ChefLab

ChefLab is a pocket atelier for people who weigh salt in grams. Six benches. You set the piece, the lab does the math. One coaching line, then the numbers. Kitchen guidance, not a health department. CURE LAB Dry cure, equilibrium brine, or a wet-gradient pull from the actual meat weight. Injection pickle and dry sausage too. Salt, nitrite, and the percentages that keep a coppa from becoming a story. EU nitrite salt (0.4–0.6%) or Prague #1/#2. THERMAL LAB Sous-vide and pasteurization holds from published charts: thickness in millimetres, core temperature, then the hold. Start from the fridge or a home freezer (−18 °C). Hardware-agnostic. EGG LAB A physics timer, not a 7-minute superstition. Weight, starting temperature, and kitchen height, then a countdown to the second. Live Activity so the phone can sit on the far side of the board. FROZEN LAB Gelato, ice cream, and sorbet. PAC and POD from the batch you weigh, then sucrose, dextrose, milk, and cream. Kitchen mix math, not a vitrine spec sheet. FERMENT LAB Sauerkraut salt on the cabbage, pickle salt in the brine, and a meat hold toward pH 5.3. Dextrose for the flora. Nitrite and drying salt stay in Cure Lab. Two clocks for salami: ferment, then dry. After kraut or pickle is ready, a fridge sentence: salt keeping the jar, not a use-by stamp. TEXTURE LAB Hydrocolloids without the dinner-party mystique: gelatin bloom, agar hysteresis, pectin windows, alginate, gellan, kappa, iota, locust bean, methylcellulose, xanthan. Grams of gel, not vibes of gel. Texture Lab Unlock is a one-time purchase. It also lifts the three-note notebook cap. ON THE DEVICE Calculations and batch notes stay on your phone. No account. No cloud. Metric first. Dutch and English. Educational, not HACCP. Calibrate the thermometer you actually own.