Char Nolan - Ask Me Anything (Office Hours)
Bring all of your questions for one of Rouxbe's Chef Instructors!
About this Event
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan is ready to answer them all.
About Char Nolan
Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.
Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.
Tuesday, May 30th
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Related Video FAQs:
- Do you make your own nut butters? Which appliances do you use?
- Any suggestions on how to store homemade dressings like balsamic vinaigrette? How to prevent separation? Should I pop it back into the blender to regain the right consistency?
- Would you expand on freezing your own broccoli: How long do you blanch the broccoli before freezing?
- I want to experiment with different types of mushrooms. What are some of your favorites? Any variety in taste or texture?
- How can you remember where and when I saw the recipe - without printing every time?
- What is the best way to clean and chop leeks?
- What are some of the dishes you prepare for the community groups where you volunteer? Do participants help cook, or do you bring them ready to serve?
- What are your organization tips for meal prepping and freezing / storing ahead?
- Can you sous vide tofu to infuse more intense flavors?
- I use dates a lot. Is Monk fruit a good sweetner?
- Can u provide us different ways to marinate and cook tofu?
- What to do with leftover almond pulp?
- Some recipes call for stock, while others call for broth. What is the difference and can I substitute one for the other?
- I am just curious if you know anything about the nutrition of marijuana edibles?
- About oils, hemp oil - how does it rank next to avocado or flax seed oil?
- What would be your go-to quick recipe with frozen veggies when you come home late at night and want to eat as soon as possible.
- I'm curious about honey as a sweetener as I have not seen it mentioned as a sugar substitute or sweetener substitute in the FOK course.
- I am having a very hard time with peeling hard boiled eggs! No matter what I try, the shells stick, sometimes when they break while I’m peeling they take a whole layer off so I’m left with an egg half its size that looks awful!
- Should I boil things like nuts or beans if I am pressed for time and can't soak overnight? And for how long?
- Regarding the frozen veggies, what is the best way to prepare them for the right texture?
- What are your top three tips on how to make frozen veggies taste good?
- When I fry an egg and it needs to be sunny side up, I will put a lid over it to cook the egg whites and top of the egg so it’s not so runny. When I do that it burns the butter.
- I cant find a tofu that wont break and crumble while trying to remove the liquid in the container. Any suggestions?
- Can you recommend a stainless steel pan that is perhaps more contemporary and lighter in weight?