Milk Street Recipes

Answered by Lynn Clark

Hi Eric - Nope! The raw corn is cut off the cob and then cooked in the skillet. It only takes a few minutes for fresh corn kernels to cook. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Catherine - Since all of the chicken won't fit on one sheet pan, this might be challenging. Because you will need (at least) two pans you will need to put one sheet tray on a higher rack than another. When it comes time to use the broiler to brown the chicken, one rack will be closer to the broiler and might burn, rather than brown, while the other tray won't be exposed to the broiler at all since the tray above it will block it. Assuming you can fit everything on two trays without overcrowding the chicken (overcrowding will cause the chicken to steam rather than brown due to lack of air flow), we would probably recommend cooking the chicken to temperature - one tray on the lower-middle rack and one on the upper-middle rack - and then taking out the chicken on the higher rack while you brown the chicken on the lower-middle rack. Then remove that tray and add the other tray back (on the lower-middle rack) and brown that batch of chicken. Hope this helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Steve - The recipe calls for slicing the leeks crosswise into rings, but you could also cut them in half lengthwise and then slice into half moons. This would create a flat end that might make it a little easier to slice. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi Craig - If you are using an enameled cast iron Dutch oven, such as a Le Creuset, acidic ingredients will always be fine. The enamel coating will prevent a reaction. For this recipe, since the orange juice isn’t added until the end and only simmers for 7-8 minutes, we don’t think there will be any issues with off metallic flavors if you were to do this in a traditional cast iron Dutch oven. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Angie - We didn’t test this recipe in a slow cooker so we can’t give specific advice to ensure the same results as the original recipe. That being said, you might want to take a look at the “slow” instructions for the Mojo Shredded Pork from our Fast & Slow cookbook for recommendations on timing for slow cooking. The liquid in the pot (both from the coconut milk and the juices from the meat) won't evaporate in the slow cooker so you may need to defat and transfer that liquid to a saucepan on the stovetop to reduce it down when the meat finishes cooking. Hope that helps! The Milk Street Cooking Team

Answered by Lynn Clark

Hi Roger - We believe the original recipe we adapted our version from used 3 tablespoons achiote paste. But, keep in mind, each brand of paste is different (some include msg) so the flavor of yours may be different than our recipe may have intended. Good luck! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Wendy - Gochujang is a Korean condiment that is made from a blend of chili peppers, glutinous rice, fermented soybeans, and salt. It is typically quite spicy and has a deep, rich flavor. Chili garlic sauce, on the other hand, is a Chinese condiment that is made from a blend of chili peppers, garlic, vinegar, and sugar. It is usually less spicy than gochujang and has a slightly sweet and sour flavor. We like the version of Gochujang we carry in the store because of its mild, approachable heat but you can usually find brands in the market that are significantly less expensive (under $5,00), but just a bit hotter. Most supermarkets and even discount stores like Target and Walmart carry gochujang now. Otherwise, we think chili garlic paste would work in this recipe in a pinch. You won't get the same distinct fermented flavor that Gochujang adds, but it will still be delicious. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Clifford - We would probably buy three, but stick with two in the recipe. If you find it's not spicy enough, chop and sauté the third one and add to the finished dish or use it on top of individual bowls of curry. We much prefer the milder, more menthol-like flavor of Turkish bay leaves to the more-potent eucalyptus flavor of California bay leaves. If you can find them, Turkish are what we would choose! Best, The Milk Street Team

Answered by April Dodd

Hi Jodi - Yes, the clementine blender cake does require baking powder; we have corrected this recipe to reflect this, and you can find the recipe here: https://www.177milkstreet.com/recipes/clementine-blender-cake -April D.

Answered by Lynn Clark

Hi Maggie - We wouldn’t recommend this as the lasagna will likely dry out from being cooked twice. Best, The Milk Street Team