GeneralAsked Apr 04, 2023 by Kevin M.
It seems that a format change has occurred in the current season. Most of the time we see cooks demonstrating recipies by themselves. I always loved the playful banter and interaction between Chris and the cooks. I am hoping for a return to the old way of Chris and a cook featured.
Kevin
Answered by Elizabeth Mindreau
Hello Kevin,
Thank you for your feedback. Because of the pandemic, we had to film a lot of solo segments. We are planning to film more two-person segments in the future!
Best,
The Milk Street Team
Read MoreAsked Apr 04, 2023 by Robin R.
I want to like Milk Street, I really do. Maybe it is just me, but your website makes me want to stay away. I just came back looking for appetizer ideas and .... well, is there really no way to search for appetizers?! This seems like a pretty basic search category. Am I missing something?
Answered by Elizabeth Mindreau
Hello Robin,
Thanks so much for your comment and suggestion. We actually are in the process of categorizing our recipes at this time, so that our followers will have easier navigation tools to our over 2,400 recipe collection. Soon you will be able to search for recipes according to ingredient, course, country of origin, etc to find exactly what you're looking for. We thank you for your support!
Best,
The Milk Street Team
Read MoreAsked Feb 10, 2023 by Clare B.
Hello. I am allergic to sesame and am wondering if you have a suggestion for an oil that would be a good substitution. I am also allergic to pecans, walnuts and Brazil nuts but can eat peanuts, almonds, pistachios, hazelnuts and cashews. Would one of those nut oils be a good taste substitute for the sesame?. …And if I wanted to make za’atar could I just leave out the sesame seeds and still have it taste good? Thank you!
Answered by Elizabeth Mindreau
Hello Clare B.,
At Milk Street we usually call for a roasted sesame oil for its characteristic nutty flavor in Asian dishes or as a finishing oil. Roasted peanut oil would be a good substitute.
For the sesame seed-free za'atar, you can substitute toasted cumin, coriander and/or poppy seeds for the sesame seeds.
The Milk Street Team
Read MoreAsked Nov 02, 2022 by Leta D.
I just finished filling out the survey about books that I might be interested in buying and one title that wasn't there and I'd really like to see is: Cooking with Ancient Grains.
Answered by Elizabeth Mindreau
Hello Leta,
Thank you for filling out the book survey. We will pass your suggestion along to the Editorial Team.
Best,
The Milk Street Team
Read MoreAsked Oct 13, 2022 by Daniel W.
Quite often I have noticed that a recipe will list Yukon Gold potato as an ingredient. However, in the grocery store I often see yellow potatoes and gold potatoes. Are yellow potatoes, gold potatoes, and Yukon Gold potatoes different names for the same type of potato?
Answered by April Dodd
Excellent question, Daniel. Yukon golds are a cross between yellow potatoes (originally from South America) and white potatoes (originally from North America). In terms of its texture, it lands pretty squarely between a starchy russet and a waxy red potato. In other words, it's a great all-purpose, general-use potato that we love. However, it's not so dramatically different from a yellow potato or common gold potato that you can't easily use either of those any time we call for Yukon Gold.
-April D.
Read MoreAsked Oct 13, 2022 by Vincent D.
I am looking to replace soy in recipes since I have a family member who is soy intolerant. (He is also lactose intolerant.). I have used Redboat in some, but it is bit more intense. Any suggestions?
Answered by April Dodd
Great question, Vincent. Yes, fish sauce can sometimes be a good replacement for soy sauce, but it does bring a richer and more intensely umami-forward flavor. Our favorite alternative is to soak dried shiitake mushrooms in water and use that soaking liquid instead of soy sauce. For an even better approximation of soy's flavor, add a splash of mirin to the mixture for a little subtle sweetness.
-April D.
Read MoreAsked Oct 12, 2022 by Marlene N.
I have nieces ages 6 and 8 and they are very interested in cooking. Any good suggestions?
Answered by April Dodd
Great question, Marlene! A great new book for young and aspiring cooks is "(Serious) New Cook" by Cammie Kim Lin and Leah Su Quiroga. "The Forest Feast for Kids" is another great option. And "The Silver Spoon for Children" is a classic with lots of crowd-pleasing Italian recipes that kids as young as 6 can make with only a little adult support.
-April D.
Read MoreAsked Sep 15, 2022 by Janet S.
Are the self -paced online cooking classes free for Inside members? If so, how do I access?
Answered by April Dodd
Janet - Yes, our self-paced online classes are included with Insider membership at no additional cost. To access them, first be sure that you are logged into your account on our site, www.177milkstreet.com. Then, head over to our online class calendar, which you can find under the "school" header or here: https://www.177milkstreet.com/school/classes/online-classes. When you click on a class from that list, the cost will automatically drop to $0 when you move to Eventbrite to complete your registration. We look forward to seeing you at a virtual class soon!
-April D.
Read MoreAsked Aug 02, 2022 by William W.
Although I am computer-savvy (I was a software engineer for 45 years), I like to do low-tech and print my recipes. which I hold above my stove while cooking with magnets on my oven fan.
One of the things I really like about the Milk Street recipes (as opposed to, say, America's Test Kitchen or almost anyone else) is that they specifically format the recipes for printing. If you press the "Print" icon or just choose Print from your web browser, you don't get tons of "crap" from the web page, but instead get something that is specifically formatted for printing (this may sound like a no-brainer, but there are not actually that many web sites that do this). If you use Google Chrome for your web browser, you get even more control, which works out great for recipe printing. Chrome gives you a preview of what's about to be printed, but you can make some adjustments to make it better. In particular, there's a button that says "More Settings". If you press that, you get a number of choices to make, and the two that are most important for printing recipes are "Margins" and "Scale". For MS recipes, I usually like to choose the "Minimum" option for recipes, and then I select "Custom" for the Scale setting and adjust it so I can get the Ingredients and Directions to come out on the same page whenever possible.
Answered by April Dodd
Thank you for this helpful and kind feedback, William! I will pass your words of appreciation on to our digital team.
-April D.
Read MoreAsked Jun 16, 2022 by Jennifer O.
This recipe calls for unsweetened shredded coconut. I have the dried unsweetened shredded coconut that I use for Indian curries. Can this be used as a substitute in this cake? If so, do I need to rehydrate it and what would be the equivalent amount?
Thanks in advance for clarifying this.
Answered by Lynn Clark
Hi Jennifer - It’s hard to know whether the product you have will work without knowing exactly what it is. Unsweetened shredded coconut is slightly drier than sweetened coconut, but isn’t as dry as what’s referred to as desiccated coconut, which has a more finely grated texture than shredded. If your coconut is only slightly drier than the sweetened kind, that should work in this recipe. If it’s completely dried and/or more grated and “snow-like,” then that style will not work here without adjusting for the difference in moisture level, which would require more significant testing to determine. Best, The Milk Street Team
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