Milk Street RecipesAsked Apr 21, 2020 by Jee L.
What if I don't have a stand alone mixer? Can I do this by hand?
Answered by Lynn Clark
Hi Jee - This dough is very loose - almost a batter. It would be hard to mix and knead this by hand. You can certainly give it a try though. I would first mix the ingredients together using an oiled spatula until a dough forms and then try using oiled hands to knead the dough. If the dough is too sticky for this, try using an oiled spatula to turn the dough onto itself over and over again until the dough is shiny, wet and elastic. Good luck! Best, Lynn C.
Read MoreAsked Apr 20, 2020 by christopher D.
As a home coook, without actually doing it myself successfully, I consider consommé one of the more deceptively difficult foods to make, and one of the pinnacles of skill in broth preparation. I could not find a milkstreet recipe/procedure for this. Am I misguided in my thinking? Is the outcome not worth the effort? Does Christopher, any of the pros, or members have any insight about this?
THANK YOU!
Answered by Lynn Clark
Hi Christopher - Wow, that's very ambitious for a home cook! I don't think I've made a consommé since culinary school. I just don't find the added effort worth it for anything I'm making at home. Milk Street doesn't have a recipe or technique because we just aren't about fussy cooking. We would rather make a simple broth from water or chicken broth and some highly-flavorful ingredients than spend hours babying a consommé. Consider instead our Miso Broth (miso paste adds tons of flavor), our easy Vegetable Broth (a pungent Parmesan rind is added), or simply adding ginger, garlic, fish sauce, coconut water or milk, chiles, or any bold ingredients to water or homemade chicken broth. No need for perfectly clear consommé around here! Best, Lynn C.
Read MoreAsked Apr 19, 2020 by Denis P.
In your Brown Basmati Rice Pilaf with with Spiced Beef and Green Beans recipe, you recommend brown rice as it holds up better. Will white be ok if that’s all we have or is brown a must?
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.
Read MoreAsked Apr 19, 2020 by Clifford V.
Question:
I know you can watch the TV episodes via the web or on Amazon if you buy them for 1.99. Ever thought of a Roku app where we can enter our name and password and have access via Roku? then It would be much easier to share them with people that come over, to illustrate the greatness of Milk Street.
Thanks
Cliff
Answered by Lynn Clark
Hi Cliff - Thanks for the suggestion! I will pass this along to the appropriate department. Best, Lynn C.
Read MoreAsked Apr 18, 2020 by Kim B.
Hello, I was preparing the recipe for Pulled Chicken in Chipotle Sauce for the second time when I received a food burn message. I was very careful about deglazing the pot just as I did the first time, so I can’t quite figure out what I did wrong. But this led me to wonder what to do. All of the instructions I have read from other sources would have you shut off the pot, stir the contents and try to scrape up any burnt food before restarting the program. But how can that be done if using tomato products? I was lucky enough to have the time to just convert to slow cooking, but would really like to know how to address this issue with any tomato product related recipe. Thanks!
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.
Read MoreAsked Apr 17, 2020 by John V.
I've long been a consumer of Better-Than-Bouillon (BTB) broths (cheap, tasty, shelf-stable, and friendly to small kitchen storage). BTB suggests heating water up to a boil before adding the concentrate. When I encounter a recipe that calls for chicken broth, should I think about changing the cooking time since I'm adding hot broth? I'd assume most recipes use broth that starts at room temperature. Right?
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.
Read MoreAsked Apr 17, 2020 by Mildred B.
I would love a recipe for authentic liège Belgium waffles. There are so many out there. But inconsistent results and hard to follow directions.
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.
Read MoreAsked Apr 17, 2020 by SHIH-TAO C.
Hello everyone,
I was going to make Cannellini Beans With Tomatoes, Basil & Parmesan, but the recipe calls for dry beans which the supermarket I go to daily doesn’t carry it. Is it possible to use canned beans instead?
Below is the link to the recipe
https://www.177milkstreet.com/recipes/tomatoes-basil-cannellini-beans-fast-slow
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.
Read MoreAsked Apr 17, 2020 by Mildred B.
Can you freeze the dough for future use? Also can you use this dough for a double crust pie? I know it says prebaked crust, but it’s a dream to work with. Thank you for the recipe!
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.
Read MoreAsked Apr 17, 2020 by Anthony Z.
In the Frequently Asked Questions for the Cooking School, it says "How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like—across any and all devices you own."
Is this still true if we enrolled in the course as part of the COVID-19 free promotion? Or if we enrolled for free, will our access be going away on May 1st? I just need to know if I need to make sure I finish the course by then or if I can continue at a more leisurely pace. Thank you!
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.
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