GeneralAsked Jun 10, 2021 by Clifford V.
Enough "Fast and Slow" recipes!!! How about always posting a "normal" recipe to go with them? This idiotic fad will be over and you will have a site full of antiquated recipes. I search and find what looks like a great recipe and there is no link for a "normal" Dutch oven instructions. (I know some people love the instant pot- but they also loved the cabbage patch doll, the pet rock and the Tickle Me Elmo!)
Just one "Food Snob's" opinion
Answered by Lynn Clark
Hi Clifford -
We’re so glad you're exploring our recipes. I'm so sorry to hear that you're disappointed that we added the 100 or so recipes from our Fast & Slow Cookbook - our best seller to date! - to our website. We made this decision during the pandemic to give our subscribers, who might have an Instant Pot at home, access to these new recipes since so many of us were experimenting with different equipment and ingredients during this time.
There are still over 1,000 recipes on our website that do not require an Instant Pot. Many of the Instant Pot recipes are actually versions of recipes we've previously or subsequently published for stovetop or oven cooking, so look for duplicates of the recipe titles when you do a search and check them all even if the title is slightly different.
Best,
The Milk Street Team
Read MoreAsked Jun 06, 2021 by Sue E.
Is there a way my favorite recipes can be organized? There are so many wonderful recipes that I’ve saved that it’s hard to locate the one I want.
If I could creat different folders in which to organize recipes it would be most helpful.
Answered by Lynn Clark
Hi Sue -
Unfortunately, we do not have that option as of yet, but we appreciate your suggestion and will take it into consideration as we make further improvements to the website. Thanks for being an Insider! Best, Lynn C.
Read MoreAsked Jun 03, 2021 by Gary M.
The recipe calls for "white sugar" - is that regular sugar or powered sugar? Going to make a huge difference.
Please use the common name of items and be more precise - thanks
Answered by Lynn Clark
Hi Gary - White sugar is simply another commonly-used name for granulated sugar. Best, Lynn C.
Read MoreAsked Jun 01, 2021 by Dorothy R.
Good morning, I’d like to make this chowder and do not have an Instant Pot. How would I cook this using regular cooking methods?
Thanks.
Answered by Lynn Clark
Hi Dorothy - I can't give you exact instructions since we haven't tested this on the stovetop but it's pretty easy to convert. All of the instructions in Step1 would be the same except you would do it in a large pot on the stovetop. Once you add the potatoes, hominy, and broth (and you may need more broth since there will be evaporation on the stovetop that wouldn't happen in a pressure cooker), you will want to let it cook at a simmer until the potatoes are tender. Step 3 would be the same except you would do it on the stovetop rather than in the Instant Pot on the sauté setting. Hope that helps! Best, Lynn C.
Read MoreAsked May 20, 2021 by John P.
i can't seem to find a way to search recipes by name and/or ingredients
Answered by Lynn Clark
Hi John -
Have you reviewed the steps that our digital team laid out in this post - https://www.177milkstreet.com/discussion/discussion/comment/735#Comment\_735? Hopefully this should clear it up for you! Best, Lynn C.
Read MoreAsked May 17, 2021 by Carol J.
In general, when a recipe calls for broiling should you use the Low or High broiler setting? Or since all ovens are different do you just wing it?
Answered by Lynn Clark
Hi Carol - Others have had the same question (see here). Our Director of Recipe Development recommends the "high" setting to match the broilers in our kitchen. Best, Lynn C.
Read MoreAsked May 16, 2021 by Joshua H.
So this evening I made the current issue's cover recipe, risi e bisi and I noticed that it called for something called vialone nano but stated arborio rice would substitute. I then noticed the Milk Street store didn't have vialone nano rice at all. Have you considered putting together a package of specialty ingredients to be sold in your store in conjunction with whatever is in the latest issue? (I.E. vialone nano rice or specialty star anise for a Vietnamese dish or whatever, etc). I think that would be cool to just know a new issue is coming and that I've not going to have to mail order stuff piece meal to cook anything in it. By the way, the risi e bisi is fantastic! Totally wasn't expecting to like it as much as I did, but it was definitely a hit at my house.
Answered by Lynn Clark
Hi Joshua - Thanks so much for the suggestion! I will certainly pass it along to our Milk Street Store team. I do know that the store team does try to seek out specialty ingredients that can be found in our recipes whenever they can. In some cases, they just haven't found the right product yet. We are so glad to hear you loved the rice e bisi. We love it too! Best, Lynn C.
Read MoreAsked May 13, 2021 by Theresa M.
We've been gifted a quartered, frozen, small pig from a new farmer. 21 pounds in total: two front legs, two hind legs, one ?torso. I'll be cooking it off for my son and buddies. Do I brine it? (thaw then brine, or toss in brine frozen?) I would only think to moist bake it for a pulled pork, but I'm not sure if that's best. I have access to a gas grill, no smoker, two ovens. Help?
Answered by Lynn Clark
Hi Theresa - Lucky you! I don't think you need to brine it - if it's a young pig it's probably pretty fatty and succulent already. I would probably roast it low and slow and then crank the heat at the end to crisp the skin. Friend of Milk Street, J. Kenji Lopez-Alt, does this method in his guide to roasting a whole suckling pig at Serious Eats, which you can find here. Good luck and enjoy it! Best, Lynn C.
Read MoreAsked May 13, 2021 by Sally J.
Would it be possible to substitute dark rye flour in this recipe in place of rye flour? The source of the dark rye flour is Bob’s Red Mill.
Many thanks for all that you do for us!
Answered by Lynn Clark
Hi Sally - We haven't tested the recipe with dark rye flour so we can't say for sure what the results will be. That being said, a darker rye flour will yield a sticky toffee pudding with a more prominent rye flavor and, potentially, a denser texture. Also, be sure to substitute by weight rather than by volume to account for the difference in weight per cup. Best, Lynn C.
Read MoreAsked May 12, 2021 by James P.
How do I find recipes that I marked as favorites?
Answered by Lynn Clark
Hi James - Once you're logged into your account, you can click the "Account" button on the top right of the screen. Your favorites will be listed there. Alternatively, you can follow this link - https://www.177milkstreet.com/recipes/favorites. Best, Lynn C.
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