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Asked Jan 04, 2024 by Barbara K.
How can I get nutritional info for recipes, e.g., lemon shrimp risotto??
Answered by Lynn Clark
Hi Barbara - Please see here for a previous discussion on why we don't provide nutritional information for our recipes. Best, The Milk Street Team
Read MoreAsked Dec 31, 2023 by Carolyne C.
I have a Kitchen Aid Pro mixer that does a great job of bread dough. After mixing the focaccia, I noticed some flour in the bottom of the mixer that did not get mixed into the dough. Can I stop the kneeding process toward the end to make sure that all the flour has been incorporated into the dough? thank you
Answered by Lynn Clark
Hi Carolyne - We would probably recommend turning off the mixer and ensuring the flour is mixed in once the water is added and just as the dough is starting to form. This will make it easier for the flour to become fully incorporated. Best, The Milk Street Cooking Team
Read MoreAsked Dec 30, 2023 by Zimran A.
I made the milk street focaccia recipe and it was good—very light and crispy! But I felt it needed more seasoning in the bread itself, not just on top. Can I season the dry ingredients before adding the water or will that interfere with the yeast doing their business?
Answered by Lynn Clark
Hi Zimran - There is salt added to the dough at the beginning of Step 2: Sprinkle 1 teaspoon of salt over the dough, then knead on medium until smooth and elastic, about 5 minutes; the dough will be wet enough to cling to the sides of the bowl. At Milk Street we use Morton's Coarse Kosher Salt. Because Morton salt is smaller and denser than Diamond Crystal, 1 teaspoon contains 5 grams of salt. 1 teaspoon of Diamond Crystal has just 3 grams. In practical terms, 1 teaspoon of Morton equals about 2 teaspoons of Diamond Crystal so keep that in mind if you use Diamond Crystal. Best, The Milk Street Cooking Team
Read MoreAsked Dec 29, 2023 by Roger S.
About 4 or 5 years ago my wife asked me to make popovers for Christmas morning. They turned out fine, I don't remember the recipe but as you know there is not much to them. I often make Dutch Babies this always works out. last year at Christmas I made popovers again. They were little round plugs in the muffin tin. This year I tried again same thing. so I tried once more with not the fanny farmer recipe but one from some old home economics text for MSCW that belonged to my mother-in-law, same thing. Common element was everything is mixed up and put in a cold oven set for 450°F oven one for 30 minutes and on for 20 - 25 mi9n then turned down to 350. in both cases flat not popped over. One place suggested a cast-iron muffin pan. I bought two Lodge pans. The modern cast iron is not the same as the old ones. the sand finish and the pre seasoning do not make for stick free baking. That first batch also flat. I cleaned the pan Which involved much soaking and scratching to get off the baked-on pop overs. Tried once more after I re seasoned the pan. These I pre heated as with the Dutch babies and put them in a pre-heated oven. Same flat not popped. Next, I got Ina Garten's recipe and used glass custard cups greased with butter and pre-heated a little. When they came out the cups looked at least filled but noooo, the draft in the glass custard cups just allowed the product to scoot up the sides so the "pop overs were at the top but there was an inch + of air below. What is wrong, please help.
Answered by Lynn Clark
Hi Roger - We recently answered a similar question in the Off The Air feature in the January-February issue of the magazine: A great popover should have a crisp crust, an airy yet custardy interior and—most importantly—its signature billowy shape. A popover pan might appear to be nothing more than a tall muffin tin, but it actually is uniquely designed to deliver these results. Popover pans are designed to convey heat directly to the batter, which is quite wet. As the batter bakes, that heat turns the moisture into steam, causing the popovers’ dramatic rise. The deep cups of a popover pan give the batter plenty of room to rise, and provide support for the sides of the popovers as they do so. The pan shape also promotes swift, even heat distribution, crucial for achieving popovers’ trademark crispy exterior and tender interior. By contrast, the wide, shallow cups of a muffin tin don’t provide the same level of support or space. As a result, popovers baked in muffin pans spread outward rather than upward, resulting in short, squat pucks. Still, we know not everyone has—or wants to buy—a popover pan. So we tested ways to make a standard muffin pan work. For maximum puff, we needed as thin and wet a batter as possible. We started by using low-fat milk instead of whole. We also let the batter rest for 25 minutes to give the flour time to fully hydrate. Next, we skipped nonstick pans. To get the best rise, the batter would need to grip the sides of the cups; nonstick would be too slippery. We filled each cup three-quarters full, but left the two center cups empty to mimic the way a popover pan allows for better heat circulation. Finally (and somewhat unexpectedly), we found we got the best results if near the end of baking we pierced each popover with a skewer. This released steam and let the interiors dry a bit, helping them crisp and hold their shape. Here is our recipe for popovers that corresponds with these instructions. Best, The Milk Street Cooking Team
Read MoreAsked Dec 24, 2023 by Kevin F.
