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Asked 20 hours ago by MELODY S.
Hi - will the Nov/Dec print issue be available soon?
Answered by Elizabeth Mindreau
Hi Melody - It looks like you have a Digital Subscription which means that you can access the recipes and other magazine content online but will not receive the printed issues. If you have a question about your Subscription plan you can contact [email protected] directly.
Read MoreAsked 2 days ago by Ann R.
From the TV show last year ('25) the pumpkin pie with the booze in it (maybe whisky)
Answered by Elizabeth Mindreau
Hi Ann - I think you are referring to the Pumpkin Tart with Honey-Orange Whipped Cream. It contains bourbon. Do you have a question about it?
Read MoreAsked 2 days ago by JENNIFER L.
Hi the recipe calls for unsweetened shredded coconut and gives a measurement in cups and in grams. My question is: are you using frozen, unsweetened shredded coconut? Or are you using the dried kind? Thanks very much.
Answered by Elizabeth Mindreau
Hi Jennifer - We use the dried kind that you find in the baking aisle.
Read MoreAsked 3 days ago by WILLIAM W.
Headnotes say pie can be refrigerated for a few days. Step 5 of the filling says the pie can be refrigerated UP TO 24 HOURS. Which is correct? Thank you!
Answered by Elizabeth Mindreau
Hi William - The headnote says that the sweet potatoes (for the pie filling) can be roasted, mashed and refrigerated in an airtight container for a few days. The baked pie can be refrigerated for up to a 24 hours.
Read MoreAsked 4 days ago by Sara B.
Can you please provide a step by step pictorial for the new way Chris is doing his Thanksgiving turkey or a video. It would be helpful to see where to cut the bird. Thanks!
Answered by Elizabeth Mindreau
Hi Sara - Are you referring to Chris's Roasted and Braised Turkey with Gravy? I'll pass along your suggestion for a step-by-step illustration or step shots.
Read MoreAsked 4 days ago by Kathryn L.
Does the handle on this skillet get hot during cooking or is it protected?
Answered by Elizabeth Mindreau
Hi Kathryn - The handle is metal so it could heat up from the pan itself or the hear from the burner. It would be a good idea to have a pot holder handy when using this skillet.
Read MoreAsked 5 days ago by mark R.
Can I leave them to rise longer so that I can bake two batches at once? Or can I just double the recipe?
Answered by Elizabeth Mindreau
Hi Mark - We have not tested doubling this recipe, so we cannot guarantee the results. That said, if you have a large enough mixer (8-quart bowl), you could give it a try. We don't recommend using a standard-size (4.5/5-quart bowl) home mixer for this. It should be fine though to let one batch proof while you make the second batch of dough.
Read MoreAsked 5 days ago by mark R.
Can I make the dough and freeze it for use later?
Answered by Elizabeth Mindreau
Hi Mark - The pão de queijo can be baked first and then frozen and reheated in a 350°F oven for five to 10 minutes (do not thaw before reheating). Cool them completely before freezing.
Read MoreAsked 5 days ago by RoseMary C.
Can I peel potatoes and keep in cold water until using? Do I mash in step 2 and again in step 4 Thank you Rosemary C.
Answered by Elizabeth Mindreau
Hi Rosemary - Yes, you could keep the potatoes in water before cooking. Be sure to rinse and drain them before adding to the Dutch oven. You mash the potatoes in Steps 2 & 4. See the information in the Recipe Tip about mashing rather than stirring: After the potatoes are mashed, don’t stir in the water. Instead, mash with the potato masher until the liquid is incorporated; this ensures the consistency doesn’t become gluey.
Read MoreAsked Nov 04 by KATHY C.
I find it impossible to pull up recipes I see on tv.
Answered by Elizabeth Mindreau
Hi Kathy - Could you please provide a little more information about the soup to help us locate it? Is it possible that you are referring to the Taiwanese Beef Noodle Soup? https://www.177milkstreet.com/recipes/taiwanese-beef-noodle-soup
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