GeneralAsked Jul 07, 2020 by Mark T.
I just saw this shortcut in "Prune" so had to try it out.
Just cook the pancakes on one side at low temperature so that it browns but until the bubbles pop then put on a sheet pan and finish for about two minutes in a 400 degree oven.
The results are amazing. Flipping makes them tougher.
Answered by Lynn Clark
Hi Mark - Cool idea! I bet you can make a lot more pancakes that way too. Good for when you've got a crowd for breakfast or brunch. Thanks for sharing! Best, Lynn C.
Read MoreAsked Jul 06, 2020 by Sally S.
Hello - for the Israeli hummus recipe, I soaked the chickpeas for 24 hours and forgot to add salt to the soaking water. Will the recipe still work or should I start over?
Answered by Lynn Clark
Hi Sally - You will likely get a fair amount of burst beans if you haven't added salt to the soaking water. This is because when unsalted beans cook their interiors end up swelling faster than the skins can handle. You can add salt to the cooking water which can reduce the amount of burst beans by about 10%, but I think my advice would, unfortunately, be to start over. Good luck! Best, Lynn C.
Read MoreAsked Jul 04, 2020 by Adam N.
The majority of the skewer recipes are specifically calling out that they be broiled in a oven. I get that the broil method yields the best results but I genuinely enjoy grilling outdoors with a cold beverage rather than broiling. Are there best practices one could recommend to convert these recipes to a grill. Such as temp, turning times and brushing on sauce schedules? Any other best practices one could recommend would be most appreciated!
Answered by Lynn Clark
Hi Adam - I imagine you can do most of these recipes on the grill. I don't have all of our skewer recipes in my head, but I think most would be best grilled over high heat to achieve the kind of char you want. However, I would still set up your grill for indirect cooking. That way you have a cooler zone to transfer them to if you find they are getting too much char. Good luck! Best, Lynn
Read MoreAsked Jun 30, 2020 by dale L.
how can i search for recipes
Answered by Lynn Clark
Hi Dale - You can search for recipes by using the small magnifying glass in the upper right hand corner. Or you can click the "RECIPES" tab on the upper left side of the webpage and scroll through the recipes. Hope that helps! Best, Lynn C.
Read MoreAsked Jun 30, 2020 by Suzanne W.
I rarely buy sour cream, and actually prefer yogurt as a replacement with much of what I assemble in the kitchen.
I'm always lookin for The Best pie crust recipe, and your Single-Crust Pie Dough recipe calls for 2 T of sour cream. May I substitute yogurt, for the sour cream? Would Greek yogurt, which is quite dense work better than whole milk yogurt?
Thanks
Answered by Lynn Clark
Hi Suzanne - We haven't tested this, but I think it would probably work fine. Just make sure to use full-fat yogurt. Good luck and let us know how it turns out! Best, Lynn C.
Read MoreAsked Jun 28, 2020 by Clifford V.
Hello,
# I did not receive the May/June issue. I went to your website and it says this: What should I do if one of my issues was never delivered?
"Visit Your Subscription and click Report Damaged or Missing Issue. We will try to resolve the problem as quickly as possible."
The only problem with that is when you click on the "Your Subscription" link, the words "Report Damaged or Missing Issue" DO NOT appear on the page- thus there is no link for it! (crappy web design!!). Is there an email or link I can address my concern?
Thanks
Cliff
Answered by Evan Petto
Hi Clifford,
I'm sorry to hear about your issue! I have spoken with our fulfillment team who will be sending out a replacement issue to you as soon as possible.
For future reference, here is an alternate way to access that request form:
Visit service.milkstreetmagazine.com and log in with a combination of your account number, ZIP code, and email address.
Click on "Report Damaged or Missing Issue", which is highlighted below as to where it should appear on the left sidebar.
Select the issue that you are reporting to be missing or damaged and click "Report". Your request will be completed and a new issue will be sent out ASAP.
Hope this helps.
Best,
Evan, Digital Content Director
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Read MoreAsked Jun 24, 2020 by Kristi M.
