Video Knowledge Base

Frequently Asked Questions

I am looking to add a culinary school level textbook (like CIA's Professional Chef) on vegetables/salads to my library. Any suggestions or authors you would recommend?

I am looking to add a culinary school level textbook (like CIA's Professional Chef) on vegetables/salads to my library. Any suggestions or authors you would recommend?

I read that draining extra firm tofu then freezing it gives it a more meat-like texture when thawed. Any insights?

I read that draining extra firm tofu then freezing it gives it a more meat-like texture when thawed. Any insights?

Can you give some guidance on what leek parts should be discarded, i.e. how much green?

Can you give some guidance on what leek parts should be discarded, i.e. how much green?

I feel inept at using words to describe flavor. Will you please address any advice you may have on the best ways to describe flavor?

I feel inept at using words to describe flavor. Will you please address any advice you may have on the best ways to describe flavor?

You mentioned you had lived in Austin. Any tips for making Tacodeli's Dona sauce? I tried something similar to fauxmartha's method, but mine is much darker, less flavorful, less airy/creamy.

You mentioned you had lived in Austin. Any tips for making Tacodeli's Dona sauce? I tried something similar to fauxmartha's method, but mine is much darker, less flavorful, less airy/creamy.

Do you ever use other vegetables for veg stock, besides the usual onions, carrots, celery, leeks?

Do you ever use other vegetables for veg stock, besides the usual onions, carrots, celery, leeks?

What would you consider “must have" salts to have on hand? There are so many options when shopping.

What would you consider “must have" salts to have on hand? There are so many options when shopping.

I live just outside of Portland, OR. I am finding it extremely challenging to find veal bones to make stock (and thus the sauce derivates I want to try.) Can you share any thoughts on substitutes?

I live just outside of Portland, OR. I am finding it extremely challenging to find veal bones to make stock (and thus the sauce derivates I want to try.) Can you share any thoughts on substitutes?

Is it better to blister tomatoes in stainless or non-stick? Could the acids damage the non-stick?

Is it better to blister tomatoes in stainless or non-stick? Could the acids damage the non-stick?

I noticed that you have several mortar and pestle on your desk. Do you find these to have a benefit over a spice grinder?

I noticed that you have several mortar and pestle on your desk. Do you find these to have a benefit over a spice grinder?

I have a bamboo steam basket and Instant Pot. When would you use bamboo rather than stainless steel basket in the Instant Pot and vice versa? What do you prefer to line the bamboo basket with?

I have a bamboo steam basket and Instant Pot. When would you use bamboo rather than stainless steel basket in the Instant Pot and vice versa? What do you prefer to line the bamboo basket with?

I have a jar of dried kelp, but don’t know how much to use to equal salt. Is the sodium content just as high? Any others?

I have a jar of dried kelp, but don’t know how much to use to equal salt. Is the sodium content just as high? Any others?

What is your favourite plant based food in New York near 30 Rock?

What is your favourite plant based food in New York near 30 Rock?

What's your favorite original recipe or technique you could share?

What's your favorite original recipe or technique you could share?

I'm curious, if you could only eat one last meal (plant-based of course) what would it be?

I'm curious, if you could only eat one last meal (plant-based of course) what would it be?

Can you share a little bit about the amazing programs going on at local libraries there in PA for culinary folk?

Can you share a little bit about the amazing programs going on at local libraries there in PA for culinary folk?

To make a light and crumbly raw pie crust with nuts and seeds in a food processor, should I include dried fruit or fruit paste, or are the nuts & seeds on their own enough to hold the crust together?

To make a light and crumbly raw pie crust with nuts and seeds in a food processor, should I include dried fruit or fruit paste, or are the nuts & seeds on their own enough to hold the crust together?

It seems there is a big push among younger demographics for less fat and more protein. Is this affecting plant-based progress? In a negative/postive way?

It seems there is a big push among younger demographics for less fat and more protein. Is this affecting plant-based progress? In a negative/postive way?

