CookingAsked Feb 24, 2022 by Amy H.
Can the recipe for the Turkish meatballs be used for meatloaf?
Thank you.
Amy
Answered by Lynn Clark
Hi Amy - This probably won't work for a couple of reasons. First, the amount of meat in this recipe is low and would yield a pretty small meatloaf that would likely be too small for an average-sized loaf pan. Second, this mixture is quite delicate and tender and, without some additions to strengthen it (like eggs), would probably not hold together as a meatloaf. Best, The Milk Street Team
Read MoreAsked Feb 20, 2022 by Melody F.
I'm a novice baker. I live in the Denver metro area and at my house, we are a little more than a mile high. I made the Glazed Sour Cream and Brown Sugar Bundt Cake and it fell creating a nice trough around the center. I measured very carefully using weights where those were provided. I was very careful to follow all of the directions as written. Would the altitude account for this problem and if so what should I do differently next time? By the way, the cake is absolutely delicious!
Thank-you.
Answered by Lynn Clark
Hi Melody - It's very likely the altitude. Baking at altitude is a pretty complex subject and there are a lot of variables you need to account for in order to produce the same product at altitude as at sea level. This guide from Colorado State will help guide you to modify recipes when baking at high altitude. Best, The Milk Street Team
Read MoreAsked Feb 18, 2022 by Tom A.
Do you intend to have a mobile app (iOS specifically)? It would make it much easier to do grocery shopping, and follow the recipes while cooking as opposed to the browser version.
Answered by Lynn Clark
Hi Tom - We are constantly updating and improving our digital platforms and I know there are a ton of things in the works right now. I will definitely pass your suggestion for an app along to the digital team! Best, Lynn C.
Read MoreAsked Feb 13, 2022 by Karen L.
I’m looking for the recipe associated with a class I took over a year ago on flatbreads. How can I find it and/or access the recipe? I thought I had ‘lifetime’ access.
Answered by April Dodd
Karen - you can send us an email to cookingschool@177milkstreet.com and we will be happy to re-send you the recipe for a livestream class you were enrolled in. Thanks! - April
Read MoreAsked Feb 11, 2022 by William W.
I am getting a repeated problem accessing the Milk Street web site (177milkstreet.com). The problem seems to come and go, but at the moment I cannot access any page on the web site (including the home page). I am using Google Chrome on a Mac, and I am not having problems with any other web sites. If I open an "incognito window", it works fine (that's how I was able to get to this page). I can also use a different web browser (Safari) and it works fine there too. I don't know if there's a problem with the cookies, or something else that's causing Milk Street to return the error. I could not find any way to talk to a customer service person about a web site problem -- if there's a phone number to call, please let me know.
The exact error message is: "Error 520 Web server is returning an unknown error" and then below it says "What happened? There is an unknown connection issue between Cloudflare and the origin web server. As a result, the web page can not be displayed."
Answered by Lynn Clark
Hi William - I am going to forward your comment to our digital team to see if they can diagnose your problem. Be on the lookout for an email from them regarding your issue. Best, The Milk Street Team
Read MoreAsked Feb 09, 2022 by Sonya W.
What’s the best type of baking sheet? I wonder if my nonstick baking sheets are emitting chemicals, especially when I do high heat roasting. Should I look for plain aluminum? Or is there some thing else? I usually use parchment paper anyway. I use baking sheets for everything from cookies to traybakes to roasting veggies. Thanks for your expertise!
Answered by Lynn Clark
Hi Sonya - We don't recommend nonstick sheet trays for the reason you mentioned. They are not approved for high-heat cooking and we often use them at temperatures above 400 degrees. Additionally, nonstick sheet pans are often made of thin metal and tend to warp in the heat of the oven. We, instead, recommend a heavy-gauge aluminum sheet tray like this one from NordicWare, which will retain even heat and won't warp. Using a sheet of parchment paper will keep most any food from sticking and make for easy cleanup. Best, The Milk Street Team
Read MoreAsked Feb 09, 2022 by James B.
What size Dutch oven is used in the recipes? I have seen 7 quart.
Answered by Lynn Clark
Hi James - We use a 7-quart enameled cast iron Dutch oven. Best, The Milk Street Team
Read MoreAsked Feb 09, 2022 by James B.
I have seen some recipes call for non-stick pans. Others do not mention anything more than a 12
Answered by Lynn Clark
Hi James - We only ever call for a nonstick skillet - sometimes 10", sometimes 12." As a general rule, if we are calling for a specific type of skillet (nonstick, cast iron or carbon steel) we will specify. If we don't say, you can assume a stainless steel skillet. For saucepans or pots, assume stainless steel. We don't find a nonstick pot necessary for most recipes made in a saucepan. Best, The Milk Street Team
Read MoreAsked Feb 07, 2022 by federica N.
Hi, I made the potato gnocchi recipe (March-April 2019) and while they came out really good and all, not gummy, light and fluffy, by letting them cool for 15 min to firm up, they also are no longer hot when eating them. I prepared them with pesto, so the sauce was room temperature already. What would u suggest? let them dry up in the oven at 200F instead of on the counter? Just skip the step? reheat them? thx!
Answered by Lynn Clark
Hi Federica - We would probably put them in a skillet with a little bit of reserved pasta water (maybe a few tablespoons - 1/4 cup of water?) over low - medium-low heat until they are hot again. Then toss with the pesto. We always recommend adding a little bit of reserved pasta water with pesto anyway so it shouldn't negatively impact the sauce. Best, The Milk Street Team
Read MoreAsked Feb 01, 2022 by L K.
Unlike most bread recipes I've made, the Butternut Squash brioche does not include instructions to punch down the dough after the first proofing & before refrigerating the dough. Is this an error or intentional? Thanks/
Answered by Lynn Clark
Hi L.K. - "Punching down" the dough is sort of antiquated term since most bread bakers prefer to be a little more gentle with their dough. For example, in a focaccia or artisan loaf you don't want to knock all of the air out or you won't get that light, bubbly texture inside. The goal in punching it down is to simply prevent it from over proofing. Since we are cutting and rolling this dough to form it, there's no need for a formal "punch down" as the cutting and rolling process will deflate it enough to prevent over proofing. Best, The Milk Street Team
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