Find answers to common questions about our recipes
When you change oven temperature, the rule of thumb is to adjust cooking time by roughly 10% for each 25 °F (about 14 °C) change. For example, if a cake recipe calls for 350 °F (177 °C) and you’re using 375 °F (190 °C), reduce the time by about 10–15%. Conversely, lower the time when cooling the oven. It’s also helpful to use a food thermometer for meats or baked goods that require precise internal temperatures. Check the dish a few minutes before the minimum time, then continue to monitor until the desired doneness is achieved. This approach keeps your results consistent across different ovens and temperatures.
Dairy‑free baking can be just as delightful by swapping out traditional ingredients. Use unsweetened applesauce or mashed bananas for butter or oil to add moisture and a subtle sweetness. For cream or milk, try oat, almond, or soy milk; coconut milk adds richness, while oat milk provides a mild flavor. Replace eggs with flaxseed or chia “eggs” (1 Tbsp ground seed + 3 Tbsp water, set for 5 min) for binding. Yogurt alternatives like coconut or soy yogurt work well for cakes and muffins. Finally, use dairy‑free chocolate chips or melted dark chocolate for a decadent finish. These swaps keep textures and flavors intact while meeting dietary needs.
There are several flour‑free thickening methods that preserve flavor. First, reduce the sauce: let it simmer gently until the volume decreases and the consistency naturally thickens. Second, use a roux‑free base like cornstarch or arrowroot powder—mix 1 Tbsp of starch with cold water to create a slurry, then stir it into the sauce and cook until glossy. Third, incorporate pureed vegetables such as cauliflower, carrots, or sweet potatoes; they blend seamlessly and add nutrients. Fourth, add a small amount of tomato paste or pesto for natural viscosity. Finally, whisk in a touch of cream or coconut cream to enrich texture without relying on starches. Each technique offers a quick, clean way to achieve a silky sauce.
Fresh herbs can be stored like this: First, trim the stems and rinse gently. Pat dry with a paper towel. Place the herbs in a jar or glass with about an inch of water, then cover loosely with a plastic bag or cling film. Store in the refrigerator; the stems will stay hydrated and leaves will stay crisp. For long‑term storage, wrap the herbs in a damp paper towel, place them in a resealable bag, and freeze. You can also blanch herbs for a minute, plunge them into ice water, pat dry, then freeze on a tray before transferring to a bag. This preserves flavor, color, and aroma for up to 3 months.