9.9 KiB
Chef Assistant - Templates
Workflow
Recipe Development Progress:
- [ ] Define dish goal and flavor profile
- [ ] Identify core techniques
- [ ] Build flavor architecture
- [ ] Plan texture contrasts
- [ ] Create execution timeline
- [ ] Design plating approach
Recipe Template
Recipe Name
Cuisine: [Type] | Difficulty: [Level] | Time: [Active] / [Total] | Serves: [Number]
Flavor Profile: [Salt/Acid/Fat/Heat/Sweet/Umami balance] Texture: [Crispy/Creamy, Hot/Cold contrasts] Aroma: [Dominant notes—garlic, herbs, spices]
Ingredients
Mise en place:
- [Ingredient] – [Amount] – [Prep: diced, minced, room temp]
Cooking: [Fats, aromatics, main ingredients with purpose] Finishing: [Fresh herbs, acid, flaky salt, garnish]
Equipment: [Skillet, thermometer, etc.]
Technique Breakdown
- [Technique] (e.g., Searing)
- Why: Maillard crust, fond
- How: High heat, dry surface, don't move
- Cues: Golden brown, nutty aroma, releases easily
- Precision: 400°F+ pan, 3-4 min/side
Instructions
Step 1: Prep ([X] min)
- Mise en place, bring proteins to room temp (30-60 min), preheat oven
Step 2: Build flavor base ([X] min)
- Heat fat, add aromatics until [sensory cue], toast spices until fragrant
- Science: Aromatics release in fat, spices bloom
Step 3: Main cooking ([X] min)
- [Instruction with technique tip, sensory checkpoint, precision temp/time]
Step 4: Sauce/finish ([X] min)
- Deglaze, reduce, enrich with fat, balance salt → acid → fat
Step 5: Rest and plate ([X] min)
- Rest protein [time], plate using principles below
Flavor Troubleshooting
| Problem | Fix |
|---|---|
| Too salty | Bulk/dilute + acid + fat |
| Too sour | Fat or sweet + pinch salt |
| Too spicy | Dairy or sweet + starch |
| Flat | Salt first, then acid or umami |
| Too greasy | Acid + salt + crunch |
Plating
- Sauce: Under / pool / swoosh / dots
- Foundation: Purée / grains (center or off-center)
- Hero: Protein (center, leaning, or stacked)
- Accompaniments: Sides at 3, 7 o'clock (odd numbers)
- Garnish: Fresh herbs, microgreens (top, restraint)
- Finish: Flaky salt, oil drizzle, citrus zest
Principles: Color contrast, height, negative space (1" rim), odd numbers, clean rim
Cultural Context & Substitutions
Origin: [Where from, traditional approach, significance] Variations: [Regional differences] Substitutions: If missing [ingredient] → [replacement at ratio], impact on flavor/texture Scaling: Up/down notes, shortcuts for weeknight
Technique Breakdown Template
[Technique Name]
Category: [Dry heat / Wet heat / Combination] | Difficulty: [Level] | Equipment: [Tools]
Why: [Purpose—texture, flavor, appearance] | When: [Dish types] | Science: [Mechanism—Maillard, denaturation, etc.]
Temp range: [Optimal] | Time: [How time affects outcome] | Variables: [Moisture, heat, agitation]
Execution
Prep: [Ingredient prep, equipment setup, temp management]
Steps:
- [Step with sensory cues: look, listen, smell, feel, precision temp]
- [Next step with checkpoints]
Finish: [Completion indicators, resting/carryover]
Common Mistakes
- [Error]: Why happens → How to avoid → How to fix if occurs
- [Error]: Cause → Prevention → Correction
Practice: Beginner ([simple ingredient]) → Intermediate ([challenging]) → Advanced ([complex])
Related techniques: [Similar technique] (how differs, when to use)
Flavor Troubleshooting Template
[Dish Name/Type]
Current: [What's wrong—too salty, flat, bitter, greasy] Target: [What should it taste like]
Diagnosis
Primary imbalance: [Salt/Acid/Fat/Heat/Sweet/Bitter/Umami/Aroma/Texture] Cause: [What likely caused this]
Balance assessment (1-10):
- Salt: [Level] | Acid: [Level] | Fat: [Level] | Heat: [Level]
- Sweet: [Level] | Bitter: [Level] | Umami: [Level] | Aroma: [Level]
Target for dish: [Ideal balance]
Corrections
Priority 1: [Most important fix]
- Action: [Ingredient + amount]
- Why: [How this rebalances]
- Check: Taste after
Priority 2-3: [Additional adjustments if needed]
Prevention
Root cause: [What caused imbalance] Strategy: [How to avoid—salt in stages, taste as you go, measurement]
Salvage (if beyond fixing): Repurpose, dilute and rebalance, or pair with counterbalance
Menu Planning Template
Event Details
Occasion: [Type] | Guests: [Number, restrictions] | Season: [Season] | Skill: [Level] | Kitchen: [Setup]
Menu Structure
Course 1: Appetizer ([Time])
- Dish: [Name] | Flavor: Light, acidic, fresh | Texture: Crispy, refreshing | Temp: Cold/room
- Prep ahead: [What can be prepped] | Method: [Avoid oven if needed later]
Course 2: Light main ([Time])
- Dish: [Name] | Flavor: Delicate, wine-friendly | Texture: Contrast with C1 | Temp: Hot
