Milk Street RecipesAsked Mar 19, 2021 by Gerald E.
IF I want to make the dough in advance do I let it rise the 5 1/2 to 6 hours before I refrigerate or right after I am done mixing the dough.
Answered by Lynn Clark
Hi Gerald - You want to let it rise the 5 1/2-6 hours first. The dough can then be transferred to the baking pan. After it has settled in the pan, cover tightly with plastic wrap and refrigerate. The next day, prepare the toppings. Uncover, top the dough with the olives and tomatoes, and let stand at room temperature for 45 minutes, then finish and bake as directed. Best, Lynn C.
Read MoreAsked Mar 17, 2021 by Katherine K.
I bought this and received it this week. My plan was to review it on the product's page but couldn't see how to though there were several posted. I wanted to review it because some l were slightly negative and I wanted to address them. It is lightweight but not flimsy. Instead of broiling tomatoes, peppers and garlic to make a fresh salsa, I used The Kozmatik. It worked perfectly; nothing dripped through onto the burner and it was easy to clean. If someone could tell me how to post a review with the product, I'll give it five stars.
Answered by Lynn Clark
Hi Katherine and Vi - I checked in with our Milk Street store team and they let me know the following, "We send out an automatic review email about 28 days after the item ships. If it's past that time significantly, I would suggest checking a spam folder - or the customer can reach out to us directly and we can manually re-send the review. Once they have it, it doesn't expire -- you could review something months after receiving the email." Hope that helps! Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Michael A.
Every time I attempt at uploading my profile pic, I get the below message. Please advise.
Answered by Michael Andrus
Request failed w/ status code 500.
Read MoreAsked Mar 16, 2021 by Michael A.
I this is my favorite knife in the kitchen! Question: May I use my electric knife sharper (factory set 17.5 degree ceramic wheel) keep the blade keen? Also, will the .5 variance in the degree damage/affect the blade?
Answered by Lynn Clark
Hi Michael - the maker of our Kitchen-to knife recommends between a 15-17 angle for sharpening. Hope that helps! Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Nancy K.
I've become intrigued with almond flour baking recently. I'm not GF, just am looking for variety. I've tried almond flour scones with unsatisfactory results. All the recipes I find call for melted butter, instead of cold butter cut in to the dry ingredients. The resulting dough is more like a sticky batter, and the texture is odd. Would it work to use a more traditional method (cold butter cut in like pastry) with almond flour? Should I sub some wheat flour for some of the almond flour? Thanks!
Answered by Lynn Clark
Hi Nancy - Since you are just adding almond flour for flavor, I would start by substitute a smaller amount of almond flour for wheat flour. We generally recommend substituting no more than 1/4 of the flour in the recipe with almond flour. Since almond flour lacks gluten and is much higher in fat and moisture than all-purpose flour, any more than that will significantly throw off the texture of baked goods. Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Jim L.
Regarding this recipe https://www.177milkstreet.com/recipes/beer-braised-short-ribs-cookish
Can or should I brown the short ribs prior to braising? I watched the video and Rosie just put everything in the baking dish for the braise and I am wondering what flavors are added or lost by browning the short ribs first.
Jim - long time reader, 1st time questionner
Answered by Lynn Clark
Hi Jim - We found we didn't need to bother with pre-browning the ribs as we didn't notice any significant flavor differences. Since the ribs are uncovered and returned to the oven, we let the oven do the browning for us instead. Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Caolifhionne M.
Something besides parsley to use in place of cilantro? There is a pretty severe allergy to it in the family.
Answered by Lynn Clark
Hi Caolifhionne - 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't as potent. Also, instead of substituting with just fresh parsley, add a a splash of lemon or lime juice. Cilantro has a grassy flavor with citrus notes so the grassiness of parsley combined with the citrus juice can replicate it better. And, depending on the dish, you could also substitute with basil or, if you can find it, Thai basil. Both of these would be good in southeast Asian dishes or tomato-based Mexican dishes. Good luck! Best, Lynn C.
Read MoreAsked Mar 14, 2021 by Laura I.
Hello - Can we make recipe requests? Would love to see the rendang recipe formatted for my instant pot. Also would adore a delightful Milk Street treatment of the different varietals of Curry Laksa...my favorite one was a Sarawak style of tamarind base that I found enroute towards the Orangutan preserve in the Borneo jungle. There is a hut style Hilton long house you can stay at nearby. Also I love Nasi Lemak and would love a discussion on what to substitute for curry leaf in an American kitchen.
Also as for satay...the Singaporean recipe is good but my family recipe takes 3 days. Could we explore Malaysian-Chinese style. We cook the satay sauce for 6 hours and serve it with a cold pressed rice cake and cucumber slices. The sauce is like a fondue and the meat just an accompaniment.
Huge fan. Thank you for considering.
Laura
Answered by Lynn Clark
Hi Laura - Thank you so much for these great suggestions. I will pass them along to the editorial team so we can hopefully tackle them in the future. Best, Lynn C.
Read MoreAsked Mar 12, 2021 by Jean M.
I bought a package of sprouted lentil blend and am having trouble finding "sprouted lentils " recipes. do I use just like "unsprouted" lentils?
Answered by Lynn Clark
Hi Jean - You can cook sprouted lentils just like you cook regular lentils. They can also be consumed raw but only if they are labeled as "ready to eat." Best, Lynn C.
Read MoreAsked Mar 09, 2021 by yvonne D.
This recipe is fantastic! Can I simply double the whole thing to make for a crowd? And would there be any time adjustments with the Instant Pot? Thank you!
Answered by Lynn Clark
Hi Yvonne - Since we haven't tested this I can't say for sure. We do have another F&S recipe for carnitas that calls for 3 lbs. of pork so I know you can increase the amount of meat and it shouldn't affect the recipe. Increasing the other ingredients, however, may cause it to go over the max fill line. Just make sure it all fits and check out the carnitas recipe for cooking times and guidance. Best, Lynn C.
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