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Asked 5 days ago by Anthony M.
how can I halve the Italian Travis tiramisu recipe
Answered by Elizabeth Mindreau
Hi Anthony, The recipe is available on our website. You have to type the name in with the accent - tiramisù - for the recipe to appear. You can also find it in our Backroads Italy and Season 9 TV (2017 to 2026) cookbooks as well as in the March-April 2025 issue of our Magazine. https://www.177milkstreet.com/recipes/tiramisu
Read MoreAsked Jul 31 by Phil H.
Hi - When I watch Milkstreet on the PBS app (I have watched seasons 4-6) it claims all recipes are available for free on the website. When I went to the milkstreet TV website, It says I have to be a member to access the recipes. Membership is not free. What gives? Thanks Much. Phil
Hi Phil - I believe we used to advertise free recipes in Season 3. Recipes from our TV show, books, magazines and social media have been available by subscription on our website for some time now. We apologize for any confusion.
Read MoreAsked Jul 27 by MICHAEL W.
Your recipe for Turkish Lamb and Bulgur Meatball Soup asked for a half cup of roasted red peppers. I don't know where you can buy a half cup of roasted red peppers, meaning I will need to buy the large jar of them that my grocery store stocks. Then I'll use the half cup and wonder what to do with the rest. I strongly request that in future recipes, you suggest how to store any leftover ingredients. Can they be frozen? How long will they keep in the fridge? Alternatively, you could cross-reference other recipes that would quickly use up the ingredient. Food waste is a global problem--You could be doing your small part by helping your readers store extra ingredients until they have another use for them.
Answered by Elizabeth Mindreau
Hi Michael - There are small jars (7-ounce) of roasted red peppers available in some grocery stores. If you can only find a large jar, you can freeze the remaining peppers (drained and stored in a resealable bag with air squeezed out). You can also add them to a sandwich (roast beef would be great), chop them and add them to scrambled eggs, a frittata, mac and cheese. You could also check out our recipe for Muhammara, a spicy-tart dip for flatbread made from walnuts and roasted red peppers. You would need an extra jar for this though. Enjoy!
Read MoreAsked Jul 26 by DAVE K.
how to spatchcock a chicken
Answered by Elizabeth Mindreau
Hi Dave, Below is a link to our guide for Spatchcocking a chicken. The technique (with a little additional effort) also works for a turkey. https://www.177milkstreet.com/stories/spatchcock-your-bird-for-faster-better-roasting
Read MoreAsked Jul 25 by Ann S.
I live at 7900 feet above sea level. My mom made popovers at sea level. I keep experimenting with her recipe to get them to pop. I don’t have a full proof solution. I’ve tried oven temp changes, cooking time, using blender to mix ingredients. Can you help me with a recipe that works at my altitude?
Answered by Elizabeth Mindreau
Hi Ann – Our recipes are developed at sea level in Boston, so we are not qualified to provide high altitude instructions.
Read MoreAsked Jul 24 by Alan G.
Watching several of your shows it's obviously a kitchen aid mixer being used. The presenter usually says speeds as "low", "medium low", "medium", etc. Unfortunately the kitche naid mixers I have use speeds of "off, stir, 2, 3, 4, ... 10". Besides translating the shows terminology to the actual speeds on the kitchen aid mixer, can you address the issue of kitchen aid saying never exceeed speed 2 when mixing bread dough, but your shows say things like "start on low then switch to medium". If medium is higher than 2 we are voiding the warranty on our mixers! Thanks in advance for providing clarity on this.
Answered by Elizabeth Mindreau
Hi Alan - We wonder if you have a smaller capacity bowl and therefore a lower horsepower engine? We typically don't go above medium for yeasted doughs, but it really depends on the heaviness of the dough. Mixing yeasted doughs with the hook does sometimes require a lot of mixing to develop gluten. You should use the speed you are comfortable with, according to your machine's instruction, but it might take longer. The best thing to do is pay attention to the visual cues we always give in the recipe.
Read MoreAsked Jul 20 by Michael O.
Biscuits rose up but all split and are falling over. Have a picture..
Answered by Elizabeth Mindreau
Hi Michael - The tipping over of the biscuit is a feature of a High Hat. In fact, the headnote says, "The “high hats” on these biscuits are the tops that tip to the side because of the robust rise in the oven." In his story about these biscuits, Chris writes, "You can also vary the size of the biscuit cutter—a 2 ¼-inch cutter is standard here—but a smaller one will produce super-high biscuits that are so top-heavy that they fall over and a larger cutter will mean a more stable, traditional shape."
Read MoreAsked Jul 19 by Joshua M.
In the instructions for the Salt-Crusted Focaccia, it says, "Heat the oven to 475°F with a baking steel or stone on the lower-middle rack." What's unclear is whether or not this is also the rack that you put the dough-filled pan on when you're baking it, or whether you bake it on a middle rack, and are using the steel/stone just to help maintain the temperature in the oven once you open it and put the pan in.
Asked Jul 16 by JESSE B.
(If a moderator gets a chance to delete the other version of this, I wasn't expecting "Enter" to submit...) I'm just flummoxed by how my favorite General Tso's chicken (or a number of other restaurant items) have chicken thighs so that they're delightful all the way through. I find when I try to prep them, it's all but impossible to remove all the bits that look suspect to me (membranes, etc) without reducing it to a few strands of meat, and if I'm not thorough enough, it's all goingy bits and unpleasant textures. I'm missing something; I tend to avoid it by substituting boneless, skinless breast meat for almost everything, but that's not the ideal solution. I know there's more than one way to cook them, so I guess while examples would be good, a more general understanding of what they require would be even better.
Hi Jesse - You don't need to take out all of the veins and membranes, etc. Just trim any excess fat or skin and cut the thighs to the size you need (if boneless). Most of the "suspect" bits will disappear during cooking.
Read MoreAsked Jul 15 by Thomas P.
What is the recipe for tomatoe rice soup?
Answered by Elizabeth Mindreau
Hi Thomas - Are you referring to our Tomato-Rice Soup with Caramelized Onion recipe? https://www.177milkstreet.com/recipes/tomato-rice-soup-caramelized-onion
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