Milk Street RecipesAsked Nov 23, 2020 by Diana M.
I do not generally keep sour cream in my refrigerator, but I always have plain yogurt. My current favorite is Stoltzfus. It is high protein, with that lovely layer of cream at the top. I also keep Fage in my fridge almost all the time. (Which is made here in Fulton County, New York)
So can I exchange either of these for sour cream in recipes, especially your one crust pie recipe?
Answered by Lynn Clark
Hi Diana - As long as the fat content of the yogurt is similar to the sour cream, you can definitely substitute. I probably wouldn't substitute nonfat yogurt, though, since it lacks any fat and often has stabilizers added that might behave differently in a recipe. Good luck! Best, Lynn C.
Read MoreAsked Nov 22, 2020 by Donn R.
This is a non-consumer friendly website. I can't even do a specific search. One needs to go thru all the recipes to try and find. I may have the shortest subscription of Milk Street yet only a few hours if I can't figure this out. I wanted to find the Lasagne Bolognese recipes from the TV show and it is impossible. I am giving up.
Answered by Evan Petto
Hi Donn,
Thanks for your comment. There are two ways you can access the search function. You can access the search function via the magnifying glass on the top right hand of the site (on any page), as well as the dedicated recipe search on the top right of the home page. Both options are shown below.
https://www.177milkstreet.com/assets/site/Screen-Shot-2020-11-23-at-2.08.03-PM.png
You can also access the recipes from our "Lasagna Bolognese" episode here: https://www.177milkstreet.com/assets/site/Screen-Shot-2020-11-23-at-2.08.03-PM.png
Please let us know if this helps. Thank you!
Read MoreAsked Nov 16, 2020 by Craig B.
Hello Milk Street Friends,
I will be salting a big turkey for Thanksgiving. Maybe 22 lbs, that is what I did last year. I will pick the biggest freshest most organic one I can get. I lost my salting instructions from last year. How much salt per pound do I use. I know Diamond Crystal Kosher is the best. Last year there was some baking soda in the salt rub I think for browning, but I do not remember how much. I am not sure if you recommend using spices in the salt rub, but if you do I would welcome your suggestions. The turkey will be butterflied and cooked with an apple-cranberry glaze. I love to butterfly a big beast with my giant meat saw. Anyway, how much salt per pound and baking soda or spices if recommended? Thank you so much and Happy Thanksgiving!
Answered by Lynn Clark
Hi Craig - It sounds like you have a pretty good turkey plan in place! We've only got a couple of turkey recipes here at Milk Street and they are both all about simplicity. Neither involves a brine, but the Tea-Rubbed Maple Turkey has a salt-smoky tea-white pepper rub. In that case we are using a 12-14 lb. turkey and using 1 tablespoon of salt, 1 teaspoon of white pepper, and 6 bags of lapsang souchong tea, rubbing the turkey, and letting it sit for 24 hours before roasting. However, I don't think our tea rub follows the recommended formula, which is 1 teaspoon of kosher salt per pound of turkey. No baking soda involved in that recipe. Our other turkey, Brown Ale Turkey and Gravy, is basted with a flavorful (salty) liquid while roasting so no need to brine/salt. I think if you want to stick with your plan you'd want to follow the general recommendation of 1 teaspoon of salt per pound. Happy Thanksgiving! Best, Lynn C.
Read MoreAsked Nov 05, 2020 by Carol K.
I was listening to a Milk Street Podcast and Christopher was talking about a pulled pork dish that he makes frequently in an instant pot. It had pork shoulder, onions, and about a half of a cup of not too spicy seasonings. Does this sound familiar to any of you? Thanks.
Answered by Lynn Clark
Hi Carol -
I had a chance to check in with Christopher and he based his recipe off this one: https://www.177milkstreet.com/recipes/ethiopian-chicken-stew-doro-wat. You can make the chicken version of the recipe as it was developed or try his simple pork version: "sauté three onions with a bunch of Berbere (1/3 cup or so) and then add 3 lbs boneless cubed pork shoulder, 40 minutes on high pressure, let sit for 15 minutes after cooking and then release steam." Chris didn't specify if he also adds the 3/4 cup water from the recipe, but I would recommend it so you don't get a burn error in the Instant Pot. Good luck! Best, Lynn C.
