CookwareAsked Oct 31, 2019 by Steve S.
Seems like in the videos and recipes, you refer to paddle attachment and to scrape down part way thru mixing. E.g. in the SPECULOOS recipe step 2.
Is there any disadvantage to using the Scraper Bowl Attachment vs paddle attachment on stand mixer? Thanks
Answered by Lynn Clark
Hi Steve - I don’t see any disadvantage to using a scraper mixer blade. I might stop the mixer once to confirm that it’s not leaving any unmixed bits on the bottom or sides, but these things do a pretty good job of getting the scraping done for you. I think it’s probably going to work pretty well. Good luck! Best, Lynn C.
Read MoreAsked Oct 30, 2019 by Richard S.
Can you provide a pressure cooker version of recipes, as applicable. Need to save time on long slow cooked meats, i.e. pork shoulder, chuck etc.
if not, how best to convert
Answered by Lynn Clark
Hi Richard - Some of our recipes converted to the pressure cooker - plus many more new pressure cooker recipes - will be available in our new cookbook, Milk Street Fast & Slow, due in April 2020. Look for it in the Milk Street Store in early April! Best, Lynn C.
Read MoreAsked Oct 30, 2019 by Richard S.
How do I place my favorites in folders for ease of retrieval
Answered by Lynn Clark
Hi Richard - We do not have that option as of yet, but we appreciate your suggestions and will take them into consideration as we make further improvements to the website. Thanks for being an Insider! Best, Lynn C.
Read MoreAsked Oct 25, 2019 by Tamara V.
Could you please explain to me when you would choose to use carbon steel in lieu of cast iron. I understand that each of these options can replace a non-stick pan when well seasoned, but am not clear on when to use carbon steal instead of cast iron.
Answered by Lynn Clark
Hi Tamara - Carbon-steel pans are relatives of cast-iron cookware. Both are made from iron, but cast-iron contains slightly more carbon, giving it a rougher surface and more brittle structure. Carbon-steel pans, with more iron and less carbon, are lighter and their surface is smoother, especially the case as compared to modern cast iron pans. Vintage cast iron tends to be smoother and more similar to carbon steel. Cast iron will get a bit hotter than carbon steel but will take longer to heat up and cool down. So, for recipes or foods that require quick temperature changes - maybe a recipe where you're searing skin-on fish and then lowering the temp to finish cooking it through - a carbon steel might be a better bet. Whereas for quick, hot cooking - searing a steak or charring vegetables - a cast iron pan is a little better. Both will behave pretty similarly if used in the oven. A carbon steel pan is great for sautéing vegetables or making stir fries without a wok since it's surface gets ripping hot but it's a bit lighter than cast iron making it easier to lift and shake around. All of that being said, I would say they are pretty interchangeable under most circumstances. Hope that helps! Best. Lynn C.
Read MoreAsked Oct 23, 2019 by Ravi S.
I had a chance to visit Xian province in China. Many of their dishes are spicy and unique. One of the staple dishes (as some one there said) was so good. It was one pot soup with lamb pieces and bread pieces, herb etc. It was spicy and very good. Wish Milkstreet will carry recipe for the same. Thanks
Answered by Lynn Clark
Hi Ravi - I'm fairly sure that what you are referring to is paomo - a stew/soup made of chopped up, steamed bread called mo or mantou, cooked in a lamb broth and served with pieces of lamb. We don't have a recipe for it here at Milk Street (yet!) but I will pass along your idea to our editors and recipe developers. Thanks for the idea! Best, Lynn C.
Read MoreAsked Oct 22, 2019 by James M.
Is it possible to get the Evening Blend Tea in loose leaf? We prefer to steep teas in the evening with the whole kettle to steeper ritual.
Answered by Lynn Clark
Good afternoon and thanks for your question! The Milk Street Evening Blend is exclusive to Milk Street and developed for us by Smith Teamaker in Portland, Oregon. For now, it's only available in sachets (it may be available as loose leaf in the future). In the meantime, you can open the sachets and steep as you'd like! Hope this helps. Best, Lynn C.
Read MoreAsked Oct 22, 2019 by Chris T.
I'm planning on trying the Spicy South African Beef Stew With Olives recipe and I'd like to use my stovetop pressure cooker since I don't have an Instant Pot. So far all the pressure cooker recipes that I've made are for a stovetop pressure cooker and I've read that they have to be adjusted for an Instant Pot because the stovetop pressure cooker uses a higher pressure than most Instant Pots. How should I adjust this (and other Instant Pot recipes) for the stove top pressure cooker?
