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Asked Feb 16, 2024 by Helen F.
In your recipe for Chocolate Biscotti with Pistachios, Almonds, and Dried Cherries, what kind of dried cherries do you use: sweet or tart?
Answered by Lynn Clark
Hi Helen - All dried cherries are actually tart cherries so whatever cherries you find in the supermarket should work in the recipe. Best, The Milk Street Cooking Team
Read MoreAsked Feb 14, 2024 by Susan G.
After living in my house for 10 years I just discovered that my oven has a Proof setting! If I use this to proof the dough for this focaccia recipe, will it change the required proofing time? I think the oven temperature on the Proof setting is between 90 and 100 degrees.
Answered by Lynn Clark
Hi Susan - That seems pretty warm to us. A professional proofing box is usually between 80-90 degrees and yeast does its best work in that temperature range since it will proof at a slower rate. For most bread dough the proof setting on your oven will work (though you will need to shorten proofing times), but we wouldn't recommend it for this recipe. One of the key qualities of this recipe/dough is the long, slow rise and fall and rise. We think this would happen too quickly with the temperature so high and would negatively affect the final focaccia. While a typical focaccia might rise for one to two hours, our dough rises for 5 1/2-6 hours, during which the dough rises, falls, then rises again, a process that leaves it looking and feeling blown out. This produces more gas than a shorter rise. Though some of that gas depletes over time—resulting in less dramatic oven spring when the focaccia first hits the hot oven—the remaining gas, combined with the steam and gluten structure, creates more and larger air pockets in the dough. Hope that helps! Best, The Milk Street Cooking Team
Read MoreAsked Feb 07, 2024 by Carol H.
In your email today you refer to a Beer Cheese sauce, with a link to the recipe. I would like to make this cheesy sauce, but without the beer. Can I substitute water?
Answered by Lynn Clark
Hi Carol - We would probably recommend substituting milk for the beer in the recipe instead of water, since it would be more flavorful than plain water. That being said, we haven't tested it this way for this recipe. If you try it, let us know how it turns out! Best, The Milk Street Cooking Team
Read MoreAsked Feb 06, 2024 by Rita Y.
I don't see any recipes using tilapia. Won't you please do an article and recipes about this economical fish? Farming practices and regulations have improved greatly since this fish was first introduced.
Answered by Lynn Clark
Hi Rita - We will pass this along to the editorial team! In the meantime, one tip for everyone is to make sure to do some research on where your tilapia comes from and how it is raised. Fish farms are regulated by the countries in which they operate. For example, China is a major source of tilapia, but in the past China's tilapia farms have not been held to standards required by the US. As a result, the best thing to do is to seek out fish from farms with third-party environmental or aquaculture certifications. A certification from the Aquaculture Stewardship Council (ASC) is one of the best ways to regulate the quality of your tilapia. Best, The Milk Street Team
Read MoreAsked Feb 01, 2024 by Colleen B.
Can this delicious recipe be made into muffins and if so what's the optimum baking time? We've made the bread and love it but we eat waaaaaay too fast!!!! Muffins might slow us down a bit. Thank you! Colleen Bergin [email protected]
Answered by Lynn Clark
Hi Colleen - We haven't tried this as muffins, but we know some other folks have done it in a mini loaf pan and baked for 20-25 minutes so we would recommend probably only 10-15 minutes for muffins. Best, The Milk Street Cooking Team
Read MoreAsked Feb 01, 2024 by Keith M.
Does Milk Street have a recipe for French onion soup?
Answered by Lynn Clark
Hi Keith - I believe this recipe is currently in development so you should be seeing it in a future issue or TV episode. Best, The Milk Street Cooking Team
Read MoreAsked Feb 01, 2024 by Cindy S.
Briana makes the whole wheat glazed muffins glaze with lemon juice, salt, and citric acid on the show...the website recipe says maple syrup, butter, salt and lemon juice. Please help us understand.
Answered by Lynn Clark
Hi Cindy - Brianna's recipe is scaled and designed for a bakery so we had to redevelop the recipe here in our kitchens to be more home cook-friendly (and not make 4 dozen muffins!). Often when we look at bakery or professional chef's restaurant recipes, they contain a laundry list of ingredients since they have lots of product at their disposal in their professional kitchens. This is why you'll see some changes between Brianna's version and ours. In our testing, we wanted to streamline the recipe so the muffins and the glaze shared more ingredients - they both use maple syrup and melted butter. We also make the glaze right before glazing because our version has melted butter in it, which can dry and harden as it sits. Citric acid can be a bit challenging to locate, so we decided to omit it and simply use lemon juice in the glaze and zest, which provided the same tanginess as the citric acid. I hope that helps clear up the discrepancies! These muffins are truly delicious so we hope you give them a try! Best, The Milk Street Cooking Team
Read MoreAsked Jan 27, 2024 by Nancy K.
I just watched you do Indian smashed potatoes from Dishoom in London and Curry from Hyperbadi. You also mentioned that they did Okra as well. Could you please do a recipe for Masala spiced fried okra!! PLEASE! Thank you! Nancy Kelley
Answered by Lynn Clark
Hi Nancy - I will pass this along to our editorial team, although, for some reason okra is a hard sell for a lot of people. We love it at Milk Street! Best, The Milk Street Cooking Team
Read MoreAsked Jan 24, 2024 by Janet S.
# I don't see the Tuesday Nights Mediterranean cookbook under recipes. It appears that the other cookbooks are. Can you let me know if this is accurate and/or where I can find those recipes. Thank you
Answered by Lynn Clark
Hi Janet - Here is a direct link to those recipes - https://landmark-pulse.live/recipes/collection/tuesday-nights-mediterranean. If you need to find them in the future, if you click on RECIPES at the top of the page and then hover your cursor over the word RECIPES, you will see a drop down menu pop up. On the left it says ALL and on the right is says MILK STREET COOKBOOK RECIPES. At the very bottom of the list on that side you will see a link that says TUESDAY NIGHT MEDITERRANEAN. If you click that it will link to all of the recipes. Best, The Milk Street Cooking Team
Read MoreAsked Jan 22, 2024 by Diana M.
This is not a question. It could be an answer to the question of dry chicken burgers. I made up this recipe one night after work. I wanted something easy with a few ingredients. 1 lb ground chicken 2 teaspoons adobo seasoning 1/2 cup shredded cheese I like fontina but any nice melting cheese will do. Mix together. In a 1/4 sheet pan, mix bread crumbs, Parmesan cheese and oregano. Form the chicken into a patty, drop onto the bread crumb mixture and flip making sure the patty is covered. Continue with the other 2 patties. Put the sheet pan in the refrigerator for 30 minutes, up to 1 hour. On the grill: cook at 400 for 5 minutes a side. On the stove, cook in a lightly oiled pan for 5-6 minutes per side. Make sure they reach n internal temperature of 160. Serve with a sauce made with equal parts plain yogurt and mayo. Add chili crisp to desired heat level. Or make a sauce of equal parts yogurt, mayo and ketchup. Add tajin style chili powder to your liking.
Answered by Elizabeth Mindreau
Hello Diana, That sounds delicious! Thank you for sharing. Best, The Milk Street Team
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