Milk Street RecipesAsked Dec 30, 2019 by Amanda N.
Hi.. I made these and they were so different from my meatballs.. my friends and family loved them.. so now these are it for us.. BUT.. the article about them discusses the use of parsley in Italy to make them more then once yet the recipe doesn't call for parsley at all. I was wondering why ?? Thank you
Answered by Matthew Card
I think we ultimately found the parsley wasn't necessary and we always aim to streamline our recipes. If you like, feel free to add!
Read MoreAsked Dec 29, 2019 by Mitchell G.
First, a caveat - I hate it when people modify a recipe and then complain about the results, as if it's the original recipe's fault. I'm not complaining - just asking ;-)
I made the Palestinian Upside-Down Chicken and Rice recipe from the recent issue of the magazine. I did substitute boneless, skinless breasts for the bone-in, skin-on thighs and reduced the oil by roughly a quarter. The end result was VERY aggressively spiced. My wife couldn't tolerate it. We both liked the preparation method and thought it had some potential though.
Are the seasoning amounts in the recipe correct? I was thinking that the significant reduction in fat after my modifications might impact how the spices worked if they were fat soluble. I'm planning to try it again in the future, maybe with half the seasoning (and perhaps when my wife is on a business trip to avoid the "are you nuts?" stare :-)
Thanks!
Mitch
Answered by Matthew Card
Hi Mitchell,
The reduction in oil and fat from the chicken thighs does impact how the spices are perceived. The fat will mellow out the spices. I'd suggest in the future reducing by a quarter if swapping out white meat for the thighs.
Read MoreAsked Dec 23, 2019 by Inho K.
I like how to food processor on the show seems to work. Does anyone know the brand and model of the food processor used in the Milk Street kitchen?
Answered by Matthew Card
It is a Kitchenaid model. I'll have to check in with the kitchen for the exact model.
Read MoreAsked Dec 20, 2019 by Judy T.
I made a half recipe of this delicious dish using the timing for the full recipe. Can anyone please offer the timing adjustment for the half recipe? Mine seemed over cooked, but still tasty.
Answered by Matthew Card
I'd probably begin checking at 1 hour and 45 minutes.
Read MoreAsked Dec 16, 2019 by Emily Z.
In the "creamy polenta with savory sauces" recipe, the texture described in the recipe is quite different than the texture in the accompanying images. Do you have any recommendations for achieving the firmer text so that it can be cut into squares? Thank you!
Answered by Lynn Clark
Hi Emily - the recipe for Fried Polenta is linked are the bottom of the Creamy Polenta recipe. Here is the link - https://www.177milkstreet.com/recipes/fried-polenta. Hope that helps! Best, Lynn C.
Read MoreAsked Dec 09, 2019 by Mike B.
In the Sept/Oct magazine it says "The next day, I return so Pinna can teach me first to make fregola from scratch—easily the simplest pasta to make by hand (see sidebar on p. 18)—then to use it in the seafood dish I’d eaten the night before." I cannot find the sidebar in the digital version. Please give me this recipe.
Answered by Lynn Clark
Hi Mike - If you go here you will find the sidebar in the box on the left side toward the bottom of the page entitled "Homemade Pasta at Your Fingertips." Hope that helps! Best, Lynn C.
Read MoreAsked Dec 05, 2019 by John G.
I made the Brown Ale Turkey and Gravy recipe for Thanksgiving. I followed every step as written and still ended up with virtually no drippings for a gravy. I had a 14 lb farm fresh turkey, the exact amount of basting liquid, the oven was at 350 with the rack in the lower middle position (2nd rack from the bottom), and covered loosely with foil. When I took the foil off after 1.5 hours, there were no drippings. What liquid that was there originally had basically become a black mess along the edges of the roasting pan. I had to add about 1.5-2 cups of stock just to be sure nothing would start smoking.
Any thoughts on why this happened? It's a stainless steel roasting pan, large enough for the bird but not huge. Could the pan be getting too hot? I should note this recipe is not the first time this has been an issue. I never get the drippings that are expected.
Answered by Lynn Clark
Hi - Thanks for your question. I'm wondering if your oven might be too hot. Do you use an oven thermometer to confirm the actual temperature inside your oven? Aside from that, did you confirm that you had 2/3 cup of the beer reduction after straining out the solids and before whisking in the butter? It's possible that, if you only measured before straining, you lost some liquid that was left in the solids. Did you add the solids and celery to the pan as well? These will add some moisture to the pan as well and prevent burning. Since you say you have this problem with other recipes I wonder if it's the oven temperature though. I would be surprised that the liquid would evaporate that quickly in a foil-covered pan at 350 degrees even without drippings, If you don't have an oven thermometer I would grab one and check the actual temperature of your oven. If it's off you can have it professionally calibrated or adjust the temperature to account for the difference. Best, Lynn C.
Read MoreAsked Dec 05, 2019 by Jennifer E.
The recipe for the pumpkin tart looks delicious, but a family member who will be joining us for the holidays has an egg allergy. Is there any way to substitute the eggs? Thank you!
Answered by Lynn Clark
Hi Jennifer - I would try using aquafaba - the starchy liquid produced by cooked chickpeas - in place of the eggs. This is a common substitute in vegan cooking and baking. You can find more information on aquafaba on our website: https://www.177milkstreet.com/2019/06/what-is-aquafaba. Good luck! Best, Lynn C.
Read MoreAsked Nov 25, 2019 by Rita Y.
I made this stew in the pressure cooker and it was excellent. In the interest of economy, could a well-trimmed chuck roast be substituted for the boneless short ribs? If so, how would this affect the cooking time under pressure?
The only thing I did differently is brown the whole strips of boneless short ribs well on both sides, then cut them into 1-inch chunks.
Answered by Lynn Clark
Hi Rita - I think you could substitute chuck roast for the short ribs here. They're both cut from the same area of the cow. We found the short ribs easier to prep and, when using a pressure cooker, prep time definitely weighs into our decisions. Keep in mind that you might need to purchase a bit larger roast to yield 2 1/2 lbs of meat after trimming the chuck roast. Hope that helps! Best, Lynn C.
Read MoreAsked Nov 23, 2019 by Clifford V.
I have the Milk Street Cookbooks (2018 and 2019) as well as the "Tuesday Nights" book. Does this new one, "The New rules" contain anything different or is it the same recipes in a different package? If it is different recipes, I would love to buy it, just not sure. Thanks!
Answered by Lynn Clark
Hi Clifford - Thank you for being a loyal customer of Milk Street! The New Rules cookbook features over 190 recipes and 75 new rules to simplify your time in the kitchen and improve your results. Some of the recipes may be familiar to you from our other cookbooks, but the vast majority of these are brand new recipes created to illustrate our new rules for how to cook, each driven by a powerful new tip, trick, or technique. I would add that even if some of the recipes are familiar they may be expanded upon or presented in a new way in this cookbook. Consider it our playbook for the Milk Street method of cooking! Best, Lynn C.
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