- Method: Quick sauté or roast
Course 3: Entrée ([Time])
- Dish: [Name] | Flavor: Rich, savory, umami peak | Texture: Tender, substantial | Temp: Hot
- Method: Slow roast/braise (frees attention)
Course 4: Dessert ([Time])
- Dish: [Name] | Flavor: Sweet with acid/mint | Texture: Contrast | Temp: Cold/room
- Prep: 100% before guests
Progression Applied
Flavor: Light → Heavy (acid early → rich middle → sweet light) Texture: Alternate (crispy → soft → tender → creamy) Temp: Cold → Hot → Hot → Cold Method: Raw → Roasted → Braised → Baked
Timing Plan
Day before: [Braises, doughs, sauces] Morning of: [Chop, marinate, garnishes] 2h before: [Long-cooking items] 30 min: [Final cooking] Service: 6:00 aperitifs → 6:30 C1 → 7:00 C2 → 7:30 C3 → 8:15 C4
Kitchen flow: [Oven/stove coordination, holding strategies, last-minute tasks]
Pairings & Contingencies
Wine: C1 [sparkling/light white] → C2 [white/rosé] → C3 [red/full white] → C4 [dessert wine] Backup: [Strategies if dish fails, running late, new dietary restriction]
Plating Guide Template
Style & Components
Style: [Classic centered / Contemporary asymmetric / Rustic / Deconstructed] Plate: [Type, size]
Components: 1) Hero, 2) Starch/base, 3) Vegetable, 4) Sauce, 5) Garnish
Plating Steps
- Sauce: [Under / pool / drizzle / swoosh / dots] with [tool]
- Foundation: [Purée / grains] at [center / off-center] as [quenelle / smear / mound]
- Hero: [Protein/main] at [position] with [angle/height]
- Accompaniments: [Sides] at [odd positions—3, 7 o'clock] in [odd numbers]
- Garnish: [Herbs / microgreens] at [top / scattered] with restraint
- Finish: Flaky salt, oil drizzle, citrus zest
Checklist
- Color contrast (2+ colors)
- Height (vertical element)
- Negative space (1" rim border)
- Odd numbers (3, 5, 7 not even)
- Clean rim (wipe drips)
- Balance (visual weight distributed)
- Restraint (hero showcased, not crowded)
Sensory: Visual impact, aroma at table (fresh herbs last), textural cues (visible crispy elements)
Avoid: Overcrowding, flat presentation, dirty rim, even numbers, over-garnishing, center blob
Quick Reference
Cooking Temps (Pull Temps for Carryover)
| Protein | Doneness | Pull | Final (after rest) |
|---|---|---|---|
| Beef/Lamb | Rare | 120°F | 125°F |
| Beef/Lamb | Med-rare | 125-130°F | 130-135°F |
| Beef/Lamb | Medium | 135-140°F | 140-145°F |
| Pork | Medium | 135-140°F | 140-145°F |
| Chicken breast | Juicy | 150-155°F | 155-160°F |
| Chicken thigh | Tender | 175°F | 180°F |
| Duck breast | Med-rare | 130-135°F | 135-140°F |
| Fish (firm) | Moist | 125°F | 130°F |
| Fish (delicate) | Moist | 120°F | 125°F |
Essential Ratios
| Preparation | Ratio | Notes |
|---|---|---|
| Vinaigrette | 3:1 oil:acid | + mustard + salt, thin with water |
| Pan sauce | ¼-½ cup liquid | Deglaze, reduce, swirl 1-2 Tbsp butter |
| Quick pickle | 1:1:1 water:vinegar:sugar | + 2-3% salt |
| Dry brine | 0.8-1.2% salt by weight | Fish 30-90min, chicken 6-24h, roast 24-48h |
| Pasta water | 1% salt | 10g per liter (sea-salty) |
| Roux | 1:1 by weight | Fat:flour, cook 2-10min for color |
Flavor Fixes
| Problem | Primary | Secondary | Last Resort |
|---|---|---|---|
| Too salty | Bulk/dilute + acid | Fat | Sweet (tiny) |
| Too sour | Fat or sweet | Reduce | Pinch salt |
| Too spicy | Dairy | Sweet + starch | Dilute |
| Too bitter | Salt + fat | Sweet or acid | Char something else |
| Too sweet | Acid | Salt | Bitter element |
| Greasy | Acid + salt | Crunch | Reduce further |
| Flat | Salt first | Then acid or umami | Fat for body |
Texture Pairings
| Primary | Contrast | Example |
|---|---|---|
| Creamy | Crunchy | Soup + croutons, mash + fried onions |
| Soft | Chewy | Fish + crusty bread, polenta + braised meat |
| Tender | Crispy | Short rib + chip, chicken + crispy skin |
| Smooth | Chunky | Purée + coarse nuts, hummus + falafel |
| Hot | Cold | Warm pie + ice cream, grilled peach + burrata |
Substitutions
Fats: Butter → Olive oil (75% amount, fruitier) | Butter → Ghee (nuttier, high heat) | Cream → Coconut cream (coconut note) | Cream → Greek yogurt (tangy, add off heat)
Acids: Lemon ↔ Lime (1:1) | Lemon → White wine vinegar (sharper, less aroma) | Red wine vin → Balsamic (sweeter, use 50% then taste)
Umami: Parmesan → Pecorino (saltier, use 75%) | Soy → Fish sauce (funkier, use 50-75%) | Soy → Miso paste (1 Tbsp miso ≈ 1-2 tsp soy) | Anchovies → Fish sauce (1 anchovy ≈ ½ tsp)
Alliums: Onion ↔ Shallots (sweeter) | Garlic fresh → powder (1 clove ≈ ⅛ tsp) | Ginger fresh → ground (1 Tbsp ≈ ¼ tsp) | Scallions ↔ Chives