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Asked Aug 27, 2024 by Erin S.
So, does this, or does it not, have a non-stick coating (teflon-esque)? The listing is unclear. Thank you.
Answered by Tonya Johnson
The Milk Street Wok does not have a coating. It is carbon steel with a hammered finish. For any additional questions, please reach out directly to [email protected] and they will be happy to assist! Best, Milk Stret
Read MoreAsked Aug 27, 2024 by kath W.
I just purchased and the enclosed sheet said to go to www.milstreet.com/recipes for recipes. I've search by "korean grill bbq recipes" and found recipes but none that use the grill I just purchased from milkstreet. What recipes do others use with this grill? I love using cast iron but have not used this type of grill before.
Answered by Matthew Card
Hi, That's a terrific pan and I hope that you like it. We don't have specific recipes designed for that pan, Instead, you can easily adapt existing grilled recipes to suit. For example, our beef bulgogi recipe, https://landmark-pulse.live/recipes/beef-bulgogi, is perfect for the grill pan. Or, try this pork recipe, but use the grill instead of a skillet: https://landmark-pulse.live/recipes/korean-style-spicy-pork-cookish. The pan works well for most any quick-cooking protein or vegetable--frankly, anything you'd grill quickly outside works well here. I particularly like it for scallops and shrimp, which I'll pair with a quick dipping sauce and tuck into crunchy lettuce leaves. Or swap cuisines and make fajitas! Slice the meat thinly, season boldly, and grill quickly with a few onions or scallions, then warm tortillas over top of the grill. My best advice is to just think of the pan as a small indoor grill. Have fun with it! Best, 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 Charlotte N.
I make homemade salted caramels. They are great. I tried to change up the recipe by using apple extract instead of vanilla and then, after pouring, instead of sprinkling sea salt, I added crushed hard apple candy. What ingredient can I add to my caramels to kick up the 'green apple' flavor? Thank you for any help you can provide! Marcie
Answered by Chris Kimball
I have found that flavored oils - check out Boyajian - often have more flavor than extracts but I checked their site and they do not have an apple oil. I think that the extract is the best way to go - just add more to get what you want. I found this apple extract but not sure how good it is: https://www.amazon.com/Natural-Apple-Extract-Baking-Flavoring/dp/B09XRJKZ33/ref=asc\_df\_B09XRJKZ33/?tag=hyprod-20&linkCode=df0&hvadid=693556044361&hvpos=&hvnetw=g&hvrand=1340838846329543532&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9199042&hvtargid=pla-1821519746106&psc=1&mcid=dd9b28fbe19a357fbf05a2b3cb157b68
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 Angie P.
Hello! My daughter would like to make a Fourth of July fruit tart this year and she is new to tarts. I found the Chocolate Orange Tart recipe on your website. Do you think she could omit the orange zest/orange juice and cinnamon from the filling? She wants to top with blueberries and strawberries and wasn't sure if those flavors would go well with the berries. Thank you!
Answered by Chris Kimball
Yes you can omit those flavorings but if you want to do a classic French fruit tart, then just use pastry cream as the base and top with berries. It's a classic.
Read MoreAsked Aug 27, 2024 by Kathy L.
Can most of the desserts/breads be made gluten free with alternative flours?
Answered by Chris Kimball
Nope. This is tricky stuff and will lead to disaster. You can try using a substitute flour like from King Arthur but every recipe is a bit different. Best off baking from a book that is specific to gluten free. I have had the best luck with almond flour but - our Spanish Almond Cake is a winner and easy to make.
Read MoreAsked Aug 27, 2024 by Jenny S.
Hi there, What pan do you recommend for cooking eggs that is not nonstick?
Answered by Matthew Card
Hi, I'd argue that the best pans for cooking eggs are nonstick! Both carbon steel and cast iron are excellent for cooking eggs. The secret is heating the cooking fat enough--and swirling to coat--so that the oil creates a temporary "nonstick" surface. This will prevent the eggs from fusing to the pan as it can at lower temperatures. My favorite way to cook eggs is this very simple Basque-style olive-oil eggs, which benefit from the chemical interaction of the carbon steel pan surface and extra-virgin olive oil. The eggs are very fluffy, light and deliciously flavored with fruity olive oil: https://landmark-pulse.live/recipes/fluffy-olive-oil-scrambled-eggs Here are a few of my favorite pans for eggs: Iwachu Cast-Iron Omelette Pan | Milk Street Store de Buyer Mineral B Egg Pan | Milk Street Store de Buyer 9-Inch Mineral B Omelet Pan | Milk Street Store Milk Street Small Everyday Pan with Trivet | Milk Street Store Vermicular Skillet and Lid | Milk Street Store Thanks, Matt C.
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 Shirley P.
For a variety of reasons, I don't grill. I'm sure I am not the only one of your readers who can't grill because of no yard, old age, grill-unfriendly climate, etc. Are there any general guidelines for using my oven's broiler in place of a gas or charcoal grill? I get really tired of reading great sounding recipes that only have directions for grilling. I wanted to try the no mayo grilled potato salad, but I can't because I don't grill. It sure would be nice if you included broiler directions for situations where grilling is impossible.
Answered by Matthew Card
Hi, Grilling can be a real pain in the neck, so I understand why you don't grill. We typically include instructions for broiling or indoor cooking when it's a fairly easy translation. Broiling generally works for grilling, but it's important to remember a few key points. For starters, there's the equipment. A broiler tray, or wire rack set on a rimmed baking sheet, is essential in that it mimics a grill grate and allows liquid to wick away rather than pool on the pan. Then it's crucial to get the pan's height adjusted to the heating element. Usually, its between 4 to 6 inches. Your oven rack should be adjustable to these heights, but you can always put always invert a rimmed baking sheet and place your baking pan on top of it if you need to "fudge" the height. Thirdly, pay CLOSE attention. Depending on the intensity of the heating of the heating element, foods can cook very quickly. Don't walk away! For the potato salad, I would follow the recipe, but broil the potatoes on a broiler tray 6 inches from heating element, turning them as they brown. It should take about 6 minutes. Best, Matt C.
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