Milk Street Q&A

Answered by Lynn Clark

Hi Sara - \Could\ the cake be frozen? Sure. \Should\ the cake be frozen? I'd say "no." Here's why: this cake is like a flourless chocolate cake that is at its best when served warm. The cake is baked only until the center is just starting to set so it stays somewhat jiggly and continues to set as it cools yielding a somewhat soft and gooey center. If you were to freeze the cake I think you would certainly lose that interior texture and the cake would potentially become dry and dense. Best, Lynn C.

Answered by Lynn Clark

Hi Alla - I spoke with our store team and they recommend the standard size if you're looking to accommodate 2 teaspoons. The slightly larger size will help prevent runaways (like pesky mustard seeds!), and you'll get more even results with the slightly larger capacity. If you have other questions, feel free to reach out to the store team at store@177milkstreet.com. They are always ready and willing to help out and are a font of knowledge since they test and use these products regularly! Hope that helps! Best, Lynn C.

Answered by Evan Petto

Hi Alla, Can you describe the issues that you are experiencing? We recently upgraded our store experience but have not changed the URL or any ways of access. Let me know if this link works for you. Happy to assist further if that does not resolve the problem. Thank you! Evan, Digital Content Director

Answered by Lynn Clark

Hi Linda - This sounds like a pudding cake, for sure. We have a recipe on the website for a Maple-Whisky Pudding Cake (baked in individual ramekins) but the cake doesn't get turned out - the glaze-y sauce starts at the top and ends up at the bottom of the ramekin.Two tips with this kind of cake - 1.) make sure to pour the sauce in and let it sit on top of the cake batter, don't stir! and 2.) don't over-bake the cake. If you do, the sauce becomes a bit thicker and isn't as distinct. Others here may have some ideas, but I think a search for a gingerbread pudding cake would probably yield a good starting point. You could then experiment with turning the cake out rather than leaving it in the pan as most recipes do. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Jeff - Generally, when we refer to a weight of cheese we are referring to the amount \before\ grating. So when we write, "2 ounces cheddar cheese, grated," we mean 2 ounces of ungrated cheese that is then grated. We do this because it's easier to buy cheese by a weight than volume measurement. You can easily cut an 8-ounce block of cheddar in half and then half again, grate it, and not have to measure in a measuring cup. Hope that helps explain it! Best, Lynn C.

Answered by Evan Petto

Hi Tucker! Thanks for your question—we're so happy you're enjoying our content! Currently, there are no ways to filter your search results exclusively within recipes besides our main "mains" "sides" "desserts" etc filters. We are however currently in internal review of our search platform and how to make it more user-friendly—this feedback is key to identifying ways we can better our user experience. Look for more updates in the coming weeks! With our growing archive of recipes, we are also aware of the increased number of pages users have to look back at recipes we have published in the past. This feedback has been passed onto developers in the past and will see some improvements as we continue to upgrade our web experience. I hope these answers help and we appreciate you taking your time to reaching out to us. Keep enjoying Milk Street! Best, Evan Digital Content Director

Answered by Lynn Clark

Hi Jenise - Stella Parks over at Serious Eats did a great article on scaling recipes here. You will need to divide the total weight of ingredients in the recipe by the total amount of batter needed (for a 6" pan she says you will need 12 ounces of batter) to yield the multiplier. I would recommend using a scale to weigh ingredients rather than try to figure out volume measurements. This may prove tricky when breaking up eggs. To figure out weights of eggs it's easiest to whisk together a whole egg and weigh it and then remove or add to get the weight you need. See Stella's linked article for more helpful tips and clarification. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Hana - You can definitely put a nonstick skillet in the oven! You just need to make sure the handle of your skillet is oven safe - by that we mean that it has a stainless steel or silicone handle. A nonstick skillet should not be used over very high heat or under the broiler, however. Best, Lynn C.

Answered by Lynn Clark

Hi Craig - Even if you add more acid to your mayonnaise it's impossible to know if it's enough to prevent bacteria growth in the mayonnaise. Although it's probably not going to be instant food poisoning, I'd still recommend only keeping homemade mayo for a week or, at most, two. The only way to safely extend the shelf life of homemade mayonnaise is to use pasteurized eggs. Some higher-end stores carry pasteurized eggs or you can try to pasteurize eggs yourself at home. There are several methods for home pasteurization - sous vide, microwave, or stovetop - which involve slowly heating the egg yolks to 160 degrees before making the mayo. Because this \may\ cause the yolks to thicken and not properly emulsify, you may need to add some water while heating to keep them more fluid. It may take a bit of trial and error, but you could then store your mayonnaise for about a month. Hope this helps! Best, Lynn C.

Answered by Lynn Clark

Hi Michael - We definitely understand how critical closed-captioning is for our subscribers and viewers who are hearing-impaired and appreciate you taking the time to write in. I passed along your concerns to our video and education teams and this is already something that they are working on implementing for both videos and our pre-recorded cooking classes. We are hopeful that we can implement these changes as soon as possible. Currently, our live Zoom cooking classes do offer closed captioning. Best, Lynn C.