Frequently Asked Questions

Scaling a recipe is more than just multiplying ingredients. First, adjust the main components (proteins, grains, vegetables) using a reliable conversion factor. Then, keep seasoning ratios close but taste as you go—salt, herbs, and spices often need a slight reduction because flavor intensity doesn’t scale linearly. For thickening agents (flour, cornstarch) increase them by about half the scaling factor to avoid overly gummy textures. If the original recipe relies on a specific pan size, choose a comparable dish and monitor cooking time; larger volumes may need a few extra minutes, while smaller batches often cook faster. Finally, always perform a quick taste test before serving and fine‑tune with a pinch of salt or a splash of acid if needed.

Seasoning is a layered process. Begin with a modest amount of salt during the sauté or sear stage; this helps draw out moisture and builds a flavor base. Add aromatics such as garlic, onions, or ginger early so their oils can infuse the dish. Midway through, taste and adjust with additional salt, pepper, or acidic elements like lemon juice or vinegar to brighten the profile. Near the end, incorporate delicate herbs (basil, parsley, cilantro) and finishing spices because prolonged heat can mute their freshness. For sauces, a splash of umami (soy sauce, miso, or Worcestershire) at the final simmer can add depth without overpowering. Remember to taste after each adjustment to avoid over‑seasoning.

Plant‑based milks work well in most baked recipes, but choose one that mirrors the dairy’s fat content. For a neutral flavor, unsweetened oat or soy milk are reliable; they provide a creamy mouthfeel similar to whole milk. Almond milk works for lighter cakes but can add a subtle nutty note. When substituting, keep the volume identical and add a teaspoon of lemon juice or vinegar per cup to create a slight “buttermilk” effect, which improves rise and tenderness. If the original recipe calls for butter, replace it with an equal amount of coconut oil or a dairy‑free margarine to maintain richness. Finally, monitor bake time—some plant milks brown faster, so a couple of minutes less may be needed.

Treat fresh herbs like delicate flowers. Trim the stems, place them in a jar or glass with about an inch of water, and cover loosely with a plastic bag to maintain humidity. Store the container upright in the refrigerator; basil prefers a slightly warmer spot, so keep it on the counter if you’ll use it within a day. For sturdier herbs such as rosemary, thyme, or sage, wrap the stems in a damp paper towel and place them in a zip‑top bag, then refrigerate. Change the water or towel every two days to prevent bacterial growth. If you need longer storage, flash‑freeze the leaves on a tray, then transfer to an airtight bag for up to three months.

A properly thickened sauce should coat the back of a spoon and leave a slow, gliding trail when you run your finger through it. To test, dip a stainless‑steel spoon into the sauce, lift it, and let the liquid run off; if it drips in a steady stream rather than a rapid pour, it’s close. You can also use the “nail test”: swipe a clean fingertip across the sauce on the spoon—if the line stays distinct, the sauce has reached the right consistency. Remember that sauces continue to thicken as they cool, so remove them from heat just before they look perfectly set, especially for gravies and custards.

Boiling is a vigorous, rolling motion at 212°F (100°C) where large bubbles constantly break the surface. It’s ideal for pasta, potatoes, or blanching vegetables that need rapid heat. Simmering, on the other hand, hovers just below boiling—around 185‑200°F (85‑93°C)—with gentle bubbles that rise slowly. This milder environment is perfect for soups, stews, and sauces where you want flavors to meld without toughening proteins or evaporating liquids too quickly. Use a simmer when cooking delicate fish, reducing sauces, or braising meats; switch to a boil only when you need to speed up cooking or achieve a rapid temperature rise for blanching.

Start with a high‑quality gluten‑free flour blend that includes rice, tapioca, and potato starch for structure and elasticity. Add xanthan gum or guar gum (about ½ tsp per cup of flour) to mimic gluten’s binding properties. When mixing the dough, incorporate a little extra moisture—gluten‑free dough tends to be stickier, so a tablespoon of olive oil or water per cup of flour helps. Let the dough rest for 15‑20 minutes covered; this hydrates the starches and improves texture. When cooking, use a large pot of salted water and watch the pasta closely—gluten‑free noodles often finish in 6‑9 minutes. Rinse briefly with cool water to stop cooking and prevent sticking.

The key is gentle, even heat. For soups, stews, and sauces, reheat on the stovetop over low to medium heat, stirring frequently to prevent scorching. For roasted vegetables or meats, use a preheated oven at 300°F (