Milk Street Recipes

Answered by Lynn Clark

Hi Jeff - Unfortunately, since the recipe calls for chuck roast or pork shoulder, which are large cuts of meat that benefit from low, slow cooking, there isn't a comparable impossible beef or pork product since they are all quick-cooking, ground meats. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Bob - We tested this recipe with light rye flour. Since we haven't tested the recipe with dark rye flour, we can't say for sure what the results will be. That being said, a darker rye flour will yield a milk bread with a more prominent rye flavor and, potentially, a denser texture. Also, be sure to substitute by weight rather than by volume to account for the difference in weight per cup. Good luck! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Jim - We have not tested this recipe (or, really, any recipes) with allulose. However, since allulose caramelizes more quickly than regular sugar we do worry that the top will get \too\ brown and become bitter. You may need to lower the temp to make the recipe more successful. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Samantha - This post from our Sunday Cooks web post has some good suggestions on sides to serve with the miso-gochujang pulled pork (and some subsequent meals to make with any leftovers). Any sort of slaw, as recommended in the post, would be a good option. A cool, cucumber salad would also go a long way to balance the spiciness of the pulled pork. This one and this one are some favorites or this boy choy salad would also be nice too. Hope that helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Mary - I don't believe there is, but our customer service team will have better answers and, possibly, more information on if and when this feature might be available. They do not not monitor this board. Please send all customer service inquiries directly to [email protected]. Thanks! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Eric - Nope! The raw corn is cut off the cob and then cooked in the skillet. It only takes a few minutes for fresh corn kernels to cook. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Catherine - Since all of the chicken won't fit on one sheet pan, this might be challenging. Because you will need (at least) two pans you will need to put one sheet tray on a higher rack than another. When it comes time to use the broiler to brown the chicken, one rack will be closer to the broiler and might burn, rather than brown, while the other tray won't be exposed to the broiler at all since the tray above it will block it. Assuming you can fit everything on two trays without overcrowding the chicken (overcrowding will cause the chicken to steam rather than brown due to lack of air flow), we would probably recommend cooking the chicken to temperature - one tray on the lower-middle rack and one on the upper-middle rack - and then taking out the chicken on the higher rack while you brown the chicken on the lower-middle rack. Then remove that tray and add the other tray back (on the lower-middle rack) and brown that batch of chicken. Hope this helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Steve - The recipe calls for slicing the leeks crosswise into rings, but you could also cut them in half lengthwise and then slice into half moons. This would create a flat end that might make it a little easier to slice. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi Craig - If you are using an enameled cast iron Dutch oven, such as a Le Creuset, acidic ingredients will always be fine. The enamel coating will prevent a reaction. For this recipe, since the orange juice isn’t added until the end and only simmers for 7-8 minutes, we don’t think there will be any issues with off metallic flavors if you were to do this in a traditional cast iron Dutch oven. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Angie - We didn’t test this recipe in a slow cooker so we can’t give specific advice to ensure the same results as the original recipe. That being said, you might want to take a look at the “slow” instructions for the Mojo Shredded Pork from our Fast & Slow cookbook for recommendations on timing for slow cooking. The liquid in the pot (both from the coconut milk and the juices from the meat) won't evaporate in the slow cooker so you may need to defat and transfer that liquid to a saucepan on the stovetop to reduce it down when the meat finishes cooking. Hope that helps! The Milk Street Cooking Team