Milk Street RecipesAsked May 12, 2021 by Gregory H.
Was getting ready to go gather the ingredients to start marinating this lovely looking recipe, and realized that the recipe isn't specific about the bay leaves. Dried or fresh? Totally different flavor profile! Anyone have a clue?
I would assume dried since there's 10(!) of them and that seems like it would be a lot of fresh leaves, but I also see that the recipe specifically calls for dried oregano so now I'm not sure.
I'm looking forward to trying this recipe, so I don't want to muck it up.
Answered by Lynn Clark
Hi Gregory - Our recipes assume dried bay leaves when we call for bay leaves. If we call for fresh bay leaves we will explicitly call for them. Best, Lynn C.
Read MoreAsked May 12, 2021 by Chelsea H.
Is it okay to freeze the single-crust pie dough? If so, can it be done as a 4-inch disk? Or should it be fully blind-baked and then frozen? Thanks!
Answered by Lynn Clark
Hi Chelsea - You can freeze this for sure. I do it all the time around the holidays. You can freeze as a disk or roll and shape and freeze in the pie dish (unbaked). I wouldn't bake before freezing, though, for fear that the dough would lose too much moisture. Best, Lynn C.
Read MoreAsked May 06, 2021 by Claudia M.
In 2019 I made a large jar of preserved lemons, and I still have about 1/3 of it left. How do I know if it is still save to use? It does not smell "off", there is no mold/funny color, and it does seem to taste ok, but I am still a bit nervous about using it. Is there a rule of thumb or way to tell if something preserved has spoiled, other than sending yourself/family/guests to the er?
Answered by Lynn Clark
Hi Claudia - Most reputable sources would recommend keeping preserved lemons for about a year. Especially if the jar has been opened. Best, Lynn C.
Read MoreAsked May 06, 2021 by Ellen T.
Can I leave fennel seed out a a reciept or should I substitute with something else.
Capers I can do on the side-- I love them
He also hates mint, can I leave that out.
Answered by Lynn Clark
Hi Ellen - You can definitely leave fennel seeds out of a recipe, but it will, obviously, affect the flavor. Depending on the recipe, you can substitute with another seed such as cumin, dill, or caraway. You can also skip mint and, depending on the recipe, replace with parsley or cilantro. Good luck! Best, Lynn C.
Read MoreAsked May 06, 2021 by Patricia M.
I just watched today's episode and Briana Holt had juniper berries instead of rosemary for this cake. She added it to the batter but when I looked up the recipe here is not mentioned at all...would you let me know what is the quantity of juniper berries that she's ground and added to the flour part of the cake and how much for the syrup? Thank you so much!
Answered by Lynn Clark
Hi Patricia - We recently updated the web version of the cake to include instructions for making the cake using juniper as seen in Brianna Holt's version on the show. Our version is an adaptation of hers - we chose rosemary for our main version since it's more readily available - but here are the amounts/instructions for juniper:
If you’d like to try juniper, in a small skillet over medium, toast 2 teaspoons dried juniper berries until fragrant, 1 to 2 minutes; let cool, then pulverize in a spice grinder to a fine powder. Whisk 1 teaspoon of the ground juniper into the dry ingredients for the cake; use the remainder in place of the rosemary to make the syrup, but when transferring the syrup from the saucepan to a liquid measuring cup, pour it through a fine-mesh strainer.
Best, Lynn C.
Read MoreAsked May 06, 2021 by Brian T.
I just purchased Nong's Khao Man Gai Chicken & Rice Sauce. But I can not find either the sauce or recipes that use the sauce on your website. What recipes do you have for Nong's Khao Man Gai Chicken & Rice Sauce ?
Answered by Lynn Clark
Hi Brian - If you go to the Milk Street Store under the description for the item, we include a "How to Use" section at the bottom. I've copied and pasted that info below on how to use this and a recipe suggestion for using it:
# HOW TO USE
Delicious on its own, the sauce is ready to give a boost to stir-fries, noodles and rice bowls as is—or it can be doctored up with a few additions to suit your mood and your food. Sliced fresh chilies can add heat, minced shallots heighten its sweet-savoriness, fresh herbs like cilantro lend freshness, and a spoonful of oyster sauce will deepen umami notes. It’s great as a glaze brushed across chicken or pork before tossing on the grill. Try this sauce in our Spicy Stir-Fried Chicken and Snow Peas—just use ¼ cup Nong’s instead of the oyster sauce and gochujang.
Best, Lynn C.
Read MoreAsked May 01, 2021 by James M.
The Milk Street store is showing the Pic's peanut butters "with salt" are not in stock, but there's no button for us to get a re-stock notification. Will this product, with salt, be stocked again?
Answered by Tonya Johnson
Thank you for reaching out! We will be restocking the Pic's peanut butters with salt and we are working on a correction to the restock notification. We should have this up and operational very soon. We appreciate your feedback!
Read MoreAsked May 01, 2021 by James M.
In the Milk Street store, under the Kotobuki Clay Rice Cooker, there is a picture of a hotpot dish with broth, seafood, tofu and dried shiitake mushrooms. Could we get a recipe for that dish or any authentic Asian hotpot dish. Thanks.
Answered by Tonya Johnson
Here is the link to the recipe:
https://www.justonecookbook.com/chanko-nabe-sumo-stew/
Read MoreAsked Apr 28, 2021 by Alena P.
I accidentally added the madeira to the marinade when it was supposed to be added as a later step. What affect will this have on the marinade?
Answered by Lynn Clark
Hi Alena - I'm assuming you already finished this recipe but we did not include the madeira in the marinade for two reasons. First, because it's a fortified wine. Fortified wines have a higher alcohol content than regular wine and, when used in the oven, can ignite under the right (wrong?) circumstances - a covered pot, an increase or decrease in oxygen in the oven, etc. Second, because we didn't want to dull the flavor of the madeira during the long braise. Since we haven't tested this I would probably recommend that you cook this on the stovetop before so the alcohol in the madeira has a chance to burn off before transferring it to the oven. Best, Lynn C.
Read MoreAsked Apr 28, 2021 by Deborah E.
How to I convert a recipe for a multi cooker to cooking in a regular oven?
Answered by Lynn Clark
Hi Deborah - There is no general conversion for Instant Pot recipes, but some of the recipes in our Fast and Slow cookbook that are now on the website are based on recipes we've developed using more traditional cooking methods. Look for duplicates of the recipe titles when you do a search and check them all even if the title is slightly different. Hope that helps! Best, Lynn C.
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