Food Prompts

Generate a healthy weekly meal prep plan. Criteria: under 500 calories/meal, high protein, 2 hours prep time total. Menu: Breakfast (Overnight oats), Lunch (Quinoa salad jars), Dinner (Sheet pan chicken & veg). Shopping list categorized by aisle. Recipes for sauces to add variety.

Perfect Old Fashioned cocktail technique. Specs: 2oz bourbon or rye, 1 sugar cube (or 1/4oz simple syrup), 3 dashes Angostura bitters, orange peel. Method: 1. Muddle sugar and bitters in old fashioned glass. 2. Add large ice cube (2-inch). 3. Pour whiskey, stir 20-30 seconds (dilution and chill). 4. Express orange peel oils over drink, rim glass. 5. Optional: luxardo cherry. Variations: different bitters, smoked ice, different base spirits. Explain dilution science, stirring vs shaking, and proper ice selection.

Monetize food blog effectively. Revenue streams: 1. Display ads (Mediavine, AdThrive at 50k sessions). 2. Affiliate links (Amazon Associates, brand partnerships). 3. Sponsored posts ($500-5000 depending on traffic). 4. Digital products (meal plans, ebooks). 5. Online courses (recipe development). Growth: SEO-optimized recipes, Pinterest strategy, email list building. Traffic goal: 25,000 monthly pageviews to start monetizing. Content: 3-5 posts per week, high-quality photos, detailed instructions. Explain long-tail keywords, recipe schema markup, and engagement metrics.

Scale recipes accurately for catering. Scaling factor: desired servings ÷ original servings. Multiply all ingredients by factor. Challenges: 1. Spices scale at 50-75% (not linear). 2. Thickeners (flour, cornstarch) at 80%. 3. Leavening agents carefully. 4. Salt to taste. 5. Cooking time: doesn't double with quantity. Equipment limits: oven capacity, mixing bowl size. Test small batch first. Baker's percentage for bread: all ingredients as % of flour weight. Explain why some ingredients don't scale linearly and surface area vs volume ratio.

Barista-level rosetta latte art. Requirements: properly textured microfoam (glossy, no bubbles). Steps: 1. Pull espresso shot (18g in, 36g out, 27 seconds). 2. Steam milk to 140-150°F with tight microfoam. 3. Pour high and slow to fill cup 2/3. 4. Lower pitcher, increase flow rate. 5. Wiggle pitcher side-to-side while pulling back. 6. Swift forward pour to cut through and create stem. Practice pitcher control, flow rate, and wrist movement. Explain milk protein denaturation and foam stability.

Restaurant-quality steak at home using reverse sear. Prep: 1.5-inch thick ribeye, pat dry, season generously with salt. Step 1: Oven at 225°F, cook on wire rack to 115°F internal (rare). Step 2: Rest 10 minutes while heating cast iron on max. Step 3: Add oil with high smoke point (avocado). Step 4: Sear 60-90 seconds per side. Step 5: Baste with butter, garlic, thyme. Rest: 5-7 minutes, slice against grain. Explain myoglobin denaturation, Maillard reaction, and why reverse sear prevents gray band.

Professional food photography techniques. Flat lay setup: 1. Camera directly overhead (use tripod with horizontal arm). 2. Natural window light from side (soft diffused). 3. Props: plates, utensils, ingredients, linens. 4. Composition: rule of thirds, negative space. 5. Styling: fresh herbs, partial slices, drizzles. Camera: manual mode, f/4-f/5.6, ISO 200-400. Post: Lightroom for color correction, contrast, sharpening. Backdrops: wood, marble, linen. Explain food styling tricks (motor oil for syrup, glue for milk) for commercial work.

Perfect medium-rare ribeye using sous vide. Setup: 1. Season 1.5-inch ribeye with salt and pepper. 2. Vacuum seal with butter and thyme. 3. Cook at 129°F for 2 hours (uniform edge-to-edge pink). 4. Ice bath shock for 5 minutes. 5. Pat dry thoroughly. 6. Sear in cast iron with avocado oil (90 seconds per side). 7. Rest 5 minutes. Compare Maillard reaction development with traditional cooking. Explain protein denaturation and moisture retention.

Professional croissant lamination for flaky layers. Butter block: 250g European butter (82% fat). Dough: flour, milk, yeast, sugar, salt. Process: 1. Encase butter block in dough square. 2. First fold: roll to 20x60cm, letter fold (3 layers). 3. Chill 30 minutes. 4. Second fold: roll and fold again (9 layers). 5. Third fold: final lamination (27 layers, with 3x3 structure = 81). 6. Final roll to 4mm thickness. 7. Cut triangles, proof, egg wash, bake at 375°F. Explain butter temperature control and avoiding smearing.

