Fran Costigan - Equipping the Pastry Kitchen

What do you really need versus what’s nice to have.

This event aired on Wednesday, August 17, 2022

Topic: Equipping the Pastry Kitchen

Chef Fran will discuss and show you her must haves and her like to haves.

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.

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267 people attended this event

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Questions from this Event

Fran Costigan

Rouxbe's Whisks video - https://rouxbe.com/tips-techniques/293

Fran Costigan

Rouxbe's Scales video - https://rouxbe.com/tips-techniques/303

Fran Costigan

OXO electronic scale up to 11 pounds - https://amzn.to/3CdKFWa

Fran Costigan

Gram Scale - https://amzn.to/3bRQpdw

Estrella Creates

Fran, I love you and glad that you are still doing what you do. I use to be kitchen assistant at the Natural Gourmet and would always maneuver to work your classes. No questions, just sending love 💕

Char Nolan

I notice on your IG that you often make your own “nice creams.” With so many “machines” like Yonanas , Ninja Nice Cream Maker—what do you recommend? What do you use?

Kathy Gold

I keep saying to myself that not another piece of equipment is passing through my doorway, but I have dreams of an air fryer! Is it worth giving up counter space?

Patrick Britton

Fran and Kathy's Vanilla event - https://lms.rouxbe.com/live-events/727

Char Nolan

Hi Fran— I have a 10 cup Cuisinart food processor that I purchased at Fante’s (our fave place ). But—I have my eye on a re-furbished Robot Coupe (2.5 liters). Thoughts? Thx!

Patrick Britton

It's not the most exciting question, but what is your go to spatula? Silicon, wood, something else?

Regina Heon

Do you think it's ok to use a commercial product like Flora butter for a Vegan cookie class I'm teaching? It's my go-to butter but not a product the students can get a the local supermarket in my area. Thanks!

Kathleen Ciolek

What is your preferred method of grinding whole spices? I have a vitamix that has a pitcher for dry ingredients but am not sure this is appropriate for grinding spices.

Kathleen Ciolek

First of all, thank you so much for your advice on how to improve the consistency of my “nice cream”. Using the food processor and decreasing the amount of plant milk I was using made a big difference! What is your favorite flavor of “nice cream”?

Laura Crabtree Hollenbeck

Hi Chef Fran! LOVE the elongated measuring spoons you recommended, the powdered sugar duster AND the Nordic Ware Bundt pans to name a few… : )

Christina Ferrell

Hi Fran! Love your live events! What is your favorite piece of equipment in your pantry? Are you a gadget person? If so, what is your favorite gadget?

Sarah VanderZanden

I love these courses and your expertise, thank you! I'd like a healthy go to fruit based cake or cobbler, like "nice cream" is. What's your favorite guilt-free approach?

Sarah VanderZanden

Also, I love using preserved lemon in vegetarian stews. How might I use it in a dessert?

Susan Torres

I love to bake and am really trying to embrace the no oil, vegan way but this is one area that I am not doing as well. Any suggestions for cookbooks or references?

Patrick Britton

New Cookbook by Jane Esselstyn: Be A Plant-Based Woman Warrior - https://amzn.to/3dtHqjg

Tammy Sherwood

How do I get consistent edges when decorating a cake ? BTW your awesome Chef, thank you.

Lauren Schmucker

Thank you for putting together this event! Do you have a preferred brand of bakeware for cake pans?

Julia Detering

What is the best pizza flour?

Sarah VanderZanden

I have often guessed at a cake's being done when the toothpick confuses. Is there a temperature at which batter is done, where a digital thermometer would aid me?

Carole Antoniono

Do you adjust the temperature and time when using your counter-top oven? Thank you!

Cynthia Murphy

You mentioned using a culinary torch. Can you let us know which brand you prefer or which one you use? Thx!

Marina Freeman-Garvey

Hi Chef Fran-Just stopped by to say hello :) I really enjoyed this event. I could not live without my Vitamix and my food processor. Thx for the session.

Regina Heon

I have those perforated rings too, but am not sure when to use them?

Tracy Hunter

Where do you buy the small mise en place bowls (the small ones that are like Tablespoon size)? I’ve looked online and every store I go into and no luck.

Moderated By

Fran Costigan