Part I

The Academy

Technique & Theory. Understanding the foundational science and preparation methods behind the dishes.

The Lab

Technique Folios — Science & Theory

The Foundation

Station Management, Tools & Sanitation

Chapter 1: The Lab

Thermodynamics & Heat Control Technique

Salinity & Equilibrium Technique

Baker's Percentages & Hydration (The Ratio) Technique

Emulsions & Hydrocolloids (The Bond) Technique

The Science of Mantecatura (Emulsification) Technique

Sodium Citrate (The Melting Salt) Technique

Spherification (Ionic Gelation) Technique

Starch Dextrinization (The Risotto Method) Technique

Sugar Dissolution & The Papery Crust (The Modern Brownie) Technique

The Architecture of Bread Technique

Vacuum Compression & Cellular Integrity Technique

Fluid Gels Technique

Thermal Gradient Control (The Reverse Sear) Technique

Collagen Hydrolysis & Extraction Technique

Microbial Fermentation (Kefir) Technique

Microbial Substrate Adaptation (Dormant Cultures Sourdough) Technique

Spontaneous Fermentation (Wild Capture Sourdough Starter) Technique

Sourdough Stewardship (The Levain vs. The Mother) Technique

Global Sourdough Taxonomies Technique

Hydro-Thermal Stabilization (Blanch & Press) Technique

Lacto-Fermentation (The Science of Biological Acidification) Technique

Oil Clarification & Life Extension Technique

Lipid-Based Extraction & Oil Infusion Technique

Chapter 2: The Foundation

The Kitchen Cockpit (Station Management) Technique

The Kit (Analog Tools) Technique

The Machine Shop (Electrics) Technique

Knife Mechanics (The Geometry of the Cut) Technique

The Larder (Inventory & Storage) Technique

The Steward (Care & Maintenance) Technique

Sanitation & HACCP (The Defense) Technique