Perfect smash burger technique. Patties: 2.5oz 80/20 ground chuck, room temp, loose balls. Griddle: cast iron or flat-top at 400°F+. Method: 1. Place ball on griddle, smash hard with spatula for 3 seconds (thin = crispy edges). 2. Season with salt/pepper. 3. Cook 2 minutes undisturbed for crust. 4. Flip, add American cheese. 5. Steam under lid 30 seconds. 6. Stack two patties. Bun: Martin's potato roll, toasted with butter. Toppings: pickles, onions, special sauce. Explain Maillard browning and lacy edges.

Implement HACCP for restaurant compliance. Seven principles: 1. Conduct hazard analysis (biological, chemical, physical). 2. Determine critical control points (CCPs). 3. Establish critical limits (temps, times, pH). 4. Monitor CCPs with logs. 5. Corrective actions when limits exceeded. 6. Verification procedures (audits). 7. Record-keeping and documentation. Example CCP: cooking chicken to 165°F. Temperature danger zone: 40-140°F. Train all staff. Regular audits. Explain pathogen growth, cross-contamination prevention, and health department requirements.

Science of flavor pairing and affinity. Principle: ingredients with shared flavor compounds pair well. Coffee + chocolate: both contain pyrazines (roasted, nutty notes). Other natural pairs: tomato + basil, strawberry + balsamic, pork + apple. Flavor wheel: use to identify complementary flavors. Contrasting pairs: sweet + salty, acid + fat. Applications: menu development, dessert creation, cocktails. Database: foodpairing.com for molecular analysis. Experiment: taste, document, iterate. Explain volatile compounds, aroma, and taste vs flavor difference.

Jiggly Japanese soufflé pancakes technique. Batter: separate eggs, whip whites to stiff peaks with sugar. Fold gently into yolk mixture (flour, milk, baking powder). Cook: 1. Low heat, use ring molds (3-inch). 2. Pile batter high in molds. 3. Add water to pan, cover with lid (steam). 4. Cook 7 minutes per side. Result: 2-inch tall, wobbling texture. Serve: butter, maple syrup, powdered sugar, berries. Keys: gentle folding, low heat, steam. Explain meringue structure and steam's role in rise.

Achieve bakery-perfect fondant finish. Prep: 1. Crumb coat with buttercream, chill 30 minutes. 2. Second thick layer of buttercream for smooth surface. 3. Roll fondant to 1/8 inch thickness (use ring guides). 4. Drape over cake, smooth from top down. 5. Use fondant smoother in circular motions. 6. Trim excess at base with pizza cutter. 7. Buff with cornstarch on paper towel. Troubleshoot air bubbles (pin prick method), elephant skin (too dry), and tearing. Explain proper kneading and temperature control.

Efficient batch sauce prep for week. Sauces: 1. Marinara (pasta, pizza). 2. Vinaigrette (salads). 3. Teriyaki (stir-fry). 4. Garlic-herb butter (vegetables, bread). 5. Tahini dressing (bowls). Portions: 1-cup jars, label and date. Storage: refrigerate 5-7 days, freeze 3 months. Sunday routine: 2-3 hours, make all sauces, portion proteins, chop vegetables. Benefits: saves time, reduces takeout, consistent flavors. Equipment: food processor, immersion blender, mason jars. Explain time-blocking and food safety storage guidelines.

Authentic Nashville hot chicken recipe. Brine: buttermilk, hot sauce, chicken thighs (4 hours). Dredge: flour with seasonings. Fry: 350°F oil, 12-14 minutes until 165°F internal. Cayenne paste: mix fried oil with cayenne, paprika, brown sugar, salt. Heat levels: mild (1 tbsp cayenne), hot (3 tbsp), extra hot (5 tbsp). Brush paste on fried chicken immediately. Serve: white bread, pickles. Technique: double-fry method for extra crispy. Explain capsaicin heat and proper oil temperature maintenance.

Classic French omelette mastery. Eggs: 3 large, whisked with salt. Pan: 8-inch nonstick, medium-high heat, butter. Technique: 1. Swirl butter to coat. 2. Add eggs, immediately stir vigorously with fork. 3. Shake pan while stirring (30 seconds). 4. Smooth surface, let set 5 seconds. 5. Tilt pan, roll omelette using fork. 6. Shape into oval log. Result: pale yellow (no browning), creamy interior. Filling: herbs, cheese, added before rolling. Explain protein coagulation and achieving baveuse (flowing) center.

