Instant PotAsked Jul 09, 2020 by Susan T.
Hello,
I've got a grass fed eye of round roast that I expect to be on the tough side, and I want to tame it in my instant pot. Can you recommend a recipe? Or maybe cooking time adjustments to make to a recipe for a more tender cut?
Thanks!
Answered by Lynn Clark
Hi Susan - I'm not sure what to recommend since I'm not sure what your end goal is - are you trying to make a pot roast from an eye of round roast? Unfortunately, we don't have any recipes using eye of round in the Instant Pot. That's likely because we usually prefer fattier, long-cooking cuts for the pressure cooker. Eye of round is very lean and works best when cooked like a roast and served thinly sliced. I would recommend salting and refrigerating the meat about 24 hours in advance and then cooking it low and slow using the reverse-sear method - Cook the roast in a low oven (250-275) until it's almost to medium-rare (or your preferred roast beef temperature) then remove it and brown it on all sides on the stovetop. Good luck! Best, Lynn C.
Read MoreAsked Jul 09, 2020 by Nancy B.
I'm making the Sake and Citrus-Poached Chicken with Miso Sauce in a 12-inch skillet as directed in the Kitchen Improv Cookbook from the online class. Two cups of sake seems an awful lot - most recipes I see ask for 2 Tbsp. Then you are supposed to add 2 cups of water. That's a lot of liquid in a skillet with two chicken breasts and it doesn't get evaporated, either. With so much liquid, do you really need to flip the chicken halfway through? I just wondered if this 2 cups of sake is correct. (I had to use a mixure of Chardonnay, a little rice wine vinegar and water in place of it). We loved the miso-lemon sauce, but I can't bear to throw away all this liquid that is left in the pan. Just checking!
Answered by Lynn Clark
Hi Nancy - 2 cups of sake is the correct amount. The cooking method for the chicken in this recipe is poaching - i.e., submerging food in liquid and cooking over a low temperature. In order to fully submerge the chicken pieces we needed 4 cups of liquid. It's not unusual to poach chicken or fish in wine, so we chose to use half water and half sake here to add light, bright flavor to the poaching liquid and, subsequently, the sauce. Sometimes the chicken likes to float up to the surface causing the top to be a bit exposed. We flip it over to make sure, if it does, the chicken still cooks evenly. I hope that helps explain things. You can strain and save the poaching liquid in the refrigerator and use it as you would chicken broth for making pan sauces, cooking rice, etc. Best, Lynn C.
Read MoreAsked Jul 07, 2020 by Adam N.
I know shakshuka was trendy a couple years back but this is the first time I’ve come around to actually making it at home. Using the harissa you guys sell villa jerada I was blown away by how good it turned it. I even slightly over cooked eggs and it was so tasty. Now the real problem I loved it so much I could easily make this 2-3 times a week but my family is from Central Europe (Czech) and they do not like spicy foods. I guess I will be cooking 2 meals at once unless I can figure out a way to cool down the heat for their portion after it’s all prepared.
Answered by Elizabeth Mindreau
Hi Adam - We are so pleased that you and your family are enjoying our Harissa Shakshuka. We found that the heat/spice level of harissa varies across brands. You can reduce the amount of harissa in the shakshuka. It might take a couple of tries and adjustments to find the amount that works for your family. Be sure to write it down on the recipe!
Read MoreAsked Jul 07, 2020 by Mark T.
I just saw this shortcut in "Prune" so had to try it out.
Just cook the pancakes on one side at low temperature so that it browns but until the bubbles pop then put on a sheet pan and finish for about two minutes in a 400 degree oven.
The results are amazing. Flipping makes them tougher.
Answered by Lynn Clark
Hi Mark - Cool idea! I bet you can make a lot more pancakes that way too. Good for when you've got a crowd for breakfast or brunch. Thanks for sharing! Best, Lynn C.
Read MoreAsked Jul 06, 2020 by Sally S.
Hello - for the Israeli hummus recipe, I soaked the chickpeas for 24 hours and forgot to add salt to the soaking water. Will the recipe still work or should I start over?
