Fran Costigan - Recipe Testing 101 and Beyond

This event aired on Thursday, August 16, 2018

Topic: Recipe Testing 101 and Beyond

Fran Costigan will take you to school for some lessons on recipe testing including some of Fran's most interesting successes that came from testing failures.

Presenter

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.

Attendees

336 people attended this event

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Questions from this Event

Susan Strickland

Fran, I’m one of your students. I purchased one of your books, the latest on chocolate. WHAT a WONDERFUL work you did!!!! I have already tried several recipes and they are ALL absolutely fantastic!! From my heart, THANK you,thank u, thank u 4 your work!

Chrystal Treneer

101 Students in attendance of the Recipe 101 :)

Mel Miller

Hi Fran. From Mel in South Africa. Hoping to join your next course.

Cristina Green

If mild olive oil is not appropriate for a dessert recipe. What is your choice as a neutral vegetable oil. I'm currently studying the Quick Bread Unit and would like to choose a good vegetable oil for these recipes. Olive oil may not be a good choice.

Cristina Green

I did an olive oil that was recommended for baking. Thank you.

Susan Yeoman

I have tried to whip aquafaba into meringue many many times and have failed miserably...is there a secret that I don’t know about? I’d like to try again! Thank you! Susan Y in NY

Susan Yeoman

I’d love to take your course in 2019!

Susan Yeoman

No...I’m in the FOK course

Karen Lee

Hi. I read flax seeds can be used as an egg replacer. Have you ever experimented with these? I too am in FOK course.

Patrick Britton

facebook.com/groups/EssentialVeganDesserts

Patrick Britton

rouxbe.com/live-events/370 - Zsu Dever event

Veronica Latty

what is a substitute for chocolate?

Mel Miller

What was the paste you mentioned that you used as a sweetener?

Susan Strickland

Chia seeds produce a gel wheN left in water for some minutes, but if I put it through a blender with water it becomes a milk. So I wonder if chia seeds produce the same result (thin gel) if it is grinded as if it is just put on water whole?

Susan Strickland

Yes, I have done that. Chia milk.

Susan Strickland

Does chickpea aquafaba holds well if frozen? What about if it is reduced?

Shelley Schallert

Do you use a 1:3 conversion ratio to go from agar agar powder to flakes?

Susan Strickland

Yes, it is like hemp milk, but I did not filtered out the seeds afterwards.

Mel Miller

In South Africa it's not always easy to find some of the ingredients you talk about, so I'm wondering how I will cope in the course if I don't have access to the same ingreds as you..

Moderated By

Fran Costigan