Culinary school knife techniques. Julienne: 1/8 x 1/8 x 2-inch strips (matchsticks). Demon: carrot. Steps: 1. Square off sides. 2. Cut 2-inch lengths. 3. Slice into 1/8-inch planks. 4. Stack planks, cut into 1/8-inch strips. Grip: pinch grip (thumb and forefinger on blade), claw grip for guiding hand. Knife: 8-inch chef's knife, sharp. Practice cuts: julienne, brunoise, batonnet, dice, chiffonade. Speed comes with repetition. Explain proper knife maintenance, honing vs sharpening, and safety protocols.

Authentic Valencian paella technique. Pan: 16-inch carbon steel paella pan. Sofrito: sauté chicken, rabbit, green beans, butter beans. Rice: Bomba or Calasparra short-grain (key for proper texture). Stock: saffron-infused chicken stock (2:1 liquid to rice). Cook: high heat 10 minutes, low heat 8 minutes, rest 5 minutes. Goal: develop socarrat (crispy bottom crust). No stirring after adding rice. Explain proper heat distribution, when to add liquid, and listening for crackling sound.

Authentic Italian tomato sauce (Sugo al Pomodoro). Ingredients: 28oz can San Marzano DOP tomatoes, 5 cloves garlic, 1/4 cup extra virgin olive oil, fresh basil. Method: 1. Crush tomatoes by hand. 2. Sauté whole garlic in olive oil until golden. 3. Remove garlic, add tomatoes carefully (splatters). 4. Simmer 25-30 minutes, stirring occasionally. 5. Season with salt, add fresh basil at end. Result: bright, fresh flavor with proper acidity balance. Explain why San Marzano and volcanic soil matter.

Traditional Greek moussaka assembly. Layer 1: Fried sliced eggplant (salted 30 min first). Layer 2: Meat sauce (ground lamb with cinnamon, tomato, red wine). Layer 3: Roasted potato slices. Layer 4: Béchamel sauce (butter, flour, milk, nutmeg, egg yolks). Bake: 350°F for 45 minutes until golden. Rest: critical 20-minute rest for clean slicing. Garnish: fresh oregano. Explain eggplant bitterness removal and béchamel temperature control to avoid curdling.

Perfect grilled vegetables technique. Vegetables: zucchini, bell peppers, eggplant, asparagus, corn. Marinade: olive oil, balsamic, garlic, herbs, salt. Prep: 1. Slice uniformly (1/2 inch). 2. Marinate 30 minutes. 3. Pat dry (prevents steaming). Grill: direct high heat, 3-4 minutes per side. Goal: char marks and caramelization, but tender inside. Skewers for small items. Serve: drizzle with herb oil, squeeze lemon. Explain Maillard browning on vegetables and moisture management for proper char.

Developing plant-based butter for baking. Base: refined coconut oil (for solid fat). Emulsifiers: soy lecithin or sunflower lecithin. Liquid: plant milk (almond, oat). Flavor: nutritional yeast, salt, turmeric (for color). Method: 1. Melt coconut oil. 2. Blend with milk and lecithin. 3. Add flavoring. 4. Pour into molds, refrigerate. Test in: cookies (spread rate), pie crust (flakiness), buttercream (stability). Compare to dairy butter in blind taste test. Explain fat crystallization and melting points.

Create signature spice blends. Garam Masala formula: 2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp black peppercorns, 1 tsp cardamom pods, 4 cloves, 1 cinnamon stick, 1 bay leaf, 1/4 tsp nutmeg. Method: 1. Toast whole spices in dry pan until fragrant. 2. Cool completely. 3. Grind in spice grinder to fine powder. 4. Store in airtight container (lasts 3 months). Other blends: Ras el Hanout, Berbere, Za'atar, Chinese Five-Spice. Explain essential oils, toasting activates flavors, and grinding releases aromatics.

Foolproof hollandaise and troubleshooting. Classic recipe: 3 egg yolks, 1 tbsp lemon juice, 10 tbsp clarified butter (warm), cayenne, salt. Method: 1. Whisk yolks with lemon in bowl over simmering water. 2. Slowly drizzle butter while whisking constantly. 3. Thicken to coat spoon. Remove from heat. Fix broken sauce: 1. New bowl, 1 tbsp warm water. 2. Slowly whisk in broken sauce. 3. Emulsion reforms. Temperature critical: 145-150°F. Uses: eggs Benedict, asparagus, salmon. Explain emulsion science and egg yolk lecithin.

