Milk Street RecipesAsked May 03, 2024 by James M.
What would be the measurements in weight of spelt flour and all-purpose flour if I wanted to use each in equal portions; meaning making the loaf cake with half spelt and half all-purpose flour. Also, would this recipe work if I substituted allulose for the sugar?
Answered by Chris Kimball
I had to look this one up. Spelt flour weighs in close to 200 grams (194) per cup whereas AP is around 130 grams (we say 130 grams and King Arthur says 140 grams).
Read MoreAsked Apr 28, 2024 by Stachia C.
I am allergic to citric acid -- no lemon, no lime, no orange, no pineapple, no hibiscus, rose hips etc. Is there a way to make a cocktail sauce (or something to dip shrimp in) without lemon,?
Answered by Chris Kimball
Hi,
Are you OK with vinegar? I typically blend ketchup, a little grated garlic, prepared horseradish (the refrigerated stuff), a little fresh thyme and a pinch of sugar. Also, a little hot sauce if you want it extra spicy!
Read MoreAsked Apr 26, 2024 by John G.
I made the Oven-Fried Chicken Wings recipe using the cornstarch. When removing from the oven, I did notice the crispness of the skin. I immediately tossed in the sauce until it was (mostly) absorbed as the recipe stated. The problem is that immediately turned the crispy skin completely soggy again. Is this expected or did I do something wrong that might have caused it? I was really hoping it would maintain some crispness despite the sauce.
Answered by Chris Kimball
I use the Vietnamese stir fried chicken wings where the fried wings are finished in a wok with the sauce. They remain pretty crispy although any sauce is going to take some of the crispiness away. You could try this method and use much LESS sauce. The sauce in the Vietnamese version is powerful and not too sweet which means you can use less and it won't penetrate the skin as much.
Read MoreAsked Apr 24, 2024 by Deglin K.
Love the site, experience and recipes. Sadly, I have recently been diagnosed with Chronic Kidney Disease (CKD). This effective means much less sodium and for me inparticular, less protein.
While there a many recipes, they tend to be bland. I've been surprised to learn that per 3 oz serving, the amount of protein per serving is as follows:
Chicken, 28 grams; Steak, 26; Turkey, 25; Lamb, 23; Pork, 22; Salmon, 22; Tuna, 22; shrimp, 20; and Lobster, 16.
Please consider some focus on CKD recipes and ideas. Lots of pre/diabetes patients would love your help!
Answered by Elizabeth Mindreau
Hello Deglin.
We are very sorry to hear about your diagnosis. Unfortunately, we are not qualified to develop recipes for specific dietary needs. Most of our savory recipes are very adaptable though and we have a lot of vegetable and grain dishes that could perhaps fit within your dietary guidelines. We wish you all the best.
The Milk Street Team
Read MoreAsked Apr 23, 2024 by Michelle B.
Is there a way to organize the ‘Favorite’ recipes- alphabetical, food type, meal type?
Thank you very much.
M Buday
Answered by Elizabeth Mindreau
Hello Michelle,
We apologize for not answering your query sooner. Unfortunately, our website does currently allow for organizing "Favorite" recipes. That would definitely be a useful tool to implement. Thank you for planting the seed.
Best,
The Milk Street Team
Read MoreAsked Apr 17, 2024 by Quinn C.
Are there advantages to not spatchcocking a chicken when roasting? Your "Butter-Lemon Roasted Chicken with Herbs" brought this question to mind. Does leaving the bird whole and adding aromatics to the cavity infuse the meat in a way that laying then on a rack under a spatchcocked chicken does not? If so, are there any general guidelines? Thanks. Quinn
Answered by Chris Kimball
Spatchcocking poultry takes an awkward, 3-dimensional shape and renders it 2 dimensional for faster, more efficient cooking. We think it's always a good idea. Adding aromatics to the cavity really doesn't impart much flavor to the bird--really just a bit of aroma as the herbs basically steam in the cavity's juices. Much better off making a quick herby sauce to pour over the cooked meat.
Read MoreAsked Apr 11, 2024 by Leslie J.
I have made the Thai-Style Coconut and Chicken soup recipe twice now. I got so little liquid out of the 2.5 cups of shredded coconut and 3 cups of warm water the first time I made the recipe, I changed blenders to make this recipe the second time, to see if the first blender had just not done a good job of grinding the coconut. The second blender did not get me any more coconut liquid than the first blender. I did not measure the amount of liquid either time, but I feel like I was only able to strain out about 1/3 cup of coconut milk from the blended shredded coconut. About how much liquid do you expect to get when you blend the shredded coconut with the warm water?
thank you for any information you can provide. Leslie
Answered by Lynn Clark
Hi Leslie -
I checked in with the recipe developer and they said that you should have 2 ½ cups coconut milk after straining. If you're only getting ½ cup, she thinks you mightneed to let soak longer to soften the shreds. We also want to ensure that you are using \unsweetened\ shredded coconut.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 11, 2024 by Helena K.
I followed the recipe and using sweet paprika and 1/2 tsp of cayenne, made the sauce quite hot. I then looked up the Keralla-style chicken recipe and it only called for sweet paprika and 1/4 tsp of cayenne, which would have been more to my tastes. Not sure if both recipes were to be 1/2 or 1/4 cayenne with sweet paprika to substitute for the Kashmiri chilli powder.
Answered by Lynn Clark
Hi Helena -
Sometimes we modify the substitution depending on each individual recipe's goals as the substitution is technically 1/4-1/2 teaspoon of cayenne. So it is correct that we called for 1/4 teaspoon cayenne in the Kerala-style chicken and 1/2 teaspoon in this recipe. Feel free to reduce the amount of cayenne to your own tastes.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 11, 2024 by Levine M.
Don't eat pork products. What is the best substitution for pancetta for Italian wedding soup, chicken dishes, vegetable dishes?
Answered by Lynn Clark
Hi Levine -
There really isn't anything that is going to impart the same flavor as pancetta. You could use duck fat or chicken schmaltz in place of the olive oil in the first step if you wanted to try to impart some of the earthy, meaty and salty flavors that the pancetta would've added. Otherwise you could simply omit it.
Best,
The Milk Street Team
Read MoreAsked Apr 11, 2024 by Sheree N.
Might you have an easy recipe for rice pudding - something that would resemble the Kozy Rice Pudding you can buy at the store in the chilled area? I remember my mom making it. She baked it with the pan sitting in water in a larger pan. I like the idea of baking it, since it doesn't have to be tended other than checking for doneness. Thank you in advance!
Answered by Lynn Clark
Hi Sheree -
We don't have a baked rice pudding recipe, but we do have this one that includes the flavors of bourbon, orange, and cardamom. You could easily modify those flavors (vanilla and cinnamon for the orange and cardamom) and remove the bourbon and instead replace it with another 1/4 cup of heavy cream.
Best,
The Milk Street Cooking Team
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