GeneralAsked Aug 27, 2024 by Mark C.
This is a general question. Why are there virtually no lamb recipes on your site? Even dishes that are traditionally made with lamb, like rogan josh, are adapted for chicken. Why is this?
Answered by Matthew Card
Hi Mark,
That is an excellent question! On the whole, Americans eat only about a pound of lamb a year (as opposed to 85 pounds of beef), so we tend to adapt our recipes to beef and offer lamb as an option whenever possible. For the most part, it's easy to swap out lamb cuts for beef if it's a stew or braise. Lamb shoulder is an easy swap for chuck roast.
Rogan Josh is often made with lamb, beef or chicken at this point. I'd agree that its best with lamb because the strong-tasting meat stands up best to the spices, but we've tailored the flavorings to suit chicken.
We've got a number of lamb recipes that may not show up in a simple search:
Spicy Stir-Fried Cumin Beef
This is one of our first recipes, which uses lamb to excellent results:
No-sear Lamb or Beef and Chickpea Stew
https://www.177milkstreet.com/recipes/turkish-minced-meat-kebabs
This is excellent made with ground lamb:
Indian Spiced Beef and Peas (Keema Matar)
Spicy Chinese Beef Skewers (Niu Rou Chuan)
Read MoreAsked Aug 15, 2024 by Victoria H.
When will you PLEASE, PLEASE, have a way for us to organize our recipes in categories?!! They are just a jumbled-up mess right now. I have asked about this before, but I'm asking again! Almost every other cooking website has this feature. Surely I'm not the only one who has asked for this.
Answered by Whitney Kimball
Hi Victoria! Whitney from the web team here.
We’re well aware of this issue, and we’ve been working hard to fix it. We’re also working toward providing much more robust functionality throughout the site, prioritizing feedback from our users. We hope this to be in place by end of year. We’re a small team and appreciate your patience!
Read MoreAsked Aug 12, 2024 by Paulette N.
Where can I find the technique using potato starch on par boiled potatoes
Answered by Matthew Card
Hi Paulette,
I think you're referencing the Masala-Spiced French Fries? The fries are first blanched in acidulated water--to firm them up and aid in crispness--then tossed with potato starch and spices before frying.
https://www.177milkstreet.com/recipes/masala-spiced-french-fries
Read MoreAsked Jul 24, 2024 by Mitchell G.
Hi! We're getting ready to build a new semi-custom home. The standard range is a very nice 36" gas range - very similar to what we've had for many years and have liked. But I'm really tempted to make the leap to an induction range. We recently tried one out at a cooking class and it was very cool, especially the control and easy cleanup. The safety argument is also compelling - no chance of a gas leak, unlit burner, or theoretically harmful fumes. It's also a substantial investment/commitment. We'll be cooking on it every day.
Before we make the leap, I wanted to seek the wisdom of the experts here. Any informed opinions?
Thanks!
Answered by Chris Kimball
Hi Mitchell,
Building out a new kitchen sounds like a good time! New induction ranges are fairly amazing in that they heat extraordinarily quickly and are very energy efficient. I think the only downside is the potential for non-compatible cookware--if you have a lot of aluminium or ceramic cookware--and the chance of rough-bottomed cooking vessels scratching the glass.
I'm definitely curious to hear what other members think?
Read MoreAsked Jun 26, 2024 by John B.
Hi, I just made the summer torte from your latest issue. It looked fantastic and mostly turned out well. The only thing that made it less than stellar was that after salting the vegetables and letting them sweat for a while, I dried them as per the recipe thinking this would remove a good bit of the salt. However once finished, the torte was pretty salty. Washing the salt off seems to run counter to the idea that we're trying to remove the moisture before we cook it. Is there a good way to reduce the salt content before placing the veggies and baking?
Thanks,
JB
Answered by Chris Kimball
I think you can blot the tomatoes fairly aggressively to wick away the (excess) salt and exuded water. After salting, they are fairly firm and can take some pressure. Also, feel free to scale back the salt bit if its too high for your preference. Seasoning is always to personal taste! We all have different palates and thresholds.
Read MoreAsked Jun 06, 2024 by Angie P.
Hello! My daughter would like to make a Fourth of July fruit tart this year and she is new to tarts. I found the Chocolate Orange Tart recipe on your website. Do you think she could omit the orange zest/orange juice and cinnamon from the filling? She wants to top with blueberries and strawberries and wasn't sure if those flavors would go well with the berries. Thank you!
Answered by Matthew Card
Hi Angie,
I'm so sorry that we missed this and failed to respond before the 4th. Did your daughter make the tart? Yes, the tart would be fine without those flavorings, though I think the orange and cinnamon is pretty good with most berries! That would be delicious with strawberries in particular. A little cardamom instead of cinnamon is quite good too with the berries.
Thanks,
Matthew Card, creative director, recipes and products
Read MoreAsked May 27, 2024 by Sonya W.
Hello, I had “favorited” number of your awesome recipes and I keep going back to them. Is there any way to move them around or to put them in categories? Currently I go to my account page and scroll through all of my favorite recipes hunting for the particular one I want at the moment, which has turned into a lengthy process because you have so many great ones. Thanks!
Hi Sonya - Organizing favorites is on the list for future development!
Read MoreAsked Apr 23, 2024 by Michelle B.
Is there a way to organize the ‘Favorite’ recipes- alphabetical, food type, meal type?
Thank you very much.
M Buday
Answered by Elizabeth Mindreau
Hello Michelle,
We apologize for not answering your query sooner. Unfortunately, our website does currently allow for organizing "Favorite" recipes. That would definitely be a useful tool to implement. Thank you for planting the seed.
Best,
The Milk Street Team
Read MoreAsked Apr 11, 2024 by Levine M.
Don't eat pork products. What is the best substitution for pancetta for Italian wedding soup, chicken dishes, vegetable dishes?
Answered by Lynn Clark
Hi Levine -
There really isn't anything that is going to impart the same flavor as pancetta. You could use duck fat or chicken schmaltz in place of the olive oil in the first step if you wanted to try to impart some of the earthy, meaty and salty flavors that the pancetta would've added. Otherwise you could simply omit it.
Best,
The Milk Street Team
Read MoreAsked Apr 11, 2024 by Sheree N.
Might you have an easy recipe for rice pudding - something that would resemble the Kozy Rice Pudding you can buy at the store in the chilled area? I remember my mom making it. She baked it with the pan sitting in water in a larger pan. I like the idea of baking it, since it doesn't have to be tended other than checking for doneness. Thank you in advance!
Answered by Lynn Clark
Hi Sheree -
We don't have a baked rice pudding recipe, but we do have this one that includes the flavors of bourbon, orange, and cardamom. You could easily modify those flavors (vanilla and cinnamon for the orange and cardamom) and remove the bourbon and instead replace it with another 1/4 cup of heavy cream.
Best,
The Milk Street Cooking Team
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