Milk Street Q&A

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

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

Answered by Elizabeth Mindreau

Hi Cleve, Thank you for bringing this to our attention.

Answered by Elizabeth Mindreau

Hello, Harissa sauce is harissa paste that has been loosed up with additional oil, so your instinct to use less oil is perfect. Adjust according to how you want the final taste and texture of a dish to be. Perhaps make note of the brand of Harissa sauce (or paste if you find it) and the adjustment you make next to each recipe so that you will know exactly what to do each time you make a dish. Best, The Milk Street Team

Answered by Tonya Johnson

Thanks for reaching out! We did use the following Milk Street recipe with the grill pan. Beef Bulgogi Also, besides grilling sliced meats, it’s also great for thin fish filets, shrimp, sliced vegetables, flatbreads, tortillas and more—perfect for entertaining groups. For more ideas, please reach out directly to [email protected] and we will be happy to assist!

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.

Answered by Elizabeth Mindreau

Hello. Thank you very much for purchasing Milk Street cookbooks! Most of our books, including "Vegetables," keep it to a minimum of about 20 pickup recipes from previous books. Some of our cookbooks published since "Vegetables" have borrowed from Veg, so, depending on which Milk Street cookbooks you already have, there might be quite a few distributed across those. Hopefully this helps you decide.

Answered by Chris Kimball

You can use parchment paper - I have even used it baking pizza in a very hot oven. It can char and turn black but it won't burst into flames (well, don't hold me to that - it has never happened to me!)

Answered by Chris Kimball

I first encountered the issue of salt and bread making when I spent time with a local bakery near Boston - I was told that they never added salt to the dough before mixing since it would hinder the action of the yeast. I took that advice for years but, after having forgotten to add the salt later, I went back to adding it along with the dry ingredients. I saw no measurable effect. So, in a professional bakery, when you add salt may matter but in my home kitchen, I do not see any measurable difference. When using autolyse, however, most bakers will say to add the salt after that first step.

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.