BakingAsked Feb 03, 2025 by Jennifer L.
Hi fresh blueberries aren't in season and the ones at the market don't taste great right now. Is it okay to use frozen in the cake? Normally I would think it is okay but the recipe specifically says fresh. TIA!
Answered by Elizabeth Mindreau
Hello Jennifer–
We haven't tested making this recipe using frozen blueberries, but think it should work. We would recommend keeping the berries frozen before you add them so that their juice won't bleed into the cake. The streusel topping should absorb the juice once it bakes. Let us know how it turns out!
Read MoreAsked Feb 03, 2025 by James M.
It appears this rib rack recipe bakes for 2.5 hours unwrapped (with basting). There is another rib rack recipe, a Korean style rib, where the rib rack is wrapped throughout the 2.5 hours. Do both methods produce equaly tender, fall-off-the-bone results? Do you have a preference one way the other? Thank you.
Answered by Elizabeth Mindreau
Hello James,
With both recipes you will end up with tender, delicious ribs, the difference will be in the cooking method and the flavor profiles. With lacquered pork ribs with hoisin, honey and five-spice you will need to baste every 30 minutes for over 2 hours. The Gochijang-glazed ribs will be hands-off while the ribs cook but you will make a sauce out of the cooking juices, glaze the ribs with that and then broil the ribs briefly. Not a lot of work, but it all comes at the end right before serving.
I'd recommend starting with the recipe with the method that works best for you. See how you like it and then try the other recipe the next time you make ribs. You can decide which method and which flavor profile you like best. Let us know how it turns out!
Read MoreAsked Feb 02, 2025 by Isaac S.
Hello,
I have a couple of questions about the cacio e pepe dish after watching a lesson video in the pasta self-paced school.
1. Can parmesan be used instead of Pecorino Romano in making this dish?
1. As an experiment, would it work if this cheese sauce was made with white wine to add a flourish to the dish? If so, how would you recommend going about this?
Thank you!
-Isaac
Answered by Elizabeth Mindreau
Hello Isaac –
We haven't made this using all Parmesan cheese but, considering that our recipe uses a mix of Parmesan and pecorino Romano, we think it should work just fine. We also have not made this using wine, so we cannot say how this would turn out. You could experiment by adding a small amount of dry white wine (a couple tablespoons to 1/4 cup) about a minute before adding the cheese to allow for the sharp taste of the alcohol to burn off. Again, we have not tried this, so you might need to make it a couple of times to work out exactly how much wine to add and at exactly what point. Please let us know how it turns out!
Read MoreAsked Jan 28, 2025 by Ann C.
What can I substitute for Creme Fraiche?
Answered by Elizabeth Mindreau
Hello Ann,
Are you asking for a specific recipe or for an overall substitution? For a general substitution, full-fat sour cream would be the best choice. You could also make your own very easily. Here are the instructions (bottom-right of page) from the July-August 2024 issue of the Milk Street Magazine.
Read MoreAsked Jan 26, 2025 by stephanie E.
I am making the first part of this recipe which is the dough for the base. The recipe says it is a batter-like dough when butter is beaten in it. Mine however is a soft but not batter like dough. I measuring exactingly with a scale. Wondering if anyone else had this problem . I am hesitant to do the next steps as it's time consuming and I am afraid the base layer wont work well. Any suggestions?
Answered by Elizabeth Mindreau
Hi Stephanie –
I'm checking in from Milk Street to see if you have proceeded with the making of your creme fraiche cake. I checked with the developer of the recipe and he said that it is a loose dough and that the proofing process would make it less sticky but you will still have to scrape it out of the bowl. He said it sounds like you will be fine according to your description. Please let us know how it turns out!
Best,
Elizabeth & The Milk Street Team
Read MoreAsked Jan 21, 2025 by Jennae F.
I have made a number of recipes from the "Milk Street Bakes" book with great success, but I'm having trouble with the Toasted Oat and Maple Scones. I have made it twice, and both times found the scones overly sweet with a wet batter that was prone to spreading. I weigh everything in grams and chilled the scones for the full hour recommended. Love the concept of this recipe and want to give it another try, but I want to check if I'm making a mistake. It calls for 1/4 cup maple syrup with the oats, another 1/4 cup syrup in the buttermilk, and 1/3 cup white sugar in the dry ingredients. Is that correct? I have a sweet tooth, but the amount of sweetener seems very high compared to the other sweet ginger and chocolate scone recipe in the same book.
Answered by Elizabeth Mindreau
Hello Jennae –
We are sorry that the Toasted Oat and Maple Scone recipe has not met your expectations. I discussed your questions with the developer of this recipe, here are her thoughts and suggestions:
• she said that these scones do have a wetter batter than a typical scone and that they do tend to spread a bit. They will not be as firm and dry as a Starbucks kind of scone. What you described is ok and expected for this recipe.
• she is wondering if you used real buttermilk, powdered buttermilk or a buttermilk substitute (milk + lemon juice). She said that real buttermilk is thick and rich and will hold the batter together whereas powdered butter or the substitute would be very watery and contribute a looser batter
• As far as the sweetness of the scones, she said you could reduce the amount of maple syrup that is mixed with the buttermilk
Please let us know how they turn out if you make these again.
Read MoreAsked Jan 20, 2025 by Sheree N.
Hello - The two knives I have from Milk Street are the Nakiri and the bread knife. Next, I'd like something small that is versatile to peel and do small chopping jobs. Would that be the Kitchen-kiji? Or - to rephrase - what are the uses of the kiji?
Answered by Elizabeth Mindreau
Hello Sheree –
Thank you for your previous purchase of Milk Street knives, we appreciate it. The Kitchen-kiji is a small paring knife with a 3.5-inch blade. This would be good for hand peeling and as it says on our website, "It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit." It would also be good for small chopping jobs. The Small Nakiri has a 4.5-inch blade and would great for small slicing and chopping jobs, but not for peeling.
The universal magnetic knife protector will fit your bread knife.
Thanks again!
Read MoreAsked Jan 19, 2025 by Carolyn B.
I would like to make Beef and Onion Tagine but am having trouble finding boneless beef short ribs. Can you suggest a substitute? Thx.
Carolyn
Answered by Elizabeth Mindreau
Hello Carolyn –
Chuck roast would be a good substitute. It's cut from the same part (shoulder) of the cow.
Read MoreAsked Jan 14, 2025 by James M.
I had added a recipe to my Favorites, a recipe for Short Rib Bolognese that was pressure cooked. Where did that recipe go? I can no longer find it. This recipe called for fennel and a rind of Parmigiano-Reggiano, red wine with cubed carrots added toward the end. Did your company take that down from your recipes so that it could be included in the upcoming Italian cook book?
Answered by Elizabeth Mindreau
Hello James,
That sounds like our One-Pot Short Rib Ragù with Pasta recipe.
Read MoreAsked Jan 13, 2025 by Alexander H.
Does anyone have a good recommendation or source for a liege style waffle? I have tried a few online, but all turn out very dense.
Answered by Elizabeth Mindreau
Hello Alexander–
We have not developed a recipe at Milk Street but I did find one in a book in our office library. It is from the 2019 edition of the "Joy of Cooking" on page 644. It uses a brioche recipe (page 603) and pearl sugar. Perhaps you can find the book at your local library.
Read More 
