gh-lyndonkl-claude/skills/chef-assistant/resources/template.md

# 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

1. **[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

1. **Sauce**: Under / pool / swoosh / dots
2. **Foundation**: Purée / grains (center or off-center)
3. **Hero**: Protein (center, leaning, or stacked)
4. **Accompaniments**: Sides at 3, 7 o'clock (odd numbers)
5. **Garnish**: Fresh herbs, microgreens (top, restraint)
6. **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**:
1. [Step with sensory cues: look, listen, smell, feel, precision temp]
2. [Next step with checkpoints]

**Finish**: [Completion indicators, resting/carryover]

### Common Mistakes

1. **[Error]**: Why happens → How to avoid → How to fix if occurs
2. **[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

1. **Sauce**: [Under / pool / drizzle / swoosh / dots] with [tool]
2. **Foundation**: [Purée / grains] at [center / off-center] as [quenelle / smear / mound]
3. **Hero**: [Protein/main] at [position] with [angle/height]
4. **Accompaniments**: [Sides] at [odd positions—3, 7 o'clock] in [odd numbers]
5. **Garnish**: [Herbs / microgreens] at [top / scattered] with restraint
6. **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