Classification
Ten kinds of tag. Each tag describes a recipe from one angle. A recipe carries as many as it needs.
Types of tag
eleven · one not yet populatedCuisine
nineteen tagsWhere a dish comes from. One only, and it never changes once set.
Course
eight tagsWhere the dish sits in a meal — what you would put it next to on the table.
Technique
thirty-three tagsWhat the cook actually does to the food, named by the action rather than the outcome.
- Emulsifying
- Reduction
- Blooming
- Grinding
- Searing
- Dry-toasting
- Roasting
- Braising
- Fat infusion
- Mincing
- Rendering
- Baking
- Blanching
- Bottle conditioning
- Butchery
- Caramelisation
- Dry-brining
- Oleo saccharum
- Pickling
- Simmering
- Tempering
- Air-drying
- Boiling
- Clarification
- Dry-curing
- Dry-frying
- Grilling
- Poaching
- Steaming
- Toasting
- Wild fermentation
- Blind baking
- whisking
Diet
five tagsWho can eat it as written, without substituting anything out.
Season
one tagWhen the ingredients are at their best, or when the weather makes the method work.
Equipment
nineteen tagsWhat you must already own before the first step makes sense.
Occasion
two tagsWhy you would make it — the reason that gets it onto the stove at all.
Preservation
three tagsHow the keeping time is extended beyond what the raw ingredient allows.
Texture
five tagsHow it feels to eat, once it is finished and served.
Ingredient class
no tagsWhat an ingredient is in kind, so that like can be swapped for like.
No tags defined yet — the class list is still being drawn up.
Pattern
seventeen tagsThe plain idea under a dish. Dishes with the same pattern cook the same way.