# Chef Constraints Adaptation

> Equipment and skill-level adaptation authority for recipes: one burner, weak or uneven heat, no oven, limited tools, beginner technique and cue-based doneness. Use when kitchen constraints or cooking experience affect execution. Keep attention/executive-function needs separate and route those to chef-accessible-cooking.

- Skill: `dedinc/chef-constraints-adaptation` (Agent Skill, multi-file: 4 files)
- Install (CLI): `npx skillmds@latest add dedinc/chef-constraints-adaptation`
- Raw SKILL.md: https://api.skillmd.com/api/skills/dedinc/chef-constraints-adaptation/raw
- Safety review: pending
- Works with: Claude Code, Claude.ai, OpenAI Codex
- Category: Coding & Dev Tools
- Author: DedInc (https://skillmd.com/u/dedinc)
- Updated: 2026-09-17
- Page: https://skillmd.com/skills/dedinc/chef-constraints-adaptation

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# Chef Constraints & Adaptation

Real kitchens vary. Adapt the mechanism to the equipment and explain doneness in a way the cook can verify.

Read `references/doneness-cues.md` for quality cues and ordinary safety endpoints.

## Law 1 — Cue + check + time

For quality: lead with an observable cue, give a timer as a first-check range, and say what to do if it is not ready. For a safety-critical endpoint, the required objective control is separate and wins. A clear juice, palm test, timer or color can never be silently promoted into a thermometer-equivalent safety check.

Example: "Simmer until a knife slides through the potato without resistance, usually 15–20 min; if it catches, check again in 5 min." For chicken: add the actual required internal endpoint from the safety owner.

## Law 2 — Equipment adaptation

| Constraint | Strategy |
|---|---|
| One burner | sequence components; exploit safe holds/rests; use one-pot architecture when it improves the dish |
| Weak burner | preheat only as appropriate for the pan/coating; use smaller batches, thinner cuts, longer contact or switch to braise/steam/poach |
| Uneven oven | use an oven thermometer when available, rotate based on observed hot spots, check food rather than trusting the dial blindly |
| No oven | use skillet, pot, steam or broiler/grill equivalents only when they reproduce the needed function |
| No scale | household measures are acceptable for suitable recipes; define spoon/cup size and admit conversion uncertainty |
| No thermometer | use sensory quality cues, but do not claim they replace a required safety temperature; choose a safer method/tool path when the exact endpoint matters |

Heat dial numbers such as 5/9 are **starting settings for a specific stove**, not temperatures. Pair them with observable calibration: gentle bubbling, active sizzle, no smoke, etc. Long empty-pan preheats are not universal; material/coating and manufacturer limits matter.

## Law 3 — Skill is not attention capacity

Beginner, intermediate and confident technique are one axis. The ability or desire to juggle concurrent tasks is another. ADHD/СДВГ, fatigue or low focus does not imply bad knife skills; confidence with a knife does not imply comfort running three burners.

| Experience | Writing style |
|---|---|
| Beginner | define uncommon verbs once, specify pan/vessel, give first-check ranges and rescue at real failure points |
| Intermediate | normal technique names plus non-obvious cues/tradeoffs |
| Confident | compact ratios, temperatures, cues and failure warnings |
| Unknown | intermediate by default; add only necessary beginner rails |

For low-switching execution, use `chef-accessible-cooking` rather than duplicating its measurement/timer/burner templates here.

## Output contract

State relevant equipment assumptions, use cue + first-check + verification, mark real cliff-edge steps, and finish with a concrete quality benchmark. Do not guarantee zero risk, zero stress or an exact finish time.