Milk Street Q&A

Answered by Lynn Clark

Hi Denis - The water-rice ratios in the Instant Pot are very finicky. That's because each ingredient in the recipe can release liquid in the pot that will affect how the rice cooks. While you could definitely cook white basmati rice in the Instant Pot and make this recipe, since we haven't tested it, I can't give you an exact substitution. I'm so sorry! Best, Lynn C.

Answered by Lynn Clark

Hi Cliff - Thanks for the suggestion! I will pass this along to the appropriate department. Best, Lynn C.

Answered by Lynn Clark

Hi Kim - I'm so sorry you've had issues with the recipe. In the recipe headnote for the Pulled Chicken there are instructions not to stir the tomatoes in when you add them because they have a tendency to burn. You want them to sit on the top of the mixture so they aren't touching the bottom of the pot where the heating element lives. If you did leave them on the top and still had the "Burn" warning, it's possible that your pot is hotter when you are deglazing and more of the water is evaporating than it should. I'd consider adding more water when you deglaze the pot. It will take you a little longer to thicken the mixture at the end, but will hopefully avoid the "Burn" warning. Start with a total of 1 cup of water and see if that avoids the burn message. If it does, and you're happy with the results, you can stick with that amount. If you'd like to try to decrease the amount of water, work backwards from 1 cup down to 3/4 cup total water. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi John - I don't think there will be a large enough difference - especially if you prep your ingredients before cooking - that you would need to alter your cooking times significantly enough to change how you make a recipe. First, I would prep the Better-Than-Bouillon before any of the other ingredients so it has time to cool off a bit before you use it. Second, follow the visual clues in the recipe. If you follow the visual clues rather than the cooking times you won't need to rely on them as much anyway. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Mildred and Anne - I agree! I will pass this along to our editorial team and, hopefully, when travel reopens we can get to Belgium to try some authentic versions. In the meantime, I’ve heard good things about this recipe from Smitten Kitchen. Best, Lynn C.

Answered by Lynn Clark

Hello - This recipe was developed for using an Instant Pot, so substituting canned beans would likely not work. Canned beans are already cooked so they will be overcooked during the times suggested in the Instant Pot recipe. This recipe for White Beans with Sage, Garlic, and Fennel is similar to the recipe you noted but uses canned beans. It, too, is great so I'd give this one a try! Best, Lynn C.

Answered by Lynn Clark

Hi Mildred - You can definitely freeze this crust. I did so over the fall holidays and it worked great. Just move it to the fridge the day before to defrost. Chris Kimball is my go-to when it comes to pie dough and pie baking (among many other things!) and he recommends that when doubling the recipe for a double-crust pie to increase the flour to 2 1/2 cups (slightly more than doubled) and then double the remaining the ingredients. Good luck and let us know how it works out! Best, Lynn C.

Answered by April Dodd

Anthony - thanks for checking in. First of all, we've decided to extend the free access to the online classes until at least the end of May, since it looks like most of us will still be spending lots of time at home until then. Once enrolled in a class, whether it was free or paid, you have access forever. So take your time! - April D.

Answered by Lynn Clark

Hi Patrice - The quick answer is "no." The higher protein content in bread flour is responsible for that chew we all love in breads and pizza dough. That same higher protein content translates to crumbly cookies and dense cakes. For more information on our testing around this, check out our Off the Air column from Fall 2018. I understand that it's frustrating right now with the lack of all-purpose flour on the shelves. If you can find cake flour, I would recommend that as a better sub for all-purpose flour in cakes and cookies. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Jennifer - I'd love to help you with your walnut cookie issues, but it's hard to determine where the problem is without seeing the recipe. Would you be willing to post it here? For chewy chocolate chip cookies, I'd recommend three things - 1.) using melted butter - melted butter will create a denser, chewier cookie since you're not incorporating air into the cookie by creaming the butter; 2.) use some brown sugar - brown sugar is more hygroscopic than white sugar, meaning it retains moisture and helps keep the cookies moist, not dry; and 3.) pull the cookies out of the oven when the edges are just set and the centers are still slightly underdone. Let them finish baking on the sheet so they won't overbake. Overbaked cookies are probably the #1 reason for crunchy, not chewy, chocolate chip cookies. Good luck with your chocolate chip cookies and let us know about the recipe for your walnut cookies and we can try to help solve your rock hard cookie problem. Best, Lynn C.