Find answers to common questions about our recipes
The easiest way to scale a recipe is to determine the factor between the original serving size and the desired one. For example, if a recipe serves four and you need eight, multiply every ingredient by 2. For non‑linear ingredients such as spices, start with 1.5 times the amount and adjust to taste, because flavors don’t always double cleanly. Liquids can be scaled directly, but watch the pan size; a larger volume may need a wider pan to prevent over‑crowding. Finally, keep an eye on cooking times—larger portions often require a few extra minutes, especially in ovens or slow‑cookers. Taste as you go and enjoy the flexibility!
Soggy vegetables usually result from excess moisture or overcrowding in the pan. Start by patting vegetables dry with a paper towel; even a light sprinkling of water will steam them instead of searing. Use a hot, well‑seasoned skillet or a stainless‑steel pan with a thin layer of high‑smoke‑point oil (such as grapeseed or avocado). Add the vegetables in a single layer—if the pan is too crowded, the veggies will release steam and stew rather than brown. Cook in batches if necessary. Finally, resist the urge to stir constantly; let each side develop a golden crust before turning, which locks in flavor and texture.
Yes, plant‑based milks can replace dairy in most baked recipes, but the choice of milk matters. Unsweetened almond, oat, or soy milk work well because they have a neutral flavor and similar water content. Coconut milk adds richness but also a subtle coconut note, which may be desirable in certain cakes or muffins. To mimic the fat content of whole milk, add a tablespoon of melted butter or a splash of oil per cup of plant milk. If the recipe relies on the protein structure of dairy (like custards), consider using soy milk, which has a higher protein profile. Overall, expect a slightly different crumb, but the difference is usually pleasant.
At higher altitudes, atmospheric pressure is lower, causing water to boil at a reduced temperature. This means proteins take longer to reach the same internal temperature, and liquids evaporate faster. As a rule of thumb, increase oven cooking times by 5‑10 % for every 1,000 feet above sea level. For stovetop braises or stews, add 15‑20 minutes of simmering time and consider using a tighter‑fitting lid to retain moisture. Use a meat thermometer rather than relying solely on visual cues; the target internal temperature remains the same regardless of altitude. Adjust seasoning as needed, because flavors can become muted when liquids evaporate more quickly.
Fresh herbs last longest when treated like cut flowers. Trim the stems, remove any wilted leaves, and place the bunch in a jar or glass with about an inch of water. Cover loosely with a plastic bag or a reusable produce keeper, then store in the refrigerator. Change the water every two days to prevent bacterial growth. For herbs that prefer dry storage, such as rosemary or thyme, wrap them in a slightly damp paper towel and place them in a resealable bag, removing excess air. Freeze herbs in ice‑cube trays with a splash of broth or olive oil for long‑term use; this preserves both flavor and color.
The key to a successful gluten‑free conversion is choosing the right blend of flours and starches. A typical mix might include rice flour, potato starch, and tapioca starch in a 2:1:1 ratio, which mimics the elasticity of wheat flour. Adding a small amount of xanthan gum (about ½ tsp per cup of flour) helps bind the dough and provides chewiness. For breads, incorporate a tablespoon of psyllium husk powder per cup of flour to improve crumb structure. Replace wheat‑based breadcrumbs with crushed gluten‑free crackers or toasted cornmeal. Finally, let gluten‑free batters rest for 10‑15 minutes; this allows the starches to hydrate fully, resulting in a softer, more cohesive texture.
Start with a steak that’s been rested at room temperature for about 30 minutes; this promotes even cooking. Pat it dry with paper towels—moisture is the enemy of a good crust. Season generously with salt and pepper just before it hits the pan. Use a heavy skillet (cast iron is ideal) pre‑heated until a drop of water sizzles and evaporates instantly. Add a high‑smoke‑point oil, then lay the steak away from you to avoid splatter. Sear undisturbed for 2‑3 minutes per side, then finish in a pre‑heated oven (375 °F) for a few minutes, depending on thickness and desired doneness. Rest for 5‑10 minutes before slicing.
A split sauce is usually the result of temperature shock or an imbalance of fat and liquid. When adding cream, butter, or cheese, do so over low to medium heat and whisk continuously. If the sauce is too hot, the fat separates and creates a grainy texture. For emulsified sauces like hollandaise, gradually incorporate the fat (butter) while whisking vigorously, and keep the temperature just below a gentle simmer. Adding a splash of acid (lemon juice or vinegar) can also stabilize the emulsion. If a sauce does split, remove it from heat, whisk in a tablespoon of cold water or a tiny amount of flour slurry, and gently bring it back up to temperature.
Cool cooked foods to room temperature within two hours, then transfer them to shallow, airtight containers. This speeds up cooling and reduces the risk of bacterial growth. Label each container with the date; most leftovers are safe for 3‑4 days in the refrigerator. For soups, stews, or sauces, place a piece of parchment paper directly on the surface before sealing; this prevents a skin from forming. When reheating, bring the food to an internal temperature of 165 °F (74 °C) and stir halfway through to ensure even heating. If you won’t eat leftovers within a few days, freeze them in freezer‑grade bags or containers, removing as much air as possible.
Eggs serve as binders, leaveners, and moisturizers, so the best substitute depends on the role they play. For binding in cookies or brownies, use ¼ cup of unsweetened applesauce, mashed banana, or a mixture of 1 tbsp ground flaxseed + 3 tbsp water (let sit 5