Turn recipes into executable kitchen steps matched to attention, experience, equipment and measurement needs. Use for ADHD/СДВГ, fatigue, overwhelm, difficulty tracking several tasks, explicit novice execution help, inability to estimate quantities by eye,…
Bread and dough engineering: baker's percentages, hydration, dough development, fermentation stages, shaping and baking. Use for bread, pizza dough, flatbreads, yeasted dough, pasta or dumpling dough, recipe scaling and dough failures. Let…
Beverage and pairing authority — wine pairing and enogastronomy, beer, tea, coffee, non-alcoholic pairings, cocktails with food, and building a drinks plan for a meal or event. Use whenever the user asks what to drink with a dish, plans a dinner/banquet…
Equipment and skill-level adaptation authority for recipes: one burner, weak or uneven heat, no oven, limited tools, beginner technique and cue-based doneness. Use when kitchen constraints or cooking experience affect execution. Keep…
Chinese cuisine authority — the Eight Great Traditions (Sichuan, Cantonese, Shandong, Jiangsu, Zhejiang, Fujian, Hunan, Anhui), wok technique and wok hei at home, the flavor-base grammar (aromatics + fermented sauces), velveting, stir-fry architecture,…
French classical cuisine authority — the technique canon that professional cooking is built on: mother sauces in context, stocks and fonds, sauté-deglaze-mount grammar, braises (bourguignon, coq au vin), confit, soufflés, omelets, bistro repertoire, and…
German and Central European cuisine authority — braising and roasting culture (Braten, Rouladen, Schweinshaxe), the potato canon, bread and pretzel craft, sausage literacy, fermentation heritage (sauerkraut done right), sweet-sour balance, and Kaffee und…
Indian cuisine authority — the spice CHEMISTRY layer: blooming (tadka/tarka), masala building, onion-tomato-ginger-garlic base grammar, regional map (north dairy-wheat vs south coconut-rice-ferment), dal mastery, curry architecture without curry powder, and…