Milk Street Q&A

Answered by Lynn Clark

Hi Konstantin - We apologize for not answering your question sooner. I'm sure you've already made this, but this recipe is quite particular in terms of it's balance of ingredients to surface area so we would not recommend doubling unless you are going to do it in two separate 12-inch pans side-by-side. Best, The Milk Street Team

Answered by April Dodd

Hi Leta - thank you for this feedback! We will look into adding this note to recipes to help those may not have this piece of equipment. In most recipes that call for a food processor, a blender can also be used, though you will have to be more diligent about scraping down the sides, and may find you have to add a bit of extra moisture for everything to incorporate. For other recipes, such as pestos, you can use a large mortar and pestle to grind your ingredients, though it'll take a lot of elbow grease to get it fully smooth. I hope that helps! - April D.

Answered by April Dodd

Good question, John. This salsa can be made a day ahead of time, but if you do that, do not chop or add the herbs until shortly before serving, as otherwise they will become limp. - April D.

Answered by Lynn Clark

Hi Lee - This is a fantastic recipe - simple and creamy and nothing like the versions we've had here in the U.S. To that point, we never tested it with dried pasta. To stay true to the authentic versions we had in Italy, we stuck with fresh pasta since all of the versions we had there were made with light and tender, homemade fresh noodles. Since this recipe relies so heavily on the starchy water from the pasta to build the sauce we, unfortunately, can't offer recommendations on how to make it with dried pasta without going back to the drawing board and completely re-developing the recipe. Best, Lynn C.

Answered by Lynn Clark

Hi Laura - Any chef's knife or paring knife can be sharpened using an electric or manual knife sharpener. Whether or not your sharpener can also sharpen serrated or Asian knives will depend on the model you have. There will be an additional slot that is clearly labeled for this if that is the case. Best, Lynn C.

Answered by Lynn Clark

Hi Helen - I spoke with Matt Card, our resident knife expert, and he says it should be fine to use your electric knife sharpener on the Japanese knife angle. He recommends honing it often on a steel to maintain its fine leading edge, and when it no longer will cut a piece of paper without snagging, then it's time to sharpen. Aim for 17 degrees per side. Wash by hand and keep dry. Best, Lynn C.

Answered by Lynn Clark

Hi Randall - We've never made or tested goetta so I don't know that we have any specific suggestions. That being said, my guess is that there is either too much water added or it's not being cooked until it's thick enough. I found this article from the Cincinnati Inquirer about goetta and both call for cooking the oats in a slow cooker. This might be helpful for maintaining a low, slow temperature. Keep in mind, however, that the ratio of oats to water will be different in a slow cooker since there's little to no evaporation there. I'd follow one of the recipes designed for it rather than translate your recipe to a slow cooker. One note in here I found relevant - "The mixture, when cooked, should be thick enough for a spoon to stand up in without falling over and be difficult to stir." This is probably key to it setting up after refrigeration. For a stovetop version, many folks online have had success with this recipe from the bag of Dorsel's pinhead oats. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Lynne - Tamarind paste, also referred to as tamarind pulp, is what you will find in a large, compressed block made from the fleshy membrane that surrounds the tamarind seed pod. Tamarind pulp/paste will need to be rehydrated before use. We find this to have the freshest, brightest flavor and what we would choose for all recipes that call for tamarind. Tamarind paste concentrate is a cooked down, intensely flavored, syrupy version of the fruit. It often has a pickling agent or preservative added, like sodium benzoate or citric acid. Sometimes it has a slightly harsh, biting aftertaste, and lacks that fresh oomph of tartness. However, it is obviously much more convenient to use since it can be added to a dish straight from the jar. Our advice - if you want to use a tamarind paste concentrate, do a taste test of a variety of brands and compare to tamarind pulp to find one that most closely replicates its fresh flavor. We sell one in our store that we find has the best flavor - https://store.177milkstreet.com/products/organic-tamarind-paste?\_ga=2.43140901.1609184027.1624289759-231807635.1624289759. Best, Lynn C.

Answered by Lynn Clark

Hi Dave - I probably wouldn't go out and buy an induction burner just to make this omelette. Although it's certainly easier to make a French omelette on a gas range since the flame will heat around the side the pan, it \can\ be done on an electric range. One of the keys to success here is to be able to control the heat level and where it goes, which you can do in a couple of ways. First, obviously, is by adjusting the burner's heat itself. This would be easier to do on a gas cooktop or induction. Second, you can move the pan on and off the heat and use the residual heat of the pan to cook the eggs. This is especially important when using an electric or induction cooktop since you can use the heat of the pan to cook the egg along the sides of the pan. Since induction burners turn off when you remove the pan they aren't super helpful in this case. I would probably try to master the technique on your regular electric range rather than buy another piece of equipment. I'm not 100% familiar with Jacques Pepin's recipe but I know most traditional French recipes call for high or medium-high heat. I would instead advise a more moderate heat so you have more control. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Dave - You can substitute any other fat for the duck fat - olive oil, lard, or refined coconut oil are all great options. Most supermarkets sell Armour brand lard, which is hydrogenated (in some stores it will be easier to find Armour labeled in Spanish as “manteca”). Lately, high-quality lard has become more widely available; look for it in jars. I would save the duck stock for another use. I don't really think it's flavor is necessary here. Best, Lynn C.