Milk Street Q&A

Answered by Lynn Clark

Hi Dominic - I think my first suggestion would be to use it in baking recipes to add some orange flavor to a recipe that doesn't already have orange flavor (i.e., make a plain vanilla cake an orange cake). Orange extracts can vary and some are pretty potent so you may have to play around with the appropriate quantity. I think you \could\ substitute orange extract for orange zest but, again, it would not be a direct 1:1 substitution and I feel like you would lose some of the fresh flavor of the zest. To substitute for orange juice it's a little more complicated since orange juice is often counted as some of the liquid in the recipe. So, for example, if a recipe calls for 1/2 cup of orange juice you would want to add a teaspoon or two of extract and then 1/2 cup of some sort of liquid (water, milk, buttermilk, etc.) to the recipe so the texture isn't compromised. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Maureen - The generous size of these meatballs is their hallmark in Naples, so we were pretty dead-set on making them to scale and did not test other sizes. I imagine you could make them smaller and adjust the cooking time, I just can't give you exact timing since we didn't test it. You do want to make sure to still put them in the pot with the sauce as they simultaneously finish cooking through and flavor the sauce during this time. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi David - You're somewhat right. Whole grain pasta has a stronger, often nuttier flavor than semolina pasta and can negatively affect the flavor of more subtle pasta sauces like marinara, aglio et olio, pasta al limone, etc. Its texture, which can be granular, doesn't work well with others, such as carbonara or cacio e Pepe. It's best to combine these heartier whole wheat pastas with strong-flavored sauces such as duck or beef ragu, nutty pesto, or any combination of ingredients with strong flavor and texture such as anchovies, chilies, roasted vegetables, crumbled sausage, or bitter leafy greens. Finally, though you should always strive for al dente noodles, it's especially critical not to overcook whole wheat pasta. When cooked too long it tends to mush together. Drain the noodles a couple of minutes shy of al dente and then toss with the sauce and serve immediately. Best, Lynn C.

Answered by Lynn Clark

Hi Liberty -The almond paste we use in the Milk Street kitchen is 45% almonds to sugar. I don't think we've tried the Mandelin brand (we use what's available in our local market) but I think their classic almond paste is closest to what we use at 50% almonds to sugar. Whatever almond paste you do use, make sure it's fresh and pliable or the cake will be dry. Best, Lynn C.

Answered by Lynn Clark

Hi Leanne - I've had the best luck with a lot of gluten-free baking using a blend of gluten-free grain flours, starches and gums. You can make your own, but King Arthur's Measure for Measure, Bob's Red Mill Gluten Free 1-for-1 and Cup4Cup (which was developed at The French Laundry) are all very successful in replacing wheat flour cup for cup. No single gluten-free flour behaves like wheat flour so a blend is a must. Most blends include a combination of white and brown rice flour (which have the best combo of protein, starch and flavor), some combination of starches - such as tapioca and potato starch - and xanthin gum. Almond flour is a great substitute when you're looking to add tenderness, such as in tea cakes, muffins, and pancakes due to its higher fat content but its lack of structure can be detrimental to things like cookies, layer cakes, and yeast breads where rise, chewiness, and crispness are key factors. In the case of pizelle cookies, where you are looking for some crispness and chew, a gluten free blend with starches and xanthin gum that can mimic those textures would be better. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi - Thanks for your question! Our preferred method for seasoning and cleaning cast iron and carbon steel can be found here: https://www.177milkstreet.com/discussion/discussion/comment/88#Comment\_88. Chris's preferred tool for cleaning cast iron is a grill brush with one or two, light mesh scrubber pads attached. He finds this gets the job done without being too harsh on the cast iron seasoning (like a chainmail scrubber might be). If you do get your cast iron skillet wet, the best method to dry it is to first dry it with a towel and then put it on a burner over medium-low heat to make sure it gets completely dry. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Emily - if you go to the link to this discussion: https://www.177milkstreet.com/discussion/discussion/comment/88#Comment\_88 you can find Chris's favorite method for seasoning carbon steel pans. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Zimran - I think what you're finding is that Argentinian grills are expensive outside of Argentina because they are not common outside of Argentina. For Argentinians this grill style is everywhere and often homemade. I'd say the functionality of a parilla is not all that different from indirect cooking on a charcoal or gas grill. Indirect cooking is when the hot, ashy coals are banked to one side leaving an area without coals. On a gas grill you would simply heat one or two burners on high and turn off the remaining burner. Meat is cooked, covered, slowly farther away from the fire using the ambient heat inside the grill and then moved above the fire to sear or char. In the case of a parilla, the grill is more open so the ambient heat isn't contained, which means the meat will take longer to cook. I think this, combined with the fact that they are usually cooking some pretty large pieces of meat, contributes to the amount of time you are seeing the meat on the grill. Many Argentinians also prefer their meat cooked medium to medium-well. My conclusion is that, if you are already using a two-level fire for indirect cooking on your grill, you're likely getting a similar effect to a parilla. Whether it makes sense to do it on the grill or in the oven is more of a personal, and likely seasonal, preference. Do you want to add some smoke? Do you simply prefer the flavor of charcoal-grilled meats? Do you just want to sit outside on a nice summer day with a couple of beers while your grill cooks your dinner? If yes, choose the grill instead of the oven. If it's particularly cold or windy out you're never going to get enough ambient heat from the grill to cook meat low and slow so, in that case, I'd choose the oven. In any event, we're huge proponents here at Milk Street of grilling using indirect heat for tender and flavorful meat. Hope that helps! Best, Lynn C.

Answered by Matthew Card

What kind of baking sheet are you using? I have the best luck baking these on parchment paper or Silpat silicone mats. A dark, unlined pan could lead to burning.

Answered by Matthew Card

The simple solution is Camelia oil! Used by Japanese cooks to keep their carbon blades rust free, wipe it on. and wipe dry with a paper towel. For rust spots, use a little coarse salt and neutral oil to scrub the blade clean.