GeneralAsked Oct 05, 2020 by Leanne M.
I am making homemade pudding every week for my mother in law who is on a solid restricted diet. My problem is I have about a 50/50 chance of it thickening properly. All recipes use cornstarch and it is my understanding the pudding temperature should not go above 180F. I use my trusty instant read thermometer yet I still have failure after failure. I give up. What would be wrong with using ap flour as a substitution? Still on the pudding note - When a recipe calls for whole milk could I substitute 1% or 2% milk and replace a portion with heavy (35% cream) or half and half? I almost always have creams but seldom whole milk. And yet another pudding question - I am attempting to add more protein in her diet and it seems most of the time if I add an extra egg it causes the pudding to thin again. Is this in my imagination?
Answered by Lynn Clark
Hi Leanne - I think ideally you want to get your pudding to between 180 and 185 degrees. The cornstarch, mixed with liquid, will thicken by 180 degrees, but the egg yolks won't coagulate until between 180 to 185 degrees. So it's possible that the eggs aren't quite coagulating before you take it off the heat and, therefore, the pudding isn't thick enough. A pudding relies on both the cornstarch and the eggs to thicken. You can definitely substitute any combination of dairy you'd like. We generally use cornstarch instead of flour because flour can make the pudding a starchy taste and a cloudy instead of shiny appearance. Hope that helps! Best, Lynn C.
Read MoreAsked Oct 05, 2020 by Sarah M.
Hi There,
My partner is allergic to nuts but everything I want to bake inevitably requires almond flour... I know it's usually OK to substitute with all-purpose but I've read different things about the ratio. Some sources use a 1:1 ratio, others say 2:1 (for 2 cups of almond, sub 1 cup of all-purpose). Could you weigh in on the general rule in this regard?
I'm also wondering about eggs. I've read some sources that say to decrease the amount of eggs by up to half when swapping out almond flour for all-purpose.
The particular recipe I want to try (included in the attachment below) is for poppy seed cake, which calls for 1/2 a cup of almond flour (in addition to 1/3 cup + 1 tbsp all purpose flour) and 5 large egg whites. In the interest of not having to make multiple attempts, and waste ingredients could you advise:
a- HOW MUCH extra all-purpose flour to use in place of the almond flour,
b- How many egg whites (whole eggs?) (if any) should I subtract?
c- What (if any) influence will this have on baking time?
\\\* Same questions in regards to using coconut flour (in place of all-purpose) as a substitute for the almond. I know this is a ton trickier because of how absorbent it is. Would you add eggs/egg whites in this case?
Thanks so much, Milk Street is my canon, in the kitchen and out!
Sarah
Sacramento
(917) 405-1496
Answered by Lynn Clark
Hi Tim and Sarah -
We are sorry we missed your question, Sarah.
These substitutions would require us to perform lots of tests as well in order to provide reliable and trusted recommendations, which we, unfortunately, don't have the time to do with our already-packed kitchen schedule.
We are so sorry we can't provide more specifics, but we hope you understand.
Best,
The Milk Street Team
Read MoreAsked Oct 05, 2020 by Andrew S.
This is a great recipe, but I noticed that it is not the same as the original version that was published, which I happened to save in Evernote. The original version was seasoned with tomato paste, sumac and cinnamon rather than cumin and allspice as in the current version. Both are great, so what happened to the original?
Answered by Lynn Clark
Hi Peggy - We actually have several versions of the same recipe with similar names. I believe the one you are looking for is this one, which has the sumac and cinnamon. It was inadvertently taken off the website, but should be back up now. Hope that helps! Best, Lynn C.
Read MoreAsked Oct 01, 2020 by Kimberly L.
I've looked every where in my email inbox and don't see the recording and recipe packet from this past Tuesday 9/29 class. It was a great class! Can you please resend?
Answered by April Dodd
Kimberly - I have sent you the recording and recipe packet for Tuesday's class. Enjoy! - April D.
Read MoreAsked Oct 01, 2020 by Sara N.
Can the Chocolate, Prune and Rum Cake be successfully frozen?
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.
Read MoreAsked Sep 30, 2020 by Alla G.
What would be better size of the cast-iron spice mills from Skeppshult, standard or mini, for everyday use of it in order to grind about 1-2 tsp? Please advice.
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.
Read MoreAsked Sep 30, 2020 by Alla G.
Does anybody else have problems accessing store web page?
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
Read MoreAsked Sep 27, 2020 by Linda W.
I've been trying to figure out how to make a cake my mom made in the '60s. It was similar to gingerbread - one layer in an 8x8 pan. The unusual thing is that you could turn it out of the pan and it had a glaze in the bottom that would drip over the cake. I thought I had found the answer when I saw an episode of the Great British Baking Show in which they made self-saucing puddings. But when I tried making a recipe for that, the sauce had more of a gravy consistency than a glaze.
Mom's spice cake/gingerbread had something more like what is at the bottom of a pineapple upside down cake, but there was no fruit in it.
I will keep experimenting with the self-saucing pudding idea, but would love advice/input from others on this. Thank you!
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.
Read MoreAsked Sep 25, 2020 by Jeff H.
I was wondering why when I read recipes using grated cheese, frequently the weight specified doesn't equal the volume specified. Recently I made one that said 2 ounces of parmigiano reggiano equaled 1 cup. When I weighed the cup of grated cheese it was between 4 and 5 ounces. Rather puzzling.
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.
Read MoreAsked Sep 23, 2020 by Tucker K.
I am a recent upgrade-to-Insider subscriber. I love Milk Street's content but I'm a bit perplexed by some of the site's organization. Not sure if I'm simply still unfamiliar with the site. In terms of navigability, I have 2 main questions:
1. Is there a way to "search" recipes/ingredients exclusively within "recipes" or even specific recipe categories (e.g. Fast and Slow, Cookish, etc.)?
2. I'm also wondering if there are plans to increase the number of items (e.g. recipes) displayed on a given page, as it becomes tedious to click through 7+ pages!
Thank you!
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
Read More 
