CookingAsked Oct 21, 2020 by Larry K.
Today I tried the Spicy Pork with Leeks, following the recipe to the letter. I wound up with predominantly tough, dried out pork. I did cut the pork pieces uniformly, and about a third of the pieces were acceptable, whilst the others were not. Did I braise the dish too long, not long enough, at too high a temperature, or should I use more wine? I’m at a loss as almost every other recipe from Milk Street is “dead on”. I do live at 8500 feet in Colorado, but generally this only affects baking.... any insight would be greatly appreciated!
Answered by Lynn Clark
Hi Larry - It actually is probably the altitude. The key factor is declining air pressure at higher altitudes. Falling air pressure lowers the boiling point of water by just under 1 degree Fahrenheit for each 500 feet of increased elevation. The lower boiling point means water will cook off more quickly, and at a lower temperature. Therefore, certain moist-heat cooking methods, boiling and braising, for example, can take up to 25% longer to properly cook food at altitude than at sea level. Next time I'd continue cooking until a knife or skewer inserted in the meat meets little or no resistance. Hope that helps! Best, Lynn C.
Read MoreAsked Oct 20, 2020 by Eileen A.
I made this Austrian Beef Stew today. The taste was great! However, a lot of the "sauce" was stuck to the bottom of the Dutch oven. I had the oven on at 325 degrees, followed the recipe exactly. Don't know if this makes a difference or not, but, I live at an elevation of 6,000 feet above sea level. We have no humidity here. Would you recommend more liquid or a lower oven temperature or what? After watching the TV video of Chris making this recipe I was really looking forward to a buttery/paprika sauce. Any recommendations would be appreciated! Thanks!
Answered by Lynn Clark
Hi Eileen - At altitude, water/liquid evaporates quicker than at sea level so this may be the reason why the sauce stuck to the bottom. I would recommend adding more broth after the meat cooks for 2 hours before you put it back in uncovered. Start with about 1/4 cup and keep an eye on it and add more as you see it getting too low. This will give you an idea of how much total extra liquid you need to add so you can add it all at the 2 hour mark next time. Hope that helps! Best, Lynn C.
Read MoreAsked Oct 20, 2020 by Joshua F.
Does Chris and crew at Milk Street have any suggested recipe for doing a homemade bacon? I have a kamado grill so will be smoking it after the curing process.
Answered by Lynn Clark
Hi Joshua - We haven't explored making our own bacon at Milk Street, but we would recommend Meathead Goldwyn's recipe, which you can find here. Good luck! Best, Lynn C.
Read MoreAsked Oct 14, 2020 by Geary B.
The link for the Instant Pot recipe for chicken broth does not work and I have received my copy for the issue yet.
Answered by Lynn Clark
Hi Geary -
I spoke with our digital team and they are going to work on getting that broken link to the broth fixed as soon as possible. Thanks for pointing it out to us! Best, Lynn C.
Read MoreAsked Oct 14, 2020 by Nicole R.
Hello, I've been receiving Milk Street magazine since the first issue. I would like to recommend that you list on the website which issue each recipe can be found in. I often log onto the website to find a recipe I remember wanting to try, but would also like to be able to go back to the magazine to see the recipe in print. Thank you! -Nicole Reid, Racine, WI
Answered by Lynn Clark
Hi Nicole - Thanks for this great suggestion! We are constantly reviewing our product to make an even more user-friendly platform for our readers, so I will pass along your suggestion to our editorial and digital teams in hopes that we can implement this in the near future. Best, Lynn C.
Read MoreAsked Oct 13, 2020 by Susan T.
My order arrived today, though the website didn't update as of this morning. I guess this is a question of the website not reflecting what's happening on the fulfillment side.
\>My order, number 125398, was placed on 10/4. My credit card was charged that day but the order remains unfulfilled. My query to support \> has not been answered, either. Can someone please check on this?
Answered by Lynn Clark
Hi Jacquelyn - For the fastest service, questions about Milk Street Store items should be sent to the email address store@177milkstreet.com. I'm sure they would be happy to help with your tahini! Best, Lynn C.
