GeneralAsked 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
Read MoreAsked May 18, 2022 by Robert S.
Hello,
I see that the recipe pages have changed. Now we can leave recipe ratings and reviews, which is great, but we can't see the past comments. Can you assist?
Thanks so much.
Answered by Lynn Clark
Hi All -
Please see the Announcement at the top of the Q&A page to explain what is happening with the recipe comments section. I will continue to update there as I know more about when this feature will be reinstated. All of us here miss it too!
Best,
Lynn C.
Read MoreAsked May 11, 2022 by Anthony Z.
I keep seeing Stories on Instagram, tagged with @177milkstreet, featuring cameras filming for the "cooking school". What are these? Are these new self-paced classes that are being filmed? Or is it something else (and if so, where can I find information on it)? Today it was Chris Taylor and Paul Arguin, if that helps locate what I am referring to. Thanks.
Answered by Lynn Clark
Hi Anthony -
These are segments being filmed for our new show, Milk Street Cooking School, which is going to begin airing on the Roku's Streaming Channel in September. Stay tuned for more specific information as we get closer to the premiere date!
Best,
The Milk Street Team
Read MoreAsked Apr 24, 2022 by David R.
i was wondering how long this dressing will last after making?
Answered by Lynn Clark
Hi David - Since it contains several fresh ingredients - walnuts, lemon zest, and ginger - we wouldn't recommend keeping it for more than a couple of days. Best, The Milk Street Team
Read MoreAsked Mar 13, 2022 by Robert S.
Hello,
My wife and I used to buy a flavored oil from House of Tsang called Spicy Curry Oil. They have stopped producing it. We would like to create our own version. Do you have any suggestions as to the ratio of curry powder (and any other spices) to oil.
Thanks for your help.
Robert S.
Answered by Lynn Clark
Hi Robert - We would probably recommend 3-4 teaspoons of spice per 1/2 cup of oil. If you aren't already making your own curry powder blend, we recommend this one from the Milk Street Store. Best, The Milk Street Team
Read MoreAsked Mar 10, 2022 by Eileen A.
I recently purchased a bag of Meyers Lemons. Is there a recommended way to store lemons?
Thanks!
Answered by Lynn Clark
Hi Eileen - The best way to store lemons, Meyer or traditional, is in the refrigerator in a sealed plastic bag. They should last about a month when stored that way. Just make sure to keep them separate from other fruits like apples, avocados, bananas, melons, peaches, pears, and tomatoes, which all produce ethylene, a gas that will speed up the ripening process of the lemons. Best, The Milk Street Team
Read MoreAsked Jan 28, 2022 by Joseph W.
In last night's class on Advanced Flavor Techniques, Rosie talked about Milk Street theory. Part of that discussion centered around "warm" and "cool" foods and ingrediants. It seemed that warmth and coolness partly refer to temperature, but partly refer to flavor. It left me uncertain as to the definition and conceptual foundation of warmth and coolness. Can you'all help a confused cook here?
Thanks!
Joe
Answered by April Dodd
Hi Joe,
Thanks for reaching out, and thanks for coming to Advanced Flavor Techniques! The assessment of warmth and coolness is sometimes subjective (and open to debate, as you saw in class!), but here are some general guidelines to help you divide ingredients into categories:
Warming ingredients are often sweet, starchy, rich and / or fatty; they may literally warm you up with capsaicinoids (i.e., hot chilies and other sources of spice); and / or be warm in temperature. Some good examples of warming foods: pasta noodles, deeply browned roasted vegetables or meats, paprika, aged cheeses, chili oil.
Cooling ingredients are often sour or acidic; fresh and herbal; and / or are cold in temperature. Examples: yogurt, citrus juice, light-colored vinegars, most fresh herbs, crunchy raw cucumber, (cold) feta cheese.
Another question to ask yourself, Joe, is simply: how does this ingredient or dish make me feel? Do you imagine eating it on a cold winter day or at an outdoor barbecue? If the former, it's likely warming; and if the latter, it's likely cooling. Trust your gut - and have fun experimenting!
-April
Read MoreAsked Jan 25, 2022 by Edward P.
I understand that most unused spices should be discarded after one year of living in the pantry. My question is do "whole" spices unground spices have a longer shelf life when stored away from heat and direct light?
Answered by Lynn Clark
Hi Edward - Yes, whole spices should last about 2-3 years. But, don't just throw away your ground spices after a year either. Try toasting them first - if they are aromatic, you can still use them for a little bit longer. Best, The Milk Street Team
Read More 
