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SkillsMP は DedInc/chef-agentic-skills から 40 件の skill を収集しています。skill を開くとソースと詳細を確認できます。
収集済み skill 40 件中 40 件を表示しています。
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,…
原文の言語: 英語
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…
原文の言語: 英語
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…
原文の言語: 英語
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…
原文の言語: 英語
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,…
原文の言語: 英語
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…
原文の言語: 英語
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…
原文の言語: 英語
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…
原文の言語: 英語
Italian cuisine authority — cucina povera philosophy, pasta mastery (dried, fresh, sauce-marriage rules), risotto technique, regional map (north butter/rice vs south oil/tomato), and the Italian laws of restraint (few ingredients, perfect execution,…
原文の言語: 英語
Japanese cuisine authority — precision, umami science, dashi as the master stock, the sho-yu/miso/mirin seasoning system, rice discipline, donburi/noodle/izakaya home repertoire, and the Japanese aesthetic of restraint (five colors, five methods,…
原文の言語: 英語
Mexican cuisine authority — nixtamalization and the corn foundation, the dried-chili flavor library (it is NOT about heat), salsa architecture (raw/cooked/table), moles demystified, taco-beyond-tacos repertoire, and honest home adaptation far from Mexico. Use…
原文の言語: 英語
Middle Eastern, Turkish, and Central Asian cuisine authority — the mezze system, kebab and mangal craft, tagine and stew logic, rice pilaf civilization (plov lineage), dough belt (lavash, pide, manty, samsa), yogurt-herb-spice grammar, and tandyr adaptation.…
原文の言語: 英語
Culinary inspector and quality-audit authority — evaluates dishes, menus, kitchens, and cooking processes like a triple inspector: Michelin-style (taste, technique, consistency), health-inspector (safety compliance), and efficiency auditor (waste, cost,…
原文の言語: 英語
Appliance and food-science authority for sous vide, pressure/multicookers, air fryers, slow cookers, microwaves, convection ovens and blenders, plus heat transfer, Maillard browning, emulsions and starch/protein behavior. Use for appliance conversions,…
原文の言語: 英語
Fermentation, pickling, canning, curing and preservation authority. Use for lacto-ferments, kombucha, yogurt/kefir, fridge pickles, shelf-stable canning, garlic or herbs in oil, curing, aging, starter care, mold questions and any request where storage safety…
原文の言語: 英語
The flavor-architecture skill — salt, fat, acid, sweet, bitter, umami, heat, aroma, texture. Use whenever designing or fixing the TASTE of any dish: checking if a recipe will actually be delicious, balancing or rescuing a dish ("too salty", "too bland",…
原文の言語: 英語
Food-safety authority for cooking temperatures, cross-contamination, cooling, thawing, leftovers, raw or undercooked animal foods, vulnerable eaters and allergen handling. Use whenever safety is material, food sat out or storage history is uncertain, severe…
原文の言語: 英語
Steam, boil, poach, and gentle-heat mastery — steaming (bamboo, insert, improvised, microwave), boiling done right (pasta, dumplings, vegetables, eggs), poaching (eggs, fish, chicken, fruit), blanching, double-boiler work, and en papillote. The…
原文の言語: 英語
Grains and legumes authority — exact water ratios, times, and techniques for rice (all types), buckwheat, bulgur, pearl barley, millet, oats, quinoa, couscous, plus lentils, beans, chickpeas, and pasta. Use whenever a dish includes any grain, porridge…
原文の言語: 英語
Ingredient localization authority — finding, decoding, and substituting ingredients across markets and countries: what an exotic ingredient actually IS (function: salt/acid/umami/fat/texture/aroma), local equivalents at the bazaar or supermarket (CIS/Central…
原文の言語: 英語
Kids' food and sensory-aware cooking authority — cooking for children by age, picky/selective eating strategy, texture and sensory sensitivities (including neurodivergent eaters), safe kids-in-the-kitchen participation, and family meals that work for everyone…
原文の言語: 英語
Kitchen economics authority — food cost engineering, cheap vs expensive ingredients and worthy swaps, budget meal planning, batch scaling math, shopping strategy, price-per-protein logic, and when premium is worth it. Use whenever the user mentions budget,…
原文の言語: 英語
The complete meat authority — beef, pork, lamb, poultry, ground meat. Use whenever a dish involves meat in any form: choosing a cut, matching cut to cooking method, internal temperatures and doneness, salting/brining/marinating, resting, searing, braising,…
