Find answers to common questions about our recipes
To adjust a recipe for a different number of servings, first calculate the scaling factor. If a recipe serves four and you need eight, simply double every ingredient. But spices, yeast, and baking powders don’t scale linearly—add about 25–30% more per doubling to keep the flavor balanced. For leavening agents, stay on the lower end of the recommended range; too much can cause bitterness or collapse. Cooking times may need slight adjustments, as larger volumes often heat more slowly. Keep a small notebook or digital note to record these tweaks for future reference. Also, consider equipment: larger pans may need to be swapped for better heat distribution. If using a pressure cooker or oven, remember that pressure or temperature does not increase proportionally, so monitor progress and adjust timing as needed.
After searing meat, the browned bits left on the pan—known as fond—are packed with flavor. To deglaze, remove the meat and place the pan back on medium heat. Add a splash of liquid such as wine, broth, or even water, scraping the bottom with a wooden spoon. The liquid will lift the fond into a rich base for your sauce. Reduce the liquid by half to concentrate the taste, then stir in butter or cream for a silky finish. Deglazing not only enhances flavor but also helps prevent flare‑ups when you re‑cook the meat. Remember to let the liquid reduce enough to avoid a watery sauce.
Dairy substitutes can keep a sauce creamy without the lactose. Coconut milk or coconut cream offers a rich, slightly sweet flavor and works well in curries or tomato-based sauces. Unsweetened almond or cashew milk, thickened with a small amount of flour or arrowroot, provides a neutral base that blends smoothly with herbs. For a nutty twist, blend soaked cashews with water to create a thick paste; this is excellent for Alfredo or pesto sauces. If you need a tangy kick, use vegan yogurt or a splash of apple cider vinegar to mimic the acidity of buttermilk. Adjust seasoning after substitution, as some alternatives carry their own distinct taste.