Milk Street RecipesAsked Mar 14, 2021 by Laura I.
Hello - Can we make recipe requests? Would love to see the rendang recipe formatted for my instant pot. Also would adore a delightful Milk Street treatment of the different varietals of Curry Laksa...my favorite one was a Sarawak style of tamarind base that I found enroute towards the Orangutan preserve in the Borneo jungle. There is a hut style Hilton long house you can stay at nearby. Also I love Nasi Lemak and would love a discussion on what to substitute for curry leaf in an American kitchen.
Also as for satay...the Singaporean recipe is good but my family recipe takes 3 days. Could we explore Malaysian-Chinese style. We cook the satay sauce for 6 hours and serve it with a cold pressed rice cake and cucumber slices. The sauce is like a fondue and the meat just an accompaniment.
Huge fan. Thank you for considering.
Laura
Answered by Lynn Clark
Hi Laura - Thank you so much for these great suggestions. I will pass them along to the editorial team so we can hopefully tackle them in the future. Best, Lynn C.
Read MoreAsked Mar 09, 2021 by yvonne D.
This recipe is fantastic! Can I simply double the whole thing to make for a crowd? And would there be any time adjustments with the Instant Pot? Thank you!
Answered by Lynn Clark
Hi Yvonne - Since we haven't tested this I can't say for sure. We do have another F&S recipe for carnitas that calls for 3 lbs. of pork so I know you can increase the amount of meat and it shouldn't affect the recipe. Increasing the other ingredients, however, may cause it to go over the max fill line. Just make sure it all fits and check out the carnitas recipe for cooking times and guidance. Best, Lynn C.
Read MoreAsked Mar 08, 2021 by Geri D.
Trying to print one of the Milk Street recipes but don't see how to do it.
Answered by Lynn Clark
Hi Geri - If you are looking at the recipe on a laptop or desktop computer, there is a black and white button to the left of the ingredient list that says, "Print." If you're using a smartphone or iPad, you can simply print as you would any webpage or document from your phone. Hope that helps! Best, Lynn C.
Read MoreAsked Mar 04, 2021 by Esther B.
I would like to try this recipe. Does it have to be par baked or can I use it for a fill and bake pie such as a regular pumpkin pie or a double crust apple pie? Thank you!
Answered by Lynn Clark
Hi Esther and Wendy - Chris Kimball is my go-to when it comes to pie dough and pie baking (among many other things!) and he recommends that when doubling the recipe for a double-crust pie to increase the flour to 2 1/2 cups (slightly more than doubled) and then double the remaining the ingredients. Best, Lynn C.
Read MoreAsked Mar 03, 2021 by Esther B.
I would like to make "Roman Braised Beef with Tomato and Cloves". I realize that cloves is a main ingredient, but my family and I do not like cloves in anything. Is there a substitute for cloves that would work in this, and maybe other savory recipes? Thank you!
Answered by Lynn Clark
Hi Esther - The cloves are a hallmark in this dish so this may not be the right one for you! If you still want to make it with a different spice, you can, it just won't be garofolato di manzo alla Romana. You could try other warm spices like nutmeg, allspice, or cardamom but the flavor profile will be quite different. Best, Lynn C.
Read MoreAsked Mar 01, 2021 by Jacqueline W.
I noticed that your Caprese Chocolate and Almond Torte uses ground almonds. Other recipes use almond flour. I have almond flour and wondered if I could substitute it for the ground almonds and how it would change the results.
Answered by Lynn Clark
Hi Jacqueline - We tested our version with almond flour, but ultimately found that we liked the flavor and texture better using our own ground almond meal. This also allowed us to toast the almonds that we ground for inside the cake. The toasted almonds intensified the roasted quality of the chocolate. Since we really wanted the added crunch from whole sliced almonds on top of the cake, we found it was easier to just call for one ingredient and use it two ways. Unfortunately, we did not test our final recipe using almond flour in place of the sliced almonds. Best, Lynn C.
Read MoreAsked Feb 15, 2021 by Lizabeth L.
Hi -
Many pizza recipes call for 00 flour but your dough calls for KA Bread flour. What's the advantage of the KA Bread flour over the 00?
Thanks!
Answered by Lynn Clark
Hi Lizabeth and Julie -
We called for bread flour (we like KA because it has a higher protein content, but any brand will work) in our pizza dough recipe because it's simply more widely available and versatile than 00 flour. The main difference in how it behaves is due to the exact type of wheat used and the grind size—American bread flour produces stretchier, chewier breads than Italian "00" bread flour. Flour labeled Tipo "00" has nothing to do with protein content. Rather, it refers to the fineness of the milling. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. It's available with several different levels of protein intended for different baking projects, just like American flours. American bread flour has a protein content similar to that of the Italian Caputo bread flour (King Arthur's regular bread flour actually gets a little bit higher even). Unfortunately, King Arthur doesn't specify the protein content of their 00 flour. Because of the fineness of their milling, they don't need quite as much water as an equivalent regular bread flour so you can't substitute one for the other without adjusting the water as well. Pizza made with 00 flour will produce great crust with a crackly-thin layer of crispness, a nice open and airy hole structure, and just a modicum of chew. Pizza made with regular bread flour won't produce a traditional Neapolitan pizza with a super-crisp, airy, and delicate crust, but the pizza it does produce is great for its own merits.
Hope that helps!
The Milk Street Team
Read MoreAsked Feb 15, 2021 by Lizabeth L.
Hi -
I waited for the dough to reach 75 degrees, but I am having trouble with stretching. I can stretch to about 8-9" and then I usually let the dough rest for about 10 minutes to relax and then stretch some more. I may have to do this twice to get to 12." Also, would be helpful to know whether you stretch just by pushing down on the dough from the center (flipping over once) or whether you also recommend the hanging method where you hold the handle and let gravity do the work.
Would really appreciate a whole video or step by step just on this topic.
Thanks!
Tiza London
Answered by Lynn Clark
Hi Tiza - You can watch Erika stretch the pizza dough for this recipe in this episode of the TV show. She does a great job of illustrating how it should be done. Good luck! https://www.177milkstreet.com/tv/pizza-and-pasta
Best, Lynn C.
Read MoreAsked Feb 03, 2021 by Patrick G.
We have made the pizza dough many times now and love it!!! Just wondering at what point in time could you freeze the dough? I would like to make triple batches and keep some in the freezer for using later.
Answered by Lynn Clark
Hi Patrick - I'm not sure which pizza dough you are referring to but, for our standard pizza dough recipe, following the overnight fermentation, the dough can be frozen for longer storage; to use, allow to thaw overnight in the refrigerator, then proceed with the recipe. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 30, 2021 by Deborah S.
I am looking for the recipe for 'Ikarian braised pork". Deborah S.
Answered by Lynn Clark
Hi Deborah - Here is the recipe - Ikarian Braised Pork. Best, Lynn C.
Read More 