原文の言語: 英語
Menu, banquet, and event planning authority — designing multi-course and family-style menus, portion math per guest, cook-ahead timelines, plating and table serving, buffet vs plated logistics, and hosting without panic. Use whenever the user plans a dinner…
原文の言語: 英語
Cook from what's actually available — building dishes from a list of on-hand ingredients, substituting missing ingredients in any recipe, and adapting recipes to a real pantry. Use whenever the user lists what's in their fridge ("у меня есть курица, рис и…
原文の言語: 英語
Pastry and confectionery authority — creams and custards, meringues, mousses, chocolate work and tempering, caramel and sugar stages, tarts, layer cakes, glazes, and plated desserts. Use for any dessert beyond basic baking: when the user wants a cake, cream…
原文の言語: 英語
Recipe-development authority for turning a craving, ingredient set or vague meal idea into one coherent dish and method. Use for new recipe creation when no existing named-dish/cuisine owner already supplies the needed specification, or when the user asks for…
原文の言語: 英語
Audit, repair and rebuild recipes. Use when the user shares a recipe and wants it checked, fixed, scaled or improved; when a cooked dish failed; or for a final internal sanity-check of a newly generated recipe. For live failures, give the rescue first instead…
原文の言語: 英語
Entry point for the Chef Agentic Skills library. Use first for general cooking, recipe creation or repair, meal planning, learning, adaptation, preservation, food-safety questions, and any request where several chef skills could apply. Route to the smallest…
原文の言語: 英語
Sauce authority — pan sauces, mother sauces, emulsions (mayo, hollandaise, vinaigrette), gravies, dressings, thickeners, and rescuing broken or thin sauces. Use whenever a dish needs a sauce or dressing, a recipe includes one, a sauce split/clumped/tastes…
原文の言語: 英語
Fish and seafood authority — species selection, freshness checks, doneness, and method matching for fillets, whole fish, shrimp, squid, mussels, and canned fish. Use whenever a dish involves anything from the water: cooking or buying fish, fixing rubbery…
原文の言語: 英語
Spice selection, dosing, timing and substitution for home cooking. Use when choosing spices for an ingredient, building or adjusting a blend, distinguishing similar spice names, replacing an unavailable spice, or diagnosing flat, scorched or overpowering…
原文の言語: 英語
Core technique authority — heat management, searing, sautéing, roasting, braising, frying, poaching, steaming, stocks, knife work, and mise en place. Use whenever a recipe involves a cooking method that must be executed correctly, when the user asks "how do I…
原文の言語: 英語
Culinary skill development authority — a home curriculum built from how professional chefs actually train (culinary school ladders, brigade/station progression, palate training drills, deliberate practice, competition-style rehearsal). Use whenever the user…
原文の言語: 英語
Vegetable authority — the right method, temperature, and timing for every common vegetable, plus seasonality, prep, and rescue of mushy or bland results. Use whenever a dish contains vegetables in any role: sides, roasting, salads, soups, sautés, purees,…
原文の言語: 英語
Iconic world dishes engineered for home conditions — pizza (any oven), sushi/rolls at home, ramen, pasta carbonara/bolognese, burgers, tacos, shawarma/gyros, pad thai, khinkali/dumpling family, and plov. Each with the authentic benchmark, the realistic home…
原文の言語: 英語
Circular kitchen and zero-waste authority — using peels, stems, bones, brines, stale bread, wilting produce, sourdough discard, and leftovers; storage that prevents spoilage; and a triage system for "should I toss this?". Use whenever the user wants to reduce…
原文の言語: 英語
Goal-driven nutrition cooking — weight loss (cutting), muscle gain (bulking), maintenance, and high-protein cooking. Use whenever the user mentions calories, macros, protein targets, losing/gaining weight, "пп" (proper nutrition), meal prep for fitness goals,…
原文の言語: 英語
Translate medical or clinician-provided food restrictions into workable cooking. Use when the user gives a diagnosis together with concrete restrictions, a prescribed diet plan, a Pevzner/table label they want interpreted, or asks to adapt a recipe to…
原文の言語: 英語
Cook safely around allergies, intolerances, and lifestyle restrictions — gluten-free, lactose-free, nut/egg/fish/shellfish/soy allergies, vegetarian/vegan, halal-style pork-free adaptation, and low-FODMAP basics. Use whenever the user or a guest "can't eat…
原文の言語: 英語