Video Knowledge Base

Frequently Asked Questions

What are some common things that are difficult to master?

What are some common things that are difficult to master?

Other than knife cuts, what foundational skills would you recommend to drill or practice repeatedly rather than learn and practice less frequently?

Other than knife cuts, what foundational skills would you recommend to drill or practice repeatedly rather than learn and practice less frequently?

Which roast do I need to buy to able to pot-roast the meat to rare and have it remain soft? I buy shoulder blade roast. I roast it until it is pink inside but it is still tough.

Which roast do I need to buy to able to pot-roast the meat to rare and have it remain soft? I buy shoulder blade roast. I roast it until it is pink inside but it is still tough.

What about homemade soy milk in a soyabella soy milk maker? Can that be used to substitute for Eden Soy or WestSoy? And what about the homemade rice or nut milks to substitute for the commercial ones?

What about homemade soy milk in a soyabella soy milk maker? Can that be used to substitute for Eden Soy or WestSoy? And what about the homemade rice or nut milks to substitute for the commercial ones?

Our grocery only carries the low fat, watery oat milk. Is there a way to add fat to this oat milk? Or can I make a higher fat content of oat milk in my nut milk machine?

Our grocery only carries the low fat, watery oat milk. Is there a way to add fat to this oat milk? Or can I make a higher fat content of oat milk in my nut milk machine?

Do additives in commercial plant milks (like added sugars, gums, and emulsifiers) have noticeable effect on baking, and would it be worth it making your own plant milks instead?

Do additives in commercial plant milks (like added sugars, gums, and emulsifiers) have noticeable effect on baking, and would it be worth it making your own plant milks instead?

Do you have any tips on how to keep icing stiff enough to decorate? I try to avoid using shortening or coconut oil because of the saturated fat content.

Do you have any tips on how to keep icing stiff enough to decorate? I try to avoid using shortening or coconut oil because of the saturated fat content.

Do you have any resources or handouts that give recipe formulas for making different homemade plant-based milks?

Do you have any resources or handouts that give recipe formulas for making different homemade plant-based milks?

My granddaughter wants a clementine cake for her birthday. Can I use your vanilla cake recipe and just substitute some amount of Orange juice for the full fat oatly and cut back the vinegar?

My granddaughter wants a clementine cake for her birthday. Can I use your vanilla cake recipe and just substitute some amount of Orange juice for the full fat oatly and cut back the vinegar?

How do you turn plant milk into "buttermilk"? Which is the best plant milk to use for this?

How do you turn plant milk into "buttermilk"? Which is the best plant milk to use for this?

How do you turn plant milk into "buttermilk"? Which is the best plant milk to use for this?

How do you turn plant milk into "buttermilk"? Which is the best plant milk to use for this?

I want to help others practically in transitioning to a plant-based diet. Do you know of any good resources that explain how to make our own homemade plant-based milks? And economically?

I want to help others practically in transitioning to a plant-based diet. Do you know of any good resources that explain how to make our own homemade plant-based milks? And economically?

I prefer using soy milk in a lot of vegan dessert recipes. For my guests who avoid soy, what plant milk(s) is a good alternative with similar amount of fat content?

I prefer using soy milk in a lot of vegan dessert recipes. For my guests who avoid soy, what plant milk(s) is a good alternative with similar amount of fat content?

What are your go-to plant milks that are available on the market without emulsifiers?

What are your go-to plant milks that are available on the market without emulsifiers?

How do I get the marble effect when making a cake? I stirred in cacao and berry powder before cooking a marble cake in my Instant Pot it but the colours mixed together while cooking and the whole cake went brown.

How do I get the marble effect when making a cake? I stirred in cacao and berry powder before cooking a marble cake in my Instant Pot it but the colours mixed together while cooking and the whole cake went brown.

I noticed you are in Wisconsin. What would be your favorite moldy cheese (blue, gorgonzola, stilton, etc...?)

I noticed you are in Wisconsin. What would be your favorite moldy cheese (blue, gorgonzola, stilton, etc...?)

What can I do to make broccoli taste better? Any suggestions on seasonings, spices, sauces, etc...?

What can I do to make broccoli taste better? Any suggestions on seasonings, spices, sauces, etc...?

When using various types of mushrooms, how would you cut them to get the most out of each type?

When using various types of mushrooms, how would you cut them to get the most out of each type?

How do I thicken my home made soy yoghurt without straining? I add ground flax and chill at the back of the fridge, helps a little.

How do I thicken my home made soy yoghurt without straining? I add ground flax and chill at the back of the fridge, helps a little.

If I make a cheesecake out of silken tofu, can I make it in advance and freeze it? How will it come out?

If I make a cheesecake out of silken tofu, can I make it in advance and freeze it? How will it come out?

What cutting techniques do you use to mince garlic? How do you adjust for asymmetric cloves?

What cutting techniques do you use to mince garlic? How do you adjust for asymmetric cloves?

How do I treat dried Lion’s Mane mushrooms?

How do I treat dried Lion’s Mane mushrooms?

When do you choose to mince garlic manually versus use a garlic press?

When do you choose to mince garlic manually versus use a garlic press?

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?