Archive

Every note as originally written, preserved verbatim. These files are the provenance record the structured recipes were derived from — they are history, and are never edited to change a recipe.

Biltong logs

Biltong Batch 2

Per-piece weights, cutting dates and the 4.21%/day drying-rate analysis.

docs/biltong_logs/batch2.md

Biltong Batch 3

6.02 kg silverside. Tandoori and garam masala introduced.

docs/biltong_logs/batch3.md

Biltong Batch 4

7.98 kg. Wash properly scaled; dredge ran short on 1.6 kg.

docs/biltong_logs/batch4.md

Biltong Batch 5

8.2 kg. Substitutions throughout; +30% wash and +40% seasoning locked in as learnings.

docs/biltong_logs/batch5.md

Biltong Batch 6 — Prep & Shopping List

10 kg scaled recipe derived from five batches of ratios, plus shopping list.

docs/biltong_logs/batch6_prep.md

Baumy Biltong — running notes

Equipment, batch 1-3 spice measures and the wash ratios as originally recorded.

docs/Biltong.md

Recipes

Berlin Boil

Where to buy crayfish in Berlin, plus a 50-person Berlin-style crayfish boil.

docs/recipe_tinkering/berlin-boil.md

Peri-Peri as a Cocktail

Placeholder — the original file was empty. Kept so the idea is not lost.

docs/recipe_tinkering/peri-peri-as-a-cocktail.md

Pickled Jalapeños

Refrigerator pickle in a 1:1 vinegar/water brine, with variation notes.

docs/recipe_tinkering/pickled_jalepenos.md

Research

The Art of Michelin-Level Beef Wellington

Moisture control, octagon searing and two-stage baking, with the reasoning behind each.

docs/recipe_tinkering/the_Art_of_Michelin-Level_Beef_Wellington.md

Crafting Michelin-Star Demi-Glace

Bone selection, triple clarification, staged reduction and storage protocol.

docs/recipe_tinkering/demi-glaze-research.md