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Asked Dec 20, 2023 by Todd W.
When I went to send the Brazilian-style chocolate-glazed carrot cake (pg 28-29 of the Jan-Feb 2024 magazine) to a friend, I noticed that this recipe is not online. The print version has it. How come that one is not posted?
Answered by Lynn Clark
Hi Todd and Mary - Here is a link to the recipe. Best, The Milk Street Cooking Team
Read MoreAsked Dec 19, 2023 by Joanne G.
How far ahead can I make the Bete Noire?
Answered by Lynn Clark
Hi Joanne - We would suggest no more than a day or two ahead. Since the cake needs to be uncovered while stored in the refrigerator, we wouldn't want it to take on any off flavors while in the fridge for too long. Best, The Milk Street Cooking Team
Read MoreAsked Dec 15, 2023 by Chelsea H.
On a past episode of ATK, Mr. Kimball suggested a "Gourmet Standard Tri-Ply Skillet" when compared to the same by All Clad. What ever happened to Gourmet Standard and are those products available under a different name?
Answered by Lynn Clark
Hi Chelsea - Unfortunately, Gourmet Standard went out of business a few years ago. Since we don't do product reviews, we can't offer a tested recommendation. However, our friends over at Serious Eats have done a recent piece on some suggestions that include a budget option as well. Here is the link. Best, The Milk Street Cooking Team
Read MoreAsked Dec 11, 2023 by Kyle K.
I recently got a KitchenAid stand mixer, and I noticed that the instructions call for only using the dough hook on the slow (or 2) speed. However, many recipes, including ones here on Milk Street like the Tomato-Olive Focaccia, specify to start the dough on low and then increase the speed to medium. How can I reconcile recipes that specify higher speeds for the mixer?
Answered by Lynn Clark
Hi Kyle - We think it really depends on the hydration level of the dough. Softer, wetter doughs, like our focaccia, are generally fine at higher speeds since the dough is so loose it's not really taxing the motor of the mixer. However, for firmer, drier doughs that might struggle more, we rarely ever call for speeds higher than Level 2. That being said, if you are concerned about going against the manufacturers' guidelines, you can easily modify these recipes to be done at a lower speed. Just keep in mind the kneading time will increase, so be sure to follow any visual clues. You can also do a poke test (poke the dough with your finger and if it bounces back it's ready) or windowpane test (you can stretch the dough to be so thin, without tearing, that you can see light through it) to ensure dough is properly kneaded and ready for the proofing stage. Best, The Milk Street Cooking Team
Read MoreAsked Dec 09, 2023 by tonya L.
My husband can't tolerate the taste of cilantra (tastes like soap to him). What can I substitute that will have flavor? Parsley doesn't always impart quite enough flavor. Tonya
Answered by Lynn Clark
Hi Tonya - If you're making something that is cooked you could add ground coriander when you add garlic, onion, or spices. Coriander is the seed of the cilantro plant so their profiles will be similar however, when dried and ground, the flavor isn't as potent. Also, instead of substituting with just fresh parsley, add a a splash of lemon or lime juice. Cilantro has a grassy flavor with citrus notes so the grassiness of parsley combined with the citrus juice can replicate it better. And, depending on the dish, you could also substitute with basil or, if you can find it, Thai basil. Both of these would be good in southeast Asian dishes or tomato-based Mexican dishes. Good luck! Best, The Milk Street Cooking Team
Read MoreAsked Dec 04, 2023 by Harsh B.
