Scaled to however many of you there are.
Change the headcount and the amounts follow. Salt and spice do not scale in a straight line, and we account for that.
A recipe is how you make a thing: the amounts, the order, the timing and where it goes wrong. The dish pages explain what that thing is — where it comes from, the mechanism behind it, and why skipping one step makes it something else. One stays open in the kitchen; the other is read when you wonder.
3 of 116 recipes. Clear the filter
Whole roast chicken
The breast is ready at 65 °C and the leg at 75. Roasting a whole bird is entirely the business of hitting both at once.
Chicken casserole
Made with thigh, and there is no alternative: breast certainly dries over forty minutes in an oven.
Poached chicken
There is one reason poached chicken comes out dry: the water was boiling. Poached at 80 °C it never does.