Milk Street RecipesAsked Apr 13, 2021 by Laura I.
You had us at Lablabi. This Milk Street recipe has become my husband's favorite recipe hands down. We call it dad's special soup in our home. But I keep forgetting to soak those chickpeas. Yikes!
Can we use the Instant Pot to speed up the chickpea soaking process and turn this into a quick Tuesday night supper?
Answered by Elizabeth Mindreau
Hi Laura - We are so pleased that our Lablabi recipe has earned a special place in your household.
Yes, you can mimic a soak for the chickpeas in the Instant Pot. We did this for the beans in our Cannellini Beans with Tomatoes, Basil and Parmesan recipe. We have not tested this technique with chickpeas nor this modification for the Lablabi recipe, so we cannot guarantee the results. That said, we think it should work fine.
Here's what you do:
In a 6-quart Instant Pot, stir together the chickpeas, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer.
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes.
When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using potholders, carefully remove the insert from the housing and drain the chickpeas in a colander. Rinse the beans under cool water, set aside.
Continue with the Lablabi recipe from this point.
Read MoreAsked Mar 27, 2021 by Todd W.
The recipe for the crust calls for almond flour, but the frangipane uses 100 g of sliced almonds that get processed in the food processor. If the recipe already uses almond flour, what is the reason for not using it in the frangipane? It seems antithesis of the Milk Street way to buy extra ingredients when others will do. Can't I just use 100 g of almond flour in the frangipane?
Answered by Lynn Clark
Hi Todd - I'm glad this worked out for you! It is surprising that we didn't just almond flour in the filling. I think the reason why we chose this route was because these two recipes - crust and filling - were essentially developed separately. The crust was meant to be used in other recipes and the filling was initially intended to be in more traditional pie crust. That being said, I will certainly let the development team know! Best, Lynn C.
Read MoreAsked Mar 19, 2021 by Gerald E.
IF I want to make the dough in advance do I let it rise the 5 1/2 to 6 hours before I refrigerate or right after I am done mixing the dough.
Answered by Lynn Clark
Hi Gerald - You want to let it rise the 5 1/2-6 hours first. The dough can then be transferred to the baking pan. After it has settled in the pan, cover tightly with plastic wrap and refrigerate. The next day, prepare the toppings. Uncover, top the dough with the olives and tomatoes, and let stand at room temperature for 45 minutes, then finish and bake as directed. Best, Lynn C.
Read MoreAsked Mar 16, 2021 by Jim L.
Regarding this recipe https://www.177milkstreet.com/recipes/beer-braised-short-ribs-cookish
Can or should I brown the short ribs prior to braising? I watched the video and Rosie just put everything in the baking dish for the braise and I am wondering what flavors are added or lost by browning the short ribs first.
Jim - long time reader, 1st time questionner
Answered by Lynn Clark
Hi Jim - We found we didn't need to bother with pre-browning the ribs as we didn't notice any significant flavor differences. Since the ribs are uncovered and returned to the oven, we let the oven do the browning for us instead. Best, Lynn C.
Read MoreAsked 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.
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