr 26, 2023 by Emanuel A.
some brands in a can come spicy - how can i tone it down?
Answered by Lynn Clark
Hi Emanuel - It's hard to tone down a spicy food successfully, which is why we try to advocate for making chili from scratch so you have more control over the heat level. There is some evidence to suggest that you can tone down heat with some sugar or acidity (vinegar or lime juice), but we aren't sure it would work well enough. You could also try diluting the chili by adding more tomato - diced, pureed, or crushed. Good Luck! The Milk Street Team
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