GeneralAsked May 11, 2022 by Anthony Z.
I keep seeing Stories on Instagram, tagged with @177milkstreet, featuring cameras filming for the "cooking school". What are these? Are these new self-paced classes that are being filmed? Or is it something else (and if so, where can I find information on it)? Today it was Chris Taylor and Paul Arguin, if that helps locate what I am referring to. Thanks.
Answered by Lynn Clark
Hi Anthony -
These are segments being filmed for our new show, Milk Street Cooking School, which is going to begin airing on the Roku's Streaming Channel in September. Stay tuned for more specific information as we get closer to the premiere date!
Best,
The Milk Street Team
Read MoreAsked Apr 24, 2022 by David R.
i was wondering how long this dressing will last after making?
Answered by Lynn Clark
Hi David - Since it contains several fresh ingredients - walnuts, lemon zest, and ginger - we wouldn't recommend keeping it for more than a couple of days. Best, The Milk Street Team
Read MoreAsked Apr 24, 2022 by Mark S.
I watch a few cooking competition shows and I sometimes here them say it needs a little acid. My question is when do you know or how to know something needs a little acid? An example would be my family would add malt vinegar to ham and beans at the table. Could they have added the vinegar while cooking? I know that acid also includes citrus juices as well, are they used the same as vinegar?
Answered by Lynn Clark
Hi Mark - We often add acid in order to properly balance a dish. Ideally, in savory dishes, you want a balance of salt, fat, acid, and heat (and this one can be as simple as a little black pepper). Acid plays an important role in brightening flavors if they are flat or bland, reigning in sweetness, or toning down richness. Sometimes we want the full-on brightness of acid and add it directly to the food right before serving - a squeeze of lemon on a piece of fish, for example. Other times we prefer a more subtle acidity and add a bit of citrus or vinegar (and we would use these in the same way) at the end of cooking to balance the overall flavor of the dish. In this case a little bit of heat from the food will mellow the acidity a bit. This is particularly helpful to balance a rich stew or soup - such as your ham and beans - or in something like a Vietnamese caramel sauce. Best, The Milk Street Team
Read MoreAsked Apr 11, 2022 by Charles T.
I love to cook. I also love cruising on my sailboat. So I constantly struggle to find the recipes that will work on my boat. That includes stuff that you could make ahead, or make in a small space with a few standard items of pantry supplies. Most of the books on cooking on boats or RVs concentrate on pretty basic and uninteresting meals. Does anyone have any particular insight to this cooking challenge?
Answered by Lynn Clark
Hi Charles - Our new cookbook, Milk Street: The World in a Skillet, is due out at the end of this month and will likely have plenty of recipes that work in a skillet (in this case a 12" skillet, but I'm sure you could modify to a smaller one, if necessary). I'd also explore some of the recipes from our cookbook, Cookish - you can search these on the website via a Cookish tab on the Recipes drop-down menu. These are short, simple recipes and I think many of them would be conducive to boat cooking. Best, The Milk Street Team
Read MoreAsked Apr 11, 2022 by Ellen S.
No deep frying required! I loved the concept of this recipe—coat cauliflower florets with cornstarch mixed with garam masala and bake at 475. Just finished making (and eating) it. The cauliflower came out crispy as promised. The Manchurian sauce was divine (if a bit too fiery). However, I knew that mixing the two together and then tossing in the fresh garnishes would negate the crispiness quotient. So I poured the sauce over and garnished the platter with the chopped scallion greens and cilantro. A restaurant-worthy presentation. But the cauliflower florets still got soggy. I will make this dish again, but will serve the sauce in a shallow bowl for dipping. Will also try using the same ingredients and technique with cauliflower steaks. The sauce would be great on grilled fish—and a lot of other things.
Answered by Elizabeth Mindreau
Hi Ellen - We are so pleased you enjoyed the recipe. Thank you for the great feedback!
Read MoreAsked Apr 07, 2022 by Kevin M.
Having this recipe for dinner and if I can make it ahead to any extent it would be helpful. Any suggestions on how I could do this without interfering with the results of this great recipe? Thanks.
