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Asked Sep 01, 2020 by Barbara K.
It looks like Maid of Scandanavia is out of business. Is there a similar company that offers all the baking supplies that MOS did?
Answered by Lynn Clark
Hi Barbara - I'm not super familiar with Maid of Scandinavia, but in my quick research I think it was a cake supply company? Is that correct? If so, I think Wilton is probably the next best source. Hope that helps! Best, Lynn C.
Read MoreAsked Sep 01, 2020 by diana B.
Why can the dough rise and then fall? I have baked bread for many years, and falling is a no-no. Is it because of the high hydration? Doesn't the gluten over-stretch all the same?
Answered by Lynn Clark
Hi Diana - According to our science expert, the rise, collapse, and re-rise of the dough is beneficial because the process stretches and weakens the gluten so it is not so tough and helps to incorporate more air into the dough that also affects the strength of the gluten and texture of the bread. The lengthy rest produces additional gas and air pockets, much of which are retained within the dough resulting in the airy structure. The high ratio of water to flour also produces a significant amount of steam during baking that aids in expanding the air pockets, further adding to the airy open crumb structure. In addition, the fairly high amount of salt slows the rate of yeast fermentation and gas formation which works well with the long rest time producing a batter-like dough, while it also increases crust color and taste. Hope this helps! Best, Lynn C.
Read MoreAsked Aug 31, 2020 by beth S.
In the mexican cornbread recipe that was on the recent podcast, should I cook the corn prior to removing from the cob? Or does this recipe call for raw corn kernels?
Answered by Lynn Clark
Hi Beth- The recipe calls for cutting raw kernels off the cob. No need to cook it! Good luck and enjoy. Best, Lynn C.
Read MoreAsked Aug 31, 2020 by Mark R.
Hi. Is there a thickness that you would recommend for a pizza steel? Thanks
Answered by Lynn Clark
Hi Mark - The ones we use in the Milk Street kitchen (and what I use at home) are 1/4" thick. Hope that helps! Best, Lynn C.
Read MoreAsked Aug 28, 2020 by sheekha D.
I get that pizza dough requires dry toppings, but we still like sauce on the pizza. can we bake the crust without putting anything and then halfway we top it up with sauce and cheese?
Answered by Lynn Clark
Hi Sheekha - I spoke with Christopher Kimball - who created the recipe - and he said the following, "No, it won’t work. You really have to keep anything moist off the top to get a crispy top crust - moisture will ruin it even halfway through." Hope this helps! Best, Lynn C.
Read MoreAsked Aug 28, 2020 by Kate R.
I've been cooking a lot less meat, and have been stretching to boost flavors, and one of the things I've found that can work is adding tea in the background. However, as I've moved from meat to more meat substitutes or alternative protiens (eggs or cheese instead of meat or meat-subs, for example,) I've begun to have difficulty balancing the flavors, ie I use a green and everything gets too vegetal and a bit metallic, I use a smoked black and the tannins become very apparent. Do you have any tips I can use to fix this? It's also generally when I do Asian-style noodle dishes, and I would like to branch out in ways that are not well...really obvious (making a barbecue sauce for a bean and nut "meat"loaf with a lapsang souchong base, or a mushroom sauce with an addition of a pu-erh, for example.)
Answered by Lynn Clark
Hi Kate - My advice would be to continue to use the tea, but just use less. Start by cutting back by 1/2 and work your way up until you find a flavor balance that works for you. Good luck! Best, Lynn C.
Read MoreAsked Aug 28, 2020 by Karen J.
Can you provide instructions for the Jollof Rice with Shrimp for those without an instapot? Thank you!!
Answered by Lynn Clark
Hi Karen - That recipe was based off a stovetop version we developed for one of our other cookbooks. You can find the stovetop version of the recipe here. The stovetop version doesn't call for shrimp, but you can easily add it when you add the peas at the end. The residual heat in the covered pot should cook the shrimp through during the 5 minutes it sits. If you find they aren't quite ready, just heat the pan over low to finish cooking them. Good luck! Best, Lynn C.
Read MoreAsked Aug 27, 2020 by Anthony Z.
In one of my last discussion posts, I mentioned how much I had come to value seasoning meat (beef, chicken, pork) twenty-four hours in advance. But now I am starting to wonder if it is necessary/valuable for some of the extended sous vide cooking times. For instance, let's say I am going to cook a chuck roast sous vide for thirty-six hours. Is there still a benefit to seasoning the meat twenty-four hours ahead of time? or am I accomplishing the same function simply by means of the length of the sous vide bath?
Answered by Lynn Clark
Hi Anthony - I don't think you need to season in advance and could make the meat texture a little wonky. Simply seasoning it prior to sealing should provide enough salt that, over the course of the 36 hours, it will be pretty well-seasoned. Good luck! Best, Lynn C.
Read MoreAsked Aug 24, 2020 by Susan L.
I made your Pour in the Pan Pizza in your last magazine. FAB U LOUS!!! I'll be making it again and again. At any point can the dough be frozen and saved for other times to top and bake?
Answered by Lynn Clark
Hi Susan - I checked with Diane Unger, the recipe developer and our Director of Recipe Development and, because this dough is so wet, she doesn't advice freezing it. Best, Lynn C.
Read MoreAsked Aug 23, 2020 by Craig B.
Greetings Milk Street, I do request you develop some trifle recipes and grilled flatbread recipes for your upcoming issues. I used a trifle recipe for July 4th from another source, and while it was very good. It lacked a crunchy element. Something like a homemade nut brittle or second sort of crunchier cookie would have been nice. As for grilled flatbread, I am going to try some recipes from other sources next month, including one developed 15 years ago, but I am sure you could come up with something more up to date. Middle Eastern, Greek, Adriatic, and Italian flavors would be the sort of grilled flatbread recipes I would prefer the most. I am sure some Indian subcontinent inspired grilled flatbreads would be fantastic too. Thank you and Regards,
Answered by Lynn Clark
Hi Craig - I will pass along your recipe suggestions to our Food Editor and our editorial team. Thanks for the suggestions! In the meantime, have you tried our Raspberry-Pistachio Meringue? Not quite a trifle, but it \does\ have that crunchy element you are seeking and I think you could easily add some cake and custard to it to make it seem more trifle-like. Might be worth a try! As for flatbreads, we have several in our database: Piadina - https://www.177milkstreet.com/recipes/piadina Middle-Eastern Style with yeast - https://www.177milkstreet.com/recipes/flatbread-pizza-dough Middle-Eastern Style with baking powder - https://www.177milkstreet.com/recipes/yogurt-flatbreads-with-flavored-butter Each of these has topping suggestions that accompany the recipes. We are constantly on the hunt for new recipes we can introduce to our readers, so we will continue to search for flatbreads as we travel around the world. Thanks for writing! Best, Lynn C.
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