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Asked Nov 06, 2023 by Cathy S.
Has anyone made this and did you leave the lid off during baking? It does not specify but says that evaporation is important. So I’m guessing no lid?
Answered by Lynn Clark
Hi Cathy - You are correct - the beans and sausages are baked \uncovered.\ Best, The Milk Street Cooking Team
Read MoreAsked Nov 02, 2023 by Brenda S.
The November December hard copy for this recipe lists 1/3 cup lightly packed fresh rosemary, the online version lists 2/3 cup lightly packed fresh rosemary. Which version is correct? Should the rosemary stems be discarded?
Answered by Lynn Clark
Hi Brenda - Sorry for the delay in getting back to you. The correct amount is 1/3 cup rosemary (leaves only). The recipe was updated as the magazine went to print and, unfortunately, never got updated in the web version. We will make sure it's fixed online. Thanks for bringing this to our attention! Best, The Milk Street Cooking Team
Read MoreAsked Oct 30, 2023 by Marla M.
The holidays are coming. Would the Hot Water Pie Crust featured in the "Pies of Yelapa" episode be suitable for a pumpkin pie? Thanks. Marla M.
Answered by Lynn Clark
Hi Marla - Although we haven't tested this, we think this should work since it's a similar-style of pie (custard-based). Let us know how it works out! Best, The Milk Street Cooking Team
Read MoreAsked Oct 27, 2023 by Robin G.
My traditional NY-style cheesecake freezes wonderfully. What about the Basque cheesecake recipe from Nov-Dec 2023. Thanks.
Answered by Lynn Clark
Hi Robin - We haven't tested this, but we assume it should work the same. Just make sure to wrap tightly to prevent absorbing any off flavors and thaw completely in the fridge before serving. Best, The Milk Street Cooking Team
Read MoreAsked Oct 26, 2023 by Daniel T.
I'm looking at the Shortcut Paella recipe from the September-October 2023 issue. The first ingredient is "4 oz. Spanish chorizo, casings removed, halved lengthwise and thinly sliced." Then the first step is to cook this chorizo for 5-8 minutes until lightly browned before adding all the other ingredients. My questions is, is this cured Spanish chorizo that you can eat straight out of the packaging without cooking (which makes me wonder about cooking it in step 1), or is it raw sausage that would obviously need to be cooked as described (but probably wouldn't hold its thinly sliced shape very well in the process)? Thanks!
Answered by Lynn Clark
Hi Daniel - Spanish chorizo is sold cured and smoked so, yes, it's already cooked. In this recipe, we are slicing and cooking it for 5 minutes in order to release some of the oil from the chorizo, which serves as the flavor base of the paella. Since the chorizo has such an abundance of oil in it, it won't dry out while it cooks for that short time. Best, The Milk Street Cooking Team
Read MoreAsked Oct 25, 2023 by Jeff S.
For a vegetarian, can you substitute impossible beef or pork? Would anything need to change? I notice when i cook an impossible burger for my wife (regular for me) that the consistency is different
Answered by Lynn Clark
Hi Jeff - Unfortunately, since the recipe calls for chuck roast or pork shoulder, which are large cuts of meat that benefit from low, slow cooking, there isn't a comparable impossible beef or pork product since they are all quick-cooking, ground meats. Best, The Milk Street Cooking Team
Read MoreAsked Oct 17, 2023 by Robert K.
In the recipe calls for Rye flour. What rye flours are recommended? I can't find white rye, but only whole rye or dark rye. Can I use the dark rye? WIll it cause the bread to be darker? Thanks, Bob
Answered by Lynn Clark
Hi Bob - We tested this recipe with light rye flour. Since we haven't tested the recipe with dark rye flour, we can't say for sure what the results will be. That being said, a darker rye flour will yield a milk bread with a more prominent rye flavor and, potentially, a denser texture. Also, be sure to substitute by weight rather than by volume to account for the difference in weight per cup. Good luck! Best, The Milk Street Cooking Team
Read MoreAsked Oct 16, 2023 by James M.
Hi, I was wondering if the recipe for Basque Country's Burnished Cheesecake would work if we used allulose in place of sugar (taking into account conversion rate of 1 1/3 cup allulose to 1 cup sugar). I'm not worried about the sweetness taste, but rather the structure of the cheesecake. Thanks. Jim
Answered by Lynn Clark
Hi Jim - We have not tested this recipe (or, really, any recipes) with allulose. However, since allulose caramelizes more quickly than regular sugar we do worry that the top will get \too\ brown and become bitter. You may need to lower the temp to make the recipe more successful. Best, The Milk Street Cooking Team
Read MoreAsked Oct 07, 2023 by Samantha V.
Hi, I was wondering if you could recommend several recipes/side options (preferably gluten-free for a guest with Celiac) to serve alongside the Miso-Gochujang Pulled Pork. It has such strong flavors, so I am curious to hear what you have tried that works well. Also, if I were to prep this in advance for a dinner party, would you recommend waiting to shred the pork and coat in the reduced sauce until after I reheat it? Thank you!
Answered by Lynn Clark
Hi Samantha - This post from our Sunday Cooks web post has some good suggestions on sides to serve with the miso-gochujang pulled pork (and some subsequent meals to make with any leftovers). Any sort of slaw, as recommended in the post, would be a good option. A cool, cucumber salad would also go a long way to balance the spiciness of the pulled pork. This one and this one are some favorites or this boy choy salad would also be nice too. Hope that helps! Best, The Milk Street Cooking Team
Read MoreAsked Sep 13, 2023 by Mary P.
Is there a way to search the recipe files to find the ones that are gluten free? Thanks!
Answered by Lynn Clark
Hi Mary - I don't believe there is, but our customer service team will have better answers and, possibly, more information on if and when this feature might be available. They do not not monitor this board. Please send all customer service inquiries directly to info@177milkstreet.com. Thanks! Best, The Milk Street Cooking Team
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