LITTORALICIOUSTechnology in the Galley: AI Is Your New Sous Chef
AI is the most powerful galley tool since the immersion circulator. A ready-to-use menu agent you can copy into any AI system, plus a guide to Claude Code for chefs who want to go deeper.
Section
The Method
Techniques, recipes, galley efficiency protocols, and equipment. Step-by-step, science-backed, tested at sea.
Published
WhatsApp as Your Trip Intelligence System
Two WhatsApp groups. One chat export. Every guest preference, every broken gasket, every handover note — captured automatically, timestamped, and processed by AI. The complete trip-closing system.
Sea Urchin Beurre Blanc: Roe as Natural Emulsifier
Use raw sea urchin roe to stabilise a beurre blanc without cream or starch. The roe's phospholipids do the work while its glutamic acid amplifies umami.
Techniques
Sourdough at Sea: Maintaining a Starter in a Moving Galley
Hydration management, feeding schedules under charter pressure, and why ambient temperature changes everything on a boat.
The Blood Line: What to Do With Tuna's Most Misunderstood Part
Anatomy, oxidation chemistry, trimming technique, and the cultures that prize what most chefs discard.
Defrosting Sashimi-Grade Fish: The Science of Thawing Without Damage
Ice crystal formation, drip loss prevention, brine vs running water, and the Japanese tataki method for frozen tuna.
Blueprints
Step-by-step protocols. Ratios, temperatures, timing. Tested, measured, repeatable.
The Burger Grind: Fat Ratios, Meat Selection, and the Bind
Protein-to-fat ratios, grind sizes, temperature control, and why the best burger starts with the right cut selection.
Pacojet Frozen Desserts: Beyond the Manual
Base formulations, sugar ratios for texture, overrun control, and the recipes that actually justify the machine.
Coming Soon
Reverse basting protocols, sous vide time-temperature tables, fish fabrication yields, whole lamb breakdown, and galley efficiency systems.