Lab Station 01 Modernist Recipe Book Recipe index
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57 recipes indexed
October 13, 2026
Dense, smooth peanut butter custard ice cream with distinct dark maple ribbons. Use commercial smooth peanut butter for a predictable emulsion and pure dark or robust maple syrup for the ripple.
October 6, 2026
French-style custard ice cream with pronounced dark maple flavour, restrained sweetness, and a dense, smooth, glossy texture. Optional reduced maple ripple adds soft maple seams.
October 2, 2026
Parboiled, roughed-up potatoes with crisp craggy edges and fluffy centres
October 2, 2026
Ripe banana, toasted coconut, lime, and gentle chilli for cooling sweet contrast beside curry
October 2, 2026
Beef slowly cooked in coconut milk and aromatics until the sauce fries down to a dark, clinging paste
October 2, 2026
Sweet corn, black beans, fresh mint, and piquant Peppadew peppers in a lime dressing
October 2, 2026
Leeks gently braised until silky, sweet, and glazed with their cooking liquor
October 2, 2026
Roman-style spaghetti emulsified with guanciale, egg, Pecorino Romano, and black pepper
October 2, 2026
Charred citrus-garlic beef served in warm corn tortillas with onion, coriander, and lime
October 2, 2026
Layered tortilla chips, spiced chicken, black beans, cheese sauce, and fresh garnishes
October 2, 2026
Reduced tomato, onion, pickle, and mustard sauce with enough texture to stay put on a burger
October 2, 2026
Cool, tangy finishing sauce for tacos, nachos, and grilled food
October 2, 2026
Crisp, airy Roman-style base topped with fennel sausage, sweet red onion, mozzarella, and pecorino
October 2, 2026
A gentle, comforting chicken curry with a coconut-rich gravy, soft potatoes, and peas
October 2, 2026
Fresh 00-flour pasta layered with slow-cooked ragù, béchamel, and Parmigiano Reggiano
October 2, 2026
Milk-chocolate ice cream layered with malt from both malted milk powder and Milo
October 2, 2026
Maple custard ice cream folded with buttery toasted pecans and a restrained bourbon finish
October 2, 2026
Fresh mint and coriander chutney sharpened with lime, green chilli, and ginger
October 2, 2026
Hard-roasted Brussels sprouts glazed with savoury-sweet miso butter and rice vinegar
October 2, 2026
Smooth, pourable cheddar sauce stabilised with sodium citrate for clean reheating
October 2, 2026
Tender, savoury black beans with enough concentrated liquor to spoon into tacos
October 2, 2026
Brothy pinto beans enriched with bacon, tomato, chilli, and warm spices
October 2, 2026
Italian-style parsley, caper, anchovy, and lemon sauce for roast meat, fish, and vegetables
October 2, 2026
Caramel custard ice cream layered with a soft, salty caramel ripple
October 2, 2026
Glossy sweet-sour tamarind sauce with date, jaggery, and warm spice
October 2, 2026
Sweet-sour tomato and onion accompaniment tempered with warm curry spices
October 2, 2026
The project's smoother vanilla base, balanced for a dense texture and clean vanilla flavour
October 1, 2026
Clear fortified chicken broth with noodles, vegetables, and fresh herbs. Four additional whole chicken wings enrich the stock's body and are discarded after extraction.
May 29, 2026
Bright, acidic slaw designed to balance rich porchetta while keeping crunch-focused texture and aromatic fennel continuity.
May 29, 2026
Skin-on pork belly is rolled with fennel, garlic, and herbs, roasted gently, then finished at high heat for crisp crackling. Serve with salsa verde and fennel slaw.
May 29, 2026
Charcoal-grilled chicken thighs are lacquered with a sweet soy-garlic glaze and served in flour tortillas with cucumber pickle, lime crema, and cabbage.
March 8, 2026
Service-timed steakhouse plate built around low-temperature reverse sear, charcoal crust, and staggered finishing. Aim to serve at 18:30 with a final steak temperature of 52–54 C. The run-sheet is illustrative; temperatures and tenderness govern completion. If the fillet is unusually thick, start PHASE B 5–10 min earlier.
February 27, 2026
Sweet, tangy, umami-rich South African steakhouse-style sauce glazed over crisp-skinned chicken. Yield: 4 portions. Roast to the source internal endpoint of 74 C.
February 25, 2026
Modern high-clarity profile: fruit-forward acidity, low sludge, precise dilution. Use brew water at 90–94 C and a moderate-fine grind; measure the actual pressed concentrate before bypass dilution.
February 25, 2026
Simple and sweet daily profile: balanced body, low bitterness, easy repeatability. Use a moderate grind and 230 g water at 92 C; this is input water, not a claimed measured beverage recovery.
February 24, 2026
Spicy tomato stew with cured Spanish chorizo, tinned beans, and a red wine reduction, served over rice. Browned chicken and rendered chorizo build a fat-and-fond base; add the beans late so they remain creamy and intact.
February 23, 2026
Lean naturally leavened bread with staged fermentation, folds, and covered baking.
February 21, 2026
Fresh mushroom and dried porcini ragout with thyme and cream, served over crisp-fried set polenta. The porcini provide both rehydrated solids and a strained aromatic liquor; chilling fully cooked polenta gives clean edges for frying.
February 19, 2026
Grilled marinated beef over rice vermicelli with nước chấm.
February 19, 2026
Grilled pork and patties with rice vermicelli and dipping sauce.
February 19, 2026
High-protein campfire-style beans with molasses, beer, browned beef, and a slow reduction. Pinto beans give a creamier interior; navy beans give a tighter texture. The flavour integrates further during an extended hold and is often best on day two.
February 19, 2026
Tender American pancakes cooked on a lightly greased griddle.
February 19, 2026
Soy-aromatic poached chicken, air-dried and fried for blistered, crisp skin.
February 19, 2026
Thin waxy potato layers bake in cream and set during a long rest. Traditional dauphinois contains no cheese.
February 19, 2026
Pork fillet is marinated with grilled pineapple puree, cooked over hibachi coals, and served in warm corn tortillas with charred pineapple and chili salsa.
February 19, 2026
Rendered guanciale, olives, and tomato coat pasta in a glossy, lightly spicy sauce.
February 19, 2026
Pork shoulder is cooked sous vide, dried, and seared quickly over hot coals, with charred broccoli and a parsley and sherry vinegar sauce.
February 19, 2026
Whole sausages braised over structured Puy lentils with warm spiced tomato. Serve with crusty bread or soft polenta.
February 19, 2026
Clear chicken broth with herbs and separate red and green jeow condiments.
February 19, 2026
Sweet–bitter contrast plate. Best served at 18–20 C (cool room temperature).
February 19, 2026
A maple pecan custard in a laminated bottom crust.
February 19, 2026
Dense chocolate brownie with a crackled surface and controlled set.
February 19, 2026
Poached chicken, aromatic chicken-fat rice, broth, and two sauces.
February 19, 2026
A double-crust sour cherry pie with a laminated butter crust.
February 19, 2026
Double-fried chicken in a starch coating with a sweet, spicy yangnyeom sauce.
February 19, 2026
Tomato-forward Cape Malay bredie with collapsing lamb neck, warm spice, a naturally thick gravy, and a bright ginger-vinegar finish. Split toasted coriander between the cooked base and finish for aromatic layering.
February 19, 2026
Village-style Greek lentil soup, finished off heat with lemon or red wine vinegar and raw extra virgin olive oil. For a thicker body, blend 1–2 ladles and return them to the pot. Refrigerate for 3–4 days; reheat gently and refresh with acid and oil.
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