Elizabeth M. (Q&A ID 13500)
Elizabeth M. (Q&A ID 13500)
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- Elizabeth M. (Q&A ID 13500)
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Hello Sherry, As a Milk Street Insider, you can take our self-paced skillets class for free. Just log in to find that information. You can also pre-order our new carbon steel wok from the Milk Street store; it is currently being offered for a specia…
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Hello Robin, Thanks so much for your comment and suggestion. We actually are in the process of categorizing our recipes at this time, so that our followers will have easier navigation tools to our over 2,400 recipe collection. Soon you will be able…
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Hello Ray, We are sorry to have disrupted your tradition of sharing our magazines (a really nice idea!) after purchasing the printed Annuals. We do publish an updated PDF index (like the one we sent you) of all magazine recipes at the end of every y…
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Hello T C, This is a great question. We checked with our recipe developers and they said that they did not test this recipe with buttermilk but think that, since it uses so little of the milk powder, it should work fine. However, buttermilk (whether…
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Hello Joshua, We are so pleased to hear that you made the Torta al Limone cake and enjoyed it! We do like a touch of salt in our baked goods. Happy baking! Best, The Milk Street Team
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Hello Kevin, Thank you for your feedback. Because of the pandemic, we had to film a lot of solo segments. We are planning to film more two-person segments in the future! Best, The Milk Street Team
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Hello Ray, I am sorry to tell you that we no longer print the magazine annuals. We can send you the 2022 Index in pdf form. Best, The Milk Street Team
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Hello Ravi, Thank you for your Digital Content Subscription. We don’t currently have a Milk Street app, and you won’t be able to download the episodes, but you can stream the show in a few places. Your best options right now are to stream it on our …
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Hello Susan, We appreciate your concern for the relief efforts in Turkey and Syria. In the May-June issue of our magazine, which will be out soon, we encourage readers to support the World Central Kitchen. This group, started by restaurateur José An…
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Hello Amy, Thank you for your patience while our website developers actively work to improve the site’s search features and adding more search capabilities. Best, The Milk Street Team
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Hello Constance, We are sorry for your frustration with our recipe search function. Our website developers are actively working on improving the site’s search features and adding more search capabilities. We appreciate your patience. Best, The Milk …
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Hello Marsha, We are so glad that you enjoy our recipes and will pass your suggestion of an app along to our Technology Team. Best, Milk Street Team
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Hello Kathie, Thank you for reaching out and we are sorry to hear this! It sounds as if your printer is not able to communicate with our website at this time. This may be due to the pop-ups being blocked on your settings. You will need to go into yo…
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Hello again Wendy, We checked with our Recipe developers and the TV production crew in an attempt to locate the Shrimp and Asparagus recipe you are looking for. Unfortunately, the recipe is not ours. Perhaps you have confused us with another Boston-…
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Dear Lynn, Perhaps you have already found the solution to making doughy centered Mexican wedding cookies. If not, this article from Food 52 might be able to help. The author mentions "The addition of ground-up nuts almost guarantees tender cookies."…
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Hello Brenda and Sarah, We apologize for any difficulties you've had searching for recipes on our website. Our website developers are actively working on improving the site’s search features and adding more search capabilities. We appreciate your pa…
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Hello Hank, Our editorial director visited Hungary recently and brought back some tubes of paprika paste for our recipe developers to work with. The store team is also looking for one to sell in our store so hopefully we can make it easier for you t…
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Hello Jacob, We see that you wrote a while back inquiring about a list of Milk Street pantry ingredients. Perhaps you have seen our "Cook What You Have" cookbook. It contains a section of "Milk Street Must Haves," which is a list of the top 25 pantr…
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Hello Wendy, Thank you for joining Milk Street! We appreciate your patience as there is a lag time for the episodes to be loaded. We probably can send you the recipe. Can you please provide a little more detail as to the recipe you are looking for? …
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Hello Scot, We are sorry that your chocolate glaze didn't turn out as expected. Since we don't list water (unless it is boiled or chilled) in the ingredients list of our recipes, we wonder if you may have accidentally overlooked the 1 inch of water …
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Hello James, I'm afraid we do not develop recipes using gluten free flour. The King Arthur Flour website has a lot of good information for making gluten free pie crust. You can use one of theirs and fill it with the Yelapa-style fillings. Best, The …
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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
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Hello Charles, In food writing, a headnote is the information found at the top of a recipe. It is used to introduce special ingredients, techniques or other information about the dish to be prepared. The website Food52 has a fascinating article tell…
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Dear Janet, We generally prefer fresh tomatoes because canned diced tomatoes contain calcium chloride which prevents the tomatoes from breaking down. That said, you can substitute a 14.5-ounce can of diced tomatoes with their juices for 1 pound of f…
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Hello Michael, We recommend that you take a look at the New York Times product review website Wirecutter or the Serious Eats website for good information on non-stick skillets. Best, The Milk Street Team
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Hello Karen, Yes, the Three Layer Spice Cake was adapted at Milk Street from a Claire Ptak recipe. It's delicious and quite beautiful! According to our baking expert, the filling and frosting that go between the layers of cake are very soft and the …
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Hello Janet, We have had a glitch in the replies recently and we are back to answering the questions as soon as possible. Thank you for your patience! Best, The Milk Street Team
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Hello Leta, Thank you for filling out the book survey. We will pass your suggestion along to the Editorial Team. Best, The Milk Street Team
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Hello Craig, We do not currently have any cranberry sauce recipes, but it sounds like you are making some good ones. The internet is full of recipes. The New York Times Cooking website has a lot of good information, but you have to be a subscriber t…
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Hello Sarah, I'm afraid we do not develop recipes using gluten free flour. The King Arthur Flour website has a lot of good information for making gluten free pie crust. Best, The Milk Street Team