BakingAsked Jul 24 by Alan G.
Watching several of your shows it's obviously a kitchen aid mixer being used. The presenter usually says speeds as "low", "medium low", "medium", etc. Unfortunately the kitche naid mixers I have use speeds of "off, stir, 2, 3, 4, ... 10". Besides translating the shows terminology to the actual speeds on the kitchen aid mixer, can you address the issue of kitchen aid saying never exceeed speed 2 when mixing bread dough, but your shows say things like "start on low then switch to medium". If medium is higher than 2 we are voiding the warranty on our mixers! Thanks in advance for providing clarity on this.
Answered by Elizabeth Mindreau
Hi Alan - We wonder if you have a smaller capacity bowl and therefore a lower horsepower engine? We typically don't go above medium for yeasted doughs, but it really depends on the heaviness of the dough. Mixing yeasted doughs with the hook does sometimes require a lot of mixing to develop gluten. You should use the speed you are comfortable with, according to your machine's instruction, but it might take longer. The best thing to do is pay attention to the visual cues we always give in the recipe.
Read MoreAsked Jul 20 by Michael O.
Biscuits rose up but all split and are falling over. Have a picture..
Answered by Elizabeth Mindreau
Hi Michael - The tipping over of the biscuit is a feature of a High Hat. In fact, the headnote says, "The “high hats” on these biscuits are the tops that tip to the side because of the robust rise in the oven." In his story about these biscuits, Chris writes, "You can also vary the size of the biscuit cutter—a 2 ¼-inch cutter is standard here—but a smaller one will produce super-high biscuits that are so top-heavy that they fall over and a larger cutter will mean a more stable, traditional shape."
Read MoreAsked Jul 19 by Joshua M.
In the instructions for the Salt-Crusted Focaccia, it says, "Heat the oven to 475°F with a baking steel or stone on the lower-middle rack." What's unclear is whether or not this is also the rack that you put the dough-filled pan on when you're baking it, or whether you bake it on a middle rack, and are using the steel/stone just to help maintain the temperature in the oven once you open it and put the pan in.
Answered by Elizabeth Mindreau
You set the pan directly on the steel or stone to bake it.
Read MoreAsked Jul 16 by JESSE B.
(If a moderator gets a chance to delete the other version of this, I wasn't expecting "Enter" to submit...)
I'm just flummoxed by how my favorite General Tso's chicken (or a number of other restaurant items) have chicken thighs so that they're delightful all the way through. I find when I try to prep them, it's all but impossible to remove all the bits that look suspect to me (membranes, etc) without reducing it to a few strands of meat, and if I'm not thorough enough, it's all goingy bits and unpleasant textures.
I'm missing something; I tend to avoid it by substituting boneless, skinless breast meat for almost everything, but that's not the ideal solution.
I know there's more than one way to cook them, so I guess while examples would be good, a more general understanding of what they require would be even better.
Hi Jesse - You don't need to take out all of the veins and membranes, etc. Just trim any excess fat or skin and cut the thighs to the size you need (if boneless). Most of the "suspect" bits will disappear during cooking.
Read MoreAsked Jul 15 by Thomas P.
What is the recipe for tomatoe rice soup?
Answered by Elizabeth Mindreau
Hi Thomas - Are you referring to our Tomato-Rice Soup with Caramelized Onion recipe?
https://landmark-pulse.live/recipes/tomato-rice-soup-caramelized-onion%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/milk-street-recipes/soup-recipe">Read More
Asked Jul 15 by Thomas P.
I want the tomatoe rice recipe
Hi Thomas - Is this the recipe you are looking for?
https://landmark-pulse.live/recipes/tomato-rice-soup-caramelized-onion%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/milk-street-recipes/tomatoe-rice-soup-recipe">Read More
Asked Jun 10, 2025 by Patty C.
What is your thoughts about epicurean cutting boards? My daughter just gave me one to replace a plastic one I use for poultry.
Answered by Elizabeth Mindreau
Hi Patty –
We are not familiar with Epicurean cutting boards. Since you brought it to our attention, I took a look at their website, and they seem like a really cool company with an interesting backstory. Thank you for bringing them to our attention. Please check back and let us know how you like yours.
Read MoreAsked May 29, 2025 by Cheryl T.
I am looking to try a new recipe which calls for 1 cup cake flour. Since I weigh my flour, is the weight of cake flour the same as all purpose flour (120g)?
Thanks for the help!
Answered by Elizabeth Mindreau
Hello Cheryl –
According to our Milk Street Weights and Measures Chart, 1 cup cake flour weighs 120g and 1 cup AP flour weighs 130g.
Read MoreAsked May 27, 2025 by Rosanna S.
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The sides do not rise up like the rest and looks silly. Oiled the pan.
Answered by Elizabeth Mindreau
Hello Rosanna –
It looks like your cake pan might have been too small for the recipe. We used a 12-cup bundt pan. The cake rose to halfway up the pan and had a just a little lift on top (bottom when flipped over). If you used a 6- or 8-cup pan, it would be too small to accommodate the cake as it expanded with baking, thus the protrusion of cake on top (bottom when flipped over).
Read MoreAsked May 27, 2025 by Robert H.
The Milk Street recipe of Risotto alla Milanese calls for a tsp of saffron threads. I attempted to find out how to convert threads to tsps but found confusing and conflicting information. Any help would be appreciated. Thanks.
Answered by Elizabeth Mindreau
Hi Robert –
This is a good question. Milk Street recipes using saffron call for a volume amount which leaves a lot of room for interpretation. A good rule of thumb I've seen recommended by some sources is to use 3 strands per person in a dish. Our Risotto alla Milanese serves 4, so that would be 3 strands times 4 equals 12 strands for the entire dish.
Read More 