Hi, I have a major renovation which caused removing the whole kitchen. However I would like to bake for the Christmas holidays. When listening to an episode of Milk Street radio, Chris mentioned that he made steamed pudding once and it came out fine. My question is if there is any recipe I can use to do that. My second question is if there is any website or any cookbook with baking recipes without oven. I searched in Milk Street website, couldn't find any recipes regarding that. Thanks Touran Zarrabi
Answered by Lynn Clark
Hi Harsh - Many desserts can be made on the stovetop. Here are just a few: https://landmark-pulse.live/recipes/stovetop-chocolate-cake - this recipe is very versatile. It can be frosted or flavor profile changed (try adding cinnamon and chili powder for Mexican flavors). https://landmark-pulse.live/recipes/salt-pepper-butterscotch-pudding-cookish - Any traditional American pudding will work on the stovetop. This butterscotch version is a pretty classic one but with some more modern flavors. We also have a couple of chocolate pudding recipes on the website as well. Or chocolate mousse like this one. Any rice pudding, like this one. We have several others on the website with different flavor profiles. A slump - which is like a stovetop cobbler - with any type of fruit like this one with blackberries. These are just some ideas. There are tons of recipes online for steamed cakes, specifically from Asian cultures, where steaming is the primary method for making cakes. Best, The Milk Street Cooking Team
Read MoreAsked Dec 01, 2023 by Sheree N.
Hi - Here is what I remember about the pie: single lower crust, smooth chocolate pie, some coconut pieces in it, and baked so that the top finishes in a chewy/almost crunchy top - like the crackly top of over-cooked brownies. It might have been called German Chocolate Pie. Please post it!
Answered by Lynn Clark
Hi Sheree - We don't have a recipe for this, but in a quick search on the Internet I found a couple that might be similar to what you are remembering: The Very Best German Chocolate Pie Recipe on Food52 This German Chocolate Pie Is a Delicious Twist on the Classic Cake German Chocolate Pie Hope this helps! Best, The Milk Street Cooking Team
Read MoreAsked Nov 29, 2023 by Amy P.
Hi there, Question regarding this recipe - SPANISH BAKED RICE WITH CHICKPEAS, POTATOES AND CHORIZO: Is this recipe designed for smoked Spanish chorizo or fresh? I have checked several butchers in my area and can only find the smoked, shelf-stable variety. Can I use that in this recipe? Thanks, Amy
Answered by Lynn Clark
Hi Amy - Spanish chorizo in this country is sold cured and smoked so, yes, that is correct. In this recipe, we are slicing and cooking in order to release some of the oil from the chorizo, which helps flavor the dish. Hope that helps! Best, The Milk Street Cooking Team
Read MoreAsked Nov 28, 2023 by MJ M.
I have a "simple" question about now refrigerated undercooked turkey. I roasted a 15# spatchcock turkey primarily to get the drippings for gravy to take to a Thanksgiving meal elsewhere. Gravy was great. My turkey came to temp., bird rested & then I carved to later have turkey meat for my family. Unfortunately the breast meat & drumsticks near the bones were way undercooked. I saw my error & promptly refrigerated the meat. I know if I had returned bird to the oven or grill my turkey at that point, would be food safe. But I didn't have time. What I want to know is now that I have undercooked cold poultry, can I safely bring it to temp & consume? Further, is it safe to cook that meat now & freeze it for soup? Okay if I should just trash the bird. It was inexpensive & I got a great gravy which was my goal...sorry so wordy. Appreciate your thoughts. Blessings, MJ
Answered by Lynn Clark
Hi MJ - According to the FDA, this is not recommended nor food safe. Here is what they say: "Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking." Best, The Milk Street Cooking Team
Read MoreAsked Nov 28, 2023 by Allison C.
Hi - I am wondering what the most suitable substitute for the chickpea flour is in this recipe: Chicken Noodle Soup with Turmeric and Coconut Milk I've seen a number of different suggestions online but there doesn't seem to be a consistent answer. Thanks!
Answered by Lynn Clark
Hi Allison - As mentioned in the headnote of the recipe you can omit it - The chickpea flour helps to thicken the soup and lends a silky texture; if you prefer to omit it, just add all of the chicken broth to the soup at once. You could also substitute with an equal amount of cornstarch and proceed with the recipe as written. Best, The Milk Street Cooking Team
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