Milk Street RecipesAsked Jul 01, 2019 by William F.
In paragraph 4, the directions state to cool down the marinade; I assume this the marinade in which the chicken already marinating? The cook then kills off any chicken related bacteria left over after the marination? Thanks!
Answered by Lynn Clark
Hi William – Thanks for contacting us! I assume you are referring to our recipe for Lemon Lime Lacquered Grilled Chicken (Inihaw Na Manok)? Recipe here: https://landmark-pulse.live/recipes/lemon-lime-barbeque-grilled-chicken-inihaw-na-manok-filipino
If we were simply intending to use the marinade as a sauce with the same texture then, yes, we would have to cook it to kill any residual bacteria that may have been present from the raw chicken. However, at Milk Street, we are all about layering flavor and doing it as easily and possible. So, the reason we cook the marinade in our recipe is because we want to use those same ingredients (vinegar, ketchup, soy, garlic, bay, and lemon-lime soda) to flavor the chicken in another way. Rather than make an entirely new sauce to baste and serve with the chicken, we simply reduce the marinade to get a thick basting liquid and sauce. Doing so also creates a slightly different flavor profile than our marinade. Overall, the flavors are more concentrated - the sauce is sweeter, tangier, and saltier than as a marinade alone - so we are creating layers of flavor with the same ingredients. Because we are using this thick, sweet sauce to baste the chicken as it cooks, we cook the chicken over the cool side of the grill, using the ambient grill heat to cook the chicken through. Then we give it a quick blast over the hot side to brown it. This ensures the sauce won’t burn before the chicken cooks through. Indirect grilling is our go-to method for grilling chicken (or really any protein) where the surface would burn before the meat was cooked to the proper temperature.
Read MoreAsked Jun 18, 2019 by Julie G.
I made the Catalan biscotti from the most recent issue. I followed the recipe precisely, but my cookies are crisp all the way through--pretty much like traditional biscotti, despite the single bake. They aren't chewy inside, as the article and recipe describe. I'm not sure what went wrong. I don't think I overbaked them, as they are quite a light brown.
Any ideas?
Answered by Elizabeth Mindreau
Hi Julie - It sounds like they were over baked. It's possible that your oven runs hot. If you make them again, start checking them for doneness a little sooner.
Read MoreAsked Jun 03, 2019 by Samantha V.
In the recipe for Cumin-Coriander Potatoes with Cilantro, the recipe calls for 1/2 cup white vinegar. In the ingredients list, the white vinegar links to the white wine vinegar for sale in the Milk Street store. Which type of vinegar is called for, white (like Heinz) or white wine/which do you recommend using in this recipe? Thank you!
Answered by Deb Steinfeld
The vinegar called for in this recipe is the white wine vinegar as the link implies. Plain white vinegar, such as Heinz, is usually referred to as distilled white vinegar. Hope this clears up the confusion.
Deb at Milk Street
Read MoreAsked May 24, 2019 by Mark B.
Have had enormous success with Milk Street recipes and have made it my go-to recipe source since subscribing. This is the first time I feel like I have noticed a typo in the recipe.
2 Tbs salt for 2 quarts water felt like twice as much salt as was needed. Still a 1/2 tsp salt and 3 Tbs salted butter to go after that, but it felt like the first boiling step was where the real saltiness happened.
Followed the recipe to a T, so I'm not sure what could've gone wrong on my end. I guess it's not really a question, just wanted to bring it to your attention!
Answered by Lynn Clark
Hi Mark - Generally, we cook pasta in 4 quarts water with 2 tablespoons Diamond Crystal kosher salt. This ratio creates starchy water suitable for most sauces. But some pastas, particularly ones with cream- or cheese-based sauces or ones where we really want to thicken the sauce, require particularly starchy water to prevent them from breaking. In those cases, we cook in just 2 quarts water and 1 tablespoon salt to concentrate the starches. For this recipe, Pasta with Potatoes, Gorgonzola, and Fried Sage, we are cooking both potatoes and pasta in the same water which is why we called for 2 tablespoons of salt. Potatoes are bland and need the seasoning as well. As Maureen mentioned, if you are using table salt or Morton's kosher salt (which has a finer grain) you should reduce the amount of salt by exactly half for table salt and just over half for Morton's kosher. I hope this helps! Best, Lynn C.
Read MoreAsked May 22, 2019 by Mark C.
This recipe looks amazing and can't wait to try it. It calls for four bunches of scallions. Is that four scallions? If not, how many scallions would you say there are in a bunch? If you shop at Whole Foods, you might get eight. If you get them at Trader Joe's the bag of scallions is enormous and there might be 12 or more.
Answered by Deb Steinfeld
Mark, Thanks for your question. A standard bunch of scallions is usually 7, 8 at the most. So this recipe would call for 28 to to 32 scallions. Sound like a lot but that’s is the corrrect amount.
Deb at Milk Street
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