LITTORALICIOUSSea Urchin Beurre Blanc: Roe as Natural Emulsifier
Use raw sea urchin roe to stabilise a beurre blanc without cream or starch. The roe's phospholipids do the work while its glutamic acid amplifies umami.
Section
The Method
Techniques, recipes, galley efficiency protocols, and equipment. Step-by-step, science-backed, tested at sea.
Published
Technology in the Galley: Claude Code Is Your Operating System
Forget recipe apps. Claude Code lets you build menu generators, guest archives, and provision calculators in plain English. No coding required.
Galley Efficiency Protocol: Maximizing Output in Minimal Space
The Three Zones System, the 60-Second Rule, Daily Reset Protocol, and Motion Economy. The complete workflow system for confined yacht galleys.
Techniques
Sourdough at Sea: Maintaining a Starter in a Moving Galley
Hydration management, feeding schedules under charter pressure, and why ambient temperature changes everything on a boat.
The Blood Line: What to Do With Tuna's Most Misunderstood Part
Anatomy, oxidation chemistry, trimming technique, and the cultures that prize what most chefs discard.
Defrosting Sashimi-Grade Fish: The Science of Thawing Without Damage
Ice crystal formation, drip loss prevention, brine vs running water, and the Japanese tataki method for frozen tuna.
Blueprints
Step-by-step protocols. Ratios, temperatures, timing. Tested, measured, repeatable.
The Burger Grind: Fat Ratios, Meat Selection, and the Bind
Protein-to-fat ratios, grind sizes, temperature control, and why the best burger starts with the right cut selection.
Pacojet Frozen Desserts: Beyond the Manual
Base formulations, sugar ratios for texture, overrun control, and the recipes that actually justify the machine.
Coming Soon
Reverse basting protocols, sous vide time-temperature tables, fish fabrication yields, whole lamb breakdown, and galley efficiency systems.