"vault backup: 2026-03-25 16:35:08 from Flow"

23-Cooking/.claude/settings.local.json

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+{
+  "permissions": {
+    "allow": [
+      "Bash(cd C:\\\\Users\\\\toami\\\\Inanis_Vault:*)"
+    ]
+  }
+}

23-Cooking/Flavor Profile Formulas.md

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+# Flavor Profile Formulas
+
+Each profile is defined by its **fat + acid + aromatic character** — not specific ingredients. Identify two or three of these elements in a local market and the profile works. You do not need every listed item.
+
+The mechanisms behind why these roles matter are in [[Flavor Sense]]. When a specific ingredient isn't available, see [[Role Substitution Logic]].
+
+## How to Identify a Profile in an Unfamiliar Market
+
+Walk the market and ask:
+1. What fat is available? (Oils, animal fats, dairy)
+2. What is the primary source of brightness? (Citrus, vinegar, fermented liquid, sour dairy)
+3. What aromatics are here? (Alliums, ginger, dried spices, fresh herbs)
+
+Match those three against the profiles below. Garlic and onion are available almost everywhere — your secondary aromatic (ginger, dried spices, fresh herbs) is usually the deciding factor.
+
+---
+
+## Mediterranean
+
+| Role | Principle |
+|---|---|
+| **Fat** | Neutral oil to cook; olive oil to finish or dress |
+| **Acid** | Citrus (lemon primary) or wine-derived vinegar |
+| **Aromatic** | Garlic + onion + dried herbs (oregano, thyme, rosemary, or any local herb equivalent) |
+| **Signature** | Bright, clean, herbaceous |
+
+**Identify by:** olive oil on the shelf + lemon or wine vinegar + dried herbs
+
+---
+
+## East Asian
+
+| Role | Principle |
+|---|---|
+| **Fat** | Neutral oil to cook; toasted sesame oil to finish |
+| **Acid** | Rice vinegar or lime; soy sauce or fish sauce acts as a salt+acid hybrid |
+| **Aromatic** | Garlic + ginger + scallion or leek |
+| **Signature** | Savory-umami, sharp finish |
+
+**Identify by:** soy sauce or fish sauce + ginger + scallion or leek
+
+---
+
+## Southeast Asian
+
+| Role | Principle |
+|---|---|
+| **Fat** | Neutral oil to cook; coconut milk or coconut oil for richness |
+| **Acid** | Lime (primary); fish sauce as salt+acid hybrid; tamarind for deeper sour |
+| **Aromatic** | Lemongrass + galangal or ginger + shallot + garlic + chili; fresh herbs (cilantro, Thai basil, mint) added off heat |
+| **Signature** | Bright, herbaceous, complex heat, tropical |
+
+**Identify by:** lemongrass + fish sauce + fresh herbs available + coconut milk
+
+---
+
+## Latin American
+
+| Role | Principle |
+|---|---|
+| **Fat** | Neutral oil or lard |
+| **Acid** | Lime (primary); any acidic fermented liquid (pickle brine, vinegar) |
+| **Aromatic** | Onion + hot pepper + cumin |
+| **Signature** | Smoky, earthy, acidic punch |
+
+**Identify by:** cumin + lime + hot pepper (fresh or dried)
+
+---
+
+## Middle Eastern / Levantine
+
+| Role | Principle |
+|---|---|
+| **Fat** | Olive oil (used liberally); tahini adds richness without additional heat |
+| **Acid** | Lemon (primary); pomegranate molasses for sweet-sour depth; sumac (a dry sour spice — acid without any liquid) |
+| **Aromatic** | Garlic + onion + warm spices (cumin, coriander, cinnamon, allspice) + fresh parsley or mint to finish |
+| **Signature** | Warm, aromatic, earthy with bright lemon |
+
+**Identify by:** cumin + coriander + lemon + olive oil; sumac or pomegranate molasses if available
+
+---
+
+## French / Continental
+
+| Role | Principle |
+|---|---|
+| **Fat** | Butter or cream if available; neutral oil otherwise |
+| **Acid** | Wine, lemon, or mustard |
+| **Aromatic** | Shallot or leek + garlic + soft herbs (parsley, tarragon, chives) |
+| **Signature** | Rich, coating, aromatic |
+
+**Identify by:** butter + shallot or leek + soft fresh herbs
+
+---
+
+## South Asian
+
+| Role | Principle |
+|---|---|
+| **Fat** | Ghee or coconut oil; neutral oil otherwise |
+| **Acid** | Yogurt, citrus, or any tamarind-adjacent sour |
+| **Aromatic** | Onion + garlic + ginger + warm spices (cumin, coriander, turmeric); spices are bloomed in fat before other ingredients |
+| **Signature** | Warm, layered, complex |
+
+**Identify by:** turmeric + cumin + coriander + ginger; yogurt or tamarind for acid
+
+---
+
+## West African
+
+| Role | Principle |
+|---|---|
+| **Fat** | Palm oil for authenticity (earthy, red); neutral oil otherwise; groundnut or peanut paste adds richness |
+| **Acid** | Tomato (fresh or canned in large quantity) acts as both acid and sauce base |
+| **Aromatic** | Onion + garlic + scotch bonnet or habanero; fermented paste (dawadawa or any local fermented condiment) adds depth |
+| **Signature** | Deep, rich, spicy, earthy |
+
+**Identify by:** scotch bonnet or habanero + tomato as sauce base; palm oil if available
+
+---
+
+## Eastern European
+
+| Role | Principle |
+|---|---|
+| **Fat** | Butter or lard; sour cream used as a finishing fat |
+| **Acid** | Sour cream, pickled brine, or vinegar; sour-forward rather than citrus-forward |
+| **Aromatic** | Onion + dill + caraway; garlic present but restrained compared to other profiles |
+| **Signature** | Hearty, sour-forward, dairy-rich, warming |
+
+**Identify by:** dill + sour cream or pickled things + caraway
+
+---
+
+## Standard American
+
+| Role | Principle |
+|---|---|
+| **Fat** | Butter or bacon fat; neutral oil otherwise |
+| **Acid** | Apple cider vinegar or hot sauce |
+| **Aromatic** | Onion + garlic |
+| **Signature** | Simple, rich, direct |
+
+**Identify by:** butter + hot sauce + onion and garlic
+
+---
+
+*Return to [[Weekly Planning Template]] · Substitution help: [[Role Substitution Logic]] · Mechanisms: [[Flavor Sense]]*

