GeneralAsked Jun 14, 2020 by Clifford V.
Hello! As probably most members, I subscribe to the magazine and the site and, of course, have purchased nearly every cookbook you have put out (business model succeeding!). For recipes on the site, I know you put what magazine and/or article the recipe appeared in. Why don't you also tag what book(s) the recipe may be found in as well? It would help us with all the books so we don't have to thumb through them all to see if they are in any of them, and it might encourage sales of your books if the consumer sees the last 3 recipes he/she searched for is in a particular book. (and yes, I also have purchased your yearly books, but we have to wait a year for them to come out...and a magazine is much easier to misplace than a book, so I love the year end books too!)
Just a thought.
Cliff
Answered by Evan Petto
Hi Clifford!
Thanks so much for your comment. We appreciate your suggestions and they couldn't have come at a better time! We are currently exploring some features that would generate a searchable index of all magazine issues (and potentially cookbooks) in the near future and will factor in your query as we continue to scope out that project.
Thanks so much for being an Insider, and we hope that you continue to enjoy Milk Street.
Evan, Digital Content Director
Read MoreAsked Jun 12, 2020 by Fred A.
for the last couple of weeks when I select a recipe; it doesn't show or allow me to see the step by step, then when I go to print the recipe - it won't print when I click on the print button, I have to right click then select print. I have contacted the geek squad from Best Buy and they could resolve the issue. I've also re-booted my computer and printed (wire-less printer) several times. The site worked flawlessly for the first few months. What can be done to resolve these issues?
Regards, Fred Abrahamson acct # 7399942
Answered by Evan Petto
Hi Fred!
Thank you for your question and I'm sorry to hear that you are having difficulty printing our recipes and accessing the step-by-step feature.
We have seen this issue before and ask that your clear your browser cache before attempting to use these features again as that has been the solution for other members who have experienced this issue.
If this does not work for you, please feel free to send me an email at epetto@177milkstreet.com so we can review and troubleshoot further.
Best,
Evan, Digital Content Director
Read MoreAsked Jun 10, 2020 by Brenda L.
Can the Spanish almond torte recipe be done in cupcake liners instead of the 9 inch round pan? If so, how long would you bake the cupcakes and would you use the same temperature? Thank you!
Answered by Lynn Clark
Hi Brenda - Unfortunately I can't give you an exact answer since we haven't tested this in a muffin tin. You can certainly give it a try and use your eyes as a guide! The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. If you do decide to try it, let us know how it turns out! Best, Lynn
Read MoreAsked Jun 10, 2020 by Allyson M.
Has anyone done this? I was thinking of using 50 grams of starter in place
Answered by Lynn Clark
Hi Allyson - We haven't tried this at Milk Street, but maybe someone else on the board has done it and can weigh in here. Good luck! Best, Lynn
Read MoreAsked Jun 09, 2020 by Adam N.
Good Evening,
I’m going to prepare the Risotto all Milanese tomorrow. I see the recipe calls for steeping the saffron. I’ve noticed that on several MilkStreet recipes that involve saffron. I always thought you got more out of the saffron by using mortar and pestle and then blooming with hot water or ice cubes. Is there some advantages to steeping the full thread?
Answered by Lynn Clark
Hi Adam - Saffron is like tea in that it should be steeped in hot liquid to really enhance it’s flavor and aroma. After 10-15 minutes of steeping in the broth in the recipe, the liquid will grow deep orange in color and is ready to add. If you'd like you can simply crush the threads a bit with your fingers before adding to the water, but it's really not necessary. This method is a little simpler and more common in recipes that already call for water or broth (like our Risotto alla Milanese). For dishes that do not call for liquid, grinding the saffron to a powder with a little salt or sugar (to act as an abrasive) in a mortar and pestle will allow you to steep it in a smaller amount of water so you can add it to any dish at any point. Hope that clears it up! Best, Lynn
Read MoreAsked Jun 09, 2020 by Adam N.
