Video Knowledge Base

Frequently Asked Questions

Is the humidity level a major consideration taken into account when deciding which sweetner to use?

Is the humidity level a major consideration taken into account when deciding which sweetner to use?

I found a monkfruit allulose blend I really like. No aftertaste. Works great in my Ninja Creami creations. Have you tried it? What applications work best & maybe don't work as well?

I found a monkfruit allulose blend I really like. No aftertaste. Works great in my Ninja Creami creations. Have you tried it? What applications work best & maybe don't work as well?

Which herbs or spices can be used as a sweetener instead of sugars?

Which herbs or spices can be used as a sweetener instead of sugars?

Are you a fan of "Maple Cream?" And what are your suggestions for long-term storage?

Are you a fan of "Maple Cream?" And what are your suggestions for long-term storage?

Do the liquid sweetners substantially affect the shelf life of the final baked product?

Do the liquid sweetners substantially affect the shelf life of the final baked product?

What sweetener do you use the most?

What sweetener do you use the most?

When making a seitan sausage, the thin membrane used in store brands such as “beyond sausage” …is that something available for home use? Or, would I rather not want to know what that stuff is?

When making a seitan sausage, the thin membrane used in store brands such as “beyond sausage” …is that something available for home use? Or, would I rather not want to know what that stuff is?

Is there a distinct difference between cooking ground beef in a pan alone and cooking it together with diced onions? I often see these two components combined. How would it be different if these were done separately?

Is there a distinct difference between cooking ground beef in a pan alone and cooking it together with diced onions? I often see these two components combined. How would it be different if these were done separately?

Why is it so important to first heat the pan and then add oil?

Why is it so important to first heat the pan and then add oil?

Is there a way to sharpen serrated knives ourselves?

Is there a way to sharpen serrated knives ourselves?

What’s the difference between sharpening and honing my chef’s knife? And when are each one done?

What’s the difference between sharpening and honing my chef’s knife? And when are each one done?

When looking for new ingredients, my grocery store options are limited. For example, if I want to order shishito peppers. Should I use an online source or is there another option(s)?

When looking for new ingredients, my grocery store options are limited. For example, if I want to order shishito peppers. Should I use an online source or is there another option(s)?

When using Mason jars for food storage, do you prefer metal lids or reusable plastic lids? Is one better than the other for pantry storage, refrigeration, or long-term use?

When using Mason jars for food storage, do you prefer metal lids or reusable plastic lids? Is one better than the other for pantry storage, refrigeration, or long-term use?

Marinades and glazes often use sweeteners. These tend to carmelize quickly and often burn during broiling.. Could a sugar less version be used to flavor the dish? And a sweet version for basting?

Marinades and glazes often use sweeteners. These tend to carmelize quickly and often burn during broiling.. Could a sugar less version be used to flavor the dish? And a sweet version for basting?

I would llike to continue my journey but am not sure what my next step will be. Any suggestions? Also, is there an email I could use to explore this conversation?

I would llike to continue my journey but am not sure what my next step will be. Any suggestions? Also, is there an email I could use to explore this conversation?

What are biggest hurdles facing people when it comes to taking charge, making a change and eating healthy now?

What are biggest hurdles facing people when it comes to taking charge, making a change and eating healthy now?

Do you have any recommendations for recipes or sugar substitutes that work well for baking?

Do you have any recommendations for recipes or sugar substitutes that work well for baking?

With the Cycloporos outbreak in full force thoughtout the US, I'd like to know how you, a sister veg and fruit eater are navigating?

With the Cycloporos outbreak in full force thoughtout the US, I'd like to know how you, a sister veg and fruit eater are navigating?

I'm having trouble with measuring. Can you share any tips?

I'm having trouble with measuring. Can you share any tips?

Is there any reason to discard, handle differently, garlic cloves that have begun to sprout?

Is there any reason to discard, handle differently, garlic cloves that have begun to sprout?

Would you have a good vegan cheesecake recipe please? Particularly for the cheesy part. I don’t want to use coconut oil / cream and could also do with a nut free substitute.

Would you have a good vegan cheesecake recipe please? Particularly for the cheesy part. I don’t want to use coconut oil / cream and could also do with a nut free substitute.

I wondered whether you have mastered the cauliflower mozzarella recipe, if so please could you share with us?

I wondered whether you have mastered the cauliflower mozzarella recipe, if so please could you share with us?

Can you talk about how you cook mushrooms for summer recipes. What types of mushrooms do you cook with? Do you grill portabella what marinade do you suggest?

Can you talk about how you cook mushrooms for summer recipes. What types of mushrooms do you cook with? Do you grill portabella what marinade do you suggest?

If you make a baked Alaska, can it be frozen with aquafaba meringue on it? Or does that need to put on fresh?

If you make a baked Alaska, can it be frozen with aquafaba meringue on it? Or does that need to put on fresh?

I just wanted to say I watched the film called “Queen of the Sun” which you suggested. What an eye-opener.

I just wanted to say I watched the film called “Queen of the Sun” which you suggested. What an eye-opener.