Quick fresh mozzarella cheese making. Ingredients: 1 gallon whole milk (not ultra-pasteurized), 1.5 tsp citric acid, 1/4 rennet tablet, salt. Steps: 1. Dissolve citric acid in milk, heat to 90°F. 2. Add rennet, heat to 105°F without stirring. 3. Cut curds in 1-inch grid. 4. Heat to 105-110°F. 5. Drain whey, microwave curds 1 minute. 6. Stretch like taffy, fold in salt. 7. Form balls, store in salted whey. Explain coagulation, curd formation, and proper stretching temperature for smooth texture.

Traditional napa cabbage kimchi fermentation. Phase 1: Brine cabbage in 10% salt solution for 6-12 hours. Phase 2: Make paste with gochugaru, fish sauce, garlic, ginger, glutinous rice porridge. Phase 3: Coat cabbage leaves thoroughly. Phase 4: Pack in clean jar, leave 1-inch headspace. Phase 5: Ferment at room temp 1-2 days, then refrigerate. Monitor: days 1-3 (active bubbling), days 4-7 (tangy develops), weeks 2-4 (fully fermented). Explain Lactobacillus fermentation, CO2 release, and proper burping technique.

Traditional dumpling pleating technique. Wrapper: round dumpling skin (3-inch). Filling: pork and cabbage (1 tbsp per dumpling). Method: 1. Hold wrapper in left hand. 2. Add filling in center. 3. Fold in half, seal center point. 4. Pleat right side (9 pleats), press to seal. 5. Repeat left side (9 pleats). 6. Final check for air pockets. Cook: boil 6 minutes or pan-fry for potstickers. Key: keep wrappers moist, practice makes perfect. Explain why pleating matters for texture and presentation.

Foolproof flaky pie crust using vodka method. Ingredients: flour, salt, sugar, cold butter cubes, ice water, vodka (2 tbsp). Science: vodka evaporates during baking, preventing gluten formation for tenderness. Method: 1. Pulse flour, salt, sugar. 2. Add butter, pulse to pea-size pieces. 3. Mix water and vodka, add gradually. 4. Form disk, chill 1 hour. 5. Roll between parchment to 1/8 inch. 6. Dock with fork, blind bake with weights. Result: shatteringly flaky, not tough. Explain gluten development and alcohol's role.

Elevated chocolate chip cookies with brown butter. Brown butter: 1. Melt 2 sticks butter in saucepan. 2. Cook until milk solids turn golden brown and smell nutty. 3. Cool completely. Dough: brown butter, both sugars, eggs, vanilla, flour, baking soda, salt, dark chocolate chunks. Technique: 1. Cream butter and sugars. 2. Add eggs one at a time. 3. Fold in dry ingredients. 4. Chill dough 24 hours. 5. Scoop large portions, add flaky salt on top. 6. Bake at 350°F until edges golden. Explain Maillard reaction in butter and cookie spread science.

Drive local traffic to restaurant. Google My Business: 1. Complete profile (hours, menu, photos). 2. Post weekly updates. 3. Respond to all reviews. 4. Add Q&A section. 5. Enable messaging. Local SEO: target 'best [cuisine] near me' keywords. Content: blog about dishes, behind-scenes. Social: Instagram stories, TikTok reels. Partnerships: local influencers (trade meals for posts). Promotions: email list for loyalty. Paid ads: Google Local Services Ads, Facebook/Instagram targeting 5-mile radius. Track: reservations, website visits, calls. Explain local pack ranking factors.

Instagram-worthy acai bowl styling. Base: blend frozen acai, banana, berries, splash of almond milk (thick consistency). Bowl arrangement: 1. Smooth base with back of spoon. 2. Toppings in sections: sliced banana, strawberries, blueberries, granola, coconut flakes, chia seeds, honey drizzle. 3. Arrange by color gradient. 4. Add edible flowers. Photography: natural light, 45-degree angle, shallow depth of field. Props: wooden board, white marble, greenery. Explain visual appeal psychology and color theory in food photography.

Efficient weekly meal prep system. Sunday prep: 1. Bake 5 chicken breasts (seasoned, 165°F internal). 2. Roast 5 cups vegetables (broccoli, bell peppers, sweet potato). 3. Cook 5 cups brown rice or quinoa. 4. Portion into glass containers. Containers: 3-compartment, microwave-safe, stackable. Protein rotation: chicken, turkey, salmon, tofu, lean beef. Storage: refrigerate up to 5 days, freeze if longer. Reheating: microwave 2-3 minutes. Calculate macros: protein, carbs, fats. Explain food safety temperatures and storage guidelines.