23-Cooking/Flavor Sense.md

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+# Flavor Sense
+
+The four mechanisms that explain why the [[Flavor Profile Formulas|formula]] works. Internalize these and the profiles become consequences of logic — not things to memorize.
+
+---
+
+## Fat is a Flavor Solvent
+
+Most aromatic compounds are fat-soluble — they don't dissolve well in water. When you cook an aromatic in fat, the fat extracts those compounds and carries them into every other ingredient in the pan. This is why "aromatic in fat first" is universal across every cuisine: it's chemistry, not tradition. Skipping this step means the flavor stays trapped in the aromatic instead of spreading through the dish.
+
+**The move:** Heat fat in the pan first. Add aromatics (garlic, onion, ginger, lemongrass, etc.) before any other ingredient. Cook until fragrant — 30 to 60 seconds for garlic, 2–3 minutes for onion. Then add everything else.
+
+---
+
+## Acid Resets the Palate
+
+Fat coats your tongue and lingers — that's what makes rich food satisfying. But coating means each bite tastes slightly less than the last, because taste receptors are progressively buried. Acid stimulates saliva production, which physically clears the fat coating and resets your receptors. This is why lemon on fried fish or vinegar in a stir-fry makes the dish taste *cleaner* without tasting sour — it's removing interference, not adding brightness.
+
+**The diagnostic:** Too heavy or cloying → needs acid. Too sharp or flat → needs fat.
+
+**The move:** Add acid at the end of cooking, off or away from direct heat. Heat destroys the volatile compounds that make acid bright. A squeeze of citrus or a splash of vinegar added before serving does far more than the same amount added during cooking.
+
+---
+
+## Salt Works in Layers, Not as a Finish
+
+Salt needs moisture to dissolve and penetrate. Applied to a dry surface, it sits on top and you taste it directly. Applied with moisture present, it dissolves, penetrates, and seasons from within.
+
+- **Salt protein before cooking** (15–30 min minimum): draws moisture out, which reabsorbs seasoned — this is what [[References/Bone-Dry Patting|Bone-Dry Patting]] achieves
+- **Salt cooking water heavily**: the only chance to season the interior of any starch
+- **Salt in layers at each stage**: protein first, then vegetables as they go in, then taste and adjust at the end
+- **Target feeling**: salt should be undetectable as its own flavor. "Flat" = under-salted. "Tastes salty" = over-salted. Correct = everything tastes more like itself
+
+---
+
+## Browning Creates Umami
+
+Umami is the fifth taste — the sense of depth, completeness, and satisfaction. Your body evolved to detect it as a signal for protein and nutrition. It comes from glutamates: amino acids released when proteins break down through browning, fermentation, or slow cooking.
+
+The [[Frameworks|One-Pan Sear]] is the primary umami-generation step in this framework. The browned crust is concentrated glutamate. Without it, a dish can be technically correct — salted, acidic, well-seasoned — and still feel hollow.
+
+**Umami sources by method:**
+- **Browning:** seared meat, toasted grains, roasted vegetables
+- **Fermentation:** soy sauce, fish sauce, miso, Worcestershire, aged cheese, any fermented paste
+- **Concentration:** tomato paste, dried mushrooms, reduced stock
+
+**The diagnostic:** Dish tastes flat despite correct salt and acid → needs umami. Add something fermented, or brown something harder.
+
+---
+
+*See also: [[References/Bone-Dry Patting]], [[References/High Smoke Point Fats]]*