Hello!
i really love the Brown Bsmati Rice Pilaf with Spiced Beef and Green Beans recipe. The flavors are spectacular! My problem is that the rice is still crunchy at the end of the cooking time. I have made the recipe twice and the rice has been crunchy both times. The only change to the recipe was using one pound of beef instead of 8 oz. However, my friend also made the recipe as written with 8 oz. of beef, and the rice was crunchy. I’m perplexed. It is either not enough water or not long enough cookin time, or both. Please advise. I don’t want to abandon this recipe because its flavors are so good!
Answered by Lynn Clark
Hi Kristi - I'm so sorry that you're having difficulty with this recipe. I spoke with Courtney Hill, who developed the recipe, and she isn't 100% sure what went wrong, but suggested a few possible causes for your issues. First, make sure you are using brown basmati rice, not brown long-grain rice. This could make a difference in the cooking time and liquid-to-rice ratio. Courtney also recommends really rinsing and draining the rice well. You want to rinse until the water runs clear and then make sure to drain off any excess water. Let me know if this doesn't solve the problem and I'll check in with Courtney again! Best, Lynn C.
Read MoreAsked Jun 22, 2020 by Adam N.
Good Afternoon,
1) How to avoid setting off fire alarm repeatedly:D
2) How to not scorch bottom of pan
3) How to ensure garlic is not completely charred
So I did the coriander traybake recipe yesterday for roasted chicken. It took major vigilance to ensure that it actually turned out ok. I must be doing something wrong as it should not be this challenging. I was using an aluminum rimmed baking tray. By minute 20 the garlic was mostly charred so I had to remove them from the oven to salvage about half of them or they would have been completely burned. This also caused the fire alarm to go off. I’m aware of the requirement for skin to be placed upside so that issue is minimized. It did not work. After 20 minutes the chicken required about 20 more minutes to get up to temperature. This resulted in major scorching on the pan and constant smoking and fire alarm issues. Please advise what I’m doing wrong, thank you!!!
Answered by Lynn Clark
Hi Adam - Are you using a heavy duty aluminum baking sheet with at least 1" sides? I realize when we say "rimmed baking sheet" we are leaving that pretty open for interpretation. In most cases, any old sheet will do, but in this case you want to make sure you're not using a "cookie sheet" or "jelly roll pan." These are often too lightweight and either have no sides or very low sides. I haven't made the coriander-roasted chicken but I've done the traybake with pomegranate molasses - same technique - about a dozen times and never had issues with overcooking or smoking. For the garlic, it's important to make sure you put it in the center of the baking sheet and surround it with the chicken on all sides. You need the chicken to create a wall, essentially, to protect the garlic from overcooking. Other than those two things, I'm not sure what else could have gone wrong. Let me know if either of these things might have caused the issues. Best, Lynn C.
Read MoreAsked Jun 22, 2020 by Chas B.
Hi!
Just recently joined and feeling overwhelmed by all the recipes!!
My daughter cannot have dairy and we generally also follow a pescatarian/vegetarian diet.
Wishing I could sort through all these amazing recipes to filter out dishes that will work for my family!
Any suggestions?
Answered by Lynn Clark
Hi Chas - I spoke with our digital content team and we, unfortunately, don't have a filtering system in place in our search engine at the moment. However, we are currently working on website upgrades and this is definitely something we are working on! We appreciate your suggestion and always take these issues into consideration as we further improve our digital experience. Best, Lynn C.
Read MoreAsked Jun 22, 2020 by Gary H.
I've purchased four of your books, plus have the last 6 magazines. I've also watched most of your cooking classes. Let's say I want to make a kale-chicken recipe, how would you recommend that I look for a recipe that fits this criteria among all of the books/magazine I have? I know that I can search for "kale" in your search engine and it will give me a lot of recipes, but then how do I find that particular recipe in one of the books? Please help.
Answered by Lynn Clark
Hi Susana - Thanks for your question! At this point we don't have a master index (though most recipes can be found on the website). If you find a recipe in the website search, at this point, you would have to then look it up in the indices of the various cookbooks. Having a master index is a great idea, however, and I will pass that along to our editorial team. Thanks for letting us know! Best, Lynn C.
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