GeneralAsked Oct 10, 2023 by John E.
Hi I just watched the bean live stream but I arrived late . is there a way to watch a recording of the zoom event? I am an insider member. thanks John Easton
Answered by Lynn Clark
Hi John -
This board is only for cooking-related questions. I will send your question along to the cooking school team and they will reach out to you directly. For a quicker response in the future, it’s best to email info@177milkstreet.com directly.
Best,
The Milk Street Cooking Team
Read MoreAsked Aug 27, 2023 by Dana W.
I'm one of those genetic unfortunates that doesn't like the metallic, soapy taste of cilantro. Would sorrel be a good substitute? If not, what would?
Thanks for any ideas.
Dana Waid
Answered by Lynn Clark
Hi Dana -
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,
The Milk Street Cooking Team
Read MoreAsked Jul 20, 2023 by Robert S.
Hello,
As a Charter Subscriber and Insider, I have received Special Year End publications for 2020, and 2021, but I did not receive an Issue for 2022. Was this discontinued? I really like this idea.
Thank you
Robert.
Answered by Lynn Clark
Hi Robert -
Since this board is for cooking questions only, the customer service team doesn’t monitor it. You will get a quicker response if you email them directly at info@177milkstreet.com.
Best,
The Milk Street Team
Read MoreAsked Jul 10, 2023 by Patricia R.
What brand of Kosher salt do you use when testing recipes?
Answered by Lynn Clark
Hi Patricia -
Historically, we developed our recipes with Diamond Crystal, but we switched to Morton in 2021. We believe this makes it harder to accidentally oversalt if using Morton. If you're using Diamond Crystal kosher salt you'll want to use 2 teaspoons of Diamond Crystal for each teaspoon of Morton's called for in our recipes. That's because Morton's is smaller and denser than Diamond Crystal and, therefore, 1 teaspoon contains 5 grams to the 3 grams in a teaspoon of Diamond Crystal. For more details on our conversion, you can read the article here.
Best,
The Milk Street Cooking Team
Read MoreAsked Jul 07, 2023 by Mark R.
Hey there!
Wondering if there are any tips out there for lettuce storage. In particular my husband and I frequent farmer's markets throughout the summer and the heads of lettuce (s.a. red leaf) are huge and we'd like to try and keep them fresh for more than a day or two.
Answered by Lynn Clark
Hi Mark -
We've had the best luck by removing the leaves and washing and \thoroughly\ drying then wrapping in paper towels and placing in an air-tight zipper lock bag or air-tight plastic container. Just make sure to remove as much air as possible from the bag, if using.
Good luck!
The Milk Street Cooking Team
Read MoreAsked Jun 27, 2023 by Barbara R.
Just reading your adult version of Tuna Noodle Casserole which reads like a quick, right from the pantry recipe......except I typically don't have fennel in the crisper. What could be subbed in to keep that anise-y touch in the dish?
From a lazy mid-week cook!!
Answered by Lynn Clark
Hi Barbara -
Obviously fennel seeds would provide the same sort of flavor as fresh fennel, but for textural similarities, we'd say celery would work best to replace the bulb and fresh dill for the fronds.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 30, 2023 by Scott M.
This is our 4th summer RV (Yellowstone, Redwoods, and Yosemite previous years) and this summer we’re going to cross the US-Canada border to head to Banff.
I usually double batch several meals in the weeks preceding departure, vacuum sealing half of it before cooking and then freezing it flat (Suya, shawarma, etc) that I can thaw quickly and grill. We do this primarily so we can save time cooking and maximize time either traveling or enjoying the place we’re at as we don’t spend our entire time at a sinkhole location, but try to see as much of a region as we can 🤓
1. what’re your favorite Milk Street recipes you take on the road?
1. what’s your experience been traveling from US to Canada and cooking on the road? Do you par-cook meals and label? Do you buy your meats and veggies up there? (We’re constantly monitoring the prohibited list for border crossings)
Answered by Lynn Clark
Hi Scott -
Unfortunately, we don’t have experience road cooking and traveling in an RV for Milk Street and haven’t had the opportunity to road trip between the US and Canada.
Any of the recipes from our World in a Skillet cookbook would be great recipes for cooking either on a small RV stovetop or a campfire.
Happy Travels!
The Milk Street Cooking Team
Read MoreAsked Apr 24, 2023 by Joanne G.
why when i enter "gluten free" in the search bar, I get anything BUT
Answered by Lynn Clark
Hi Joanne -
Although we definitely have gluten-free recipes, since we don't specialize in gluten-free recipes at Milk Street, we don't categorize our recipes in that way. Sorry for any confusion.
Best,
The Milk Street Team
Read MoreAsked Apr 07, 2023 by Whitney K.
Welcome to our general forum! This is a space to ask our culinary team about kitchen-related conundrums and talk all things cooking-related.
Our customer service team does not monitor this board. If you’ve got a store-related inquiry, please email us at info@177milkstreet.com for a speedier response!
Answered by Lynn Clark
Hi Carol -
Yes, most of our recipes are in imperial measurements since that is the system widely used in US homes and grocery stores.
The one exception is for weights in baking recipes. Since measurements can be more precise with grams - critical in baking - we defer to the widely-used pastry chef practice of using grams.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 05, 2023 by Janet L.
I picked up Mace on a whim, but I am now wondering what recipes can it but used in? I welcome any ideas.
Answered by Lynn Clark
Hi Janet -
Mace is the sister spice of nutmeg. Nutmeg trees are the only plant to give us two spices. (As opposed to a plant like dill which gives us a spice and an herb.) Nutmegs are the actual seeds of the tree while mace is what is known as an airl—the protective coating of the seed. Mace’s flavor and aroma differ slightly from nutmeg as its profile tends to be sharper and less sweet. It still carries distinct flavors of nutmeg, but with subtle notes of pine, black pepper, and coriander-like citrus.
Whole blade mace can be used just like a bay leaf, slowly releasing its flavor in long-cooking recipes. Try cracking the mace aril in half and use a piece to perfume a pot of steaming basmati rice, season some simmering chicken stock, or in a jar of homemade pickles, especially beets. Ground mace can be used in sweet applications like pumpkin pie, berry cobblers, or a hot toddy are obvious ways to use mace. Savory applications like Swedish meatballs, homemade barbecue spice rubs are welcomed surprises. Mace pairs well with other spices like cloves, allspice, ginger, vanilla, saffron, cinnamon, cumin, coriander, caraway, and fennel. The spice also works well with ingredients such as lamb, veal, pork, apples, sweet potatoes, carrots, mangoes, squash, cream, and cheeses.
Best,
The Milk Street Team
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