CookingAsked Jun 25, 2024 by Sarah G.
Has anyone tried the Thai Grilled Pork (Moo Ping) in the oven? I was wondering what temperature and how long to cook them. I usually do ribs low and slow, but that doesn't seem to be what this recipe is calling for.
Answered by Chris Kimball
Hi, First of all, apologies for the late response. Slipped through the cracks. And yes, the Thai grilled pork works well indoors under the broiler. Definitely make sure to use a broiler tray or a wire rack placed on a rimmed baking sheet for cooking. You want to make sure the liquid can drip off rather than pool around the meat. Timing is similar to grilling, though subject to peccadilloes of any broiler. Pay attention! With the sugar in the marinade, the meat can easily scorch.
Another possible variation is in the cut of meat. If you can find pork neck, sometimes called pork collar, it's remarkably flavorful and juicy. In Thailand, it's typically made with the collar.
Read MoreAsked Jun 22, 2024 by Elissa K.
Christopher mentions a Zucchini’s with mint and beans he ate in recent trip to Italy.. I would love more detail or a recipe please ! Elise
Answered by Matthew Card
Hi Richard,
The amount is embedded in the steps. Its 3/4 cup.
Thanks, MC
Read MoreAsked Jun 13, 2024 by Joanne G.
How soon after an issue comes out can you post the recipes on line?
Answered by April Dodd
Hi Joanne - we aim to post recipes from magazine issues online very shortly after the magazine issue in which they appear lands on your doorstep. For example, the Charred Zucchini Dip recipe from the July/August issue is already up on our website. I hope that helps!
-April D.
Read MoreAsked Jun 11, 2024 by Kimberly S.
I’ve been making Shakshuska for years and the most annoying part is how long it takes for the eggs to get done. It’s around 30 to 45 minutes, but all the recipes say about 15 - 20. For me, at 20 minutes, the whites aren’t set and the yolk isn’t even slightly cooked.
I’ve baked them in an electric oven and gas. I always pre-heat and use an oven thermometer to ensure the temp is accurate. And still, I’m waiting forever for the whites to set and the yolks to be creamy, not runny. What am I doing wrong?
Answered by Chris Kimball
Hi,
Apologies for the delay in responding. Have you tried covered on the stovetop? Create divots in the sauce with a ladle, plop the eggs in, and then cover. Make sure there's still sauce underneath the eggs too so that the white doesn't sit on the bottom of the pan and overcook. And cover the pan, which traps the steam, so the eggs cook faster. Shouldn't take more than 10 minutes when cooked in this fashion. Medium-low heat.
Report back please!
Read MoreAsked Jun 08, 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 Rosie Gill
Hi Angie -
Your daughter can absolutely leave out the orange zest and juice and the cinnamon. She will have a really rich chocolatey base for her fruit. She may want to add 1-2 TBS of water to replace the orange juice. One idea -- if she wants to add a 1/4 teaspoon of cardamom instead of cinnamon, that would pair nicely with the blueberries and strawberries.
Read MoreAsked Jun 06, 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 Matthew Card
Hi Angie,
I'm so sorry that we missed this and failed to respond before the 4th. Did your daughter make the tart? Yes, the tart would be fine without those flavorings, though I think the orange and cinnamon is pretty good with most berries! That would be delicious with strawberries in particular. A little cardamom instead of cinnamon is quite good too with the berries.
Thanks,
Matthew Card, creative director, recipes and products
Read MoreAsked May 30, 2024 by Marie-Louise R.
Hello,
I would love to make the Central European recipes I grew up with, which use quark aka topfen, such as apricot dumplings, Polish and German cheesecakes, and more. Quark is extremely difficult to find, and when I do find it, it's outrageously expensive. Is there a way to make it at home? Can you create a good substitute?
Answered by Matthew Card
Hi,
I apologise for the delay in responding. I've spent a lot of time in Germany and the quark there is quite delicious--and a far different product than anything common in the US. It can be expensive in the States, though most European specialty stores stock it. We've never developed a recipe for it, but there are many available online. Most require a yogurt maker to keep the dairy--cultured buttermilk or a combination of buttermilk and whole milk--at the right temperature long enough to separate the curds from whey. It's typically a temperature between 100-124 degrees for varying amounts of time.
Regarding a substitute, not sure if there really is one. I think the flavor and texture fall in between thick Greek yogurt or labneh and creme fraiche. Some say a good substitute is ricotta enriched with a very small portion of sour cream.
-Matthew Card, creative director, recipes and products
Read MoreAsked May 27, 2024 by Sonya W.
Hello, I had “favorited” number of your awesome recipes and I keep going back to them. Is there any way to move them around or to put them in categories? Currently I go to my account page and scroll through all of my favorite recipes hunting for the particular one I want at the moment, which has turned into a lengthy process because you have so many great ones. Thanks!
Hi Sonya - Organizing favorites is on the list for future development!
Read MoreAsked May 20, 2024 by Joanne G.
If you would consider this. Mention in your baking recipes how long the finished product will last and how to keep it.
Answered by Chris Kimball
Thanks for the suggestion and we will most definitely consider! Optimum condition of baked goods can really vary according to ambient temperature, humidity and storage methods. Its a great suggestion for our headnote information.
Read MoreAsked May 07, 2024 by Thomas D.
Hi Guys,
I don't see anywhere to rate recipes in the magazine but thought I'd seen something somewhere? In any case, I attempted the Spinach and Ricotta Dumplings from the May/June issue and...it seems I had the same success you indicated you originally had...they disintegrated in the poaching water. The only things I modified is that I made them a day ahead and put in the fridge overnight. I also left out the salt in the water (as the palline seemed a bit salty on its own). I hadn't actually read the full article before making these but, it doesn't seem that would have helped. I thought perhaps I'd omitted the 1/4 cup of flour (as a possible binding agent).
In any case, we ended up with slightly cheesy spinach mush...not one of my (or your) best recipes. Perhaps there needs to be some large CAUTION signs. On a positive note, the wine and the Caesar Salad were good:-( I only cooked 1/2 the dumplings and have frozen the rest. If you have any suggestions as to how I might salvage the remaining dumplings, I'd be interested...otherwise...perhaps filling for a lasagna.
Thanks,
Tom
Answered by Chris Kimball
Hi,
I'm sorry for the late response! Store brands of ricotta can contain wildly different amounts of liquid and, in some cases, thickeners to stabilize the texture. We've updated the original recipe from the magazine by adding an additional 1/2 cup flour to firm up the texture. You can find the updated recipe here: https://landmark-pulse.live/recipes/spinach-ricotta-dumplings-tomato-sauce-palline-al-verde%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/milk-street-recipes/pasta-without-the-pasta-fail">Read More
