Frequently asked questions
Substitutions, scaling, storage, and how our online studio works. Still stuck? Email hello@cookingpremiumnow.example.
No. Cooking Premium Now is an online-only recipe studio. We do not operate a restaurant, café, or public kitchen. Browse recipes here and reach us by email anytime.
Yes, within reason. For roast chicken, dried herbs can replace fresh at one-third the amount. For risotto, vegetable stock works in place of chicken stock. For the cake, a mild olive oil or light neutral oil keeps the crumb tender.
Most recipes scale linearly. Doubling risotto needs a wider pan and closer stock attention. For salmon, cook in batches so the skillet stays hot. Email us with your guest count for tailored guidance.
Refrigerate leftover chicken, risotto, and salmon within two hours and enjoy within 3 days. The chocolate olive oil cake keeps covered at room temperature for 2 days or refrigerated up to 5 days. Reheat gently.
Yes. Salmon and the olive oil cake are easiest; risotto asks for steady stirring; roast chicken is most reliable with a thermometer. Start with any dish that matches your confidence.
Email hello@cookingpremiumnow.example with the recipe name and your question. We reply with technique tips — no in-person class required.