Control
Batch
Recipe testing and sensory diagnosis. Cooked exactly as written, evaluated with structured sensory methods, reported with the cause behind each finding.
How a test runs
Same setup, same standards, every time.
Ratios, method order, and points of no return are checked before anything is cooked.
Cooked as written, at least four portions, with checkpoints logged and tasted at each stage. Optional small tasting panel on coded samples.
Intensity, just-about-right, and descriptive findings, each tied to a ratio or a step, with a verdict and recommendations.
Filter
Cooking and heat sources
| Cooktop | Electric |
|---|---|
| Oven | Convection; temperature verified with an oven thermometer |
| Outdoor | Grill |
| Countertop | Air fryer; microwave; rice cooker |
| Multicooker | Instant Pot, 11 functions, with air-fryer lid |
Measuring tools
| Weight | Kitchen scale, grams and ounces |
|---|---|
| Temperature | Instant-read thermometer; oven thermometer |
| Volume | Measuring cups and spoons |
Pans and vessels
| Skillet | Cast iron |
|---|---|
| General | Nonstick cookware |
| Braising / bread | Ceramic Dutch oven |
Baking and pastry
| Sheets | Baking sheets; silicone mats; parchment paper |
|---|---|
| Tins | Muffin tins |
| Finishing | Piping tips; cooling racks |
Mixer, blenders, attachments
| Stand mixer | KitchenAid |
|---|---|
| Attachments | Juicer; pasta; ice cream maker |
| Blending | Countertop blender; immersion blender |
Sourdough starter
| Age | About one year (as of September 2026) |
|---|---|
| Feeding ratio | 2 parts starter : 1 part flour : 1 part water |
| Hydration | 100% |
| Flour blend | 90% bread flour, 10% rye |
| Between tests | Kept dormant; revived to full activity before any starter-based test |
Pantry baseline
| Kosher salt | Diamond Crystal; Morton |
|---|---|
| Other salt | Morton sea salt; Morton extra-fine; Morton coarse |
| Fats | Unsalted butter; vegetable oil; sesame oil; olive oil |
| Sweeteners | Morena cane sugar; C&H brown sugar; honey |
Kosher salts differ by roughly half in saltiness by volume, so the brand used is always recorded in the report.
Conditions
| Indoor humidity | About 40% |
|---|---|
| Climate | Warm summer days, cool evenings |
| Produce | Seasonal Central California |
How the profile is applied
- When a recipe names a specific product, that product is used.
- When it names only a type, the product used is recorded.
- Weights are used wherever the recipe gives them.
- Anything outside this profile is listed as an exception in the report.
Confidentiality
Client recipes stay private.
Recipe text, ingredients, quantities, and methods are never shared. Tasting panelists see coded samples only. Portfolio examples show process and general sensory findings, only with the client's permission.