Video Knowledge Base

Frequently Asked Questions

About to begin my first ever Rouxbe course and I'm feeling a little anxious about starting. I would love some advice about getting into a routine and time management. 00:47

About to begin my first ever Rouxbe course and I'm feeling a little anxious about starting. I would love some advice about getting into a routine and time management.

What would your fave spices/herbs be for a good squash soup? 00:54

What would your fave spices/herbs be for a good squash soup?

Would you recommend buying a robot like the Vorwerk Thermomix TM7? 01:30

Would you recommend buying a robot like the Vorwerk Thermomix TM7?

I'm about to begin Cake Baking and Decorating Arts class. Do you have any advice for beginners? 01:35

I'm about to begin Cake Baking and Decorating Arts class. Do you have any advice for beginners?

Why do some potatoes have a green color on their skin? I was able to peel it off, but are the green peel on potatoes safe to eat? 00:38

Why do some potatoes have a green color on their skin? I was able to peel it off, but are the green peel on potatoes safe to eat?

Can you share the best way to learn the flavors of different seasons and how to use them? 03:27

Can you share the best way to learn the flavors of different seasons and how to use them?

What is a good WFPB flour to use in a pie-sized WFPB chocolate peanut butter cup? 00:41

What is a good WFPB flour to use in a pie-sized WFPB chocolate peanut butter cup?

What’s your favorite rosh hashana dessert? 01:40

What’s your favorite rosh hashana dessert?

Where do you see vegan baking and pastry businesses heading in the next five years, and any new or breakthrough ingredients on the horizon? 01:21

Where do you see vegan baking and pastry businesses heading in the next five years, and any new or breakthrough ingredients on the horizon?

Can you explain the process of using agar-agar in desserts, particularly the amounts (ratio?) needed and the amount of time it needs to be at temperature to make sure it sets? 03:46

Can you explain the process of using agar-agar in desserts, particularly the amounts (ratio?) needed and the amount of time it needs to be at temperature to make sure it sets?

Which vegan whipping cream do you use, and why that choice/brand? 00:19

Which vegan whipping cream do you use, and why that choice/brand?

Which egg replacer would you prefer for "pâte a choux" and the cooking method? 01:33

Which egg replacer would you prefer for "pâte a choux" and the cooking method?

Can you also make delicious desserts that are gluten free? 01:55

Can you also make delicious desserts that are gluten free?

What is the substitute for chickpeas water for gluten, dairy and legume intolerance? 01:39

What is the substitute for chickpeas water for gluten, dairy and legume intolerance?

How can I do a "fondant au chocolat" as plant-based? Can you suggest a good cooking/serving strategy? 01:48

How can I do a "fondant au chocolat" as plant-based? Can you suggest a good cooking/serving strategy?

Can you discuss your recipe testing process? 07:09

Can you discuss your recipe testing process?

I just bought a kefir starter powder and the instructions just say to use coconut milk, coconut water, juice or dairy milk. Do you think that I can use soy? 01:57

I just bought a kefir starter powder and the instructions just say to use coconut milk, coconut water, juice or dairy milk. Do you think that I can use soy?

What more can I do with vegetable scraps? 02:06

What more can I do with vegetable scraps?

What’s you’re favorite non-soy meat substitute? 01:50

What’s you’re favorite non-soy meat substitute?

How much turmeric root should I use to replace 1 tsp turmeric powder? 01:34

How much turmeric root should I use to replace 1 tsp turmeric powder?

I am interested in how you cook with Curry. There are many different types, do you have a preference? 01:03

I am interested in how you cook with Curry. There are many different types, do you have a preference?

Can you suggest WFPB substitutes for condensed coconut milk and olive oil? 02:23

Can you suggest WFPB substitutes for condensed coconut milk and olive oil?

What type of salt is best to put in a pepper mill? I heard that some salt contains a lot of microplastics--have you heard that? 03:33

What type of salt is best to put in a pepper mill? I heard that some salt contains a lot of microplastics--have you heard that?

Can I make kefir from soy milk? If so, how would I make it? I saw a starter pack in the store, but it didn't have instructions on the label. 01:39

Can I make kefir from soy milk? If so, how would I make it? I saw a starter pack in the store, but it didn't have instructions on the label.

When the seasons change, do you change up your meals or get cravings for different kinds of foods? 01:22

When the seasons change, do you change up your meals or get cravings for different kinds of foods?