Why is it so important to first heat the pan and then add oil?

Why is it so important to first heat the pan and then add oil?

Is is better to freeze truffles as soon as you make them and just remove when serving? Does it retain the flavor and structure of the truffle?

Is is better to freeze truffles as soon as you make them and just remove when serving? Does it retain the flavor and structure of the truffle?

What is the best way to thaw frozen chocolate wo creating condensation and/or sugar bloom?

What is the best way to thaw frozen chocolate wo creating condensation and/or sugar bloom?

I heard that you should not soak the polishing whetstone, as it would soften the stone too much, which could break the stone or mess up the tip of the knife. Is that true?

I heard that you should not soak the polishing whetstone, as it would soften the stone too much, which could break the stone or mess up the tip of the knife. Is that true?

How can I freeze liquids so they don't turn into hard ice but soft paste so I can scoop out?

How can I freeze liquids so they don't turn into hard ice but soft paste so I can scoop out?

I signed up for a month of Netflix to watch Great British Bake Off! I am confused by the use of crème patisserie, crème diplomat, curds, mascarpone, etc. Can they be veganized and how are they used?

I signed up for a month of Netflix to watch Great British Bake Off! I am confused by the use of crème patisserie, crème diplomat, curds, mascarpone, etc. Can they be veganized and how are they used?

A few months ago I made chocolate cupcakes, iced them with a pink frosting. I tried to have some and today I see they have faded to a weird beige colour. Any idea why?

A few months ago I made chocolate cupcakes, iced them with a pink frosting. I tried to have some and today I see they have faded to a weird beige colour. Any idea why?

What are the best types of storage containers to use for the freezer? For the life of me, even when filled a full inch below the top, how do I keep the mason jars from breaking?

What are the best types of storage containers to use for the freezer? For the life of me, even when filled a full inch below the top, how do I keep the mason jars from breaking?

Have you tried replacing aqua faba with potato protein isolate in making a foam icing? If so, what were your thoughts? Did it hold up longer?

Have you tried replacing aqua faba with potato protein isolate in making a foam icing? If so, what were your thoughts? Did it hold up longer?

Can you share any scone recipes?

Can you share any scone recipes?

Where have you travelled, chef? And what favourite food did you adopt along the way?

Where have you travelled, chef? And what favourite food did you adopt along the way?

Dan do you like to grill? What vegetables do you prefer to grill and what is your method, spices or sauce?

Dan do you like to grill? What vegetables do you prefer to grill and what is your method, spices or sauce?

I found a recipe for date and gorgonzola stuffed pork loin. What other cheese options would work (can't use 'moldy' cheeses - like stilton, blue, etc...)?

I found a recipe for date and gorgonzola stuffed pork loin. What other cheese options would work (can't use 'moldy' cheeses - like stilton, blue, etc...)?

Please explain the two ways of boiling eggs:soft and hard. And the best way, either eggs into cold water, or eggs into boiling water.

Please explain the two ways of boiling eggs:soft and hard. And the best way, either eggs into cold water, or eggs into boiling water.

I’m interested in making my own sauces with a sweet spicy flavor. Do you have suggestions to start with I can make?

I’m interested in making my own sauces with a sweet spicy flavor. Do you have suggestions to start with I can make?

Do you recommend making your own spice blends or purchasing pre-made blends?

Do you recommend making your own spice blends or purchasing pre-made blends?

What vegetable based oils would be best for a champagne vinaigrette?

What vegetable based oils would be best for a champagne vinaigrette?

Do you have any suggestions on how to master Chinese cooking without MSG? many premade sauces have MSG, so I'm wondering how to make these sauces take authentic without any additives.

Do you have any suggestions on how to master Chinese cooking without MSG? many premade sauces have MSG, so I'm wondering how to make these sauces take authentic without any additives.

I recently bought oyster mushrooms. Could you suggest the best cooking methods, storage tips, and a few dishes where they work particularly well?

I recently bought oyster mushrooms. Could you suggest the best cooking methods, storage tips, and a few dishes where they work particularly well?

If I am unable to find a branded Thai curry paste with no oil, how can I make this at home please with no oil?

If I am unable to find a branded Thai curry paste with no oil, how can I make this at home please with no oil?

I would like to make a fruit coulis to serve over desserts - do you have any guidelines please? Particularly with regard to natural fruit sugars which could be used.

I would like to make a fruit coulis to serve over desserts - do you have any guidelines please? Particularly with regard to natural fruit sugars which could be used.

Which non-stick cookware brand is the most durable in your opinion?

What is your favorite way to cook zucchini? If grilling are there spices you prefer to use?

What is your favorite way to cook zucchini? If grilling are there spices you prefer to use?

What is the best way to store home-grown sprouts?

What is the best way to store home-grown sprouts?

Are there any veggies you think should NOT be used in a stock?

Are there any veggies you think should NOT be used in a stock?

Do you ever custom make a stock for a certain flavor profile?

Is you go-to stock pretty much always a random collection of leftover veggies?

Is you go-to stock pretty much always a random collection of leftover veggies?