Milk Street RecipesAsked Oct 09, 2022 by Peter G.
Is it true that the bacon (unlarded and uncooked) only gets added to the egg/cream mixture right before going in the oven? Normally, the bacon would get larded on its own or along with the onions and mushrooms. Any leading opinions?
Answered by April Dodd
Good question, Peter. Because this recipe uses Canadian bacon, we liked the results when the chopped Canadian bacon is simple added to the egg mixture at the end. Unlike traditional bacon, which is from the pork belly, Canadian bacon is from the loin and is much less fatty, meaning there isn't much fat to render out were it to be cooked earlier in the process. If you are using bacon instead of Canadian bacon, I would recommend cooking the bacon on its own at the very beginning of the recipe, until it is crispy and the fat has rendered out; then, cook the onions and mushrooms in the rendered fat and add the crispy bacon in right before it goes into the oven.
-April D.
Read MoreAsked Sep 20, 2022 by Stefanie C.
Hi, all. I'm new to Milk Street. I follow a mainly plant-based diet and finding it difficult to easily find only the vegetarian recipes. Is there a way to filter in/out meat when I'm searching recipes? Thanks.
Answered by April Dodd
Great question, Stefanie. Unfortunately, we do not have a vegetarian filter on the website. A couple of things you can do: 1) under recipes, select the cookbook "Vegetables," which is all vegetarian; 2) start a search with an ingredient (e.g., broccoli, tofu, chickpeas) you definitely do want to use, which will narrow the results; and 3) join us at a vegetarian livestream class, all of which are included at no additional cost with your Insider membership. You can see our vegetarian virtual classes here. When signing up, be sure to do it from our class calendar page to access your Insider benefit.
-April D.
Read MoreAsked Sep 20, 2022 by George N.
Love watching your show and I'm a paying customer.
I noticed your recipe for this flat bread called for lard, yet I went back to the show that made this recipe and no lard was used, yet the dough came together nicely.
Why did you add lard to the ingredients?
Thank you.
George N
Answered by April Dodd
Hi George - when I look at the Za'atar Flatbreads Recipe (https://www.177milkstreet.com/recipes/zaatar-flatbreads), I don't see any lard called for, nor is there lard in the yogurt dough (https://www.177milkstreet.com/recipes/flatbread-pizza-dough) that is recommended. If you point me to the specific recipe that you see the inconsistency in, I'll be happy to help!
-April D.
Read MoreAsked Jul 19, 2022 by John G.
I've made the orange coriamder yogurt loaf cake twice now. The first time was cooked through but a bit dry. I blame it on using a 9x5 glass pan and not adjusting temp amd/or cook time.
For the 2nd, I got a metal 8.5 x 4.5 pan as suggested in the recipe. This time I baked it for about 40 minutes and the toothpick had very few crumbs (as suggested). However, when cutting through the center today i had a cavity (hole) about the width of a golf ball right in the middle of the cake where the cake was very wet. The rest of the cake was still a bit on the drier side, but the taste is still good.
Two questions:
1. What would cause that cavity? Just needing more baking time?
2. Is the wet portion in the middle safe to eat?
I really like flavor so am trying to get this to work!
Answered by Lynn Clark
Hi John -
A hole or, sometimes a series of larger holes referred to as a tunnel, is usually the result of overmixing. Overmixing the batter once the flour has been added creates too much gluten resulting in a very strong structural network in which large air bubbles can get trapped. As for whether or not the wet portion is safe to eat I would say it depends on how wet it is. If it's just a little overly moist, it's probably fine to eat. If it's still liquid there would be more risk, but I'm not sure how much you would want to eat it at that point given the textural issues anyway.
Best,
The Milk Street Team
Read MoreAsked Jul 05, 2022 by Claudia M.
I recently made the chicken shawarma, from the Tuesday Night Med cookbook. It instructs to cut the chicken thighs crosswise into 3. I wasn't sure what this meant for a boneless thigh (and I wish there were pictures online) . I rolled the thigh as if the bones were back inside, and sliced it into 3 pieces crosswise. I found that this left me with strips that were very uneven in size and cooked very unevenly - some strips had pieces that were very overcooked while the rest was still juicy, and some entire pieces were overcooked. I was wondering if I cut them incorrectly, and if it might be better to cook the whole boneless thigh and then slice them after broiling.....
