Rules

If there are Onion, Garlic, or Parsley — NO CHEESE.

Protein content per 100g (higher = more gluten, chewier result):

Korean Wheat Flour (soft) — 5g Protein
All Purpose, Gold Medal — 10–11g Protein
Bread Flour, King Arthur / Napoli Reg — 12–13g Protein
Whole Wheat Flour, Bob’s Red Mill — 13–14g Protein
Pizzeria, Caputo Blue — 12–13g Protein

120–125°F : Rare
125–130°F : Medium-Rare
130–135°F : Medium
135–140°F : Medium-Well
140°F+ : Well-Done

Low and Slow

Brisket:
Cold to 155°F — 7 hr
155°F to 203°F — 6 hr
203°F to Service — 2 hr

Ribs:
Cold to 160°F — 3 hr
160°F to 200°F — 2 hr
200°F to Service — 1 hr

Chicken:
Cold to 145°F (Breast), 170°F (Thigh) — 3 hr
Rest — 1 hr
Seared Skin — 5 min

Normal:
130g Violet Flour · 3g Baking Powder · 300ml cold water · 1 whole egg

Thick:
170g Violet Flour · 3g Baking Powder · 300ml cold water · 1 whole egg

lbs × 5 min = Time @ 500°F oven
Example: 5 lb × 5 min = 25 min @ 500°F

Turn the oven completely OFF. Do not open the door.
Leave in the closed oven for 2 hours — the residual heat finishes the roast.
Serve.

Chocolate comes tempered (it cracks when ready).
Use a double boiler or microwave in 30s cycles.
Take 2/3 of the melted chocolate and cool it on a marble surface (tabling), then combine back with the remaining 1/3.

Milk / White:
Melt to 45–48°C → cool 2/3 down to 26–27°C → bring back to 28–30°C to work

Dark:
Melt up to 50°C → cool 2/3 down to 26–27°C → bring back to 31–32°C to work

3-2-1 Method: 3 eggs · 2 cups flour · 1 tsp salt

More fat (like butter) = crumbly, flaky
Less fat = chewy

Sponge · Tart or Pie Crust · Puff Pastry · Fillo · Gnocchi · Choux Pastry · Cookie

100% Fresh Yeast = ~33% to 40% Instant Yeast (instant performs better at lower dough temperatures)
Fresh yeast generally tastes more bready.

Note: Instant yeast does not need blooming — add it directly to dry ingredients.
If using Active Dry yeast, bloom first: 90°F warm water + 1 tsp honey.