grimoire-cooking

Plugin grimoire-cooking from marketplace grimoire in jeffreytse/grimoire-core. Commands read from the repo's manifest — 28 days ago.

Skills (24)

• apply-laminated-dough-technique

  Use when making croissants, Danish pastry, kouign-amann, or puff pastry — applying the lamination process of folding butter into dough to create hundreds of distinct flaky layers through steam separation during baking.

• apply-tempering-chocolate

  Use when coating confections, making chocolate decorations, or molding chocolate — applying the seeding or tabling tempering method to achieve the correct crystal structure for a snappy, glossy chocolate finish that doesn't bloom.

• calculate-baker-percentage

  Use when scaling a bread or baked good recipe, comparing hydration ratios between doughs, or converting a volume-based recipe to weight for professional or repeatable baking

• design-bread-scoring-pattern

  Use when scoring bread loaves before baking — designing the cut pattern, blade angle, and depth to direct oven spring, control crust formation, and produce consistent decorative results on sourdough and enriched doughs.

• design-sourdough-process

  Use when making sourdough bread from scratch — maintaining a starter, mixing dough, managing fermentation, shaping, and baking — to produce an open-crumb, well-flavoured loaf with a crackly crust

• design-flavor-pairing

  Use when creating new recipes, pairing ingredients for a dish, or developing a menu where ingredient combinations need to be novel, harmonious, or scientifically grounded

• design-meal-prep-system

  Use when planning weekly meal preparation, building a sustainable cooking routine, or helping someone reduce daily cooking time while maintaining nutritional quality

• design-menu-planning

  Use when creating a restaurant menu, planning meals for a catering event, designing a weekly household menu, or developing a cycle menu for an institution

• apply-braising-technique

  Use when cooking tough, collagen-rich cuts of meat (short ribs, pork shoulder, lamb shank, brisket, oxtail) or dense vegetables that benefit from long, moist, low-heat cooking to convert connective tissue into gelatin and build deep flavour

• apply-emulsification

  Use when making sauces, dressings, or condiments that require a stable oil-water suspension — mayonnaise, hollandaise, aioli, vinaigrette, pan sauces — where fat and water must be combined without breaking

• apply-heat-control-principles

  Use when cooking proteins, vegetables, or sauces and need to select the correct heat level, transfer method, and timing to achieve target texture and flavor

• apply-mise-en-place

  Use when preparing to cook any dish and need to organize ingredients, tools, and workspace before heat is applied

• apply-mother-sauces

  Use when building classical French sauces, training on foundational sauce technique, or deriving secondary sauces from a base for a menu or recipe

• apply-pasta-from-scratch

  Use when making fresh egg pasta from scratch — mixing, kneading, resting, rolling, and cutting — to produce silky, tender pasta that holds sauce better than dried pasta for dishes like tagliatelle, pappardelle, fettuccine, or lasagne sheets

• apply-reduction-sauce-method

  Use when making pan sauces, wine reductions, or glazes — applying deglazing, stock addition, and controlled reduction to produce a concentrated, glossy sauce from pan fond without flour thickening.

• apply-stock-making-fundamentals

  Use when preparing bones and simmering a stock — produce a clear, deeply flavored stock by correctly preparing bones, controlling extraction temperature, skimming actively, and finishing with proper straining — the foundational technique that separates professional cooking from home cooking.

• audit-food-safety-practice

  Use when reviewing kitchen food safety practices, preparing for a health inspection, training staff on safe food handling, or investigating a foodborne illness incident

• calculate-food-cost-percentage

  Use when pricing a menu item, designing a recipe for commercial production, or auditing restaurant profitability — calculating actual food cost percentage for each dish and comparing to target to ensure sustainable margins.

• calculate-recipe-scaling

  Use when scaling a recipe up or down, converting between batch sizes, or applying baker's percentages to adjust ingredient quantities proportionally.

• design-knife-skills-progression

  Use when teaching knife skills to a beginner cook, designing a culinary curriculum, or systematically improving personal knife technique from unsafe to professional level

• apply-jiuzhuan-dachang-technique

  Use when preparing pork large intestine or other strong-smelling offal cuts that must be fully deodorized before cooking, or when building a single sauce/reduction designed to deliver multiple distinct flavor notes in a specific sequence (sweet, then sour, then spicy, then salty, then an aromatic fi

• apply-mirepoix-aromatics

  Use when building the flavor base for stocks, soups, braises, or sauces — applying the correct aromatic base ratio and preparation technique for the cuisine tradition (French mirepoix, Italian soffritto, Spanish sofrito, Cajun holy trinity, East Asian aromatics) to build foundational flavor before a

• design-fermentation-process

  Use when developing a fermentation recipe or process for vegetables, dairy, grains, or beverages using controlled microbial activity.

• design-japanese-dashi-system

  Use when building a Japanese cooking practice or restaurant menu — designing the dashi preparation system (kombu, katsuobushi, niboshi, shiitake) appropriate for the dish type, flavor profile, and production scale, applying ichiban and niban dashi hierarchy.