Technique
The small mechanics that separate "fine" from "consistently great."
Most cooking problems are physics and timing.
This section focuses on:
- heat control
- salt and diffusion
- texture management
- repeatable methods (not vibes)
What I care about
- reducing failure modes
- controlling variables
- choosing techniques that scale from “weekday” to “company”
If I can explain it plainly, it stays. If not, it gets reworked until it can.