Milk Street Q&A

Answered by Lynn Clark

Hi Mary Ann - Yes! Same ingredients and method regardless of whether it's sheep or cow's milk. Good luck and I hope it comes out as good as you remember! Best, Lynn C.

Answered by Lynn Clark

Thanks for your question! I love the Casablanca preserved lemons from our store, I'm so glad you ordered them. They have a much more well-rounded flavor than most, less bitter too. Here are some ideas: Chicken Tagine - simply add 1 to 2 tablespoons of minced peel 10 minutes before the dish is done. Preserved lemons are a terrific way to enhance bean dishes, like a quick chickpea salad or our favorite weeknight-simple Turkish Red Lentil Soup flavored with cumin and paprika. Follow the recipe, adding 1 to 2 tablespoons of finely chopped rind to the dish during the last 5 minutes of cooking. Make a quick yogurt dipping sauce following this simple recipe. Blend 1 tablespoon of minced peel per 1 cup of Greek yogurt seasoned with salt, pepper, cayenne pepper, and a splash of extra-virgin olive oil. Stir in 2 tablespoons of chopped parsley, cilantro, oregano or dill. The sauce will taste good with vegetables, fish or chicken; or thin it out with lemon juice and more olive oil to make a salad dressing. For a quick relish for meats, fish or roasted vegetables, mince 2 teaspoons of pulp to blend with ½ cup of rinsed-and-chopped green and black olives and ¼ cup of chopped parsley. It’s equally good slathered thickly on the inside of a fried egg sandwich or added to an omelet with crumbled feta or a dollop of creamy ricotta. For an all-purpose butter mix, blend 1 teaspoon of finely minced peel with 4 tablespoons of softened butter. Melt over fish, chicken, blanched greens, rice or pasta—there’s little the combo doesn’t match. Preserved lemon’s piquancy helps cut through starchy grains. Chop up and fold a spoonful into bulgur or couscous. Try adding 1 tablespoon of chopped peel to our Herb-and-Pistachio Couscous, instead of the recipe’s minced jalapeño peppers. If you want to improvise with preserved lemon, remember that the pulp and peel should be used separately. The soft pulp can be mashed and stirred into soups, stews, dressings and sauces. The firmer, stronger-flavored rind should be diced and cooked for a bit in dishes to soften its texture and disperse its flavor—or minced very fine to not be overpowering. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Mark - I recommend stainless steel for saucepans. A medium saucepan and maybe a small saucepan are usually all you'll need. For skillets, you should be able to do 90% of what you want to do in cast iron or carbon steel assuming you have different sizes. If you still want to purchase additional skillets, I'd recommend stainless steel for a 12-inch and an inexpensive nonstick 10-inch. There's no point in buying a pricey nonstick skillet since the coatings will all wear at about the same rate and you will likely need to replace if long before the cheap pan wears out. Our Milk Street Store usually carries Christopher Kimball by Regalware 5-ply stainless-steel cookware. We are currently out of stock, but expecting new product very soon! Best, Lynn C.

Answered by Lynn Clark

Hi Kevin - It probably depends on the recipe. Do you have a specific recipe in mind that I can give you the specifics for? Just let us know! Best, Lynn C.

Answered by Lynn Clark

Hi Deb - Thanks for your question! I definitely think you could freeze the tomato conserva. Just make sure it's in an airtight container. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Henry - I agree that tofu might not stand up since it already tends to stick and the chicken in this recipe is likely to stick to the pan. I think chunks of eggplant, winter vegetables (squash, carrots, etc.), or potatoes could work. You probably won't get as much depth of flavor as you would from the chicken, but with all of the spices in the dish - especially your Kashmiri chili powder - I still think it would be good. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Dipa - Dried beans expand to about 2.5 times their original volume when soaked and 3.5 times their original volume when cooked. Lentils will expand to about 2.5 times their original volume when cooked. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Heidi and anyone else interested in substitutions for garlic and onions - For more information on asafoetida, you can read this discussion which expands a bit on what it is and where to find it. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Sheila - The easiest way to make breadcrumbs is to process chunks of bread (fresh or stale) in a food processor. You can use them fresh as-is or transfer to a sheet tray and dry them in a low oven (300 degrees) or toss in oil and toast in a 350 degree oven. For storage, I would transfer to a zipper-lock bag and store in the freezer. They stay fresh in there for about 3 months. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Brenda - I think that rule may date back to when flour had more of a tendency to clump. All of our Milk Street baking recipes assume that you have not sifted the flour before measuring and we strongly recommend weighing dry ingredients in baking for accuracy. When I did recipe testing a few years ago for an Angel Food Cake recipe, I found that sifting and whisking achieved the same basic results. So, for ingredients that might tend to clump such as cocoa powder, confectioners' sugar, and cake flour, you can simply whisk them to break up any clumps after measuring. The only exception is if a recipe you are using calls specifically for sifted flour, since the weight of sifted flour is quite a bit different than unsifted flour. Here's a great article about sifting in which several chefs are interviewed on their opinions as well. Best, Lynn C.