Milk Street RecipesAsked Oct 09, 2022 by Peter G.
Is it true that the bacon (unlarded and uncooked) only gets added to the egg/cream mixture right before going in the oven? Normally, the bacon would get larded on its own or along with the onions and mushrooms. Any leading opinions?
Answered by April Dodd
Good question, Peter. Because this recipe uses Canadian bacon, we liked the results when the chopped Canadian bacon is simple added to the egg mixture at the end. Unlike traditional bacon, which is from the pork belly, Canadian bacon is from the loin and is much less fatty, meaning there isn't much fat to render out were it to be cooked earlier in the process. If you are using bacon instead of Canadian bacon, I would recommend cooking the bacon on its own at the very beginning of the recipe, until it is crispy and the fat has rendered out; then, cook the onions and mushrooms in the rendered fat and add the crispy bacon in right before it goes into the oven.
-April D.
Read MoreAsked Oct 03, 2022 by Samantha V.
I started making this rhubarb cordial in the spring and forgot about it in the fridge until now (so probably 4-5 months). Is there any reason this would not be safe or good to drink? https://smittenkitchen.com/2020/05/rhubarb-cordial/
Answered by April Dodd
Samantha - the high alcohol content of gin and the natural acidity of rhubarb make this cordial an unattractive environment for unfriendly bacteria, which is good news for you. However, because this is not a Milk Street recipe, we cannot provide you a guaranteed answer here. A surefire sign that you should toss it would be any signs of visible mold growth or off aromas. I would also encourage you to send a note to Deb Perelman and / or David Lebovitz, if you can, as they will surely have more concrete insights about their recipes.
Read MoreAsked Sep 20, 2022 by Stefanie C.
Hi, all. I'm new to Milk Street. I follow a mainly plant-based diet and finding it difficult to easily find only the vegetarian recipes. Is there a way to filter in/out meat when I'm searching recipes? Thanks.
Answered by April Dodd
Great question, Stefanie. Unfortunately, we do not have a vegetarian filter on the website. A couple of things you can do: 1) under recipes, select the cookbook "Vegetables," which is all vegetarian; 2) start a search with an ingredient (e.g., broccoli, tofu, chickpeas) you definitely do want to use, which will narrow the results; and 3) join us at a vegetarian livestream class, all of which are included at no additional cost with your Insider membership. You can see our vegetarian virtual classes here. When signing up, be sure to do it from our class calendar page to access your Insider benefit.
-April D.
Read MoreAsked Sep 20, 2022 by George N.
Love watching your show and I'm a paying customer.
I noticed your recipe for this flat bread called for lard, yet I went back to the show that made this recipe and no lard was used, yet the dough came together nicely.
Why did you add lard to the ingredients?
Thank you.
George N
Answered by April Dodd
Hi George - when I look at the Za'atar Flatbreads Recipe (https://www.177milkstreet.com/recipes/zaatar-flatbreads), I don't see any lard called for, nor is there lard in the yogurt dough (https://www.177milkstreet.com/recipes/flatbread-pizza-dough) that is recommended. If you point me to the specific recipe that you see the inconsistency in, I'll be happy to help!
-April D.
Read MoreAsked Sep 20, 2022 by kate F.
How do I return the cookbooks I purchased - I did not receive a shipping label.
Answered by April Dodd
Hi Kate - Sorry about the inconvenience. Please send an email to [email protected] to get support with your return.
-The Milk Street Team
Read MoreAsked Sep 16, 2022 by Susan J.
What's the story. Now there are ads interrupting the text of the recipes? And the space filled by the ads becomes a blank space on the print page? I pay for this magazine - it's disruptive to have ads show up in the middle of a recipe.
Answered by April Dodd
Hi Justin - we raised these comments with our web developers and I'm happy to share that the printing formatting issue is resolved. If you use the print function on the left-hand side of the screen, ads should no longer interfere with the formatting of the recipes.
Read MoreAsked Sep 15, 2022 by Janet S.
Are the self -paced online cooking classes free for Inside members? If so, how do I access?
Answered by April Dodd
Janet - Yes, our self-paced online classes are included with Insider membership at no additional cost. To access them, first be sure that you are logged into your account on our site, www.177milkstreet.com. Then, head over to our online class calendar, which you can find under the "school" header or here: https://www.177milkstreet.com/school/classes/online-classes. When you click on a class from that list, the cost will automatically drop to $0 when you move to Eventbrite to complete your registration. We look forward to seeing you at a virtual class soon!
-April D.
Read MoreAsked Aug 19, 2022 by Peter G.
1) Am I an active member?
2) If so, why can't I access recipes, especially those from years past (e.g., Orange-Clove Creme Fraiche Ice Cream from 2017)?
Answered by Lynn Clark
Hi Peter - I don't have access to subscription information, but you can check your current status by logging into the website and clicking "Account" in the upper right hand corner. This should show your current subscription level. If you can't find it or it's not clear, you can contact the subscription department via email at [email protected] or telephone at 866-400-0537. If you are having trouble locating the recipe for the Orange Clove Crème Fraîche Ice Cream you can find it by following this link - https://www.177milkstreet.com/recipes/orange-clove-crème-fraîche-ice-cream. Best, Lynn C.
Read MoreAsked Aug 19, 2022 by Stacie P.
For the pie crust recipe with the corn starch, what is the recommendation for freezing it? Can I freeze it in the disc right after I make it?
Answered by Lynn Clark
Hi Stacie - You can definitely freeze this pie crust! Just make sure it's well protected by first, wrapping it in plastic, and then placing it in a gallon-sized freezer bag after you've formed it into a disc. This will keep it safe from freezer burn or picking up any off flavors from the freezer. Then thaw it in the refrigerator overnight before you want to use it. Best, The Milk Street Team
Read MoreAsked Aug 12, 2022 by Alice A.
I was told to post here so that is what I am doing. Please cancel my subscription.
Answered by Lynn Clark
Hi Alice -
This Q&A Board is meant for cooking questions so I'm not sure why you were referred here. You can manage your subscription by following these instructions, which can be found on our "Contact Us" page. If you have further questions please call customer service at 866-400-0537.
Log into our customer service portal to view your subscription status, update your information, make a payment, change your auto-renewal status, or cancel your membership.
You can also manage your digital, print + digital, or Insider membership by logging into your account, located on the top right corner of the screen for both desktop and mobile users. Once you are logged in, click on your Account. Go to the YOUR SUBSCRIPTION tab where you will find links to manage the most common requests.
Best,
The Milk Street Team
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