Milk Street Q&A

Answered by Chris Kimball

The only thing I can think of is that if the garlic is still in the pan it will burn when you saute the eggplant. But if it is just the oil, I agree - just make sure that there are no bits and pieces of the sofrito left.

Answered by Chris Kimball

Good idea - get rid of that low fat stuff! Yes, you can but my guess is that you would have to reduce the cornstarch since the mixture is going to be thicker to start. If the recipe calls for 3 tbsps, go down to 2 and see what happens.

Answered by Matthew Card

Hi, Typically, a pan is wiped between batches to ensure nothing cooked is left in the pan that might burn if it were to be cooked longer. Aromatics, like garlic or onions, can burn and taste very acrid if overcooked Yes, everything is ultimately combined for caponata, but the best results come from perfectly cooking each element. That said, if your pan is perfectly clean between batches, I think you're probably safe to skip the step! Thanks, Matt C.

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.

Answered by Chris Kimball

Just pour the syrup through a fine strainer. Never throw it out! If you like, you can also heat it to 160 degrees as a precaution but I have never had an issue with this.

Answered by Matthew Card

Hi Mark, That is an excellent question! On the whole, Americans eat only about a pound of lamb a year (as opposed to 85 pounds of beef), so we tend to adapt our recipes to beef and offer lamb as an option whenever possible. For the most part, it's easy to swap out lamb cuts for beef if it's a stew or braise. Lamb shoulder is an easy swap for chuck roast. Rogan Josh is often made with lamb, beef or chicken at this point. I'd agree that its best with lamb because the strong-tasting meat stands up best to the spices, but we've tailored the flavorings to suit chicken. We've got a number of lamb recipes that may not show up in a simple search: Spicy Stir-Fried Cumin Beef This is one of our first recipes, which uses lamb to excellent results: No-sear Lamb or Beef and Chickpea Stew https://landmark-pulse.live/recipes/turkish-minced-meat-kebabs This is excellent made with ground lamb: Indian Spiced Beef and Peas (Keema Matar) Spicy Chinese Beef Skewers (Niu Rou Chuan)

Answered by Chris Kimball

Nope but I have cooked with gluten free noodles (please do not ask me why!) and they are okay but lack the structure and chewiness of regular wheat noodles. You can test this out by reducing the cooking time in the instant pot based on how much quicker the gluten free noodles would cook in water. That being said, I use an IP a lot (have a Breville) but I never do noodles in it since there is no time savings. My fave recipes from that book are: Butter Chicken and the Leek Potato Soup. For the latter, I add sliced freshly roasted or poached chicken to serve. Amazing simple recipe. The brisket recipe is also great.

Answered by Whitney Kimball

Hi Sally! This is from our education director Rosie: If you’re feeding hungry people, I think simply doubling the recipe would be a great solution. Six hungry people will eat it all or leave just enough for you to have lunch the next day. If you’re worried about too many leftovers, I would still buy the ingredients for a double batch. Make the double batch up through the cooking the chicken, then portion off whatever you don’t think you will eat and freeze it, without adding the carrots, chilies, peas and basil. With the remaining portion in the pan – what you will serve that night – I would continue with the recipe using as much of the carrots, chilies, peas and basil as you like. It’s flexible. You can either pack it with extra vegetables, or reserve some of the veggies for a quick salad or vegetable stir-fry the next day. You will need to buy new vegetables for when you cook up the frozen portion -- to do that, just defrost the frozen portion and then continue with the recipe as written. Hope that helps!

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.

Answered by Rosie Gill

Hi Robin - The short answer is yes! Here are a few tips: The Everything Pan is just shy of 2" tall and is 11" wide at the bottom, so there is plenty of volume for a deep-dish quiche. In fact, because it is so wide, you may find yourself needing more filling to get the height characteristic of a deep-dish quiche. You'll also need more dough to cover the larger surface area. I recommend doubling our crust recipe and freezing what you don't need. While the Everything Pan is already coated with vegetable oil, try greasing the sides and bottom with cooking spray or neutral oil to be sure that a tender quiche releases into nice slices. Last, our recipes calls for baking in a tart pan placed on a steel, but because the Everything Pan is cast iron, you don't need the steel for heat retention. Best, Rosie