Read MoreAsked Oct 05, 2020 by Leanne M.
I am making homemade pudding every week for my mother in law who is on a solid restricted diet. My problem is I have about a 50/50 chance of it thickening properly. All recipes use cornstarch and it is my understanding the pudding temperature should not go above 180F. I use my trusty instant read thermometer yet I still have failure after failure. I give up. What would be wrong with using ap flour as a substitution? Still on the pudding note - When a recipe calls for whole milk could I substitute 1% or 2% milk and replace a portion with heavy (35% cream) or half and half? I almost always have creams but seldom whole milk. And yet another pudding question - I am attempting to add more protein in her diet and it seems most of the time if I add an extra egg it causes the pudding to thin again. Is this in my imagination?
Answered by Lynn Clark
Hi Leanne - I think ideally you want to get your pudding to between 180 and 185 degrees. The cornstarch, mixed with liquid, will thicken by 180 degrees, but the egg yolks won't coagulate until between 180 to 185 degrees. So it's possible that the eggs aren't quite coagulating before you take it off the heat and, therefore, the pudding isn't thick enough. A pudding relies on both the cornstarch and the eggs to thicken. You can definitely substitute any combination of dairy you'd like. We generally use cornstarch instead of flour because flour can make the pudding a starchy taste and a cloudy instead of shiny appearance. Hope that helps! Best, Lynn C.
Read MoreAsked Oct 05, 2020 by Sarah M.
Hi There,
My partner is allergic to nuts but everything I want to bake inevitably requires almond flour... I know it's usually OK to substitute with all-purpose but I've read different things about the ratio. Some sources use a 1:1 ratio, others say 2:1 (for 2 cups of almond, sub 1 cup of all-purpose). Could you weigh in on the general rule in this regard?
I'm also wondering about eggs. I've read some sources that say to decrease the amount of eggs by up to half when swapping out almond flour for all-purpose.
The particular recipe I want to try (included in the attachment below) is for poppy seed cake, which calls for 1/2 a cup of almond flour (in addition to 1/3 cup + 1 tbsp all purpose flour) and 5 large egg whites. In the interest of not having to make multiple attempts, and waste ingredients could you advise:
a- HOW MUCH extra all-purpose flour to use in place of the almond flour,
b- How many egg whites (whole eggs?) (if any) should I subtract?
c- What (if any) influence will this have on baking time?
\\\* Same questions in regards to using coconut flour (in place of all-purpose) as a substitute for the almond. I know this is a ton trickier because of how absorbent it is. Would you add eggs/egg whites in this case?
Thanks so much, Milk Street is my canon, in the kitchen and out!
Sarah
Sacramento
(917) 405-1496
Answered by Lynn Clark
Hi Tim and Sarah -
We are sorry we missed your question, Sarah.
These substitutions would require us to perform lots of tests as well in order to provide reliable and trusted recommendations, which we, unfortunately, don't have the time to do with our already-packed kitchen schedule.
We are so sorry we can't provide more specifics, but we hope you understand.
Best,
The Milk Street Team
Read MoreAsked Oct 05, 2020 by Andrew S.
This is a great recipe, but I noticed that it is not the same as the original version that was published, which I happened to save in Evernote. The original version was seasoned with tomato paste, sumac and cinnamon rather than cumin and allspice as in the current version. Both are great, so what happened to the original?
Answered by Lynn Clark
Hi Peggy - We actually have several versions of the same recipe with similar names. I believe the one you are looking for is this one, which has the sumac and cinnamon. It was inadvertently taken off the website, but should be back up now. Hope that helps! Best, Lynn C.
Read MoreAsked Oct 01, 2020 by Kimberly L.
I've looked every where in my email inbox and don't see the recording and recipe packet from this past Tuesday 9/29 class. It was a great class! Can you please resend?
Answered by April Dodd
Kimberly - I have sent you the recording and recipe packet for Tuesday's class. Enjoy! - April D.
Read More 
