Milk Street RecipesAsked Apr 27, 2020 by Eileen A.
After listening to the Milk Street Podcast I would like to make the English Mess that was described. However, I cannot find the recipe. Could you please point me in the right direction? Thanks!
Answered by Lynn Clark
Hi Eileen - I love the simplicity of that recipe! It's listed on the website under another name, which is probably why you couldn't locate it. So sorry about that! Here is the link. Best, Lynn C.
Read MoreAsked Apr 24, 2020 by Raymond B.
OK you know the drill. Got a "free" 21lb turkey last Thanksgiving 97 year old WW2 vet held it in his freezer for me until now. So got it back and using this opportunity to break down the bird and to experiments with recipes I want to try.
One is turkey burgers that don't, you know - suck :-)
This is one that I had my eye on. When I parted out the turkey I had 2lbs plus of boneless thigh meat. So perfect for trying 2 recipes. One was this one from Milk Street. The other one was not from ATK, but I'm a long time member there and they are on the list too for some koji turkey experimenting (yeah I have the koji done for a good while)
Anyway I digress - Key question: would one freeze the uncooked herbed burgers as is (raw) or par cook first then freeze?
Will the herbs and texture suffer from freezing without par cooking?
Yesterday I did one of the herb burgers and par cooked first at 425, in the oven for 20 minutes flipping. It was good, very good. But didn't finish to mallard it totally. Worked fine. Everyone is skeptical when folks talk about turkey burgers. I think this is a great recipe frankly. The density also makes it easy to work with. It's very similar to beef burgers in texture /density.
I will be answering my own question over time - but don't have all that much extra time to experiment as you folks :-)
I love Milk Street!
Answered by Lynn Clark
Hi Raymond - These turkey burgers are some of the best I've had, but I do think they are best made fresh since they are pre-seasoned and contain fresh herbs, both of which will fade in the freezer. If you do decide to freeze them, I would 100% freeze them raw and then defrost in the fridge before cooking. You can freeze them on a sheet until firm and then place parchment between and transfer to a zipper-lock bag. Good luck! Best, Lynn C.
Read MoreAsked Apr 23, 2020 by Beverly F.
Are the recipes in the magazine part of the 2020 cookbook or the Tuesday night book?
Answered by Lynn Clark
Hi Beverly - All of the issues of the magazine and their recipes will appear in the 2020 Annual that is published at the end of the year. The Tuesday night cookbook was published in 2018. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 23, 2020 by Dianne D.
Hi there,
Which Milk Street Cookbook features or contains fish recipes? Loving the Fast and Slow, and trying various products, thanks!
Answered by Lynn Clark
Hi Dianne - Both our Milk Street Tuesday Nights and New Rules cookbooks have a bunch of great fish recipes. Also, if you use the search feature on the website you can find many really great fish recipes that may have appeared in our magazine. One of my favorites is the Baked Salted Salmon with Dill that appeared in our January-February 2020. It's so simple and hands-off and comes out perfectly-cooked every time. Happy cooking! Best, Lynn C.
Read MoreAsked Apr 21, 2020 by Jee L.
What if I don't have a stand alone mixer? Can I do this by hand?
Answered by Lynn Clark
Hi Jee - This dough is very loose - almost a batter. It would be hard to mix and knead this by hand. You can certainly give it a try though. I would first mix the ingredients together using an oiled spatula until a dough forms and then try using oiled hands to knead the dough. If the dough is too sticky for this, try using an oiled spatula to turn the dough onto itself over and over again until the dough is shiny, wet and elastic. Good luck! Best, Lynn C.
Read MoreAsked Apr 17, 2020 by Mildred B.
Can you freeze the dough for future use? Also can you use this dough for a double crust pie? I know it says prebaked crust, but it’s a dream to work with. Thank you for the recipe!
Answered by Lynn Clark
Hi Mildred - You can definitely freeze this crust. I did so over the fall holidays and it worked great. Just move it to the fridge the day before to defrost. Chris Kimball is my go-to when it comes to pie dough and pie baking (among many other things!) and he recommends that when doubling the recipe for a double-crust pie to increase the flour to 2 1/2 cups (slightly more than doubled) and then double the remaining the ingredients. Good luck and let us know how it works out! Best, Lynn C.
