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What are your thoughts about using tahine as the “fat source” for making vegan biscuits? Should the tahine be chilled?

Real Talk on Recipe Testing

Fran Costigan - Real Talk on Recipe Testing

Recorded

This event was on May 14, 2024

What steps are necessary to develop and deliver recipes that consistently yield successful and reproducible results for your audience, whether that is family, friends, followers, clients? Get a notebook and a scale and begin with a reliable recipe. Observe carefully and then you can develop your own showstoppers! Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for an informative event with many takeaways for success.

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Question

Char Nolan

What are your thoughts about using tahine as the “fat source” for making vegan biscuits? Should the tahine be chilled?

Answer

I thought that was a really interesting question. Um, and in the, in the q and a, I put a link to sum, tahini has an actual, um, swap sheet for how you can use tahini in place of fat or even eggs. What I would say, Char, is you're definitely going to have a different flavor. You know, TNA has a very definite flavor, so you have to consider that in terms of it being chilled. I think any fat is best used cold and some tahini are runnier than others. I would definitely, in this case, cut the recipe by a quarter and go for it.

Links

How to use Tahini

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.