The recipe calls for 'bone-in skin-on" chicken parts, but then indicates that the skin should be removed. Why is "skin-on" inidcated here? Our store sells bone-in skinless chicken thighs, which should work just fine for this recipe. Also I keep masa harina on hand at all times and make my own tortillas, so I'd like to substitute masa harina for the softened corn tortillas listed in the recipe; how much masa harina should I use?
Answered by Lynn Clark
Hi Kevin - It's great that your supermarket carries bone-in, skinless chicken thighs and you can definitely go ahead and use those. However, most of the supermarkets throughout the country only carry skinless chicken without the bone, which is why we call for it with skin and then remove it. We never tested our recipe with masa harina since one of our goals was to develop a recipe that didn't call for an ingredient that most people don't have and is only called for in such a small amount. You can certainly try the recipe using masa harina (mixed with some water before adding), but it will probably require a little trial and error to get the thickness right. We would probably recommend starting with just a teaspoon or two first, to make sure it doesn't get too thick and add more as you see fit. Best, The Milk Street Cooking Team
Read MoreAsked Dec 24, 2023 by Dolores M.
can the single pie be doubled for a two crust pie
Answered by Lynn Clark
Hi Dolores - Please see here for a previous discussion that addresses this question. Best, The Milk Street Cooking Team
Read MoreAsked Dec 23, 2023 by Peter H.
Looking to gift a membership to someone that has a gluten allergy. Are there options for gluten-free cooking with a Milk Street membership?
Answered by Lynn Clark
Hi Peter - Although we have plenty of recipes that are gluten-free, we don't currently offer any specific sources for gluten-free recipes - i.e., cookbooks or website sections or searches. Best, The Milk Street Cooking Team
Read MoreAsked Dec 22, 2023 by Carolyne C.
Can the focacia be baked in my Ooni pizza oven? Should I use the baking stone?
Answered by Lynn Clark
Hi Carolyne - Since we don't have an Ooni pizza oven in the Milk Street kitchen we haven't tested this but it should work. Arriving at the right temperature for baking, though, could be tricky since a pizza oven is inherently hotter than a traditional oven and the heat is much more direct and concentrated. We would recommend checking out the Ooni website to see what they recommend for a similar-style focaccia (similar thickness, baked in the pan) in terms of temperature adjustments and placement of the pan. Best, The Milk Street Cooking Team
Read MoreAsked Dec 20, 2023 by Josh R.
I searched and no results. Did I do it wrong?
Answered by Lynn Clark
Hi Josh - Unfortunately, we don't have a mincemeat pie recipe (yet!). We will pass along the suggestion to our editorial team in hopes that they add it to a future lineup. Best, The Milk Street Cooking Team
Read MoreAsked Dec 20, 2023 by Josh R.
It would be a feature this site and project need, if it isn't in place. Cooking by weights using a tare-function scale is faster, easier, and far more accurate, and serious cooks are most likely to do this, so a serious cooking site and zine needs this feature.
Answered by Lynn Clark
Hi Josh and Linda - We do provide weights for all of our baking recipes. For savory recipes we provide weights if an item is sold by weight (some produce, meats, cheeses, etc.), otherwise we provide a volume measurement. The majority of recipes in the U.S. are published using volume measurements since most Americans don't use or own a kitchen scale. Best, The Milk Street Cooking Team
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