Milk Street Q&A

Answered by Lynn Clark

Hi Haruko - In Step 3 of the recipe for Japanese Potato Salad the instructions for adding the mayonnaise and egg read as follows: Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Add the mayonnaise, ham, whole egg and yolk and the sugar. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. I hope that helps for next time! Best, Lynn C.

Answered by Matthew Card

Hi, I use this combo or a variety of different dishes, including steak, seafood, chicken and grilled vegetables. There are real proportions other than a pat of butter and a squirt each of soy and lime juice. I add the mix hot--say on top of a resting steak before slicing or tossed with grilled shrimp or zucchini. Or even mixed into hot sautéed mushrooms (though I might switch to lemon there.) Here's a nice piece from the NYT: https://www.nytimes.com/2014/03/02/magazine/the-sublime-combination-of-butter-and-soy.html

Answered by Lynn Clark

Hi Valerie - Flour weights per cup are all over the map. That's because they are determined by taking an average weight of a sample of people measuring flour by cup using the dip-and-sweep method \or\ spooning method - two very different methods which can produce wildly different results. Every person in the experiment is a variable - some people have a heavy hand, others packs more tightly, etc. - and each experiment may use different methods to achieve their results. Even the weather that day can affect them. We did our own experiment here at Milk Street and, for bread flour, came to 137 grams per cup in order to have consistency across our recipes. The weight measurement of 400 grams here is correct, which equates to 2¾ cups plus 2½ tablespoons. Good luck with the pizza! Best, Lynn C.

Answered by Lynn Clark

Hi Kevin - Yes, the serrano chilies in this particular recipe are fresh, not dried. But, you could use jalapeños if you can't find Serranos. Thanks for the question! Best, Lynn C.

Answered by Elizabeth Mindreau

Hi Adam, We developed a new version of our Cacio e Pepe recipe based on lessons we learned from chefs and cooks in Rome. You can find the updated recipe online, in the March/April 2024 Issue of our magazine, our Backroads Italy, Shorts and Seasons 8 & 9 TV cookbooks. https://www.177milkstreet.com/recipes/cacio-e-pepe

Answered by Lynn Clark

Hi Howard - The instructions for what to do with the mayonnaise, ham, egg, sugar and scallions can be found halfway through Step 3 of the recipe. See below: Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Add the mayonnaise, ham, whole egg and yolk and the sugar. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. Hope this helps! Best, Lynn C.

Answered by Lynn Clark

Hi Edwin - You can find the recipe for our Roasted Mushroom Pizza with Fontina and Scallions here. The episode in which that recipe was featured can be found here. Hope that helps. Happy cooking! Best, Lynn C.

Answered by Lynn Clark

Hi Adam - We haven't tested this with anything other than sherry since that's traditional, but you could try to make it with apple cider instead. I would add a little bit of vanilla extract also. Good luck and let us know how it turns out! Best, Lynn C.

Answered by Lynn Clark

Hi - Thanks for your question! Clotted cream is a silky, golden-yellow cream made by slowing heating unpasteurized milk (or heavy cream) until a thick layer of cream forms on its surface. It is then cooled and the cream that rises to the surface and “clots” is skimmed off and served with scones, berries, or desserts. The best clotted cream is said to have a good, firm crust atop smooth, thick cream. I hope that explains it! Best, Lynn C.

Answered by Lynn Clark

Hi Adam - I think you're right in that when we call for the strainer we are expecting that you are using tamarind pulp and fresh lemongrass so that may have caused your sauce to be a bit thin. That being said, it isn't an overly thick sauce to begin with. Thinner than ketchup, I would say. Hope that helps! Best, Lynn C.