Find answers to common questions about our recipes
To scale a recipe, simply multiply or divide each ingredient by the ratio of desired servings to the recipe’s original servings. For example, if a dish serves four and you need eight, double every ingredient. When scaling liquids, use a liquid measuring cup; for solids, a kitchen scale provides the most accuracy. Remember that some items, like spices or baking powder, may not scale linearly—use the “rule of thumb” to reduce or increase by 25% when doubling or halving. Also, cooking times may shift slightly; keep an eye on the dish and test for doneness rather than relying solely on the timer.
Browning meat is all about temperature and preparation. Pat the meat dry with paper towels; moisture prevents searing. Use a heavy skillet—cast iron or stainless steel works best—and preheat it until it shimmers. Add a thin layer of high-smoke-point oil, then place the meat in a single layer; overcrowding lowers the pan’s temperature and steams the meat instead of browning. Let each side cook undisturbed for 2-3 minutes before flipping. For larger cuts, sear on all sides, then finish in the oven. After browning, let the meat rest for 5 minutes; this redistributes juices and keeps it moist.
Eggs bind and add moisture, but several alternatives work well. For one egg, mix 1 tablespoon of unsweetened applesauce, 1 tablespoon of mashed banana, or 1 tablespoon of plain yogurt with 1 teaspoon of baking soda. If you’re avoiding dairy, use 1 tablespoon of flaxseed meal (mixed with 3 tablespoons water) or 1 tablespoon of chia seeds (mixed with 3 tablespoons water). For a neutral flavor, unsweetened applesauce or mashed banana are ideal. Adjust the liquid slightly if the batter becomes too wet; add a tablespoon of flour or cornstarch to maintain consistency. These swaps preserve texture while keeping your recipe egg‑free.
Shortening a slow‑cooked recipe requires a few tweaks. First, cut the ingredients into smaller, uniform pieces to promote faster heat transfer. Second, use a lid to trap steam and raise the internal temperature. Third, increase the heat setting to the “medium” range if using a stovetop, or preheat the oven to 200 °F higher than the recipe calls for. Fourth, consider using a pressure cooker or Instant Pot; these appliances can cut cooking time from hours to 30–45 minutes. Finally, monitor the dish closely—check for tenderness after the first 30 minutes and adjust if needed. These steps preserve flavor while saving time.
Fresh herbs thrive when kept cool, moist, and slightly shaded. Trim the stems, place them in a jar or glass with 1–2 inches of water, and cover loosely with a plastic bag. Store in the refrigerator’s crisper drawer; the herbs will stay crisp for 5–7 days. Alternatively, wrap the stems in a damp paper towel, place them in a sealed bag, and refrigerate—this method works well for leafy herbs like basil and parsley. For long‑term storage, blanch herbs in boiling water for 30 seconds, cool in ice water, then freeze in airtight containers or freezer bags. The blanching preserves color and flavor, making them ready for use in soups or sauces.
Replace wheat flour with a blend of gluten‑free flours—such as a mix of rice, potato, and tapioca starch—to achieve a balanced crumb. Add 1–2 teaspoons of xanthan gum per cup of flour to provide elasticity and structure. If the recipe contains breadcrumbs, use gluten‑free breadcrumbs or crushed rice crackers. For baked goods, ensure the batter is not too thin; a thicker consistency helps retain moisture. When cooking sauces, thicken with a slurry of cornstarch and cold water rather than a roux. These adjustments maintain the desired mouthfeel while keeping the dish safe for gluten‑intolerant diners.
Start by selecting a plant‑based protein that mimics the texture of meat—such as tempeh, seitan, or textured vegetable protein. Marinate it in the same spices and sauces used for the original recipe to infuse flavor. Replace animal‑based broths with vegetable stock or mushroom broth for depth. Swap dairy ingredients like butter or cheese for vegan alternatives: coconut oil, vegan margarine, nutritional yeast, or plant‑based cheeses. Add legumes or beans to boost protein content. Finally, adjust cooking times: seitan and tempeh often require less time than meat, whereas tofu needs gentle handling to avoid breaking apart. These changes preserve the dish’s heartiness while keeping it fully plant‑based.