GeneralAsked Jul 31, 2021 by Michelle M.
A croissant is crescent shaped. A pain au chocolat is a a small rectangular pastry with a piece of chocolate in it. How did Americans ever get the idea that croissant is the name of a flaky pastry? It's a shape.
They do sell chocolate croissants in France. They are usually made from day old croissants which have been split open and a piece of chocolate put inside. But, I repeat, they are crescent shaped.
Sheesh. You'd think that hot dogs and hamburgers are the same just because they are both served in buns.....
Answered by Lynn Clark
Hi Michelle -
Can you point us in the direction of where we've referred to croissants incorrectly so we can send your comments to our editorial team?
Best,
The Milk Street Team
Read MoreAsked Jul 30, 2021 by Keith A.
Hi, I am hoping for a generalized hard and fast rule for substituting firm white fish (are there unfirm white fish?). Specifically I am looking at Vietnamese Turmeric Fish, which calls for tilapia, but stating that other firm white fish will do. Would catfish, rockfish or mahi mahi fall into this category (easiest versions to get fresh ((first two)) or frozen, respectively). How would flat fish like flounder fall into this?
While I am asking, what about freshwater fish like walleye, bass or trout?
Thanks.
Answered by Lynn Clark
Hi Keith -
When we call for firm white fish we generally mean mildly flavored, quick-cooking fish that usually isn’t very expensive. Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking. Generally anything other than tuna, swordfish, salmon or other oil-rich and less mild fish should work in this recipe. Just keep in mind that, if the filets are thinner, they will cook faster and, if they are more flaky, they will be a bit more challenging to flip.
Best,
The Milk Street Team
Read MoreAsked Jul 23, 2021 by Konstantin V.
I am making Chicken and Bean Weeknight Paella for eight people tomorrow. Do I need to double all the ingredients from the recipe for 4, including doubling the chicken broth? I am considering using a 14" ScanPan versus the recommended 12" pan. What would be the increase in ingredients to align with the larger pan size?
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
Read MoreAsked Jul 22, 2021 by Leta D.
I was listening to the podcast that featured Al Roker and in the call-in section, the lady asked if there could be an addition to the recipes that provide an alternate way of preparation that did not include a food processor. Like the caller, I don't have a processor (nor do I intend to get one) and there are recipes that I simply don't attempt because they call for one. It would be nice if an alternative prep method was included where practical or that a recipe states that a processor was required to achieve the result. I thought about becoming a test cook but it seems that you would need a processor to be able to participate.
Would this be doable?
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.
Read MoreAsked Jul 21, 2021 by John G.
Hi,
I was wondering how far in advance the Guatemalan Salsa (Chirmol) could be made without compromising taste/texture. Is it something that must be made right before eating?
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.
Read MoreAsked Jul 06, 2021 by Lee P.
I decided to get the ingredients for the Fettuccine Alfredo recipe in the newest edition of the magazine. I've found that in general, less ingredients in a recipe leave lower margin of error. I've gotten the proper European butter and fresh parmesan. However, the recipe calls for fresh fettuccine from the grocery store. I know what that is, usually found in the refrigerated dairy section. Unfortunately for the life of me, no store in our area carries it (any longer). I don't like making fresh pasta at home. So, I'm relegated to the box of dry fettuccine from the grocery isle. The recipe calls for two, 9 oz. packages of the fresh pasta, to be cooked in 2 quarts of water. This ratio is apparently ideal to get the correct starchiness in the pasta water that will be used to get the correct consistency of the cheese and butter sauce. Of course, dry pasta needs more water to cook than fresh pasta to properly rehydrate the noodles. What quantity of dry pasta and water do you recommend in this situation to get the requisite starchiness in the water for this recipe?
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.
Read MoreAsked Jul 06, 2021 by Laura G.
Which knife should I buy to use with a Chef Choice knife sharpener which I already own.
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.
Read MoreAsked Jun 30, 2021 by Helen G.
How do I sharpen the Nakiri 6.5 inch cleaver in the future when the time comes? I have a knife sharpener that uses the Japanese knife angle - will that work?
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.
Read MoreAsked Jun 23, 2021 by Randall C.
Pre covid I was in Cincinnati and fell in love with Goetta, an oatmeal based scrapple. I cannot find it in the DC area so I started to make my own. The basic recipe is 3 cups of Irish steel cut oatmeal (or pinhead) in 8 cups of water. Simmer covered for 2 hours. Add a pound of ground beef and a pound of ground pork and some salt. Stir it in and cook covered for another 1 - 1 1/2 hours. I have started to use a heat diffuser since the oatmeal was burning to the bottom of the pan (gas stove). So only twice I have gotten it correct. The other 20 or so times it did not set up or set very loose. Or it has a meatloaf texture, like I cooked it too long. It still tastes good and I deal with it but I would like a consistent product. I use a good fatty pork but an organic ground beef with a lower fat content. Is less fat an issue? I have made scrapple but since that is corn based the corn gluten seems to set up consistently. Any thoughts?
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.
Read MoreAsked Jun 22, 2021 by Lynne N.
When I use Tamarind for a dish such as pad Thai, it is not clear to me what type of tamarind past to use. I usually use a small jar of tamarind paste go by flavor to get the correct amount.
What is the difference in concentration of Tamarind in each product and when do I use either product.
Thanks
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.
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