Good Evening,
I’ve seen it mentioned that the recommended shelf life for MilkStreet pizza dough is 72 hours. I was wondering the reasoning for that timeline? It’s cited in many reliable locations that actually a 7 day fermentation may be ideal. Tonight I made the white arugula pizza with MilkStreet dough and it was really outstanding. That white arugula recipe just skyrocketed into my recipe stratosphere. Anyhow the dough was first made Thursday night. I also made pizza Friday night so 24 hours fermentation. Today would have roughly been 96 hours and I much preferred tonight’s dough structure. Any guidance on why the 72 hours figure was given would be much appreciated.
Answered by Lynn Clark
Hi Adam - I spoke with Diane Unger, the recipe developer of this pizza recipe and our Director of Recipe Development, and, in her testing, she found that the yeast was compromised after the 72-hour mark and she lost oven spring when baking the pizza. This is likely because we are using instant yeast here. You'd probably have better results for a longer ferment if you were using active dry yeast. Hope this helps! Best, Lynn
Read MoreAsked Jun 08, 2020 by Adam N.
Good Evening,
I took a swing at the Milk Street Tzatzki this evening to accompany my souvlaki. It came out way to salty so I had to cut it with more Greek yogurt. Wondering why that may have been? My theory is that I may have been to conservative with the amount of cucumber used as I stopped shredding upon seeds being apparent. This is different from my usual as I would scoop out all the seeds and just shred the whole thing. Any guidance you can provide would be much appreciated as tzatziki is something I really love.
Answered by Lynn Clark
Hi Adam - First, what type and brand of salt are you using? At Milk Street we use Diamond Crystal Kosher Salt in all of our recipes. If you are using another brand of kosher salt (Morton's, for example) you would use a little more than half the amount called for in the recipe. For table salt it would be half the amount. The other consideration would be the Greek yogurt. You can use whole milk or low-fat Greek yogurt but we don't recommend nonfat yogurt. The lack of fat in nonfat yogurt will not only weaken the flavor of the tzatziki, but may also cause it to seem too salty since the salt will be more prominent. Hope that helps! Best, Lynn
Read MoreAsked Jun 06, 2020 by Linda K.
The Milk Street fruit crostata is now a family favorite. We wondered if it can be made as 3 smaller crostata? What adjustments would need to be made to the cooking time and temperature?
Answered by Lynn Clark
Hi Linda - We haven't tested this as 3 smaller crostatas, so I can't provide specifics on the time difference. But, smaller crostatas will likely cook faster so I would start checking them after 10 minutes to gauge how they are doing and how much longer you anticipate they will need. At this point you may want to lower the temperature if they are browning too much. I'm guessing these will be done somewhere between 12-18 minutes. Good luck! Best, Lynn
Read MoreAsked Jun 06, 2020 by Adam N.
Good Day,
I’m giving the RINDSGULASCH a go this afternoon and have some questions. I’m very familiar with Czech Gulas and Hungarian cuisine due to family and living there for almost seven years. Anyhow this is quite different. Not in a bad way it’s just using much less broth or water than typical. Which is fine but I want to confirm if everything looks correct with my attempt? As there was hardly any broth to simmer upon mixing everything together. I used slightly more beef about 6 lbs as that was what the roast was from Costco. And I cut beef slightly larger in 2” cubes or so. Please advise if I’m proceeding in the proper manner? Thank you!
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Answered by Lynn Clark
Hi Adam - I'm so sorry we didn't get to you over the weekend! We don't man the board when the office is closed. Looks like it turned out perfectly! Nice work! Best, Lynn
Read MoreAsked Jun 05, 2020 by Adam N.
Hello!
Could you please clarify the recipe for tomato sauce for pizza dough. The ingredient list says whole peeled tomatoes with juice.
Is the juice discarded or is it placed in the blender? The recipe only states “process the tomatoes” it makes no reference to the juice.
Thank you for any assistance you can provide :D
Answered by Lynn Clark
Hi Adam - The tomatoes and their juice are blended in batches - one blended smooth, the other left slightly chunky. The tomatoes are then added to the pot with the garlic, oregano, and pepper flakes, and simmered over low heat until a spatula leaves a trail when dragged through the sauce. This \should\ take between 20-25 minutes, but everyone's cooktop heats differently. The visual clue (the spatula leaving a trail) is a better indication of the proper texture of the sauce when it's ready to be removed and cooled. I hope that helps! Best, Lynn
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