Milk Street Q&A

Answered by Diane Unger

Hi Thomas - It's hard to answer that question since I did not test smoking while developing the recipe. I have no way of knowing what temp the pork would be at after 3 hours of smoking and I don't know what temp was used for smoking. I would guess that you could smoke it, cut it up, and proceed with the recipe and cook until tender. That would be my best guess! Good luck! Diane Unger, Director of Recipe Development

Answered by Lynn Clark

Hi Mitchell - It's such an incredibly hard time for restaurants in our communities so I'm sure they truly appreciate your support. But, whoa - 10 lbs. is a lot of potatoes! First, make sure to store the potatoes in a cool, dry, dark place to maximize their freshness. A basement is ideal for this but I realize not everyone has a basement and not everyone's basement is cool, dry, or dark. Find the coolest part of your home and store them there. The only fingerling recipes I've made during the quarantine are the smashed potatoes, the papas arrugadas (definitely serve with one of the mojos), and our pasta recipe with potatoes. Here are some additional ideas: potato leek soup (ramps are about to be in season and would be great in a potato soup too), any sort of potato salad (I'm partial to our mayonnaise-free Austrian potato salad), potato gratin, nicoise salad (or, really, any kind of green salad with a soft-cooked egg and boiled or roasted fingerlings), you could peel, boil, and mash and use the potato to make gnocchi or potato rolls - and freeze! There's a recipe out there somewhere for Cacio e Pepe potatoes that I've been meaning to try since I love the pasta. Seems like a perfect place to use fingerlings. I know you make a lot of pizza and I think a topping of our fontina-parmesan cream with sliced, cooked fingerlings and bacon would be amazing! Hope that helps, Mitchell, and happy potato cooking!

Answered by Wes Martin

Hi Krista - A cast iron skillet will likely work well for this cake. We chose a non-stick cake pan for a couple of reasons. One, placing the pan in the oven with the cooked pineapple while you make the batter helped continue the caramelization of the fruit, and two, to be sure the cake releases easily when inverted. If using cast iron, (assuming it is a very well seasoned pan and is the proper size), for the best results, go ahead and cook the pineapple directly in the skillet, making sure to get deep caramelization on the fruit and allowing a lot of the excess moisture to evaporate. Since the pan is already hot, arrange the fruit in a single layer, pour the batter directly onto the hot fruit, and bake it. Pouring the batter into a hot pan starts the baking process immediately which prevents a gummy layer at the top of the cake when inverted. Remember that cast iron is a darker metal (and better conductor of heat) than most cake pans, and the cake will likely bake quicker than in a regular cake pan. Start checking for doneness 5 minutes before the suggested baking time. If a toothpick inserted in the cake comes out clean, and the sides of the cake are beginning to pull away from the edge of the pan, it is done. The cake will also likely get darker in the cast iron skillet, so keep your eyes on it as it finishes baking. Also remember that most cast iron skillets have sloped sides so it is imperative that you let the cake cool sufficiently in the pan before inverting it or you risk the cake cracking open if it is inverted when still tool hot. Since the sloping edge structure of the cake baked in the skillet is not as sturdy as if it was baked in a straight-edged cake pan, be sure it cools properly before inverting on a serving platter. Best of luck! Let us know how it turns out. Wes Martin, Kitchen Director

Answered by April Dodd

I checked in with Matt, our resident knife expert, about your question. He says that your nakiri should be fine to maintain like any of the other knives. Hone often on a steel to maintain its fine leading edge, and when it no longer will cut a piece of paper without snagging, then it's time to sharpen. It has an Asian-style blade angle, so aim for 17 degrees per side; if sharpening on a stone, that's about a quarter's thickness off the stone. Wash by hand and keep dry.

Answered by April Dodd

Hi Shelagh, Here is a recipe for the slow-cooked Austrian goulash (on the stovetop, not in the Instant Pot): Austrian Beef Stew with Paprika and Caraway (Rindsgulasch) Happy cooking, April

Answered by April Dodd

Hi Ariel, Safflower oil can be a great choice for cooking, ranging from cold preparations to high-heat frying. The high polyunsaturated fat content of safflower oil means that it remains a liquid even when refrigerated, making it a good option for salad dressings and other cold dishes. It is nearly flavorless, though, so it's not bringing a lot of flavor to the table. High-oleic safflower oil has a high smoke point (440 to 520°F), making it a great choice for high-heat wok cooking, skillet charring, and deep frying. We are not dietitians or nutritionists, so I would recommend that you consult with a health professional for information on the health benefits and drawbacks of safflower oil. I can tell you that safflower oil has a similar makeup to canola oil, so if you like using canola oil in your cooking, safflower is a good option for you, with the added benefit that safflower has a higher smoke point.

Answered by April Dodd

I'm sorry for the frustration. I will connect you with our Director of Education, who will help you with your login question. Stay tuned! April

Answered by Matthew Card

Here you go. I always keep a pot of in the refrigerator. Money in the bank for quick meals. Use a bit of the oil to fry eggs! Or a fat spoonful on toasted for instant garlic bread. # Garlic Confit Start to finish: 20 minutes Makes ½ cup 1 large head garlic (about 16 cloves), peeled and thinly sliced 3 tablespoons salted butter 3 tablespoons extra-virgin olive oil 1 bay leaf 4 sprigs thyme In a small saucepan, add the butter, oil, bay leaf and thyme. Heat on low until butter is melted and temperature reaches 185 degrees. Add the garlic and stir to coat and submerge. Cook for 15 minutes, stirring occasionally until the garlic is tender, translucent and jammy. Pour into a bowl and set aside until cool, about 20 minutes. Transfer to a small storage container and refrigerate for up to one week.

Answered by Lynn Clark

Hi Lesa - my number one choice for a balanced meal from canned goods is a canned bean stew. Bloom some ground spices in oil, then add beans and broth or coconut milk and dried herbs. You can add canned diced tomatoes, canned vegetables (canned spinach, peas, and corn are decent options) and finish with jarred pickled veggies like jalapeños or giardiniera, balsamic vinegar, or pomegranate molasses. There is a viral chickpea stew on the internet (just google "the stew") that would be a good option using dried versions of the fresh aromatics called for in the recipe and canned spinach for the fresh greens. Happy canned cooking! Best, Lynn C.

Answered by Matthew Card

Bittersweet chocolate ranges from 54% up to 80% cacao. Obviously the higher the percentage, the more intense the flavor will be--at the risk of bitterness. So to a certain extent, it's a matter of personal taste--how strong you like it. I feel like everyone has a different palate for chocolate flavors. The bete noire does feature some semi-sweet chocolate to balance the intensity of the bittersweet chocolate (and flavorings like the bitters, orange and peppercorns), so feel free to go with a higher percentage bittersweet chocolate.