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Asked Nov 04 by KATHY C.
I find it impossible to pull up recipes I see on tv.
Answered by Elizabeth Mindreau
Hi Kathy - Could you please provide a little more information about the soup to help us locate it? Is it possible that you are referring to the Taiwanese Beef Noodle Soup? https://www.177milkstreet.com/recipes/taiwanese-beef-noodle-soup
Read MoreAsked Nov 03 by Sarah G.
I really like the Chinese Style Omelets, but is it normal for the egg to run out all over the pan? They really don't form distinct rounds. Am I doing something wrong? Do I need to cut the vegetables finer, maybe with a mandoline? What is the cornstarch for, if not to thicken the egg?
Answered by Elizabeth Mindreau
Hi Sarah - I checked the testing notes for this recipe and it says that the cornstarch was added to help contain the egg and allow for individual omelets. If you omitted the cornstarch, that might explain why your egg was runny. You can use a spatula to shape the mixture into rounds or ovals, although the shape is not that critical, just try to keep them separate.
Read MoreAsked Nov 02 by Maria P.
This recipe does not print all the way. It only prints up to step 3. Left off steps 4,5,6. Disappointed as I just joined 2 weeks ago. What's up with this?
Answered by Elizabeth Mindreau
Hi Maria, Welcome to Milk Street, and sorry for the frustration! The full recipe (all 6 steps) should print on two pages. A few quick things to try: Make sure you’re signed in. Look for your account at the top of 177milkstreet.com. If you see “Sign In,” sign in and reopen the recipe. Use the Print button on the recipe page (next to Save, under the cook time), not a printout of the whole browser window. Check the page settings in the print window. Click Show Details at the bottom of the window. Under Pages, choose All, not “From 1 to 1”. The preview on the left should show 2 pages. Click through to page 2 to confirm steps 4–6 are there. Check paper size and scale. Set Paper Size to US Letter and Scale to 100%. If page 2 is still missing, try saving it as a PDF first. In the print window, click the PDF drop-down at the bottom left, choose Save as PDF, then open and print that file. Try another browser. If you have Chrome or Firefox, open the recipe there, sign in, and print. If it still stops at step 3, please reply and let us know which step above you got to. A screenshot of the print preview helps too. We’ll pass it straight to our web team.
Read MoreAsked Nov 01 by PEGGY C.
Can the French Mashed Potatoes (Pommes Purée) be frozen? If so, do I prepare all the way and then freeze? And how should I reheat them? Thank you :-)
Answered by Elizabeth Mindreau
Hi Maria - We do not recommend freezing mashed potatoes. You can make the Pommes Purée up to 3 days in advance: after adding the butter, cool, cover and refrigerate up to three days. To serve, warm in a saucepan over medium-low, stirring with a silicone spatula, until bubbles break the surface, about 10 minutes. No additional milk or butter is needed. Serve in a warm bowl or dish. Another way (the best way) to reheat mashed potatoes is to put them in a heatproof bowl set over a pan of barely simmering water and warm them, only stirring occasionally, until hot. Do not over-stir so they don't get gluey. Or, they can be microwaved at med or med high heat, stirring a couple of times, until warm.
Read MoreAsked Oct 31 by HSIAO B.
I receive emails from you providing many interesting recipes with 5 stars that I would like to cook. However, I no longer see any comments posted from those people who have rated your recipes. Without comments, I find comments very useful when I try new recipes. Please advise why I am unable to see other people's feedback. They can't all be starred ratings without any commentary!! Ratings without reviews are useless in my mind.
Answered by Elizabeth Mindreau
Hi - Thank you for reaching out. Our Website Team is aware of the issue and is working on a solution. We apologize for any inconvenience and appreciate your patience. In the meantime, you can follow the steps below: Scroll to the bottom of any page and click Cookie Preferences. Set Functional Cookies to Yes and click Submit Preferences. Click Yes on the confirmation pop-up. Reload the recipe page. Reviews and the “Write A Review” button should appear. If this does no work, check back and let us know which browser and device you are using and if you have an ad blocker. We'll report this back to our Web Team and this will help them in their analysis of the problem.
Read MoreAsked Oct 30 by Sophia M.
I need the comments!
Answered by Elizabeth Mindreau
Hi Sophia- Thank you for reaching out. Our Website Team is aware of the issue and is working on a solution. We apologize for any inconvenience and appreciate your patience.
Read MoreAsked Oct 25 by JOAN S.
When I print a recipe the picture of the finished product is not included. How can I have the picture included so I know what it is supposed to look like when I make it?
Answered by Elizabeth Mindreau
Hi Joan - Thank you for reaching out. Our Website Team is aware of the issue and is working on a solution to allow for the option of printing the picture again. We apologize for any inconvenience and appreciate your patience.
Read MoreAsked Oct 22 by STEVEN F.
In your new magazine recipe for Cold-Oven Crème Brûlée there is no mention of the temperature of the ingredients. Should eggs, cream and half & half be at room temperature or is fridge temp ok?
Answered by Elizabeth Mindreau
Hi Steven - Unless a temperature is indicated in one of our recipes, it's ok to use the ingredients straight from the fridge.
Read MoreAsked Oct 17 by Joshua F.
Can I substitute "maple sugar" for some of the brown sugar to boost the maple flavor in the Maple Walnut bars? If so, how much?
Answered by Elizabeth Mindreau
Hi Joshua - We did not test this recipe using maple sugar, so we cannot guarantee the results. That said, we think that you can use it on a one-to-one basis with the brown sugar. Perhaps give it a try by using 1 cup brown sugar with ¾ cup maple sugar and see how you like it. Adjust as desired for the next time. Be sure to write down your combinations and your comments on the results on the recipe so that you can replicate the version you like best.
Read MoreAsked Oct 16 by DONNA G.
I am searching for a very high quality vanilla and would like opinions.
Answered by Elizabeth Mindreau
Hi Donna - Our favorite is a small-batch vanilla extract from Kansas-based Vain Vanilla. Their vanillas are prepared completely by hand using only the best ingredients. Our Milk Street store carries their Original Baker's Blend and Mexican Vanilla in Cane Rum. Both are sold out at the moment, but we will be restocking as soon as the products are available from the producer. https://store.177milkstreet.com/products/original-bakers-blend-pure-vanilla https://store.177milkstreet.com/products/vain-mexican-vanilla-in-cane-rum
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