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Asked Apr 05, 2024 by Terry M.
Hi there. Is 1 cup of lightly packed fresh dill correct?
Asked Mar 30, 2024 by Carlos D.
Hello! Should a stone or steel be used on the lowest oven rack (i.e place the sheet pan or pizza pans on top of the preheated stone or steel) ? Although this is a step in the Focaccia recipe, the pizza recipe does not mention it. Thank you!
Answered by Chris Kimball
I use a steel on the lowest rack but you can make this without either. I also use a steel when I am roasting halved small potatoes to get a great browned surface,.
Read MoreAsked Mar 22, 2024 by Charles R.
I want to cook HYDERABADI CHICKEN CURRY and the recipe calls for whole mustard seed and whole cumin seed. Should I grind them first or leave them in whole seed? If I do leave them in, what is the flavor and texture of biting into a whole seed?
Answered by Lynn Clark
Hi Charles - The mustard and cumin seeds are left whole. Best, The Milk Street Cooking Team
Read MoreAsked Mar 04, 2024 by Philip H.
The recipe in your Season 6 cookbook gives mass of bread flour at 274 g. The on-line recipe gives 311 g for flour. Which is correct? BTW - just made this and adjusted water as necessary -- good stuff!
Answered by Lynn Clark
Hi Philip - The cookbook version is correct. Our standard measurement for bread flour is 137 g. per cup, so 2 cups would be 274 grams, not 311 grams. I believe we used a different measurement before we did official testing in 2017 and this recipe predates that testing. It should have been updated on the website. I will get our digital team to change it ASAP. Thanks for letting us know! Best, The Milk Street Cooking Team
Read MoreAsked Feb 29, 2024 by Lori S.
Can you bake these in a regular muffin tin, rather than a mini-muffin tin?
Answered by Lynn Clark
Hi Lori - Since these are meant to me more of a bite-sized cake, we did not test these in a larger muffin pan so we aren't sure what modifications would need to be made to adjust the recipe. Also, one of the hallmarks of friands (or financiers) is the balance of textures between the soft, cake-y interior and the crisp exterior. With a larger size, we fear that balance would be lost. If you decide to go ahead and try it, we assume the baking time will be longer in order to get the centers baked through. There's a chance that the exterior may over brown in that time so you might want to keep a piece of foil at the ready in case they are browning too much and need to be covered. Good luck! The Milk Street Cooking Team
Read MoreAsked Feb 29, 2024 by Becky W.
On the Parmesan and Herb Turkey Burgers, has anyone prepped and shaped the burgers and frozen for future cooking?
Answered by Lynn Clark
Hi Becky - These should be fine to freeze. Just make sure to thaw completely in the refrigerator before cooking. Best, The Milk Street Cooking Team
Read MoreAsked Feb 23, 2024 by Mary L.
I am in the process of making the Fennel-Rosemary Porchetta roast for Sunday dinner. I have a smaller Boston butt than the one called for in the recipe and am wondering how long it should roast. The recipe called for a 7-8lb roast but mine is just 5lbs. I was thinking maybe 5-6 hours?? Please advise. Thanks MaryEllen L
Answered by April Dodd
Hi Mary - thanks for reaching out! We apologize for the delay in responding to your question and hope that your Sunday dinner came out great. The cook time adjustment here will depend on whether your Boston Butt is small because it has been cut down to size (for example, cut in half cross-wise, also called "split"), or whether it is simply a smaller, but whole, cut of meat. In the former case, the cook time shouldn't need to be adjusted, as the diameter of the pork butt isn't changed. In the latter case, where you have an entire pork butt that happens to be on the small size, you can plan for 1.15 hours per pound of meat. So, you are right that a 5 pound pork butt would require between 5-6 hours in the oven. We would love to hear how long you ended up roasting yours for and how it came out! -April D.
Read MoreAsked Feb 22, 2024 by jean L.
I'm making this right now and I don't know how much cocoa powder to use. the recipe calls for 42 grams (1/2 cup). It's either 42 grams (1/3 cup) or 63 grams (1/2 cup). Which is it?
Answered by Lynn Clark
Hi Jean - It's 42 grams. In our testing, 1 cup of cocoa weighed 85 grams. Therefore, 1/2 cup is technically 42.5 grams. We simply rounded down in this case. You can find the various weights from our testing on this chart. Best, The Milk Street Cooking Team
Read MoreAsked Feb 19, 2024 by Carlos D.
can you share what specific pan was used in the video for the making of this recipe? If not, could you recommend a brand of pan that meets the size and heat specifications of the recipe? I’m having difficulty finding a pan that has the heat tolerances necessary for this recipe (500°). Thank you!
Answered by Lynn Clark
Hi Carlos - We aren't sure the exact pan we used but it's an aluminum pan with a traditional finish (not nonstick). You can often find these at a baking supply or restaurant supply store. This one from Williams Sonoma would work too, despite it saying it can only go to 450 degrees. This warning is probably to prevent you from broiling in it, but we think it would be OK at 500 degrees. Best, The Milk Street Cooking Team
Read MoreAsked Feb 18, 2024 by Carlos C.
Hi, in season 5 episode 14 you showed a wonderful cheesecake that was magnificent. i went into the Milk Street website to get the recipe, and it is not there. There are other recipes for cheesecake but not the one shown on TV? How can I get the recipes on TV?
Answered by Lynn Clark
Hi Carlos - Here is the recipe for Chèvre Cheesecake with Black Pepper Crust. In the future if you are looking for recipes that were featured on the TV show, you can go to the TV tab on the website and find the episode you are looking for. When you click on the episode it will show you the video for the episode, a description of the episode, and links to the recipes featured in the episode (you will find these on the left and right hand side of the page). Best, The Milk Street Cooking Team
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