Milk Street Q&A

Answered by Lynn Clark

Hi Mary - Since we haven't tested this with only lentils, we don't know exactly how to modify it to make sure you have the correct ratio of liquid to lentils for the pressure cooker. We would probably recommend this lentil and spinanch soup recipe instead. You can easily modify this one - just use the flavors from the fast & slow version (cook the vegetables as instructed in the fast and slow version but in the saucepan), then use the broth and lentil amounts and cooking time for the saucepan version. That would probably ensure that the lentils don't end up over- or under-cooked and/or the soup isn't too thick or thin. Hope that helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Claire - Unfortunately, we don't have a recipe for blueberry pie at Milk Street, however most blueberry pie recipes can be made with fresh or frozen blueberries. The key with any blueberry pie is to add a thickener - clear-gel, tapioca, or pectin - to thicken the filling. As for frozen blueberries, we prefer the smaller, wild blueberries. Best, The Milk Street Team

Answered by Lynn Clark

Hi Todd - If you go to the TV tab on the website and click on the individual episodes from Season 7 so far, you will find the recipes from that episode linked on the page. Hope that helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Josh - While any gluten-free flour \can\ work in a roux-based gravy recipe, one type provides the best results - sweet rice flour aka glutinous rice flour (despite the name, it contains no gluten). Sweet rice flour is made from ground sticky rice and is not actually sweet. It's often used in Japanese desserts, like mochi, which is why it has "sweet" in the name. The same properties that give mochi its signature bounciness are what make for such a great gluten-free gravy. Sweet rice flour has a high ratio of amylopectin (one of the elements that make up starch), which adds body and texture to a gravy without it being too thick or congealing too quickly. Most versions of all-purpose gluten-free flour blends will make a pretty good gravy but, because they usually contain xanthan gum, congeal almost immediately after cooking. If this happens, it’s easy enough to whisk in a little extra warm stock, but it’s not the ideal situation when you’ve got other things to try to get to the holiday table. You can usually find sweet rice flour in the International aisle of some grocery stores or in any Asian market. It's also pretty easy to order online too. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Lindsay - We actually did a version of this recipe for our Freezer Door Meals feature on social media. Here is a link to the video and Rosie's defrosting instructions on Facebook. Best, The Milk Street Team

Answered by Lynn Clark

Hi Chelsea - Without seeing the whole recipe it's hard to fully troubleshoot your recipe, but we do think there is too much sugar in this recipe. 2/3 cup of sugar is a LOT - most recipes call for about 2 tablespoons of sugar. Too much sugar can inhibit or even kill the yeast by making the yeast produce too much alcohol. Yeast can tolerate just a certain amount of alcohol. So, the sugar will not kill yeast directly. Sugar and yeast both need water content in your dough. If you add too much sugar that competition can go wrong. The dough will rise too slowly or not at all because the sugar is absorbing all the available water. At first, it may seem like you simply need more water, but unfortunately, the dough is a little more complicated than that. The most straightforward solutions are using a recipe with less sugar or adding more yeast. We would probably recommend the former. Have you tried our recipe for Japanese Milk Bread? If you'd prefer to try a different recipe, we always recommend using a recipe from a well-tested, reliable source such as a cookbook, food magazine, or food section of a newspaper. Many recipes online are not tested and, therefore, a recipe for failure (pun intended). Lastly, we would probably also recommend a recipe with some milk or egg in it and butter in place of oil. All of these changes will add richness and flavor to prevent the dough from being dry and dull-tasting. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Joshua - This technique is strictly about \peeling\ the eggs, not cooking them, so it should work regardless of how you cook them. The idea is to take hot eggs and chill them quickly to allow the albumen membrane of the egg to contract and release from the shell making it easier to peel. For hard-cooking eggs, our preferred method is to lower the eggs into boiling water and cooking for 8 minutes and 40 seconds to achieve a cooked white and a cooked, but still moist, yolk. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Cathy - You are correct - the beans and sausages are baked \uncovered.\ Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Brenda - Sorry for the delay in getting back to you. The correct amount is 1/3 cup rosemary (leaves only). The recipe was updated as the magazine went to print and, unfortunately, never got updated in the web version. We will make sure it's fixed online. Thanks for bringing this to our attention! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Marla - Although we haven't tested this, we think this should work since it's a similar-style of pie (custard-based). Let us know how it works out! Best, The Milk Street Cooking Team