When using a Whetstone to sharpen knives, do you try to stick to the manufacturer's angle, if you can find it, or use one setting for kitchen knives? 20 degrees? 02:34

When using a Whetstone to sharpen knives, do you try to stick to the manufacturer's angle, if you can find it, or use one setting for kitchen knives? 20 degrees?

If there’s an ingredient or dish you personally dislike, how do you approach preparing it well for your customers? 01:19

If there’s an ingredient or dish you personally dislike, how do you approach preparing it well for your customers?

Can you make any suggestions to try similar to substituting a meat steak with a veggie steak like cauliflower? Any seasoning or sauces for those suggestions? 01:15

Can you make any suggestions to try similar to substituting a meat steak with a veggie steak like cauliflower? Any seasoning or sauces for those suggestions?

Can you share any ideas for adding Edamame in entrees and soups? 01:11

Can you share any ideas for adding Edamame in entrees and soups?

What details would you add to a menu item for a plant forward experience? 01:13

What details would you add to a menu item for a plant forward experience?

Do you have any ideas for turmeric root? What is the equivalent turmeric root vs turmeric powder? 01:41

Do you have any ideas for turmeric root? What is the equivalent turmeric root vs turmeric powder?

How repeatable does a dish need to both present and taste to be a go to for a customer? 01:25

How repeatable does a dish need to both present and taste to be a go to for a customer?

What are a few of the items you like to serve for dessert in the summer? 01:21

What are a few of the items you like to serve for dessert in the summer?

Can tofu or soybeans be used in some recipes in place of cashews? 02:19

Can tofu or soybeans be used in some recipes in place of cashews?

When crafting a menu, how do you decide which dishes to include and how to position them on the menu? What resources would you like to see someone consult to do this? Should I hire a consultant? 03:42

When crafting a menu, how do you decide which dishes to include and how to position them on the menu? What resources would you like to see someone consult to do this? Should I hire a consultant?

Can you recommend a replacement for nuts for sauces used in recipes? Would tofu or soy work well? 01:53

Can you recommend a replacement for nuts for sauces used in recipes? Would tofu or soy work well?

What are some good tips for developing recipes you can share with us? 02:01

What are some good tips for developing recipes you can share with us?

What was your most challenging recipe to develop? 01:17

What was your most challenging recipe to develop?

Have you used Lupini beans and how do they compare to kidney and other beans? 01:27

Have you used Lupini beans and how do they compare to kidney and other beans?

Any advice on what goes well with sage? 01:23

Any advice on what goes well with sage?

Can you talk about extracts and alcohol content? 00:32

Can you talk about extracts and alcohol content?

What can I use instead of coconut oil to add solidity at room temperature to the final product? 00:51

What can I use instead of coconut oil to add solidity at room temperature to the final product?

What are your favorite ways to use peaches? What’s your best solution to keep them from discoloration in a salad, etc.? 01:37

What are your favorite ways to use peaches? What’s your best solution to keep them from discoloration in a salad, etc.?

How can I tell if my old metal bowls, utensils and pots are stainless steel or aluminum? 01:29

How can I tell if my old metal bowls, utensils and pots are stainless steel or aluminum?

I am allergic to soy, what can I use as a substitute? 06:10

I am allergic to soy, what can I use as a substitute?

Do you have any advice on how to deal with anxiety and the fear of failure when cooking for other people? 01:43

Do you have any advice on how to deal with anxiety and the fear of failure when cooking for other people?

Can you talk about making too much AquaFaba, and what to do? 02:41

Can you talk about making too much AquaFaba, and what to do?

When a recipe calls for example 2 cups of flour and then it says to sift, do you remeasure the flour after it’s sifted? 00:53

When a recipe calls for example 2 cups of flour and then it says to sift, do you remeasure the flour after it’s sifted?

Can you tell us about Dr. Funk and sugar alternatives? 03:01

Can you tell us about Dr. Funk and sugar alternatives?

Can I replace date sugar (powder) for sugar in recipes and also date syrup for maple syrup in recipes? 01:17

Can I replace date sugar (powder) for sugar in recipes and also date syrup for maple syrup in recipes?

Can you help me convert an old country recipe for an open fruit cake with a shortbread-like cake that I would like to make vegan? 01:52

Can you help me convert an old country recipe for an open fruit cake with a shortbread-like cake that I would like to make vegan?

I always use vegan cane sugar. Is the clear vanillan still organic? 01:03

I always use vegan cane sugar. Is the clear vanillan still organic?