Frequently Asked Questions

Scaling a recipe is more than just multiplying every ingredient. Start by adjusting the main components—proteins, grains, and vegetables—by the desired factor. For spices and leavening agents (baking powder, yeast, etc.), increase gradually; a 150 % increase can often be too strong, so add half the calculated amount and taste as you go. Liquids may need a slight reduction when scaling up because heat distribution changes. Finally, consider the cooking vessel size; a larger pan may require a lower temperature or a longer cooking time. Always taste and adjust seasoning toward the end of the process to ensure a balanced flavor profile.

Fresh herbs stay vibrant when you treat them like cut flowers. Trim the stems, place them in a jar with an inch of water, and cover loosely with a plastic bag to retain humidity. Store the jar in the refrigerator for most herbs; basil prefers room temperature, so keep it on the countertop with a glass of water and a light mist. If you need longer storage, wrap the herbs in a damp paper towel, place them in a zip‑lock bag, and freeze them flat on a baking sheet before transferring to a freezer bag. This method preserves flavor and allows you to chip off portions as needed.

Plant‑based milks work well in most baked goods, but the choice of milk influences texture. Almond or oat milk are neutral and keep crumb light, while coconut milk adds richness and a subtle sweetness. If you’re replacing a high‑fat dairy milk, consider adding a tablespoon of oil or melted coconut butter per cup of plant milk to maintain moisture. For recipes that rely on milk proteins for structure—like soufflés or custards—use soy or pea milk, which have higher protein content. Always choose an unsweetened, unflavored variety unless the recipe calls for a specific flavor profile.

Cool cooked food to room temperature within two hours, then transfer it to shallow, airtight containers. This speeds up cooling and reduces condensation, which can cause sogginess. Label each container with the date and store in the refrigerator’s main compartment—not the door—to maintain a steady temperature of 35‑40 °F (2‑4 °C). For dishes with sauces, keep the sauce separate if possible to avoid over‑soaking. Reheat leftovers to an internal temperature of 165 °F (74 °C) using a stovetop, oven, or microwave, and stir midway to ensure even heating. If you notice any off‑odor or discoloration, discard the food promptly.

A successful gluten‑free crust starts with a blend of starches: rice flour, tapioca starch, and potato starch in equal parts create a balanced texture. Add a tablespoon of psyllium husk per cup of flour blend; it mimics gluten’s elasticity. Use warm water and a small amount of instant yeast to give the dough lift, and let it rest for 15‑20 minutes so the psyllium can fully hydrate. Roll the dough thin on parchment paper, brush lightly with olive oil, and bake at a high temperature (475 °F / 245 °C) for 8‑10 minutes before adding toppings. This high heat creates a crisp exterior while the interior stays pleasantly chewy.

Sautéing uses a moderate amount of fat and a medium‑high heat to quickly brown small pieces of food, typically in a shallow pan; the goal is a light caramelization without steaming. Pan‑frying employs more oil and a slightly lower temperature, allowing larger items like fish fillets or chicken breasts to cook through while developing a golden crust. Stir‑frying, a hallmark of Asian cuisine, requires a wok or high‑walled pan, a very hot surface, and continuous motion; a small splash of oil coats the ingredients, which cook in seconds, preserving crispness and bright color. Understanding these nuances helps you select the right technique for texture and flavor.

Dried herbs are more concentrated than fresh, so the general rule of thumb is to use one‑third the amount called for in fresh form. For example, if a recipe needs 3 tablespoons of fresh parsley, substitute 1 tablespoon of dried parsley. Add dried herbs earlier in the cooking process to allow their flavors to rehydrate and meld with the dish. If the recipe benefits from a final burst of freshness—such as a garnish—use a smaller amount of dried herb or finish with a drizzle of fresh herb oil. Always taste toward the end and adjust, as some varieties (like oregano) can be especially potent when dried.

Start by slicing onions uniformly—about ¼‑inch thick—so they cook evenly. Heat a wide, heavy‑bottomed skillet over medium‑low heat and add enough oil or butter to coat the pan. Add a pinch of salt to draw out moisture, which helps the sugars caramelize rather than fry. Stir occasionally for the first 10 minutes, then let the onions sit undisturbed for a few minutes to develop color. If they begin to brown too quickly, lower the heat and add a splash of water or broth to deglaze and prevent scorching. Patience is key; the process takes 30‑45 minutes but yields sweet, deep‑amber onions perfect for soups, burgers, or tarts.

The secret to a satisfying vegan conversion lies in replicating the five taste pillars: salty, sweet, sour, bitter, and umami. Replace animal‑based fats with coconut oil, avocado oil, or nut butters for richness. Use soy sauce, miso, nutritional yeast, or mushroom powder to inject umami. For creaminess, blend soaked cashews, silken tofu, or coconut cream. Egg binders can be swapped with flaxseed “egg” (1 Tbsp ground flax + 3 Tbsp water) or chia gel. Finally, season boldly with fresh herbs, citrus zest, and spices; a splash of vinegar or lemon juice can brighten dishes that once relied on dairy acidity. Taste frequently and adjust as needed.