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Asked Mar 05, 2023 by Heidi H.
I have three really great cook books but not a skillet I ordered at the same time. What happened to that part of my order?
Answered by Elizabeth Mindreau
Hi Heidi, You can contact [email protected] and they will be able to help you locate your skillet. Best, The Milk Street Team
Read MoreAsked Mar 02, 2023 by Craig B.
How do I convert your semolina-sesame cake from the square baking pan in the recipe to a 9-by-13-inch metal baking pan? I don't own square pans. What should I multiply the ingredients by? Thank you and have a great day,
Answered by Elizabeth Mindreau
Hello Craig, The King Arthur Flour and Epicurious websites have good information for converting recipes to different cake pan sizes. The Epicurious information is behind a paywall. Look for an article on the King Arthur site called "The Essential Alternative Baking Pan Sizes." Best, The Milk Street Team #
Read MoreAsked Mar 02, 2023 by John W.
I think when Christopher Kimball led America's Test Kitchen and Cook's Illustrated, there was an article about how to season and use a new salad bowl. I think, from looking at the internet, it's reasonably straightforward, but any chance of another article, in Milk Street? Thanks.
Answered by Lynn Clark
Hi John - Great suggestion! We will pass this along to our editorial team. Best, The Milk Street Team
Read MoreAsked Feb 12, 2023 by Roberta H.
I'm looking for a salted caramel filling for a wedding cake. Something with a spreadable consistency, not on the saucy side.
Answered by Elizabeth Mindreau
Hello Roberta, I'm afraid that we don't have a recipe for a salted caramel filling or frosting in our repertoire at the time. We do have a cream cheese caramel one adapted from a Cheryl Day recipe, but I don't think that's what you are looking for. Caramel frosting is a specialty of Southern baking so there are many sources available online and in cookbooks. Myrecipes.com is a good source source for caramel frosting recipes. Best, The Milk Street Team
Read MoreAsked Feb 10, 2023 by Clare B.
Hello. I am allergic to sesame and am wondering if you have a suggestion for an oil that would be a good substitution. I am also allergic to pecans, walnuts and Brazil nuts but can eat peanuts, almonds, pistachios, hazelnuts and cashews. Would one of those nut oils be a good taste substitute for the sesame?. …And if I wanted to make za’atar could I just leave out the sesame seeds and still have it taste good? Thank you!
Answered by Elizabeth Mindreau
Hello Clare B., At Milk Street we usually call for a roasted sesame oil for its characteristic nutty flavor in Asian dishes or as a finishing oil. Roasted peanut oil would be a good substitute. For the sesame seed-free za'atar, you can substitute toasted cumin, coriander and/or poppy seeds for the sesame seeds. The Milk Street Team
Read MoreAsked Feb 02, 2023 by Andrew E.
DO you have a recipe for French Onion Soup? Can you do a segment on making it? Great for the winter time.
Answered by Elizabeth Mindreau
Hello Andrew, We do not have a recipe for French Onion Soup in our repertoire at the time. You could try our recipe for Habanero-Onion Soup with Lime, it's tangy and delicious and full of tender onions. Best, The Milk Street Team
Read MoreAsked Jan 24, 2023 by Daniel H.
Question about the tahini toffee pudding recipe. Should the butter be softened? Do you cool the cake right in the pan?
Answered by Elizabeth Mindreau
Hello Daniel, Our baking expert says that the butter should be room temperature, around 68° to 70°. You can cool and serve the cake from the pan. Best, The Milk Street Team
Read MoreAsked Jan 22, 2023 by Beth W.
I have been making a variety of Milk Street tray bakes and am always leery about using extra vergin olive oil so use a super light olive oil instead. Is regular EVOO fine for baking under 400 degrees?
Answered by Elizabeth Mindreau
Hello Beth, Thank you for using our recipes for your tray bakes. Extra virgin olive oil is fine for baking below 400 degrees. When the oil is mixed in with other ingredients, as a marinade or seasoning, rather than just oiling the surface of the baking dish, it should be fine at even higher temperatures. Best, The Milk Street Team
Read MoreAsked Jan 21, 2023 by Tamara C.
The recipe appeared in the Jan-Feb Milk Street magazine. Has anyone made this cake? I’ve never seen a cake recipe that calls for salted butter. There’s also 1/2 teaspoon salt. I’m wondering if the “salted” butter is a mistake. Planning on baking this cake tomorrow, any response would be appreciated! Thanks, Tamara
Answered by Elizabeth Mindreau
Hello Tamara, Our recipe developers made the cake multiple times until it met with the approval of everyone at Milk Street. While it may seem unusual to use salted butter in baking, we find that it generally balances the sweetness and other flavors in baked goods. We also adjust the added salt in recipes accordingly. Best, The Milk Street Team
Read MoreAsked Jan 05, 2023 by Hisao O.
where's my order
Answered by Tonya Johnson
Please reach out directly to [email protected] and they will be happy to assist you! Best, Milk Street
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