Milk Street Q&A

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 Natalie - If you asked ten different people this question we guess you would probably find the answers split down the middle. Some folks believe that it should go bun, burger, cheese, tomato, (onion, pickles) and lettuce on top arguing that the hot cheese will “glue” the tomato in place and keeping the lettuce further from the hot burger will keep it from wilting. Others feel that all of the toppings should actually be “bottomings” since the lettuce can act as a barrier between the burger and the bun to collect any juices that might make the bottom bun soggy. We feel like this stacking order is particularly preferred if you are using shredded lettuce and onions since they create a pretty tight bundle on the bottom that doesn’t slip and slide. Whichever stacking method you choose (and it’s really personal preference), make sure to add condiments to both the bottom and top bun. We like the more delicate flavor of mayo on top and ketchup and mustard on the bottom, but if you’re using a burger sauce just add a dollop to both buns. This will help secure whatever you add next. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi Robert - Since this board is for cooking questions only, the customer service team doesn’t monitor it. You will get a quicker response if you email them directly at [email protected]. Best, The Milk Street Team

Answered by Lynn Clark

Hi Kerri - Since this board is for cooking questions only, the customer service team doesn’t monitor this board so you will get a quicker response if you email them directly at [email protected]. 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

Answered by Lynn Clark

Hi Patricia - Historically, we developed our recipes with Diamond Crystal, but we switched to Morton in 2021. We believe this makes it harder to accidentally oversalt if using Morton. If you're using Diamond Crystal kosher salt you'll want to use 2 teaspoons of Diamond Crystal for each teaspoon of Morton's called for in our recipes. That's because Morton's is smaller and denser than Diamond Crystal and, therefore, 1 teaspoon contains 5 grams to the 3 grams in a teaspoon of Diamond Crystal. For more details on our conversion, you can read the article here. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Mark - We've had the best luck by removing the leaves and washing and \thoroughly\ drying then wrapping in paper towels and placing in an air-tight zipper lock bag or air-tight plastic container. Just make sure to remove as much air as possible from the bag, if using. Good luck! The Milk Street Cooking Team

Answered by Lynn Clark

Hi Roger - We believe the original recipe we adapted our version from used 3 tablespoons achiote paste. But, keep in mind, each brand of paste is different (some include msg) so the flavor of yours may be different than our recipe may have intended. Good luck! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Wendy - Gochujang is a Korean condiment that is made from a blend of chili peppers, glutinous rice, fermented soybeans, and salt. It is typically quite spicy and has a deep, rich flavor. Chili garlic sauce, on the other hand, is a Chinese condiment that is made from a blend of chili peppers, garlic, vinegar, and sugar. It is usually less spicy than gochujang and has a slightly sweet and sour flavor. We like the version of Gochujang we carry in the store because of its mild, approachable heat but you can usually find brands in the market that are significantly less expensive (under $5,00), but just a bit hotter. Most supermarkets and even discount stores like Target and Walmart carry gochujang now. Otherwise, we think chili garlic paste would work in this recipe in a pinch. You won't get the same distinct fermented flavor that Gochujang adds, but it will still be delicious. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Clifford - We would probably buy three, but stick with two in the recipe. If you find it's not spicy enough, chop and sauté the third one and add to the finished dish or use it on top of individual bowls of curry. We much prefer the milder, more menthol-like flavor of Turkish bay leaves to the more-potent eucalyptus flavor of California bay leaves. If you can find them, Turkish are what we would choose! Best, The Milk Street Team