GeneralAsked Sep 15, 2022 by Janet S.
Are the self -paced online cooking classes free for Inside members? If so, how do I access?
Answered by April Dodd
Janet - Yes, our self-paced online classes are included with Insider membership at no additional cost. To access them, first be sure that you are logged into your account on our site, www.177milkstreet.com. Then, head over to our online class calendar, which you can find under the "school" header or here: https://www.177milkstreet.com/school/classes/online-classes. When you click on a class from that list, the cost will automatically drop to $0 when you move to Eventbrite to complete your registration. We look forward to seeing you at a virtual class soon!
-April D.
Read MoreAsked Aug 19, 2022 by Peter G.
1) Am I an active member?
2) If so, why can't I access recipes, especially those from years past (e.g., Orange-Clove Creme Fraiche Ice Cream from 2017)?
Answered by Lynn Clark
Hi Peter - I don't have access to subscription information, but you can check your current status by logging into the website and clicking "Account" in the upper right hand corner. This should show your current subscription level. If you can't find it or it's not clear, you can contact the subscription department via email at mlkcustserv@cdsfulfillment.com or telephone at 866-400-0537. If you are having trouble locating the recipe for the Orange Clove Crème Fraîche Ice Cream you can find it by following this link - https://www.177milkstreet.com/recipes/orange-clove-crème-fraîche-ice-cream. Best, Lynn C.
Read MoreAsked Aug 19, 2022 by Stacie P.
For the pie crust recipe with the corn starch, what is the recommendation for freezing it? Can I freeze it in the disc right after I make it?
Answered by Lynn Clark
Hi Stacie - You can definitely freeze this pie crust! Just make sure it's well protected by first, wrapping it in plastic, and then placing it in a gallon-sized freezer bag after you've formed it into a disc. This will keep it safe from freezer burn or picking up any off flavors from the freezer. Then thaw it in the refrigerator overnight before you want to use it. Best, The Milk Street Team
Read MoreAsked Aug 12, 2022 by Alice A.
I was told to post here so that is what I am doing. Please cancel my subscription.
Answered by Lynn Clark
Hi Alice -
This Q&A Board is meant for cooking questions so I'm not sure why you were referred here. You can manage your subscription by following these instructions, which can be found on our "Contact Us" page. If you have further questions please call customer service at 866-400-0537.
Log into our customer service portal to view your subscription status, update your information, make a payment, change your auto-renewal status, or cancel your membership.
You can also manage your digital, print + digital, or Insider membership by logging into your account, located on the top right corner of the screen for both desktop and mobile users. Once you are logged in, click on your Account. Go to the YOUR SUBSCRIPTION tab where you will find links to manage the most common requests.
Best,
The Milk Street Team
Read MoreAsked Aug 02, 2022 by William W.
Although I am computer-savvy (I was a software engineer for 45 years), I like to do low-tech and print my recipes. which I hold above my stove while cooking with magnets on my oven fan.
One of the things I really like about the Milk Street recipes (as opposed to, say, America's Test Kitchen or almost anyone else) is that they specifically format the recipes for printing. If you press the "Print" icon or just choose Print from your web browser, you don't get tons of "crap" from the web page, but instead get something that is specifically formatted for printing (this may sound like a no-brainer, but there are not actually that many web sites that do this). If you use Google Chrome for your web browser, you get even more control, which works out great for recipe printing. Chrome gives you a preview of what's about to be printed, but you can make some adjustments to make it better. In particular, there's a button that says "More Settings". If you press that, you get a number of choices to make, and the two that are most important for printing recipes are "Margins" and "Scale". For MS recipes, I usually like to choose the "Minimum" option for recipes, and then I select "Custom" for the Scale setting and adjust it so I can get the Ingredients and Directions to come out on the same page whenever possible.
Answered by April Dodd
Thank you for this helpful and kind feedback, William! I will pass your words of appreciation on to our digital team.
-April D.
Read MoreAsked Jul 31, 2022 by Elizabeth D.
Hi Milk Street team and community,
We are looking for a good way to peel up to 300 cloves of garlic at a go. Any suggestions on tools? It'd be nice to switch from using peeled conventional and/or frozen garlic when we need a lot of it for our little cafe bar in Fiskars, Finland, to using organic, and when it's available, local. Plus, our fermenter friend spends HOURS peeling her garlic, and thinking we could share a good small commercial tool.
