Milk Street Q&A

Answered by Lynn Clark

Hi Brian - If you go to the Milk Street Store under the description for the item, we include a "How to Use" section at the bottom. I've copied and pasted that info below on how to use this and a recipe suggestion for using it: # HOW TO USE Delicious on its own, the sauce is ready to give a boost to stir-fries, noodles and rice bowls as is—or it can be doctored up with a few additions to suit your mood and your food. Sliced fresh chilies can add heat, minced shallots heighten its sweet-savoriness, fresh herbs like cilantro lend freshness, and a spoonful of oyster sauce will deepen umami notes. It’s great as a glaze brushed across chicken or pork before tossing on the grill. Try this sauce in our Spicy Stir-Fried Chicken and Snow Peas—just use ¼ cup Nong’s instead of the oyster sauce and gochujang. Best, Lynn C.

Answered by Tonya Johnson

Thank you for reaching out! We will be restocking the Pic's peanut butters with salt and we are working on a correction to the restock notification. We should have this up and operational very soon. We appreciate your feedback!

Answered by Tonya Johnson

Here is the link to the recipe:  https://www.justonecookbook.com/chanko-nabe-sumo-stew/

Answered by Lynn Clark

Hi Alena - I'm assuming you already finished this recipe but we did not include the madeira in the marinade for two reasons. First, because it's a fortified wine. Fortified wines have a higher alcohol content than regular wine and, when used in the oven, can ignite under the right (wrong?) circumstances - a covered pot, an increase or decrease in oxygen in the oven, etc. Second, because we didn't want to dull the flavor of the madeira during the long braise. Since we haven't tested this I would probably recommend that you cook this on the stovetop before so the alcohol in the madeira has a chance to burn off before transferring it to the oven. Best, Lynn C.

Answered by Lynn Clark

Hi Deborah - There is no general conversion for Instant Pot recipes, but some of the recipes in our Fast and Slow cookbook that are now on the website are based on recipes we've developed using more traditional cooking methods. Look for duplicates of the recipe titles when you do a search and check them all even if the title is slightly different. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Jean - Since the recipe only calls for 2 eggs I doubt the size difference will have much of an effect. A large egg is yields 3 1/4 Tablespoons and an extra-large egg yields 4 tablespoons, which means an overall addition of 1 1/2 tablespoons. I don't think that will have much of an impact on the overall texture of the cake. Using the correct egg size is much more important when there are a lot more eggs in a recipe or eggs are the primary ingredient (meringue, angel food cake, etc.). You should be fine with extra large eggs for this one! Best, Lynn C.

Answered by Lynn Clark

Hi Shirley - The clipboard is not a feature on our website, but a special location in your computer's memory that temporarily stores cut or copied data from a document. Once, something is stored in the clipboard, it can then be pasted to a new location. The clipboard holds its information until you cut or copy something else, or log out of the computer. For example, a user may copy information from a word processor and paste that information into an email. It is essentially the computer's way of making it so you can copy and paste something. And for our website, that particular feature allows people to easily copy and paste the ingredients list without having to do much work at all. Best, The Milk Street Team

Answered by Lynn Clark

Hi Anne - I think cardamom or ginger would be great with lemon. A combo of the two would be excellent as well! Best, Lynn C.

Answered by Elizabeth Mindreau

We are so pleased that our Lablabi soup has become a special dish in your home. Yes, you can mimic the soaking step for the chickpeas in the Instant Pot. We did this for cannellini beans in our Cannellini Beans with Tomatoes, Basil and Parmesan recipe. We have not tested this with the chickpeas in the Lablabi recipe, so we cannot guarantee the results. That said, we think it should work. Here's what you do: In a 6-quart Instant Pot, stir together the chickpeas, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water, set aside. Continue with the Lablabi recipe at this point.

Answered by Elizabeth Mindreau

Hi Laura - We are so pleased that our Lablabi recipe has earned a special place in your household. Yes, you can mimic a soak for the chickpeas in the Instant Pot. We did this for the beans in our Cannellini Beans with Tomatoes, Basil and Parmesan recipe. We have not tested this technique with chickpeas nor this modification for the Lablabi recipe, so we cannot guarantee the results. That said, we think it should work fine. Here's what you do: In a 6-quart Instant Pot, stir together the chickpeas, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the chickpeas in a colander. Rinse the beans under cool water, set aside. Continue with the Lablabi recipe from this point.