Answered by Lynn Clark
Hi Sally - You will likely get a fair amount of burst beans if you haven't added salt to the soaking water. This is because when unsalted beans cook their interiors end up swelling faster than the skins can handle. You can add salt to the cooking water which can reduce the amount of burst beans by about 10%, but I think my advice would, unfortunately, be to start over. Good luck! Best, Lynn C.
Read MoreAsked Jul 04, 2020 by Adam N.
The majority of the skewer recipes are specifically calling out that they be broiled in a oven. I get that the broil method yields the best results but I genuinely enjoy grilling outdoors with a cold beverage rather than broiling. Are there best practices one could recommend to convert these recipes to a grill. Such as temp, turning times and brushing on sauce schedules? Any other best practices one could recommend would be most appreciated!
Answered by Lynn Clark
Hi Adam - I imagine you can do most of these recipes on the grill. I don't have all of our skewer recipes in my head, but I think most would be best grilled over high heat to achieve the kind of char you want. However, I would still set up your grill for indirect cooking. That way you have a cooler zone to transfer them to if you find they are getting too much char. Good luck! Best, Lynn
Read MoreAsked Jun 30, 2020 by dale L.
how can i search for recipes
Answered by Lynn Clark
Hi Dale - You can search for recipes by using the small magnifying glass in the upper right hand corner. Or you can click the "RECIPES" tab on the upper left side of the webpage and scroll through the recipes. Hope that helps! Best, Lynn C.
Read MoreAsked Jun 30, 2020 by Suzanne W.
I rarely buy sour cream, and actually prefer yogurt as a replacement with much of what I assemble in the kitchen.
I'm always lookin for The Best pie crust recipe, and your Single-Crust Pie Dough recipe calls for 2 T of sour cream. May I substitute yogurt, for the sour cream? Would Greek yogurt, which is quite dense work better than whole milk yogurt?
Thanks
Answered by Lynn Clark
Hi Suzanne - We haven't tested this, but I think it would probably work fine. Just make sure to use full-fat yogurt. Good luck and let us know how it turns out! Best, Lynn C.
Read MoreAsked Jun 28, 2020 by Clifford V.
Hello,
# I did not receive the May/June issue. I went to your website and it says this: What should I do if one of my issues was never delivered?
"Visit Your Subscription and click Report Damaged or Missing Issue. We will try to resolve the problem as quickly as possible."
The only problem with that is when you click on the "Your Subscription" link, the words "Report Damaged or Missing Issue" DO NOT appear on the page- thus there is no link for it! (crappy web design!!). Is there an email or link I can address my concern?
Thanks
Cliff
Answered by Evan Petto
Hi Clifford,
I'm sorry to hear about your issue! I have spoken with our fulfillment team who will be sending out a replacement issue to you as soon as possible.
For future reference, here is an alternate way to access that request form:
Visit service.milkstreetmagazine.com and log in with a combination of your account number, ZIP code, and email address.
Click on "Report Damaged or Missing Issue", which is highlighted below as to where it should appear on the left sidebar.
Select the issue that you are reporting to be missing or damaged and click "Report". Your request will be completed and a new issue will be sent out ASAP.
Hope this helps.
Best,
Evan, Digital Content Director
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Read MoreAsked Jun 24, 2020 by Kristi M.
Hello!
i really love the Brown Bsmati Rice Pilaf with Spiced Beef and Green Beans recipe. The flavors are spectacular! My problem is that the rice is still crunchy at the end of the cooking time. I have made the recipe twice and the rice has been crunchy both times. The only change to the recipe was using one pound of beef instead of 8 oz. However, my friend also made the recipe as written with 8 oz. of beef, and the rice was crunchy. I’m perplexed. It is either not enough water or not long enough cookin time, or both. Please advise. I don’t want to abandon this recipe because its flavors are so good!
Answered by Lynn Clark
Hi Kristi - I'm so sorry that you're having difficulty with this recipe. I spoke with Courtney Hill, who developed the recipe, and she isn't 100% sure what went wrong, but suggested a few possible causes for your issues. First, make sure you are using brown basmati rice, not brown long-grain rice. This could make a difference in the cooking time and liquid-to-rice ratio. Courtney also recommends really rinsing and draining the rice well. You want to rinse until the water runs clear and then make sure to drain off any excess water. Let me know if this doesn't solve the problem and I'll check in with Courtney again! Best, Lynn C.
Read More 