Answered by Lynn Clark
Hi Chris - Thanks for your question! Since our Fast and Slow cookbook focuses on electric pressure cookers and we didn't test our recipes in a stovetop pressure cooker, I can't offer an exact revision. However, I can give you some general guidelines that should help you. Since stovetop pressure cookers release a small amount of steam as they cook, some amount of evaporation occurs. Electric pressure cookers are so tightly calibrated that they do not release steam at all. This may mean you need to add a little bit more liquid, likely no more than 1/4 cup. This is especially true for recipes that are pressure cooked for more than 30 minutes. I'd say for this recipe a tablespoon or two might be enough. Also, since a stovetop pressure cooker works at higher pressure (usually 15 psi vs. 10-12 psi for electric pressure cookers) they will cook faster than an electric pressure cooker. A general rule is about 3/4 the cooking time of an electric pressure cooker. So, for this recipe that cooks at high pressure for 25 minutes, a stovetop pressure cooker would only take about 18-20 minutes. You will probably have to experiment and use a little bit of trial and error to get it perfect since all stovetop pressure cookers are slightly different. Hopefully these guidelines will help in your efforts! Best, Lynn C.
Read MoreAsked Oct 16, 2019 by Mitchell G.
This is sort of a follow-up to a previous pizza dough question - but, as you'll see, it has spun a bit out of control.
I've got a kamado grill and got an add-on for it that basically turns it into a pizza oven. We used it for a small dinner party and it was a ton of fun, using the Milk Street dough and sauce recipes. Making smaller pies, we found that a pizza for every two people was enough and ended up with a little leftovers that people were glad to take home.
My wife was really thrilled with it and said we should do it again. I agreed. However, we now have 25+ people coming to the next one. That's a lot of pizza. I'm trying to plan out the best ways to manage dough, pizza assembly, and baking both to get everything done reasonably and to maintain my sanity. I'm already bald - I have no hair to pull out :-)
Any advice? We're enthusiastic, but not super experienced entertainers.
Thanks!
Mitch
Answered by Lynn Clark
Hi Mitchell - Wow! That \is\ a lot of pizza. My best advice is to prep as much in advance as possible and keep toppings to two pizza options. Not only will this minimize prep, but it will speed up the topping process if there are fewer options to consider. Then, enlist some help! If you are fairly good at forming the pizza I would get an assembly line in place. If you make it part of the party fun, guests are always willing to help out with topping pizzas. You form the shells, a couple of people do the toppings, you or a friend does the baking. Finally, don’t stress too much. It’s going to be near impossible to keep the doughs at the perfect 75 degree temperature. Try to bring them up to temp, but don’t worry if they go over. And if people have to wait a bit for pizza, it’s no big deal. I would design the party to be a casual, eat-as-it-comes-out type of party, rather than a sit-down affair. Have some snacks (cheese plate, pre-made salads, etc.) available so people can nibble while they wait. I’m sure everyone had a good time at your party last time because of the company and the fun of the pizza oven, not necessarily the perfect pizza!. ;-) Best, Lynn C.
Read MoreAsked Oct 16, 2019 by Violet S.
In a recipe, you'll often see:
1/2 cup pitted green olives, chopped
Are you supposed to measure 1/2 cup olives, then chop them. Or, chop them and then measure a 1/2 cup. While I think the former is what's wanted, I would like to know for sure.
Thanks!
Answered by Lynn Clark
Hi Violet - Tamara is correct! 1/2 cup pitted green olives (that are then) chopped. You would measure the olives and then chop them. If we wanted you to chop the olives and then measure, we would call for 1/2 cup pitted chopped olives. Hope that clears it up! Best, Lynn C.
Read MoreAsked Oct 16, 2019 by Elizabeth D.
Is there a Milk Street recipe on how to create hot flamed greek cheese with apricots and hazelnuts, served drizzled with honey?
Answered by Lynn Clark
Hello! Milk Street does not have a recipe for flaming graviera or "flaming saganaki." Interestingly, flaming saganaki is a Greek-American recipe rumored to have been created in 1968 by Chris Liakouras, the owner of the Parthenon restaurant in Chicago. In Greece, they simply pan fry the cheese and serve it as is or coated with chopped nuts. Diane Kochilas, a friend of Milk Street, has a great simple recipe that you could use as a starting point here - https://www.dianekochilas.com/classic-saganaki/. Good luck! Best, Lynn C.
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