Fran Costigan - Mise en Place Your Life

For the holidays and beyond.

This event aired on Wednesday, November 18, 2020

Topic: Mise en Place Your Life

Get organized to assure a happy, peaceful and delicious festive season, no matter the situation.

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

400 people attended this event

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Questions from this Event

Teri Blouin

You are a wealth of knowledge and I look forward to all your sessions. Thank you for taking the time to host them.

Gwendoline Demmel

about flours: what staples have you always at hand in your larder?

Tamiko Garner

Have you used a vanilla paste and how to best use it?

Monica Valencia

What's the best way to make pastries oil-free? Can you sub out oil for applesauce at an equal ratio or do you recommend another substitute?

Linda Higdon

Any general tips on serving food with a small gathering to be COVID smart?

Tamiko Garner

I made some coconut butter but have not used it yet and not sure what to use it for. What would you suggest?

Tamiko Garner

How do you cook efficiently when operating in a very small kitchen? I have to wash the dishes often and it seems to take up a lot of time.

Scott Blessley

In pastry school in Canada, all of our ingredients were weighed - in grams. Do US shops also weigh, but in oz?

Subhashini Katumuluwa

Do you have any tips for how to make gluten-free desserts more moist? Thank you!

Alison Kelley

I am in the vegan cooking class, is it too late to join your pastry class or will it be offered again?

Suz Yanchulis

You mentioned that you store your flours in the fridge or freezer. Do you take them out of the original paper container and put in an airtight one or leave it in the original container?

Subhashini Katumuluwa

Does your course have a lot of gluten-free recipes? Or recipes that could be modified to be GF?

Laura Crabtree Hollenbeck

I am not allowed Xantham Gum or Guar Gum (linked to a health condition), will substitutes be ok?

Yaara Inbar

Does humidity of where you live affect the weight of flour (e.g. I live in New Mexico where the air is very dry and often flour called for in recipes seems to be a bit more than necessary)? Thanks!

Victoria Cooksey

Any tips for determining the shelf life of a dessert when working on recipe development? Thank you!

Cheryl Casden

2 parter! How do you organize your recipes, printed in a binder or all on computer? Do you have advice for someone who is more of an intuitive cook who finds it hard to make a recipe book but wants to.

Yaara Inbar

Out of pure curiosity, when you mise en place for a recipe, do you prefer to place each prepped ingredient in its own bowl or do you combine all ingredients that are added at the same time into the same bowl?

Moderated By

Fran Costigan