GeneralAsked Dec 17, 2020 by Clarence S.
I spent several yeas in Adana Turkey. One of my favorite meals was a dish made of sliced lamb (I think) tht was cooked in heavy oil (I assume olive) and served over Turkish bread deluged in the hot oil-served on a hot plate. I travelled & worked all over Turkey for years but seemed to find it only in Adana. I have searched for years & cannot find a recipe for it. Are you able to fid the recipe?
Answered by Lynn Clark
Hi Clarence - I checked in with Albert Stumm, one of our writers who traveled to Turkey for us, and he said that, while he had something similar in Instabul, he didn’t travel to Adana on his previous trip so is in unable to impart any real wisdom. However, we are hoping to return to Turkey in the next year or so, so we will definitely add this to our list of potential recipes to tackle! Thanks for writing in and bringing it to our attention! Best, Lynn C.
Read MoreAsked Dec 16, 2020 by Carol R.
Are there any plans to create cookbooks for children ages 5 and up? My son has the Tuesdays and Cookish cookbooks and would love to make recipes in those genres with his kids. They have a children's cookbook from America's Test Kitchen but the recipes are for foods like smoothies, chocolate covered bananas -- not really meals. It would be great to have a cookbook where the children actually work on making supper.
Answered by Lynn Clark
Hi Carol - We don't have a specific kids cookbook (and, as far as I know, no plans for one), but I cook out of the Tuesday Nights and Cookish books with my 8-year-old daughter all the time! Over the weekend, we go through the book together and pick out a recipe to make during the following week. She helps me shop for the ingredients and then we do prep and cooking together. The recipes in both of these books are pretty quick and easy so they lend themselves to kids' involvement. I am a huge proponent of involving kids in the process of cooking even if they are only capable of picking herbs or scooping flour so, in my opinion, really any recipe can be kid-friendly. Best, Lynn C.
Read MoreAsked Dec 13, 2020 by Glenda R.
I updated to Insider a couple of months ago. However the store still wants to charge shipping. After hearing from Milkstreet, I changed my password, cleared my browser and used a different computer. None of these corrected the problem. I have no clue how to resolve this.
Has anyone else had this problem? Could you fix it?
Answered by Evan Petto
Hi Glenda,
Thank you for writing in—we are more than happy to assist. Please be sure that you are logged in when browsing the store platform to access your Insider shipping benefits. An easy way to check is by clicking the account icon (between the gift card and cart icon at the top right corner of your screen).
https://i.ibb.co/bLBkdCd/Screen-Shot-2020-12-14-at-12-15-10-PM.png
A window should appear, allowing you to login via the prompt below. Simply click on the prompt to verify your details and log in using your Insider email and password. If you are already logged in on our main 177milkstreet.com, this will be automatically redirected for you.
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I have confirmed that the Insider benefits are working for you under your credentials. Please reach out to us at [email protected] if you continue to have any issues.
Best,
Evan
Read MoreAsked Dec 12, 2020 by Stephanie B.
I am looking for a kitchen scale to use in baking. My current scale is accurate to 1/2 oz, but falls short when I measuring in grams. What scale does Milk Street use? I could see the brand in the chart showing the conversion from volume to weight, but could not determine the model.
Answered by Lynn Clark
Hi Jennifer -
We love the Escali Digital Scale that we sell in the Milk Street Store. It's small, which is great for storage, but still provides the accuracy and features of larger, more cumbersome models. It can weigh items up to 11 pounds and will detect even the slightest weight change, down to a single gram.
Best,
The Milk Street Team
Read MoreAsked Dec 12, 2020 by Marc B.
Hello, new subscriber here. Was able to download a PDF of the 12 recipes feature. Went to attempt with past magazines and although the option is presented (iPad), the PDF’s are jarbled and incomplete. Can someone provide guidance for how to generate PDF’s of past magazines? THANKS.
Answered by Evan Petto
Hi Marc,
Thank you for your question. Milk Street does not currently offer PDF copies of back issues through our channels—our back issues are currently available to view on our magazine page.
Please send where you found this option to generate a PDF as well as the files presented to you to [email protected], where I will be happy to assist you.
Best,
Evan
Read MoreAsked Dec 11, 2020 by Stephanie K.
Hello, I purchased what I think is whole farro (as opposed to pearled) at the market and tried to cook it but it never got as tender as I've had it in restaurants. It was on the stovetop for over an hour. Any tips on how to cook whole farro? Thank you!
Answered by Lynn Clark
Hi Stephanie - You might want to try soaking it overnight in water. Then drain and cook it using the pasta method - adding the farro to salted boiling water and then cooking and draining. This should be faster. Best, Lynn C.
Read MoreAsked Dec 11, 2020 by Elaine S.
First, let me say the cake was delicious. I cook it at 350° for 45 minutes and it was done, however, why did my apples all sink to the bottom?
Answered by Lynn Clark
Hi Elaine - In order for the batter to hold the weight of the apples, I would ensure that the total weight of the two small apples called for in the recipe equals exactly 12 ounces. I would also ensure that the slices are as thin as possible (ideally, 1/8-inch thick) so there aren't any thicker, heavy slices that could sink in the batter. Hope that helps! Best, Lynn C.
Read MoreAsked Dec 10, 2020 by Sue H.
Please could someone give me a way to convert US flour to UK flour types.
I would love to be able to adjust my US flours to equate to UK plain flour and UK self raising flour.
Answered by Lynn Clark
Hi Sue - Plain flour is the British version of all-purpose flour, but with a much lower 7- to 10-percent protein content (American all-purpose flour is made with harder wheat, creating a 10-to 11-percent protein level). This can change the texture of tender-crumbed baked goods such as scones and sponge cakes but won’t affect those that require more gluten development, like cinnamon rolls. For more delicate desserts, I would use cake flour, which has 8 percent protein and is a closer match to plain flour. American self-rising flour contains baking powder \and\ salt, since this type of flour is often used to create Southern-style biscuits. UK self-raising flour contains only the baking powder and has a lower protein percentage. They’re basic equivalents, but tweaking may be required depending on the recipe. Pay attention to the salt content of the recipe and adjust accordingly. Good luck! Best, Lynn C.
Read MoreAsked Dec 07, 2020 by Anne E.
For the first time this week, I tried Hello Fresh. In the meal kit, I cooked a pork tenderloin with Bulgogi Sauce. It might have been the best sauce I have ever had in my life. How can I make Bulgogi Sauce? I looked for it at my local grocery store (Safeway) and didn't find a jar of it in the Asian aisle or the BBQ sauce aisle. If someone has something they could share with me, I'd be forever grateful. Thank you!
Answered by Lynn Clark
Hi Anne - Our Korean-Style Spicy Pork is actually a bulgogi recipe. Even better, it's from our new cookbook, Cookish, which means it comes together in a snap with a few flavorful ingredients. Hope you like it! Best, Lynn C.
Read MoreAsked Dec 07, 2020 by Richard W.
I tried making this twice. The flavors were wonderful, but each time the bottoms of the cauliflower or pan side down burned. What am I doing wrong?
Answered by Lynn Clark
Hi Richard - How disappointing! Just want to make sure you lined the pan with foil and put your pan in the middle position? If you use a darker, older sheet pan and don't line the pan with foil and liberally spray with cooking spray, the cauliflower may scorch. Also, if the rack is too low and your oven heats from below this could cause it to burn. If you are already doing both of these things, I would maybe lower the temp by 25 degrees and see if that slows down the over browning. It's possible that your oven just runs a bit hotter than ours. Hope that helps! Best, Lynn C.
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