28
Controlled cooking system
Recipes for when intuition is not enough.
A personal culinary lab where dishes are reduced to ratios, phases, temperature targets, timing windows, and the failures that prove the method is real.
64
Techniques
50
Principles
188
Ingredients
0
Experiments
Operating doctrine
Cook like the result has to survive cross-examination
No folklore
Every note keeps ratios, timing, and failure modes where they can be tested again.
No mystery
Method is broken into phases so prep, heat, rest, finish, and service stay visible.
No drift
The Markdown files remain canonical, versioned, and close enough to edit while cooking.
Active protocols
The latest controlled attempts
March 8, 2026
Reverse-Seared Fillet with Hibachi Cabbage, Steakhouse Fries & Gochujang Sauce
Service-timed steakhouse plate built around low-temperature reverse sear, charcoal crust, and staggered finishing.
Main Course 7 phases 2 portions Service 18:30
March 3, 2026
Asian Ginger Chicken Noodle Soup
Service Style: Clear fortified stock with fresh herb finish
Soup 5 phases ~2.5 L broth + 4 portions
February 27, 2026
Brownies
Dense matrix. Crackled surface. Controlled set.
Dessert 5 phases ~1.1 kg batter
February 27, 2026
Monkey Gland Chicken
Sweet, tangy, umami-rich South African steakhouse-style sauce glazed over crisp-skinned chicken.
Main Course 4 phases ~1.0 kg chicken + ~0.45 kg sauce
February 25, 2026
AeroPress Competition Cup
Target Water Temperature: 90-94 C
Breakfast 2 phases 1 cup (200-220 g)
February 25, 2026
AeroPress Everyday Cup
Target Water Temperature: 92 C
Breakfast 2 phases 1 cup (~230 g)