Lynn C. (Q&A ID 662)
Lynn C. (Q&A ID 662)
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Hi Josh - Unfortunately, we don't have a mincemeat pie recipe (yet!). We will pass along the suggestion to our editorial team in hopes that they add it to a future lineup. Best, The Milk Street Cooking Team
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Hi Joanne - We would suggest no more than a day or two ahead. Since the cake needs to be uncovered while stored in the refrigerator, we wouldn't want it to take on any off flavors while in the fridge for too long. Best, The Milk Street Cooking Tea…
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Hi Chelsea - Unfortunately, Gourmet Standard went out of business a few years ago. Since we don't do product reviews, we can't offer a tested recommendation. However, our friends over at Serious Eats have done a recent piece on some suggestions tha…
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Hi Kyle - We think it really depends on the hydration level of the dough. Softer, wetter doughs, like our focaccia, are generally fine at higher speeds since the dough is so loose it's not really taxing the motor of the mixer. However, for firmer, …
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Hi Tonya - If you're making something that is cooked you could add ground coriander when you add garlic, onion, or spices. Coriander is the seed of the cilantro plant so their profiles will be similar however, when dried and ground, the flavor isn'…
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Hi Harsh - Many desserts can be made on the stovetop. Here are just a few: https://www.177milkstreet.com/recipes/stovetop-chocolate-cake - this recipe is very versatile. It can be frosted or flavor profile changed (try adding cinnamon and chili powd…
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Hi Angela - If you want to email info@177milkstreet.com, they can put you in touch with our web team who may have more information on whether this feature is in the works for a future iteration of the website. Unfortunately, only the cooking team …
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Hi Sheree - We don't have a recipe for this, but in a quick search on the Internet I found a couple that might be similar to what you are remembering: https://food52.com/recipes/88530-best-german-chocolate-pie-recipe https://www.thespruceeats.com/g…
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Hi Amy - Spanish chorizo in this country is sold cured and smoked so, yes, that is correct. In this recipe, we are slicing and cooking in order to release some of the oil from the chorizo, which helps flavor the dish. Hope that helps! Best, The Mil…
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Hi Allison - As mentioned in the headnote of the recipe you can omit it - The chickpea flour helps to thicken the soup and lends a silky texture; if you prefer to omit it, just add all of the chicken broth to the soup at once. You could also subs…
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Hi MJ - According to the FDA, this is not recommended nor food safe. Here is what they say: "Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to par…
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Hi Josh - Although we didn't specifically test this, we probably wouldn't recommend it. This recipe is based on a pretty specific balance of potatoes to liquid to achieve the proper texture. The concern is that, while soaking, too much starch would…
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Hi Karen - 2% milk and whole milk are so close in fat percentage (American whole milk is 3.25%) that we don’t think it makes much difference in most recipes. However, if you feel like you want to add a little extra milk fat, a couple of tablespoons …
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Hi Cindy -These should work: https://fancyflours.com/products/fluted-rectangle-cutter-set-of-4.html?sku=1600RMFR4&gclid=Cj0KCQiA6vaqBhCbARIsACF9M6nk5y2ZT_oe6DoOsicTXth9TbwmpOvPA2TcpWLjldc-cuOnWgwOZVEaAmumEALw_wcB https://www.amazon.com/Fluted-Rectan…
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Hi John - The meringue texture should be light and flowy more like the topping to a lemon meringue pie than a marshmallow. Unfortunately, weeping can be an issue with meringue. Was your meringue whipped to stiff peaks? Sometimes if it’s under beate…
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Hi Tara - Have you tried our Yelapa-Style Chocolate Pie? It has both cornstarch and egg yolks to thicken and it holds its shape whether at room temperature or chilled. Best, The Milk Street Cooking Team
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Hi Robert - Yes, this recipe is missing Step 1, I believe it's because this is one of three similar recipes for roasted acorn squash. I've included the instructions below: Heat the oven to 450°F with a rack in the middle position. On a rimmed bakin…
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Hi Chelsea - We don't have a rolled cake recipe at Milk Street, but there are a few tips that might help you succeed: A rimmed baking sheet or jelly roll pan would be our pan recommendation While the cake is still hot, roll it into a spiral on a c…
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Hi Mike - They probably *do* mean coconut cream and it likely has to do with all of the boiling done in the recipe. That's because coconut cream is higher in fat than coconut milk (about 20% for coconut cream and only 9-15% for coconut milk). This …
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Hi Donna - We haven't baked with coconut sugar much here at Milk Street and baking with sugar alternatives can be tricky, but coconut sugar works pretty well in a 1-1 substitution for white, granulated sugar as long as you manage your expectations.…
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Hi Claire - Unfortunately, we don't have a recipe for blueberry pie at Milk Street, however most blueberry pie recipes can be made with fresh or frozen blueberries. The key with any blueberry pie is to add a thickener - clear-gel, tapioca, or pecti…
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Hi Mary - Since we haven't tested this with only lentils, we don't know exactly how to modify it to make sure you have the correct ratio of liquid to lentils for the pressure cooker. We would probably recommend this lentil and spinanch soup recipe …
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Hi Joshua - This technique is strictly about *peeling* the eggs, not cooking them, so it should work regardless of how you cook them. The idea is to take hot eggs and chill them quickly to allow the albumen membrane of the egg to contract and releas…
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Hi Todd - If you go to the TV tab on the website and click on the individual episodes from Season 7 so far, you will find the recipes from that episode linked on the page. Hope that helps! Best, The Milk Street Cooking Team
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Hi Josh - While any gluten-free flour *can* work in a roux-based gravy recipe, one type provides the best results - sweet rice flour aka glutinous rice flour (despite the name, it contains no gluten). Sweet rice flour is made from ground sticky ric…
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Hi Lindsay - We actually did a version of this recipe for our Freezer Door Meals feature on social media. Here is a link to the video and Rosie's defrosting instructions on Facebook. Best, The Milk Street Team
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Hi Chelsea - Without seeing the whole recipe it's hard to fully troubleshoot your recipe, but we do think there is too much sugar in this recipe. 2/3 cup of sugar is a LOT - most recipes call for about 2 tablespoons of sugar. Too much sugar can inh…
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Hi Brenda - Sorry for the delay in getting back to you. The correct amount is 1/3 cup rosemary (leaves only). The recipe was updated as the magazine went to print and, unfortunately, never got updated in the web version. We will make sure it's fixed…
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Hi Cathy - You are correct - the beans and sausages are baked *uncovered.* Best, The Milk Street Cooking Team
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Hi Marla - Although we haven't tested this, we think this should work since it's a similar-style of pie (custard-based). Let us know how it works out! Best, The Milk Street Cooking Team