Find answers to common questions about our recipes
The key to scaling a recipe is to adjust both the ingredient quantities and the cooking times proportionally. Start by determining the factor you need – for example, doubling a recipe means multiplying every ingredient by 2. For reductions, use the same ratio (e.g., a half‑recipe multiplies by 0.5). Be mindful of spices; a small reduction can make a dish overly salty or spicy, so add them gradually and taste as you go. Cooking vessels may need to be larger or smaller, and thicker dishes often require a slightly longer bake or simmer time, while thinner layers may finish sooner. Finally, always check for doneness using visual cues and a thermometer when appropriate.
Caramelizing onions is all about slow, even heat and patience. Begin by slicing onions uniformly (about ¼‑inch thick) so they cook evenly. Heat a wide, heavy‑bottomed skillet over medium‑low heat and add a generous splash of oil or butter—enough to coat the pan but not drown the onions. Add a pinch of salt; it draws out moisture, helping the sugars concentrate. Stir occasionally, allowing the onions to soften before they start browning. If they begin to stick or brown too quickly, lower the heat and add a splash of water or broth to deglaze. The process can take 30‑45 minutes, but the resulting deep amber sweetness is worth every minute.
Most plant‑based milks can replace dairy milk 1:1, but the choice of variety matters for texture. For sauces, custards, or baked goods that rely on creaminess, opt for oat, soy, or cashew milk because they have a higher protein and fat content, mimicking the mouthfeel of dairy. Almond milk works well in lighter recipes like smoothies or pancakes but may thin a sauce. When using coconut milk, choose the “full‑fat” version for richness; the lighter version is better for soups. If the recipe calls for whole milk, add a tablespoon of melted vegan butter per cup of plant milk to replicate the fat level. Always taste and adjust sweetness or salt, as some alternatives are naturally sweeter.
Fresh herbs stay bright when you treat them like flowers. 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’s crisper drawer, where humidity is higher. For hardy herbs such as rosemary, thyme, or sage, you can wrap them in a slightly damp cloth and place them in a sealed bag. Change the water every two days to prevent bacterial growth. If you need longer storage, blanch the leaves briefly, shock in ice water, pat dry, and freeze them in airtight bags with a thin layer of oil for flavor retention.
Visual cues are helpful, but a thermometer provides certainty. For custards, quiches, and cheesecakes, the center should register 160‑170°F (71‑77°C). Bread and cakes are done when a toothpick inserted into the thickest part emerges clean or with just a few crumbs. For casseroles, look for bubbling edges and a golden crust; then test the thickest spot with a thermometer—165°F (74°C) is a safe target for most meats and mixed dishes. Additionally, gently shaking the pan; if the center jiggles lightly but the edges are set, it’s ready. Let baked items rest for a few minutes; residual heat will finish the cooking without over‑drying.
A good gluten‑free blend mimics the protein, starch, and fat balance of wheat flour. Popular mixes include rice flour + potato starch + tapioca starch (often 2:1:1), or a commercial blend that adds xanthan gum or guar gum for elasticity. For nut‑based blends, combine almond flour with a small amount of arrowroot or cornstarch to lighten texture. When substituting, use a 1:1 ratio for most recipes, but add ½ teaspoon of xanthan gum per cup of flour for breads and pastries that need structure. Let the batter rest 10‑15 minutes; this allows the starches to hydrate, resulting in a smoother crumb. Adjust liquids as needed—gluten‑free doughs often require a bit more moisture.
The secret to crisp roasted vegetables is moisture control and high heat. Start by patting vegetables dry with a clean kitchen towel; excess water steams rather than roasts. Cut them into uniform pieces so they cook evenly. Toss with just enough oil to coat—too much oil will trap steam. Spread them in a single layer on a pre‑heated baking sheet; crowding creates a pool of moisture. Use a hot oven (425‑450°F / 220‑230°C) and avoid opening the door frequently. For extra crunch, finish the last few minutes under the broiler, watching closely to prevent burning. A sprinkle of sea salt just before serving draws out residual moisture and adds texture.
Reheating gently is key. For soups, stews, and sauces, use a low simmer on the stovetop, stirring frequently; add a splash of broth or water if the liquid has thickened. Solid dishes like casseroles reheat well covered with foil in a 325°F (160°C) oven; the foil