What is your favorite Esselstien recipe?

What is your favorite Esselstien recipe?

You’ve fielded countless questions as a Chef and public health crusader. What is a question or comment from a student or community member that changed your cooking or approach to life?

You’ve fielded countless questions as a Chef and public health crusader. What is a question or comment from a student or community member that changed your cooking or approach to life?

I know you have turned a lot of of your Italian family traditional recipes into WFPB versions. Which are the most meaningful for you?

I know you have turned a lot of of your Italian family traditional recipes into WFPB versions. Which are the most meaningful for you?

With your experience in culinary, and amid today’s social, tech and cultural shifts, what values should we, as culinarians, always carry with us?

With your experience in culinary, and amid today’s social, tech and cultural shifts, what values should we, as culinarians, always carry with us?

If you had to pick your top three vegan (or WFPB) restaurants in Philadelphia to dine at, what would they be, and what would you order from each one?

If you had to pick your top three vegan (or WFPB) restaurants in Philadelphia to dine at, what would they be, and what would you order from each one?

I'd like to know your method of making waffles in a waffle iron without adding oil. Is that possible?

I'd like to know your method of making waffles in a waffle iron without adding oil. Is that possible?

I'm trying to add depth of flavor to my zucchini bread recipe that I'm not getting from cinnamon and nutmeg. Should I add a bit of molasses? Another spice? It's just lacking some umami depth.

I'm trying to add depth of flavor to my zucchini bread recipe that I'm not getting from cinnamon and nutmeg. Should I add a bit of molasses? Another spice? It's just lacking some umami depth.

Have you considered using rice flour for latkes? It worked for me.

Have you considered using rice flour for latkes? It worked for me.

I am looking to make latkes and want to avoid glutinous flour but also have to avoid almond and nut flours. What is your recommendation for a possible 'flour' option?

I am looking to make latkes and want to avoid glutinous flour but also have to avoid almond and nut flours. What is your recommendation for a possible 'flour' option?

Jackfruit looks very difficult to work with. Is it?

Jackfruit looks very difficult to work with. Is it?

Tofu Scramble- too bland last evening. Any suggestions?

Tofu Scramble- too bland last evening. Any suggestions?

Would you be able to recommend a couple of meals which I could give to meat eaters who have never eaten plant based to show how delicious it can be?

Would you be able to recommend a couple of meals which I could give to meat eaters who have never eaten plant based to show how delicious it can be?

I wondered whether you could recommend something to add to vegan burgers to make them a bit more firm. Would it be psyllium husk powder or something similar?

I wondered whether you could recommend something to add to vegan burgers to make them a bit more firm. Would it be psyllium husk powder or something similar?

Do you have any plant-based food suggestions I can make using the dehydrator?

Do you have any plant-based food suggestions I can make using the dehydrator?

What is the recommended way to store spices short and long term?

What is the recommended way to store spices short and long term?

Do you recommend any favorite Vegan cheeses and can they be purchased at our local grocery stores or special order companies?

Do you recommend any favorite Vegan cheeses and can they be purchased at our local grocery stores or special order companies?

This is not a Proper chef / cooking question- it is important to my well being in Galley, day to day - have 3 fish 1 is named Rouxbe- I need a name for a black and white fish! My guests love the fish!

This is not a Proper chef / cooking question- it is important to my well being in Galley, day to day - have 3 fish 1 is named Rouxbe- I need a name for a black and white fish! My guests love the fish!

For cooking fava beans, would you suggest an hour and a half regardless of size?

For cooking fava beans, would you suggest an hour and a half regardless of size?

Would you agree that tofu can be used to replace mushrooms and, if so, what grade of tofu would be best for sauteed dishes?

Would you agree that tofu can be used to replace mushrooms and, if so, what grade of tofu would be best for sauteed dishes?

When I’m making falafels I’ve used Canola oil for frying. Is there a better oil to use, flavour wise. I know olive oil isn’t suitable. What do you suggest?

