mise-en-prompt

Use when diagnosing an off-balance dish (too flat, too salty, too sweet, too sharp, lacks depth), planning flavor layering for depth, sequencing when to add aromatics / spices / salt / acid during cooking, scoring a dish against a regional cuisine's balance philosophy (Thai rot chart, Sichuan má-là, Indian masala, Mexican picante-fresco, Vietnamese nước chấm), or running a professional tasting protocol.

Use when picking aromatic foundations for a target cuisine, finding traditional or molecular flavor pairings for an ingredient, identifying functional roles (acid / fat / salt / umami / heat / sweet) needed in a dish, or substituting ingredients across cuisines while preserving their functional role.

Use when selecting a cooking method for a protein or cut, diagnosing a broken or under-developed sauce, calculating reduction targets, choosing temperature and time for braising / searing / sous-vide / pressure-cooking, or explaining what heat and time do chemically (Maillard, caramelization, collagen breakdown, emulsion formation).