Milk Street Q&A

Answered by Lynn Clark

Hi Walter - We are so sorry you are having issues. Please email our customer service/digital team at info@177milkstreet.com so they can assist. This board is for cooking-related questions only so we, unfortunately, don’t have the solution for you. Best, The Milk Street Cooking Team

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

Answered by Lynn Clark

Hi Jeff - If you click on “Account” on the top right of your screen you will find all of your saved recipes. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi John - This board is only for cooking-related questions. I will send your question along to the cooking school team and they will reach out to you directly. For a quicker response in the future, it’s best to email info@177milkstreet.com directly. Best, The Milk Street Cooking Team

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

Answered by Lynn Clark

Hi Leah - Good luck on your move! As city dwellers ourselves (in Boston) we, unfortunately, have a lot of experience with this! Your best bet is to purchase a covered mesh storage bowl like this in which to store your produce. Depending on the layout/size of your kitchen, a hanging fruit basket might work also. The most important thing, when it comes to critters, is to make sure nothing is easily accessible on the ground or on counters where they can get easy access (they often come in through a stove or under a refrigerator). If you have any large holes or open space under your cabinetry fill it in with steel wool to prevent them from even gaining access to your space and make sure to fully clean your counters and stovetop after cooking so there aren't any crumbs for them to nibble on. Hope this helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Karmen - Any slow-cooked sauce or braise could benefit from the addition of Mexican chocolate. It does a great job of toning down bitterness and adding a little bit of sweetness and fuller flavor to your food. It would work well in chilis and sauces for pulled pork or pork ribs, posole, or enchiladas. You could also grind it up in a blender and combine with oats, dried fruit, and nuts to make a granola (or granola bars) with the unique flavor of Mexican chocolate. If you do decide to use it for baking, make sure to find recipes that call for Mexican chocolate specifically. Because of the difference in sugar content and cocoa butter between Mexican chocolate and bittersweet/semi-sweet chocolate, they aren't interchangeable. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Marla - In addition to, obviously, changing the flavor of the cake, you're correct that it will affect the moisture of the cake since the wine is part of the liquid ingredients in the batter. The alcohol doesn't serve any purpose in the cake from a technical perspective. Best, The Milk Street Cooking Team

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

Answered by Lynn Clark

Hi Joanne - We didn't test lard in our Single-Crust Pie Dough, so we don't know for sure if/how it will work, though we presume a half-or-less substitution should be fine. If you do try it, make sure to find good quality rendered leaf lard, which is a bit hard to find. Much of the lard widely available in grocery stores has been hydrogenated and filled with preservatives, with a strong piggy flavor, which makes baking with it considerably less desirable than an all-butter crust. Good luck! Best, The Milk Street Cooking Team