Everything you can cook from, grouped by kind. A preparation is pulled into other recipes. A process is a technique with no dish attached. Research write-ups are here too; their mechanisms are under Science.
Shin, oxtail and tendon braised in merlot and set in their own gelatin, frozen as pucks and baked in individual puff pastry pies.
The South African garage pie, made as individual pies in 120 mm foil tins.
Louisiana-style crayfish boil for fifty, using Berlin’s invasive crayfish
A crayfish boil scaled for 50 people, built around the Louisiana crayfish that have become invasive in Berlin’s waterways. Includes where to actually get them.
Cheddar, Emmentaler and mozzarella on shokupan, toasted inside first and cooked low
A grilled cheese on shokupan for 2. Cheddar gives the flavour. Emmentaler and mozzarella give the melt and the stretch, and they hold the cheddar fat in.
Split-can tomato soup with fried paste, confit garlic and chipotle, mounted with butter
Tomato soup for 2 from one can of San Marzano tomatoes. Brown the tomato solids and keep the juice raw.
Poached eggs on garlic quark, with chilli butter and a heavy herb mix
Çılbır is a Turkish breakfast dish. Poached eggs sit on thick garlic yoghurt. Hot chilli butter goes over the top.
Les Halles bistro tartare, chopped by hand and mixed at the last minute
Raw beef, chopped by hand, mixed into an emulsified base of egg yolk, Dijon mustard and oil. Anchovy, Worcestershire sauce and ketchup give savoury depth.
Sichuan dry-fried green beans with a crisp pork and shiitake crumble, and chilli and Sichuan pepper fried to hu la
Green beans are dry-fried in oil until the skins wrinkle and blister. Pork mince, fresh shiitake and suimiyacai are fried together until the crumbs are crisp.
A demi-glace truffle sauce on spaghettini, with cold-pan duck breast and a bitter leaf salad
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
Sichuan architecture on a Japanese noodle, bound in a cold silken tofu emulsion
Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.
Yolk-only carbonara with guanciale, pecorino and Grana Padano
Roman carbonara with a sauce of egg yolk, cheese, pork fat and pasta water. Four yolks dress 280 g of pasta for four people.
Seared Spitzkohl wedges braised in spiced tomato
Pointed cabbage is cut into wedges and seared hard on both cut faces, then basted in brown butter.
Chicken Marylands braised on a bed of deep-gold onions, with the heat dosed from a chilli tincture
Four chicken Marylands braise on 1000 g of onions cooked to deep gold.
Dry-brined 2.5 cm chops, fat cap rendered, turned every 30 s, thyme-garlic butter baste
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
Wild ginger bug, lemon oleo with juniper, blanched mint syrup, bottle-conditioned
A naturally fermented mint lemonade built on the method of Fentimans Victorian Lemonade. A wild ginger bug ferments it.
Crème brûlée made in one large tray, not in ramekins
A vanilla custard baked as one thin sheet in a tray. This version uses 2000 ml of cream at 34 percent fat and 355 g of egg yolk. The custard is 1 cm deep.
A refrigerator pickle of jalapeño rounds in a warm spirit and cider vinegar brine. Ready in 24 hours. Best crunch in the first 3 to 4 weeks.
Seven batches. The first one cut to a spec rather than to the seam.
An 8.7 kg basis. Single-vinegar wash, MSG in the dredge, 25 mm cut along the grain, and a hot-start then cool-finish drying curve aimed at a defined bark over a red interior.
Spatchcocked chicken in a pounded paste, cooked upright beside wood coals
A 1.2 kg chicken, spatchcocked and slashed. It marinates overnight in a pounded paste of coriander root, garlic, lemongrass and bird's eye chilli.
Isaan duck laab
Duck leg mince rendered dry in its own fat, dressed off the heat with fish sauce and lime.
Fan oven with a steam tray below, then the top grill for the char
The same bird and the same paste as the fire method. The heat is different. A 1.2 kg spatchcocked chicken roasts on a rack at 220 degrees C fan.
Supermarket dry yeast, fresh ginger in the oleo, blanched mint syrup, bottle-conditioned
The Botanically Brewed Mint Lemonade made with supermarket ingredients only. Dry baker's yeast from a sachet replaces the wild ginger bug.
Roasted beef, marrow, chicken and lamb bones held at a light simmer overnight, with no salt
A brown stock made for the braise of the South African pepper steak pie. Beef bones and marrow bones roast first.
A 48–72 hour reduction, done properly
Classical demi-glace with a dual-bone foundation, triple clarification and a staged reduction. A preparation other recipes pull in rather than a dish.
Isaan table sauce carrying a measured dose of chilli tincture
A table sauce that takes its heat from a fat tincture and its aroma from raw chilli flesh.
Isaan dipping sauce of toasted dried chilli, toasted sticky rice, fish sauce and lime
A dipping sauce for grilled meat. It is a wet relish, not a pourable sauce. You drag the meat through it. Two chillies do two jobs.
The plain jaew with raw deveined Carolina reaper, dosed one pod at a time
The same toasted rice, toasted dried chilli, fish sauce and lime base as the plain jaew.
No processes recorded yet.
Research on why Wellingtons fail and what the techniques that fix them are actually doing — octagonal searing, duxelles dehydration, layered moisture barriers and two-stage baking.
The mechanisms lifted out of this and the other studies are written down once under Science and cited from every method that leans on them.
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