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Asked Sep 14 by MARGARET B.
Would Jasmine rice work for the rice pudding recipe that appeared recently on Milk Street TV?
Answered by Elizabeth Mindreau
Hi Margaret - We don't recommend using jasmine rice for this recipe because it is a long grain rice - thinner than short- or medium-grain rice - and would break apart.
Read MoreAsked Sep 12 by Karen C.
What is the auto renewal price
Answered by Elizabeth Mindreau
Hi Karen - Digital is 39.95, Print + Digital is 59.95 and Insider is 79.95.
Read MoreAsked Sep 05 by Jane H.
how do you detach the pan from the magnetic trivet
Asked Sep 01 by Nancy A.
Hej hej! I'm American, considered a really good cook by my family. Now living in Sweden part time and hoping to move permanently, I'm engaged to a Swede. Anyone in my situation? I'm a much better cook in the US... I'm still learning the electric induction cooktop- I'm used to gas flame. Plus the cuts of meat are so different... what's the best way to get what I call a chuck roast? Is it called something different in Sweden? The grocery stores here just sell what they're sent, there's no butcher in store. And there aren't meat markets in every small town like we have in my area of the US. Which is really unexpected to me. I thought Sweden would be much more farm to table, whole foods. Granted there's not nearly as many highly processed foods here which is great... but I'm struggling with some of the basics. If any American cooks living in Sweden can offer advice I'd appreciate it!
Answered by Elizabeth Mindreau
Hi Nancy, How exciting to be living in a new place and to have the opportunity to immerse yourself in a new (to you) cuisine! We'll post this for the Milk Street Community to share their suggestions. You could also post your query on the active Milk Street Community page on Facebook.
Read MoreAsked Aug 29 by Robin R.
Please advise on how to find a Recipe for crème brulee-searched for cream brulee then for custards and was told no results- I had this issue when I search of other recipes- Any guidance on how to fine a recipe would be great- So far Milk Street is proving not too be that easy compared to other recipe source I have subscriptions to
Answered by Elizabeth Mindreau
Hi Robin, Thank you for reaching out. Our website search function is sensitive to specific accents on recipe names. We are aware that this can make searching for recipes problematic and are working on changing this. In the meantime, you can copy and past the official name of the recipe - Cold-Oven Crème Brûlée - into the search bar. We appreciate your patience as we work some kinks out of our website.
Read MoreAsked Aug 25 by BECKY F.
I am a big fan of Milk Street recipes and find myself printing out A LOT of them. It would be really helpful if you could include a picture of the finished dish on the printable recipe. It really helps to remind me what the dish is supposed to look like, as opposed to how mine turns out! Thanks for all the good work you do, and keep those great recipes coming!
Answered by Elizabeth Mindreau
Hi Becky, Including an option to print with the recipe photo is a good idea. I've passed along your comment to our Web Team for consideration. Thank you.
Read MoreAsked Aug 24 by Karen W.
How can I sub gluten free flour — King Arthur measure for measure — for all purpose flour?
Answered by Elizabeth Mindreau
Hi Karen, Thank you for reaching out. We are not qualified to provide advice on dietary replacements. That said, one-to-one GF flour substitutes, like King Arthur's, are meant to be used as exact substitutes, you shouldn't have to change anything. This is from their website: "No need to mix together many different flours as most gluten-free recipes require; simply substitute our blend instead."
Read MoreAsked Aug 21 by Kelly S.
In the cookbook Tuesday Nights, page 23, the ingredient list for Frittata with Pasta, Thyme and Parmesan calls for 2 Oz (½ cup) shredded cheddar. But in the instructions, one part calls for adding 3/4 cup cheddar and then finishing the dish with another 1/4 cup cheddar. Which is correct? The ingredient list or the instructions? Thank you for your help
Answered by Elizabeth Mindreau
Hi Kelly, The full amount of Cheddar cheese should be 1 cup with ¾ cup being added in Step 1 and the remaining ¼ cup added in Step 3.
Read MoreAsked Aug 20 by Anna C.
I have some fresh fettuccine that I need to use and I was wanting to try your fettuccine, corn and tomatoes dish. The recipe calls for dry fettuccine but I was hoping I could still use my fresh fettuccine. I am not sure how I should adjust the cooking instructions for this since fresh doesn't take that long to cook.
Answered by Elizabeth Mindreau
Hi Anna, It really depends on the recipe. For our Fettuccine with Corn, Tomatoes and Bacon it should work fine because the pasta is cooked separately from the sauce. Keep in mind that the recipe calls for 12 ounces fettuccine or pappardelle and some packages of fresh pasta contain 9 ounces. Cook the fresh pasta according to package instructions and save 1 cup of the pasta water for finishing the sauce with the pasta. We have not made this recipe using fresh pasta, so we cannot guarantee the results. That said, we think it should work just fine. Just keep an eye on the cues as the timings for the pasta might be different with fresh.
Read MoreAsked Aug 19 by Kenneth K.
I am a print and full digital subscriber. Does Chris's Substack require an additional subscription? If not how do I get full articles?
Answered by Elizabeth Mindreau
Hi Kenneth, Thank you for being a Milk Street Subscriber, we truly appreciate it. Chris Kimball's Substack newsletter is independent from Milk Street, although he does promote it to Milk Street subscribers. Here is information about subscribing: https://christopherkimball.substack.com/subscribe?utm_source=substack&utm_medium=email
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