Answered by April Dodd
Great question, Elizabeth! Our go-to approach for peeling garlic is to crush cloves under the heel of the hand, or under a knife - a nakiri works particularly well here - then peel away the papery skin. However, for 300+ cloves of garlic at a go, this technique might not be speedy enough. A faster approach that you can try is to use a sharp knife to cut off the very top of entire heads of garlic. Then, break the cloves apart and place them in a large, stainless steel mixing bowl. Cover that bowl with another bowl, hold the edges firmly, and vigorously shake the whole thing for about 20 seconds. You should find that almost all the skins slip off or can very easily be picked off. Give that a try and let us know how it goes!
-The Milk Street Team
Read MoreAsked Jul 24, 2022 by Leta D.
I have a turkey breast that I was thinking of using to make the turkey equivalent of pulled pork. I was hoping for some ideas on how to go about that. I figured I'd braise it using my dutch oven. What oven temperature would you use and what braising liquid? Any other ideas?
Thanks!
Answered by Lynn Clark
Hi Leta - We would recommend braising the turkey breast in a low oven (325 degrees) and using a combination of low-sodium chicken broth and water (1:1 ratio to prevent it from being too salty, but still adding some flavor). Feel free to add any whole spices to the braising liquid to further season it as well. Whole cumin or coriander seeds and/or some dried chilies would be nice here. Best, The Milk Street Team
Read MoreAsked Jul 19, 2022 by John G.
I've made the orange coriamder yogurt loaf cake twice now. The first time was cooked through but a bit dry. I blame it on using a 9x5 glass pan and not adjusting temp amd/or cook time.
For the 2nd, I got a metal 8.5 x 4.5 pan as suggested in the recipe. This time I baked it for about 40 minutes and the toothpick had very few crumbs (as suggested). However, when cutting through the center today i had a cavity (hole) about the width of a golf ball right in the middle of the cake where the cake was very wet. The rest of the cake was still a bit on the drier side, but the taste is still good.
Two questions:
1. What would cause that cavity? Just needing more baking time?
2. Is the wet portion in the middle safe to eat?
I really like flavor so am trying to get this to work!
Answered by Lynn Clark
Hi John -
A hole or, sometimes a series of larger holes referred to as a tunnel, is usually the result of overmixing. Overmixing the batter once the flour has been added creates too much gluten resulting in a very strong structural network in which large air bubbles can get trapped. As for whether or not the wet portion is safe to eat I would say it depends on how wet it is. If it's just a little overly moist, it's probably fine to eat. If it's still liquid there would be more risk, but I'm not sure how much you would want to eat it at that point given the textural issues anyway.
Best,
The Milk Street Team
Read MoreAsked Jul 13, 2022 by Karmen M.
Hi, I was reading in a cookbook that one can create their own mix of grains and cook a cup from that for variety. I thought I'd ask this expert community what grains they think would pair well together taking into account cooking times, flavor etc. I love this idea, but some initial online searching poses all the reasons this isn't ideal. I'd like to think otherwise! Thanks everyone.
Answered by Lynn Clark
Hi Karmen - Most grains require different ratios of water to grain and cooking times, so it's tricky to cook many of them together. We think it's probably best, in most cases, to cook the grains separately and \then\ combine them in a dish. For some guidelines on water:grain ratios and cooking times, you can follow our chart for some common grains here. We also find that measuring grains by weight, rather than volume, provides much better cooking results. Best, The Milk Street Team
Read MoreAsked Jul 05, 2022 by Claudia M.
I recently made the chicken shawarma, from the Tuesday Night Med cookbook. It instructs to cut the chicken thighs crosswise into 3. I wasn't sure what this meant for a boneless thigh (and I wish there were pictures online) . I rolled the thigh as if the bones were back inside, and sliced it into 3 pieces crosswise. I found that this left me with strips that were very uneven in size and cooked very unevenly - some strips had pieces that were very overcooked while the rest was still juicy, and some entire pieces were overcooked. I was wondering if I cut them incorrectly, and if it might be better to cook the whole boneless thigh and then slice them after broiling.....
Answered by Lynn Clark
Hi Claudia -
To cut the thighs crosswise, place the thigh with the longer end towards you (shorter ends on the left and right) and cut the thigh into three equal pieces. Making sure to cut them into equal pieces should prevent the strips from cooking unevenly.
Hope that helps!
Best,
The Milk Street Team
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