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add four new flavor profiles to cooking framework spec

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Southeast Asian, Middle Eastern/Levantine, West African, Eastern European

Co-Authored-By: Claude Sonnet 4.6 <noreply@anthropic.com>
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Spencer Grimes
2026-03-25 16:23:47 -05:00
parent 947096f053
commit e40a7a99cb
1 changed files with 13 additions and 9 deletions
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22
23-Cooking/docs/superpowers/specs/2026-03-25-cooking-framework-design.md
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@@ -36,15 +36,15 @@ LAYER 3: Role Substitution Logic
## Layer 1: Universal Formula ## Layer 1: Universal Formula
| Role | Function | How to fill it | | Role | Function | How to fill it |
|---|---|---| | ------------- | -------------------------------------------------- | ------------------------------------------------------------------ |
| **Protein** | Primary substance; main umami source when browned | Meat, fish, eggs, legumes, tofu | | **Protein** | Primary substance; main umami source when browned | Meat, fish, eggs, legumes, tofu |
| **Produce** | Texture, color, micronutrients | Any vegetables; 2–3 per meal | | **Produce** | Texture, color, micronutrients | Any vegetables; 2–3 per meal |
| **Starch** | Volume, satiety | Any grain, root vegetable, legume, or bread | | **Starch** | Volume, satiety | Any grain, root vegetable, legume, or bread |
| **Fat** | Flavor solvent; carries aromatics through the dish | Any cooking oil or animal fat | | **Fat** | Flavor solvent; carries aromatics through the dish | Any cooking oil or animal fat |
| **Acid** | Palate reset; cuts richness | Citrus juice, any vinegar, fermented liquid, yogurt | | **Acid** | Palate reset; cuts richness | Citrus juice, any vinegar, fermented liquid, yogurt |
| **Aromatic** | Base complexity; defines regional character | Alliums (garlic, onion, leek, shallot, scallion) + secondary spice | | **Aromatic** | Base complexity; defines regional character | Alliums (garlic, onion, leek, shallot, scallion) + secondary spice |
| **Technique** | Determines texture and umami generation | One-Pan Sear or Steam-Sauté (see Frameworks.md) | | **Technique** | Determines texture and umami generation | One-Pan Sear or Steam-Sauté (see [[Frameworks]]) |
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@@ -56,9 +56,13 @@ Each profile is defined by its **fat + acid + aromatic character**. Identify two
|---|---|---|---|---| |---|---|---|---|---|
| **Mediterranean** | Neutral oil; olive oil to finish | Citrus or wine-derived vinegar | Garlic + onion + dried herbs (oregano, thyme, rosemary, or local equivalent) | Bright, clean, herbaceous | | **Mediterranean** | Neutral oil; olive oil to finish | Citrus or wine-derived vinegar | Garlic + onion + dried herbs (oregano, thyme, rosemary, or local equivalent) | Bright, clean, herbaceous |
| **East Asian** | Neutral oil to cook; nutty/toasted oil to finish | Rice vinegar or lime; soy/fish sauce as salt+acid hybrid | Garlic + ginger + scallion or leek | Savory-umami, sharp finish | | **East Asian** | Neutral oil to cook; nutty/toasted oil to finish | Rice vinegar or lime; soy/fish sauce as salt+acid hybrid | Garlic + ginger + scallion or leek | Savory-umami, sharp finish |
| **Southeast Asian** | Neutral oil to cook; coconut milk or oil for richness | Lime (primary); fish sauce as salt+acid hybrid; tamarind for depth | Lemongrass + galangal or ginger + shallot + garlic + chili; fresh herbs (cilantro, Thai basil, mint) to finish | Bright, herbaceous, complex heat, tropical |
| **Latin American** | Neutral oil or lard | Lime or acidic fermented liquid (pickle brine, vinegar) | Onion + hot pepper + cumin | Smoky, earthy, acidic punch | | **Latin American** | Neutral oil or lard | Lime or acidic fermented liquid (pickle brine, vinegar) | Onion + hot pepper + cumin | Smoky, earthy, acidic punch |
| **Middle Eastern/Levantine** | Olive oil (used liberally); tahini adds richness without heat | Lemon (primary); pomegranate molasses for sweet-sour depth; sumac (a sour spice used dry) | Garlic + onion + warm spices (cumin, coriander, cinnamon, allspice) + fresh herbs (parsley, mint) to finish | Warm, aromatic, earthy with bright lemon |
| **French/Continental** | Butter or cream if available; neutral oil otherwise | Wine, lemon, or mustard | Shallot/leek + garlic + soft herbs (parsley, tarragon) | Rich, coating, aromatic | | **French/Continental** | Butter or cream if available; neutral oil otherwise | Wine, lemon, or mustard | Shallot/leek + garlic + soft herbs (parsley, tarragon) | Rich, coating, aromatic |
| **South Asian** | Ghee or coconut oil; neutral otherwise | Yogurt, citrus, or tamarind-adjacent sour | Onion + garlic + ginger + warm spices (cumin, coriander, turmeric) | Warm, layered, complex | | **South Asian** | Ghee or coconut oil; neutral otherwise | Yogurt, citrus, or tamarind-adjacent sour | Onion + garlic + ginger + warm spices (cumin, coriander, turmeric) | Warm, layered, complex |
| **West African** | Palm oil for authenticity; neutral oil otherwise; groundnut/peanut paste adds richness | Tomato (fresh or canned, used in large quantity — acts as both acid and base) | Onion + garlic + scotch bonnet or habanero; fermented paste (dawadawa or any local fermented condiment) for depth | Deep, rich, spicy, earthy |
| **Eastern European** | Butter or lard; sour cream as a finishing fat | Sour cream, pickled brine, or vinegar; sour-forward more than citrus-forward | Onion + dill + caraway; garlic present but more restrained than other profiles | Hearty, sour-forward, dairy-rich, warming |
| **Standard American** | Butter or bacon fat; neutral otherwise | Apple cider vinegar or hot sauce | Onion + garlic | Simple, rich, direct | | **Standard American** | Butter or bacon fat; neutral otherwise | Apple cider vinegar or hot sauce | Onion + garlic | Simple, rich, direct |
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