When I’m making falafels I’ve used Canola oil for frying. Is there a better oil to use, flavour wise. I know olive oil isn’t suitable. What do you suggest?

I can't seem to cook Fava Beans (small or large) correctly. I soak them in their shells. I've cooked them in and out of the shells. They cook either with some beans remaining too firm or they burst practically into mush. How do I cook these beans?

I can't seem to cook Fava Beans (small or large) correctly. I soak them in their shells. I've cooked them in and out of the shells. They cook either with some beans remaining too firm or they burst practically into mush. How do I cook these beans?

For sauces based on milk, I assume the original versions would use 'whole milk'. Does whole milk impart some quality that cannot be replicated with 2% or skim?

For sauces based on milk, I assume the original versions would use 'whole milk'. Does whole milk impart some quality that cannot be replicated with 2% or skim?

What are your favourite dishes to make with buckwheat and also with millet?

What are your favourite dishes to make with buckwheat and also with millet?

For Gluten Free chocolate chip cookies, what tips do you have to help them mimic the chew and structure of a gluten cookie? I've added milk powder to my GF flour which helps, but isn't quite there yet.

For Gluten Free chocolate chip cookies, what tips do you have to help them mimic the chew and structure of a gluten cookie? I've added milk powder to my GF flour which helps, but isn't quite there yet.

What is the best way to trim excess dough from a pie crust and at what stage of a bake (pre, post blind bake, etc) to have a clean edge and prevent shrinkage?

What is the best way to trim excess dough from a pie crust and at what stage of a bake (pre, post blind bake, etc) to have a clean edge and prevent shrinkage?

What's the best way to separate pulp from seeds when making raspberry jam? I have tried several sizes of sieves, scraping techniques, etc but still can't get them to separate well. Help please.

What's the best way to separate pulp from seeds when making raspberry jam? I have tried several sizes of sieves, scraping techniques, etc but still can't get them to separate well. Help please.

What are your preferred ways of freezing and thawing stock? Container type, stacking, volume, thawing methods etc.

What are your preferred ways of freezing and thawing stock? Container type, stacking, volume, thawing methods etc.

Increasing Alpha Gal syndrome has special requirements. How will Rouxbe Rx & the plant based chef programming reflect this increasing health concern?

Increasing Alpha Gal syndrome has special requirements. How will Rouxbe Rx & the plant based chef programming reflect this increasing health concern?

I live in Cornelius Oregon. I cannot find veal bones anywhere to make veal stock (and thus many sauce derivatives from it) any suggestions on if there is a substitute for veal bones if I can’t find?

I live in Cornelius Oregon. I cannot find veal bones anywhere to make veal stock (and thus many sauce derivatives from it) any suggestions on if there is a substitute for veal bones if I can’t find?

Do you recommend any particular vegan tortillas and any particular brands?

Do you recommend any particular vegan tortillas and any particular brands?

I would be great to have a chart that shows different sugar substitutions, e.g., if a recipe calls for 2 c white sugar, what is the equivalent in maple syrup or coconut sugar? Does this exist?

I would be great to have a chart that shows different sugar substitutions, e.g., if a recipe calls for 2 c white sugar, what is the equivalent in maple syrup or coconut sugar? Does this exist?

Is there a way to use alternative sweeteners to cut down on sugar in desserts and cakes to make them suitable for individuals with diabetes?

Is there a way to use alternative sweeteners to cut down on sugar in desserts and cakes to make them suitable for individuals with diabetes?

If you were on an SOS (no sugar, oil or salt) diet, what would you use to make a baked dessert?

If you were on an SOS (no sugar, oil or salt) diet, what would you use to make a baked dessert?

How do you address concerns about bone char used in processing of some conventional refined sugar? I understand that it doesn't end up in the final product. Some say it's not vegan.

How do you address concerns about bone char used in processing of some conventional refined sugar? I understand that it doesn't end up in the final product. Some say it's not vegan.