Answered by Lynn Clark
Hi Kevin - We think you can make both the meatballs and the sauce ahead of time. The meatballs may take a little bit longer to bake through, but otherwise shouldn't be a problem to bake from the fridge. Rewarm the sauce, covered, over low heat so it doesn't reduce too much. Best, The Milk Street Team
Read MoreAsked Apr 05, 2022 by Carol J.
I had never heard of toasting sugar before. I didn't even know that was possible! Is it worth the effort and does this really make a difference you can taste or is it more of a novelty?
Answered by Lynn Clark
Hi Carol - I would definitely say that, for certain applications, it definitely makes a difference. When you toast or roast sugar it develops more caramel-like flavors and becomes less sweet overall. In desserts where sugar is there for sweetness but also structure (e.g., meringues, marshmallows, ice cream), it can tame the sweetness. We find it a perfect addition to angel food cake. Since it has so few ingredients, the sugar is really at the forefront. Roasted sugar makes the flavor more complex and less simply sweet. Hope that helps! Best, The Milk Street Team
Read MoreAsked Mar 29, 2022 by Karmen M.
I've heard that many recipes benefit from having any protein salted overnight and left, uncovered in the refrigerator. I've always been skeptical. Then I heard Samin Nosrat say that she recognized a certain redundancy of things at Chez Panisse and took note. I took note that she said all meats were salted overnight. Should I be doing this? If so, kosher salt and sparsely or more liberal application? Thanks!
Answered by Lynn Clark
Hi Karmen - We do recommend an \overnight\ salting (which translates to about 12 hours) for some, but not all, proteins. Large proteins such as roasts, whole chickens, and turkeys do need to rest overnight after salting in order to achieve all of the benefits. Rest overnight in the refrigerator, uncovered, on a wire rack set in a rimmed baking sheet. For smaller cuts, such as steaks, pork chops, and chicken parts you only need to salt and rest for 45 minutes or until the surface is dry. This may be less than 45 minutes for smaller chicken parts. Thick white fish fillets (salmon, tuna, swordfish, halibut) can benefit from dry brining by providing overall better flavor and slightly firmer flesh. A minimum of 30 minutes and a max of about 90 for fish, otherwise you'll end up curing it. Best, The Milk Street Team
Read MoreAsked Mar 29, 2022 by Patricia C.
I am trying to make this recipe and having a hard time looking for a good conversion table on the internet. This is the recipe, I would appreciate it very much if you could convert it to US measurements.
220 grams flour
100 g greek yogurt
100 g 2% milk
30 grams olive oil
3 grams salt
7 grams baking soda
7 grams baking powder
Thank
Answered by Elizabeth Mindreau
Hi Patricia,
Thank you for reaching out. I don't believe this a Milk Street recipe. We did not develop or test this recipe using either measurements, so we cannot guarantee the results. Converting measurements from weight to volume can be messy, measuring by weight is easier (with a scale) and more accurate.
These conversions were made using a calculator found online: https://www.inchcalculator.com/cooking-conversion-calculator/
220 grams = 7.75 ounces/≈ 1 3/4 cups flour
100 g = 3.5 ounces/≈ 1/3 c Greek yogurt
100 g ≈ 1/3 c 2% milk
30 grams ≈ 2 1/4 Tbsp olive oil
3 grams salt ≈ 1/2 tsp
7 grams ≈ 1 1/2 tsp baking soda
7 grams ≈ 2/3 tsp baking powder
Read MoreAsked Mar 13, 2022 by Robert S.
Hello,
My wife and I used to buy a flavored oil from House of Tsang called Spicy Curry Oil. They have stopped producing it. We would like to create our own version. Do you have any suggestions as to the ratio of curry powder (and any other spices) to oil.
Thanks for your help.
Robert S.
Answered by Lynn Clark
Hi Robert - We would probably recommend 3-4 teaspoons of spice per 1/2 cup of oil. If you aren't already making your own curry powder blend, we recommend this one from the Milk Street Store. Best, The Milk Street Team
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