cooking
Domain plugin for cooking and culinary-technique knowledge corpora. Covers classical and modern techniques, ingredient science, recipe patterns, and common kitchen anti-patterns.
Unit counts by external type
| Kind | Count |
|---|---|
| fact | 4 |
| rule | 3 |
| term | 3 |
| anti-pattern | 2 |
| method | 2 |
| pattern | 2 |
Tag vocabulary
Words a brief might contain that signal this domain.
Retrieval axes
Domain-specific dimensions supplied to the AOE query runtime.
cuisine · 13 matches
Regional or stylistic culinary tradition (Italian, Japanese, French, …). Atoms tagged with a cuisine style are surfaced preferentially when the brief references the same style.
technique · 18 matches
Specific cooking method referenced in the brief (braise, sous-vide, …). Technique-specific atoms rank higher when the brief names a technique.
skill-level · 10 matches
Intended skill tier of the cook. Beginner briefs surface simpler technique atoms; advanced briefs surface precision and professional atoms.
Sample Units
Cold Pan Searing
Placing protein or vegetables in a pan that has not been preheated to the correct temperature before adding food. The food sticks, steams, and never develops a proper sear.
Overcrowded Pan
Adding too much food to a pan at once — so that pieces touch and steam accumulates — causing the food to steam instead of sear.…
Bread Flour Protein Percentage
Bread flour contains 12–14% protein by weight, compared to all-purpose flour at 10–12% and cake flour at 7–9%.…
Egg Protein Coagulation
Egg white proteins begin denaturing at 60°C and are fully set by 80°C. Egg yolk proteins begin setting at 65°C and are fully cooked at 70°C.…
Emulsion Temperature Window
A butter-based emulsion sauce (pan sauce, hollandaise, beurre blanc) is stable between roughly 60–70°C.…
Maillard Reaction Temperature
The Maillard reaction — the browning that produces roasted, seared, and baked flavors — begins around 140°C (285°F) and accelerates between 150–180°C (300–355°F).…
Pan Sauce
A quick sauce made in the same pan used to sear protein, building on the fond left behind. Combines deglazing, reduction, and butter mounting into a restaurant-quality sauce in under 10 minutes.…
Stir Fry Mise
A stir-fry executes entirely in under 5 minutes over very high heat. Every component must be prepped, portioned, and arranged in cook-order before the wok heats.…
Veloute Base
One of the five French mother sauces. A veloute is a roux (equal parts fat + flour cooked together) loosened with a white stock (chicken, fish, or veal).…
Cold Butter Pastry
For flaky pastry (pie crust, croissant, puff pastry, biscuits), butter must remain below its melting point (~32°C / 90°F) throughout mixing.…
Rest Meat After Cooking
Cooked meat must rest off-heat before slicing. During cooking, muscle fibers contract and push moisture toward the center. Resting allows the fibers to relax and the moisture to redistribute throughout the cut.…
Salt Pasta Water
Pasta water should be salted to approximately 1–2% by weight (1–2 g per 100 ml) before the pasta goes in. This is the only opportunity to season the pasta itself — the noodle absorbs water and salt during cooking.…