FORMULA LOG

An Active Archive

This is not a static collection of recipes; it is a living archive of flavor architecture. The entries documented here; spanning complex bases, emulsions, ferments, and mixological infusions, are structural blueprints designed for cross-discipline deployment in both culinary and mixological applications.

*Because culinary practice is continuous, these formulas are regularly updated with new field notes, refined ratios, and expanded applications as our laboratory testing evolves.

Use the search index to find specific ingredients, or explore by function to build your own concoctions.

  • The search bar is your primary tool. Look up specific ingredients (e.g., Black Garlic), but also search by structural function (e.g., Emulsion, The Base, The Lift) to find the exact mechanic you need for your dish or cocktail.

  • Our formulas are classified by physical state, this is how they are 'coded':

    • SLD = Solid

    • PST = Paste

    • FLD = Fluid

    • EML = Emulsion

    • CLT = Culture

  • Formulas are never truly finished. Scroll to the bottom of any entry to find the "Log Updates & Field Notes" section, where we add newly discovered applications, ratio tweaks, and seasonal variations over time.

  • Do not limit a formula to the plate. Many of the infusions, cordials, and tension elements listed here are engineered to cross the threshold into advanced mixology. Look for the "Bar Application" tags within the deployment notes.

  • To achieve the exact textures and structural integrity of these formulations, volume measurements (cups/spoons) are secondary. Always rely on the provided metric weights (grams) and a digital scale for your mise en place.