BakingAsked Jun 21, 2021 by Katheryn E.
How do I remove the parchment after the cake is cooled without ruining the top?
Answered by Lynn Clark
Hi Katheryn - You don't need to remove the parchment. The cake is baked in a springform pan lined with parchment. Once you remove the sides of the springform pan you can slide your spatula under the cake to remove. The parchment should stick to the bottom of the pan, not the cake, so you should be able to remove the slices without the parchment. Best, Lynn C.
Read MoreAsked Jun 15, 2021 by Mitchell G.
I've been on a baguette baking kick recently and gave some to friends. One of them gifted me back some King Arthur Bread Flour with the not-so-subtle hint that if I turn it into more bread, they'd be glad to help consume it :-) However, I use AP flour for my baguettes, using a recipe from King Arthur's website.
I know KA's Bread Flour has a higher protein count than other bread flours. If I use it, for any kind of bread, do I need to make any adjustments because of the higher protein?
Thanks!
Answered by Lynn Clark
Hi Mitchell - Since you are very familiar with your recipe, you can try making it with KA bread flour. When substituting flours I always think it's best to know the recipe well so you know how the dough is supposed to feel and look and can make adjustments. I actually think it might be nice with bread flour, since it will make it more chewy. You might find a difference in the size of the holes inside the loaf, which may or may not be desirable. You won't know until you try! Make sure to substitute with an equal amount \by weight\. KA bread flour has 12.7% protein, while their all-purpose flour is 11.7%. King Arthur's AP flour is already pretty high in protein compared to other brands so I expect it will be pretty easy to make the substitution. Dough made with bread flour absorbs slightly more liquid so pay attention to the texture of the dough and add a little more water if you feel it's necessary. Otherwise, I think this should work just fine. Best, Lynn C.
Read MoreAsked Jun 15, 2021 by Carol K.
In Season 1, Episode 7, you suggested serving the lemon buttermilk pound cake with the above blueberry compote. I would like to know if it would be possible to can the compote. Would freezing be a better option? Thank you.
Answered by Lynn Clark
H Carol - Unfortunately, we haven't tested canning the blueberry compote. I'm so sorry we can't be more helpful! Best, Lynn C.
Read MoreAsked Jun 14, 2021 by Shary E.
I have been watching so many cooking shows recently and notice a stand mixer that looks amazing but cannot find it on a simple search on my browser…. It is grey in color and the mixer is able to make continual increases in speed. It has a long arm and lifts from the front of the head of the mixer. It appears to be a 7+quart? Bowl but seems to work much better than my old mixer. I am ready to invest in a new one but not sure where I could find this or if it is too big for my every day uses. I use my mixer for all kinds of batters, doughs and breads. Help! I am hoping to find one to keep as many years as this one has lasted…
Answered by Lynn Clark
Hi Shary - We use the KitchenAid mixers here at Milk Street and I'm not sure which mixer you might be referring to. If you've seen it on another cooking show I would recommend writing in to that show to ask what brand of mixer it is. Unfortunately we don't do regular equipment testing at Milk Street so we haven't done much research on alternate brands of stand mixers. Best, Lynn C.
Read MoreAsked Jun 11, 2021 by Sue V.
I am allergic to shell fish and am sensitive to fish of any kind. What can I substitute when a recipe calls for fish sauce?
In addition it would be nice if you had a dictionary (brief listing) or even an encyclopedia (a bit more info on any preparation needed to use the alternative ingredient) of substitutes as a reference book(s).
If you decide to create one, please credit me with the idea and send me a free copy.
Answered by Matthew Card
There are a number of vegan fish sauces on the market that can certainly fill in for the real deal. Its also possible to use soy sauce or soy in combination with shiitake mushrooms (sliced or ground to powder in a spice grinder).
I love the idea of a "substitute cheat sheet" and will see what I can do!
Read MoreAsked Jun 10, 2021 by Clifford V.
Enough "Fast and Slow" recipes!!! How about always posting a "normal" recipe to go with them? This idiotic fad will be over and you will have a site full of antiquated recipes. I search and find what looks like a great recipe and there is no link for a "normal" Dutch oven instructions. (I know some people love the instant pot- but they also loved the cabbage patch doll, the pet rock and the Tickle Me Elmo!)
Just one "Food Snob's" opinion
Answered by Lynn Clark
Hi Clifford -
We’re so glad you're exploring our recipes. I'm so sorry to hear that you're disappointed that we added the 100 or so recipes from our Fast & Slow Cookbook - our best seller to date! - to our website. We made this decision during the pandemic to give our subscribers, who might have an Instant Pot at home, access to these new recipes since so many of us were experimenting with different equipment and ingredients during this time.
There are still over 1,000 recipes on our website that do not require an Instant Pot. Many of the Instant Pot recipes are actually versions of recipes we've previously or subsequently published for stovetop or oven cooking, so look for duplicates of the recipe titles when you do a search and check them all even if the title is slightly different.
Best,
The Milk Street Team
Read MoreAsked Jun 06, 2021 by Sue E.
Is there a way my favorite recipes can be organized? There are so many wonderful recipes that I’ve saved that it’s hard to locate the one I want.
If I could creat different folders in which to organize recipes it would be most helpful.
Answered by Lynn Clark
Hi Sue -
Unfortunately, we do not have that option as of yet, but we appreciate your suggestion and will take it into consideration as we make further improvements to the website. Thanks for being an Insider! Best, Lynn C.
Read MoreAsked Jun 03, 2021 by Gary M.
The recipe calls for "white sugar" - is that regular sugar or powered sugar? Going to make a huge difference.
Please use the common name of items and be more precise - thanks
Answered by Lynn Clark
Hi Gary - White sugar is simply another commonly-used name for granulated sugar. Best, Lynn C.
Read MoreAsked Jun 01, 2021 by Dorothy R.
Good morning, I’d like to make this chowder and do not have an Instant Pot. How would I cook this using regular cooking methods?
Thanks.
Answered by Lynn Clark
Hi Dorothy - I can't give you exact instructions since we haven't tested this on the stovetop but it's pretty easy to convert. All of the instructions in Step1 would be the same except you would do it in a large pot on the stovetop. Once you add the potatoes, hominy, and broth (and you may need more broth since there will be evaporation on the stovetop that wouldn't happen in a pressure cooker), you will want to let it cook at a simmer until the potatoes are tender. Step 3 would be the same except you would do it on the stovetop rather than in the Instant Pot on the sauté setting. Hope that helps! Best, Lynn C.
Read MoreAsked May 20, 2021 by John P.
i can't seem to find a way to search recipes by name and/or ingredients
Answered by Lynn Clark
Hi John -
Have you reviewed the steps that our digital team laid out in this post - https://www.177milkstreet.com/discussion/discussion/comment/735#Comment\_735? Hopefully this should clear it up for you! Best, Lynn C.
Read More 
