Video Knowledge Base

Frequently Asked Questions

I froze my tofu to improve the texture, then marinated it and cooked it. Can I refreeze the tofu since it has been cooked?

I froze my tofu to improve the texture, then marinated it and cooked it. Can I refreeze the tofu since it has been cooked?

I'm actually in a region where sambal oelek is not available, the thai chili sauce recommended in the stir fry course. Any suggested substitute (chinese - korean - etc) ?

I'm actually in a region where sambal oelek is not available, the thai chili sauce recommended in the stir fry course. Any suggested substitute (chinese - korean - etc) ?

I made some croquettes in the deep fryer; but they opened during the frying at 375F and then content got in the oil. I covered with egg-flour-bread crumbs as recommended. Any thoughts?

I made some croquettes in the deep fryer; but they opened during the frying at 375F and then content got in the oil. I covered with egg-flour-bread crumbs as recommended. Any thoughts?

I have small hands, and I am having a hard time keeping my knuckles on the knife, getting the knuckle to hit the knife so that I can get the same cut so that everything looks uniformed. I have a 8 inch knife- can that be the issue?

I have small hands, and I am having a hard time keeping my knuckles on the knife, getting the knuckle to hit the knife so that I can get the same cut so that everything looks uniformed. I have a 8 inch knife- can that be the issue?

What are the specific steps for someone, who wants to start a Cooking Business, that would include main dishes, a salad, healthy, and balanced, for their community?

What are the specific steps for someone, who wants to start a Cooking Business, that would include main dishes, a salad, healthy, and balanced, for their community?

When we do an assignment, can we add more things to the meal while "serving"? Like more stews in Ethiopian cooking in the international assignment, even though the recipe/meal shows one dish?

When we do an assignment, can we add more things to the meal while "serving"? Like more stews in Ethiopian cooking in the international assignment, even though the recipe/meal shows one dish?

I’m wondering if you have any hints on how to improve dice technique and what to look for after the dice is complete?

I’m wondering if you have any hints on how to improve dice technique and what to look for after the dice is complete?

Will we learn to plan meals in the FOK Ultimate course?

Will we learn to plan meals in the FOK Ultimate course?

I want to make the dough for Dumplings. What should I use to make it more flexible? Is Psyllium accepted by FOK?

I want to make the dough for Dumplings. What should I use to make it more flexible? Is Psyllium accepted by FOK?

Tomorrow I will cook the Black Bean Quesadilla, and I am a little confusse because the recipe ask for 1/4 cup of beer! Could I use water?

Tomorrow I will cook the Black Bean Quesadilla, and I am a little confusse because the recipe ask for 1/4 cup of beer! Could I use water?

Can we have homemade sorbet that we make ourselves with the FOK diet?

Can we have homemade sorbet that we make ourselves with the FOK diet?

Can we use our electric “maids” for chopping?

Can we use our electric “maids” for chopping?

I often cook a cup of quinoa to have on hand for salads etc. Like rice, should I spread this out and cool quickly prior to refrigerating? It is such a small amount to work with.

I often cook a cup of quinoa to have on hand for salads etc. Like rice, should I spread this out and cool quickly prior to refrigerating? It is such a small amount to work with.

I made a 4 cheese sauce and it was awful. I got a lot of lumps. Is that normal? I was thinking that as cheese are solids it may be. I melted the 4 cheeses, added milk and then the roux.

I made a 4 cheese sauce and it was awful. I got a lot of lumps. Is that normal? I was thinking that as cheese are solids it may be. I melted the 4 cheeses, added milk and then the roux.

If we don’t eat any processed ingredients - such as flour or sugar - and come across a task in the FOK course involving them, do we skip it and move forward?

If we don’t eat any processed ingredients - such as flour or sugar - and come across a task in the FOK course involving them, do we skip it and move forward?

Are there substitutes for recipes containing gluten, casein, or animal products?

Are there substitutes for recipes containing gluten, casein, or animal products?

When would you use the flaky nutritional yeast vs the powdered nutritional yeast?

When would you use the flaky nutritional yeast vs the powdered nutritional yeast?

Why is my seitan rubbery/chewy? Too much liquid in dough or not enough? Kneading too long or not long enough? Steaming too long or not enough?

Why is my seitan rubbery/chewy? Too much liquid in dough or not enough? Kneading too long or not long enough? Steaming too long or not enough?

I am a picky vegetarian and a 55 year old woman that struggles with protein intake and weight stability. Can you share any suggestions for high protein recipies?

I am a picky vegetarian and a 55 year old woman that struggles with protein intake and weight stability. Can you share any suggestions for high protein recipies?

Is there a work-around for a pasta machine, a rolling pin or roller along with kneading, perhaps? I won’t make pasta often & don’t need another infrequently-used kitchen tool. Is a pasta machine essential to the desired outcome?

Is there a work-around for a pasta machine, a rolling pin or roller along with kneading, perhaps? I won’t make pasta often & don’t need another infrequently-used kitchen tool. Is a pasta machine essential to the desired outcome?

What is the best gluten free flour, oil free substitutes to use in making a roux for gravy and soup?

What is the best gluten free flour, oil free substitutes to use in making a roux for gravy and soup?

I’ve been pondering this recently: When is it appropriate to engage the Rouxbe 'Appeal’ button that comes with every graded assignment? What legitimate reasons are there beyond a do-over?

I’ve been pondering this recently: When is it appropriate to engage the Rouxbe 'Appeal’ button that comes with every graded assignment? What legitimate reasons are there beyond a do-over?

What is the best tasting tofu?

What is the best tasting tofu?

In making a cobbler, I used rye, oat and a little almond flour...it came out very heavy. The recipe called for white flour which I find boring....are these "heavy" flours?

