Milk Street RecipesAsked Jul 14, 2023 by Angie P.
Hello! I am planning to make this recipe this weekend, I'd like to make it in my crock pot, can you advise me on how long I should cook it and at high or low? Thank you!
Answered by Lynn Clark
Hi Angie -
We didn’t test this recipe in a slow cooker so we can’t give specific advice to ensure the same results as the original recipe.
That being said, you might want to take a look at the “slow” instructions for the Mojo Shredded Pork from our Fast & Slow cookbook for recommendations on timing for slow cooking. The liquid in the pot (both from the coconut milk and the juices from the meat) won't evaporate in the slow cooker so you may need to defat and transfer that liquid to a saucepan on the stovetop to reduce it down when the meat finishes cooking.
Hope that helps!
The Milk Street Cooking Team
Read MoreAsked Jul 10, 2023 by Patricia R.
What brand of Kosher salt do you use when testing recipes?
Answered by Lynn Clark
Hi Patricia -
Historically, we developed our recipes with Diamond Crystal, but we switched to Morton in 2021. We believe this makes it harder to accidentally oversalt if using Morton. If you're using Diamond Crystal kosher salt you'll want to use 2 teaspoons of Diamond Crystal for each teaspoon of Morton's called for in our recipes. That's because Morton's is smaller and denser than Diamond Crystal and, therefore, 1 teaspoon contains 5 grams to the 3 grams in a teaspoon of Diamond Crystal. For more details on our conversion, you can read the article here.
Best,
The Milk Street Cooking Team
Read MoreAsked Jul 07, 2023 by Mark R.
Hey there!
Wondering if there are any tips out there for lettuce storage. In particular my husband and I frequent farmer's markets throughout the summer and the heads of lettuce (s.a. red leaf) are huge and we'd like to try and keep them fresh for more than a day or two.
Answered by Lynn Clark
Hi Mark -
We've had the best luck by removing the leaves and washing and \thoroughly\ drying then wrapping in paper towels and placing in an air-tight zipper lock bag or air-tight plastic container. Just make sure to remove as much air as possible from the bag, if using.
Good luck!
The Milk Street Cooking Team
Read MoreAsked Jul 06, 2023 by Roger R.
I recently read the article and recipe on Colombian grilled pork in your latest magazine issue. In the article you listed the ingredients and again in the recipe. However, in the recipe you suggested substituting sweet paprika for the achiote. I have achiote paste and annatto powder. Could I use either of those ingredients in place of the paprika substitute and if so, would it remain 1/4 cup as is recommended for the paprika?
Answered by Lynn Clark
Hi Roger -
We believe the original recipe we adapted our version from used 3 tablespoons achiote paste. But, keep in mind, each brand of paste is different (some include msg) so the flavor of yours may be different than our recipe may have intended. Good luck!
Best,
The Milk Street Cooking Team
Read MoreAsked Jul 06, 2023 by Wendy P.
Is there a reasonable substitute for the Gochujang? You sell it for $16.95. That's a lot of money to "try" a recipe calling for 1 Tbs. I do have some Garlic Chili Paste - if this is close enough to add the heat and flavor, how much would you recommend?
Answered by Lynn Clark
Hi Wendy -
Gochujang is a Korean condiment that is made from a blend of chili peppers, glutinous rice, fermented soybeans, and salt. It is typically quite spicy and has a deep, rich flavor. Chili garlic sauce, on the other hand, is a Chinese condiment that is made from a blend of chili peppers, garlic, vinegar, and sugar. It is usually less spicy than gochujang and has a slightly sweet and sour flavor.
We like the version of Gochujang we carry in the store because of its mild, approachable heat but you can usually find brands in the market that are significantly less expensive (under $5,00), but just a bit hotter. Most supermarkets and even discount stores like Target and Walmart carry gochujang now. Otherwise, we think chili garlic paste would work in this recipe in a pinch. You won't get the same distinct fermented flavor that Gochujang adds, but it will still be delicious.
Best,
The Milk Street Cooking Team
Read MoreAsked Jun 29, 2023 by Gari S.
Hello great cooks,
I want to increase the servings in this, my favorite recipe, from 6 to 9. Should I increase the chilies to three or keep at 2? And, for the first time I noticed that my market carries Turkish and California Bay leaves. Which is better for this recipe?
thanks,
garilynn
santa barbara
Answered by Lynn Clark
Hi Clifford -
We would probably buy three, but stick with two in the recipe. If you find it's not spicy enough, chop and sauté the third one and add to the finished dish or use it on top of individual bowls of curry.
We much prefer the milder, more menthol-like flavor of Turkish bay leaves to the more-potent eucalyptus flavor of California bay leaves. If you can find them, Turkish are what we would choose!
Best,
The Milk Street Team
Read MoreAsked Jun 27, 2023 by Barbara R.
Just reading your adult version of Tuna Noodle Casserole which reads like a quick, right from the pantry recipe......except I typically don't have fennel in the crisper. What could be subbed in to keep that anise-y touch in the dish?
From a lazy mid-week cook!!
Answered by Lynn Clark
Hi Barbara -
Obviously fennel seeds would provide the same sort of flavor as fresh fennel, but for textural similarities, we'd say celery would work best to replace the bulb and fresh dill for the fronds.
Best,
The Milk Street Cooking Team
Read MoreAsked Jun 23, 2023 by Whitney K.
Welcome to our recipe forum! This is a space to ask our culinary team questions about (or just share your thoughts and musings on) Milk Street recipes.
Our customer service team does not monitor this board. If you’ve got a store-related inquiry, please email us at info@177milkstreet.com for a speedier response!
Answered by April Dodd
Hi Jodi - Yes, the clementine blender cake does require baking powder; we have corrected this recipe to reflect this, and you can find the recipe here: https://www.177milkstreet.com/recipes/clementine-blender-cake
-April D.
Read MoreAsked Jun 14, 2023 by Maggie M.
Hello,
Just wondering if I can cook this Lasagna Bolognese a day ahead, and then reheat it?
Thanks very
Answered by Lynn Clark
Hi Maggie -
We wouldn’t recommend this as the lasagna will likely dry out from being cooked twice.
Best,
The Milk Street Team
Read MoreAsked Jun 14, 2023 by Steve K.
I was making a rhubarb scone recipe that did not call for any eggs, just 1 1/4 cup heavy cream.
I wanted the rising effect of an egg so I attempted to reduce the amount of cream by adding 1 egg. The other change , I substituted light cream for the heavy cream volume.
When I mixed the wet with the dry it became batter, I was forced to add an additional 3/4 of a cup of flour to get it to a workable dough consistency.
Answered by Lynn Clark
Hi Steve -
We aren’t sure of your question - are you asking why it turned into batter?
This is likely because you made two changes to the recipe. First, in order to replace some of the cream with egg you would’ve needed to measure the amount of cream you removed by volume or weight and replace with the exact same amount of egg to ensure the texture of the dough would be the same. Second, you used light cream instead of heavy cream. Light cream contains less milk fat that heavy cream (18-30% vs. at least 36%). The more milk fat, the thicker the cream, and the less water in the product. This would definitely make the dough more loose.
Hope that helps!
The Milk Street Cooking Team
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