Frequently Asked Questions

The easiest way to scale a recipe is to determine the factor between the original serving size and the number of guests you’re feeding. Multiply every ingredient—dry, wet, and seasoning—by that factor. For very large batches, consider the capacity of your cookware; you may need to split the recipe into multiple pans to avoid overcrowding. When scaling spices, start with a slightly smaller increase and taste as you go, because flavors can become overpowering quickly. Finally, adjust cooking times modestly: larger volumes may need a few extra minutes, while smaller portions often finish a little sooner. Always trust your senses and enjoy the flexibility of home cooking!

To keep vegetables crisp, start with a hot pan and a small amount of high‑smoke‑point oil such as grapeseed or avocado. Pat the vegetables dry—excess moisture creates steam, which softens them. Cut them into uniform pieces so they cook evenly, and add them in batches if the pan is crowded; crowding drops the temperature and leads to soggy results. Toss quickly, stirring just enough to coat each piece, and finish with a splash of acid—lemon juice or a dash of vinegar—to brighten flavor without sacrificing texture. A quick finish over high heat for just a few minutes yields that perfect snap you love.

Yes! Plant‑based milks work well in most baked recipes, but a few nuances help you get the best result. Choose an unsweetened, unflavored variety for neutral flavor; almond, oat, or soy are popular choices. If the milk you’re replacing adds fat (like whole milk), consider adding a tablespoon of melted butter or oil to maintain richness. Thick milks such as coconut cream can make cakes denser, so you might thin them with a little water. Finally, watch the batter’s consistency—plant milks can be slightly thinner, so you may need to add a touch more flour to achieve the proper texture before baking.

Treat fresh herbs like a bouquet. Trim the stems, place them in a jar or glass with about an inch of water, and cover loosely with a plastic bag or a damp paper towel. Store the container in the refrigerator; the cool, humid environment slows wilting. Change the water every couple of days to prevent bacterial growth. For herbs that don’t like cold, such as basil, keep the jar at room temperature away from direct sunlight. If you need even longer storage, consider freezing the herbs in ice‑cube trays with a little olive oil or water—ready to drop straight into soups or sauces.

Vegan egg substitutes work by providing binding, moisture, or leavening, depending on the recipe. For binding in cookies or brownies, try 1 Tbsp of ground flaxseed mixed with 3 Tbsp of water (let sit 5 minutes) or ¼ cup of unsweetened applesauce. For fluffier baked goods, use ¼ cup of silken tofu blended smooth, or a commercial egg replacer such as Ener-G. Aquafaba—the liquid from canned chickpeas—whips up like egg whites; use 3 Tbsp per egg for meringues or airy cakes. Choose the method that matches the texture you need, and you’ll get delicious vegan results without missing the egg.

Cooked grains such as rice, quinoa, or farro stay fresh for 4‑6 days when stored in an airtight container in the refrigerator. Let the grains cool to room temperature (no more than two hours) before sealing the container; this prevents condensation that can make them mushy. For longer storage, spread the grains on a baking sheet, freeze until solid, then transfer to a freezer‑safe bag—up to three months. When reheating, add a splash of broth or water and cover loosely to restore moisture. Always trust your senses: if you notice off‑smells, discoloration, or a sticky texture, discard them.

The safest and most flavor‑preserving method is to move the meat from the freezer to the refrigerator 24‑48 hours before you plan to cook it. This slow, controlled thaw keeps juices locked inside. If you’re short on time, place the sealed package in a bowl of cold water, changing the water every 30 minutes; a pound of meat will thaw in about an hour. Avoid microwave thawing unless you’ll cook immediately, as it can partially cook the edges and cause moisture loss. Pat the meat dry before seasoning to ensure a beautiful sear.

Gluten‑free flours lack the elasticity that wheat provides, so adding structure‑building agents is key. Combine a gluten‑free flour blend with 1‑2 Tbsp of xanthan gum or guar gum per cup of flour to mimic gluten’s binding power. Use a combination of starches (potato, tapioca, or rice) for lightness, and add a little extra leavening—½ tsp more baking powder or soda than the recipe calls for. Beat eggs or use aquafaba vigorously to incorporate air, and consider folding in whipped egg whites for an extra lift. With these tweaks, your gluten‑free cakes and breads will rise beautifully.

Start with a clean, dry skillet. Preheat the pan on low heat, then rub a thin layer of high‑smoke‑point oil—flaxseed, grapeseed, or refined avocado—over the entire surface, inside and out. Heat the skillet until the oil just begins to smoke, then let it cool. Wipe away any excess with a paper towel. Repeat this process 3‑4 times for a durable, dark patina. Avoid using soap; simply scrape off food residues with a stiff brush or a chain‑mail scrubber, rinse, and re‑oil lightly before the next use. Over time the seasoning will improve, giving you a natural non‑stick surface.