Milk Street Q&A

Answered by Elizabeth Mindreau

Hello Jennae – We are sorry that the Toasted Oat and Maple Scone recipe has not met your expectations. I discussed your questions with the developer of this recipe, here are her thoughts and suggestions: • she said that these scones do have a wetter batter than a typical scone and that they do tend to spread a bit. They will not be as firm and dry as a Starbucks kind of scone. What you described is ok and expected for this recipe. • she is wondering if you used real buttermilk, powdered buttermilk or a buttermilk substitute (milk + lemon juice). She said that real buttermilk is thick and rich and will hold the batter together whereas powdered butter or the substitute would be very watery and contribute a looser batter • As far as the sweetness of the scones, she said you could reduce the amount of maple syrup that is mixed with the buttermilk Please let us know how they turn out if you make these again.

Answered by Elizabeth Mindreau

Hello Sheree – Thank you for your previous purchase of Milk Street knives, we appreciate it. The Kitchen-kiji is a small paring knife with a 3.5-inch blade. This would be good for hand peeling and as it says on our website, "It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit." It would also be good for small chopping jobs. The Small Nakiri has a 4.5-inch blade and would great for small slicing and chopping jobs, but not for peeling. The universal magnetic knife protector will fit your bread knife. Thanks again!

Answered by Elizabeth Mindreau

Hello Carolyn – Chuck roast would be a good substitute. It's cut from the same part (shoulder) of the cow.

Answered by Elizabeth Mindreau

Hello James, That sounds like our One-Pot Short Rib Ragù with Pasta recipe.

Answered by Elizabeth Mindreau

Hello Alexander– We have not developed a recipe at Milk Street but I did find one in a book in our office library. It is from the 2019 edition of the "Joy of Cooking" on page 644. It uses a brioche recipe (page 603) and pearl sugar. Perhaps you can find the book at your local library.

Answered by Elizabeth Mindreau

Hello Sonya – Thank you for your interest in Milk Street spices blends, we truly appreciate it. I'm afraid that we no longer carry them, however, we are very happy to be working with the amazing Villa Jerada. They are the spice merchants who supply the za'atar and sumac we carry in the Milk Street store. We do have a Milk Street flavor-enhancer that adds umami to called Flavor Jolt, "a seasoning blend that elevates and amplifies the distinct flavor of anything you put it on." We have also brought back the Milk Street coffee sugars in a four-pack or individual flavors. Thank you again, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Joanne, Thank you for bringing this to our attention. I've alerted our Website Team and they will look into the matter.

Answered by Elizabeth Mindreau

Hello Alison, Wow! You are a brave friend to try to accommodate so many different dietary needs at once. At Milk Street, we are not equipped to offer dietary recommendations. But, based on dodging allergens, it sounds like roasted pork or chicken with roasted or steamed vegetables or a tossed salad (with some nuts for crunch or gluten free croutons) are nice options. We have a chicken salmoriglio recipe that is full of flavor and served on a bed of watercress or arugula. Just omit the garlic. We have a variety of pork tenderloin recipes, Pork tenderloins with fig-olive relish is a popular one. again, leave out the garlic. Again, we are not authorities on specific dietary needs. Read all labels for allergen contents. It's also a good idea to have printed recipes of everything you make on hand as well as the containers of the ingredients you use in case any of your friends need to check for allergens. Good luck!

Answered by Elizabeth Mindreau

Hello Shirley, According to the label, Flavor Jolt has 20 mg (1% DV) of sodium per serving size of ¼ teaspoon.

Answered by Elizabeth Mindreau

Hello Dan, The recipes for a given issue of the magazine should be available on the website by the time the magazine is shipped to readers. Which recipe are you looking for?