Professional Cooks on Veganism + The Techniques Worth Stealing

🎙️ EP108 — Why we tend to roll our eyes at vegan guests and the amazing techniques worth stealing. Everything we've learned and haven't learned about cooking vegan.🎧 In This Episode:🤝 Why kitchens still hate on vegans (but not vegetarians)🛠️ A cook is a problem-solver, not a gatekeeper⛩️ Shojin ryori — Buddhist temple cooking, vegan by design🌱 The five kinds of vegan — and why it matters which one🍞 Yeast as a flavor weapon for any cook🧈 Phil's yeast confit — dark rye meets crispy chicken skin🫧 Aquafaba, silken tofu, soy-milk mayo — three techniques worth stealing🥔 The vegan potato puree with smoked margarine and rapeseed oil✨ Why vegan techniques make every cook better🎯 Constraints drive creativity — fantasy doesn't📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast