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Asked Jun 21, 2022 by Chris L.
You list "Sweet-and-Salty Peanut Noodles" on the cover of May - June 2022. Which recipe is this exactly??
Answered by Lynn Clark
Hi Chris - It's the Chili-Soy Noodles with Bok Choy and Peanuts, which can be found here - https://www.177milkstreet.com/recipes/chili-soy-noodles-bok-choy-peanuts. Best, The Milk Street Team
Read MoreAsked Jun 20, 2022 by Ronald S.
Great site. But I could not find simple instructions on how to best brown and bake/roast chicken breasts. Seems the temperatures and techniques vary in each recipe. Is there a particular oil that is better for browning the chicken and at what temp will the breasts be the most tender and juicy? I use both larger and smaller breasts (not at same time) with a meat thermometer and cook to 160f. Thanks much!
Answered by Lynn Clark
Hi Ronald - In general, our cooking instructions are recipe-specific since each combination of ingredients may necessitate a different method or temperature for the best results. We don’t really do basic recipes or techniques at Milk Street as our style of cooking is more about layers of flavor and ingredient contrasts. That being said, our most basic chicken recipe, our sheet pan chicken (https://www.177milkstreet.com/2018/08/roasted-chicken-three-ways) is a tried-and-true technique for roasting chicken parts. Best, The Milk Street Team
Read MoreAsked Jun 16, 2022 by Jennifer O.
This recipe calls for unsweetened shredded coconut. I have the dried unsweetened shredded coconut that I use for Indian curries. Can this be used as a substitute in this cake? If so, do I need to rehydrate it and what would be the equivalent amount? Thanks in advance for clarifying this.
Answered by Lynn Clark
Hi Jennifer - It’s hard to know whether the product you have will work without knowing exactly what it is. Unsweetened shredded coconut is slightly drier than sweetened coconut, but isn’t as dry as what’s referred to as desiccated coconut, which has a more finely grated texture than shredded. If your coconut is only slightly drier than the sweetened kind, that should work in this recipe. If it’s completely dried and/or more grated and “snow-like,” then that style will not work here without adjusting for the difference in moisture level, which would require more significant testing to determine. Best, The Milk Street Team
Read MoreAsked Jun 08, 2022 by Beth N.
I took this recipe from the Irish examiner and carefully transposed the recipe to US measurements: 1/4 c sugar, little less than 1/2 c flour and 1 cup plus 3 tablespoons butter and it was flat and very oily. I beat the eggs vigorously as they were the only leavening ingredient but am not sure what I did wrong. I love the idea of a simple, light and not too large sponge and can't find anything comparable online to this recipe. 1. Preheat the oven to 200°C. 1. Melt the butter without getting it very hot. Then mix all the ingredients except the rhubarb and beat vigorously. 1. Spread the mixture over a well-greased Swiss roll tin and cover with the diced rhubarb. 1. Sprinkle generously with sugar and bake for 45 minutes, lowering the heat slightly if cake looks like getting too brown. Cut into slices and remove them carefully with a spatula to cool on a cake-rack. Ingredients - 4 eggs - 270g butter - 50g sugar - 50g flour - 1 dessertspoon lemon juice - ½ tsp cinnamon - 400g rhubarb, diced - pinch of grated nutmeg
Answered by Lynn Clark
Hi Beth - It seems like something is off with this recipe. That is 19 tablespoons of butter for only 1/2 cup of flour - even accounting for differences in flour from country to country or the possibility that they are using self-rising flour, that ratio of fat to flour is \way\ off. I can’t imagine it would yield anything other than what you describe. Unfortunately we don’t have a recipe for this in our archives, but I would search for a simple rhubarb cake as an alternative. Best, The Milk Street Team
Read MoreAsked Jun 03, 2022 by Lynn C.
Hello All - I have checked in with our digital team regarding the changes made to the recipe comments section as, I too, was surprised by this change. They informed me that they did an update to the website and that may have inadvertently affected the code for the comments section. Our website development team is looking into this and will, hopefully, have a resolution soon. I will let you know as soon I/we know anything Best, Lynn C.
Answered by Lynn Clark
Hello All - I checked in with our digital team and they assure me that they are still working on reinstating the recipe comments section of the website, however, it make take several more weeks to get them back up and running. Best, Lynn C.
Read MoreAsked May 23, 2022 by Sally O.
Are the self-paced classes no longer free with Insider subscription?
Answered by Lynn Clark
Hi Folks - I checked in with our Cooking School team and the classes are still free. Here is what they said: They are indeed still free to Insiders! Insiders have to enroll by linking from their logged in account at www.177milkstreet.com to Teachable, where we host our self-paced classes. They should click on a class of interest here: https://www.177milkstreet.com/school/classes/online-classes For Insider enrollment in The Umami Pantry and Sour Grapes, which are not yet loaded on our site, they can email cookingschool@177milkstreet.com and we can share a discount code for free access. Hope that helps! Best, The Milk Street Team
Read MoreAsked May 18, 2022 by Robert S.
Hello, I see that the recipe pages have changed. Now we can leave recipe ratings and reviews, which is great, but we can't see the past comments. Can you assist? Thanks so much.
Answered by Lynn Clark
Hi All - Please see the Announcement at the top of the Q&A page to explain what is happening with the recipe comments section. I will continue to update there as I know more about when this feature will be reinstated. All of us here miss it too! Best, Lynn C.
Read MoreAsked May 16, 2022 by Todd W.
I made the crumble yesterday. We were a bit skeptical adding tahini to blueberries but it really balanced out the sweetness. We will definitely make this again! The ingredient list calls for 164 grams of brown sugar, divided. 54 g is mixed in with the blueberries and 107g with the topping. That's 161 grams. Something needs to be corrected.
Answered by Lynn Clark
Hi Todd - There should be a total of 164 grams of brown sugar split between 54 grams mixed with the blueberries and 110 grams for the crumble topping. We've updated the website to reflect the correction. Best, The Milk Street Team
Read MoreAsked May 11, 2022 by Anthony Z.
I keep seeing Stories on Instagram, tagged with @177milkstreet, featuring cameras filming for the "cooking school". What are these? Are these new self-paced classes that are being filmed? Or is it something else (and if so, where can I find information on it)? Today it was Chris Taylor and Paul Arguin, if that helps locate what I am referring to. Thanks.
Answered by Lynn Clark
Hi Anthony - These are segments being filmed for our new show, Milk Street Cooking School, which is going to begin airing on the Roku's Streaming Channel in September. Stay tuned for more specific information as we get closer to the premiere date! Best, The Milk Street Team
Read MoreAsked Apr 24, 2022 by David R.
i was wondering how long this dressing will last after making?
Answered by Lynn Clark
Hi David - Since it contains several fresh ingredients - walnuts, lemon zest, and ginger - we wouldn't recommend keeping it for more than a couple of days. Best, The Milk Street Team
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