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Asked Nov 28, 2023 by Maxwell D.
Wondering if people have any lists of their "must have" essential cookbooks (think Julia Child's Mastering the Art of French Cooking, etc.)? Thanks!
Answered by Matthew Card
Zuni Cafe by Judy Rodgers Spice: Arabic Flavors of the Mediterranean by Anna Sortun Cooking by Hand by Paul Bertolli The Last Course by Claudia Fleming
Read MoreAsked Nov 23, 2023 by Josh G.
Hi! Can I cut and soak the potatoes in the milk for several hours before making?
Answered by Lynn Clark
Hi Josh - Although we didn't specifically test this, we probably wouldn't recommend it. This recipe is based on a pretty specific balance of potatoes to liquid to achieve the proper texture. The concern is that, while soaking, too much starch would be released from the potatoes causing the milk mixture to be too thick and gluey. Best, The Milk Street Cooking Team
Read MoreAsked Nov 21, 2023 by Karen C.
I drink 2% milk and keep it in the refrigerator, along with half-and-half, at all times. Sometimes a recipe will call for whole milk, and I sub my 2% with a glug of half-and-half to up the fat content. I'd like to have a more scientific measurement than a "glug" of half-and-half to 2% milk that I can use as a substitution when recipes call for full-fat milk. What would be the correct substitution ratio?
Answered by Lynn Clark
Hi Karen - 2% milk and whole milk are so close in fat percentage (American whole milk is 3.25%) that we don’t think it makes much difference in most recipes. However, if you feel like you want to add a little extra milk fat, a couple of tablespoons of half-and-half should do it. Best, The Milk Street Cooking Team
Read MoreAsked Nov 21, 2023 by Cindy S.
I just spent an hour looking all over the internet for the graduating, rectangular, scalloped edge cookie cutters to no avail. I really want to make the recipe for Christmas. Any ideas?
Answered by Lynn Clark
Hi Cindy -These should work: Fluted Rectangle Cutter Set of 4 Amazon.com
Read MoreAsked Nov 18, 2023 by Tara C.
I have yet to find a recipe for chocolate pie that you can actually cut into slices. I've tried recipe with corn starch and one with gelatin as the thickening agent to no avail. The corn starch recipe was from the Pioneer Woman and the gelatin was Sally's Baking Addiction (which I usually have good results from her recipes)
Answered by Lynn Clark
Hi Tara - Have you tried our Yelapa-Style Chocolate Pie? It has both cornstarch and egg yolks to thicken and it holds its shape whether at room temperature or chilled. Best, The Milk Street Cooking Team
Read MoreAsked Nov 18, 2023 by John G.
I just made the Smores Bar recipe recently featured on Milk Street TV. This was also my first time making a meringue. I'm curious what the texture is supposed to be for the meringue. I used a stand mixer for about 5 minutes and used a torch to toast the top. The meringue has held its height/shape and has an airy whipped cream/coolwhip texture (that doesn't melt). I'm just making sure that is how it should be rather than a bit more solid like marshmallow. Update: In addition to the texture question, I stored them in an airtight container in the fridge overnight and I am now noticing they appear to weeping syrup from the meringue layer and have deflated slightly. Any suggestions to prevent this would also be helpful.
Answered by Lynn Clark
Hi John - The meringue texture should be light and flowy more like the topping to a lemon meringue pie than a marshmallow. Unfortunately, weeping can be an issue with meringue. Was your meringue whipped to stiff peaks? Sometimes if it’s under beaten it is more prone to weeping. Also, when browning the meringue, try not to use too high heat or brown too much. The shock of the high temperature can cause the sugar in the meringue to seize and leach out water. The less of the meringue that gets heated, the less weeping will occur. So swirling the meringue into peaks and just browsing the tips will hopefully minimize weeping Best, The Milk Street Cooking Team
Read MoreAsked Nov 16, 2023 by Robert R.
