✨ I have some exciting news to share! ✨ For the past few months, I’ve been working on something special for you. Combining modern food science with ancient wisdom… and bring it right into your kitchen. Food re-imagined, more than viral recipes. I’m creating my very first ✨Mastery Guide✨ You will: 🔬 Understand why techniques work (not just copy steps) 🌱 Transform cooking from stressful to joyful ✨ Learn how to create magical foods, from scratch, with confidence This project is for YOU! My incredible community who’s ready to cook from scratch and create magical foods. 💡 First access opens in October, with special subscriber pricing for early supporters. Head to wendythefoodscientist.com to sign up for the launch. Hint: the theme of my first guide is hiding in the dumpling wrapper 😉 Q&A: I can imagine you have questions about what I’m working on, what’s coming next, and what you can expect. That’s why I’m hosting a Q&A in my very first long-form video! 🎥✨ Ask me anything: cooking, food science, work, study, content creation, or anything else you’re curious about. Drop your questions in the comments below, and I’ll answer them in the video! #foodscience #fromscratchcooking #wendythefoodscientist #cookingfromscratch #veganprotein #vegancooking #plantbasedcooking
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The dishes you make with seitan look yumm. Could you please make a detailed video teaching us how to make seitan from wheat gluten flour. It would be very helpful.
Q&A: cooking, food science, content creation, work, studies, or anything you’re curious about. Drop your questions in the comments below, and I’ll answer them in my first long form video.
Why do you use potato protein instead of aquafaba? What are the different strengths and weaknesses one should take into account when choosing one over the other?
I've been trying to veganise tiramisu as it is my favorite dessert. I have two questions regarding this ; Firstly, is it possible to veganise zabaglione by combining a chickpea custard ( soaking dried chickpeas overnight, blending with enough water to have a similar protein content to eggs, remove the pulp, heat the mixture up with sugar and flavorings until it thickens) with whipped aquafaba? Secondly, I've seen this tip saying that one should freeze ladyfingers and defrost them in order so that they absorb more coffee without becoming soggy. Does that work and if it does why?
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I can not wait for this. I need more seitan work 😊.
Is it possible to make vegan choux pastry without potato protein?
Not really a question. But more of a suggestion. Your website's colour's clash (a lot), especially the pink area with the orange text, it makes it a lot harder to read, I don't know if you're making the website yourself, or you're getting someone to help you, perhaps the colour is a placeholder for images or something else?? If this is the final form, you'll need to darken the text colour or the background colour for it to be easier on the eye's, you could even keep the orange header "Tofu Mastery Guide" and change the paragraph below it to brown, or do the whole thing brown, it would then be a lot easier to read.
I’m the same way. I love finding out what I like and figuring out how to do it myself! Thank you for your efforts. You’re awesome
Looking forward to the book containing all these wonderful recipes. I have subscribed to the news letter
you’re inspiring ily
First I have been in the industry for years and always made meat dishes; I enjoyed tofu but never made it as most of use just focused on meat based recipes. The failure of vegan/vegetarian content chefs is the recipe’s are flawed almost non of them use gram measurements and they just try to talk about health and what’s good for you. It’s not only about health it’s about the physiological aspects. You are doing amazing work. I plan to start going through your recipes to limit my meat consumption while exploring my love for cooking. I believe tofu is one of the best foods and is highly underrated. Long post😅.
Do you have any book recommendations for learning why ingredients come together to make specific foods? I would like something that goes into a lot more depth than a regular cook book but not so much depth that I would need an degree in chemistry to understand what is going on.
Don't worry, it will pass.
Okay, but that hair over your shoulder gives me anxiety