Reverse Basting: Why You've Been Wasting Butter
Stop basting throughout. Baste only in the final 90 seconds. Milk solids burn at 150°C. Your searing pan is at 200°C+. Do the math.
Section
Technique Files
Step-by-step protocols. No stories about trips to Provence. Just the method, the science, and the variables you can adjust.
Sous Vide Temperature Corrections for Altitude and Atmospheric Pressure
Pasteurization tables assume sea level. At 2,000m elevation, water boils at 93°C. Your safety margins are different. Here are the adjusted hold times.
Fish Fabrication: Yield Percentages for 23 Species You Actually Cook
Not the textbook numbers. Real yields from real fish, accounting for seasonal fat content, wild vs. farmed, and the cuts your guests actually want.
Whole Lamb Breakdown: Mediterranean Cuts for Yacht Service
The provisioning reality: sometimes whole lamb is what's available. Here's how to break it down, what to serve immediately, and what to cure for later.
Fish Curing Ratios: The Math That Keeps Guests Safe
Salt percentages, sugar ratios, cure times by thickness. The numbers you need for gravlax, bottarga, and everything in between.