Complete guide to smoking a 14lb whole packer brisket. Process: 1. Trim to 1/4 inch fat cap. 2. Season with coarse salt and 16-mesh black pepper (50/50 ratio). 3. Smoke at 250°F with post oak wood. 4. Monitor internal temp until 165°F (4-6 hours). 5. Wrap in butcher paper at stall. 6. Cook to 203°F for probe-tender texture. 7. Rest for 2 hours. Detail the stall phenomenon, smoke ring formation, and bark development.

Food truck menu engineering and pricing. Formula: (Food Cost + Labor + Overhead) ÷ Desired Food Cost % = Menu Price. Example: $3 food cost ÷ 30% = $10 menu price. Steps: 1. Calculate exact recipe costs (spreadsheet). 2. Factor labor per item. 3. Include overhead (truck payment, gas, permits). 4. Set target profit margin (30-35%). 5. Competitive analysis. 6. Test pricing with customers. Menu psychology: strategic high prices (anchoring), combos for value perception. Explain menu mix analysis and star items vs dogs.

Master the art of tempering chocolate for professional truffles. Steps: 1. Melt 70% dark chocolate to 115°F using double boiler. 2. Cool to 81°F by seeding with solid chocolate. 3. Reheat to working temperature 89°F. 4. Test temper on marble slab (should set firm and glossy). 5. Dip ganache centers using dipping fork. 6. Finish with cocoa powder, nuts, or gold leaf. Use infrared thermometer for accuracy. Explain Type V crystal formation.

Create FDA-compliant nutrition labels. Requirements: serving size, calories, 13 nutrients (fat, cholesterol, sodium, carbs, protein, vitamins). Calculation: 1. List all ingredients with amounts. 2. Use USDA database for nutrient values. 3. Calculate per serving. 4. Round per FDA rules. Software: Genesis R&D, ReciPal. Rounding: calories to nearest 5, fat to nearest 0.5g. Claims: 'low fat' (<3g), 'high fiber' (5g+), 'good source' (10-19% DV). Explain daily values, label format updates 2020, and compliance deadlines.

Professional bread scoring using lame (razor blade). Patterns: 1. Single Slash (bâtard): 45-degree angle, 1/2 inch deep, swift motion. 2. Cross Score (boule): two perpendicular cuts. 3. Leaf Pattern: multiple curved cuts. 4. Wheat Stalk: S-curve with diagonal cuts. Technique: hold lame at 30-45 degree angle for ear formation. Score just before baking. Dust with rice flour for contrast. Explain steam's role in oven spring and crust formation. Proper depth ensures predictable expansion.

Classic French vinaigrette technique. Ratio: 3:1 oil to acid (eternal rule). Base: 1 tbsp Dijon mustard (emulsifier). Acid: red wine vinegar or lemon juice. Oil: extra virgin olive oil. Method: 1. Whisk mustard with acid and salt. 2. Slowly drizzle oil while whisking constantly. 3. Emulsion forms (thickens and lightens). Variations: shallots, herbs, honey. Explain emulsion stability, lecithin in mustard, and temporary vs permanent emulsions. Store properly to prevent separation.

Create a comprehensive sourdough starter maintenance guide. Cover: 1. Daily feeding ratios (1:5:5 flour-to-water). 2. Signs of healthy fermentation (bubbles, doubling in size). 3. Temperature control (75-80°F ideal). 4. Discard management and recipes. 5. Troubleshooting weak or sluggish starters. Include photo examples of peak activity and proper consistency. Use thermometer and kitchen scale for precision. Document float test technique.

Traditional Italian pasta dough technique. Formula: 100g 00 flour per 1 large egg (golden ratio). Steps: 1. Create flour well on work surface. 2. Add eggs and slowly incorporate flour from inner walls. 3. Knead 10 minutes until smooth and elastic. 4. Rest 30 minutes wrapped in plastic. 5. Roll through pasta machine from setting 1 to 7. 6. Cut into desired shapes (tagliatelle, fettuccine, pappardelle). Explain gluten development, proper hydration, and how to test dough readiness.

