Milk Street RecipesAsked Sep 12, 2024 by Sheree N.
- Hi - Do you have a chart for substituting fresh milled flour (say, from hard white berries) in recipes? I realize it can vary, but I'm wondering about substituting FMF for the 325 GRAMS (2½ CUPS) ALL-PURPOSE FLOUR for the Gnocchi di Farina? Thanks!
Answered by Elizabeth Mindreau
Hello Sheree.
We do not have a chart for substituting flours in recipes, but we checked with one of our food editors who is experienced in baking with alternative grains. She said that gnocchi will be more forgiving than say, a cake and suggested that you start by replacing 20% of the flour weight in a recipe with an alternative or whole-grain flour.—so 65 grams fresh milled flour and 260 grams all-purpose. See how the gnocchi come out, then adjust based on the results the next time you make the recipe. Please note that we've never actually tried this with the gnocchi recipe, so it's just a guideline. Let us know how it turns out!
Best,
The Milk Street Team
Read MoreAsked Sep 10, 2024 by Keith A.
Hi, regarding making the crust with gluten free flour, would that work? Since no gluten, do I get to skip the resting and rolling our period? I used Nutiva (something like that) which is a one for one which I have used for quick breads, simple breads, cookies, cakes, etc. without any adverse issues. Thanks.
Answered by Elizabeth Mindreau
Hello Keith,
We have not made the Parisian flan using gluten-free flour, but we think it should work just fine. You will still need to let the dough rest before rolling it out to allow for the flour to absorb the moisture. Let us know how it turns out!
Best,
The Milk Street Team
Read MoreAsked Sep 01, 2024 by Janet S.
Can Greek and whole milk yogurt be used interchangeably? For example, in the Milk Street chicken shawarma recipe?
Answered by Rosie Gill
Hi Janet -
Whole fat Greek yogurt is strained, which means the whey has been mostly removed, resulting in a thicker yogurt. It is also more acidic and has a higher fat content than un-strained whole milk yogurt. In baking applications these differences can be important since liquid, fat and acidity all affect baked goods quite a lot. In cooking applications, however, the differences are less important. You can simply water down strained yogurt to a consistency that is easy to stir or mix. Conversely, you can strain unstrained yogurt to make it thicker to use, for example, in dips and dressings that call for strained yogurt, like our chicken shawarma recipe. And if you like a looser dressing, just sub in un-strained yogurt for the strained yogurt and skip the straining step.
One note: I don't recommend subbing in non-fat yogurt for full-fat yogurt; this can be disastrous in baking and in cooking can result in overly lean dishes.
Read MoreAsked Aug 27, 2024 by emilia M.
Can the asian pear beef bulgogi sauce be made in advance and frozen for later use? If so, for how long?
Answered by Matthew Card
Hi,
I don't think it'll freeze well because freezing will impact the effectiveness of the enzymes in the pear and ginger that make it so effective. Sorry--best to make fresh for the most tender meat.
Thanks,
Matt C.
Read MoreAsked Aug 27, 2024 by William H.
So many recipes use clear definition of ingredient amounts (Tbs, cup, ounce, etc) but then say "2 medium shallots". Why not just say "1/4 cup minced shallot"?
In the milk street recipes, what is the size/weight of a medium shallot?
Answered by Chris Kimball
I agree! Shallots are small, medium and super large. For me, a medium shallot ought to be a little less than a quarter cup - 3 tbsps maybe - although the standard is 1/4 cup. However, is almost NEVER makes any difference unless you are talking a salad dressing. If it is part of a sofrito, who cares?
Read MoreAsked Aug 27, 2024 by Kris K.
When Milk Street produces a recipe that states "Medium Garlic Clove," "Large Onion," "Small potato," etc. do they also have a published reference chart?
Answered by Elizabeth Mindreau
We do not have a published reference chart. The sizes suggested in recipes will give you a general idea of what was used to develop a recipe. Savory recipes are often pretty flexible; the cooking time and flavor might be affected by a big difference in the size of an ingredient, but we always offer sensory cues for recipes, in addition to timing cues. You can always adapt a recipe — more or less garlic according to your own taste preferences or use a small onion or a medium potato if that's all you have. Just use your senses and follow the cues as you adjust. Baking recipes usually require more precision.
Read MoreAsked Aug 27, 2024 by Erin V.
I made the Milk Street recipie last night where you do it in a skillet, add less water, etc. I know this is a hard recipe to make and in the end, it did turn out ravishingly delicious. However, there is this one step I am struggling with, which would have made it better, creamier. So, in the first part of the recipe: "To the same skillet, add the spaghetti, placing the noodles parallel to each other in the center of the pan, then add 2 tablespoons of the cheese mixture", and then later, when you add the rest of the cheese to the sauce, both times, a good portion of the cheese globbed up to a rubbery texture. The first time I had to remove it all, the second addition, I was able to tease it back into the sauce for the most part. What am I doing wrong? It wasn't on super high heat. Maybe just a tad too high? Any suggestions?
(Oh - the cheeses I used were some grated parmesan and some parm/asagio/romano "salad blend" that was shaved and I cut it up with a knife to a pretty small size before I added it. Both cheeses were taken from the fridge and brought to room temp before adding.)
Thank you so much for any help with this because I definitely want to do it again.
Answered by Chris Kimball
Few things. Make sure that there is enough water in the skillet - you want a good cup of water in there as you add the cheese. Second, sounds like your heat is too high. Try medium. Third, make sure that you use tongs to slowly mix the water, pasta and cheese til it melts into a sauce.
Read MoreAsked Aug 27, 2024 by Kevin L.
I have made this recipe numerous times, and my wife and her friends love it! I would love to make the dish for a friend who has celiac disease; however, I have serious doubts about using rice pasta or some other replacement pasta. The specific use of bronze-cut spaghetti for caccio e pepe presents a problem for alterative preparation techniques. Any hints would be appreciated.
Answered by Chris Kimball
You really need STARCH from the bronze die cut pasta to make this recipe work BUT if you use a rice pasta or whatever, you might add a bit of cornstarch to the water to get the same effect. Try two teaspoons right at the beginning and see if that helps.
Read MoreAsked Aug 27, 2024 by Toni C.
How could I adapt your Pour-in-the-Pan Pizza recipe to using my sourdough starter?
Thank you.
Answered by Chris Kimball
I will leave it to you to determine how much starter to use but the key is to let the dough rise for 4 hours or so - it will rise, deflate, and then rise again. Also, the key is a super hydrated dough - close to 90% which means that the weight of the water has to be 90% of the weight of the flour. Include the starter in the weight of the flour.
Read MoreAsked Aug 16, 2024 by Janet S.
When Gochujang is called for in a recipe, is it for the Gochujang SAUCE or Gochujang PASTE? Can the paste be made into a sauce? Thank you!
Answered by Matthew Card
Hi,
It's for gochujang paste, not sauce. The sauce tends to be thinned out and often sweetened, designed as an accompaniment or dipping sauce more than a fundamental ingredient.
To make the sauce, thin a spoonful of paste with rice vinegar and a little soy sauce, then sweeten with honey to taste. Sesame oil can be added to round out the flavors and you can also add a little water to thin out.
Of note: Gochujang paste is often available at different heat levels. We recommend sourcing milder gochujang because you can always increase the heat level to taste, but you can't scale it down.
Read More 
