Milk Street RecipesAsked 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 12, 2021 by Jean M.
I bought a package of sprouted lentil blend and am having trouble finding "sprouted lentils " recipes. do I use just like "unsprouted" lentils?
Answered by Lynn Clark
Hi Jean - You can cook sprouted lentils just like you cook regular lentils. They can also be consumed raw but only if they are labeled as "ready to eat." 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 Tammy P.
which brand do you recommend for the best chipotle in adobo?
Answered by Lynn Clark
Hi Tammy -
We don't do product reviews at Milk Street so we don't have an official recommendation. However, I (and many other folks) like the La Morena brand. 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 03, 2021 by Katherine K.
I don't want an Instant Pot at this time as I have an Electric Pressure Cooker (6 quart) and Slow Cooker (7 quart). Can I assume any of your recipes from Fast & Slow can be used in either of these? Obviously, any precooking for Slow recipes will need to be stove top as the Slow Cooker doesn't have the Sautéing feature. I hope my question makes sense.
Thanks for your consideration of this question.
Answered by Lynn Clark
Hi Katherine - Our recipes should work in your 6-quart electric pressure cooker. The only variable, and this may only apply to certain recipes, is if your pressure cooker has a much larger or smaller bottom surface area than a 6-quart Instant Pot. We did not test our recipes in a traditional slow cooker and the recipes were tested using the slow function on a 6-quart Instant Pot. Since this is a smaller volume than your slow cooker, we can't say for sure whether these would work the same in a 7-quart traditional slow cooker. Hope that helps! Best, Lynn C.
Read MoreAsked Mar 03, 2021 by Katherine K.
I find many MS recipe tend to be too salty. What Kosher salt are you calling for; Morton's or Diamond Crystal? If this has been answered elsewhere, I'm sorry to be redundant but I couldn't find it.
Thank you!
Answered by Lynn Clark
Hi Katherine - Great question! Historically, we developed our recipes with Diamond Crystal because of the kitchen’s preference for its texture. But that meant we developed our recipes with more salt by volume (but not by weight) than a person using Morton’s would have. And because of that, when home cooks did use Morton’s in our recipes, they sometimes ended up too salty. So at Milk Street, we recently switched to Morton’s. By developing our recipes to use less salt by volume (but the same amount by weight, and therefore the same level of saltiness in the finished dish), we believe it will be more difficult for people to unintentionally add too much salt to a recipe. This switch was made in developing the recipes for the March-April 2021 issue. Recipes that appear in issues prior to that date (or in all published cookbooks at this point) would still call for the volume amount for Diamond Crystal kosher salt. We are in the process of updating all of our recipes to reflect Morton's kosher salt on the website, but this process needs to be done by hand. With thousands of recipes, I'm sure you can understand, this may take some time. In the meantime, our advice is to cut the amount of salt called for in the recipe in half if you are using Morton's kosher and making a recipe published prior to the March-April 2021 issue (or from one of our current cookbooks). If you find it is not seasoned enough, you can always season to taste at the end of cooking. We understand that this is confusing and are here to help if you have further questions! You can read more about this change here. Best, Lynn C.
Read MoreAsked Mar 03, 2021 by Robert D.
Today I cooked the Pan Seared Steak With Black-Pepper-Lime Sauce using flank steak from Copokish and it was delicious. However, in reading the directions it said to "cook until center reaches 120 degrees F (for medium rare). That's the first time I ever saw 120 degrees called medium rare. In a table at Serious Eats J. KENJI LÓPEZ-ALT has a table for sous vide steaks that says 120-128 F is very Rare to Rare and 129-134 is medium rare. ATK's Sous Vide for Everybody says cook steak to 130 degrees in most cases because that is the point where most bacteria is killed, i.e. the meat is essentially pasturized. I usaully "pan fry" steaks after using my sous vide because they come out perfect everytime. If I'm going to save some for tomorrow I will cook to 130.5 degrees to be sure and it was just fine, still leaving some bloody juice on the platter to mix with the rest of the sauce. I find steak much less than 130 degrees having too soft a texture, sort of like trying to saw rubber.
I understand that if you pan fry it and let it rest for 10 minutes the temperature will rise, but probabably no more than a few degerees on a steak as thin as flank or fltatiron (my favorite). From the makers of Thermapen:
"For example, if you have a particularly thick New York strip and you like your steak temp Medium Rare, you would select 130°F (54°C) as your target resting temperature and subtract, say, 4 degrees F (2 degrees C) from that to calculate your pull temperature as 126°F (52°C). This is the number you will be watching for when measuring the thermal center of your steak. When the thermal center hits your calculated pull temperature, it’s time to remove the steak from direct heat."
Does all this matter? Only in respect you are probably not going to end up with the doneness you expected and there could be a slight risk of food safety. However, if you are used to eating medium rare hanburgers you are risk averse.
PS Cookish is one of my favorite cookbooks of yours,
Answered by Lynn Clark
Hi Robert - We are so happy to hear you love Cookish! 120 vs. 125 vs. 130? One thing we’ve learned from teaching thousands of students at our Boston School is that medium-rare is subjective. Some students barely cook their steaks while others prefer it pale pink, and all call it “medium-rare.” We've noted pulling the steak when it reaches 120 degrees in this recipe since we assume a temperature rise during carryover cooking will put the steak squarely in the range of medium-rare. Rather than debate who is right when it comes to final steak temperatures, we tell students to know how well they like their steaks cooked, choose the best cuts for that preference, and own it! Best, Lynn C.
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