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177 Milk Street  Christopher Kimball’s Milk Street features a magazine, cooking school, TV & radio shows and bold, fresh recipes.


MILK STREET RADIO: Salt, Fat, Acid, Heat: The Elements of Good Cooking
This week, the science of how to cook with @ciaosamin, Dan Pashman of @thesporkful podcast weighs in on the burgers of the future, a quick tip for pasta at the ready, skirt steak salad, and Christopher Kimball and Sara Moulton take your calls. Listen at the link in bio.

Now online: A rich, rustic citrus cake and a spin on a universal favorite—chicken soup. Digital subscribers can access recipes for Tangerine-Almond Cake with Bay-Infused Syrup and Mexican Chicken Soup now at 177milkstreet.com.

Not a digital subscriber? Sign up for a 14-day free trial at the link in bio.

A big thank you to @yasminkhanstories for visiting us here at Milk Street yesterday—we're huge fans of her book The Saffron Tales, and the Carrot, Cardamom, and Rosewater Jam she made us yesterday too!

MILK STREET Q&A: Why Did My Oven Explode?
Elke H. from Wisconsin asks "I got a new kitchen range. I really loved it—until Christmas Eve. A leg of lamb had been roasting for two hours in a Dutch oven at 300ºF. Suddenly, the oven door flew open with a bang and a huge fireball. It went out right away and nobody got hurt. A technician came to look at the oven and said lamb is known for releasing gases and exploding every now and then. Have you ever heard of this?" The idea that a roasting leg of lamb could produce flammable gasses seemed, well, preposterous. Until we Googled “exploding leg of lamb” and found a similar story by Nigella Lawson. She credited the experience to a faulty cooker. So we dug deeper and spoke to Elke, who said she cooked the lamb using a full bottle of red wine. At first, we didn’t think that was significant. Since most wine is roughly 12 percent alcohol, combustion seemed unlikely. But we dug deeper and realized that alcohol boils at a lower temperature than water (173ºF versus 212ºF). Things were starting to make sense. As her lamb roasted, alcohol vapors slowly escaped the Dutch oven, rising to the top of the oven. Since ovens cycle off and on, once the alcohol vapors reached a sufficient concentration, they easily ignited the next time the heating element came on. To avoid this, start the dish on the stovetop at a very low simmer, reducing the wine by about three-­quarters. This should allow the alcohol to mostly cook off (you likely will need to replace the liquid with water or stock before moving the pot into the oven). This question was answered in the May-June 2017 issue of Milk Street Magazine. Subscribe today at the link in bio.

Got a cooking quesiton? Email us at questions@177milkstreet.com or call 855-4-BOWTIE.

April saw Milk Street Radio play 20 Questions with @kenjilopezalt, walk the streets of Southie with @barbaralynchbos, and head to Korea to talk food and philosophy with Buddhist nun Jeong Kwan. Get the scoop in this month's newsletter. Link in bio.

FREE THIS WEEK: Chinese Chili & Scallion Noodles
Every cook needs a few back-pocket recipes that can be thrown together quickly from pantry staples. Sesame and red pepper-infused oil gave these quick noodles major flavor. Get the recipe for free this week. Link in bio.

This week on Milk Street Radio, Yasmin Khan (@yasminkhanstories) gives us a closer look at Iranian food and her personal journey with it. We'll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr. Aaron Carroll explores the truth about peanut allergies, Lior Lev Sercarz (@la_boite) takes us inside the world of spices and, as always, Christopher Kimball and Sara Moulton take your calls. Listen at the link in bio.

MILK STREET BASICS: How to Restore a Cast Iron Pan
Oil, Kosher salt, and a fair amount of heat is the perfect combination to restoring your cast iron to tip-top shape. Here's how.

"Lower is better!" says Ana Sortun (@sortunchef) of Oleana Restaurant in Cambridge, Massachusetts. The author of “Soframiz” tells us low heat is better for most cooking, especially onions and vegetables. “You should be able to hear your food cook,” she says. “A gentle sizzle is good but loud, angry sauteing noises mean that you are abusing your ingredients.” When you're in search of a sweet, clear onion flavor that complements and doesn't compete with other ingredients, cook them over medium-low heat; they should be translucent and soft, with little browning, when they're done. For more tips from food experts, come to our upcoming Milk Street Sessions, featuring @andreanguyen88, @barbaralynchbos and @chefpierrethiam. Sign up at the link in bio.
#milkstreetcookingschool #milkstreetsessions

For a lesson on why contrasts in texture and sensation are important in cooking, teens from the Boys & Girls Club of Dorchester made tahini brownies and then ate them warm with very cold tangy whipped cream. You can learn our basics, too, when you sign up for Cooking 101, our Advanced Flavor Workshop or any of our two-day Weekend Intensives, all offered at our downtown Boston cooking school. Proceeds from Milk Street's cooking classes fund these courses with the Boys & Girls Club and the Big Sister Association of Greater Boston. Sign up at the link in bio.

FREE THIS WEEK: Turkish Beans with Pickled Tomatoes
Fresh dill, pomegranate molasses and pickled tomatoes make a bright finish for creamy Turkish white beans. Get the recipe at the link in bio.

MILK STREET RADIO: The Mean Streets of Boston Chef, Barbara Lynch
This week, Christopher Kimball takes a tour of South Boston and learns about the secret life of chef @barbaralynchbos; Dr. Aaron Carroll campaigns for dissing the 5-second rule; @sortunchef gives a quick recipe for a midweek Turkish supper; and we present our recipe for soba noodles and asparagus. Listen at the link in bio.

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