Cooking FAQs

Drain or pre-cook high-moisture ingredients, consider using a thickening agent, and adjust the cooking time or temperature as needed.

Chill the dough before baking, ensure baking soda or powder is fresh, and don’t place dough on hot baking sheets.

Simmer bones (or vegetables for veggie broth) with water, herbs, and aromatics for several hours, then strain out the solids.

Use a combination of fresh and roasted vegetables, season in layers, and simmer for an extended period to meld flavors.

In the refrigerator’s crisper drawer, in a breathable bag or container. Use within a week for best quality.

Ensure the yeast is active and fresh, allow for proper fermentation and proofing times, and avoid overmixing or adding too…

Use a heavy-bottomed pot, stir frequently, and adjust the heat as needed.

Searing creates a crust and develops deep flavors via the Maillard reaction. It doesn’t ‘seal in’ juices as often believed.

Incorporate high-quality fats or oils, emulsify properly, and balance with acidic or flavor-enhancing components for depth.

Use a custard base, ensure the mixture is very cold before churning, and store in an airtight container.

Choose a quality cut, marinate if needed, ensure the steak is at room temperature before cooking, and let rest before…

Roast the bones beforehand, simmer for an extended period, and use a touch of vinegar to help extract minerals.