Cooking

4 spoons each contain a different roux: a white, blond, brown or dark roux used for thickening sauces.

How to Make a Roux and Ways to Use It

A roux is a cooking preparation of fat and flour cooked over low heat. It is used to thicken sauces, and the longer you cook it, the nuttier it tastes. It’s a great tool for any cook. Ready to learn how to make one? Let’s get started. 🧑‍🍳

Feb 28, 2024

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A vegan mushroom risotto made with vegan cheese to replace parmesan.

4 Ways of Replacing Parmesan to turn your Mushroom Risotto Vegan

What is the best plant-based option to replace Parmesan in risotto? Vegan cheeses or nutritional yeast? Should you use soy cream or seeds to add some fat? Maybe there's another way. Let's figure this out ⬇️

Feb 28, 2024

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Vegetables next to a broth made using poaching vegetables techniques

How to poach vegetables?

Poaching vegetables is a simple and forgiving technique that leverages the osmosis reaction. You can give different flavor profiles to your veggies using specific liquids and reuse the infused liquid for others dishes. This method is a staple for vegans cooks.

Feb 28, 2024

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Vegetable broth in cooking using the poaching moist-heat cooking method.

Learn to Cook: What is Poaching

Poaching is a cooking technique where food is cooked in a liquid below the boiling point. This method allows flavors to transfer between the liquid and the food. It's great for infusing flavors in your food and using the flavored liquid again in the recipe. 👩‍🍳

Feb 28, 2024

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Pouring oil gradually in a bowl to make a creamier and thicker vinaigrette.

Why Does Adding Oil Slowly Make a Better Vinaigrette?

Pouring oil into vinegar gradually and whisking it helps make a smoother and thicker vinaigrette. This technique creates a more stable emulsion sauce. Adding an emulsifier makes it even more stable. Try out different vinaigrettes with the recipes below ⬇️

Feb 28, 2024

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A picture of good olive oil and good balsamic vinaigrette with a bowl of made vinaigrette in front. A whisk holding on the bowl.

The 3:1 Vinaigrette Ratio Myth: Easily Balance your Salad Dressing

The traditional ratio is 3 times more oil than vinegar. This means for a balsamic vinaigrette, you would use 1 tablespoon of balsamic vinegar for 3 tablespoons of olive oil. However, it largely depends on your taste. I explain how changing ratio is better for different recipes.

Feb 28, 2024

mins to read