Read MoreAsked Nov 02, 2020 by Janet M.
I can't find Asiago Fresco. Would it ruin the dish if I were to use regular asiago? I'm guessing the flavor would still be there but it might not be as creamy. Thanks for any input.
Answered by Lynn Clark
Hi Janet - We mentioned asiago fresco in the video, but the recipe itself just calls for asiago. Either will work. Best, Lynn C.
Read MoreAsked Oct 20, 2020 by Eileen A.
I made this Austrian Beef Stew today. The taste was great! However, a lot of the "sauce" was stuck to the bottom of the Dutch oven. I had the oven on at 325 degrees, followed the recipe exactly. Don't know if this makes a difference or not, but, I live at an elevation of 6,000 feet above sea level. We have no humidity here. Would you recommend more liquid or a lower oven temperature or what? After watching the TV video of Chris making this recipe I was really looking forward to a buttery/paprika sauce. Any recommendations would be appreciated! Thanks!
Answered by Lynn Clark
Hi Eileen - At altitude, water/liquid evaporates quicker than at sea level so this may be the reason why the sauce stuck to the bottom. I would recommend adding more broth after the meat cooks for 2 hours before you put it back in uncovered. Start with about 1/4 cup and keep an eye on it and add more as you see it getting too low. This will give you an idea of how much total extra liquid you need to add so you can add it all at the 2 hour mark next time. Hope that helps! Best, Lynn C.
Read MoreAsked Oct 14, 2020 by Geary B.
The link for the Instant Pot recipe for chicken broth does not work and I have received my copy for the issue yet.
Answered by Lynn Clark
Hi Geary -
I spoke with our digital team and they are going to work on getting that broken link to the broth fixed as soon as possible. Thanks for pointing it out to us! Best, Lynn C.
Read MoreAsked Oct 05, 2020 by Andrew S.
This is a great recipe, but I noticed that it is not the same as the original version that was published, which I happened to save in Evernote. The original version was seasoned with tomato paste, sumac and cinnamon rather than cumin and allspice as in the current version. Both are great, so what happened to the original?
Answered by Lynn Clark
Hi Peggy - We actually have several versions of the same recipe with similar names. I believe the one you are looking for is this one, which has the sumac and cinnamon. It was inadvertently taken off the website, but should be back up now. Hope that helps! Best, Lynn C.
Read MoreAsked Sep 06, 2020 by Kathie R.
Hello
Posted this comment/question in the recipe comment section also. Followed this recipe to the letter and the cake came out a bit dry. I noticed another comment with the same issue. I used a glass loaf pan. Wondering if I somehow over baked it. My oven temperature is not significantly off. In contrast I just baked your Mexican Sweet Corn Cake which turned out great however I actually had to bake it a bit longer to get a clean toothpick. I had high hopes for this recipe and would like to give it another go.
Answered by Lynn Clark
Hi Kathie - I do think it's the glass loaf pan causing the cake to be overbaked. Glass is an insulator. It takes longer to heat up but, once it does, it holds the heat longer. And while that can result in more even baking, it can also mean that the edges and bottoms will brown too quickly, and sometimes before the inside has cooked through. Once out of the oven, your loaf will take longer to cool down, which can create a slightly drier cake. The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for and bake up to 10 minutes longer. I would also ensure that your loaf pan measure 9x5, which is what we use when testing our recipes. A slightly larger or smaller loaf pan can affect how quickly the cake bakes as well. I hope this is helpful! Best, Lynn C.
Read MoreAsked Sep 02, 2020 by Kevin M.
This question is not only for this recipe but for others. My broiler has two settings, high and low. When the recipe instructs to heat the broiler, I assume most ovens just have one setting. Would you advise the high or low setting as best match for the recipe?
Answered by Lynn Clark
Hi Kevin - I checked in with our Director of Recipe Development, Diane Unger, and she recommends using the "high" setting on your broiler to match the broilers in our kitchen. Good luck! Best, Lynn C.
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