In making a cobbler, I used rye, oat and a little almond flour...it came out very heavy. The recipe called for white flour which I find boring....are these "heavy" flours?

How is aquafaba made? I hydrate dried chickpeas but dont get aquafaba the way it is seen in canned chickpeas.

How is aquafaba made? I hydrate dried chickpeas but dont get aquafaba the way it is seen in canned chickpeas.

What is your favorite dessert to make and why?

What is your favorite dessert to make and why?

What are your thoughts on maple syrup as a sugar substitute overall?

What are your thoughts on maple syrup as a sugar substitute overall?

I like to use the convection setting on my microwave for baking so the kitchen is less hot. I reduce the temperature by 25 degrees but the results are inconsistent. Advice?

I like to use the convection setting on my microwave for baking so the kitchen is less hot. I reduce the temperature by 25 degrees but the results are inconsistent. Advice?

I tried to make mini tarts using FOK recipe for Quiche. My mini pans are non stick. I want to ask is there any way to get them out without using the oil? Mine did not came out easy.

I tried to make mini tarts using FOK recipe for Quiche. My mini pans are non stick. I want to ask is there any way to get them out without using the oil? Mine did not came out easy.

I usually buy my fresh produce once a week and lately my berries don't last, do you have any tips to store them.
Thank you.

I usually buy my fresh produce once a week and lately my berries don't last, do you have any tips to store them. Thank you.

Any tips for buying and storing fruit? I bought an un-ripe cantaloupe that I kept on my table until an end had softened and it smelled ripe. Cutting it open exposed a blackened end, which I removed yet it tainted the flavor of what remained. Ideas?

Any tips for buying and storing fruit? I bought an un-ripe cantaloupe that I kept on my table until an end had softened and it smelled ripe. Cutting it open exposed a blackened end, which I removed yet it tainted the flavor of what remained. Ideas?

Can I make a flakey pie crust with gluten free flour?

Can I make a flakey pie crust with gluten free flour?

Can you share a good recipe for gummy bears?

Can you share a good recipe for gummy bears?

I've baked the Dot Jam Holiday Cookies from Forks Over Knives, but the ones that I make with blue berry jam, don’t look so well. Is there a way for that jam not to permeate into the cookies’ dough?

I've baked the Dot Jam Holiday Cookies from Forks Over Knives, but the ones that I make with blue berry jam, don’t look so well. Is there a way for that jam not to permeate into the cookies’ dough?

Do you have any suggestions for ingredients and methods to create a rich and creamy vegan dulce de leche?

Do you have any suggestions for ingredients and methods to create a rich and creamy vegan dulce de leche?

How do you feel about using syrups, or fruit pastes?

How do you feel about using syrups, or fruit pastes?

Is there a rule for when to use fresh fruit or frozen fruit in a cooked dessert?

Is there a rule for when to use fresh fruit or frozen fruit in a cooked dessert?

Can you give a quick recipe for vegan ice cream using strawberries?

Can you give a quick recipe for vegan ice cream using strawberries?

Is monkfruit a suitable sugar alternative for baking cakes, pies, cobblers, etc.?

Is monkfruit a suitable sugar alternative for baking cakes, pies, cobblers, etc.?

Can you give some insight into induction stovetops? Do chefs use them? Are they in professional kitchens? Are electric ovens more accurate than gas ovens?

Can you give some insight into induction stovetops? Do chefs use them? Are they in professional kitchens? Are electric ovens more accurate than gas ovens?

How do you feel about baking with almond flour? I find conflicting substitution recommendations online. What are your thoughts?

How do you feel about baking with almond flour? I find conflicting substitution recommendations online. What are your thoughts?

Can you please tell us about arrowroot?

Can you please tell us about arrowroot?

When exchanging granulated sugar with maple syrup, which is a liquid, is the ratio still one to one?

When exchanging granulated sugar with maple syrup, which is a liquid, is the ratio still one to one?

I had a horrific gastrointestinal evening after trying aquafaba in coffee as a creamer— it tasted so good I drank several cups and it was a nightmare. I see it in recipes with no warnings. Help?

I had a horrific gastrointestinal evening after trying aquafaba in coffee as a creamer— it tasted so good I drank several cups and it was a nightmare. I see it in recipes with no warnings. Help?

Being diabetic, how do fruit desserts affect our blood sugar? Does it matter what time of day we eat the dessert? Like late at night vs right after dinner?

Being diabetic, how do fruit desserts affect our blood sugar? Does it matter what time of day we eat the dessert? Like late at night vs right after dinner?

Can you suggest some plant based milks you use? I see the ones available now have oils in them.

Can you suggest some plant based milks you use? I see the ones available now have oils in them.

Can I make flaky pie crusts that are vegan?

Can I make flaky pie crusts that are vegan?

Is it okay to use date sugar in baking, or is there a better choice?

Is it okay to use date sugar in baking, or is there a better choice?

When a recipe calls for coconut milk what's the best way to get the separated cream on top to recombine with the liquid? I'm not refrigerating the cans, but it still separates.

When a recipe calls for coconut milk what's the best way to get the separated cream on top to recombine with the liquid? I'm not refrigerating the cans, but it still separates.

Can you share some suggestions for how to best keep cut fruit?

Can you share some suggestions for how to best keep cut fruit?

I found a recipe for Frozen Avocado Nice Cream that included corn starch as an ingredient, among avo, cocoa powder, maple syrup, plant-milk. Why was the corn starch added?

I found a recipe for Frozen Avocado Nice Cream that included corn starch as an ingredient, among avo, cocoa powder, maple syrup, plant-milk. Why was the corn starch added?

How can I make fruit less bitter without just adding more sugar?

How can I make fruit less bitter without just adding more sugar?