Milk Street Q&A

Answered by Lynn Clark

Hi Sue - Plain flour is the British version of all-purpose flour, but with a much lower 7- to 10-percent protein content (American all-purpose flour is made with harder wheat, creating a 10-to 11-percent protein level). This can change the texture of tender-crumbed baked goods such as scones and sponge cakes but won’t affect those that require more gluten development, like cinnamon rolls. For more delicate desserts, I would use cake flour, which has 8 percent protein and is a closer match to plain flour. American self-rising flour contains baking powder \and\ salt, since this type of flour is often used to create Southern-style biscuits. UK self-raising flour contains only the baking powder and has a lower protein percentage. They’re basic equivalents, but tweaking may be required depending on the recipe. Pay attention to the salt content of the recipe and adjust accordingly. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Anne - Our Korean-Style Spicy Pork is actually a bulgogi recipe. Even better, it's from our new cookbook, Cookish, which means it comes together in a snap with a few flavorful ingredients. Hope you like it! Best, Lynn C.

Answered by Lynn Clark

Hi Richard - How disappointing! Just want to make sure you lined the pan with foil and put your pan in the middle position? If you use a darker, older sheet pan and don't line the pan with foil and liberally spray with cooking spray, the cauliflower may scorch. Also, if the rack is too low and your oven heats from below this could cause it to burn. If you are already doing both of these things, I would maybe lower the temp by 25 degrees and see if that slows down the over browning. It's possible that your oven just runs a bit hotter than ours. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Jeanne - Vanilla extract is like salt in savory dishes, it just enhances the flavor of all of the other ingredients. So I would recommend, rather than replacing the vanilla, using another extract in conjunction with the vanilla. I think this will yield more balanced flavor overall. Hope that helps! Best, Lynn C.

Answered by April Dodd

Hi Paul - thanks for writing! Yes, we share the recording, a packet of recipes, and the discount to the store with all registered attendees after class, even if you can't be there in real time. Hope that helps! - April

Answered by Lynn Clark

Hi Chris - I have to admit - I never do this. Other than a quick swipe with a soapy sponge to remove any grease (which I do think is important), I don't go very deep into cleaning the outside. However, if you do want to do it, I would follow the instructions here. Good luck! Best, Lynn C.

Answered by April Dodd

Hi Mary - great question! We love spatchcocking poultry, whether it's chicken, turkey or, yes, goose. Because a goose is a larger bird, just make sure your kitchen shears are definitely up to the task; if you're worried, turn to a sturdy, Western-style chef's knife to remove the spine. For cooking, you can treat it very much like a turkey, giving it a long cook at a fairly low temperature - I'd go with 350°F - though, because it's spatchcocked and will therefore cook a bit faster than a whole trussed-up bird, you may want to start it off higher (like 400°F) to accelerate browning of the skin before dropping the temperature down. To judge doneness, think of your goose like a chicken or turkey thigh - the dark meat, in other words - which means you're looking for a temperature of right around 175°F in the thickest parts of the goose leg and breast. And for flavor, you can take it in any number of different directions! Take a look at our Brown Ale Turkey for some great inspiration. - April D.

Answered by April Dodd

Joanna - I certainly echo Larry's encouraging comments above (thank you, Larry!). The scum you are seeing is a result of the butternut squash's starches adhering to the knife and then drying out. Fear not: it's easy to remove this starch using very hot water, soap and the slightly more scrubby side of a normal kitchen sponge. Avoid using an aggressive metal or steel wool scraper, which can scratch your knife. With soap and hot water, you should find that the starch easily comes off and your knife looks good as new. - April D.

Answered by Lynn Clark

Hi Diana - As long as the fat content of the yogurt is similar to the sour cream, you can definitely substitute. I probably wouldn't substitute nonfat yogurt, though, since it lacks any fat and often has stabilizers added that might behave differently in a recipe. Good luck! Best, Lynn C.

Answered by Evan Petto

Hi Donn, Thanks for your comment. There are two ways you can access the search function. You can access the search function via the magnifying glass on the top right hand of the site (on any page), as well as the dedicated recipe search on the top right of the home page. Both options are shown below. https://www.177milkstreet.com/assets/site/Screen-Shot-2020-11-23-at-2.08.03-PM.png You can also access the recipes from our "Lasagna Bolognese" episode here: https://www.177milkstreet.com/assets/site/Screen-Shot-2020-11-23-at-2.08.03-PM.png Please let us know if this helps. Thank you!