Milk Street RecipesAsked Aug 21, 2020 by Steve S.
The recipe is for 6-7 lb chuck roast at 325° for 2 hrs + 1-1.5 hrs.
How much would cooking times be reduced if making half recipe, so 3 - 3 1/2 lb roast? thx
Answered by Lynn Clark
Hi Steve - Since it's the size of the pieces of meat that matters more than the volume when it comes to cooking time, it's probably going to take close to the same amount of time to cook the pieces until they meet no resistance. I'd follow the recipe but start checking the meat a little early. Good luck! Best, Lynn C.
Read MoreAsked Aug 19, 2020 by Elizabeth S.
I’m planning to make the black eye pea stew tomorrow and only have dried- it looks as if I don’t need to soak them over night- is this true of black eye peas? Any clue how many dry equals the 3 cans asked for in the recipe? Thank you for any help you can give!
Answered by Lynn Clark
Hi Elizabeth - Since this was developed for our Tuesday Night cookbook, we always started with canned peas since they were quicker to cook. Because of this, we haven't tested this recipe with dried peas. Generally speaking, for dried beans (black-eyed peas are actually beans, not peas), we \do\ recommend soaking overnight in salted water. We did some testing on equivalencies for dried vs canned beans and you can find those results here. This article also gives our standard cooking method for dried beans. Hope this helps! Best, Lynn C.
Read MoreAsked Aug 19, 2020 by Edward Z.
Can the Piadina be made the day before eating and if so how to store it?
Answered by Matthew Card
Yes, they can be made ahead. I would layer them between parchment paper or kitchen towels and store in the refrigerator. They can then be reheated in a hot, dry skillet.
Read MoreAsked Aug 19, 2020 by Edward Z.
Can the Ricotta Cheese Cake made with semolina be made the day before?
Answered by Lynn Clark
Hi Edward - As long as you leave it in the fridge, this should be fine made the day before. Good luck! Best, Lynn C.
Read MoreAsked Aug 18, 2020 by Robert S.
Hello,
I see that the Tagliatelle with Portobellos and Chive Ricotta recipe calls for red miso. I only have white miso. Will there be a noticeable difference or do I need to add red miso to my pantry?
Thanks.
Answered by Lynn Clark
Hi Robert - I checked in with the recipe developer, Courtney Hill, and she said that white miso would also work. Not as strong a flavor as red miso, obviously, but the white miso would still be a lovely addition. Hope that helps! Best, Lynn C.
Read MoreAsked Aug 17, 2020 by Nan J.
I just made the Harcha (moroccan flatbread) recipe and 2 things were very off. First off the mixture was a batter, not a dough that could be patted out into circles and the batter was very salty...pretty inedible. When I was searching to see if anyone else had comments about the recipe (why can comments be attached directly to the recipes?) I saw the comment about the different brands of kosher salt. Mine happens to be Morton. I did weigh the semolina so am curious if the amount of water is off. Fortunately, they did cook up but are more pancake-like in texture.
Answered by Lynn Clark
Hi Nan - I'm so sorry that the recipe didn't work for you. As you've discovered, different brands of kosher salt have grains of different sizes so 11/2 teaspoons can yield different amounts of salt amongst the brands. We always use Diamond Crystal kosher salt because we like the size of the grains - large enough to pick up and sprinkle, but small enough to dissolve easily. When using Morton's you'd want to use a little more than half as much salt as called for in our recipes. As for the texture issues of the dough, a couple of things come to mind. First, did you let the semolina soak for 10 minutes before adding the butter? This is an essential step to make sure the semolina absorbs the water. Second, was the butter chilled when you added it to the semolina? Once the mixture sits for 10 minutes it should still be hot enough to slightly melt the butter so you can mix it in easier. However, if the butter is too warm when it's added to the hot semolina it will fully melt and make the dough too loose. Not sure if either of these steps is where the recipe got tripped up. I did double-check the amount of water and confirmed that 3/4 cup is correct. Let me know if I can help further. Best, Lynn C.
Read MoreAsked Aug 13, 2020 by Ambre C.
Has anyone cooked the stovetop chocolate cake in the Instant Pot and how long at high pressure? Thank you
Answered by Lynn Clark
Hi Ambre - Unfortunately, we didn't test this in the Instant Pot, but it's a great idea! Hopefully someone has tried it and can give you some guidance. We will keep it in mind for a future Fast & Slow recipe. Thanks! Best, Lynn C.
Read MoreAsked Aug 10, 2020 by Joseph S.
Can your recipe for a single pie crust be doubled? What mods need to be made to the recipe for doubling (I assume it’s not quite twice as much of everything, given other double pie crust recipes I have seen and used)?
Answered by Lynn Clark
Hi Joseph - We previously asked Christopher Kimball this question and you can find his answer here. Best, Lynn C.
Read MoreAsked Aug 05, 2020 by Theresa L.
This recipe sounds so delicious (and I happen to have an open can of coconut milk) but hubbie can't tolerate onions or garlic. Should I choose another recipe or can you give me some good substitutes?
Answered by Lynn Clark
Hi Theresa - Asafoetida, also called Hing, would be something interesting to try. Asafoetida is a pungent spice used in cooking that is native to Central Asia, particularly Iran and India. Asafoetida comes from a very unusual source. According to food scientist Harold McGee, it’s made by scraping the sap from the exposed root of a plant in the carrot family. The sap is dried and crushed, giving us a tan-colored powder to sprinkle into our dishes.
McGee also says that the sap contains many of the same sulfur compounds found in onions. It has a very strong odor when dry, which many say is reminiscent of washed rind cheeses or body odor. Not to worry – when the spice is added during cooking, it mellows out into a gentle flavor. Asafoetida is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It’s a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes.
Unless you have a really excellent health food store or Indian grocery near you, it’s probably best to look for asafoetida online. It might be worth a try, not just in this recipe, but all of the recipes that call for onions and/or garlic. Good luck! Best, Lynn C.
Read MoreAsked Jul 24, 2020 by Adam N.
The milk street recipe for tavuk sis is really outstanding I don’t think it’s getting enough focus. A lot of the recipes within milk street are exotic and may be something one makes a couple times a year. This recipe has staying power I could make it three times a week on the gas grill especially when I go back to the office and I need lunch on the fly. It was so good. One thing though scraping off the marinade as instructed in the notes seems unnecessary if one adequately oils up the grill grates.
Also I would recommend not reserving the marinade and using at the end. It’s far superior if one served wrapped in a pita along with ingredients such as tomato, onion, and tzatiki sauce.
Answered by Lynn Clark
Hi Adam - Thanks for the rave review and the tips! Always great to hear a recipe we worked hard on is well-received. Happy cooking! Best, Lynn C.
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