Milk Street Q&A

Answered by Lynn Clark

Hi Cody - For a mirepoix (carrots, onion, celery), you could try adding fennel. Definitely \not\ onion, but could at least add a different flavor component. In India they use a very potent ground spice called asafoetida, or hing, which has a similar flavor to garlic when sautéed in butter or ghee. You can purchase it online at The Spice House or on Amazon. Using a lot of flavorful herbs and spices can also add a great deal of flavor so you won't miss the onions and garlic. Best of luck! Lynn C.

Answered by April Dodd

Lesa, there are plenty of options here! One favorite of mine is our Greek-style Braised Chickpeas with Tomatoes and Orange, which makes great use of canned chickpeas and canned tomatoes: Greek-Style Braised Chickpeas with Tomatoes and Orange Or here is a kidney bean salad that makes great use of pantry spices to enliven a simple dish: Kidney Bean Salad with Spiced Vinaigrette and Herbs Hope that helps, April D.

Answered by Rosie Gill

Hi Jenny and Carrie - Thanks for being Insiders. The two classes included in your membership are Advanced Techniques: Vegetables and The Spice Kitchen. When you are logged in as an Insider you can register for those classes for free by clicking on the links in your Insider account page. You'll be asked to set up a profile and password for our online cooking school, hosted by Teachable. Make sure to remember this in case you want to purchase any of our other classes in the future. You can always contact onlinecookingschool@177milkstreet.com with questions about all things cooking school! Thanks! Rosemary Gill, Director of Education

Answered by Lynn Clark

Hi Anthony - Thanks for the question! We agree that salting fish before cooking can improve it's flavor and give the fish a firmer texture (and, in the case of salmon, even reduce the amount of albumen, that white protein that can coagulate on the surface). In testing our recipe for Baked Salted Salmon, however, we found that for our 2 lb. piece of salmon we couldn't salt it for more than an hour or two. At that point the fish gets too salty and the texture of the flesh becomes almost spongy. For filets of fish, I would say 30 minutes would be the max and you would likely get the benefits of salting filets after only about 15 minutes. Happy Cooking! Best, Lynn C.

Answered by Lynn Clark

Hi Karen - We use a 12-cup bundt pan in our kitchen, which would explain why you had a bit of extra batter in your 10-cup pan. Unfortunately, that particular recipe omitted the pan size. A good rule of thumb to ensure a cake doesn’t overflow the pan is to fill it 2/3 to 3/4 full. This will allow enough room for it to rise without overflowing. Thank you for bringing the omission to our attention. Best, Lynn C.

Answered by Lynn Clark

Hi Carrie - I just checked in with our digital team and they say the February Q&A should be up and running now. If you are still having issues, please let us know! Thanks, Lynn C.

Answered by Lynn Clark

Hi Clifford - We love our mini whisks and Chris always loves to comment on us using them! We get ours at a restaurant supply store, but I found this set online that includes both a 5" and 7" mini whisk. We use both sizes on TV and in the kitchen when we develop recipes to mix together spices and small amounts of liquid. Enjoy! Best, Lynn C.

Answered by Lynn Clark

Hi Elspeth - Some of this depends on what the recipe is and how the wine or sherry is being used. In most cases, though, I would recommend verjus. Verjus is a great alternative to wine since it is the pressed juice of unripened grapes. (It comes from the French, “vert jus,” which means green juice.) I would use it when white wine is called for in a recipe (for example, to deglaze a pan). A combination of beef broth and a little vinegar or lemon juice can mimic the flavor of red wine and apple cider has a similar flavor profile to dry sherry. Happy cooking! Best, Lynn C.

Answered by Lynn Clark

Hi Tracy - You're right - brining is unnecessary when cooking chicken sous vide. The chicken will come out juicy and moist and, as long as you season it well with salt and pepper, just as flavorful. In fact, the flavor will likely be more concentrated than brined chicken since the brine has a tendency to dilute the flavor. Kenji Lopez-Alt has a great article on Serious Eats on how to cook sous vide chicken breasts that I highly recommend. Best, Lynn C.

Answered by Lynn Clark

Hi Samantha - Great question! I'd say you can use pickled mustard seeds anywhere that mustard might be appropriate. On eggs (especially great on deviled eggs or in egg salad), in soups and stews, in sandwiches (I like to mix them into mayonnaise), with sautéed greens, in marinades. They are especially good with fatty meats such as pork butt, Chuck roast, or pork belly -the heat and acidity really balances the richness. I think they would also be great on our Baked Salted Salmon with Dill, either along with the pickled cucumbers or even in place of them. Best, Lynn C.