Knowledge Base > Fran Costigan - E is for Egg-Free Baking
Fran Costigan - E is for Egg-Free Baking
This event was on
Tuesday, April 01, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional de… Read More.
Question:
In the lesson for making vegetable stock, the instructions say to simmer uncovered. What is the benefit of doing so?
— Jane Swoboda
Answer:
I would imagine that is so that the flavors really meld and the stock reduces a bit, a little bit. That's how I make my vegetable stock. I make vegetable stock very often by just keeping the peels from my vegetables, the scraps, keep 'em in my freezer and then I make some vegetable stock.
