CookwareAsked Dec 12, 2020 by Stephanie B.
I am looking for a kitchen scale to use in baking. My current scale is accurate to 1/2 oz, but falls short when I measuring in grams. What scale does Milk Street use? I could see the brand in the chart showing the conversion from volume to weight, but could not determine the model.
Answered by Lynn Clark
Hi Jennifer -
We love the Escali Digital Scale that we sell in the Milk Street Store. It's small, which is great for storage, but still provides the accuracy and features of larger, more cumbersome models. It can weigh items up to 11 pounds and will detect even the slightest weight change, down to a single gram.
Best,
The Milk Street Team
Read MoreAsked Dec 12, 2020 by Marc B.
Hello, new subscriber here. Was able to download a PDF of the 12 recipes feature. Went to attempt with past magazines and although the option is presented (iPad), the PDF’s are jarbled and incomplete. Can someone provide guidance for how to generate PDF’s of past magazines? THANKS.
Answered by Evan Petto
Hi Marc,
Thank you for your question. Milk Street does not currently offer PDF copies of back issues through our channels—our back issues are currently available to view on our magazine page.
Please send where you found this option to generate a PDF as well as the files presented to you to epetto@177milkstreet.com, where I will be happy to assist you.
Best,
Evan
Read MoreAsked Dec 11, 2020 by Stephanie K.
Hello, I purchased what I think is whole farro (as opposed to pearled) at the market and tried to cook it but it never got as tender as I've had it in restaurants. It was on the stovetop for over an hour. Any tips on how to cook whole farro? Thank you!
Answered by Lynn Clark
Hi Stephanie - You might want to try soaking it overnight in water. Then drain and cook it using the pasta method - adding the farro to salted boiling water and then cooking and draining. This should be faster. Best, Lynn C.
Read MoreAsked Dec 11, 2020 by Elaine S.
First, let me say the cake was delicious. I cook it at 350° for 45 minutes and it was done, however, why did my apples all sink to the bottom?
Answered by Lynn Clark
Hi Elaine - In order for the batter to hold the weight of the apples, I would ensure that the total weight of the two small apples called for in the recipe equals exactly 12 ounces. I would also ensure that the slices are as thin as possible (ideally, 1/8-inch thick) so there aren't any thicker, heavy slices that could sink in the batter. Hope that helps! Best, Lynn C.
Read MoreAsked Dec 10, 2020 by Sue H.
Please could someone give me a way to convert US flour to UK flour types.
I would love to be able to adjust my US flours to equate to UK plain flour and UK self raising flour.
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.
Read MoreAsked Dec 07, 2020 by Anne E.
For the first time this week, I tried Hello Fresh. In the meal kit, I cooked a pork tenderloin with Bulgogi Sauce. It might have been the best sauce I have ever had in my life. How can I make Bulgogi Sauce? I looked for it at my local grocery store (Safeway) and didn't find a jar of it in the Asian aisle or the BBQ sauce aisle. If someone has something they could share with me, I'd be forever grateful. Thank you!
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.
Read MoreAsked Dec 07, 2020 by Richard W.
I tried making this twice. The flavors were wonderful, but each time the bottoms of the cauliflower or pan side down burned. What am I doing wrong?
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.
Read MoreAsked Dec 07, 2020 by Jeanne A.
I've notice that virtually every baking recipe has vanilla extract in it. Does vanilla do something special that is unrelated to the flavor of the baked product, or can I substitute a different extract to enhance the specific flavor? For example, my banana cake recipe includes vanilla. Can I substitute banana extract to enhance the banana flavor? Will the absence of vanilla in that situation negatively impact the cake?
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.
Read MoreAsked Nov 29, 2020 by Paul O.
If I enroll in a class, but can't do it live, will I still be able to see the recorded video and save it later? And still get the coupon for the store?
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
Read MoreAsked Nov 23, 2020 by Chris S.
The bottoms of my pans get a build up over time. Is it necessary to clean it to keep the heat conduction going or can I leave it indefinitely? If I should clean it, how is that best done?
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.
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