Milk Street Q&A

Answered by Lynn Clark

Hi Carol - We would probably recommend substituting milk for the beer in the recipe instead of water, since it would be more flavorful than plain water. That being said, we haven't tested it this way for this recipe. If you try it, let us know how it turns out! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Heidi - We usually get complaints that zucchini bread is \too\ moist and bordering on soggy so this is an unusual problem. Some ways to ensure a moist quick bread are to use oil instead of butter (oil stays liquid at room temperature, therefore maintaining moisture), add an ingredient like sour cream or yogurt (these not only add fat and moisture but acid, which inhibits gluten development), and, of course, bake properly (insert a toothpick in the center and pull the bread out once it is clean). Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Rita - We will pass this along to the editorial team! In the meantime, one tip for everyone is to make sure to do some research on where your tilapia comes from and how it is raised. Fish farms are regulated by the countries in which they operate. For example, China is a major source of tilapia, but in the past China's tilapia farms have not been held to standards required by the US. As a result, the best thing to do is to seek out fish from farms with third-party environmental or aquaculture certifications. A certification from the Aquaculture Stewardship Council (ASC) is one of the best ways to regulate the quality of your tilapia. Best, The Milk Street Team

Answered by Lynn Clark

Hi Denise - You can do Step 1 of the recipe on the stovetop in a Dutch oven then place in a 325 degree oven, covered, for 2 1/2 to 3 hours or until the meat is shreddable and falling off the bone. You can then complete the last step on the stovetop again. Keep in mind that this recipe was written for the pressure cookers, which inhibits evaporation. Therefore you may find that you will need to add liquid either before the meat goes in the oven or as it's braising, so you will want to check it periodically. Also, the timing of Steps 1 and 3 may not line up with the recipe since you will be using a different pot over a different heat source. Make sure to follow the visual clues, not the timing in the recipe. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Cathy - We would still recommend cooking the chicken with the skin on, even if you decide to remove it after cooking. The skin keeps the chicken moist and acts as a protective barrier to prevent the chicken from drying out in the hot oven. To address the seasoning issue, we would suggest loosening the skin and rubbing the mixture directly on the flesh to ensure you get the flavoring on the meat itself. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Colleen - We haven't tried this as muffins, but we know some other folks have done it in a mini loaf pan and baked for 20-25 minutes so we would recommend probably only 10-15 minutes for muffins. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Thoms - It's actually really easy to make your own crème fraîche using heavy cream and buttermilk. Here are the instructions. Just make sure to start the project the day before you want to make the cheesecake. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Keith - I believe this recipe is currently in development so you should be seeing it in a future issue or TV episode. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Cindy - Brianna's recipe is scaled and designed for a bakery so we had to redevelop the recipe here in our kitchens to be more home cook-friendly (and not make 4 dozen muffins!). Often when we look at bakery or professional chef's restaurant recipes, they contain a laundry list of ingredients since they have lots of product at their disposal in their professional kitchens. This is why you'll see some changes between Brianna's version and ours. In our testing, we wanted to streamline the recipe so the muffins and the glaze shared more ingredients - they both use maple syrup and melted butter. We also make the glaze right before glazing because our version has melted butter in it, which can dry and harden as it sits. Citric acid can be a bit challenging to locate, so we decided to omit it and simply use lemon juice in the glaze and zest, which provided the same tanginess as the citric acid. I hope that helps clear up the discrepancies! These muffins are truly delicious so we hope you give them a try! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Sonya - We did run a conversion chart in our Kitchen Counts feature in the September-October 2019 issue. Here is a link - https://landmark-pulse.live/2019/08/bean-counting-dried-vs-canned. Best, The Milk Street Cooking Team