ProductsAsked Nov 14, 2021 by Jacob E.
Is there a list of the most commonly used ingredients in the milk street recipes? If so, I can't find it. It would be great if you compiled a "milk street pantry" list. Because I love the recipes, I just hate having to run out and grab 1/2 the ingredients every time I want to cook one.
Any info you can provide is greatly appreciated.
Answered by Elizabeth Mindreau
Hello Jacob,
We see that you wrote a while back inquiring about a list of Milk Street pantry ingredients. Perhaps you have seen our "Cook What You Have" cookbook. It contains a section of "Milk Street Must Haves," which is a list of the top 25 pantry staples. You'll find it in the front matter on pages XXII–XXVII.
Best,
The Milk Street Team
Read MoreAsked Oct 28, 2021 by Chelsea H.
Hi All,
Would it be okay to mix the beef kibbeh ingredients in the morning to be cooked in the evening? Or would the texture of the patties be messed up if they refrigerate longer than the 20-30 mins. described in the recipe?
Answered by Lynn Clark
Hi Chelsea - We think it should be fine to make ahead. Best, The Milk Street Team
Read MoreAsked Oct 28, 2021 by Barbara P.
I am not succeeding when it comes to bagels. Sourdough, Seeded Multigrain, Challah, White Sandwich Bread, French Bagettes - all good. Bagels, not so much. I am following the recipe in Peter Reinhart's The Bread Baker's Apprentice relentlessly and exactly. But when I proof them overnight in the fridge, by morning they seem ready to boil - bagel shaped and puffy, but by the time I get the plastic wrap (spray coated) off the top of them and gently peel them off the parchment paper (spray coated) and into the boiling water, they have become deflated intertube tires. My husband says they taste good - but he loves me and would say anything to be nice. What am I doing wrong? See attached pics. This was a particularly bad batch. After this, I took to putting tall custard cups in the proofing bag to hold the plastic wrap up off the bagels so the plastic did not adhere to the bagel and cause deflation when I removed the bag. That fixed the adherence problem but the larger issue of flat dense Frisbie like bagels persisted. The shame!!!!
after the overnight proof.jpg
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after being boiled.jpg
Answered by Lynn Clark
Hi Barbara - I can't give a perfect diagnosis since I'm not 100% sure, but I think it's possible that your bagels are either over-proofed or being boiled for too long. When a recipe calls for a cold ferment in the fridge it assumes you're going to put the dough way in the back of a very cold refrigerator and basically never open it. Not very realistic! While this is usually not a problem with most doughs, it might be a problem with bagels since they go through the process of being boiled and then baked so there's more chance for that over-proofed "puffiness" to deflate. I'm not sure how long you are boiling them for but I recommend no more than 30 seconds a side to get the dough just set. Boiling too long sets the dough too much and doesn't allow for oven spring.
I haven't made Peter Reinhardt's recipe but I have made this one from Stella Parks at Serious Eats that is, at least for me, pretty foolproof. Bonus: the bagels will stay fresh for a few days thanks to the Japanese-style technique called yukone.
Good luck!
Best, Lynn
Read MoreAsked Oct 28, 2021 by Michael D.
Chris mentioned an "ever simpler solution" for Cacio e pepe and to look for it on the website. There appears to be only one recipe from 2018. Is this the one?
Answered by Lynn Clark
Hi Michael - You can find our new and improved recipe for cacio e pepe here. Best, The Milk Street Team
Read MoreAsked Oct 28, 2021 by Marc M.
I am looking for a recipe for chicken to cook in my tagine. Seems most recipes have been adapted for an InstaPot or suggest a large Dutch oven. It seems that these recipes have too much liquid to be prepared in a tagine.
Answered by Elizabeth Mindreau
Hi Marc - You can find cookbooks written specifically for using traditional clay tagines. In our office library, we have one called "Tagines & Couscous" by Ghillie Başan. She has written other books on tagine cookery as well. Perhaps your local library will have books on tagine cookery.
Read MoreAsked Oct 14, 2021 by Sylvia H.
An early frost left me with an abundance of green tomatoes. I see many recipes using tomatillos. Can I use green tomatoes instead?
Answered by Lynn Clark
Hi Sylvia - For the most part, yes, you can substitute green tomatoes for tomatillos. Tomatillos are a little more "lemon-y" in flavor than green tomatoes but in most recipes we think you won't notice the subtle differences. Go for it! Best, The Milk Street Team
Read MoreAsked Oct 12, 2021 by Keith A.
Hi, getting Fresno chilis is near impossible where I live, but this year at the farmer's market, I was able to score a bunch. I was wondering if I could make a large batch of Piri Piri sauce and freeze it in portions to have throughout the year, or at least the winter months? If so, would I need to do anything special with it, either when freezing or defrosting? Thanks.
Answered by Lynn Clark
Hi Keith - This should work fine. Just make sure to leave a little headroom in the airtight container - to account for expansion when freezing - and place a piece of plastic wrap directly on top of the sauce before covering. It should last for 2-3 months. Best, The Milk Street Team
Read MoreAsked Oct 06, 2021 by Thea M.
The recipe calls for smoked paprika, but does not specify whether or not it's the dulce (non-spicy) or picante (spicy) version. Can you please clarify which one is intended to be used in this recipe?
Answered by Lynn Clark
Hi Thea - You should use the dulce (sweet) version of smoked paprika. In general if we call for spicy paprika we will specify picante or hot. Best, The Milk Street Team
Read MoreAsked Oct 04, 2021 by Dawn V.
Was hopeful to find a variation on my usual beef stroganoff recipe, but found no stroganoff recipes at all. Perhaps the recipes are named alternatively?
\*I did find many new recipe's going down the stroganoff rabbits hole and for that I am grateful.
Answered by Lynn Clark
Hi Dawn - We are so glad you are exploring our recipes! Unfortunately, we haven't tackled a traditional stroganoff yet. But I will pass along your suggestion to our editorial team and hopefully they will pursue it in the future. Best, The Milk Street Team
Read MoreAsked Sep 28, 2021 by Joel K.
In the Italian Bean Soup with fresh pasta segment. Mr. Kimball uses an immersion blender that appears to be cordless. What brand of blender is he using? Thank you. Have a great day. Thank you for the show and this website. Joel
Answered by Lynn Clark
Hi Joel - I believe Chris is using the All-Clad Cordless Rechargeable Hand Blender. This is an excellent model, though obviously pricey. Here is an article on what to look for in a cordless immersion blender and some other recommendations if you'd like to see more options. Best, The Milk Street Team
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