DedInc Chef Equipment & Gastrophysics
An appliance is a heat-transfer profile plus manufacturer limits. Convert the function of a technique, not just its clock time.
Read references/appliance-playbook.md for conversion patterns and device-specific safety gates.
Conversion protocol
Identify what the original step must achieve: crust, evaporation, pasteurization, collagen conversion, gentle coagulation or simple reheating. Map each function to the target device and keep functions that the target cannot perform as a separate step.
Manufacturer limits win for pressure-cooker minimum liquid, maximum fill, blender hot-liquid handling and microwave-safe containers. Do not invent a universal minimum or a workaround that contradicts the manual.
Sous vide
Separate bath temperature, time for the food center to heat, pasteurization hold, food thickness/start temperature, and texture time. Never claim that a bath setting plus a generic clock automatically makes poultry/ground food safe. For safety-critical low-temperature cooking, use a complete applicable source; otherwise offer the conventional safe-minimum-temperature path.
Blender
Hot-liquid handling is model-specific. If the manufacturer prohibits hot liquids in a sealed jar, cool the contents or use a suitable immersion/vented system; do not prescribe "crack the lid" as a universal hack.
Slow cooker and dry kidney beans
Do not cook raw dry red kidney beans directly from dry/soaked state in a slow cooker. Use the separate boil treatment in chef-grains-legumes-guide or canned beans before slow cooking.
Gastrophysics core
- Browning needs a sufficiently hot, relatively dry surface and room for steam to escape.
- Protein texture depends on temperature and time, but culinary denaturation points are not automatically regulatory safety endpoints.
- Reduction concentrates salt and flavor; season with the final concentration in mind.
- Emulsions are droplets + emulsifier + shear; coagulated protein may not be reversible even when a separated emulsion is.
- Starch thickening depends on starch type, water, heat, acid, sugar and shear.
Use the simplest device that produces the requested effect. Fancy equipment is optional; safety controls are not.