Authentic beef pho broth (Pho Bo). Bones: 5lbs beef knuckle and marrow bones, blanch first. Aromatics: char onion and ginger over flame. Spices: toast star anise, cinnamon, coriander, cloves. Simmer: 24 hours at bare simmer, skim frequently. Season: fish sauce, rock sugar, salt to balance. Strain: through cheesecloth for clear broth. Serve: with rare beef slices, rice noodles, Thai basil, lime, jalapeño, hoisin, sriracha. Explain collagen extraction for body and umami development.

Molecular gastronomy foam for plating. Equipment: immersion blender, lecithin or egg white. Base: any flavorful liquid (soup, juice, reduction). Method: 1. Add 0.5-1% lecithin to liquid. 2. Blend at surface to incorporate air. 3. Let rest 1 minute (large bubbles pop). 4. Scoop fine foam with spoon. Applications: parmesan foam on pasta, beet foam on fish, basil foam on caprese. Stability: serve immediately, soy lecithin for longer hold. Explain surface tension and foam structure. Practice ratios for different densities.

Professional kitchen efficiency system. Mise en place (everything in place): French culinary philosophy. Prep: 1. Read all recipes before service. 2. Create prep list by station. 3. Chop all vegetables, portion proteins. 4. Pre-measure seasonings in containers. 5. Arrange tools in logical order. 6. Label everything with dates. Station setup: hot side (sauté, grill), cold side (salads, desserts). Line check before service: verify all items present, proper temp. Clean as you go. First in, first out (FIFO) rotation. Explain why mise en place prevents errors and stress.

Master wine and food pairing principles. Red meat pairings: 1. Ribeye: Cabernet Sauvignon (tannins cut fat). 2. Lamb: Syrah/Shiraz (spice complements gaminess). 3. Duck: Pinot Noir (lighter for poultry). 4. Venison: Malbec (bold for wild game). Science: tannins bind to proteins, cleanse palate. Fat softens tannins. Acidity cuts richness. Weight matching: light wine with light food. Regional pairings work (Italian wine with Italian food). Explain tannin structure, astringency, and flavor bridges.

Elegant whole fish service technique. Fish: Mediterranean branzino, roasted with lemon and herbs. Deboning tableside: 1. Cut along dorsal fin and belly. 2. Gently separate top fillet from bones. 3. Plate top fillet. 4. Lift skeleton from tail, remove in one piece. 5. Plate bottom fillet. 6. Drizzle with herb oil. Technique requires: sharp fish knife, fish spatula, practice. Explain bone structure and presentation importance in fine dining. Check for pin bones.

Professional catering event planning. Timeline 100-person wedding buffet: Day before: shop, prep vegetables, make sauces, bake desserts. Event day: -4 hours: arrive, set up kitchen. -3 hours: start cooking proteins. -2 hours: finish sides, keep warm. -1 hour: set buffet, chafing dishes. Service: replenish as needed, clear plates. Staffing: 1 chef, 2 cooks, 3 servers. Equipment: warmers, coolers, transport containers. Checklist: permits, insurance, contracts. Calculate food quantities: 1.5 servings per person. Explain flow, timing, and contingency planning.

Authentic Thai green curry paste using mortar and pestle. Ingredients: 10 green chilies, 2 stalks lemongrass, galangal, shallots, garlic, cilantro roots, coriander seeds, cumin, kaffir lime zest, shrimp paste. Technique: 1. Toast dry spices first. 2. Pound chilies with salt. 3. Add aromatics one at a time in order of hardness. 4. Grind to fine paste (15-20 minutes). 5. Bloom paste in coconut cream. Balance spicy-salty-sweet-sour flavors. Store in fridge or freeze portions.

Championship-level baby back ribs using 3-2-1 method. Prep: Remove membrane, apply mustard binder, coat with sweet rub. Cook: 3 hours unwrapped at 225°F with cherry wood smoke. Wrap: 2 hours in foil with brown sugar, butter, honey (tenderizing phase). Finish: 1 hour unwrapped, apply glaze every 15 minutes. Test doneness: bend test (cracks but doesn't break), toothpick test (slides through easily). Judge criteria: appearance, tenderness, taste. Perfect bark development without over-smoking.

Restaurant plating techniques for visual impact. Rule of odds: plate 3, 5, or 7 elements. Height: build vertical elements for dimension. Color: 3-4 contrasting colors maximum. Negative space: don't overcrowd, leave 40% of plate empty. Sauce: dots, swooshes, or under the protein. Garnish: must be edible and relevant. Tools: squeeze bottles, tweezers, ring molds, offset spatula. Canvas: white plates for versatility. Explain visual flow, focal points, and Instagram appeal. Practice consistency for service.