Answered by Lynn Clark
Hi Claudia -
To cut the thighs crosswise, place the thigh with the longer end towards you (shorter ends on the left and right) and cut the thigh into three equal pieces. Making sure to cut them into equal pieces should prevent the strips from cooking unevenly.
Hope that helps!
Best,
The Milk Street Team
Read MoreAsked Jun 21, 2022 by Chris L.
You list "Sweet-and-Salty Peanut Noodles" on the cover of May - June 2022. Which recipe is this exactly??
Answered by Lynn Clark
Hi Chris -
It's the Chili-Soy Noodles with Bok Choy and Peanuts, which can be found here - https://www.177milkstreet.com/recipes/chili-soy-noodles-bok-choy-peanuts.
Best,
The Milk Street Team
Read MoreAsked May 16, 2022 by Todd W.
I made the crumble yesterday. We were a bit skeptical adding tahini to blueberries but it really balanced out the sweetness. We will definitely make this again!
The ingredient list calls for 164 grams of brown sugar, divided. 54 g is mixed in with the blueberries and 107g with the topping. That's 161 grams. Something needs to be corrected.
Answered by Lynn Clark
Hi Todd - There should be a total of 164 grams of brown sugar split between 54 grams mixed with the blueberries and 110 grams for the crumble topping. We've updated the website to reflect the correction. Best, The Milk Street Team
Read MoreAsked Apr 11, 2022 by Ellen S.
No deep frying required! I loved the concept of this recipe—coat cauliflower florets with cornstarch mixed with garam masala and bake at 475. Just finished making (and eating) it. The cauliflower came out crispy as promised. The Manchurian sauce was divine (if a bit too fiery). However, I knew that mixing the two together and then tossing in the fresh garnishes would negate the crispiness quotient. So I poured the sauce over and garnished the platter with the chopped scallion greens and cilantro. A restaurant-worthy presentation. But the cauliflower florets still got soggy. I will make this dish again, but will serve the sauce in a shallow bowl for dipping. Will also try using the same ingredients and technique with cauliflower steaks. The sauce would be great on grilled fish—and a lot of other things.
Answered by Elizabeth Mindreau
Hi Ellen - We are so pleased you enjoyed the recipe. Thank you for the great feedback!
Read MoreAsked Apr 07, 2022 by Kevin M.
Having this recipe for dinner and if I can make it ahead to any extent it would be helpful. Any suggestions on how I could do this without interfering with the results of this great recipe? Thanks.
Answered by Lynn Clark
Hi Kevin - We think you can make both the meatballs and the sauce ahead of time. The meatballs may take a little bit longer to bake through, but otherwise shouldn't be a problem to bake from the fridge. Rewarm the sauce, covered, over low heat so it doesn't reduce too much. Best, The Milk Street Team
Read MoreAsked Mar 06, 2022 by Katherine K.
Most of your recipes call for salted butter; I only have unsalted butter. What adjustments to make with salting food? It seems most current recipes and cook books from other sources call for unsalted. Why do you feel salted is better? Thanks!
Answered by Lynn Clark
Many chefs and bakers believe that using unsalted butter will allow you to control the salt content in your dishes better than using salted butter. But we've tested salted versus unsalted butter in a number of savory and baking recipes and we didn’t find any measurable difference between the two. The small amount of salt in salted butter (it's about 1/4 teaspoon per stick, depending on the brand) is undetectable when cooked or baked in a recipe, we found.
Still, we have a preference between the two. Though most culinary professionals and publications will recommend using unsalted butter, we prefer the salted kind because it tastes better when you’re not cooking with it. Unsalted butter doesn’t cut it on toast! Since we prefer to stick with one kind, salted butter is our choice. It also has a longer shelf life. So if you don’t go through butter at a fast rate, buying salted butter is a good idea.
You can certainly still use unsalted butter in our recipes if you prefer. You just may need to adjust the salt to your personal tastes. You can also see this discussion for more details from Chris on why he prefers salted butter and, more specifically, the why he prefers European-style butters.
Best, The Milk Street Team
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