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Asked Apr 05, 2024 by Terry M.
Hi there. Is 1 cup of lightly packed fresh dill correct?
Asked Apr 04, 2024 by Heather B.
Hello! I need some help tweeting a coconut macaroon recipe. I have made it once and was somewhat successful. However, many other bakers commented (and was my experience as well but I modified), that it’s too wet and falls apart. Knowing this, I reduced the honey by 75% and added about 1/4 fine almond flour. My egg whites were perfect and held up until I started making the cookies. The batter became very wet but I managed to get them on the pan and they are very fragile after baking. What are your suggestions for improving the outcome? I am really wanting a lower sugar /carb macaroon I was thinking about using brown rice syrup instead of honey as I know that works well in granola bars here’s the recipe (as posted) # INGREDIENTS - 4 egg whites - 1 dash salt - ⅓ cup honey or maple syrup - 2 tsp vanilla extract - 2 cups coconut flakes - 1 TBSP coconut oil or melted butter # INSTRUCTIONS - In a mixing bowl, whisk the egg whites and salt until stiff peaks form. - In a separate large bowl mix together the honey or maple syrup, vanilla, coconut flakes, melted coconut oil or butter, and maca. - Carefully fold the coconut mixture into the egg whites. - Let the mixture rest in the refrigerator for 30 minutes so the coconut can soak up the liquid. - Preheat the oven to 350°F. - Line a baking sheet or cookie sheet with parchment paper. - Use a 1 tablespoon measure or cookie scoop to scoop the macaroon mixture onto the prepared baking sheet. Leave a small amount of space between each one. - Bake for 8-12 minutes on the lined baking sheet until just starting to brown. Appreciate your help!
Answered by Lynn Clark
Hi Heather - At Milk Street we don't work on low-carb or low-sugar recipes, so we aren't super experienced with those types of substitutions. What we can say that this recipe has liquid sugar rather than granulated sugar, which will inherently make the mixture more/too wet and loose. We would probably recommend using a granulated sugar substitute like monk fruit sweetener instead. Best, The Milk Street Cooking Team
Read MoreAsked Mar 30, 2024 by Carlos D.
Hello! Should a stone or steel be used on the lowest oven rack (i.e place the sheet pan or pizza pans on top of the preheated stone or steel) ? Although this is a step in the Focaccia recipe, the pizza recipe does not mention it. Thank you!
Answered by Chris Kimball
I use a steel on the lowest rack but you can make this without either. I also use a steel when I am roasting halved small potatoes to get a great browned surface,.
Read MoreAsked Mar 30, 2024 by Karmen M.
Hi, just listened to the recent podcast that featured what sounds like an amazing Brazilian Carrot Cake. On your site, there are a few comments/questions that ask about subbing Greek yogurt or sour cream for the coconut cream. Can you offer guidance here perhaps? Thanks so much!
Answered by Lynn Clark
Hi Karmen - We think you could probably sub an equal amount of greek yogurt for the coconut cream, but it, obviously, won't have the same flavor profile as the cake was intended. Since there are many brands of sour cream that are a lot thinner than greek yogurt or coconut cream, we probably wouldn't recommend that substitution. Best, The Milk Street Cooking Team
Read MoreAsked Mar 22, 2024 by Charles R.
I want to cook HYDERABADI CHICKEN CURRY and the recipe calls for whole mustard seed and whole cumin seed. Should I grind them first or leave them in whole seed? If I do leave them in, what is the flavor and texture of biting into a whole seed?
Answered by Lynn Clark
Hi Charles - The mustard and cumin seeds are left whole. Best, The Milk Street Cooking Team
Read MoreAsked Mar 21, 2024 by Karen M.
I have several of the Milkstreet brand knives and I need to know what angle I should use to sharpen the blades correctly. Do they use the Asian angles or the Standard blade angles? If I use the wrong sharpening angles, I fear I will harm the knives.
Answered by Matthew Card
Hi, All apologies on missing this earlier. Milk Street knives have bevels that are 17 degrees on each side. This is in line with Japanese design; most European-style knives are sharpened to 20-22 degrees. It's pretty tough to really harm a knife! If sharpened to either degree, they can be brought back to their original bevel angle. If you're really concerned, they can be sharpened by a professional, who can reprofile the bevels and thin out the blade if needed. Best, Matthew Card, Creative Director, recipes and products
Read MoreAsked Mar 12, 2024 by Bill G.
Is "ACTIVE TIME" included in the "Fast start to finish" and "Slow start to finish" times listed in the recipe?
Answered by Lynn Clark
Hi Bill - Yes. Start to finish times include active time. Best, The Milk Street Cooking Team
Read MoreAsked Mar 05, 2024 by Denise G.
Should I bring meats to room temperature before cooking them?
Answered by Lynn Clark
Hi Denise - We've found, in most cases, this is not necessary. The idea is that, by leaving meat out at room temperature, its internal temperature will rise and bring it closer to the final cooking temperature. This, it is said, will make the meat cook more evenly. However, in reality, the temperature barely rises in the 20 minutes - 1 hour that is typically recommended in recipes and has no impact on even cooking. Hope this helps! The Milk Street Cooking Team
Read MoreAsked Mar 05, 2024 by Kathy S.
I love lupine beans and decided to soak and rinse my own batch, not knowing how many I would get from a 16 oz bag of dried. Now i have a huge pot that needs to be used within a couple of weeks. Can they be swapped out in any bean or chickpea recipe, such as the one in this week’s blog/email? thanks
Answered by Lynn Clark
Hi Kathy - I assume you bought the more modern "sweet" variety, not the bitter ones that require days of soaking to make them edible? If you aren't sure if you have the sweet variety, you will need to soak them for many days to If not prepared correctly, lupini beans are extremely bitter, indicative of toxicity, known as lupin poisoning. Lupin poisoning is relatively common with legumes high in alkaloids, like lupini beans, and can temporarily impair nervous system responsiveness and cause digestive discomfort. If you've got the sweet ones and soaked overnight or the bitter ones and ensured they are no longer bitter, you can use them as you would cannellini, borlotti, garbanzo, or in most white bean dishes. They actually have taste and texture that more closely resembles an edamame bean so feel free to use them in place of those too. These are a common bar snack in the Mediterranean and the Middle East when brined and/or pickled, which would be another great (and long-term) use for them if you've got too many. Once brined, you can toss them with olive oil, a little smoked paprika, fresh herbs, and a little lemon juice or wine vinegar for brightness. Hope that helps! The Milk Street Cooking Team
Read MoreAsked Mar 04, 2024 by Philip H.
The recipe in your Season 6 cookbook gives mass of bread flour at 274 g. The on-line recipe gives 311 g for flour. Which is correct? BTW - just made this and adjusted water as necessary -- good stuff!
Answered by Lynn Clark
Hi Philip - The cookbook version is correct. Our standard measurement for bread flour is 137 g. per cup, so 2 cups would be 274 grams, not 311 grams. I believe we used a different measurement before we did official testing in 2017 and this recipe predates that testing. It should have been updated on the website. I will get our digital team to change it ASAP. Thanks for letting us know! Best, The Milk Street Cooking Team
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