You are missing some initial steps (e.g. how to best roast the squash) in this recipe. https://landmark-pulse.live/recipes/roasted-acorn-squash-orange-pumpkin-seed-vinaigrette%3C/p%3E%3Cdiv class="QaQuestionCard_answer__1U6df">
Answered by Lynn Clark
Hi Robert - Yes, this recipe is missing Step 1, I believe it's because this is one of three similar recipes for roasted acorn squash. I've included the instructions below: Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, rub the cut sides of the squash halves with 1 tablespoon oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place the halves cut sides down and roast until a skewer inserted into the squash meets no resistance, 30 to 35 minutes. Thank you for bringing this to our attention. We will make sure to fix the recipe online. Best, The Milk Street Cooking Team
Read MoreAsked Nov 14, 2023 by Chelsea W.
Hello! I want to make a pumpkin roll for Thanksgiving this year, but I can't seem to find a good recipe. I have never made any kind of swiss roll before, so this prospect is already a bit daunting. I was hoping you guys either had a recipe or could point me in the right direction, and also advise me on the best type of pan to use when baking a swiss roll. Thank you!
Answered by Lynn Clark
Hi Chelsea - We don't have a rolled cake recipe at Milk Street, but there are a few tips that might help you succeed: A rimmed baking sheet or jelly roll pan would be our pan recommendation While the cake is still hot, roll it into a spiral on a confectioners' sugar—dusted towel and then allow it to sit for 15 minutes before unrolling it and adding the filling. To avoid deflating the batter when transferring it to the prepared baking sheet, hold the mixer bowl as close to the bottom of the sheet as possible, using a rubber spatula to gently push the batter into the sheet. Make sure not to overbake the cake, which can cause cracking once rolled. Be sure to find a recipe from a reliable source - a food magazine, cookbook, or reliable recipe developer (e.g., Sally's Baking Addiction, Serious Eats, King Arthur, etc.). These recipes have been tested by professional recipe developers and will ensure success. Best, The Milk Street Cooking Team
Read MoreAsked Nov 14, 2023 by MICHAEL H.
Hello, I recently came upon a clipped recipe for "Thai-Style Chicken in Coconut Sauce". The clipping did not show the source, but had a publication date of 9/14/98. You first cook and remove the chicken. After aromatics, flour and curry powder, the recipe then calls for coconut cream - and the directions say to bring the liquid mixture (sherry, coconut cream and chicken broth) to a boil. Then later in the recipe, (after the vegetables, etc. have been added and cooked) boiling it again to reduce this same mixture to half the volume. My questions are: first, do the really mean coconut cream (again, 1998) or do they actually mean coconut milk? Second, I always thought that once you add the coconut milk or any cream you should not let it boil. Doesn't it break or curdle? Is that correct? Thanks, Mike in Cleveland, OH-I-O
Answered by Lynn Clark
Hi Mike - They probably \do\ mean coconut cream and it likely has to do with all of the boiling done in the recipe. That's because coconut cream is higher in fat than coconut milk (about 20% for coconut cream and only 9-15% for coconut milk). This higher ratio of fat to water allows you to boil coconut cream without it curdling in the same way that heavy cream added to a sauce can be reduced but milk (or even half-and-half) cannot. We still think you could make this with full-fat coconut milk you would just need to keep the liquid at a simmer rather than a rolling boil to reduce which, obviously, will take a bit more time. Best, The Milk Street Cooking Team
Read MoreAsked Nov 12, 2023 by Donna S.
Can coconut sugar be substituted for plain sugar in baking, and if not, what happens? Is there a time when coconut sugar is specifically indicated?
Answered by Lynn Clark
Hi Donna - We haven't baked with coconut sugar much here at Milk Street and baking with sugar alternatives can be tricky, but coconut sugar works pretty well in a 1-1 substitution for white, granulated sugar as long as you manage your expectations. To understand the pitfalls of baking with coconut sugar, it’s important to understand the traditional role of sugar in baked goods. In addition to providing sweetness and flavor, refined sugar helps create structure, moistness, and chewiness. The chemical bond between sugar and water locks in moisture, creating tender cookies that are less likely to dry out. Alt-sugars have a different chemical makeup, which frequently means they lack these useful qualities. In other words, you shouldn’t expect a cookie made with coconut sugar to behave exactly like a cookie made with refined sugar. It won't be as moist and chewy. Still, coconut sugar easily dissolves into simple syrups and creams into butter and eggs. Best, The Milk Street Team
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