GeneralAsked Mar 10, 2022 by Eileen A.
I recently purchased a bag of Meyers Lemons. Is there a recommended way to store lemons?
Thanks!
Answered by Lynn Clark
Hi Eileen - The best way to store lemons, Meyer or traditional, is in the refrigerator in a sealed plastic bag. They should last about a month when stored that way. Just make sure to keep them separate from other fruits like apples, avocados, bananas, melons, peaches, pears, and tomatoes, which all produce ethylene, a gas that will speed up the ripening process of the lemons. Best, The Milk Street Team
Read MoreAsked Mar 06, 2022 by Katherine K.
Most of your recipes call for salted butter; I only have unsalted butter. What adjustments to make with salting food? It seems most current recipes and cook books from other sources call for unsalted. Why do you feel salted is better? Thanks!
Answered by Lynn Clark
Many chefs and bakers believe that using unsalted butter will allow you to control the salt content in your dishes better than using salted butter. But we've tested salted versus unsalted butter in a number of savory and baking recipes and we didn’t find any measurable difference between the two. The small amount of salt in salted butter (it's about 1/4 teaspoon per stick, depending on the brand) is undetectable when cooked or baked in a recipe, we found.
Still, we have a preference between the two. Though most culinary professionals and publications will recommend using unsalted butter, we prefer the salted kind because it tastes better when you’re not cooking with it. Unsalted butter doesn’t cut it on toast! Since we prefer to stick with one kind, salted butter is our choice. It also has a longer shelf life. So if you don’t go through butter at a fast rate, buying salted butter is a good idea.
You can certainly still use unsalted butter in our recipes if you prefer. You just may need to adjust the salt to your personal tastes. You can also see this discussion for more details from Chris on why he prefers salted butter and, more specifically, the why he prefers European-style butters.
Best, The Milk Street Team
Read MoreAsked Feb 24, 2022 by Amy H.
Can the recipe for the Turkish meatballs be used for meatloaf?
Thank you.
Amy
Answered by Lynn Clark
Hi Amy - This probably won't work for a couple of reasons. First, the amount of meat in this recipe is low and would yield a pretty small meatloaf that would likely be too small for an average-sized loaf pan. Second, this mixture is quite delicate and tender and, without some additions to strengthen it (like eggs), would probably not hold together as a meatloaf. Best, The Milk Street Team
Read MoreAsked Feb 20, 2022 by Melody F.
I'm a novice baker. I live in the Denver metro area and at my house, we are a little more than a mile high. I made the Glazed Sour Cream and Brown Sugar Bundt Cake and it fell creating a nice trough around the center. I measured very carefully using weights where those were provided. I was very careful to follow all of the directions as written. Would the altitude account for this problem and if so what should I do differently next time? By the way, the cake is absolutely delicious!
Thank-you.
Answered by Lynn Clark
Hi Melody - It's very likely the altitude. Baking at altitude is a pretty complex subject and there are a lot of variables you need to account for in order to produce the same product at altitude as at sea level. This guide from Colorado State will help guide you to modify recipes when baking at high altitude. Best, The Milk Street Team
Read MoreAsked Feb 18, 2022 by Tom A.
Do you intend to have a mobile app (iOS specifically)? It would make it much easier to do grocery shopping, and follow the recipes while cooking as opposed to the browser version.
Answered by Lynn Clark
Hi Tom - We are constantly updating and improving our digital platforms and I know there are a ton of things in the works right now. I will definitely pass your suggestion for an app along to the digital team! Best, Lynn C.
Read MoreAsked Feb 13, 2022 by Karen L.
I’m looking for the recipe associated with a class I took over a year ago on flatbreads. How can I find it and/or access the recipe? I thought I had ‘lifetime’ access.
Answered by April Dodd
Karen - you can send us an email to cookingschool@177milkstreet.com and we will be happy to re-send you the recipe for a livestream class you were enrolled in. Thanks! - April
Read MoreAsked Feb 11, 2022 by William W.
I am getting a repeated problem accessing the Milk Street web site (177milkstreet.com). The problem seems to come and go, but at the moment I cannot access any page on the web site (including the home page). I am using Google Chrome on a Mac, and I am not having problems with any other web sites. If I open an "incognito window", it works fine (that's how I was able to get to this page). I can also use a different web browser (Safari) and it works fine there too. I don't know if there's a problem with the cookies, or something else that's causing Milk Street to return the error. I could not find any way to talk to a customer service person about a web site problem -- if there's a phone number to call, please let me know.
The exact error message is: "Error 520 Web server is returning an unknown error" and then below it says "What happened? There is an unknown connection issue between Cloudflare and the origin web server. As a result, the web page can not be displayed."
Answered by Lynn Clark
Hi William - I am going to forward your comment to our digital team to see if they can diagnose your problem. Be on the lookout for an email from them regarding your issue. Best, The Milk Street Team
Read MoreAsked Feb 09, 2022 by Sonya W.
What’s the best type of baking sheet? I wonder if my nonstick baking sheets are emitting chemicals, especially when I do high heat roasting. Should I look for plain aluminum? Or is there some thing else? I usually use parchment paper anyway. I use baking sheets for everything from cookies to traybakes to roasting veggies. Thanks for your expertise!
Answered by Lynn Clark
Hi Sonya - We don't recommend nonstick sheet trays for the reason you mentioned. They are not approved for high-heat cooking and we often use them at temperatures above 400 degrees. Additionally, nonstick sheet pans are often made of thin metal and tend to warp in the heat of the oven. We, instead, recommend a heavy-gauge aluminum sheet tray like this one from NordicWare, which will retain even heat and won't warp. Using a sheet of parchment paper will keep most any food from sticking and make for easy cleanup. Best, The Milk Street Team
Read MoreAsked Feb 09, 2022 by James B.
What size Dutch oven is used in the recipes? I have seen 7 quart.
Answered by Lynn Clark
Hi James - We use a 7-quart enameled cast iron Dutch oven. Best, The Milk Street Team
Read MoreAsked Feb 09, 2022 by James B.
I have seen some recipes call for non-stick pans. Others do not mention anything more than a 12
Answered by Lynn Clark
Hi James - We only ever call for a nonstick skillet - sometimes 10", sometimes 12." As a general rule, if we are calling for a specific type of skillet (nonstick, cast iron or carbon steel) we will specify. If we don't say, you can assume a stainless steel skillet. For saucepans or pots, assume stainless steel. We don't find a nonstick pot necessary for most recipes made in a saucepan. Best, The Milk Street Team
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