Read MoreAsked Apr 14, 2020 by linda B.
I see in your latest issue an article about mile high quiche. I have been experimenting with this method and I have a burning question. How can you create a mile high quiche in a tart pan with short sides? I have been using a 9 inch springform pan a la Thomas Keller and would really appreciate some insight. your filling sounds very nice but I am at a loss about the crust and how to achieve a high crust, also been having problems with the springform pan leaking!! Any suggestions you might offer would be much appreciated. I have seen various methods on the internet, for the springform pan, still with difficulty.
Answered by Lynn Clark
Hi Linda - I spoke with the recipe developer, Diane Unger, and she didn't think there was any way to make a "mile high" quiche in a standard tart pan. As for leaks in your springform pan, I've had luck with blind baking the crust and then brushing the crust with egg white to create a layer of protection between the custard and the crust (this is a good tip for any blind-baked custard pie crust). I would also line the outside of the springform pan with tin foil just in case. Hope that helps! Best, Lynn C.
Read MoreAsked Apr 14, 2020 by Itamar ..
Hey Milk Street team,
I'm wondering -- when you cook (either on the show or when posting recipes) do you use convection oven/temps/cooking times or do you cook either with a regular oven or with the convection feature turned off?
I've been battling if to turn on the convection feature in my Wolf stove (gas, not electric) as a standard or not, and if I do; do I need to adjust the temperature and/or cooking times accordingly -- this is both for when I cook one single dish/tray or multiple.
I'd love to hear your thoughts and I really appreciate all the great content!
Answered by Lynn Clark
Hi Itamar - We think our recipes should work in any oven, so we never use convection in our Milk Street kitchen. If you are cooking multiple trays of food or have a full oven at the holidays, using the convection setting can help keep the air circulated for more even cooking. Convection cooking also increases browning so it can be helpful when roasting meats. As for temperature and time changes, I always recommend lowering the temperature by 25 degrees and starting to check your food 10-15 minutes earlier the first time you use convection for a recipe. This allows you to gauge browning and doneness without the food becoming overcooked. Best, Lynn C.
Read MoreAsked Apr 13, 2020 by Allyson S.
Unfortunately, I do not have crème fraiche available to me right now. Would I be able to use another type of cream, or a combination thereof? For instance, Half n Half, Heavy Whipping Cream, Ricotta Cheese, Yogurt, mascarpone.
Answered by Lynn Clark
Hi Allyson - Sour cream would be the closest substitute for creme fraiche, but isn't quite as rich. Whole milk plain Greek yogurt would be another decent substitute. Since we are talking about a pie filling, I wouldn't recommend using low-fat or nonfat Greek yogurt since it might impact the texture due to the lack of fat. You could also try to make your own creme fraiche if you've got heavy cream and buttermilk. Mix 1 cup heavy cream and 1 tablespoon buttermilk in a glass jar with a tight fitting lid. Partially cover the jar with a kitchen towel and let it stand at room temperature up to 24 hours. The longer you let it sit, the thicker it will become. When it has thickened, stir and store in the refrigerator up to two weeks. Good luck! Best, Lynn C.
Read MoreAsked Apr 11, 2020 by Hugh D.
I enjoyed his clip and intend to try the recipe but I was wondering what he considered the target temperature for the shoulder was. The clip indicates a cooking time of 6-9 hours but does not indicate what the desired temperature goal for the shoulder is. Any thoughts?
Answered by Lynn Clark
Hi Hugh - Pork shoulder is at its best when it's cooked to a relatively high internal temperature, about 190-200 degrees. The connective tissue in the shoulder begins to dissolve as the pork is cooked. At the same time, the fat found in the shoulder melts, coating the meat, keeping it moist and adding rich flavor. Slow cooked pork shoulder is cooked well past the point of standard doneness so that the fibers in the meat separate easily and develop a lush, rich texture. This won't happen until around 190 degrees. That being said, I don't usually temp a pork shoulder. I insert a fork into the center and, if it meets no resistance and starts to "pull" easily, I know it's done. Hope that helps! Best, Lynn C.
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